- 1.5 kg of orange
- 2.25 kg of jelly sugar
- 450 g of brown sugar
- 150 ml of whisky
- 2 lemons
Wash oranges and place them in a pan. Pour fruits with 2 l (liters) of water. Squeeze lemons and add its juice to the pan. Bring to boil the ingredients in the pan. Cover it and boil for 2 hours. At the end of boiling the orange rind should become soft.
Take out the oranges, cut them in half and scrape the pulp. Put the pulp in the pan, bring to boil and cook the marmalade for 5 minutes more. Grate hot orange mass through the sieve. Grind orange rind.
Mix jelly and brown sugar. Put it on the baking tray and heat in the warm oven.
Filter the juice, add pulp, ground orange rind and warmed sugar. Bring to boil the jam. Boil it for 20 minutes. Add whisky and turn off the cooker. Scum the marmalade. In 20 minutes the marmalade will be ready for conservation.
Place marmalade in the jars. Seal the lids of the jars.
Enjoy your meal!