Orange-cranberry jam with laurel

Name: orange-cranberry jam with laurel
Total time: 35 min
Yield: 0
Ingredients: 300 gram orange; 4 laurel leaf; 1 kilogram jelly sugar; 300 milliliters orange juice; 300 gram cranberry

Ingredients

Directions

Peel the oranges and cut 2 tablespoons of strips of the peel. Divide the oranges into quarters and collect the juice.
Remove the seeds and white skins and cut the segments into smaller pieces.
In a pan with a thick base, bring the strips of orange peel, orange pieces with orange juice, laurel leaves, jelly sugar and extra orange juice to the boil.
Cook for 6-7 minutes while stirring and let the moisture evaporate slightly.
Add the cranberries and cook for about 3 minutes so that the cranberries do not cook completely.
Scoop off any foam and remove the bay leaves.
Pour or scoop the jam into the pots up to the edge. Stir with a clean spoon in each pot so that the fruits are nicely distributed.
Turn the lids on and put the filled pots aside.