Back in Shanghai! and it’s cold, soooo cold here! Good news is tomorrow I will be heading to Thailand which will definetely do good to my southern Italian body!
Before departing again, I want to leave you with a new recipe, a tasty jam that I made right before my trip to Italy.
During winter all the fruit stands here in Shanghai sell this small, sweet mandarine oranges (in Chinese calles Juzi 橘子). I’ve been wanting to make something with them for a long time but never got the time to research enough to come up with an original idea so I ended up just using them to make some jam.
I’ve mixed them up with some ginger and cinnamon, just to give the jam that extra kick and I’m glad I did, as these flavors do match perfectly together.
Let me know what you guys think!
- 1 kg mandarine oranges
- 2 tbsp ginger
- 400 g granulated white sugar
- 1 tsp cinnamon
Grab the mandarine oranges and wash them carefelly
Cut them in half and place them into a medium-size, non stick sauce pan, together with the sugar
Add the chopped ginger, using a garlic press
and cinnamon together with a coupld of tablespoon of water
Put the pan on the stove. cover the pan with a lid and cook on slow stirring frequently, for about2 hours. Specially towards the end, keep an eye on it to prevent the jam from sticking to the pan
When ready, turn off the heat and let the jam cool down. Then transfer into glass containers and refrigerate until ready to use