Ingredients
Method
1.Combine orange flesh, the water and juice in large saucepan, bring to the boil. Reduce heat, simmer, uncovered, about 30 minutes or until fruit is soft.
2.Measure fruit mixture, allow ¾ cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan, stir over high heat, without boiling, until sugar dissolves. Bring to the boil, boil, uncovered, without stirring, about 40 minutes or until jam jells when tested. Stir in liqueur.
3.Pour hot jam into hot sterilised jars, seal immediately. Label and date jars when cold.
We used Sambuca in this recipe; it can be replaced with Pernod, ouzo or your favourite aniseed-flavoured liqueur.
Note
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