Clementine Jam with Ginger and Rum

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 50 mins
Total Time 13 hrs 10 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 kg clementine (s), unsprayed
  • 0.5 liter ½ water
  • 1 ½ kg sugar
  • 1 lemon (s), juice it
  • 150 g sultanas
  • 3 tablespoon rum
  • 10 g iner root, freshly rated, or 1 teaspoon iner powder
Clementine Jam with Ginger and Rum
Clementine Jam with Ginger and Rum

Instructions

  1. Wash the clementines with hot water and rub them. Halve, cut into thin slices with the skin and cook with the water over a low heat for 40 minutes. Let it steep overnight.
  2. Add the sugar with the lemon juice and cook until the gelation test succeeds. Moisten the sultanas with rum and let them swell. Add and let simmer for 10 minutes. Finally, fold in the ginger.
  3. Pour the jam into jars and close tightly.

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