Orange Jam vive La France

Summary

Ingredients

• 6 organic orange (s)
• 1.8 liters water per kilo fruit
• 650 g preservin suar 2: 1 or 1.3 k preservin suar 1: 1 per kilo fruit mass

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Instructions

1. Carefully wash organic oranges with edible peel.
2. Cut off the orange bottom and head, then cut as finely as possible with the skin. Possibly pass through the carving cutter of the food processor.
3. Remove the kernels as best I can and keep them in a bag, tie them, I always use the paper tea filters.
4. Weigh out this fruit mass, add 1.8 liters of water per kilo of fruit. Let the fruits with the water and the core sack in a bowl cool for 24 hours.
5. After the 24 hours, bring the entire mixture to the boil in a saucepan and let it simmer for about 1 hour. Then let it stand in a cool place for another 24 hours.
6. Then remove the core bag and squeeze it out well.
7. Weigh the whole mixture again, add 1.3 kg of preserving sugar 1: 1 or 650 g of preserving sugar 2: 1 per kilo of fruit mixture. I always use preserving sugar 1: 2 myself. Warning, 1: 3 sugar is in my opinion almost not sweet enough. Depending on how many or how few seeds the oranges contained, slightly increase the amount of sugar.
8. Then bring everything to the boil, boil for about 4 minutes or according to the package instructions on the preserving sugar pack, then pour into hot, clean glasses and close the glasses.
9. Tips:
10. - Use oranges with their peel, so only use untreated fruits.
11. - the quality of this jam increases with the quality of the oranges, so it is best to prepare it in the right season, usually December / January.
12. - When pulling the fruit, make sure that the bowl is made of material that can tolerate fruit acid. It would be a shame if the result tastes metallic.
13. - With a thumbs-up, an orange makes a jar of jam, so the above-mentioned quantities can be easily adjusted.
14. - after the last boiling, the jam looks very runny, don`t get confused, it will.
15. - the recipe can be used just as well for all other citrus fruits.
16. - the long steeping time is important, this is the only way to make the jam so extremely fruity.
17. I got the recipe from France and it is always torn out of my hands. The quantities that I make this way in winter are increasing every year.

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