Orange jam and blackcurrant jam is my favorite jams. When the garden at summer abounds with black currant (as I am really looking forward to) so I’ll make a whole lot of glass blackcurrant jam, from what is left over from blackcurrant juice.



How to:

Wash oranges and the one lemon and cut them into small cubes. Place in a medium saucepan and pour water, cane sugar and vanilla sugar over. Put on medium heat with the lid on. Simmer for 30 minutes. Remove the lid and simmer for 10 more minutes.

Blend a little with the hand blender, but let some of the orange cubes be. Blanch some empty jam jars and pour the jam in. Put in the fridge.