Wash organic oranges with hot water. Peel strips from the organic oranges with the zest ripper or thinly peel the peel with a peeler and cut into narrow strips. The more peel you use, the more bitter the jam will be. I used the peel of 4 small organic oranges for this recipe.
Peel the ginger. First cut slices and then dice them. Here, too, the amount is a matter of taste. I used about 100 g. The ginger is out to taste, but not spicy.
Place the orange peel and the finely chopped ginger in Campari.
Cut open the peeled oranges and about half of the remaining oranges and squeeze out the juice.
Cut off the lid of the remaining oranges at the base of the flower and at the bottom, then place the oranges on a board and peel them with a sharp knife from top to bottom so that the white skin is also removed. Then cut out the fillets with the knife along the separating membranes. Squeeze the juice out of the rest.
Weigh the orange fillets, orange peel and ginger together and fill up to 1 kg with the Campari and orange juice.
Mix the sugar with the Gelfix Super in a large saucepan, then add the orange-ginger mixture and mix well again. Heat at a high temperature and stir constantly and let it simmer for at least 3 minutes, always stirring well.
After the jelly test (put a teaspoon of jam on a plate, if the jam does not set, add a packet of citric acid or lemon juice) to the brim of prepared, hot-rinsed screw-top jars, close immediately and place on the lid for 5 minutes.
Turn the jam jars every now and then while it is gelling, so that the skins, fillets and pieces of ginger can be well distributed throughout the jar.
The specified amount is sufficient for approx. 5 glasses of 250 g.
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