Jams/Marmalade with Alcohol In.....

Mutantk

I am thinking of attempting to make some nice jams for Xmas gifts this year - put them in nice jars with stickers/ribbon etc etc....

Anyway would like to make more 'special' ones than the norm and recently saw a strawberry and champagne jam and an orange and whiskey marmalade.

I will be making them in my breadmaker and wondered if anyone else has made jam or marmalade with alcohol in, how they went about it and how it turned out. I am particularly keen to hear how much alcohol should be used and the method of when to add it.

Any help/advice/hints/warnings would be much appreciated.

Thankyou all.

scrimpingbadger

Haven't made jam in my breadmaker. would be intrigued to find out if it was ok (I made a 'cake' in my bm that was hideous).
Have made lemon marmalade (OK cheated used ma-made) and slung a bit of brandy in. Used about 100ml in 6lb mixture. Tasted alright, I think.

Strawberry and champagne sounds a bit nice though!

Seakay

For a marmalade recipe using one and a half pounds of sevilles and three pounds of sugar, stir in three tablespoons (or 45ml) of whiskey or whisky after cooking is finished and setting point reached. Give it a stir around and pot while hot. This will seem like very little considering the quantitiy of marmalade, but it gives a good, strong flavour.