Bitter Orange Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 kg orange (s) (bitter oranges) from Sicily
- 1.2 liters orange juice, pure, unsweetened
- 1.8 kg sugar
- 4 sachets Gelfix (2: 1)
- 300 ml water
Print Recipe
Pin Recipe Instructions
- Wash the oranges well. Halve and remove the stones with a fork. Then cut out the core and cut the rest together with the shell into large pieces. Cook with 1 liter of water from the boiling point for 20 minutes until soft. Mix in a mixer with a large cutting knife or with a hand mixer to a fine fruit mixture. This gives approx. 2 kg of viscous fruit mass.
- Add 600 ml of orange juice, 150 ml of water, 900 g of granulated sugar and 2 sachets of Gelfix to 1 kg of fruit mass, then mix the whole thing well. Finally bring to the boil and simmer for 5 minutes while stirring. Pour into prepared glasses.
- Notes: The bitter orange corresponds to the original orange. It has a thick skin with little pulp but a lot of seeds. It has a bitter taste and is therefore only edible when processed. In return, the jam has its typically bitter aroma.
- Bitter oranges must not be confused with the sweet oranges available in every store and can be ordered from the fruit dealer from January.
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