Tarallucci cookies glazed with lemon
preserves from Italy - Sicilia
Lemon and Orange Jam
Lemon and Orange Jam
ready in
1 minute
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A mixture of citrus fruits
preparation
step 1
Dose for 2 jars of 400 g. 3 large non-ripe lemons with thin slit, 1 medium-sized orange with thin slit
step 2
Sugar, as much as the weight of water lemons, half their weight
step 3
3-day Phase: Wash the lemons well with a fork in multiple points
step 4
Put them in a container and cover them with water and put them in the fridge for 3 days by changing the water 3 times a day
step 5
Day 4: Sterilization: Place pots and covers in one pot and cover them with water for 20 minutes after the first boil
step 6
The orange: take the orange, remove the peel, cut it in small pieces
step 7
Bake it from the first boil for 15 minutes and squeeze the orange into thin slices and deprive it of seeds to lay it apart with the dandruff
step 8
Lemons: drain the lemons, remove the extreme parts
step 9
Cut them into thin slices and then squash them off and weigh them
step 10
Water and Sugar from the weight of cut lemons weigh the same weight sugar and put it aside
step 11
While the water must be half of their weight put it straight into a large pot
step 12
Cooking: Put in pots with water to put the lemons bake them on a moderate flame for 10 minutes
step 13
Add the zest and orange to continue cooking for another 10 minutes
step 14
Combine the sugar to mix continuously with a wooden spoon
step 15
Bake until you get tired to check with a spoon that falls slowly
step 16
Storage: still hot, pour into glass jars
step 17
Close them, turn them over and cover them with a cloth so leave them for 10 minutes
step 18
After 10 minutes, turn them over and let them cool when cold, store them in a cool, dry place
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