The organic orange marmalade is a panacea, as well as being a must in kitchens of all grandmothers caring especially in this time of year. In spite of the other fruit jams, provides a somewhat more elaborate procedure, but do not be discouraged! The result is delicious! It 'important to use organic oranges, untreated, as the orange peel will be part of the compound. Ingredients:
- 15 oranges
- 2 lemons;
- 2 kg of sugar.
Peel the oranges in vivo, ie without the white layer, taking care to set aside both the rinds of 5 oranges. that to do this in a container, so also raccorgliere juice. Continue to cleanse the living individual segments of oranges and lemons. Take the skins that you saved earlier and raised the white part. Cut the peel of oranges in thin slices, and place in saucepan with water and the pulp (the amount of water should weigh as much as consisting of juice, pulp and peel, eg. 1.5 kg and a half of compost made from fruits + 1.5 kg of water); leave it so for 24 hours.
At this point, spent an entire day, put the mixture in a saucepan and cook for about 15 minutes certainly add after boiling, or until the skins become soft citrus . At this point let cool and then put it back on fire by adding as much sugar as the weight of the mixture (about 2 kg of sugar). Finally, stir until the mixture reaches the consistency of jam typical, and after washed with hot glass jars, pour the marmalade is still hot.
So cool, and your marmalade is ready! is maintained for 8-12 months if stored in a cool, dark, dry place.
- 15 oranges
- 2 lemons;
- 2 kg of sugar.
Peel the oranges in vivo, ie without the white layer, taking care to set aside both the rinds of 5 oranges. that to do this in a container, so also raccorgliere juice. Continue to cleanse the living individual segments of oranges and lemons. Take the skins that you saved earlier and raised the white part. Cut the peel of oranges in thin slices, and place in saucepan with water and the pulp (the amount of water should weigh as much as consisting of juice, pulp and peel, eg. 1.5 kg and a half of compost made from fruits + 1.5 kg of water); leave it so for 24 hours. 
At this point, spent an entire day, put the mixture in a saucepan and cook for about 15 minutes certainly add after boiling, or until the skins become soft citrus . At this point let cool and then put it back on fire by adding as much sugar as the weight of the mixture (about 2 kg of sugar). Finally, stir until the mixture reaches the consistency of jam typical, and after washed with hot glass jars, pour the marmalade is still hot. 
So cool, and your marmalade is ready! is maintained for 8-12 months if stored in a cool, dark, dry place. 
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