Summary

Ingredients

• 1 kg orange (s)
• 3 lime (s)
• 0.5 kg ½ preserving sugar, 2: 1

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Instructions

1. Peel and fillet the oranges and cut the fillets in half, squeeze the juice out of the remains and add to the orange fillets.
2. Peel the limes very thinly, cut the peel into thin strips and boil in a little water until soft, then peel the white peel from the limes, discard, fillet the limes and add to the orange fillets with the juice. You can also cut the limes into wafer-thin slices, cook them gently until soft (approx. 30 to 45 minutes) and add the slices completely to the jam.
3. Oranges and limes must add up to 900 to 1000 g together with the juice. Add the preserving sugar, stir and let stand covered for at least 3 hours. Then add the lime zest, heat while stirring and let it simmer for 4 minutes. Make a gelling test by placing a thick drop on a chilled plate, it must set within a short time, if not, continue to boil until the gelling test succeeds.
4. Immediately pour the jam into prepared jars while hot and close. If you use lime slices, you can add them during filling, it looks very good. My customers prefer the variant with a very finely cut shell.