Orange Jam

Ingredients

• 1.5 kg oranges (e.g., bitter oranges; untreated)
• 1 kg sugar

Instructions

1. 1.

   Peel the freshly washed and dried oranges using a sharp knife or simply a paring peeler. Cut the peel into fine strips. Slice the fruit crosswise and use a cloth to squeeze out the juice, catching it in a pot as you go. Bind all squeezed orange remnants together in a cloth or place them in a linen bag. Hang the bag in the pot and secure the ends or string to the handle. Pour 1 l water over it and add the fine peel strips. Bring the contents to a boil, stirring occasionally for about 30 minutes until the peels soften.

2. 2.

   Turn off the stove and remove the cloth. Let the peel remnants cool.

3. 3.

   Pour the juice into a measuring cup to determine the required amount of sugar. Weigh approximately 225 g sugar per 250 ml and sprinkle it into the pot. Add the orange base with the peel strips again. Squeeze the peel remnants in the cloth well and wipe the bag with a spoon. Let the jam simmer for another 10-20 minutes, stirring occasionally and skimming off any foam if needed.

4. 4.

   After about 10 minutes perform a gelling test: place 1 tsp of the hot orange liquid on a small cold plate. If it is still runny, continue simmering; if it sets, the jam is ready to bottle. Turn off the stove and fill the jam into jars that have been pre-warmed or boiled. Seal immediately.

5. 5.

   During cooling turn the jars occasionally so the peels distribute evenly inside.