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Pharisee Orange Marmalade

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Ingredients for 4 servings:

  • 3 organic oranges
  • 800 ml orange juice
  • 500 g gelling sugar 2:1
  • 50 ml rum, preferably from the Caribbean

Instructions

Working time approx. 15 minutes; Rest period approx. 2 days; Cooking/baking time approx. 4 minutes; Total time approx. 2 days 19 minutes

with rum like the Pharisee coffee

Cut the top and bottom of the oranges horizontally, then remove the entire peel, including the white layer. Cut out the individual segments of the orange with a sharp knife and place them in a saucepan. Add the orange juice and gelling sugar, bring to a boil, and simmer for 4 minutes (or according to the package instructions). Stir in the rum. Meanwhile, rinse the jars with boiling water. Ladle the mixture into the jars and screw on the screw-on or twist-off lids. I use organic direct orange juice. Tip: Before removing the orange peel, peel it off with a zester. The zest can be left to dry on a plate or mixed with sugar.

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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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