This recipe was my first foray into jam making. I stumbled across the recipe via twitter (unfortunately I can’t remember whose gem this was to credit them) and thought it sounded like a fabulous Christmas present for a decadent, warming breakfast on a chilly winter morning.
675g sweet oranges, very thinly sliced
675g lemons, very thinly sliced
1.7 litres water
2.7kg granulated sugar
(Makes about 4.5kg)
- Place the sliced fruit in a large jam pan with the raisins and water. Bring to the boil then turn the heat down and simmer gently for at least 2 hours until the peels are very soft
- Meanwhile wash your jam jars in hot soapy water, rinse and then dry in a warm oven
- Add the sugar to the fruit and then boil until you reach setting point
- Put a small splash of rum in the bottom of each jam jar, and then pour in the marmalade, seal, allow to cool and then label
This recipe takes a long time as the peel needs to soften, but it doesn’t really need any attention during the simmering phase so you can be getting on with something else. It makes the house smell lovely too!
I wasn’t quite sure how to interpret “small splash” of rum. Several friends suggested (I assume jokingly!) ½ cup! Thankfully I ignored them and used 1 tablespoon, which resulted in very boozy marmalade! If your palate prefers your condiments with a mere hint of alcohol I’d reduce it a little!