This small batch Orange Grand Marnier Skillet Jam is sweet and chunky with just a hint of booze.
Can you spot me in the above photo? I didn’t realize I was photobombing my own shoot until much later when the images were being edited. I left this one in for fun.
With life feeling a bit more intense than usual right now, it seems like an excellent time to share a simple recipe. One with just a few ingredients that can be whipped up in a flash. One of the things I love about this jam (aside from the booze, obviously) is that it’s small batch. Three cups of oranges cooks down to approximately one cup, which is plenty of homemade jam for two people. There’s no need to freeze or can leftovers. Just make, chill, and spread of some buttery biscuits.
Or eat it with a spoon, if you’re like me. If you like this recipe, you may also enjoy my spicy strawberry skillet jam!
Orange Grand Marnier Skillet Jam
- 3 oranges, peeled and segmented (approximately 3 cups)
- 1 teaspoon grated orange zest
- 1 cup granulated sugar
- 2 tablespoons Grand Marnier
- 1 tablespoon fresh squeezed lemon juice
- Slice the orange segments in half. This step is optional but it will help the oranges breakdown faster while the jam is cooking.
- Add the orange segments, zest, and sugar to a large skillet and stir together. Allow to sit at room temperature for 15 minutes, stirring a few times. Add in the Grand Marnier and lemon juice.
- Place the skillet over medium heat. As the oranges heat up and begin to simmer they will release quite a bit of liquid. Continue cooking for 35-40 minutes, stirring periodically. As the liquid begins to reduce and thicken, stir more frequently to avoid burning the jam.
- Once the oranges are completely broken down and the remaining liquid is a thick syrup, remove from the heat. Allow to cool and then chill in the refrigerator.
Please read my full post for additional recipe notes, tips, and serving suggestions!
For help troubleshooting a recipe, please email email@example.com. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.