Orange Jam with Rum and Elderflower

I know everybody’s making marmalade right now, but I was feeling lazy and didn’t feel like doing all that knife work.   Plus, this orange jam is completely different than any marmalade; it’s sweet, not tart, and the rum rounds out the orange flavor and adds a lot of depth.  One small note about ingredients though- normally I only use fresh local fruit, but I have this elderflower syrup in my fridge that is really amazing, and I absolutely had to add it in.

So, yeah, it’s from IKEA.

The thing is, it’s really good in cocktails.  So, you know, everyone who likes sparkling vodka drinks with elderflower in them should just buy some anyway.  If you don’t feel like it though, agave would be a good substitute. It’s got a similar sweetness, viscosity, and brightness of flavor.  (Hopefully, I can make my own sometime, if I can find some elderflower…)


  • 4 c. fresh squeezed orange juice (about 14 oranges)
  • 1/2 c. fresh squeezed meyer lemon juice (about 3 lemons)
  • 1/2 c. elderflower syrup (or 1/3 c. agave nectar)
  • 2 ounces dark rum
  • 2 tbs. maple syrup
  • 3 1/2 c. sugar
  • 3 tsp. Pomona’s calcium water
  • 4 tsp. Pomona’s powdered pectin, whisked together with 1/2 c. sugar
  1. Bring boiling water canner to a boil.  Put jars on a cookie sheet in the oven on 120 degrees so they are warm when you are working with them. Put jar lids and rims in a small boil, and pour boiling water from the canner over them.
  2. Juice enough oranges to make 4 cups of  juice and enough lemons to make 1/2 c. of juice.  Put juice into a large, nonreactive pot, and add in calcium water, rum, maple syrup, and elderflower syrup. Bring to a simmer and cook for 5 minutes (just to bring the flavors together and make sure there are no hidden tough citrus bits).
  3. Add in 3 1/2 sugar, bring to a full rolling boil. Cook for one minute, then add in the pectin powder/sugar mixture. Cook at a full rolling boil for 1 1/2 minutes.
  4. Ladle hot jam into hot jars. Wipe the jars rims completely clean, and screw on lids. Process in the boiling water canner for 5 minutes. Enjoy!

Recipe Ideas:

The mellow flavor of this jam makes me want to use it in salad dressings and cocktails (not necessarily alcoholic). Just take a few tablespoons of jam, put them in a saucepan over very low heat, and simmer until it is completely liquid.

For salad dressing, combine with whatever vinegar you like and mix well. I think this would be good on a summery fruit salad, with peaches and goat cheese, and some champagne vinegar.

For drinks, fill your glass with ice and whatever mixers you’d like (such as seltzer water or club soda), add in alcohol if it’s that kind of day, and then stir in a tbs. of jam to add flavor.

2 thoughts on “Orange Jam with Rum and Elderflower

  1. What do I do if I don’t use Pomona’s? I really would like to do this recipe today (I have some citrus I just juiced this morning) & Pomona’s isn’t an option. I usually use Ball pectin (powdered & gel) & haven’t been able to find Pomona’s in any stores – so I’ve always skipped making recipes that call for it.

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