Strained Gluteus Medius

bitter orange marmalade

In this period are available bitter orange, and so I tried to jam in the production of this very particular taste. The procedure is as simple as that of any jam, but not too complicated to discourage anyone who wants to try.

First get yourself 1 kg of bitter orange (not more, because if you put forward are absolutely inedible!). I recommend that biological effect: Use the orange peel and it also is not exactly the case of a jam pack containing chemical treatments.

Then you need 2 kg of sugar (For me it is sufficient, but if you're accustomed to sweet jams, better add another half a kilo) and 2.5 liters of water scarce.
Wash and dry the oranges, cut them in half and squeeze. As you can see, this type of oranges contains very little meat and lots of seeds, so the only way to separate the seeds from the profit squeeze is good oranges. Put the juice into a plastic container and remove, using a spoon, the filaments white interior, and put them together with seeds in a second container.

Once finished, wrap the seeds and filaments white gauze, linking well, in order to obtain a sort of bundle.

Now the skins are: all you can slice them into strips or cubes, or slice a part of it and the rest of the blend (I do so).

Add the skins and blend those with the juice, and then also add in the bundle with the seeds and white skins. Then add 1 liter and a half of water and leave it all to rest, covered, for 24 hours.

After 24 hours, throw everything (including bundle) in the pot that used for jams and add the remaining water, which is still a liter. Do go on medium heat, making the whole thing and sobbolire stirring occasionally, for about an hour.

The peel should be taken that have affected, you can try crushing on the pan with a spoon.

Remove now bundle with seeds and cuticle and squeeze well to release all the juice. I use a potato masher for convenience: insert the bundle and crushed it, thus avoiding sunburn also. Throw out the contents of the bundle in the damp and rinsed a second gauze, which should then washed and reused.

Without turning off the heat, add sugar to the bowl, stirring well to prevent attacks. Turn up the heat and let boil for about 40 minutes.

should now be ready, but to be sure you can use the usual method of jam on the saucer cool: If you curdles, then it is ready.

jars in jars which have previously sterilized.

As the dose I gave you, you will get about 10-12 jars of jam. The result is also aesthetically pleasing: a jam is transparent and glossy, with the pieces of skin floating in it.

This jam, which is one of the emblems of England, has a very particular taste, which some might not like. Who does not want to risk ending up with a jam flavor too strong, can do half and half sour oranges oranges normal. Obviously the result will not be the same, but still get a good jam.