For those who don’t know this variety of orange, it is very small, around 5 cm in diameter. I find it a little bitter to consume as fruit (you have to love it), but in the form of jam, jelly or syrup it is very good. This recipe is traditional in my mother’s house because she has a foothold in her house.
For this recipe, wash 2 kg of oranges well, then cut them in half and remove the seeds (keep the peel). Bring to the boil with 1 kg of refined sugar (can be crystal too) and 1 liter of water. Cover and let it boil. When it boils, lower the heat and keep it covered, opening it from time to time to stir. If the water dries too much, add it little by little, as the ideal is to form a syrup. It’s ready in around 40 minutes.
The syrup should thicken and the oranges when cooked will become somewhat transparent. The best way to know if it’s done is to taste it. If the orange is soft, you can turn off the heat. Ideally, use a deep pan and keep it covered to cook faster and not evaporate the water as much. It’s a beautiful and fragrant sweet!
Have a good week, because mine is going to be an endless rush!!!
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