Recipe by Rachel Zammit Cutajar
Photography by Rachel Zammit Cutajar
Seville oranges are sharp and intensely bitter, and when paired with the sweetness from the sugar, they make the perfect breakfast, particularly, on top of buttered Maltese bread.
Malta’s citrus industry dates back as far as 870, when Malta was under Arab rule. During the reign of The Knights of St John, Malta became particularly renowned for the superior quality of its citrus fruits which were exported to other European countries. Seville oranges are in season right now. Get your local veggie dealer to bring you a few and preserve them for a year’s supply of Paddington Bear’s favourite sandwich filler!
Whisky and Seville orange marmalade
Makes approx. 10 jars
- 12 Seville oranges
- 2.5 litres water
- 2 lemons
- 2.5 sugar
- 6 tbsp whisky
- Sterilise approx. 10 jars by running them through the dishwasher or washing with warm soapy water and drying in a VERY slow oven (50°C). Leave them there until you need them.
- Wash the oranges and place into a large pot with the water.
- Squeeze the juice of the lemons into the pot and bring to the boil.
- Reduce to a simmer and allow the oranges to cook until soft, approx. 2.5 hours.
- Remove the oranges from a pot with a slotted spoon, keeping the liquid in the pot.
- When the oranges are cool enough to handle, cut them into quarters and scoop out the flesh and pips with a tablespoon and return to the pot.
- Boil for a further 30 mins.
- While the liquid is boiling, cut the peel into chunks, as fine or as chunky as you prefer.
- Run the liquid through a sieve, squeezing out as much juice as possible, returning the clear juice to the pot.
- Place a couple of saucers in the freezer.
- Add the sugar and boil rapidly until the marmalade reaches setting point (at 104°C).
- To check if it is ready, place a teaspoon of marmalade onto a cold saucer and run your finger through it. If it crinkles, it is ready.
- Stir in the whisky and allow to cool for 10 mins.
- Spoon into the warm jars and close straight away.