Mother’s day is coming up on May 12th so why not make her feel special with a jar of sunshine, also know as gin and orange jam. Plus I have a free printable for you to make it look extra pretty!
This jam is not bitter like a marmalade but more sweet, perfect for jam lovers. If you like it bitter, add more orange zest to the mix.
Gin and orange jam
8 large oranges (you can use whatever is in season – blood, Valencia, navel etc)
4 cups caster sugar
1/2 cup gin
1/4 cup powdered citrus pectin (I got this at a health food store)
1/2 cup water
Finely grate the zest of 2 oranges and place in a large bowl. Peel and chop the oranges. Remove the seeds and any white pith. Place in the bowl with the zest. Add the sugar and gin. Stir to combine. Set aside for 2 hours.
Place a small saucer or plate in the freezer. Combine the pectin and water in a small bowl.
Place the orange mixture in a large, heavy-based saucepan. Add the pectin mixture. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 30 minutes or until it reaches jelling stage. You can test this by spooning a little of the hot jam onto the frozen saucer. If it wrinkles when touched lightly, it has reached the jelling stage.
Spoon the jam into sterilised jars (see tip below) and seal. It should last for at least 3 months in a cool, dark area and longer if stored in the fridge.
Makes 5 cups
oOo To sterilise jars, immerse clean jars and lids in a large saucepan of boiling water for 5 minutes. Use tongs to remove and place on a clean tea towel to dry. Fill the hot jars to the top with hot jam and seal.
oOo The jam is delicious on scones with cream, spread over toast or crumpets and would even be great in a pork or chicken marinade.
Click here to download the gin and orange jam labels (378 kB)
You can print them on stiff card or on blank sticky A4 label sheets. Then just trim and attach.