John Myers
Orange Jam with Whiskey
The perfect orange jam with whiskey recipe with a picture and simple step-by-step instructions.
- Peel of 2 oranges
- 500 g Orange fillets
- 700 ml Freshly squeezed orange juice
- 100 ml Whiskey, Glenfiddich
- 650 g Preserving sugar 2: 1
- 1 tbsp Freshly squeezed lemon juice
- I got fresh organic goods from Mallorca, so there were some delicious citrus fruit jams right away.
- Peel the peel thinly from 2 organic oranges with the vegetable peeler, then cut this into thin julienne and then finely dice and place in the whiskey.
- Fillet as many oranges as required, put the fillets in a bowl and the remaining fruit in a separate bowl. Put the remaining fruit in a “spaetzle press” and squeeze out the remaining juice, add it to the fillets, dispose of the squeezed out remaining fruit and now squeeze as many oranges as we need until we have the required amount of orange juice.
- Put everything in the pot, add the required amount of preserving sugar and lemon juice and work through briefly with the hand blender. Bring the mixture to a boil and let it boil until it starts to gel slightly, now add the whiskey with the orange pieces and let it simmer a little more until the gelation point occurs. Remove the saucepan from the stove and skim off the foam that appears.
- Then pour the mixture into prepared jars, put the lid on and let cool.
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