Kumquats and Orange Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 14 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g kumquat (s), fresh
- 600 g suar
- 1 sachet gelling powder, 40 g
- 400 g orane (pulp that is left over after pressin)
- 600 g orane juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Wash fresh kumquats clean and twist off the stem end. Cut across the kumquats, twist off and remove the seeds. Chop the halved kumquats and place in a pan. Add the sugar and the gelling agent and mix well. Let stand in a cool place overnight.
- The oranges (approx. 1.5 kg oranges make up the indicated pulp and juice). Halve and squeeze the oranges. Add the pulp from the squeezing and the juice to the kumquats. Mix everything well again and let stand for another hour. Bring to the boil slowly and stir well (risk of scorching!) And bring to the boil to the point of gelation. Pour into hot rinsed glasses, turn upside down for 10 minutes and then let cool down.
- The jam tastes delicious on home-baked bread or plaited butter.
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