30-Minute Orange Marmalade

1. 1 Oranges≈ $3.80 per kg 300 g
2. 2 Sugarconfezione 1 kg ≈ $1.60 110 g
3. 3 Lemon≈ $4.70 per kg 10 g

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

1. Remove the zest from one orange¹ in a thin strip, cut it into matchsticks, and blanch for 2 minutes in boiling water, then drain.

2. Peel all the oranges¹ and remove the white membranes, cut the flesh into pieces, and remove the seeds. You need about 250 g flesh.

3. Put the flesh, zest, 110 g sugar², and 10 g lemon³ juice in a heavy-bottomed saucepan.

4. Bring to a boil and cook over medium heat for 25 minutes, stirring. The marmalade is ready when a drop on a cold saucer does not spread.

5. Transfer the hot marmalade to a clean 0.25 l jar, let cool, and cover with a lid.

6. Store in the refrigerator for up to 14 days.