Marmellata di Arance
Orange Marmelade

submitted by Limoneto

Italian Cuisine
Desserts
Fruits

Preparation Time: Cooking time approx 1 and a half hour

Recipe Credit: on the breakfast table at Limoneto

Ingredients :

Chef Bio :

This marmelade is home-made at the time of orange harvest, from November to April and then served at breakfast at Limoneto during the season

Description :

Orange marmelade is  typically  Sicilian, though appreciated in many other parts of the world too. In Sicily it is used on fresh bread, on a thin layer of butter, or as a dessert mixed with ricotta cheese after dinner.

Instructions :

Preparation :

With a fork prickle the oranges on every side and put them in a bowl with fresh water. Leave the oranges in the water for three days, changing  the water completely every day. After that, drain the oranges and cut them with all their skin in very tiny pieces. Mix with the sugar  in a large pot and leave it rest for the night. The next morning put the pot on the fire and let it cook at medium fire, stirring often to avoid it sticks or burns. Add the juice of one lemon, this will help giving body to the marmelade.  Keep on the fire till it starts getting a certain consistency and a beautiful golden color. The cooking will take about one hour, one hour and a half.Turn the fire out when the marmelade is still a bit soft, because in the cooling process it will get more consistent. Pour the marmelade in glass containers previously sterilized and still hot  and seal. Enjoy your marmelade on Sicilian cookies at tea time or at breakfast !