Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To prepare the lemons and oranges
To cook
Utensils
8 preserving jars, each approx. 250 ml
How it's done
To prepare the lemons and oranges
Halve the lemons and oranges, squeeze out the juice, retaining the flesh and pips. Place the pips in a coffee filter or a piece of muslin, tie it together with kitchen twine, place it in a large pan with the reserved flesh and juice. Thoroughly scrape out the squeezed lemon and orange halves with a spoon to remove the white membranes. Cut the peel into thin strips and add to the same pan. Add the water and salt, cover and leave to infuse in the fridge for approx 24 hrs.
To cook
Bring the orange mixture to the boil. Reduce the heat, simmer for approx. 1½ hrs. over a low heat until the peel is very soft. Remove the pouch containing the pips. Add the gin, vermouth, Campari and half of the jam sugar, bring to the boil while stirring, boil rapidly for approx. 1 min. Add the remainder of the jam sugar while stirring, then boil rapidly for a further 4 mins. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim. Seal the jars immediately, leave to cool on an insulating surface.
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