Slow Cooker Orange And Brandy Marmalade
I looked into making slow cooker marmalade last year and decided to give it a whirl this week and this orange and Brandy marmalade is the result.It’s just a mix of fruit and sugar and Brandy.What could be more simpler? The result is a dark marmalade with a brandy hit and bitter sweet orange under tones.
Take 3 large lemons and 6 large oranges and quarter them.In 3 batches use the grater attachment on a food processor to blitz the fruit up.Add all the blizted fruit into the slow cooker and add 1 1/2 kg of castor sugar.Give it a real good stir.Put the slow cooker on high for 6 hours, giving it a stir every 2 hours making sure get all the sugar off the bottom off the pot.It should be quite thick, and a very dark orangey brown colour.Switch off the slow cooker and take the pot out of the base.Place 8 small to medium sized clean jars in the oven on 150°c/Gas 2 for 20 minutes.Measure out a 1/4 pint of Brandy, I used French and stir this into the marmalade.Take the jars carefully out of the oven using oven gloves and place them on a baking tray.Take a funnel and using a ladle decant the marmalade into the jars. I reused jars I’ve been keeping for preserves.Screw the tops on after half an or so once the jars have cooled down.The orange and Brandy marmalade sets on cooling.
Keep stored in a dark cupboard and eat within 3 years, but I don’t think you’ll leave it that long.Once open, keep in the fridge and use within 6 months.
This recipe was inspired by Diminishing Lucy .
Linking up with Chrissie for Slow Cooker Sunday.
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