They are not so easily found. You must have the luck of a friend like Fulvia Ferri who brings them to you, fresh and fragrant, just picked in the garden
I have decided that I have to do things right.
I wash the oranges by brushing them, because, although organic and without any devilry to make them grow, the peel is very porous and retains dust.
One operation concluded. Now the second operation. More boring … I take this tool:
… one by one I “scrape” the peel obtaining thin orange fillets. Then I peel the oranges, that is, I remove the white part. Finally, I cut the cloves into pieces, eliminating the seeds … which are so many.
I weighed the pulp freed from the seeds and the strips of orange peel. I had a total of 2.5 kg. I weighed the sugar. I put in half the weight of the fruit. I used half brown and half white sugar.
And then cooking, up to 108 ° (227 F)
At this point I got lazy. I potted the still boiling jam and, instead of boiling it to make the vacuum, I followed the advice of a friend who makes many jams: I turned the jars upside down, and I waited for them to cool.
I put them in the fridge this morning … because you never know. However, you carry out vacuum sterilization with cooking.
I tasted it this morning. The pectin naturally contained in the pulp of citrus fruits and especially in the seeds (which I removed during cooking as they rose to the surface), transformed it into a jelly. It is very good. Spread on the bread that Giovanni Stecca made in the course yesterday … a fairy tale. Who knows how it is that I don’t like jams and marmalades that are commonly found on sale …….
Marcella Ansaldo