Orange and ginger marmalade with Campari

Ingredients for 1 servings:

• 1 kg orange(s), half of which should be blood oranges
• 1 kg orange(s), untreated or organic
• 1 piece(s) ginger root
• 1 bag of Gelling Fix, Super
• 350 g sugar
• some Campari, to taste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Herbal – fruity with a light ginger – Campari – note, for 5 glasses of 250 g each

Wash organic oranges in hot water. Peel strips from the organic oranges using a zester, or peel thin strips of zest with a vegetable peeler and cut into narrow strips. The more zest you use, the more bitter the jam will be. I used the zest of 4 small organic oranges for this recipe. Peel the ginger. First cut into slices and then dice them. The amount is a matter of taste. I used about 100g. You can taste the ginger, but it’s not spicy. Marinate the orange peel and finely chopped ginger in Campari. Cut the peeled oranges and about half of the remaining oranges crosswise and squeeze out the juice. Cut off the tops and the tops of the remaining oranges at the blossom end and at the bottom. Place the oranges on a board and peel from top to bottom with a sharp knife, removing the white pith. Then use the knife to cut out the segments along the membranes. Squeeze the juice from the remaining oranges. Weigh the orange segments, orange peel, and ginger together and fill to 1 kg with the Campari and orange juice. In a large saucepan, mix the sugar with the Gelfix Super, then add the orange and ginger mixture and mix well again. Heat over high heat, stirring constantly, and boil briskly for at least 3 minutes, stirring well every time. After testing the setting time (put a teaspoon of jam on a small plate; if it doesn’t set, add a sachet of citric acid or lemon juice), fill prepared, hot-rinsed screw-top jars to the brim, close immediately, and leave on the lid for 5 minutes. Turn the jam jars upside down occasionally while setting so that the peel, segments, and ginger pieces are evenly distributed throughout the jar. The specified amount is sufficient for approximately 5 250 g jars.