Marmellata d' Arancia
We have been making this Marmalade since we first tasted in at the home of friends in Siena, Italy. Maria Grazia used blood oranges, and the same can be done in the recipe below. We have not specified these oranges as they can be difficult to find in some places. It is delicious with either blood oranges or sweet seedless oranges.
3 Kg. Oranges (6.6 Lbs.) 3 Kg. Sugar (6.6 lbs.) 4-6 Lg. Oranges - for juice
Sterilize 4-6 pint jars and new lids and rings.
Wash the oranges. Using a fork, pierce the skin of the oranges to be used as marmalade in 3 to 4 places in each orange.
Place the oranges in a large bowl, and cover them with water. Change the water each day for 3 days. At the end of the the 3rd day, rinse the oranges and cut them into small pieces. Place the cut up oranges, the juice of the 4-6 oranges, and the sugar in a heavy stainless steel saucepan of at least 6 quart capacity.
Cook the oranges slowly, stirring repeatedly. When the cooking appears to be complete, remove a tablespoon of the marmalade and place on a saucer. If the marmalade sets in a minute or two, it is ready. Shut the burner.
Ladle the marmalade into the sterilized jars, wipe the rims clean with a damp towel, and seal with the sterile lids and rings.
Process in a canning pot according to the directions that come with the canning equipment, remove when appropriate, let cool and check seals.
Alternatively, the marmalade can be frozen in the jars. When we make this marmalade, we prefer to freeze the marmalade without putting them through the canning procedure. If doing this do not tighten the lids until after the marmalade is frozen.
Last updated on: 05/20/03 08:07:23 PM