Summary

Ingredients

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

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Instructions

1. This jam is medium sweet. The navel late oranges can be tasted well. The added Campari gives a fine tart note in 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 (variety Navel-late) and organic lemons from Mallorca. Blood oranges from Sicily are also very suitable.
2. Wash the strawberries and remove the stems and leaves. Then cut the strawberries into small pieces. Peel the oranges, also removing the white skin. Then fillet the oranges, remove the stones and cut the fillets into small pieces.
3. Put the strawberries and orange fillets in a saucepan and add the preserving sugar. Then add the juice of half a lemon, the orange juice and 2 shot glasses of Campari. Stir this mixture well and let it steep for 30 minutes.
4. Bring the mixture to the boil, stirring constantly. After about 3 minutes of cooking time and the gelling test, take the pot off the stove, add 1 shot glass of Campari and stir in. Then pour the jam into prepared jars.
5. The consistency of the jam is medium. The ingredients make 1 kg of jam.