Orange Jam (for toasts)

Seville oranges are small, rather bitter, but very fragrant, they are not often found in our sale. They are not used for food and for making juice, but they are just right for marmalade and candied fruits. If you are making it from regular oranges, reduce the amount of sugar by a third.

Ingredients

• 900 g bitter-sour oranges, ideally Sevillian
• 600 ml clear apple juice
• 900 g sugar

Directions

1. Slice the oranges and rind into thin slices. Remove the bones and tie them in a muslin knot.
2. Place the orange wedges in a pot of apple juice and put the pitted bundle in there. Bring to a boil, then simmer over low heat for 30-40 minutes, until the orange peel is easy to pierce with a fork.
3. Add sugar and stir until completely dissolved, about 5 minutes. Increase heat, bring mixture to a boil and simmer for 4 minutes. Remove from heat and remove any foam from the surface. Remove the pitted bundle and discard. Let the jam sit for 15 minutes to cool slightly. Then pour into sterilized jars and seal.