Orange Jam

Ingredients

• 1.5 kg oranges (untreated)
• 1 kg sugar

Instructions

1. 1.

   Peel the freshly washed and dried oranges with a sharp knife or simply with a paring peeler. Cut the zest into fine strips. Slice each fruit crosswise and use a cloth to squeeze out the juice, catching it in a pot. Bundle 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 and add the fine zest strips. Bring the contents to a boil, stirring occasionally for about 30 minutes until the zest is soft.

2. 2.

   Turn off the stove and remove the cloth again. Let the zest 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 zest strips back in. Squeeze the zest remnants well in the cloth and scrape 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 setting test: place 1 tsp of the hot orange liquid on a small cold plate. If it is still runny, continue simmering; when it sets, the jam is ready to bottle. Turn off the stove and fill the jam into pre-warmed or boiled jars. Seal immediately.

5. 5.

   While cooling, turn the jars occasionally so the zest distributes evenly inside.