Summary

Ingredients

• 600 g mandarin (s), seedless, without skin
• 90 g kumquat (s), washed and dried
• 230 g preservin suar, 1: 3
• 25 g Gelierfix
• 20 ml Cointreau, or other orange liqueur

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Instructions

1. Rinse the jam jars, sterilize them in a boiling water bath and let them dry out in the oven at 100 ° C (that`s how I always sterilize jam jars, so far I haven`t spoiled any jam).
2. Wash the kumquats and pat dry. Then cut in half lengthways and remove the small seeds. Now cut the kumquats into small pieces and set aside for the time being. Peel off the mandarins and peel the individual segments from each other. Mix the gelling sugar with the gelling fix in a bowl. Now chop up the mandarin segments with a hand blender, then add the sugar, the kumquat pieces and the liqueur.
3. Prepare the previously sterilized jam jars (200 ml content) and a filling aid with a large opening. Now bring the fruit pulp to the boil and continue to boil for 3 minutes. Then fill the jam jars and close with the twist-off lids. Leave the filled jars on the lid for about 1 hour, then turn them over and let them cool down completely.