Tuesday, October 29, 2013

Scotch Orange Marmalade ~a great Hostess Gift

I love to bring a Hostess gift when we are invited to a dinner party or an Open House.
Frequently I opt for flowers or a plant from the florist and a bottle of wine.

This past week I was seeking to satisfy a creative urge that was washing over me...
and decided to make something home made.

Juicy oranges on the counter were the source of my inspiration.

Mr. HB designed the label
(thank you honey!)
  I will have this printed on card stock and punch a hole in one end making my own rustic label.
 Tie it onto the jar with some twine and perhaps attach a vintage silver jam spoon.
Easy Peasy

The recipe made 9 jars of marmalade...
one which I put into the fridge for Mr. HB and the rest ready for the hot water bath!
I seal these properly so they can be stored in a dark cupboard and will stay fresh for several years...
but they usually don't last that long!

Scotch Marmalade

6 large Navel or Seville oranges
10 c. water
10 c. sugar
1c. Lemon juice
1/2 c. Scotch
1 tbsp. butter

Wash and grate the oranges discard any white bitter pith.
Soak overnight in a large pot.
Bring to a boil and simmer 1 hour.
Cool slightly and add sugar and lemon juice, stir well to dissolve.
Bring back to boil.
Check to see if it has reached the gel stage by using "sheeting" test. 
When poured off the side of the spoon there are no longer two drops, they merge in the middle as one blob!
It may take 1 hour or more.
(90 minutes for this batch)
Skim foam off the top.
When the marmalade has finally reached the gel stage 
Stir in butter and scotch.
Then pour into hot clean jars and seal. 
I use a hot water bath and a canner and process for 10 minutes.

Do you have a favourite Hostess gift?
With the Holiday season in the offing I'm looking for ideas...

Thank you for stopping by and for your comments...they really mean a lot.


  1. Thank you for sharing the recipe, L!

    SSG xxx

  2. Sounds delightful! Will have to try this recipe. Thanks for sharing!

  3. As I was spreading a store-brand jam on my toast this a.m., I remembered how I once made great marmalade while living in the UK. I even wondered if I could find the recipe somewhere. Fifteen minutes later, still munching my toast, I opened your blog. Wow! Thanks for a great present, and thanks for answering my secret musings.

  4. P.S. I like the C.R. Macintosh lettering on the label. Very clever, Mr. HB!

  5. Now you're making me wish I were retired! What a wonderful weekend project -- and now everyone will be inviting you to house parties and dinners and afternoon teas, hoping to score one of these lovely jars! (of course they already invite you because of your lovely personality ;-)

    1. You are far too kind! I am actually quite shy in larger groups but right at home at the dinner table! Love small intimate gatherings where everyone can connect and chat.
      Pater might like to try this recipe....he seems at home in the kitchen.

  6. Wow! Thanks for the recipe! I didn't know marmalade is made with the fruit rind only and not the pulp or juice. I've never made any before. My question is this: if only 1 tbsp of butter is used for such a big amount (over 11c liquid including melted sugar), would it make any difference the butter is omitted?

    1. You use all of the orange just take out the white bitter pith. The butter is to help the foam disperse...you could try to omit it but most recipes for marmalade call for it and it is a miniscule amount when 9 jars are made.

  7. Thanks for this recipe. These would make wonderful hostess gifts during the holidays too!! I usually bring scented candles or sometimes a pretty linen hand towel, since the invites are usually for dinner parties and that's when people usually bring theirs out.

  8. I like the idea of the vintage silver spoon with the marmalade making a sweet gift.

  9. Anyone would be thrilled to receive this. Beautiful packaging to delight the eye, and marmelade to elevate breakfast! I am somewhat leery of canning, so make mostly freezer jam, but some recipes are worth the time and trouble and this certainly looks like one!

  10. What a great wedding favor!

    Have you ever looked at my blog friend, Pink Martinis? I sense a harmonic convergence. You two should be in business together.


  11. I'll suggest my two favourites - cumquat marmalade (a habit of Nan's that I picked up, and I'm lazy enough to leave the pips in) and quince jelly. If you overcook the quince jelly, it makes the most delicious toffee. Very basic recipe. One pound each of chopped quince, sugar and a pint of water. Boil for about four hours, strain and bottle. You can do up to six pounds. I always scrub the fur off the quince. Leave the core in (pectin). And save some of the hot cooked flesh for eating with a good ice cream.

  12. This sounds delicious, and such a welcome hostess gift. I'm pinning this recipe for later.