Jam of oranges and rum, doesn’t require much skill, but it’s very satisfying to prepare. Jams have a bit of the charm of grandma’s recipes, from times gone by. Today, we find them on our tables not only for breakfast but also with appetizers, alongside cheese, snacks, and even aperitifs. Naturally, it’s advisable to use seasonal fruit to get the maximum flavor, just like freshly picked fruit. Winter is the right season to prepare a delicious orange and rum jam, a delicacy. Preparing jars of jam in December can make very appreciated Christmas gifts. You might also be interested in the pomegranate liqueur which, with its intensely ruby color, would be a welcome gift for your friends at Christmas. On my blog.giallozafferano.itvaipinacucina, you can also find under the Jams and Preserves section the onion jam and walnut and ricotta pesto.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 2.2 lbs oranges
- 14 oz sugar
- 1 small glass rum
Tools
- 4 Jars
- Funnel for jars
- Pan
- Ladle
- Wooden spoon
- Hand blender
Preparation
Wash and dry the oranges, from half of them remove the thin peel trying not to take the white part.
Peel the oranges, cut them into slices and remove the seeds. Place them in the pan with the sugar, mix the ingredients well.
Bring to a boil over medium heat, and stir often with the wooden spoon, remove the foam.
Near the end of cooking, blend the jam with a hand blender, add the rum and finish cooking. In total, one hour may be enough.
To know if the orange jam is ready, do the saucer test. If the jam is ready, pour it still hot into sterilized jars, close them and turn them upside down until the next day.
When they are cold, the next day, check if they are vacuum-sealed.
Waste not: from the other half of the orange peels, we will prepare candied orange peels. The recipe will be on my blog soon.
I assure you that the candied peels packaged in transparent bags with a nice ribbon are a great idea for sweet Christmas gifts, soon on my blog.giallozafferano.itvaipinacucina.
Saucer test
*The saucer test consists of putting a small amount of jam on a saucer and tilting it. If it drips slowly, the jam is ready.
Vacuum seal
*Twenty-four hours after cooking the jam, press the lid. If you don’t hear the classic click-clack, your jar is vacuum-sealed.
Can I omit the liquor in the orange and rum jam? The rum?
Yes, if you want, you can omit the rum and nothing will happen, the orange jam will still be good. Of course, with the rum, it has a different aroma and flavor.
