John Myers
Orange Jam with Cointreau
The perfect orange jam with cointreau recipe with a picture and simple step-by-step instructions.
- 1,5 kilogram Big oranges
- 250 ml Cointreau
- 750 g Preserving sugar 2: 1
- 1 piece Lemon
- Fillet the oranges properly (so that none of the white edge remains on the orange fillets)
- Thoroughly squeeze out the “leftovers” of the filleted oranges and collect the juice (this should make about 200 ml of orange juice). Maybe squeeze another orange!
- Squeeze the lemon (should make about 80-100 ml)
- Mix orange fillets, orange juice, lemon juice and Cointreau and process into a homogeneous liquid with a mixer, food processor or similar. Now put everything together in a saucepan and stir in the preserving sugar. Bring everything to the boil while stirring and let it simmer for 4 minutes.
- Attention: jam foams up a lot when cooked, so always use a large saucepan to avoid foaming over !!!!
- Now fill the boiling hot jam into the clean, prepared jars, screw tight and let stand upside down for about 20 minutes.
- Makes approx. 8 glasses of 210 ml each
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