NOEM NOEM KONFYT (AMATUNGULU)
Ingredients
1000 ml water
1000 g fresh amatungulus (num-nums)
700ml sugar
1 clementine
Wash the amatungulus and remove any hard stem or leaf that may be leftover.
Clean Amatungulus
Peel the naartjie/clementine and remove any pips.
Slice the peel into strips and put the clementine slices and peel in the water with the sugar and amatungulus.
Boil on high for 30 minutes. Lower the heat to a simmer for 1 and half hour minutes, in the last 10 minutes of the thick jam forming stage, stir constantly so jam does not burn on the bottom of the pot.
Sterilise your jam jars by pouring hot water in them and soak the lids in boiled water as well.
Turn off the heat and let the jam sit until room temperature. Pour the jam into the empty sterilised jars and let them set before closing the lid.
BRON: theculinarylinguist
Foto: http://www.biodiversityexplorer.org/plants/apocynaceae/carissa_macrocarpa.htm
Ingredients
1000 ml water
1000 g fresh amatungulus (num-nums)
700ml sugar
1 clementine
Wash the amatungulus and remove any hard stem or leaf that may be leftover.
Clean Amatungulus
Peel the naartjie/clementine and remove any pips.
Slice the peel into strips and put the clementine slices and peel in the water with the sugar and amatungulus.
Boil on high for 30 minutes. Lower the heat to a simmer for 1 and half hour minutes, in the last 10 minutes of the thick jam forming stage, stir constantly so jam does not burn on the bottom of the pot.
Sterilise your jam jars by pouring hot water in them and soak the lids in boiled water as well.
Turn off the heat and let the jam sit until room temperature. Pour the jam into the empty sterilised jars and let them set before closing the lid.
BRON: theculinarylinguist
Foto: http://www.biodiversityexplorer.org/plants/apocynaceae/carissa_macrocarpa.htm