juice of 1 lemon
800g white sugar
¼ cup Pimm’s No. 1
1T orange-flower water (optional)
fresh bread, to serve
butter, to serve
Peel the oranges in wide strips, leaving as much of the pith on the peels as possible. Set them aside. Squeeze the oranges and refrigerate the juice until you’re ready to use it. You should have about two cups. Simmer the peel in water for about 10 minutes to soften it, then drain it. Cover it with fresh water and refrigerate it over night.
Drain the peel and cut it into thin strips. Bring it, the lemon juice and the orange juice to a rolling boil in a small pot. Add the sugar, stirring gently until it has dissolved. Cook for about 30 minutes, skimming any scum off the surface.
Remove the pot from the heat and add the Pimm’s and orange-flower water. Stir through.
This jam will have a lovely soft set – it isn’t meant to set firmly. Pour it into sterilised jars and seal them immediately. The jam should keep for at least six months but refrigerate and eat it within four weeks of opening.
Makes 4 jars.
Recipe Brita du Plessis Photograph