This recipe is ideal for winter, for your breakfasts, lunches, and dinners; it tends to yield a lot and is economical. I recommend it for winter days when there are many parties. It pairs well with cheese, bread; in short, I hope you enjoy it.
Boil the tejocotes with the water; once they are soft, mash them until a pulp forms, and use a strainer to remove the seeds and reserve the pulp.
Peel the oranges and remove the pure pulp, avoiding the white part; it should be left as supremes.
Remove the peel from 5 oranges, ensuring that no white part remains, and cut them into strips.
In a pot over the heat, combine the orange supremes with the strips of orange, cinnamon, and the kilogram of sugar.
Once it is well cooked and the flavors and aromas have been released, incorporate the tejocote pulp and stir; this will allow the pectin to act and give more consistency to the jam. Add the vanilla pod and keep on the heat until it releases its aromas.
Let cool and jar.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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