*5 glasses of 200 ml each
For the jam, peel oranges so that the white skin is completely removed. Remove the fillets between the separating skins. Cut pomegranate in half and tap out the seeds.
Rinse figs and cut into wedges. Weigh out a total of 750g of pulp. Combine pulp, orange juice and preserving sugar in a large saucepan. Add cinnamon sticks and anise stars.
Bring everything to a boil while stirring. Make bubbling for 4 minutes, stirring throughout. Pour Christmas jam on the spot into prepared jars, seal and turn to the other side.
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