Home » Ribera Orange Marmalade, Artusi's recipe

Ribera Orange Marmalade, Artusi's recipe

The most delicious preserve of winter

by Ada Parisi
5 min read
La marmellata di arance siciliane

Today the recipe of the orange jam with Sicilian ribera oranges, prepared following the Artusi recipe. Orange jam is one of the best and most versatile, perfect for breakfast or stuffing cakes and tarts. This is the perfect recipe and it has always been one of the most loved recipes of the blog and you can also find the VIDEO RECIPE STEP BY STEP the entire procedure. 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. The word ' jam’ was the first to pass through me, the mind, one way to maintain these Splendors of nature. I decided to use the recipe of the vate of Italian cuisine: Pellegrino Artusi.

And here, then, my Sicilian orange jam, made from pulp and zest: With 2 kilos of oranges I got 8 jars of Sicilian orange marmalade of about 600 grams each. Perfect for filling sweets like ROLL WITH CREAM AND ORANGE JAM and tarts, it's great on cookies or rusks too.

My tips for perfect orange jam

Use only organic oranges, untreated: that's because you have to use the peels, that give the jam a more rustic look and texture. And much more taste. You can use both Navel oranges, both red oranges. Do not shorten the soaking times in water and remember to change the water twice a day, because in this way the oranges will lose the bitter content in the albedo (the white part adherent to the peel). The dose of sugar, equal weight compared to oranges, can be decreased by 25% about whether the oranges are not too sour, without the taste or shelf life of the jam. If you are going to make this jam, Then absolutely use it to make the DRIED FRUIT TART AND ORANGE MARMALADE. Really amazing.

Jams and jams: some alternative

I like orange jam dark, dense and slightly caramelized, but if you prefer softer just cook the jam for 15-20 minutes less. Don't forget to sterilize jars following the instructions of the Ministry of Health, as I do in the VIDEO RECIPE. You can follow the same procedure for mandarin or clementine jam, reducing the amount of sugar by 30% according to the sweetness of the fruits. In practice, You can follow this procedure for citrus jam in general.

Do not forget to have a look at all my RECIPES WITH ORANGES, sweet and savory, how wonderful UPSIDE DOWN CAKE WITH ORANGES. or CARROTS PIE, ALMOND AND ORANGES, a stretcher’ giant size. And have fun trying my OF JAMS RECIPES, as the QUINCE APPLE JAM, that of PERSIMMONS AND GREEN APPLES, that PUMPKIN, CINNAMON AND VIN SANTO. Or the jam of SPICY PLUMS, by CHERRIES, by STRAWBERRIES AND GINGER, by APRICOTS AND VANILLA and many more. Have a good day!

La marmellata di arance siciliane

La marmellata di arance siciliane

ORANGE JAM (doses for 8 jars of 600 grams approximately)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 10 voted )


2 kilos of untreated organic oranges (you'll need about 2,5 kilos for a net of 2 kilos)

2 kilos of caster sugar

500 milliliters of water

the juice of a lemon

Retrieved, Bourbon vanilla powder or berry (Optional)

50 ml rum


To prepare the orange marmalade, wash the fruit carefully. and eliminate petiole and leaves. Prick oranges with the tines of a fork, not too deep, as you see in VIDEO RECIPE. Soak them 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. Staying in the water will cause the oranges to lose their bitter aftertaste and you can make the jam using the zest. On the fourth day, eliminate the ends of oranges, cut the fruits into slices and then into coarse pieces.

With a sharp knife, remove the white part of the skins (Albedo) and cut the peels a lot, very finely, as you see in VIDEO RECIPE.

Weigh the oranges and peels and put them in a very large pot. You need to know the weight because later you will have to add the same amount of sugar. If oranges were particularly sweet, you can reduce sugar by 25%. Add the water and bring to a boil: boil over high heat and, after 15 minutes, combine equal amounts of sugar at the same weight than oranges. Add the lemon juice and stir until all the sugar has dissolved.

Lower the heat and cook the jam, stirring it every 20 minutes, over medium heat. After about two hours, the jam will be denser, glossy and dark. At the end of cooking combine the vanilla and rum. When the jam starts foaming, will be ready. Anyway, to check the cooking status of the jam, put on a plate a few drops of jam, as you see in VIDEO RECIPE. Let cool for a few seconds, tilt the plate and if the jam is dense enough it won't slip away with ease. I like the jam rather firm, but if you prefer it softer, you can reduce the cooking time to about an hour and 30 minutes.

