Peel the navel oranges, satsumas and grapefruits so that the white skin is no longer visible. Peel each fruit individually over a large saucepan and fillet immediately. No skin and seeds should get into the pot and any juice that escapes can be caught at the same time.
Scrape off the peel of the organic oranges and organic lemons with a zest and set aside for later. Now squeeze the organic fruits and add the juice to the pot. Scatter the preserving sugar over it, mix in well and let it steep for 15 minutes.
Cut the center of the vanilla pod, scrape out the pulp and place in the saucepan. Put the spices and the rest of the vanilla pod in a disposable tea bag, close tightly with sewing thread and also put in the pot. Put the pot on the stove and bring everything to a boil, stirring again and again. After 10 minutes, remove the spice bag, puree the contents of the pot and add again after the puree. After about 20 minutes stir in the lemon peel and orange peel and simmer for another 20 minutes. Add the lemon and orange zest five minutes before the end of the cooking time.
Remove the spice bag before filling the glasses. Approx. 15 glasses of 250 ml are required for the mass. The glasses must be rinsed very hot before filling. Also rinse the lids thoroughly. Close each jar immediately after filling and turn it upside down to cool.
Put the jam in a cool and dark place, it will keep for about a year.
Very fruity and refreshing jam and also with structure thanks to the orange peel and lemon peel.
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