I’ve found the recipe in the book «Едим дома круглый год» by Yulia Vysotskaya1 (in English the title sounds like «We are eating at home the whole year round»).
On day my beloved wife cooked the jam as an experiment. We loved the result, sweet and tart jam with strong orange peels flavour. Then I tried it in Calabrese’s well-known creature called «Breakfast Martini» and decided that the orange jam is worth to be using in cocktails.
Its exotic taste brings nice combination of sweetness and bitterness as sweet orange pulp combines with tart and bitter zest in fresh oranges.
Ingredienrts:
- 1 kg oranges (for your taste, I go for sweet Sicilian blood oranges),
- 600-700 grams sugar,
- dark rum (for your taste, very optional).
Note that the process lasts at least two days.
At first wash oranges thoroughly. Place it in a saucepan filled with a water and steep it for a day.
Pour water out, add fresh water to the saucepan with oranges. Bring to the boil and simmer fro 3-4 hours until oranges become soft.
Note that the heat should be as low as it possible.
Cut cooked oranges to small pieces. Discard seeds and white pith.
Then return orange pieces in saucepan with liquid in which the oranges has been cooked. Add sugar and cook it until it get the consistence you like. In the end add dark rum if desired.
Cool and store in refrigerator.
