Jam of oranges and rum, doesn’t require much skill, but it is very satisfying to prepare. Jams have a bit of the charm of grandma’s recipes, of preparations from other times. Today we find them on our tables not only for breakfast but also with appetizers, alongside cheeses, snacks, and even aperitifs. Naturally, it is 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 jam jars in December, they could become very appreciated Christmas gifts. You might also be interested in the pomegranate liqueur, which, thanks to its intense ruby color, would be a welcome gift for your friends at Christmas. On my blog.giallozafferano.itvaipinacucina, under the heading Jams and Preserves, you can also find the onion jam, the walnut and ricotta pesto.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Autumn, Winter
- Energy 687.03 (Kcal)
- Carbohydrates 178.50 (g) of which sugars 170.50 (g)
- Proteins 3.13 (g)
- Fat 0.40 (g) of which saturated 0.05 (g)of which unsaturated 0.16 (g)
- Fibers 8.00 (g)
- Sodium 1.37 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs oranges
- 14.1 oz sugar
- 1 small glass rum
Tools
- 4 Jars
- Funnel for jars
- Pan
- Ladle
- Wooden Spoon
- Immersion Blender
Preparation
Wash and dry the oranges. From half of them, take the thin peel, making sure not to include the white part.
Peel the oranges, slice them and remove the seeds. Put 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 an immersion blender, add the rum, and finish cooking. An hour in total should suffice.
To know if the orange jam is ready, do the saucer test. If the jam is ready, pour it still hot into sterilized jars, seal them, and invert them until the next day.
When they are cold, the next day, check if they are vacuum-sealed.
In the series nothing is wasted: with the other half of the orange peels, we 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 pretty bow are a nice idea for sweet Christmas gifts, here is the link for the candied orange peels
https://blog.giallozafferano.it/vaipinacucina/scorzette-darancia-candite/
Saucer Test
*The saucer test involves 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 prefer not to add rum, it won’t affect anything; the orange jam will still be good. With rum, it has a different aroma and taste, of course.
