Recipe: Orange jam
People always want to know: "What do I do with 13 kilos of oranges?" We just shake our heads and smile, because we all know that those 13 kilos will be gone in a flash. But if you actually find this amount to be a lot, you might want to try this recipe from one of our customers, Peter Schneider. It also works with other citrus fruits.
Orange jam – recipe by Peter Schneider. Prepared with oranges from February 2020.
Ingredients for approx. 6 jars
- 6-10 organic oranges (depending on their size, a little more than 1 kg in total)
- 1.8 l water
- 650 g jam sugar 2:1
Instructions
Wash the oranges well and trim off the ends. Finely dice the unpeeled fruit. Remove the seeds and place them in a small tea filter bag.
You can dice your oranges into any size you want – it's really up to you. But Peter Schneider recommends making them as small as possible.
Weigh out 1 kg of the diced fruit, place it into a large pot or bowl and fill with 1.8 litres of water. Add the tea bag with the seeds and let it sit for 24 hours in a cool place.
Bring it to a boil and cook for about 1 hour. Allow it to cool and let it sit for another 24 hours.© P. Schneider
The orange mixture before turning into jam.
Now you can remove the bag with the seeds and give it a good squeeze. Weigh the mixture again and add roughly 650 g of jam sugar per kg of fruit mixture. Bring to a boil again and simmer for 1 hour. Test if the jam is set. The more seeds there were in the bag, the less sugar you need to use, since the seeds aid in the gelling process. You can add some agar-agar to help it along if necessary.
Ladle into hot sterilised jars and close them.
This recipe also works with other citrus fruits, such as our organic lemons! Many thanks to our customer Peter Schneider for the wonderful recipe and lovely photos.
