Orange-cucumber jam

Ingredients for 1 servings:

• 2 kg orange(s), sweet
• 5 snake cucumber(s)
• 4 lemons
• 2 packs of candied lemon peel
• 1 pack of gelling sugar 3:1
• 1 pack of gelling sugar 2:1
• 1 piece(s) ginger, approx. 3 cm
• 3 tsp, heaped dill, dried
• 1 star anise
• 1 cinnamon stick(s)
• ¼ tsp caraway seeds, if desired

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 45 minutes

simple and delicious

Peel the cucumbers and trim the ends. Halve the cucumbers and remove the seeds with a teaspoon, then cut into small pieces and place in a saucepan. Peel the oranges, removing as much of the white pith and any seeds as possible. Chop them finely and add to the cucumbers. Do the same with the lemons, but remove the white inner pith. Sprinkle the gelling sugar over the fruit pieces and mix well. Peel the ginger and cut it into very small pieces, and add it to the saucepan. Place the spices in a disposable tea bag, seal it tightly with sewing thread, and add it to the saucepan. Stir gently again and let it steep for about 1 hour. In the meantime, rinse the jars with very hot water, don’t forget the lids, and set aside to dry. Place the saucepan on the stove and bring the contents to a boil, stirring regularly. Skim off any foam that forms and let everything simmer for about 20 minutes, stirring gently. Briefly remove the tea bag and set aside. Purée the mixture with a hand blender until smooth, then add the tea bag back in and simmer gently for another 30-40 minutes, stirring frequently to prevent burning. Once the set test is positive, remove the pot from the heat and pour the mixture into the prepared jars. Seal immediately and turn upside down to cool. Fill the jars as full as possible and work neatly. This amount is enough for approximately 10-12 230 ml jars. The jam tastes fresh and has a slight but pleasant bitterness.