Orange Jam thick Cut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg orange (s) (Seville oranges / bitter oranges), organic, peel suitable for consumption
- 800 g suar, white
- 50 g lemon juice
Print Recipe
Pin Recipe Instructions
- Cook washed oranges in the fixed insert of the pressure cooker for 10 minutes from the display of the 2nd ring (electric stove level 6+). Turn off the stove and let the pot stand on the plate until there is no more pressure. Pick up the brew from the insert.
- Let the fruits cool down, quarter them and cut into slices as thin as possible.
- Weigh the empty 5 liter saucepan and note the weight. Pour in the chopped fruits, stock and lemon juice and note the total weight. The difference is the weight of the fruit mass. The amount given above results in 1050 g, which must be reduced by approx. 20% to approx. 800 g.
- Bring to a bubbly boil while stirring constantly on the highest setting. Set back to good medium heat (electric stove level 6+) and reduce by approx. 250 g while stirring occasionally.
- Important -> For the weighing process, place a wooden board on the digital scale for insulation so that the scale is not damaged by heat.
- After reducing, add the sugar, bring everything to the boil on the highest setting while stirring and cook for another 5 minutes, stirring constantly.
- Take the pot off the hob, skim the jam if necessary and immediately fill it into screw-top jars.
- The amount makes 3 - 4 glasses of 375 g each.
- Tip: Cook the fruit for several recipes until soft, chop and freeze in 1 kg portions for later use.
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