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Aunt Nana’s orange & cinnamon jam

This delicious jam is a good substitute for classic orange marmalade or jelly. Mixing before cooling will allow it to develop a unique taste.

A real treat for breakfast on a slice of Uncle Fafa’s “Bee & Cicada” bread.


  • 12 oranges for juice
  • 2 lemons
  • 1 litre of water
  • 2 kg of sugar
  • 1 tablespoon of cinnamon
  • Cooking pot
  • Soup mixer


  1. Wash the oranges thoroughly with a brush
  2. Cut 10 of them into thin slices without peeling them
  3. Pour into a large cooking pot with the water and the juice of the remaining 2 oranges and 2 lemons.
  4. Leave to macerate for a day.
  5. Add the 2 kgs of sugar and the cinnamon (about 1 tablespoon), according to your taste
  6. Bring gently to the boil, leave to cook for 1h30 to 2 hours.
  7. Leave to cool a little and blend with the hand blender
  8. Skim
  9. Put in sterilised jars (boiled with the lids on), taking care to close them tightly and turn them upside down until the jam has set as it cools.

Published on: 5 May 2022  -  Filed under: Recipes for breakfast