HOW TO STERILIZE JAM JARS: When making a jam, to keep it safely it is necessary to sterilize the jars first. I advise you to buy them new, because they give you a much higher cap hold, or in any case to replace at least the caps. Wash the jars and caps under l & #8217; water, put them in a pot and fill it with water, so that even the jars are filled and should be thoroughly. Bring the water to a boil and continue over medium heat for at least 30 minutes. Remove the jars and caps with Tongs and put them to drain upside down on a cloth of cotton, Obviously spotless. The complete process of sterilizing the jars is in the VIDEO RECIPE.

When the marmalade is ready, turn off the heat and pour the boiling jam into the jars, filling them up to half an inch 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. Like this, you can store Sicilian orange jam for about a year. Good breakfast!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?


Tiziana 30 October 2023 - 21:48

I would like to make an orange marmalade without sugar. Possibly? Thanks

Ada Parisi 1 November 2023 - 19:58

Tiziana ciao, Yes, you can make it without sugar or by adding erythritol. Remember, however, that if you make it without sugar, you can't store it, You need to keep it in the refrigerator and consume it within a week.

Eleonora 9 January 2020 - 15:05

Hi Ada, I am going to make the orange marmalade according to your recipe (Artusi). At home I have no rum or Marsala but Vodka. Can I use one or the other instead of the first? Thanks, Eleonora

Ada Parisi 9 January 2020 - 15:18

Eleonora hello, certainly the one you prefer: It considers that the taste will be extremely nuanced because alcohol evaporates during cooking. If you are using vodka Place us just a drop, It will be enough and maybe has a more neutral taste of marsala. ADA

Thomas 17 December 2019 - 22:35

Hello!I already jams of various fruits to be a bit 'of years but never until now Marmalade!
I'm putting into practice your recipe tomorrow expires on the third day of soaking oranges and wanted to know if the amount of water to be added for cooking and essential for cooking to, what is its purpose?

Ada Parisi 17 December 2019 - 22:49

hello Thomas, then. The recipe for orange marmalade is not mine but the great Pellegrino Artusi. I have followed step by step, as those who have made it on my advice, and the result is perfect. So if I were you I would not change. Water is used not to caramelize oranges too quickly, otherwise the jam takes a different taste and a more sugary consistency. If you decide to do otherwise, keep me informed of the results. ADA

Vincenzo March 17, 2016 - 23:51

I just finished wrapping four glass jars from about two pounds of Tarot of Palagonia (length in Catania…), and even if I have to’ wait until tomorrow to judge I have to thank you because’ GIA’ to the eye and as texture sensation and’ She came as my grandmother made, with almost Candied peel, as in the classic “Marmalade” by Wilkin & Sons (“thick slices”). I though’ used one and a half kilos of sugar instead of the two-pound recommended by you. As Charles, I added also a pinch of ground cinnamon. Thank you very much!

Ada Parisi March 18, 2016 - 12:14

Hello Vincent, I'm glad! Yes the result is very similar to the English Marmalade, with so many candied, soft but still significant. Tarocco oranges have an acidity below those Blondes, so you did well to lower the dose of sugar. And well the cinnamon, do you have a used a little’ of liquor or you left them au natural? A warm greeting, ADA

Vincenzo March 18, 2016 - 14:10

Hi Ada: I used the five tablespoons of Rum puro as per your recipe. A final note: It took me four and a half hours to get her! I think that's why I’ coming fairly viscous. Next time though’ I'm going to cut’ wedges of half a centimeter more than three quarters of all orange, and let’ a quarter full: I love having big parts almost candied interspersed with jam…Thanks again and congratulations!

Ada Parisi March 18, 2016 - 18:41

You cooking depends on so many things: power of fire, pots, water content of the fruit, total weight and quantity of sugars… I like nice thick

Antoinette February 29, 2016 - 15:24

Homemade jam. Maybe it's a tad runny, but I preferred to leave it because you will use it primarily for Tarts (I do almost exclusively with orange marmalade or berries). I couldn't resist and I did not open the jar, I'll do the first tart who will soon. In tough home 2 breakfasts, though I tasted it and it looks good. then I will tell you better in week. This morning we ate lemon cake!!!

