Dark Rum & Orange Marmalade

EQUIPMENT ALERT

The final marmalade. Dark rum and orange in all it’s golden glory.

Prepare to get messy.

2½ hrs | makes 8 x 250g jars | a little effort

Ingredients 

1kg oranges
3 lemons, juiced
2kg jam sugar 

60ml dark rum
equipment:
8 x 250g jars, sterilised – with about 20mins cooking time to go
muslin and kitchen string
your largest pan with lid
a digital thermometer is very handy if you have one 

Method

Stage 1. Place the whole oranges in a large pan, cover with water, bring to the boil and simmer for 1½ – 2hrs til they are really soft.

Stage 2. With tongs, lift the oranges out of the pan and into a bowl, pour 1.5ltr of the water into a measuring jug.

Stage 3. When the oranges have mostly cooled pierce them with a skewer and squeeze the juice into a bowl through a strainer. Finely slice what’s left of the oranges, discarding pips etc.

Tip: Put a small plate in the freezer to get cold. A good test for when the marmalade is ready is to drop a small amount onto the plate and if it wrinkles when you press your finger into it it’s ready. If it doesn’t, keep going!

Get the orange and lemon juice, orange bits and cooking water back in the pan along with the stage and heat gently until the sugar completely dissolves. Raise the heat and bring to a rolling boil.

Boil for 30-35mins until it reaches 105°C and/or it passes the cold plate test.

You’ll find if using a thermometer, that above 100°C the temperature rises by 0.5°C at a time and often decreases again on it’s way up to 105°C and it takes a while. I like to let it reach 105.5°C before proceeding.

Let the mixture cool for 10 minutes, then stir in the rum. Divide between sterilised jars and seal.

DSC_0104

Recipe is from Marmalade A Bittersweet Cookbook, by Sarah Randell.

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