Blood Orange Jam with Clementine Ratafia

Cut the clementines in half and wring out the fruit residue. Cut the peel of 5 clementines into fine strips. Stir through peel strips, juice, vodka, cinnamon, coriander and 210 g sugar. Pour into a jam jar and keep in the refrigerator.

Shake thoroughly once every day. After a few days the sugar should have dissolved, then no need to shake. Leave to infuse for 2 months, then strain through a dish rack. The liqueur (Ratafia) keeps up to 2 years.

2. Cut 2.5 kg of blood oranges into 7 mm thick slices, discard the ends (poles). Squeeze the remaining blood oranges. You need 1, 5 l of juice. Layer fruit slices alternately with sugar in a large container. Pour squeezed juice and juice of one lemon on top and refrigerate for one night.

3. A day later, divide everything together into 2 large cooking pots. By now, the fruit juice level should cover the orange slices. If not, add a little more juice. Cover loosely with parchment paper and bring to a leisurely simmer over low heat. Simmer until the peels are soft, about 30-60 min. each time.

4. Sterilize 10 jars (240 ml). Once the orange slices are cooked, pour a little bit of the resulting syrup into the jars.

then layer 3 orange slices and 1 tbsp. of Ratafia form on top. Finally, pour in the orange slices and syrup up to the rim of the glass and add 1 tablespoon of Ratafia.

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