Ada Parisi February 29, 2016 - 15:37

Hi Antoinette, the consistency of Jam also depends on how much they juice oranges: the cooking times are obviously indicative, worth on saucer drop test.. Also consider that over time becomes denser. I like an average density, so that you can spread on bread, drip on an ice cream in the liquid part or use for Tarts. A hug, ADA

Antoinette March 3, 2016 - 16:48

Tried it today…While I was writing on my supercrostata there is almost finished the jar (from a 1 kg, you know those artisanal honey???), but it is amazing,amazing and delicious, luscious and what can I say? G R A t I and even the tart thanks! As soon as we have the good fruit of summer I'll try to do the other. I don't think I will never buy a jar of jam to anyone, Maybe just yourself! A warm greeting. Antoinette

Ada Parisi March 4, 2016 - 10:33

Thanks Antoinette! Let's say that the credit is not mine but yours I've prepared well and of Artusi that codified the recipe. But among the jams of oranges I ate this certainly has an edge…. good dear tart, I embrace you!!!!

Antoinette February 23, 2016 - 19:12

Hello dear,
Here I am again to draw to your wonderful recipes! I put the oranges in the water. So I still don't know if I will honor, Anyway…in your opinion, If you don't want to buy the rum, I could put cointreau (that otherwise you will throw into the bucket alone!!!) or Jack Daniel's (but you go that far!). Thanks for your response

Ada Parisi February 23, 2016 - 19:50

You'll be fine Antoinette! And Cointreau life!!! Let me know! ADA

Carlo January 20, 2016 - 17:11

Hello! I can do time, but instead of the liquor I add a little’ ground cinnamon at the end. Is’ extraordinary

Ada Parisi January 20, 2016 - 17:17

Hello Charles, I'm sure. I love the cinnamon. The liquor in any case do not hear, mostly it helps keep. Next time try the cinnamon I also.

Loredana January 30, 2016 - 10:56

I follow this recipe for years, Artusi and when I followed variations do not I was glad, This morning I thought I'd do a couple of jars with cinnamon and cloves and ask one with chili. What do you think?

Ada Parisi January 30, 2016 - 12:27

Hello Lara, the first variation I tried it too and it is fantastic, especially the aroma of clove. I put a little’ cardamom and it is fantastic. The second I didn't make but will surely come good: I love spicy and citrus are certain it will be perfectly enhanced. Will you let me know?

Saida January 18, 2016 - 19:40

I will make your recipe,really inspires me. Wonder if I can omit rum and liquors. Thanks for sharing

Ada Parisi January 19, 2016 - 10:30

Saida certain, You can omit all liquors, a hug, ADA. Let me know how it goes!

Saida March 31, 2016 - 15:55

Made three times! Good good good!!! Thanks Ada!!!!

Ada Parisi April 1, 2016 - 11:55

Thank you very much!!!! Have a good day! ADA

anisca December 2, 2015 - 20:59

Hi, I wanted to try this recipe
why so much sugar, I love these kinds of oranges?
then I wanted to ask it takes so long to cook the jam? 2 and a half hours, the Cook over low heat
a week ago I threw 4 kg of oranges that I baked for 1 hour and 10 minute jam and it became very hard, inedible
Thanks for the tips

Ada Parisi December 2, 2015 - 21:10

Hi Eddy, then I use the recipe of Artusi and I am always right. Sugar must be of the same weight than oranges, because in this jam is the skin is bitter. In addition, cooking jam must be added the water in proportion of half weight than that of oranges. Hence the need for a long cooking time. Clearly, cooking also depends on your taste. To me the jam like soda, while others prefer a little’ more liquid. In this case, Bake two hours or even a little’ less. It's the principle that's ready when, by pouring a few drops on a saucer and tilting, does not flow. With two pounds of oranges de ne gets a lot of. Let me know.

anisca December 3, 2015 - 09:49

Thank you Dear
2 kg of oranges you mean Peel, fair?
practically with unpeeled oranges including…usually I take only part of the Peel, about half the weight of oranges and other the spello for good….. I use organic oranges from Sicily those blondes that are sweet
I try to do your

Ada Parisi December 3, 2015 - 09:52

I use them all (except the ends), obviously important to be sliced paper thin and biological. I recommend, weighs sliced oranges anyway because on the basis of their weight will have to weigh equal weight of sugar and half the weight of water. I really hope you like it, I always play it safe with this recipe. Let me know. ADA

anisca December 10, 2015 - 09:36

Hi dear
I did the jam…..
Meanwhile, it took 1 hour and 30 about firing and average density
then the only thing I found so sweet but delicious and I used these doses:
2100 of ploughing cleaned and cut
+ water + lemon juice 1 1050
1500 + sugar
CMQ so sweet to me…..
I used the Sicilian oranges blondes that are sweet….. that is why it is sweet….. oranges of ribera who uses as are?
Thanks Eddy

