Delicious and fresh jam for the breakfast table.
Oranges vary in size and sweetness dependent on the season, varity, and such. You may therefore need more/fewer oranges than stated in the recipe to get 4 dl of orange. In addition, I prefer a more sour and bitter marmalade. Therefore, remember to add sugar to taste before pouring the marmalade into glasses. If you don’t like the bitterness of orange marmalade, I recommend leaving out the orange zest.
Orange Jam
Ingredients
- 4-6 oranges
- 1 ½ tbsp fresh ginger
- 1 tbsp lemon juice
- 300 g sugar
- 1 tsp coriander
- 1 ½ letter vegegel
Instructions
- Cut the outer peel (only the orange part) from 2 oranges – avoid the white part of the peel.
- Chop the peel into small cubes. There should be abut 1 dl of orange peel.
- Finely grate the zest from 2 oranges – again only the orange part
- Put the chopped and grated peel/zest in a saucepan
- Remove the white part of the pulp from all the oranges with a knife and discard the white part
- Cut the oranges into cubes (there should be approximately 6 dl) and pour them into the saucepan as well
- Finely grate the ginger and pour it into the saucepan as well
- Add lemon juice, sugar and coriander to the saucepan
- Mix the vege gel powder with a small amount of water in a glass till the powder has dissolved and pour it into the saucepan as well
- Stir until everything is evenly distributed in the saucepan
- Bring the jam to a boil and let it simmer for 15 minutes with the lid on
- Remove the lid from the saucepan and let it simmer for 15 minutes without the lid
- Taste-test and add more sugar if needed
- Pour the orange marmalade into clean glas jars
- Serve the jam when it has cooled or store in the refrigerator
Notes
If the jam is not to be refrigerated, it is a good idea to rinse the jars in 1 tsp liquid atamon