I make loads of jam as I've loads of plum trees on my plots. I would like to flavour these with rum or scotch, as I've had scotch falvoured maramalde which was great.
How do you do this. I've tried doing it during the jamming process but I think the rum just evaporates away. Do you have to do this as you are putting the jam into the jars?
The way I do it is the way the Womens Institute recommend it and that is by adding a teaspoon of the chosen spirit to the jar before adding the jam. I tend to use a little more than a teaspoon, but be careful, some spirits really come through, like scotch for example.
I do a Grand Marnier Marmalade Jelly that is my own invention and I use a lot of Grand Marnier in it, along with the dripped juice when I make it, but the whisky marmalade I make I just stir in 2 tablespoons whisky after it is cooked and before I put it in the jars. I think 2 tablespoons full is about right whatever the alcohol you use, I use this amount when making between 1/2 - 2 pounds of jam or jelly.
XX Jeanninme
XX Jeannine