Ginger Jam

preparation

1. Rub the peel of 2 organic oranges – mix with 2 tablespoons of sugar (if you want, you can remove the zest of all 4 oranges and make orange sugar out of it – recipe in my cookbook) for the ginger jam we only need the zest of 2 oranges
2. Now free all 4 organic oranges from the peel with a sharp knife – nothing should be visible of the white peel anymore – then cut out the orange fillets between the skins – catch the emerging juice – the orange files and the emerging juice should be give an amount of about 300 grams
3. Press the orange peel remains through the potato press to get the remaining juice out – cut the orange fillets into small pieces – squeeze the blood oranges until a juice volume of 600 ml is reached
4. Peel the fresh ginger and cut it into large cubes – cut the candied ginger into small cubes

Cook Marmelade

1. Pour blood orange juice into a pot – press the coarse cubes of fresh ginger into the blood orange juice through the garlic press
2. add the preserving sugar and the orange-zest-sugar mixture to the pot – bring everything to the boil and simmer for 3 minutes – add the agar agar and the chopped orange fillets and simmer for another 3 minutes – last but not least add the chopped candied ginger – Pour the jam into clean glasses while it is boiling hot – close immediately

Postscript

1. The candied ginger cubes stay firm to the bite thanks to this type of preparation and give the jam that special kick – it is worth trying – a dream for ginger friends …