Ada Parisi December 10, 2015 - 11:10

Hi Eddy, I'm glad you liked. The sweetness is a subjective fact, probably your oranges were very sweet but you're a personal taste that does not like things too sweet. Next time I would say to use 1,2 pounds of sugar and should be fine. Ribera's oranges are sour for my taste, but keep in mind that I don't love the sour and bitter… My doses are the originals of Artusi, I wanted to make the jam as he described her, but the bitter peels compensate well sweetness. Wait for her a few weeks, the flavors are balanced very sweet and decreases in favour of acidity. Let me know. ADA

Vale January 7, 2016 - 08:39

Hello.. I'm from ribera and I would try to make Marmalade with my oranges…but the white pith around should not be removed ? Thanks

Ada Parisi January 7, 2016 - 10:52

Hello Vale, No not the skins must be removed, melts during cooking. The procedure is as described and it is Artusi: three days soaked in water they remove the bitter white pith and rind. Just be careful to cooking times, because also depend on consistency you want: Nice soda or, decreasing the cooking time, progressively less dense and therefore less syrupy. Let me know. ADA

Paola April 19, 2015 - 19:28

Hi Ada! Made with organic oranges tarocco purchased today in Alexandria.
Gorgeous: I replaced the rum with Grand Marnier and I put a pound of sugar on a kilo and eight oranges. Thanks!

Sicilians creative in the kitchen April 19, 2015 - 21:47

Hello Paola! Perfect Grand Marnier… I had otherwise I would have used that too! Thanks a lot to you! ADA

Ivana February 20, 2015 - 07:31

I found and tried this special jam.. Thank you!
I just halved the quantity of sugar and water, cooking time about 3 hours and it’ managed a wonder. I preferred to decrease the sugar to get the right contrast with cakes.
Do you think this recipe can also be used with lemons? or do you have a fit in your “drawer” ? 🙂

Sicilians creative in the kitchen February 20, 2015 - 13:51

Thank you for making my own recipe Ivana! And since I knew you in the kitchen you are already good (who does the jam in the House to decorate a cake can only be good!) expect to see some of your creation. I think we can safely use the same recipe with lemons, I confess I'm waiting just to get good organic lemons to try, I just think go calibrated in increasing sugar for obvious reasons. If the test before me let me know!!! ADA

Ivana February 21, 2015 - 12:38

the desserts I like a lot!.. maybe too 🙂
My preparations are not traditional and housewives. don't like your!
For sugar I think you're right but I thought I'd try the natural lemons of Sorrento that doesn't seem particularly fatty acids, just do the experiment I can tell.
I forgot to tell you that your jam I made it twice, the first I used untreated NAVEL oranges and succeeded beautiful ... then I donated and then I repeated with oranges RIBERA.
Thank you soon

Sicilians creative in the kitchen February 21, 2015 - 20:14

I do it with Ribera, I do send specially… I tried it both with the rinds whole, like the version you see here, is giving a brief you whip up for a jam more mixed… Ivana I cook for passion and I do some’ of all, Although the bakery is certainly not my forte. Though I'm passionate about… I'll wait here anytime!

Ivana February 21, 2015 - 20:26

combination there are now 🙂
I prefer not pureed …you feel that you eat a spoonful of candied fruit in particular if you use Navel oranges that have more zest’ thick.
For now the lemons are soaked… in a few days the comments of the experiment!

Sicilians creative in the kitchen February 21, 2015 - 22:42

Then I'm waiting Ivana, so then this time I'm going to be on the safe side! And thanks in advance! ADA

Ivana February 25, 2015 - 22:01

Made! I'd successfully but sara’ better to wait a few comments.. 😉 here are my notes:
I used 2 kg lemons of Sorrento with thick Peel +1 kg of sugar and 1/2 liter of water, lemons is drawing more’ Orange water according to soak 3 days maybe it takes 2, I tasted the skins while cutting and weren't loving, I blended the jam since the peels of lemons will melt more’ than those of oranges. I think the sugar dosage is correct considering the difference in cutting the lemons and the result satisfied me, I find it very aromatic.
Now I wonder …What sweet you can’ use ? Do you have any suggestions?
Thanks for your valuable advice, Ivana

