Peel the ginger root with a peeler, weigh the above amount and cut into slices. Wash the orange and lemon with hot water and cut into thin slices, remove the end pieces.
Put on a saucepan with just under 500 ml of water, add the sugar and dissolve it, add all the fruit slices and bring to the boil. Let it simmer for a total of one hour over low heat, stirring every now and then.
After this hour, mix the packet of powder gelatine with 6 tablespoons of water in a cup according to the package instructions and allow to swell.
In the meantime, fish the fruit pieces out of the brew, remove the ginger and cut or chop the citrus slices into very small pieces, then put them back into the brew. Add the swollen gelatine, stir in well with a whisk and dissolve. Bring it to the boil again briefly and then immediately pour the jam into jars that have been rinsed with hot water and close tightly.
It takes a little longer to gel; it is best to put the jars in the refrigerator when they have cooled down a little and keep them there.
The nice thing about this jam is that the ingredients are available all year round and can therefore always be freshly cooked. I love this fruity-tart taste with a touch of spiciness - if you like it spicier, you can also chop up some of the cooked ginger and add it.
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