marmalade
Ingredients for 1 kg of marmalade

2 kg of oranges, as much sugar as the weight of the drained oranges

Recipes step

Boil the oranges

Put the oranges in a saucepan and cover them with water. Boil until the oranges are soft, but not broken.

Drain the oranges and cut them in strips. Drain the strips in a small colander with a bowl underneath to save all the liquids that form after cutting.

Notes

It’s better to use organic oranges.

The oranges will be cooked when they are tender, but still

I cook the fruit separately from the liquids they contain, so the fruit stays crunchy.

In the usual recipes the fruit cooks with the sugar until the water evaporates. My method allows me to have a fresher marmalade without the need for preservatives.

marmalade
Cook the sugar and prepare the marmalade

Weigh as much sugar as the weight of the oranges left in the colander. Pour the water of the oranges in the saucepan together with the sugar and let it dry up.

When the sugar starts making big, dense bubbles, the water will have evaporated. Add the esh of the oranges, let it boil, then put the boiling marmalade in the jars and close them.

Notes

 

The water contained in the fruit dries up with the sugar, while the fruit, cooked al dente, is added at the end.

I add as much sugar as the weight of the flesh without water. This way, the sugar will be proportionally much less than in the classic recipes, where equal quantities of sugar and fresh fruit is used.

This method comes from a recipe which was given to me by Francesca Natoli.

marmalade
Ingredients for 1 kg of marmalade

2 kg of oranges, as much sugar as the weight of the drained oranges

Recipe′s steps

Boil the oranges

Put the oranges in a saucepan and cover them with water. Boil until the oranges are soft, but not broken.

Drain the oranges and cut them in strips. Drain the strips in a small colander with a bowl underneath to save all the liquids that form after cutting.

Notes

It’s better to use organic oranges.

The oranges will be cooked when they are tender, but still

I cook the fruit separately from the liquids they contain, so the fruit stays crunchy.

In the usual recipes the fruit cooks with the sugar until the water evaporates. My method allows me to have a fresher marmalade without the need for preservatives.

marmalade
Cook the sugar and prepare the marmalade

Weigh as much sugar as the weight of the oranges left in the colander. Pour the water of the oranges in the saucepan together with the sugar and let it dry up.

When the sugar starts making big, dense bubbles, the water will have evaporated. Add the esh of the oranges, let it boil, then put the boiling marmalade in the jars and close them.

Notes

The water contained in the fruit dries up with the sugar, while the fruit, cooked al dente, is added at the end.

I add as much sugar as the weight of the flesh without water. This way, the sugar will be proportionally much less than in the classic recipes, where equal quantities of sugar and fresh fruit is used.

This method comes from a recipe which was given to me by Francesca Natoli.