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PEGGYLEBLANC
Orange moon marmalade
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Ingredients
Directions
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Peel the oranges thick and cut the skin of 2 oranges, without white skins, into strips.
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Cut the segments of all oranges from the fleece and divide them into pieces or mash them coarsely.
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Boil 100 ml water with the cinnamon stick and the cloves gently for about 3 minutes. Remove the cinnamon stick and the cloves.
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Add the pulp of the oranges, the orange peel, mango, ginger powder, caster and jelly sugar and boil for about 5 minutes while stirring.
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Foam the jam if necessary. Allow to cool slightly and then pour into the pots.
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Nutrition
1200Calories
Sodium0% DV0g
Fat3% DV2g
Protein4% DV2g
Carbs96% DV289g
Fiber0% DV0g
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