Orange Marmalade - WHB # 226

la ricetta in italiano qui

I am not very fond of orange marmalade because I really dont't like its taste of bitterness but this one is the most deliciuos preserve I have ever had in my life! And more, it's quick and easy to do, don't need to weigh anything, just go along with numbers of citrus, one of each and their volume (but to give you an idea, for one fruit each citrus I used about 700/800g water and 1300 g sugar).
And more, this recipe is very old and it's a classic home British recipe, belonging to the English grandmother of Régine, a French friend of mine who also thaught me how to make wonderful preserves in a peculiar pot, la bassine à confiture*.

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

- 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.

- 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!

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