Bitter orange jam

Ingredients for 1 servings:

• 2 kg orange(s) (bitter oranges) from Sicily
• 1.2 liters of pure, unsweetened orange juice
• 1.8 kg sugar
• 4 sachets of Gelfix (2:1)
• 300 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the oranges thoroughly. Halve them and remove the pips with a fork. Then scoop out the core and chop the rest, including the peel, into large pieces. Boil gently in 1 liter of water for 20 minutes, starting at boiling point. Blend in a blender fitted with a large chopping blade or with a hand blender until smooth. This will yield approximately 2 kg of viscous fruit pulp. For 1 kg of fruit pulp, add 600 ml of orange juice, 150 ml of water, 900 g of granulated sugar, and 2 sachets of Gelfix, then mix well. Bring to a boil and cook for 5 minutes, stirring continuously. Pour into prepared jars. Notes: The bitter orange is the original orange. It has a thick peel with little flesh but many pips. It has a bitter taste and is therefore only edible when processed. This gives the jam its typically bitter aroma. Bitter oranges should not be confused with the sweet oranges available in every store and can be ordered from fruit dealers starting in January.