That I like to cook it’s not quite one news, right? Within the fantastic world of food there are so many segments to be covered and among them, the production of jelly is one that I feel a great sense of accomplishment in producing.
I wouldn’t know how to explain it very well, but I recently discovered that I like too much a lot to do preserves. The whole process of choosing which fruit, seasonality, the work itself.
And oddly enough, I also find the part with the glasses fun. Go figure. For those who don’t like it, you can seem It’s a thankless job, in these parts it’s pure fun.
The name of the jelly is very straightforward: orange with ginger. I used pear oranges that were at the peak of production (at least around here), that is, they were cool and a really good value. The natural acidity was not that great, which combined well with the spiciness of the ginger, which takes it to another level.
I would say I like it our friend Pierre Hermésugar should be used as seasoning. In other words, being a facilitator for the main ones to show all their value, therefore, I prefer jellies and preserves less sweet. I try to use what is necessary, not more.
Orange and Ginger Jam
Makes: 4 pots
- 3,66 kg orange (pear type; about 17 units)
- 890-1070 g crystal Sugar
- 95 g fresh ginger (grated)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .
1 cup: 250mL | 1 tablespoon: 15mL.
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If you intend to store the jelly, it is necessary to prepare the jars for preservation, see the note.
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Wash and sanitize the oranges very well.
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Remove the orange peel using a strip grater. Reserve.
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Cook the orange peel strips with enough water to cover. When the water boils, lower the heat and cook for 10 minutes. Remove the peel and discard water.
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Peel the orange, removing the white part.
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Cut into wedges, reserving the central white part and seeds.
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Weigh the cut oranges, including the juice released. In this quantity, I obtained 2.125kg. This value serves as a basis for knowing how much sugar will be added. In this case, half: 1,070kg.
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Place the white fibers and orange seeds inside a clean cotton cloth/bag and tie tightly.
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In a large, wide non-reactive metal pan (stainless steel), place the orange, peel, ginger and sugar* (add half now), stir well. Add the bag of fibers. Cook over medium heat until jelly-like, about 1h30-2h*. From time to time, stir the jelly, help crush the orange pieces and remove the bag and press it tightly over the jelly (it will be very hot), a viscous liquid will come out, that’s it. It’s pectin.
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Distribute into jars, wipe up any spills and follow the steps to sterilize the jelly in the hot water bath for 20 minutes.
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Remove from water and let cool.
- Sugar: the total amount of sugar used was 888g. I try to use a 2:1 ratio (2 parts fruit to 1 part sugar), however, I end up adjusting the amount. I prefer less sweet jellies, however, you have to bear in mind that the less sugar, the shelf life also decreases. And not all jams allow this.
- Tempo: the cooking time can and will vary, depending on how your oranges were, the type of pan used, the power of the stove. Use common sense to calculate this.
- Glass: Sterilize Glasses for Preserving
