Temperatures drop, the days lengthen and decrease, and cold settles for a while. For breakfast or a 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 cozy atmosphere of northern England. 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 FruitsPhoto credit: © Eatwell101.com
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Photo credit: © Eatwell101.comIngredients list for 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 cups (1.1 kg) of sugar
- 3 1/2 tablespoon(50 g) of fresh ginger
- 3 1/2 tablespoons (5 cl ) of whiskey
Directions
1. Scrub the oranges under water if they are treated. Cut the ends of 1 cm thick. Cut the oranges into quarters and then into 4 fans.
2. In a heavy saucepan, combine the orange juice, sugar, and grated ginger (peeled). Stir, bring to a boil, and cook for 10 minutes.
3. Then add the oranges and cook on low heat for 1:30. Remove from the heat and stir in the whiskey. To check for doneness of jam, place a teaspoonful on a plate. If it freezes, it is cooked.
4. You can choose to mix oranges entirely or leave them in pieces.
5. 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.
6. This technique allows the jars to be sealed. They will stay closed in the dark for 1 year. After opening, refrigerate and consume promptly.
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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Orange Marmalade
Ingredients
- 3 1/2 lbs (1.5 kg) of orange
- 1 1/3 cups (30 cl) orange juice
- 8 1/2 cups (1.1 kg) of sugar
- 3 1/2 tablespoon(50 g) of fresh ginger
- 3 1/2 tablespoons (5 cl ) of whiskey
Instructions
- Scrub the oranges under water if they are treated. Cut the ends of 1 cm thick. Cut the oranges into quarters and then into 4 fans.
- In a heavy saucepan, combine the orange juice, sugar, and grated ginger (peeled). Stir, bring to a boil, and cook for 10 minutes.
- Then add the oranges and cook on low heat for 1:30. Remove from the heat and stir in the whiskey.
- To check for doneness of jam, place a teaspoonful 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 the jars to be sealed. They will stay closed in the dark for 1 year. After opening, refrigerate and consume promptly.
Recipe Notes
- Choose untreated oranges.
- Add a little more orange juice if they are not very juicy.
Nutrition
Nutrition information for this recipe.
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