Lavare molto bene le arance sotto acqua corrente passando la superficie con uno spazzolino morbido. Io ho usato arance Navel rigorosamente di Sicilia (o meglio Naveline di Sicilia) e rigorosamente non trattate, dolcissime e profumatissime.

Ricavare dalle arance una julienne di zeste (la parte arancione senza un eccesso di parte bianca troppo amara , si otterrà facilmente con l’aiuto dell’apposito attrezzo)

Con una forchetta bucherellare la superficie delle arance private della parte più esterna senza andare troppo in profondità e toccare la polpa

Nel frattempo mettere in un contenitore le zeste e conservarle in frigorifero

Porre le arance bucherellate in un contenitore e coprirle di acqua fresca e lasciare così per 2 o meglio 3 giorni cambiando l’acqua 2 volte al giorno. In questo modo sarà poi molto facile pelarle quasi “al vivo” velocemente.

Passato questo tempo privare le arance della parte bianca e, con l’aiuto di un coltellino eliminare la maggior parte delle membrane degli spicchi

If it remains ‘a little’ membrane will not disturb much the preparation of jam. Weigh the preparation so clean ‘obtained. Before you start cooking the jam treat zest stored in the refrigerator: throw them in the water already ‘to a boil, let it boil for a few minutes (2 or 3 minutes), drain and let cool. Repeat this process 3 times. The zest are soft and have lost most of the bitter taste.
Cut into large chunks of oranges clean the cloves and place in a container for cooking together with the juice dripping during the operation. I will in this case I got 2 kg of pulp. Add sugar cane in percentage of about 10% of the weight of the pulp, (I then added 200 grams of sugar). Start to cook, stirring carefully. After about 15 minutes add the zest of oranges. Continue to cook for another 45 minutes. To control the cooking make
“Famous” test of inclined plate: place that is‘ the tip of a teaspoon of jam on a cold saucer and tilt it slightly. The jam will not “slip” but just move.

Prepare the jars thoroughly clean and empty capsules with the “new.” I always pasteurized my preserves in this way: I put the well-washed glass jars in the oven at 150 degrees for 15-20 minutes, take them out with the help of forceps and fill them with the jam is still hot.

I leave to cool the jars upside down. The next day, however, I make them ‘still boil for at least 30 min (by soaking in cold water still covered by at least 4-5 cm of water). Trascorsoquesto time leave them immersed in water until they cool.
The result is’ this: