Here's how to have at home a sweet preserve to be savored starting, obviously, from a high quality raw material
For those who prefer fruit characterized by a vigorous momentum of flavor, oranges are probably the most popular solution in this winter. An always valid proposal, either as a whole fruit, or as a juice, or as a fruit marmalade. On the latter side, however, must be managed in the kitchen with a minimum of technical expertise. All this because the oranges bring one bitter trend that must be tamed in some way in favor of the sweet part. Let's see, then, how to get a non-bitter orange marmalade.
Ingredients
For this recipe, you need eight maximum Washington Navel oranges (how weight we are on 2 kg). It is a variety of particularly sweet oranges coming from the province of Agrigento which is part of the Orange Dop of Ribera. Then, 2 kg of sugar, a liter of water, the juice of a lemon, vanilla extract and five tablespoons filled with rum. This dosage is used for 8 600-gram jars.
"Bleach" oranges
After biting oranges with a fork, we put them in the bathroom for three days in a large pot filled with water to be changed every morning and every evening: in doing so, the oranges will lose that bitter part that often does not meet tasting favors and it will be possible to get the jam without discarding the peel. On the fourth day, we remove the ends and then remove any seeds, cut the oranges in half and slice them with the whole peel. The thickness? About half a centimeter.
Cooking
The amount obtained must be placed in a very large pot with a quantity of water of equal weight and bring everything to a boil. After about ten minutes, we add a quantity of sugar of equal weight to the oranges and the lemon juice and then mix until the sugar has dissolved. Let's lower the heat and let the jam simmer, stirring it every fifteen minutes. At this point, we have reached the proof of the saucer: once placed a drop of jam left to cool on a slanted plate, if there will be a "tiring" rather tiring then our preparation will come to an end. Clearly, the decision on the consistency of the jam will depend on us and how long we leave the pot on the fire. Indicatively, it goes from two hours to two and a half hours.
Keep under vacuum
Once the fire is extinguished, we will add the rum and thevanilla extract then continue to mix carefully and mix everything. At this point, we can pour the boiling jam in jars previously sterilized half a centimeter from the edge, close them and place them upside down on a surface. You will need to let them cool overnight. Once this process is finished and once the vacuum has been obtained, our jam can be stored for one year.
