Orange jam.

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  • Oranges 36 oz.
  • Sugar 21 oz.
  • Berry vanilla 1/4
  • Juice of one lemon


After leaving the oranges in water for half an hour, with a cloth we remove the excess water.


Cut the oranges into thin slices, taking care to remove the parts of the upper and lower peel; let’s put in a glass container.

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Add sugar and mix everything, then add the lemon juice and the vanilla bean open and scramble well. Let stand for about 10 hours, stirring occasionally.

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After the soaking time, we proceed with the cooking; travasiamo oranges with all the juice in a large pot, turn on a high flame and let cook for about 20 minutes then lower it over medium heat for another 20 minutes.

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If we do not like chunks of orange, after 20 minutes and after having lowered the flame can shred everything with an immersion blender (taking care to remove the berry before blending), so we will make the spreadable jam and smooth ( I prefer pureed).

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After the cooking time, about 35-40 minutes, pour the jam into jars (clean and dry), helping with a ladle or, if you have it, with a funnel for jams. Be careful because the jam is hot! We connect them and sterilize them. How to sterilize them? Well after taking the pot, suitable to accommodate all the glass cans, pour hot hot water, then put a cloth on the bottom (it will serve as a cushion during boiling) we put the glass jars, which must be totally covered by water , whose level must exceed the cans of about 4 fingers. We light a high flame, wait for the first boil and then let it boil for an hour. After the time, turn off the heat and let the jars cool in the same pot, without touching anything after turning off the heat. When it has cooled down to room temperature, we can remove the cans, dry them and label them. With this process, which also includes sterilization, the orange marmalade will last even more than a year.

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Et voila ….! We are ready to stuff biscuits, tarts, pancakes, pies with , or a simple slice of bread at breakfast.

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