Sicilians creative in the kitchen February 26, 2015 - 11:27

I wait for the taste but I would say it will be a success! The Sorrento lemons are sweeter and thus the amount of sugar seem suitable. Then the lemon you should hear, otherwise it is nauseating. I'd use it raw, Maybe mischiandola in cream or yogurt to fill rolls and soft cakes, or the mixture of lemon cake, or even to fill after baking muffins and Cupcakes… Let me know, even put a photo on our Fb page of the blog I'm glad to share! ADA

Ivana February 26, 2015 - 21:42

Dear Ada,thanks x the ideas awaiting the field test I'm enjoying some spoon and I would not say but I find it great as a digestive. I think it's very important to be able to assess the firing of jams, I don't like tender and I have to consider that when it cools solidifies more '…
I took a few pictures but I'm sorry I don't love social networks, If you want to email me the address where I can send I.
Ah! I forgot.. as for Orange Marmalade I proceeded to “frothing” the jam like the broth.
Happy Cook! 🙂

Sicilians creative in the kitchen February 27, 2015 - 00:38

Hi Ivana! You mean you came a little’ too ' soda '? If you send me a photo on postmaster@sicilianicreativiincucina.it I am unable to give an account of the consistency. You were right to frothing all over. In sweetness as she came? Let me know, ADA

Simona January 29, 2015 - 16:19

Fantastic! L’ I made 2 times even with oranges in San Sperate, in Sardegna, where I live. I omit the whisky and add mascobado sugar, I always use.
amazing! Congratulations

Sicilians creative in the kitchen January 29, 2015 - 23:39

Hello Simon but you know that I often go in Serdiana, where my in-laws, and do I stuff myself with oranges and peaches in san sperate? I'll be in cagliari on 28 to take a cooking class! And great idea the mascobado, love him very much too!

Anna maria January 29, 2015 - 09:15

I've been looking forward to come back on time for oranges to make it still…the last year has gone in no time and this year I will make double or triple, in two stages, however,! Many friends…many jams 🙂 – Thanks, congratulations and a little’ with envy from a bolognese for anyone who lives in your beautiful region

Sicilians creative in the kitchen January 29, 2015 - 12:09

Hi Anna Maria! Also I refer you between two weekends and this time double dosage… grazue for fiducua… and also I envy those who live in Sicily, but I send me oranges from Ribera in Rome!

Delia Bucco January 26, 2015 - 12:08

Hi, before I switch smoother potted so jam?

Sicilians creative in the kitchen January 26, 2015 - 12:42

Hi Delia, sure you can switch, But if you do two important things: the first is that then you have to bring it to a boil because it goes crazy hot. The second is that so though you lose the beauty of orange peel, but of course if you prefer smooth then pass it! Hello and thank you, ADA

Jam and organic jam December 20, 2014 - 15:30

A delicious jam, that can be used for a lot of sweets. Good recommendation!

Sicilians creative in the kitchen December 21, 2014 - 22:44

Grazxie, told by experts just makes me pleasure! ADA

Simona October 23, 2014 - 21:40

…Hi. I recently used your recipe. Both the recipe, the photos are really inviting. I'll know the result. Hopefully good!!! Thanks

Sicilians creative in the kitchen October 23, 2014 - 22:53

I hope I love you too! So far it has always given me satisfaction Simona, Let me know because I stress not knowing how my dishes, Although this is of Artusi, It's got a little’ more experience than me 🙂 Dear greetings, ADA

Lina June 22, 2014 - 17:49

I just started making jams will to oranges with your recipe I can put less zucc I don't like it too sweet ( use fructose 1 kg fruit 400 grams of fructose can fit the same

Sicilians creative in the kitchen June 22, 2014 - 17:59

Hi Lina, Welcome: I think the jams are really a matter of personal taste. If you don't like it too sweet put less sugar, I also believe that fructose has a sweetening power slightly higher then your dose should be fine. My mother, For example,, loves that bitter orange… Let me know. ADA

Eleonora March 13, 2014 - 07:40

Hello! I used the very large Tarot. Maybe it was a mistake because the Peel, very thick , remained intact and is very liquid, even if you have already boiled 2 hours,
Do you have any advice? I throw everything?!?

