Orange marmalade with all the peel, strictly Sicilian, therefore organic. I could talk for hours about Sicily and its fruits, like lemons and oranges, the scent of flowers at this time of year, walking through an orange grove, for example. I know a little about it: the memories of my childhood, in my hometown, are very much tied to the land and its fruits. I always saw my grandfather and father working it. Sure, living in the city certainly has its advantages, but how can you compare it to nature? When I happen to have home-grown citrus fruits, without any preservatives or treatment, I instinctively don’t throw away the peels: it seems like a waste to throw away a treasure. For this reason, my marmalade is made with all the peels, possibly whole, rustic. Unfortunately, these are also the last oranges, the local ones, but we also know that they are available all year round in the market because they come from other parts of the world.

Difficulty: Very Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 3Pieces
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter

810.00 Kcal

calories per serving

Info Close

Energy 810.00 (Kcal)
Carbohydrates 213.33 (g) of which sugars 205.33 (g)
Proteins 3.13 (g)
Fat 0.40 (g) of which saturated 0.05 (g)of which unsaturated 0.16 (g)
Fibers 8.00 (g)
Sodium 1.67 (mg)

Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to make orange marmalade

2.2 lbs oranges
2.5 cups sugar

Tools to make orange marmalade

Pan
3 Jars
Wooden Spoon
Canning Funnel
Ladle

Steps to make the marmalade

Needless to say, wash the oranges well, even if they are organic. Remove the piece where the stem is attached, divide the orange in half and slice it with all the peel. Repeat the same with all the others. Remove any seeds you find as you cut the oranges.
Weigh the sugar and cover the sliced oranges in the pot. Mix well and cook for about an hour.
In the meantime, sterilize the jars. I chose to put them in the oven at 320°F static, including the lids, for 25 minutes; otherwise, you can use other methods you prefer.
Always check the density by sliding a small amount of marmalade from one side to the other on a saucer to check its doneness.