This wonderful marmalade earned Terry two Best of Show awards for all preserved foods entries at the Orange County Fair. Jack Daniels® is a smooth, oak-barrel-aged Tennessee whiskey. It gives this luscious orange marmalade a warm flavor and special kick. Brandy or bourbon may be substituted for the whiskey.
MAKES: about five 8-ounce jars
INGREDIENTS:
- 12 to 14 medium
- Valencia oranges
- 1⁄4 cup freshly squeezed lemon juice
- 1⁄8 teaspoon baking soda
- 5 cups granulated sugar
- 1⁄2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
- 1⁄4 cup Jack Daniels, or other Tennessee whiskey
INSTRUCTIONS:
- Using a zester, remove only the outer colored portion of the peel in very thin strips from 6 of the oranges. Coarsely chop the strips of peel. Or use a paring knife to remove the peel and then slice it into very thin strips and coarsely chop. Peel all of the oranges, removing all of the outer white pith. Cut the fruit sections away from the membrane and remove any seeds. Discard the pith and membrane. Finely chop the fruit, reserving the juice. Combine the fruit and enough of the juice to measure 2½ cups.
- In an 8-quart stainless steel stockpot, combine the chopped oranges, lemon juice, and baking soda. Bring to a boil over medium-high heat, then reduce the heat, cover, and simmer gently for 8 minutes. Stir in the orange peel until well distributed. Cover and simmer for 3 minutes.
- Gradually stir in the sugar and the butter, if using. Increase the heat to medium high and bring to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Stir in the whiskey, then let cool for 5 minutes, stirring occasionally.
- Ladle the marmalade into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
