Orange marmalade

Ingredients for 1 servings:

• 1.1 kg orange(s) (organic), peeled pulp, juice and zest
• 280 g grapefruit(s), peeled pulp and juice
• 2 organic lemons, juice and zest (approx. 120 g)
• 1 vanilla pod(s)
• 1 cinnamon stick(s)
• 1 clove(s)
• 500 g gelling sugar, 3:1 (weigh the amount according to the package instructions if necessary)
• 2 tbsp brown rum, 54%, optional

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

with cheese, on bread or rolls, as a cake and tart topping

Peel the zest from half the oranges and the lemons. Squeeze the juice from the lemons. Cut the peel, including the white pith, from the oranges and grapefruits with a knife, then remove the individual segments from the skins and chop finely. Squeeze the remaining fruit well to extract as much juice as possible. Weigh the juice, the removed segments, and the zest and bring to a boil in a saucepan. Split the vanilla pod lengthwise, scrape out the vanilla seeds with a knife, and add them along with the clove and cinnamon stick. When the mixture boils, add the appropriate amount of gelling sugar (3:1). Let it boil briskly for at least another 3 minutes. Remove the cinnamon stick, clove, and vanilla pod. Stir the jam thoroughly and pour it into clean jars with twist-off lids. Immediately turn the jar upside down after sealing and let it cool. If desired, you can add 2 tablespoons of dark rum for every 1.5 kg of fruit before bottling. The jam tastes good as a spread, as a topping for cakes and pastries, and with spicy cheese.