Negroni jam

breakfast winter winter
Total: 27 hr 10 min. | Active: 40 min.
vegan, lactose-free, gluten-free

This orange jam with a special twist brings the aperitif to the breakfast table. The harmonious balance of sweetness and subtle bitterness turns every slice of buttered bread into a delicious taste experience. It's that easy to serve up a slice of la dolce vita!

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 2000 g

To prepare the lemons and oranges
2 kg organic lemons, rinsed with hot water
1 kg organic orange, rinsed with hot water
1 ½ litre water
1 tsp salt
To cook
8 cl gin
4 cl red vermouth
4 cl Campari bitter
500 g preserving sugar (Coop)

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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