Making orange jam
If you do not like to eat sweet-sour, but sweet, please click away. It reminds a little of the taste of bitter orange.
Wash off 1.5 kg of organic oranges and 2 kg of organic lemons, dry and peel thinly with a potato or asparagus peeler.
Cut the shells into small thin strips and set aside. Remove the white skin. It is not needed.
Slice the fruits. Remove the cores. They are not needed either.
Mince the pulp in a blender (or similar). Put everything in a large saucepan and add 1 kg gelling sugar 1: 1. Add the crushed peels.
Do not leave too warm for at least 10 hours.
Bring to the boil while stirring. I added one tbsp of rapeseed oil before bottling. So I had no foam.
It took me about 8 to 10 minutes to fill it with 6 screw jars (previously had 500 g of honey in it).
It does a bit of work, but it's worth it.
