1.5 lbs (675 g) sweet oranges, sliced thinly
1.5 lbs (675 g) lemons, sliced thinly
3 pints (1.7 litres) water
6 oz (175 g) raisins
6 lbs (2.7 kg) granulated sugar
1. Place the citrus fruits in a preserving pan, with the water and the raisins, and bring to a boil.
2. Simmer slowly for 2 hours, until the peel is very tender.
3. Add the sugar and boil to setting point. Remove any scum.
4. Put 2 teaspoons of rum per 1 lb (450 g) into the cooled, sterilized jars. Pour the marmalade into the jars containing the measured rum. Label and store.