Summary

Ingredients

• 900 g orane (s), juice and pulp
• 100 g chocolate, white, rated
• 8 cl liqueur 43
• 500 g preservin suar 2: 1

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Instructions

1. Squeeze 2/3 of the fresh oranges, process 1/3 oranges into small pieces of fruit (fillets). You should weigh a total of 900 g of juice / pulp.
2. Bring the juice with the pulp to the boil and add the preserving sugar. Let it bubble up according to the instructions on the package. Finally stir in liqueur 43 and bring to the boil again very briefly, remove the jam from the stove. Stir the chocolate flakes into the jam and pour into glasses immediately.
3. Sufficient for approx. 5 glasses of 250 ml each.