Teuer Orange Jam

This is an orange jam recipe from the Theuer family, as implemented by Steph and Vasily.

• Take 6 large oranges and 2 lemons and place them in water for two days. Change the water once midway. (You can change the water more often than that. The more you change the water, the less bitter the jam will be)
• Blend the lemons and half of the oranges. Cut the remaining oranges in pieces. (You can also blend the whole thing or cut the whole thing. More blending will give you a thicker and smoother texture. More cutting will give you a chunkier one. You can remove the seeds, but it's also ok to not remove them, especially if you're using the blending approach. Seeds (especially from the lemons) will add more taste and bitterness. and will also facilitate the setting of the jam as they have a lot of pectin).
• Add 2 litres of water. Cook for 2 hours. Let rest overnight.
• Next day: add 750g of sugar (we use brown sugar, but the original recipe uses white sugar) for each litre of liquid you have remaining. Cook on medium heat for some 2-3 hours until you reach setting point. Removing the scum during this phase will create a 'clearer' jam but doesn't seem to affect the taste. (To test the setting point, put a saucer in the freezer. Add a dollop of the jam to the saucer and once it's cool, run your finger through it. If it wrinkles, then it's set.).
• Pour into sterilized jars. The jam takes a few days to reach its final setting point and it tends to thicken a fair amount over those days, so don't overset the jam during the cooking phase.