This jam adds a subtle touch of Ethiopia's berbere spice to a classic orange jam, striking a sweet-and-spiced balance. Finely grating the peel is what keeps the jam from turning bitter.
Finely grate the orange peel and set it aside, then separate the flesh from the membranes and cut it into small pieces.
Mix the orange pieces, grated peel and sugar in a pot and let rest for 20 minutes so the orange releases its juice.
Place the pot on the stove, add the lemon juice, and simmer over medium heat, stirring occasionally, for 45 minutes.
Once the jam thickens and passes the cold-plate test, stir in the berbere spice and simmer for 2 more minutes, then pour hot into clean jars.
Add the berbere very sparingly; too much will overpower the jam's sweetness 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.