Orange Jam

1 comment

An unexpected gift! A box of oranges directly from Sicily.
I just had to turn them into jam to enjoy next winter.

1.5 kg of oranges
1.4 kg of sugar
These are the proportions to follow accordingly to the quantity of fruit you’ve got.

Remove the orange zest with a potato peeler (be careful, the orange part only!).
Boil it three times, for a few minutes in plenty of water; change water each time.
Remove the remaining white part from the oranges; slice them, discarding seeds.
Coarsely chop the cooled zest.
In a pot, combine together oranges, sugar and zest.
Cook on low heat, until the jam reaches the right consistency.
Pour boiling jam into hot jars, close (be careful, it’s hot!) and turn the jar upside down
This way, they will be vacuum-packed.
After an hour turn the jars, just touch the lid and it will retract smoothly.

To sterilize the jars: Wash them thoroughly, put them in the oven at 50 ° for 30/45 min.
It ‘impossible to give a preparation time, each fruit reacts differently; this jam required three hours. Grandmothers recommended the plate test: with a spoon, drop a little jam on a dry plate, if doesn’t flow, then is ready.

Chef: Felicia from VeganBlog

  1. Mimì 3 September 2010 at 09:50

    How can we worship a jam so delicious .. as that of oranges <3

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