Just finished the second batch of marmalade, this one has the addition of a liberal quantity of whisky !! Charmion, just a thought. By blending all the pulp don't you finish up with an opaque preserve. My preferred finish is clear. I achieve this by bringing the pulp, boiling liquid, pips and all to the boil and straining through a muslin cloth. The liquid to which I then add the peel and sugar. The resultant marmalade is clear with the thick cut peel visible.
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