Citrus fruit jam

Ingredients for 1 servings:

• 4 kg orange(s) (nave oranges)
• 2 kg clementine(s) (satsumas) or mandarins
• 4 grapefruits
• 4 lemon(s), organic
• 2 orange(s), organic
• 2 packs of candied lemon peel
• 2 packs of candied orange peel
• 3 packs of gelling sugar 3:1
• 2 stalk(s) cinnamon
• 2 chili peppers, fresh
• 1 vanilla pod(s)
• 5 cardamom pods

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

very tasty and sophisticated

Peel the navel oranges, satsumas, and grapefruits so that no white pith is visible. Peel each fruit individually over a large saucepan and fillet it immediately. Avoid any pith or seeds getting into the pan, so any juice that runs out can be collected. Use a zester to scrape the zest off the organic oranges and lemons and set aside for later. Squeeze the organic fruit and add the juice to the pan. Sprinkle the gelling sugar over the fruit, mix well, and let it steep for 15 minutes. Cut a slit in the middle of the vanilla pod, scrape out the seeds, and add it to the pan. Place the spices and the rest of the vanilla pod in a disposable tea bag, tie it tightly with sewing thread, and add it to the pan. Place the pan on the stove and bring to a boil, stirring frequently. After 10 minutes, remove the spice bag, blend the contents of the pan, and then add it back to the pan. After about 20 minutes, stir in the candied lemon and orange peel and simmer for a further 20 minutes. Five minutes before the end of the cooking time, add the lemon and orange zest. Remove the spice bag before filling the jars. This mixture will make about 15 jars of 250 ml each. Rinse the jars with very hot water before filling. Rinse the lids thoroughly as well. Close each jar immediately after filling and turn upside down to cool. Store the jam in a cool, dark place; it will keep for about a year. Very fruity and refreshing jam, with structure thanks to the candied lemon and orange peel.