Bitter Orange or Bitter Orange Jam
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 1 d 4 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 15 oranges (bitter oranges), untreated
- 2 small oranges (juice oranges)
- 2 small lemon (s), untreated
- 2 kg preserving sugar (1: 1) or sugar
- 2 ½ liters water
Print Recipe
Pin Recipe Instructions
- Let the whole oranges and lemons (except the 2 juice oranges) simmer in 2.5 l water with the lid on for about two hours. Then take it off the stove and let it cool down at room temperature for 24 hours.
- The next day, drain the fruits, discarding the lemons. Halve the oranges and use a teaspoon to add the pulp and seeds to the stock. Also add the juice from the two juice oranges.
- Let it boil vigorously for 15 minutes without the lid. During this time, cut fine strips (about 6 half) from some of the gutted orange peel and set aside.
- Pour the hot brew through a sieve and squeeze the fruit pulp with the kernels with a soup ladle until no more goo comes through the sieve. Stir in the preserving sugar and cook vigorously for about 4 - 5 minutes. Experience has shown that normal sugar takes 4 - 5 hours to cook until everything gels.
- Finally stir in the peel strips and pour the jam into glasses. Makes approx. 16 glasses of 220 ml each.
- I find the preparation very simple and the jam tastes delicious.
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