John Myers
Ingredients for 1 servings:
- 300 g orange(s), filleted and chopped
- 625 ml orange juice, freshly squeezed
- 50 ml lemon juice, freshly squeezed
- 1 tbsp ginger, grated
- 370 g gelling sugar, 3:1
- 4 orange peel strips, untreated, finely chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Use a vegetable peeler to peel 4 long strips from the untreated oranges, leaving no white residue on the peel. Cut the peel into very fine strips. Fillet the oranges and weigh out 300g of fruit pieces. Finely chop the fruit pieces. Peel and finely grate the ginger. Measure out 1 tablespoon of ginger. Put everything together, including the freshly squeezed juice, in a saucepan, add the gelling sugar, and bring to a boil over high heat. Skim off any foam. Let it simmer for 3 minutes. Pour the jam into prepared jars, seal, and turn upside down. I bottled the jam in 47ml jars to give as gifts. This yielded 23 pieces and a little something to snack on myself. The jam makes a delicious, not too sweet spread and tastes great in natural yogurt. You can also add some of it to salad dressing (with salt, pepper, mild vinegar and oil) to create a fruity dressing for leaf salads.
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