From the oranges as well as the lemons, peel the outer peel thinly and weigh it finely. Remove the white skin, as well as the skin between the wedges, and cut the flesh into small pieces. Add cold water. Leave in a cool place with the lid closed for two to three days. Then bring to a boil and simmer on low heat for half an hour.
Add sugar and rum and bring to a boil one more time. Gently bubble for half an hour, stirring one more time. Make a jelly test: Put a drop of jam on an ice-cold plate and hold the plate diagonally. If the drop remains solid, the jam is ready.
Before filling, skim off foam with a large spoon. Empty jam into hot rinsed jars and seal them airtight on the spot.
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