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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the fruit and place in a large pan. | 2. Add water and cover. | 3. Bring to a boil, reduce heat and simmer until fruit is soft. | 4. Let stand until fruit is cool enough to handle. | 5. Remove fruit from cooking water and cut each orange and lemon in half. | 6. With a spoon remove pips and pith and return them to the juice. | 7. Simmer for 25 minutes, then strain and discard pips. | 8. Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer. | 9. Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached. | 10. To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly. | 11. Pour into sterilized jars and add 1 Tablespoon whisky to each jar. | 12. Seal with parrafin and cover. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
seville orange	3			2420.8055	0.0	538.5612	13.6
lemon	3			3.8425	1.2349	0.1458	0.0397
white sugar	6	lbs	granulated	2420.8055	0.0	538.5612	13.6
water	15	cups		0.0	0.0	0.0	0.0
scotch whisky				2420.8055	0.0	538.5612	13.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.