A delicious homemade orange and ginger jam with a perfect balance of citrus and spice.
Ingredients
Fruits and Spices
3.66kgorange (type pera)(about 17 units)
0.89-1.07kgsugar crystal(adjust to taste)
95gfresh ginger (grated)
Instructions
Wash and sanitize the oranges thoroughly.
Remove the orange peel with a grater, then cook the peels in boiling water for 10 minutes. Drain and set aside.
Peel the oranges, removing the white pith, and cut into segments. Reserve the central white parts and seeds.
Weigh the orange segments with juice; use approximately 2.125 kg for the recipe, and take half (about 1.07 kg) for the sugar amount.
Place the orange fibers and seeds in a cloth bag and tie securely.
In a large non-reactive pot, combine oranges, peel, ginger, and half the sugar. Add the cloth bag with fibers. Cook over medium heat for 1.5 to 2 hours, stirring occasionally and mashing fruit pieces. Squeeze the cloth bag to extract pectin.
Pour the hot jam into sterilized jars, clean spills, and process in boiling water for 20 minutes to sterilize.
Remove jars from water, let cool, and store.
Notes
Ensure jars are properly sterilized for safe storage.