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.