Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Oranges
Jam
Utensils
6 preserving jars, each approx. 200 ml
How it's done
Oranges
Grate the zest of one orange into a wide pan. Slice the top and bottom off all the oranges, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes over the pan, place the fruit in the pan, squeeze in the juice of the leftover oranges.
Jam
Place half of the preserving sugar in the pan along with the cinnamon and star anise. Bring to the boil while stirring, cook on a rolling boil for approx. 1 min., stirring constantly. Stir in the remainder of the preserving sugar and continue to boil for approx. 4 mins., skimming off any foam. Ladle the jam into the pre-warmed jars while still boiling hot, fill the jars to just below the rim. Seal the jars immediately, leave to cool on an insulating surface.
| Note: | The orange jam is fairly runny to begin with but thickens once it has cooled down completely. |
|---|---|
| Tip: | Instead of cloves, you can also use star anise. |
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