Here is his recipe...
Sailor Jerry Spiced Rum Marmalade
Ingredients:
1kg seville oranges
2 limes
1.5 kg golden granulated sugar
500g light muscovado sugar
1/2 tsp black treacle
75ml Sailor Jerry spiced rum
Equipment:
Muslin
Sieve
String
Large pan
Instructions:
Place a sieve over your pan. Line the sieve with a large square of muslin.
Cut the oranges in half and squeeze out the juice through the muslin. Keep squeezing until all the pith and pips have come away from the skin and end up in the muslin. Set the orange skin aside.
Continue until all the oranges are juiced.
Squeeze the juice from the lime. Discard the skin
Pull up the sides of the muslin to form a bag for the pith and pips. Tie it with a piece of string.
Add 2.5 litres of water to the juice already in the pan. Place the muslin bag in with the juice in the pan.
Return to the orange skin. Shred them as thickly as you like. Place the shredded orange skins in with the juice.
Place the pan on the stove. Bring to the boil and simmer for 1 - 2 hours until the skin is soft and the liquid has reduced by about half.
Leave to cool overnight...
...Next day
Remove the muslin bag and squeeze it until all the juice has come out. You’ll probably start to get a thick jelly squeezing out of the bag as well. This is a good thing!
Measure the juice and jelly. If it’s less than 1.25 litres top it up with more water. If it’s more try boiling some more of the water off.
Place a couple of plates in the fridge or freezer.
Add both the sugars and the treacle to the juice and stir until it has dissolved. You can speed this up by warming the sugar first in a low oven if you want to.
Bring the marmalade to a rolling boil and boil for 15 minutes stirring from time to time to stop it catching.
Take one of your cold plates and drip a little of the marmalade onto it. Give it a minute and then try pushing it. If it wrinkles a little then you’re there. If not keep boiling for another five minutes and try again until it wrinkles.
Once it’s ready remove from the heat and add the Sailor Jerry.
Leave it half an hour to cool a little, ladle into sterilised jars and seal. You’ll get between 5 and 7 jars.
It tastes great fresh but is much better after a couple of months.
So, that's it. Normally this quantity lasts us 12 months but he should have made more because this batch is being eaten at an alarming speed!
Oh and I couldn't resist making a little grass skirt for the jar :)
Ingredients:
1kg seville oranges
2 limes
1.5 kg golden granulated sugar
500g light muscovado sugar
1/2 tsp black treacle
75ml Sailor Jerry spiced rum
Equipment:
Muslin
Sieve
String
Large pan
Instructions:
Place a sieve over your pan. Line the sieve with a large square of muslin.
Cut the oranges in half and squeeze out the juice through the muslin. Keep squeezing until all the pith and pips have come away from the skin and end up in the muslin. Set the orange skin aside.
Continue until all the oranges are juiced.
Squeeze the juice from the lime. Discard the skin
Pull up the sides of the muslin to form a bag for the pith and pips. Tie it with a piece of string.
Add 2.5 litres of water to the juice already in the pan. Place the muslin bag in with the juice in the pan.
Return to the orange skin. Shred them as thickly as you like. Place the shredded orange skins in with the juice.
Place the pan on the stove. Bring to the boil and simmer for 1 - 2 hours until the skin is soft and the liquid has reduced by about half.
Leave to cool overnight...
...Next day
Remove the muslin bag and squeeze it until all the juice has come out. You’ll probably start to get a thick jelly squeezing out of the bag as well. This is a good thing!
Measure the juice and jelly. If it’s less than 1.25 litres top it up with more water. If it’s more try boiling some more of the water off.
Place a couple of plates in the fridge or freezer.
Add both the sugars and the treacle to the juice and stir until it has dissolved. You can speed this up by warming the sugar first in a low oven if you want to.
Bring the marmalade to a rolling boil and boil for 15 minutes stirring from time to time to stop it catching.
Take one of your cold plates and drip a little of the marmalade onto it. Give it a minute and then try pushing it. If it wrinkles a little then you’re there. If not keep boiling for another five minutes and try again until it wrinkles.
Once it’s ready remove from the heat and add the Sailor Jerry.
Leave it half an hour to cool a little, ladle into sterilised jars and seal. You’ll get between 5 and 7 jars.
It tastes great fresh but is much better after a couple of months.
So, that's it. Normally this quantity lasts us 12 months but he should have made more because this batch is being eaten at an alarming speed!
Oh and I couldn't resist making a little grass skirt for the jar :)
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