Winter orange marmalade with ginger and cardamom

Ingredients for 3 servings:

• 4 m.-large orange(s), organic *
• 600 ml orange juice, freshly squeezed, approx. 6 pieces **
• 500 g gelling sugar, organic from raw cane sugar (2:1) ***
• 100 ml lemon juice, freshly squeezed
• 1 tsp, heaped ginger, freshly grated
• 1 tsp, sautéed cardamom, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

fruity, not too tart orange marmalade

Wash two of the four oranges in hot water, then thinly peel the orange zest (without the white part) and cut into fine strips. Fillet the flesh of the four oranges and cut into smaller pieces if necessary. Place the orange segments, freshly squeezed orange juice, and peel strips in a large saucepan and heat. Add the gelling sugar and spices, and bring to a boil while stirring. Add the lemon juice and simmer for about 10 minutes while stirring. Do a set test (i.e. put a little jam on a plate; if it doesn’t set, simmer a little longer). While still hot, fill three clean screw-top jars (approx. 300g each) with the jam, close tightly, turn upside down for about 5 minutes, and then turn over. Tip: * The “Navel” orange variety is best for this jam. ** It is better to have 1-2 more oranges on hand than the 6 called for in the recipe, in case the juice yield is lower. *** If you use organic gelling sugar, you can be sure that the jam is vegan.