Something different again with more of our homegrown oranges and lemons.  Rum flavoured orange marmalade.  Have now exhausted this years crop of oranges

Ingredients
1 kg Navel oranges
Juice of 2 large lemons (for vital pectin and acid)
1 kg granulated sugar
1.5 litres water
6 tablespoons dark or spiced rum

Method
Peel the skin with a vegetable peeler. Slice the peel into very thin shreds and chop the remaining orange flesh. Discard any tough white central core pieces.

Put shredded peel, chopped flesh, lemon juice, and water into a large pot. Simmer for 1 hour until peel is completely soft.

Stir in the sugar over low heat. Stir continuously until every crystal dissolves completely.

Turn heat to high. Boil rapidly until it reaches its setting point (105°C).

Remove from heat. Stir in the rum. Let sit for 10 minutes before potting into hot, sterile jars.

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