Summary

Ingredients

• 300 g orane (s), filleted and finely chopped
• 625 ml orange juice, freshly squeezed
• 50 ml lemon juice, freshly squeezed
• 1 tablespoon ginger, grated
• 370 g preservin suar, 3: 1
• 4 orange peel strips, untreated, cut into small pieces

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Instructions

1. Peel 4 long strips from the untreated oranges with a peeler so that there is nothing white on the peel. Cut the peel into very fine strips. Fillet oranges and weigh 300 g pieces of fruit. Cut the fruit pieces into small pieces. Peel the ginger and grate finely. Measure out a tablespoon of ginger. Put everything together, including the freshly squeezed juice, in a saucepan, add the preserving sugar and bring to the boil over high heat. Possibly skim off foam. Let it simmer for 3 minutes. Pour the jam into prepared jars, close and turn upside down. I filled the jam in 47 ml jars as a gift. The result was 23 pieces and something to snack on yourself. The jam is a delicious, not too sweet spread and tastes good in natural yoghurt. You can also add some of it to the salad dressing (with salt, pepper, mild vinegar and oil) and have a fruity dressing for leaf salads.