Strawberry-orange jam with Campari

Ingredients for 4 servings:

• 700 g strawberries
• 200 g orange(s)
• 1 half lemon(s)
• 500 g gelling sugar 2:1
• 100 ml orange juice, freshly squeezed
• 3 small glasses of Campari (4 cl shot glasses)

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 33 minutes

This jam is medium-sweet. The navel-late oranges are clearly noticeable. The added Campari adds a slightly tart note to the finish. The strawberries should be as fresh as possible and not overly sweet. I used the “Asia” variety. I also used organic oranges from Mallorca (“navel-late” variety) and organic lemons from Mallorca. Blood oranges from Sicily are also very suitable. Wash the strawberries and remove the stems and leaves. Then cut the strawberries into small pieces. Peel the oranges, removing the white pith. Then fillet the oranges, remove the seeds, and cut the segments into small pieces. Place the strawberries and orange segments in a saucepan and add the gelling sugar. Then add the juice of half a lemon, the orange juice, and two shot glasses of Campari. Stir this mixture thoroughly and let it steep for 30 minutes. Bring the mixture to a boil, stirring constantly. After about 3 minutes of cooking time and checking the setting time, remove the pot from the heat, add 1 shot glass of Campari, and stir in. Then pour the jam into prepared jars. The consistency of the jam is medium-firm. These ingredients yield 1 kg of jam.