Sicilians creative in the kitchen March 13, 2014 - 13:50

Cioa Eleonora, then, never throw! The physics is that the water sooner or later it will evaporate and the sugar will make his action of candying. go ahead until the famous drop of jam on a slanted plate does not hesitate to descend. You sure anyway to have used the right amounts of water? In any case, even if you were wrong, continue cooking. Let me know

Eleonora March 13, 2014 - 07:37

Hello! My e’ right about now, But even if boiled over 2 hours and’ almost an orange juice. I don't understand why is frozen solid at all! Maybe I had the wrong oranges? I had some very very large Tarot, with almost half a centimeter thick skin. In fact even the Peel at the time and’ remained full for now. Do you have any tips? I have to throw it all?

Joseph March 7, 2014 - 12:57

I have just donated a bag (about 3 kg) bitter orange I must always follow the same recipe or should I change something???

Sicilians creative in the kitchen March 7, 2014 - 14:05

Hello Joseph then for bitter oranges you should before boiling them whole till. You can't easily piercing them with a toothpick, then you keep two days in water fedda changing it often, then proceed as stated in the recipe. increases the sugar. To 150 grams per 100 of fruits. So says Artusi. Let me saperr.

Aranciarossa February 14, 2014 - 15:22

But do you think for a good Marmalade with blood oranges of type “dogwood”, What should I do?

Sicilians creative in the kitchen February 14, 2014 - 22:51

Hello! In my opinion you can proceed exactly as with orange Marmalade, Maybe increasing a little dose of sugar if the blood were a little’ too sour. I don't see why change procedure, It only changes the color. I hope this was helpful, ADA

Nicola January 29, 2014 - 09:06

Ada Bonjour,
I tried your recipe yesterday of Marmalade.. I tell you only that the perfume has remained throughout the day indoors.. and the result was really excellent, also because I found the Pan right.. remember how much trouble I had with the Pan when I made plum jam ??? This time it was all ok.. Is’ REALLY VERY GOOD …. ! The Peel, so cut, thin, It seems to eat the candied fruit.. very good…
a warm greeting…

Sicilians creative in the kitchen January 29, 2014 - 12:47

What a joy to Nicola! You give me always satisfaction! A big hug, ADA

Holy Rosary January 19, 2014 - 10:38

Hello, long ago treparai also I a Marmalade for whose preparation I asked my uncle information, son d’ pastry art, and I don't recall them prick with tines of fork. Given that I like that taste of bad taste characteristic of oranges, qiuanto think you should leave them in aqua? Thanks Rosario

Sicilians creative in the kitchen January 19, 2014 - 11:05

Hi Rosario and welcome to my blog, then, I distinguish between normal Orange Marmalade, that should be sweet, and oranges of course love. However, if. would you like to try some lasciasre’ normal bitter oranges, leave them to soak for only a day and a half, and let me sapere.ada

Maria Teresa December 16, 2013 - 10:36

I'll try to make this jam however I thought two and a half hours of cooking does not become hard IE carammellata? don't overcook the sugar?

Sicilians creative in the kitchen December 16, 2013 - 13:29

Hi Maria Teresa, then, the cooking time depends on how thick you want the two hours and thirty are the time I used that I want very dense. Remember there's a lot of water, half the weight of oranges, and this water must evaporate. If you want it softer decrease cooking times, start the test after one hour and a half with the rule of Artusi: put a few drops of jam on a plate, Falla to cool a minute or two and then tilt the dish. If it slips too is ready. Let me know, ADA

Sonia December 14, 2013 - 18:15

Ahhh that x Hamster! I can't tell you how many I ate! great choice for the recipe, cakes galore!!

MGio ' December 13, 2013 - 23:56

Hello! I prepare myself this wonderful jam with oranges of our Sicily. The only difference is that, I don't boil and then stir the sugar… I put it together with fruit… and I don't add the rum or vanilla. I will try with the oranges of the Aeolian Islands… My father-in-law. A hug

Sicilians creative in the kitchen December 14, 2013 - 12:10

If you are lucky enough to have the oranges of Aeolian definitely gotta try! A warm greeting, ADA

Concetta January 10, 2016 - 16:23

I am a Lady of Ischia. I made your recipe. You can do that too with tangerines? The procedure is the same?

Ada Parisi January 11, 2016 - 21:53

Hi Concetta, You can do that too with tangerines but the process is different and is longer, in fact, all seeds should be removed and all white skin. As soon as I feel better I will send you the recipe.


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.