Clementine-lime jam with cranberries, refined with vanilla and cinnamon

Ingredients for 1 servings:

• 420 g clementine(s), approx. 8 pieces
• 40 g lime(s), approx. 3 pieces
• 40 g cranberries, dried
• 300 g gelling sugar, 2:1
• 1 shot of orange juice, preferably with pulp
• 1 pack of citric acid, approx. 5 g
• 1 vanilla pod(s)
• 1 stalk(s) cinnamon

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

for 3 glasses of approx. 210 ml each

Peel and core the clementines and limes, remove the seeds, and separate them into individual segments. Shred everything in a food processor, then run it through a food mill. Fill the fruit pulp in a measuring jug with orange juice to make 500 ml. Combine the liquid, gelling sugar, cranberries, the scraped pulp and vanilla pod, and the cinnamon stick (broken in half) in a large saucepan. Mix well and increase the heat to high. Once boiling, sprinkle in the citric acid, stir, and simmer gently for about 4-5 minutes. Check the setting time, remove the vanilla pod and cinnamon stick, and pour the jam into jars. Tip: I use my 28 cm party jar with high rim for jams – it hardly foams at all this time. I carefully clean the vanilla and cinnamon sticks with kitchen paper, let them dry thoroughly, and then add them to my sugar jar. There, they still release a great deal of aroma despite being boiled beforehand.