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orange_jam.md (2928B)
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1 #### Orange Jam
2
3 Image:
4 [Orange Jam](#orange_jam.jpg)
5
6 - Ingredients
7 + 3kg oranges
8 + 3 lemons
9 + 3kg sugar
10 - Instructions
11 + Remove the outside part of the orange and lemon peels, not including
12 all the bitter white stuff (pith). I find that the easiest way to do
13 this is using a vegetable peeler. This probably depends on the type
14 of orange used, though. The ones I get usually have a thick layer of
15 pith, but other types may only have a very thin layer. In that case,
16 it might make more sense to peel the oranges and scrape the pith away
17 from the inside of the peels.
18 ([Image](#peels.jpg))
19 + Soak the removed peels in water overnight. As far as I know, this is
20 supposed to remove some of the bitterness, but I'm not entirely sure.
21 Apparently, it might also help to use hot water, but I haven't tried
22 that.
23 + Properly peel the oranges and lemons, removing as much of the pith
24 as possible (there will always be some left, but it doesn't have to
25 be perfect - the jam is supposed to have a somewhat bitter taste).
26 Also make sure to remove any seeds the oranges and lemons contain.
27 If a few seeds remain, they will float to the top when the mixture
28 is boiling, so they can be removed then.
29 ([Image](#oranges.jpg))
30 + Drain the water from the soaked peels and break/cut them into small
31 pieces so they can be puréed more easily with a blender.
32 ([Image](#peels_smaller.jpg))
33 + Purée the orange/lemon pieces and peels. I always use a stick blender,
34 but I suppose you could use a regular blender as well.
35 ([Image](#blended.jpg))
36 + Add the sugar and bring to a boil.
37 + Boil the mixture for ~45 minutes, stirring frequently. It should really
38 boil properly, so make sure to use a big enough pot so the mixture
39 doesn't boil over (I try to use a pot that is at least twice big as the
40 mixture when it isn't boiling). You can periodically put a little bit
41 a cold plate and wait for it to cool to see how hard it gets. 45 minutes
42 of boiling worked well for me, but it depends on a lot of factors, such
43 as the amount you make at once and the consistency you want the jam to
44 have. The original recipe only boiled the mixture very briefly.
45 ([Image](#boiling.jpg))
46 + Fill the mixture into jars, screw on the lids, and set the jars
47 upside-down until they are cooled.
48 + Notes
49 * Make sure to get oranges and lemons with edible peels that aren't
50 waxed or treated in any other way.
51 * The amount of sugar is approximate. Usually, you would use the same
52 amount of sugar (by weight) as the fruit mixture, but here some
53 weight is lost by removing all the pith from the oranges. I usually
54 still use 3kg of sugar because that's convenient.
55
56 Source: "Das Kochbuch fürs Leben", 1957.