Ginger Orange Marmalade

Ginger Orange Marmalade

Nina L. Palmer

Temperatures drop, the days length decrease and cold is settled for a while. For breakfast or snack, an orange marmalade, with a bit of ginger and watered whiskey, will be ideal to coat a slice of toasted bread or brioche.

We only need the crackling fire and a blanket, to immerse ourselves in a northern England cozy atmosphere. This marmalade recipe was freely adapted and modified from the great book of Linda Zeidrich, The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits.

Ingredients list for Ginger Orange Marmalade

for 4 to 5 pots of 1/2 lb (250 g):

  • 3 1/2 lbs (1.5 kg) of orange
  • 1 1/3 cups (30 cl) orange juice
  • 8 1/2 cup (1.1 kg) of sugar
  • 3 1/2 tablespoon(50 g) of fresh ginger
  • 3 1/2  tablespoon (5 cl ) of whiskey
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Instructions:

Scrub the oranges under water if they are treated. Cut the ends of 1 cm thick. Cut the oranges into quarters and then 4 fans.
In a heavy saucepan, pour the orange juice, sugar and ginger (peeled and grated). Stir, bring to a boil and cook for 10 minutes.

Then add oranges and cook on low heat for 1:30. Remove from heat and stir in whiskey.
To check for doneness of jam, place the value of a teaspoon on a plate. If it freezes, it is cooked.

You can choose to mix oranges entirely or leave them in pieces.
Pour the hot jam into jars with lids. Close and return the pots, cover down. After 15 minutes, place the pots on the right side.
This technique allows to seal the jars. They will keep closed in the dark for 1 year. After opening, keep refrigerated and consume quickly.

My advice:
Choose untreated oranges.
Add a little more orange juice if they are not very juicy.

Orange Marmalade with Ginger and Whisky

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Ginger Orange Marmalade