Orange jam “Campari Orange”

Ingredients for 1 servings:

• 2 kg orange(s) (gross weight)
• 2 lemons
• 750 g gelling sugar 2:1
• ⅛ liter Campari

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

without shells

Fillet the oranges and chop the segments into small pieces. Collect all the juice and add it to the orange segments. Squeeze out the cut peel and any remaining membranes and add the juice as well. Squeeze the lemons. Place the orange segments, juice, and lemon juice in a large saucepan and mix with the gelling sugar. Bring the mixture to a boil while stirring, and simmer for about 7-10 minutes. Then add the Campari, bring back to a boil briefly, and pour into jars while still hot. Makes about 7 small 0.2 l jars. Since I don’t like peel in orange marmalade, I thought of using Campari to give it a slightly bitter note, but not too bitter. I tried the recipe, and I think the marmalade is really delicious. Filleting the oranges is a bit time-consuming, but I think it’s worth it.