We’re thrilled to be part of the 1,400 people participating in the Food In Jars Mastery Challenge this year. Each month features a different challenge and this one brought marmalade back in to our lives. We decided to throw our hat into the ring by making a no-fuss honey marmalade recipe that’s heavily inspired (and includes) one of our favourite nightcaps: Scotch.
I’ll be the first to admit there’s a whole lot going on here so let me get some of the core details out of the way for skimmers and they can skip to the recipe if they want while others may want to dig a little deeper below:
- This is an easy recipe. No need to zest your orange and I wanted simple from the get-go.
- Yes, you can make marmalade with honey – and it’s awesome! It’s a bit thicker than gooey jam but I tend to eat it for dinner (it’s awesome with goat cheese on toast or used to glaze a ham) but the texture is closer to thick honey than runny jam. You can cook it less if you prefer it to be runny.
- This is a 2-day recipe – although the overall time is longer than you might expect this is for good reason – it saves a lot of manual work in zesting your citrus! Day 1 is about 20 minutes of active time (and about 30 minutes total) and day 2 is about 20 minutes of active time (and about 2.5hours total cooking time)
- Yes, you can skip the Scotch. Replace it with 1/4 cup water. You should know it’s not boozy (the alcohol cooks off) and the Scotch takes it away from a sweet breakfast condiment (though it does fine there too) and transforms it into an ingredient that can be used at any meal. I’ve chopped some and tossed it with brussels sprouts and added other to a teapot with loose leaf tea (just strain before serving).
- Yes, I used a ridiculous Scotch for this. A 16 year-old Lagavulin. I would do it again – adding 2 ounces of an exquisite Scotch at the end of the process extends what would otherwise be a single drink into more than a pint (we had 7 * 4-ounce jars) of goodness. You can skip the Scotch or use something else but this was a lovely addition and I happened to have a bottle getting dusty on the shelf!
All the formalities are out of the way – let’s get on to the process (you can skip ahead for the honey marmalade recipe at the end if you’d rather):