Clementine-lime Jam with Cranberries, Refined with Vanilla and Cinnamon

Summary

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

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Instructions

1. Peel and core the clementines and limes and divide into individual segments. Shred everything in a shredder, then turn it around the brisk Lotte.
2. Fill up the fruit pulp in a measuring cup with orange juice up to 500 ml.
3. 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.
4. When everything is boiling, sprinkle in the citric acid, stir and simmer for about 4-5 minutes.
5. Take a jelly sample, fish out the vanilla pod and cinnamon stick, pour the jam into glasses
6. Tip:
7. For jams I use my 28 cm party pot with a high rim - it hardly foams then.
8. 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.