Jam of oranges zest

3 large orange

350 g sugar

70 ml 50 - Juice of 1 lime (1/2 large lemon)

70 ml 50 - orange liqueur (SOINTREAU)

Wash thoroughly oranges (if treated, wash with baking soda and pour over boiling water several times, after each time dropping into cold water

With the help of needles, toothpicks to make the entire surface of the oranges are very frequent small punctures (not reaching the orange pulp

Put oranges in a deep bowl and cover with cold water.

Changing 3- 4 times a day water soak oranges for 3 days.

A very sharp knife to remove the skin from the oranges, trying to cut only without zest " white" layer.

Cut the skin into pieces 5 - 7 cm and then with a sharp knife to cut very thin strips (julienne

Remove from the oranges " white layer" and the skin cut into circles approximately 1 cm thick

Cut each circle in the 4 to 6 parts

Put zest in a bowl, add the lime juice, oranges and fill all the sugar and leave for 12 (can be more) hours

Put the oranges on fire and as soon as the boil, reduce the heat to a minimum (at boiling should not appear foam) and cook for 30 to 40 minutes

Remove from heat, cool is not closing, and leave until the next day.

Repeat the process 2 more times

Add (optional) in the jam liquor, mix gently and place in a clean jar.

Thinking aloud.

Recipe team. Therefore, the most important thing - to remember the proportions of sugar.

I have 3 peeled orange (no white skin) weighed 487 g

Proportion, almost all recipes orange jam, I met the same.

500 g of peeled oranges - 300 g sugar

I added 50 more g t. To. Lime was very large.

Jam went extremely fragrant.

Valencia oranges are grown in a special kind of slightly bitter and they make a gorgeous jams.

Unfortunately, we have only conventional oranges are grown, so that would be easy to give " bitterness" jams and I put zest.

True bitterness almost turned, and if they succeed, then Ellen barely noticeable. But peel in marmalade get much tastier themselves oranges.

If someone prefers the traditional jam, the usual sweet, then peel it is not necessary to put and use some oranges in the same proportions relative to sugar.

Although the amount of sugar vse-taki depends on the sweetness of oranges.

And another important point. ORANGES MUST be juicy.

It is better to take those having sufficiently thin skin

During cooking, a large amount of juice. But do not cast it anywhere. When the jam has cooled, the juice thickens

I'm a big fan of the addition of alcohol in desserts pastries, etc., naturally added and jam liqueur. Tasty, but I think that without it, jam or nearly lost to the palate.