Recipes

Orange Gin Marmalade by Jamie Pea

This recipe was first published as part of our Behind the Recipe feature on Orange Gin Marmalade.

5kg Organic navel oranges
4kg White granulated sugar
300g Fresh lemon juice
50g Fruit pectin
2tbsp Dried osmanthus blossoms
200ml Peddlers Gin

Cut up the oranges: for each orange, slice the tips off the top and bottom, then slice lengthwise (running vertically from tip to tip) and scoop out the flesh, with the thin membrane still attached. Reserve the flesh in one bowl, and the skins in another bowl.

Over a large strainer set over a large wide pot, use a lemon squeezer to squeeze the juice out of the flesh, reserving the pulp and membranes. Bundle the pulp and membranes in a large piece of muslin cloth and tie at the top.

Slice the orange skins lengthwise (also running vertically from tip to tip), 3-4 millimetres thick. Reserve sliced skins in a bowl. Place the sliced rinds into the pot of orange juice and add the pulp bundle.

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Cover ingredients with double the volume of water. Bring to a rolling boil, then lower to a simmer. Continue to simmer for 3 hours.

Remove the bundled pulp and let cool to room temperature. At the same time, use a mesh strainer to remove the rinds and put into a separate bowl; cover and put in the fridge. When the bundled pulp is cool enough to handle, squeeze out as much juice as possible and add it back to the pot of orange juice. Discard the squeezed pulp.

Weigh the juice to 3kg. If it’s under, add water to 3kg; if it’s over, bring the juice back to a boil and reduce to 3kg.

Mix the sugar and pectin together. Add to the juice and bring to a boil, stirring a bit to dissolve. Skim any white foam off the top.

Add the orange rinds into the pot and bring back to a rolling boil. Hold the boil for 2 minutes, then turn off the heat. Stir in osmanthus blossoms.

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Cover the pot with clean muslin cloth and let the jam cool until it’s warm to the touch. Add the gin to the jam pot and stir with a large sterilised ladle.

Ladle marmalade in sterilised jars (you can sterilise by boiling in hot water for 2 minutes at a time) and seal, or keep in the fridge for up to 2 months.

Peddlers Brunch Martini

45ml Peddlers gin
15ml Triple sec
15ml Fresh lemon juice
1bsp Organic Orange + Peddlers Gin Marmalade

Stir together gin and marmalade in the bottom of shaker until marmalade dissolves. Add the triple sec and lemon juice and shake with ice. Fine strain into a chilled martini glass.

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