Ginger Orange Mix Jam

Peel grapefruits and oranges thickly, fillet, reserving juice. Place fillets and juice in a suitable bowl. Retain separating skins (the membrane between the segments), but not the outer peel.

Rinse blood oranges with hot water, rub dry, peel outer peel very thinly with a peeler and cut into zests, then chop coarsely. I always use the truffle slicer for this, it works exceptionally well and really razor thin.

Peel the rest of the peel thickly, fillet the fruit (reserving the juice), add the fillets and juice to the other shape, add the separating skins to the rest of the shape.

Gently heat sugar and honey in a jam pot. Then add the fruit mixture, zest and ginger. Shape separating skins into a large spice ball and hang in the crowd.

Simmer the jam for about 45 minutes, after 30 minutes lift out the ball and press the pectin through the lower grid into the fruit mass, continue simmering. Mix in the Grand Marnier. The jam is more like syrup, not exceptionally firm jelly. If you want it to be, omit the separating skins and use preserving sugar and pectin. Fill into sterilized jars.

Of course, the separating skins will also make the jam slightly bitter. Which is quite desirable. If you do not want bitter jam, you should also use jam sugar.

Related Recipes:

Blood Orange Jam with WhiskeyFor the blood orange marmalade, grate the peel of the two untreated oranges with a fine grater. Fillet the... Asparagus with Grapefruit SauceAn asparagus recipe for gourmets: Generously remove the skin from the asparagus and shorten the ends by a... Cranberry Orange JamDuration of preparation:25 min. – Duration of preparation:15 min. Wash one orange with hot water and dab... Blood Orange Soufflé on Pepper Orange RagoutPreheat the stove to 190 °C bottom and top heat. Blood orange soufflé Squeeze the blood orange juice, grate... Tart with Apricot Jam and Almond Paste* Put the flour in a large enough bowl and knead in the butter pieces until crumbles form. * Add sugar, knead... Salmon Poached in Spice Broth with Orange SauceSoften the lentils in a saucepan with enough vegetable soup, then drain. Cook the long grain rice in salted... Apple Orange ChutneyFor the apple-orange chutney, first finely grate the zest from the oranges and the lemon using a vegetable... Apricot Jam with Flaked Almonds and AmarettoImmerse the apricots briefly in boiling water. Remove with a skimmer and place in cold water. Remove the skin... Fillets of Sole Stuffed on Green Asparagus SpearsAn asparagus recipe for gourmets: Score the sole diagonally at the caudal fin with a sharp pointed kitchen... Airy Flan From Cream CheeseFor cups or ovenproof ramekins with 2dl capacity. Butter ramekins or cups and sprinkle with coconut macaroon...