Orange jam
The period of our well-ripe oranges has arrived
I started to prepare the jam that you can enjoy at breakfast .Here is the recipe:
\u00a0First I tell you a little trick, to have the whole year available, the orange peels, for your cakes.
\u00a0Remove the peel to all oranges, without removing the white part, on 4 kg of oranges, put to boil in the water the peel of 10 oranges, the remaining peel put it in a bag and keep them in the freezer, when you make a cake take it a bit and chopped in the still frozen robot, so you will always have the natural orange flavor available.
\u00a0For the jam remove the white part, the seeds and cut the oranges into small pieces, it is very important to put them to cook in a WIDE AND LOW pan to promote evaporation, add 300 g of sugar to every kg of oranges, and the skins you have boiled in water for 5 minutes, cut into strips.
\u00a0Cook over high heat, turning with a wooden spoon until the jam thickens, now lower the heat and fill the glass cans (well cleaned and dry) immediately close them.
\u00a0\u00a0When the cans will be cold inside the void will be formed, so you can keep many months in a cool place.
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