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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