Christmas orange jam

  • 75 g Kumquats
  • 4-7 Oranges (approx. 300 g each)
  • 1 carambola
  • 1 cinnamon stick
  • 2 Star anise
  • 1 kg Preserving sugar (1: 1)
30 minutes
Kumquatswash, cut in half, blanch in boiling water for 2 minutes, drain and rinse ice-cold. Peel 3-4 oranges with a sharp knife so that the white skin is completely removed.
Cut out the fillets between the separating skins. Squeeze juice out of the separating membranes. Orange fillets should make 300-350 g. Squeeze the rest of the oranges. Pieces of fruit and juice must add up to 3/4 liter.
Wash the carambola, cut across into slices approx. 1/2 cm thick. Mix the prepared ingredients, cinnamon stick, star anise and preserving sugar in a tall saucepan. Bring to the boil briefly while stirring, then let it simmer for 4 minutes.
Pour carefully prepared jars while still hot and seal tightly with the preserving skin.
1 portion approx:
  • 730 kcal
  • 3060 kJ
  • 2 g protein
  • 177 g carbohydrates


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