John Myers
Ingredients for 1 servings:
- 4 kg orange(s), organic
- 1 liter cloudy apple juice
- 600 g Stevia (crystalline sweetener with erythritol
- 4 bags of gelling agent (Konfitura), for 1 kg of fruit each
- 2 lemons
- 4 cl cognac
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
low in calories, no sugar
Finely peel 2 kg of oranges with a knife. Finely chop the peels in a blender or food processor. Simmer with the apple juice for 20 minutes. Peel the remaining 2 kg of oranges by hand and tear them into quarters. Thinly slice the quarters crosswise and place them in a saucepan with a capacity of at least 5 liters. Add the cooked apple juice and orange peel purée to the pan. Juice the normally peeled oranges and lemons and add them to the pan. Slowly add the gelling agent while stirring. Add the stevia sweetener and finely chop everything with a chopper. Bring to a boil while stirring and simmer for 4 minutes. Stir in the cognac, then remove the pan from the heat and pour the jam into jars.
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