Summary

Ingredients

• 250 ml apple juice, naturally cloudy,
• 500 ml orange juice, freshly squeezed
• 2 oranges, filleted, cut into pieces
• 1 cl orange liqueur
• 1 large grapefruit (s), add the juice
• 1 lemon (s), add the juice
• 1 vanilla pod (s)
• 1 stick cinnamon
• 600 g preservin suar, 2: 1

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Instructions

1. Pour the apple juice and the freshly squeezed orange juice into a tall 4 liter saucepan.
2. Peel, fillet and cut 2 oranges into small pieces, then pour orange liqueur over the fillets and marinate for approx. 1 hour.
3. Halve the grapefruit and lemon and squeeze. Pour the collected juice into the saucepan and stir in the preserving sugar. Score the vanilla pod with a knife and add to the juice mixture together with the cinnamon stick and leave to rest for 1 hour.
4. Now add the marinated orange fillets to the juice, mix well and bring to the boil, stirring constantly. Boil the jelly for about 12-15 minutes and after a gelling test, pour it into jam jars that have been rinsed with hot water and close immediately. Place the glasses upside down on a damp kitchen towel and turn them over again after 5 minutes.
5. To ensure that the pieces of fruit are well distributed, turn the glasses several times while they cool. This amount makes 8 smaller glasses!