Summary

Ingredients

• 3 kg orange (s)
• 2 packs preserving sugar, 3: 1
• 1 pack Gelfix
• 1 pck. Fig (s), dried
• 1 vanilla pod (s)
• 2 sticks cinnamon
• some orange peel

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Instructions

1. Wash the oranges well, put them completely in a saucepan, cover with water and simmer for about 1 hour. Add the cinnamon sticks.
2. Let cool in water overnight.
3. Save the broth. Halve and scoop out the cooked oranges and put the pulp back into the stock. However, remove the seeds. The shells are thrown away. Scrape out the vanilla pod and add the pulp. Cut the fresh orange peel into tiny pieces and add.
4. Weigh the mass again and add the amount of preserving sugar that is actually needed. In addition, add the Gelfix super. Finally, the figs, cut into small pieces and freed from the stalk, are added.
5. Now stir everything well and cook for about 8 minutes.
6. Fill into glasses immediately and close. Turn it upside down. Turn the jars again after approx. 15 minutes and make sure that they are still tightly closed and tight.