Ingredients:

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

 

Method:

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.

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