26 marzo 2010

Orange Marmalade - WHB # 226


la ricetta in italiano qui


1 lemon
1 blonde orange
1 yellow grapefruit
(better if all organic)
sugar
water

orange marmalade

- Wash properly citrus and eliminate upper and bottom parts.
- Finely chop them, Microplane's mandolina is perfect for that but you can help with a robot , an electric slicer or a knife. Recover any juice formed.
- Place in a bowl and take the mark where the fruit comes. Transfer the fruit into a bigger bowl and pour over as much cold water as to fill up to the mark of the citrus in the first bowl. Cover with a lid or plastic film and leave to soak 24 hours in a cool place.
- Pour citrus and water in the cooking pot*, but first take the mark where the compound is in the bowl. Then add as much sugar as it takes to get to the sign of the bowl.
- Meanwhile put the empty clean jars in the oven at 100° to sterilize and boil the caps in a pan of water.

orange marmalade

- Bring the marmalade to the boil and cook at medium/high heat, skimming if necessary. The marmalade will turn more limpid and crystalline. Itdoes not need long cooking, or you risk to candy the preserve too much, it must keep a blonde color. For the minimum quantity (one fruit each type of citrus) 40/45 minutes are enough, I have done 9 fruits in total in about an hour and a half. It may seem very liquid but be sure that it will thicken much while cooling.
You can always help with the plate test : place a spoonful of marmalade on a plate and put it immediately in the freezer for 3/4 minutes, you will realize quickly if it tends to harden.
- Making this marmalade will fill your kitchen with a delicious citrus scent!
- Pour the marmalade in hot jars, seal immediately with the lid and turn upside down. Wrap the jars with a cloth or blanket and let them upside down until completely cooled (even a whole night).

* A bassine à confiture would be ideal for jams, because copper allows a homogeneous distribution of heat favoring a no harming cooking, but preserve the nutritional properties and organoleptic characteristics of food; and also food does not stick to the bottom.



This recipe is my personal entry to WHB # 226 hosted by Graziana
from Erbe in Cucina (Cooking with herbs)
Thanks again to Haalo who manages greatfully all events,
Thanks again to Kalyn for her successfull idea!
Who's hosting
WHB Rules

WHB # 226 Round up

8 commenti:

JAJO ha detto...

Maroooo' che voglia di spalmarne mezzo vasetto su una fetta di pane (e l'altro mezzo mangiarlo col cucchiaino ! :-D)

Daisy ha detto...

Quanto mi piace la marmellata d'arancia!!!!qui c'e quella arancia e ginger:la adoro!!!Io non amo il ginger,a nzi lo detesto ma con l'arancia si spos a meraviglia!!!:-)
ciao,
de

emilia ha detto...

Ciao cara, tutto bene ??? Ottima la tua marmellata.
Buon fine settimana, un bacio.

natalia ha detto...

Cara Cinzia per ora mi godo la marmellata e poi vedrò i capolavori . Spero che tu stia meglio ! Io dovrei dietare ma non mi va !!!

Graziana ha detto...

Ciao Cinzia anche io non amo la marmellata ma quella di arance la faccio sparire subito!

Thank you for joining to Weekend Herb Blogging

Alem ha detto...

con le scorze!! proprio come piace a me!

Cynthia ha detto...

I just made my first homemade marmalade this weekend for the Daring Baker's challenge and I was shocked at how delicious and different homemade marmalade is from the store bought stuff! Yours looks so tasty and I love that the recipe is a super old one, which means it's been tested and tried! =)

Cindystar ha detto...

Grazie a tutti, sono in montagna per le vacanze pasquali e questo spero giustifichi il mio ritardo! ...
Un caro augurio a tutti per una Pasqua serena e gioiosa!

Cy, welcome to my blog! You're definetely right, supertested, tried and eaten!!!
Happy Easter!

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