John Myers
Ingredients for 1 servings:
- 900 ml orange juice, freshly squeezed
- 1 pack of Gelfix super (3:1)
- 350 g sugar
- 2 orange(s), untreated, peel
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
which is not bitter
Peel the untreated oranges very thinly using a vegetable peeler and cut into fine strips. Place in a pot with plenty of water and boil for about 10 minutes. Drain the water, rinse the zest, and divide evenly between the prepared jars (makes about 8 medium-sized jars). Pour the orange juice into a large saucepan (it will rise like milk when boiling). Mix the sugar (or fructose or liquid sweetener for diabetics) with Gelfix and then stir into the mixture. Bring everything to a boil over high heat, stirring constantly. Boil for 3 minutes, stirring continuously (otherwise it will burn). Test for setting and pour the jelly into the jars. Tip: While cooling, keep turning the jars to ensure the zest is evenly distributed throughout the jam and doesn’t stick to the top or bottom. Note: Using blood oranges will make the jam bitter, so please only use regular juice oranges.
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