Summary

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, (: )

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Instructions

1. 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.