Clementine-lime Jam with Cranberries, Refined with Vanilla and Cinnamon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 420 g clementine (s), approx. 8 pieces
- 40 g lime (s), approx. 3 pieces
- 40 g cranberries, dried
- 300 g preservin suar, 2: 1
- 1 dash orange juice, preferably with pulp
- 1 packet citric acid, approx. 5 g
- 1 vanilla pod (s)
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Peel and core the clementines and limes and divide into individual segments. Shred everything in a shredder, then turn it around the brisk Lotte.
- Fill up the fruit pulp in a measuring cup with orange juice up to 500 ml.
- Mix the liquid, preserving sugar and cranberries, the scraped pulp and the vanilla pod, the cinnamon stick, broken in two, into a large saucepan, stir well and turn on the heat.
- When everything is boiling, sprinkle in the citric acid, stir and simmer for about 4-5 minutes.
- Take a jelly sample, fish out the vanilla pod and cinnamon stick, pour the jam into glasses
- Tip:
- For jams I use my 28 cm party pot with a high rim - it hardly foams then.
- I clean the vanilla and cinnamon sticks carefully with kitchen paper, let them dry well and put them in my sugar glass. There they still develop a lot of aroma despite being boiled out beforehand.
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