Finally orange marmalade. When I was given from friends a tape to 10 kg oranges of Ribera Dop I couldn't help but wonder how I would have been able to consume in a short time. Collections and shipped within 48 hours, the oranges were Brill, juicy, brilliant. The word ' jam’ was the first to pass through me, the mind, one way to maintain these Splendors of nature. But which recipe use? I've seen a lot of different colleagues blog, all beautiful but, not to do wrong to none, I finally decided to follow him, the poet of Italian cuisine: Pellegrino Artusi. Is, since we are in the season of oranges, do not miss the wonderful UPSIDE DOWN CAKE WITH ORANGES, simply amazing, or the CARROTS PIE, ALMOND AND ORANGES, a stretcher’ giant size.
And here, then, my orange marmalade, made with the pulp and rind, following the recipe Artusi: 2 kilos of oranges I got 8 wonderful jam jars Sicilian orange 600 grams each. Keep in mind that it is traditional to put on the tables of Christmas citrus: not it be nice, instead of oranges and tangerines, offer guests a jam made with your own hands? If you love the jams and marmalades also given a look at all my OF JAMS RECIPES, is the right time to prepare! Have a good day!
ORANGE JAM (doses for 8 jars of 600 grams approximately)Print This
- 8 oranges untreated (just over 2 kg weight, Whereas then you will have to remove the ends and possibly the seeds)
- a quantity of sugar equal to the weight of clean oranges. (For two kilograms of clean oranges need two kg of sugar)
- half of the amount of water relative to the weight of the clean oranges. (For two kilograms of clean oranges need a liter of water)
- the juice of a lemon
- 3 tablespoons of vanilla extract (Optional, Artusi's recipes don't plan)
- 5 tablespoons of rum
To prepare the orange marmalade, punzecchiare oranges with the tines of a fork. Put them in water for three days in a basin of water. Change the water twice a day: every morning and every evening. I suggest you hold the oranges in a room where there is no heating. Like this, oranges lose the bitter taste and you can make jam using the skins. On the fourth day, eliminate the ends of oranges, remove the seeds, cut the fruit in half and then make thick slices about half a centimeter. If you prefer, you can make even thinner slices, with all the zest.
Weigh your oranges and put them in a large pot. Add a quantity of water equal to half the weight of oranges. Bring to a boil. After 10 minutes of boiling, combine equal amounts of sugar at the same weight than oranges. Combine lemon juice and mix thoroughly, until all the sugar has dissolved. Lower the heat and make Simmer jam, stirring every 15 minutes. To check the status of cooking jam, put on a plate a few drops of jam. Let cool for a few seconds, tilt the plate and if the jam will not slip down then turn off the heat. I like the jam rather firm. My cooking times are approximately 120 minutes (two hours), but if you prefer softer one hour and 30 minutes should be sufficient.
When the marmalade is ready, turn off the heat and add the vanilla extract and rum. Mix well and pour the hot jam into jars (previously sterilized in boiling water), coming to cover up to half a centimeter from the edge. Close the jars with care, flip it over, and lay them on a plane. Allow to cool, without moving them or touch them, all night. The heat will create a vacuum that will seal the jars that, Like this, They can be stored for about a year. Have fun!