For 4 glasses of 350 grams each:
1.3 kg untreated oranges
200 g unwaxed lemons
1 kg of white sugar
1. Wash and dry the oranges and lemons. Set aside 2 oranges. Cut off the ends of the remaining oranges and lemons. Then quarter the fruit. Cut the quarters into very thin slices.
2. Place pieces of fruit in a saucepan with 500 ml of water. Bring to the boil and cook for about 45 minutes until the skins have softened. Take the saucepan off the stove and let it cool down a bit. Strain out the seeds with a slotted spoon.
From the fruit mass, weigh 1200 g of fruit with juice and place in a saucepan. Squeeze the remaining oranges. Add juice with sugar to the fruit mass. Boil while stirring. Cook for about 25 minutes. Stir frequently.
3. After the cooking time, do a gelling test. Put some jam on a plate. Chill this for a while. When the jam has set, it is ready and can be filled into jars. If it is not set yet, the cooking time must be extended by a few minutes. Repeat gel test.
Also delicious
- Canning elderberries: try our recipe
Tip
With shot: As a variant, you can stir in 1 to 2 glasses of rum, sherry or orange liqueur after cooking – this rounds off the taste.
Approx. 80 minutes – per teaspoon: approx. 18 kcal – E 0 g, F 0 g, KH 5 g – Cholesterol: 0 mg
