Here is the recipe for a delicious Orange Marmalade courtesy of Fabrizia Lanza, owner of Anna Tasca Lanza Cooking School in Sicily.
(~ 7 half pint jars):
3 pounds oranges, preferably organic
4 1/2 cups sugar, divided in two
Remove the stem end and any bruises from the oranges, then quarter them. Remove as many seeds as possible, then set them aside, covered. Pass the fruit, including the peel, through a meat grinder on the coarsest setting, or shred the fruit in batches in a food processor.
Transfer the orange pulp to a large bowl and stir in 2 1/4 cups sugar. Let the mixture stand at room temperature for about 10 hours, or overnight.
Transfer the sugared pulp to a large saucepan and stir in the remaining 2 1/4 cups sugar. Wrap the reserved seeds in a square of cheesecloth, tie securely, and add to the saucepan. Bring to the boil, then immediately reduce the heat to low and cook, stirring often so the mixture does not stick to the bottom of the pan, until thickened, 30-40 minutes.
To test the marmalade, drop a spoonful on a plate and cool for one minute. Tilt the plate: the marmalade should remain in a soft mound. If the marmalade runs, continue cooking, testing often, until done.
Spoon the hot marmalade into hot trellised half-pint jars. Seal tightly and turn the jars upside-down to cool. Store in a cool, dark place.
*** Recipe and photo credit to Fabrizia Lanza ****
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