- 1 orange (regular or blood orange)
- 1 grapefruit
- 1 mandarin
- 1 lime
- 10-15 tsp. sugar
Peel the citrus fruits. Cut the segments into 1 cm cubes. If you're feeling inspired, you can remove the membranes from the segments beforehand. Remove the white part from the zest and slice the colorful, aromatic peel into strips — about 3-4 cm of zest from each fruit. Place the fruit segments and zest in a saucepan, pour in 400 ml of water, and add sugar.
Bring to a boil, reduce the heat, and simmer for 1.5 hours without covering the pot, stirring occasionally. The citrus zest contains pectin, a natural thickening agent. However, if you need a quicker or more guaranteed thickening effect, you can add 1/3 tsp. of gelatin.
Let the jam cool to room temperature, then refrigerate for at least 12 hours. Store for up to 2 months.
Peel the citrus fruits. Cut the segments into 1 cm cubes. If you're feeling inspired, you can remove the membranes from the segments beforehand. Remove the white part from the zest and slice the colorful, aromatic peel into strips — about 3-4 cm of zest from each fruit. Place the fruit segments and zest in a saucepan, pour in 400 ml of water, and add sugar.
Bring to a boil, reduce the heat, and simmer for 1.5 hours without covering the pot, stirring occasionally. The citrus zest contains pectin, a natural thickening agent. However, if you need a quicker or more guaranteed thickening effect, you can add 1/3 tsp. of gelatin.
Let the jam cool to room temperature, then refrigerate for at least 12 hours. Store for up to 2 months.
