Summary

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

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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.