Orange-lemon jelly (with candied ginger)

Today I have a slightly different canning idea for you. A delicious orange-lemon jelly with candied ginger. Not so sweet, slightly spicy, a touch bitter and nice and fruity. Even when spring is approaching - I think we are all looking forward to it - there is still the opportunity to preserve the taste of delicious citrus fruits. ♥

Orangen-Zitronen-Gelee mit frischen Zitronen und kandiertem Ingwer auf einem Tablett.

Because at the moment they are still in abundance! Grab it and cook it up! They still taste really tasty, juicy and fruity! I already did that last year at this time of the year, with mine Mandarin vanilla jam with Licor 43Orange jam and Orange syrup. In this recipe, my orange flavor, I'll show you how to preserve your own fresh orange peel (grated orange peel in stock). By the way, you can find all of mine here Recipes for jam, jam and jelly at a glance.

Of course, you have to like the taste of ginger. But I think the combination of ginger and citrus fruits is just great and it's healthy too. Say Lemon-ginger drink with turmeric and mine Ginger orange concentrate with honey I have to take turns to produce alternately in winter, but both do really well.

Even if this recipe is not the very English version - with lots of lemon or orange peel and no preserving sugar at all - the jelly tastes very tasty and is not quite as tart and bitter as the typical English version. I really like this orange-lemon jelly and it's a great change from the classic jams and jellies for breakfast ... ♥

Orangen-Zitronen-Gelee mit frischen Zitronen und kandiertem Ingwer auf einem Tablett.

Ingredients for the orange-lemon jelly:

(for about 3 medium-sized mason jars or 5-6 small glasses)

  • 400 g orange juice
  • 80 g lemon juice, freshly squeezed 
  • Zest of 2-3 lemons (only the yellow peel!)
  • 50 g Limoncello/ Lemon liqueur, alternatively vodka or orange juice
  • 250 g preserving sugar 3: 1
  • 25 g candied ginger (optional)
  • 1 pinch of fleur de sel (alternatively salt)
Preparation:
  • Clean the preserving jars very thoroughly again or boil or sterilize them.
  • Put a small spoon in the refrigerator for the gelling test later (*).

Prepare orange and lemon jelly:

  • Finely chop the ginger.
  • Put in a saucepan with all the other ingredients for the orange-lemon jelly. Mix thoroughly and bring to the boil.
  • Stir every now and then. Let it simmer for about 4 minutes and keep stirring.
  • At the end of the cooking time, the gelling test (*) is made.
  • Pour the finished jelly into the prepared jars and immediately close with the lid. The glasses do not need to be turned upside down. You can find more information here ... Einkochen.info

Preparation with the Thermomix®

  • Finely chop the ginger. (I prefer to do it by hand with the small amount, alternatively 1 sec / turbo.)
  • Add to the mixing bowl together with all the other ingredients for the orange-lemon jelly. Mix for 2 minutes / speed / counterclockwise rotation.
  • Then cook for about 12 minutes / 105 ° C / level 2 / counterclockwise rotation. (The mass should have simmered for 4 minutes.)
  • At the end of the cooking time, the gelling test (*) is made.
  • Pour the finished jelly into the prepared jars and immediately close with the lid. The glasses do not need to be turned upside down. You can find more information here ... Einkochen.info

Preparation in the Kenwood CC (Gourmet)

  • Finely chop the ginger.
  • Together with all the other ingredients in the cauldron Kenwood CC Gourmet * give.
  • Insert the stirring element and mix all ingredients for 1 minute on the min. Setting.
  • Then cook at 105 ° C for approx. 8-10 minutes at interval level 2.
  • The mass should have simmered for 4 minutes.
  • At the end of the cooking time, please do the gelling test (*).
  • Then pour the orange-lemon jelly into the prepared jars and close the lid immediately.
  • You need the glasses afterwards not turn it upside down. You can find more information here ... Einkochen.info.
(*) Gelling test:

At the end of the cooking time, remove some jam from the saucepan / mixing bowl with a spoon and allow the hot mixture to drain off. If the last drop becomes solid, the jam will solidify too. Otherwise, the cooking time will increase by 1-2 minutes.

Orangen-Zitronen-Gelee mit frischen Zitronen und kandiertem Ingwer auf einem Tablett.

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