Bitter Orange Jam Food

BITTER ORANGE MARMALADE

Steps:

• Rinse the oranges under running water. Cut them in a half and squeeze the juice, then collect it in a jar. Remove any white skin remained inside the oranges and cut the zest into thin strips. Put the zests in a large bowl and pur in the orange juice. I got 500 ml of juice and 700 g of zests. Add 2 liters of water and let stand overnight.
• The next day, pour the entire content of the bowl into a large pot and bring to the boil. Let it simmer gently covered on low flame for about 1 hour and a half, until the zests become soft.
• Add the lemon juice and the sugar and stir with a wooden spoon to melt. Bring it back to the boil and let it simmer gently for at least forty minutes. Check if it is ready: pour a drop of marmalade on a cold saucer from the fridge. If it solidifies and does not slip away when you tilt the saucer, it is ready to be put into sterilized jars.

BITTER ORANGE JAM

Steps:

• In a large saucepan, combine apples and 4 cups water. Place over medium-high heat and bring to a boil. Reduce to a simmer, and cook until soft, about 30 minutes.
• Strain through a fine-mesh sieve, pressing gently on the solids to extract as much liquid as possible; discard solids. Strain once more, this time through a damp cheesecloth-lined sieve. For best results, transfer to refrigerator, overnight.
• Measure 2 cups plus 2 tablespoons of the apple liquid, leaving any sediment in the bottom of the bowl; set liquid aside. This will ensure a clear jam. Juice bitter oranges, reserving seeds. Measure 2 cups plus 2 tablespoons bitter orange juice; set aside. Wrap reserved seeds in a piece of cheesecloth, tie with a length of kitchen twine; set aside.
• Combine 1 cup sugar and the remaining water in a large saucepan over medium high heat. Add orange slices, and simmer for 10 minutes.
• Add apple liquid, bitter orange juice and seeds, remaining sugar, and lemon juice. Bring to a boil, stirring gently and skimming any foam from the surface. Continue cooking over high heat, stirring constantly and skimming as necessary, for 10 minutes. Remove orange seeds. Return to a boil. Pour into sterilized jars, leaving 1/2-inch headspace, and seal.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

ORANGE MARMALADE

Steps:

• Measure chopped fruit and place in heavy saucepan.
• Measure equal amounts of water and pour into saucepan.
• Bring to boil.
• Lower heat and simmer for 5 minutes.
• Remove from heat, cover, and let stand in a cool place for 24 hours.
• Again bring to a boil and cook over high heat for 10 minutes.
• Remove from heat, cover, and let stand in a cool place for another 24 hours.
• Measure out fruit mixture.
• Add equal amount of sugar.
• Again bring to a boil over medium heat.
• Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
• Remove from heat and immediately pour into hot sterilized jars.
• Vacuum seal.