Summary

Ingredients

• 750 ml orange juice
• 1 packet preserving sugar (: 2, 500 g)

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Instructions

1. Bring the juice to the boil and add the preserving sugar. Let cook according to the instructions on the packet.
2. Fill into mason jars. I take small 200 ml. Screw jars and then turn them upside down.
3. The jam is super simple and just tastes wonderful. Also very suitable for coating cake bases - for example for buttercream cakes instead of apricot jam, or for Christmas baking for coating lemon ovals or the like.