Orange jam with ginger and vanilla

by Alice on febbraio 22, 2011

Orange jam with ginger and vanilla


6 sweet, organic oranges, cleaned
1 teaspoon vanilla powder
a 6 cm piece of fresh ginger root, peeled and chopped
400 g rice malt syrup
250 g muscovado sugar

Makes 4 small jars.


Prepare the oranges by peeling them and discarding the white bitter skin. Save the peel. Chop the orange pulp -removing any seeds-, chop the peel and place the prepared oranges in a heavy steel saucepan. Add the vanilla powder, the ginger and toss. Stir in the rice malt syrup and muscovado sugar and cook over medium heat for about 15 minutes, stirring occasionally. Change heat to low and simmer for around 40 minutes, or until the jam is rather thick. Stir constantly to keep the jam from sticking to the saucepan. When the jam has reached setting point, remove from the heat and fill the sterilized jars. Use a damp cloth to wipe the jar rims, let cool and seal with sterilized lids. Store the jam in the refrigerator or in another cool place.

Posted in: autumn,breakfast and brunch,cooked,fruits,gluten-free,jams,sweet,tea time,winter

{ 2 comments… read them below or add one }

1 T febbraio 22, 2011 alle 12:02

This looks amazing! I always have too many oranges on hand and this is the perfect way to use them up. It would also probably be good with blood oranges.

2 Sarah febbraio 24, 2011 alle 08:45

This looks just perfect!

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