Whiskey Sour Marmalade
- 3 limes
- 2 lemons
- 3 tablespoons bourbon
- 3 cups water
- 1 1/2 cups sugar
- 2 tablespoons honey
- Wash the lemons and limes, and trim the ends off with a sharp knife. Slice each piece of fruit in half lengthwise. Remove the core membrane at the center, and any seeds you can find. Set the seeds aside.
- In a bowl to catch any juices that release, cut each lemon or lime half into thin slices across the width. Now, cut the slices you have lengthwise again, so you are left with quarter slices.
- Leaving the slices in the bowl with the juice, add the whiskey. Now, add the water slowly, until the fruit is only just covered by the mixture of whiskey and water. Discard any extra water, or conversely, if your fruits are larger, you may have to add a bit to cover them.
- Using a small piece of cheesecloth, tie up the citrus seeds tightly, and add it to the bowl.
- Cover the bowl, and carefully place it in the fridge overnight.
- Remove the seeds in the cheesecloth bundle, and discard it.
- Transfer the fruit and water mixture to a saucepan on a medium-low heat, and stir in the sugar and honey.
- Continue to stir until the sugar and honey have dissolved.
- Bring to a simmer, stirring occasionally, and keep it at a gentle simmer until the mixture has been reduced by half.
- Pour the marmalade into the jar, and allow it to cool to room temperature completely.
- Once thoroughly cooled, screw on the lid tightly, and store in the fridge.