Chef Gianluca Deiana Abis: Marmellata Di Arance/ Homemade Orange Marmalade
Prep. time: 30 minutes
Cook Time: 60 minutes
Difficulty: 1 out of 5
4 cups of sugar
To make this recipe use about 10 oranges, preferably Navel oranges. Take half the amount of oranges and cut the outer part of the peel using a knife. Don’t put the white part because it is bitter. Put the peels aside, we will use them later. Peel, clean the oranges well and dice them. Pour pulp and sugar in a big pan. Add couple of cinnamon sticks. Cook it and mix well, let it cook over high heat about 45 minutes by mixing occasionally. Take two small saucepans with water and heat them. Take the peels and cut them into thin strips. Put the peels in the boiling water twice: first time in the saucepan for about 3 minutes, and second time in other saucepan for about 3 minutes more (by doing this the peels will no longer be bitter). After that add peels into the marmalade. During the last 10-15 minutes of cooking, frequently check and mix; the marmalade will start to thicken and may stick to the pan. At the end of cooking, the jam will still seem has liquid consistency, it’s normal. It will thicken a lot during cooling. Remove cinnamon sticks. Sterilize jars and fill them using still hot marmalade. Close them well using new caps and place them upside dawn until cooled. By this way jars will be vacuum packed. Chef tips:
Homemade orange marmalade, quick and easy recipe. A simple method to taste the delicious Italian citrus fruits all year round.