To create a delicious Navel orange marmalade to enjoy any time of the day, it really only takes a few simple steps and simple ingredients. Be sure to always use fresh, unprocessed oranges so you get healthy, wholesome preserves!

INGREDIENTS

– 2kg Navel Oranges; – 400g sugar.

PREPARATION

First you must cut the peel of the orange, taking care to remove the white part as well, which would otherwise impart a bitter taste to the marmalade. Next, you must proceed to divide the pulp of the oranges into small cubes until you get the amount of 1 kg, to which sugar should be added. Move the orange and sugar cubes to the stove on medium heat and stir occasionally until you see the sugar melt and the pulp dissolve. After about 45 minutes, the orange marmalade will have reached a temperature of 108° and you can then turn off the flame. Use a kitchen thermometer if you have one, or proceed with the so-called “saucer test.” Place a tiny bit of the jam while still hot on a saucer and wait a couple of minutes: if you turn it upside down and the jam does not slide off, you can start transferring it to the jars (previously sterilized along with the caps)! To create the vacuum, turn the jars upside down while the jam inside is still hot and let them cool, later checking the success of the operation by pressing on the center of the cap.

CONSERVATION

Store your Navel orange marmalade in a cool, dry place and, before consuming it, always make sure that the vacuum is properly vacuum-packed. After opening the jar, store it in the refrigerator and consume the marmalade within three weeks.

USE

Enjoy homemade Navel orange marmalade with bread or rusks, but also try it as an accompaniment to cheese, or to fill your desserts!
(click here to purchase them)