Difficulty Low – Preparation 20 minutes – Cooking 60 minutes
2 kg of thin-skinned oranges | 500 gr of sugar | The juice of one lemon
1. Wash the oranges, prick them with the prongs of a fork and soak them for 24 hours in a container with water.
2 .Peel the oranges by removing the white skin. Cut the oranges into slices and remove the seeds.
3. Before continuing with the preparation, we must sterilize the glass jars. To sterilize the jars in the oven it is necessary to bring the oven to a temperature of 100 °, put the clean jars in a pan and bake them for 5 minutes. Turn off the oven and leave the jars to cool in the closed oven, also adding the lids.
4. Put the slices of oranges in a saucepan adding the sugar (500 gr of sugar per 1 kg of oranges) and the juice of one lemon. Bring to a boil over moderate heat, cook slowly without adding water, stirring often for about an hour until a soft and filamentous mixture is obtained. You can use an immersion blender (minipimer, like this) to make the mixture homogeneous.
5. Pour the still hot jam into the glass jars, close them tightly and turn them upside down until they are cold. Before opening them, check that the vacuum has formed.
