Everything I love — not too sweet, with a pleasant bitterness. Add all the citrus fruits you can find. At a minimum — orange, lemon, grapefruit, and lime. If you have tangerines, kumquats, pomelo, or others — even better.
Peel the citrus fruits. From each fruit, set aside one strip of peel about 2-3 cm wide. Remove the white pith (it has an unpleasant bitterness), and cut the cleaned strips into slices. Peel the fruit segments of their membranes, keeping only the pulp (if you have time, peel thoroughly, but to save time, you can remove only the toughest parts).
Pour water into a pot and add the sugar. Cook the syrup for about 10 minutes until it slightly reduces in volume (+-1 cm). Meanwhile, cut the citrus pulp into cubes. Add the chopped fruits, peel, and cinnamon stick to the syrup. Bring to a boil. Lower the heat to minimum and cook uncovered for 2.5 hours, stirring occasionally. Pour in the rum and mix once more.
If the bitterness of the peel bothers you, you can blanch it in boiling water before adding it to the syrup. However, I recommend skipping this step for a more authentic taste.
To test the marmalade, place a drop on a cold plate. If it’s "sticky," turn off the heat. If not, continue cooking until the marmalade thickens. The cooking time depends on the juiciness of the citrus fruits. The peel, rich in pectin, will give the marmalade its thick consistency.
Sterilize jars by rinsing them with boiling water. Spoon the marmalade into the jars, cover with a clean towel or cloth, and let cool slightly. Seal tightly with lids and store in the refrigerator for 1–2 months.
Perfect with toast, pancakes, fritters, sweet cheeses (like Сheddar or Maasdam), or tea.
Peel the citrus fruits. From each fruit, set aside one strip of peel about 2-3 cm wide. Remove the white pith (it has an unpleasant bitterness), and cut the cleaned strips into slices. Peel the fruit segments of their membranes, keeping only the pulp (if you have time, peel thoroughly, but to save time, you can remove only the toughest parts).
Pour water into a pot and add the sugar. Cook the syrup for about 10 minutes until it slightly reduces in volume (+-1 cm). Meanwhile, cut the citrus pulp into cubes. Add the chopped fruits, peel, and cinnamon stick to the syrup. Bring to a boil. Lower the heat to minimum and cook uncovered for 2.5 hours, stirring occasionally. Pour in the rum and mix once more.
If the bitterness of the peel bothers you, you can blanch it in boiling water before adding it to the syrup. However, I recommend skipping this step for a more authentic taste.
To test the marmalade, place a drop on a cold plate. If it’s "sticky," turn off the heat. If not, continue cooking until the marmalade thickens. The cooking time depends on the juiciness of the citrus fruits. The peel, rich in pectin, will give the marmalade its thick consistency.
Sterilize jars by rinsing them with boiling water. Spoon the marmalade into the jars, cover with a clean towel or cloth, and let cool slightly. Seal tightly with lids and store in the refrigerator for 1–2 months.
Perfect with toast, pancakes, fritters, sweet cheeses (like Сheddar or Maasdam), or tea.
