Sweetness of orange peel

For years I ate my jams and marmalades although they are absolutely exceptional.

At one point, I found that I like, and then I began to eat in the morning with one or two slices of bread toasted and a large cup of tea, coffee or milk.

One of our favorite jams is the orange peel as much but we like strawberry and apricot jam. A pleasant surprise I was trying melon jam with brandy  and tomato jam with cinnamon , both being located already on our favorites list.

Ingredients 2 jars 300gr each

750 g orange juice red / yellow bio

750 gr zahar

March 1 down

1 baton vanilie

1 lemon (juice only)

Wash oranges then delete them and cut them in half. Squeeze the juice and peel and then cut them into pieces with a knife remove the white is very bitter. Cut peel into thin stripes appropriate,

Mix orange juice with sugar and put the pan on low heat. After the sugar has melted completely, add a large number complete with peel cut into 4 pieces (oranges are low in pectin, which is why it always add the apple sweetness to bind properly) and a stick of vanilla split lengthwise .

Meanwhile, put orange peels in a craticoara, cover them with cold water and put them on fire.

Number 3 minutes when the water begins to boil, then throw the water boiled and strained orange peels. They move quickly through a jet of warm water and put them back into the saucepan. Cover them with water again, this time warm, and cook them for 3-4 minutes. Drain them, they go through a warm tap water and delete them well with a clean kitchen towel and add to the sweetness,

Increase the flame a little stove, add juice of one lemon and honey let it simmer for about 1.30. We care that all this time to remove the foam formed on the surface and to mix so as not to catch the bottom of the pan.

Put a small plate in the refrigerator and spoon a little after 1.30 we jam and dropping with the cold plate. If drops do not lose contact with the plate form, then jam is ready.

Out chunks of apple, which are longer than with a delicious cooked rice or semolina, yogurt or even simple

Let the jam cool about 15-20 minutes then put it into sterilized jars, close them and store them in the pantry.