- 5 medium lemons
- 2 limes
- 1kg preserving sugar
- 4½ cups of boiling water
- 5 tbsp. gin
Wash the fruit. Cut in half and juice into a bowl. Strain the juice to remove the pips.
Cut the skins in half again.
Put the fruit, juice and 1cup of the water into your liquidiser jug/food processor and pulse to chop up the fruit. Do not purée until smooth - you want to be able to see small chunks of peel.
Pour into a large pan and add the remaining water. Simmer for around 30 minutes on a low heat, stirring occasionally, for until the peel has softened and the liquid has reduced by about half.
Add the sugar and stir until dissolved. Then bring up to the boil and boil for 10-20 minutes or until setting point has been reached. You can check the setting point by putting a teaspoonful of the marmalade onto a cold plate. Allow to cool for a few minutes and then push it with your finger. If it wrinkles and looks a bit jellified, it's ready!
Now, stir in the gin.
Remove from the heat and allow to cool for 10 minutes. Stir and then pour (carefully!!) into sterilised jam jars, using a jam funnel or a sterilised Pyrex jug. .
Add a wax disk to the top of each jar and then seal with the lids. Re-tighten the lids as the jars cool. Store unopened jars in a cool dark cupboard for up to a year.
Variation: Swap the gin for your preferred spirit or liqueur.
Top tip: To remove sticky labels from jam jars, soak in very hot, soapy water first. Carefully, peel off as much of the label as possible. Remove any sticky residue using nail varnish remover. Wash and sterilise the jars before using.
