Orange Jam with Tejocote

Name: Orange Jam with Tejocote
Prep time: 150 min
Cook time: 90 min
Yield: 15
Cuisine: Mexicana
Ingredients: 5 kilos orange; 250 grams tejocote; 1 kilo sugar; 1 stick cinnamon; 1 sheath vanilla essence; 5 oranges, zest; 1 glass water

Edith Sgarcia

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.

Reviewed by Editorial Team of Kiwilimón

Published: 13-11-2013

Preparation

1h 30 mins

Medium

Wash the oranges and tejocotes. 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.

At the moment, this recipe does not have nutritional information.

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Tips

You can substitute cinnamon and vanilla for star anise or a clove to give it an exotic touch. Everything that is not used, like the orange leftovers, I put in compost.

Orange Jam with Tejocote

Ingredients

Preparation

Nutritional information

Presentation

Tips

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