Christmas Orange Marmalade

Very British and a bittersweet must for a perfect Christmas Brunch… Also a nice gift family and friends.

Follow the link for the recipe…Orange Marmalade

Perfect for a Christmas holiday brunch. This bittersweet marmalade pairs well with a croissant or pancakes.

Wash all oranges under hot water to clean as best as possible, dry rub and cut of the skin from 4 oranges with an orange zester. Peel the white skin of the oranges and filet them with a sharp knife between the separation skins. Juice the remaining 8 oranges to get around 2 cups of juice. Mix with the grated Ginger Root. You can play with the amount of zest versus filets vs. liquids.
Cook the orange filets, juice and skin together with the ginger and the spices. Add sugar and the Pectin, bring to a boil and let it cook for 5 min. Stir constantly. Add the Gran Marnier at the end of the cooking time for the little kick. If you don’t want a splash of alcohol on the jam add earlier or go without. If you do not want a strong anise aroma fish the star anise after 5 min out of the pot. If you like the taste you should have even one anise per jar since it is a very nice Christmas decoration.
Ladle the marmalade into cleaned hot jars and close them. To create a good vacuum, and a good shelf life, fill the jars as full as possible. As soon the jars are filled, close it with the lid and turn them on the lid. Let the jars stand on the lid for 5 min. You usually should here a pop as soon a proper vacuum is created. Turn the jars and check if the lid got sucked in and you have a proper vacuum in the jars. If not, you should use those jars immediately, if you have the vacuum you can store them for 6 month in a dark and cool room.

Recommended pairings: Croissants, pancakes, scones or just a simple toast with butter.

Tipp: How to clean a jar? Boil glass and lids in a pot for 5 min, let drain upside down and fill immediately with the hot liquid.

Natalie

XoXo