Two Orange Marmalade Recipes: Coarse-Cut and Irish Whiskey

Reader Contribution by Wendy Akin
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Visits to markets with upscale produce departments have yielded some fantastic citrus fruits. Here are recipes for two kinds of orange marmalade to stock for breakfasts all year as well as welcome gifts. Unlike the commercial pectin recipes that call for a ratio of 3 cups fruit to 5 cups of sugar, these are low sugar with a ratio of just 1:1 or less.

Coarse-Cut Orange Marmalade Recipe

Irish Whiskey Orange Marmalade Recipe

Recently, I made this grown-up marmalade. It’s dark and rich and I added a slug of good Irish whiskey. The marmalade doesn’t really taste like whiskey — it’s strongly orange with just that lingering hint of Irish. Delicious. The basic recipe is the same as above except for the sugar and whiskey. Be sure to use Irish.

Yield 7 half pints

Ingredients:

  • 4 pounds Valencia or “juice” oranges
  • about 7 cups organic turbinado sugar
  • may need additional fresh orange juice
  • 1/2 cup best Irish whiskey

Directions:

Follow the directions above right to the jelling point. Off the heat, stir a minute or two until the marmalade subsides, and then stir in the Irish whiskey.

Process and store as above.

Be sure to label all your marmalades and preserves throughout the year. Include the date on your label and note down the recipe in your canning journal.

Wendy Akin is happy to share her years of traditional skills knowledge. Over the years, she’s earned many state fair ribbons for pickles, relishes, preserves and special condiments, and even a few for breads. Read all of Wendy’s MOTHER EARTH NEWS posts here.


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