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Orange marmalade with peel and shot

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Ingredients for 1 servings:

  • 1 kg orange(s), untreated
  • 500 g gelling sugar, 2 to 1
  • 5 tbsp orange liqueur

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the orange zest with a potato peeler (very carefully removing the top peel) and set aside the zest of three oranges. Then peel the oranges completely, removing the white pith (otherwise it’s too bitter), and bring them to a boil in a tall saucepan with the gelling sugar (I like to puree the oranges while cooking). I then cut the peel into wafer-thin strips and cook them after puréeing. When the jam starts to set, I add the orange liqueur. That’s it! This makes enough for about 6 small jars.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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