This preserve gives classic orange jam a subtle texture from berbere, an Ethiopian spice blend, creating a sweet and spicy balance. Finely grating the peels keeps the jam from becoming bitter.
Finely grate the orange peels and set them aside. Remove the membranes from the orange segments and cut the flesh into small pieces.
Combine the orange pieces, grated peel, and sugar in a saucepan. Let stand for 20 minutes so the oranges release their juice.
Place the saucepan over medium heat, add the lemon juice, and simmer for 45 minutes, stirring occasionally.
Once the mixture thickens and passes the plate test, stir in the berbere spice and simmer for 2 more minutes. Fill clean jars while the jam is hot.
Add only a small amount of berbere; too much will overpower the sweetness of the jam and leave a bitter aftertaste.
Berbere bulamadığım için tarçın ve bir tutam karanfille denedim, tatlı-baharatlı denge yine de güzel oldu ama Etiyopya'ya özgü o toprak tadı kıvamda eksik kaldı. Kavanozu üç hafta sonra açtığımda tat biraz daha yumuşamıştı, yine de berbereli özgün tada tam ulaşamadı.
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