Lingonberry and Cornel Cherry Jam with Navel Oranges
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g cranberries, fresh or frozen
- 500 g cornel cherries, ripe
- 2 orange (s), organic
- 0.5 ½ lemon (s), add the juice
- 4 packs vanilla sugar
- 250 ml water
- 1 bag / s preserving sugar, 3:
Print Recipe
Pin Recipe Instructions
- Wash the ripe Cornelian cherries and remove the stalk. Add the water and let it boil for about 3-5 minutes.
- Pass through a sieve and remove the stones from the Cornelian cherries. Put the pulp and skin in the saucepan and add the cranberries. Let the sugar take effect according to the instructions and add the vanilla sugar. Also the juice of half a lemon.
- Wash the oranges and brush them with a brush and hot water. Grate dry and rub the zest (peel) onto the mass with a grater, from both oranges. Then cut off the white skin of one and add the fillet pieces. Squeeze out the juice from the second and add it.
- Mix everything together and bring to the boil as instructed and then simmer for 4 minutes.
- Put the jam in prepared, hot, boiled twist-off jars, close and turn upside down briefly (5 minutes). Then turn over and let cool.
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