Calamondin jam

Ingredients for 1 servings:

• 1 kg orange(s) (calamond)
• 7 dl water
• 1 ½ kg sugar
• 1 cup Cointreau or Triple Sec liqueur

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour

These “mini oranges” are often grown for decoration, but can easily be made into jam.

Wash the fruit thoroughly, as the whole fruit, including the skin, will be used. Then cut into quarters. Remove the seeds. Cut the fruit into small strips; the juice will run out as you go. A flexible plastic cutting board helps transfer the juice into the bowl with the chopped fruit. Weigh the fruit and add 3/4 parts water for each part fruit. Then simmer gently for 15 minutes. Allow the mixture to cool and then refrigerate overnight. This extracts the pectin, or gelling agent, from the skins. The next day, weigh the mixture again and add 1 part sugar for each part fruit concentrate (1:1). Then bring everything back to a boil. If you like, you can add a little more orange liqueur if desired. Be careful, boil if the temperature is above the boiling point of alcohol. Then immediately pour into sterilized jars.