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The Marmelade! The apple pie

Since I discovered a passion for cooking and I started to realize My first course, and talk Orman several years ago, I always had a passion for doing things in houses.
I love the idea that each dish brought to the table has something genuine, not artificial, that conveys all the passion for cooking. And since a few days ago I received a beautiful gift box of bitter orange is not treated, I decided to remake a good supply of marmelade! It is she, the English of the color of the sun, with the peel inside, not too sweet and it goes well with an excellent toast or the pancakes (which we have already spoken here), or an excellent slice of toasted bread.

methods exist for the preparation many: those who put them in water for a whole night sliced, those who use pectin to thicken it. The first method I have to say I tried but did not give me much satisfaction. For the second I'd say ... no, I can not! Not bought pectin. Hopefully you were not thicken rather go to traditional methods such as inserting an apple into a small piece of white linen, which I use only for such purposes, and boil for a while and jam. As you all know the apple is rich in pectin!

But please, do not let it scare you! I guarantee that it is a simple and fast and I advise you to try.

Then, you need: a

• spremiagrumi
• dei barattoli sterilizzati bene
• una pentola in acciaio con il doppio fondo che utilizzerete solo per le marmellate
• una cucchiarella, sempre da utilizzare solo per le marmellate e confetture
• un pentolino

Ingredienti:

• 1 litro di succo di arance non trattate
• 750 gr di zucchero
• il succo di un limone
• le scorze di 2/3 arance non trattate (la quantità può variare a seconda del vostro gusto personale)

Procedimento:
Iniziate prelevando da 2 arance, ben lavate, la buccia facendo attenzione a non prendere anche la parte bianca. Tagliarle a listarelle sottilissime. Meanwhile, place the pan with a little water on the fire and when it boils, place it inside the peel and cook for about 10 minutes or until they are slightly softened.
Meanwhile, squeeze oranges and pour the juice and pulp into the pot where you have decided to make jam. Add sugar and lemon juice. Mix well and start a fire. Begin to cook slowly so as to dissolve the sugar.
Allow to simmer slowly.'ll Notice that the foam begins to form, I suggest you remove. Stir occasionally. At this point we need only wait for time to cook, stirring occasionally. When the 'saucer test' the jam is almost ready, then, can add zest and dried properly drained. Ultimania the cooking, which is not invasive, well close the jars and place them upside down to release all the air. A few minutes later put them back in their natural position, cover well with a cloth or better still with a blanket and let it cool down. All close neighbors and are covered!

ps plate test is to keep a small dish in the fridge so it cools quickly jam. When we want to test the area, we only take pour a teaspoon of jam and if cold, takes on a gelatinous struggling to pour by tilting the plate, then the jam is ready.

you soon!