John Myers
Ingredients for 1 servings:
- 23 oranges
- 800 g gelling sugar 2:1
- ½ lemon(s), unsprayed
- 2 pinches of cinnamon
- n. B. Cointreau
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes
for gourmets
Juice approximately 20 oranges (preferably organic), measure out 1 liter of juice, and pour this into a sufficiently large saucepan (max. half the volume). Fillet 3 oranges, i.e., remove all the thin membranes from the segments. This also applies to the white inside of the peel. Cut the pure flesh into bite-sized pieces. Whisk the juice with the gelling sugar and cinnamon, then add the pieces of fruit flesh and the zest of half a lemon. Season to taste with a dash of Cointreau, if desired. Heat everything slowly while stirring, and bring to a rolling boil for three minutes. Remove the pan from the heat and pour the hot jam into the prepared jars.
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