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
easy
1.
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.
2.
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.
3.
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.
4.
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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