Let the whole oranges and lemons (except the 2 juice oranges) simmer in 2.5 l water with the lid on for about two hours. Then take it off the stove and let it cool down at room temperature for 24 hours.
The next day, drain the fruits, discarding the lemons. Halve the oranges and use a teaspoon to add the pulp and seeds to the stock. Also add the juice from the two juice oranges.
Let it boil vigorously for 15 minutes without the lid. During this time, cut fine strips (about 6 half) from some of the gutted orange peel and set aside.
Pour the hot brew through a sieve and squeeze the fruit pulp with the kernels with a soup ladle until no more goo comes through the sieve. Stir in the preserving sugar and cook vigorously for about 4 - 5 minutes. Experience has shown that normal sugar takes 4 - 5 hours to cook until everything gels.
Finally stir in the peel strips and pour the jam into glasses. Makes approx. 16 glasses of 220 ml each.
I find the preparation very simple and the jam tastes delicious.
Ingredients
Print Recipe
Pin Recipe