Christmas Orange Jam

by Editorial Staff

Summary

Prep Time	35 mins
Total Time	35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 6)

Ingredients

75 g kumquat (s) (approx. 7 pieces)
3 large grapefruit (s), pink (approx. 70 g each)
3 large orange (s), (280 g each)
1 carambola (s), (approx. 50 g)
1 vanilla pod (s)
2 cardamom pods
1 kg preserving sugar, (: )

Instructions

Halve the kumquats, blanch in boiling water for 2 minutes, drain and rinse ice cold. Peel 2 grapefruits and 2 oranges with a sharp knife so that the white skin is completely removed. Cut the fillets out of the separating skins. Squeeze the juice out of the separating membranes and collect it. Squeeze out the rest of the grapefruit and orange. Pieces of fruit and juice must add up to 3/4 liter. Wash the carambola, cut across into slices approx. 1/2 cm thick. Slice open the vanilla pod lengthways and scrape out the pulp with the back of a knife. Mix the prepared ingredients, cardamom, vanilla pulp and preserving sugar in a tall saucepan. Bring to the boil briefly while stirring, then let it simmer for 4 minutes. Pour carefully prepared jars while still hot and close tightly.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.