Orange jam

First of all. I've given the style 3 dots, because there are many who have nothing to do but complain that it is not typical Asian, Italian, French or what I know, because the and the ingredients are included. That's why I do not tell the kind. Call it what you want. It is definitely no English orange marmalade.


  • 2 kg organic oranges (girls, we do not look at the price today, we only look at quality and freedom from chemicals)
  • 1 teaspoon fresh ginger (organic, what else)
  • 1 organic lemon
  • 1 kg gelling sugar (2: 1)
  • 4 cl Aperol
  • 4 cl Campari


Wash the oranges thoroughly. Peel off the top layer of the skins with a peeler. Cut them into thin strips, then simmer with a little water in a saucepan, so that they are a little softer (if you do not like the shells, just leave them out).

Free the flesh from the white shells. I fillet the oranges with a sharp knife. Slice the pulp a little, remove the seeds and mince the pulp with the hand blender.
Squeeze out the lemon, add the juice to the pulp. Peel the ginger, chop or chop, add to the pulp. The mass with the hand blender, as desired, puree.

In the other pot, watch that the bowls do not burn! The water should be overcooked.

Pour the mixture into a tall saucepan, add the gelling sugar and the skins and simmer slowly (about 20 minutes). Now add the Aperol and the Campari.

Now fill the porridge into glasses.

Orange Jam (Jeffrey S. Bishop) | June 2022