I’m actually a purist when it comes to jam and marmalade. A slice of my delicious German Zopf with raspberry jam and I am in food heaven. Delicious. Until I got the taste for Orange Marmalade in Ireland.
Even better, Orange Marmalade with Whiskey. Sooo good! It’s so easy to make and the taste of homemade marmalade or jam is and will remain priceless!
And this is how it works: simply wash the oranges with hot water, fillet them and boil them down with the preserving sugar and Whiskey… And you are done. Well, not that fast, but almost. I have recorded the exact steps for you in detail in the recipe for the Orange Marmalade.
But how do you actually fillet an orange?
Put the orange on a cutting board. Then cut off the top and bottom with a sharp knife. Place the orange on its underside and then use a sharp knife to cut the entire peel into strips so that the white skin is completely removed from the flesh of the orange. Cut out the individual orange fillets with a knife between the separating skins. It is best to hold the orange over a bowl (or already the pot) to catch the juice at the same time.
Pretty easy, isn’t it? But that brings me to my next question:
How do I know that my Orange Marmalade is firm?
Have you ever heard of a consistency test/ Jelly Test? A jelly test shows you whether your jam will set when it cools down. The best way to do this is to use a saucer and place a spoonful of jam on it. If the jam becomes firm, the jam can be filled in your jar and is ready to go.
And of course:
How do I prepare/ sterilize my Jars for Jam or Marmalade?
- Wash your jars and the lids with boiling hot water in a clean sink- but do not dry them.
- Leave them to stand upside down on a roasting tray while they’re still wet.
- Pop the tray of clean, wet jars and lids in to a preheated oven at 160-180 °C for about 15 mins.
- place them on a clean kitchen towel
- Be careful not to touch or get any of the mixture onto the rim of the jars as this could introduce bacteria.
- Fill the jars but leave a 0.5cm gap at the top between the jam and the lid.
- Close the lids straight away and let the jam cool down before putting it away
I hope you enjoy my Orange Marmalade as much as I do and maybe it will soon become your favorite breakfast spread too. Or if you would like to bake some different Christmas Cookies- try my Chocolate orange Cookies! They are awesome 😉
love,
sabrina x
Orange Marmelade
Perfect for any Sunday breakfast
simple-
Prep time: 20 minutes -
Cook time: 15 minutes -
Total time: 35 minutes
Ingredients
| 2 kg | oranges |
| 500 g | preserving sugar 2: 1 |
| 20 ml | lemon juice |
| 60 ml | whiskey |
Steps of preparation
- Wash and dry oranges. Thinly cut the peel of 2 oranges and place in a bowl.
- Fillet the rest of the oranges directly into a big saucepan – you should get about 700g of pulp.
- Also catch the juice and add it to the saucepan.
- Add lemon juice and preserving sugar and let stand for 10 minutes.
- In the meantime, cut the peels that was set aside into thin strips.
- Prepare about 6 jam jars of 300ml each
- Purée the oranges with a hand blender.
- Bring to the boil and always stir, otherwise it will burn rather quickly.
- When the jam is boiling, remove it from the stove and simmer for about 3-4 minutes. Make a consistency test
- Add the finely chopped orange peel and the whiskey, stir and pour into the empty jam jars while still hot.
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.