Orange marmalade is produced with more than 110% fruit per 100 g of finished product, does not contain pectin and sugars are minimal. The varieties used are: Brazilian, Tarocco, Valencia, Navel and an ancient variety, the “Moro”.
The vacuum production method involves low temperatures and very short cooking times, leaving the aroma, scent and taste of oranges unaltered. In the production process the oranges are peeled, only the noble part of the fruit itself is used, the peels are also added after leaving them in cold water for a couple of days; in order to give more scent and at the same time flavor.
The fruit is usually processed until the first ten days of March to prevent the fruit from losing part of its juice. The only drawback of this jam is that with time and heat it undergoes photooxidation; a natural process due to heat and light; leading to a loss of color but the taste remaining unchanged.
Precisely for this reason, the product must be stored in a cool, dry place and, after opening, stored in the refrigerator, consuming it within a few days. Some studies have highlighted a link between the consumption of oranges and the reduction of developing certain types of tumors; it is even probable that certain types of tumors are inhibited by the consumption of citrus fruits.
This is thanks to the significant amount of polyphenols and terpenes that oranges or citrus fruits in general contain. This jam goes well with aged cheeses.
INGREDIENTS:
blood oranges (pulp and juice 110%), sucrose.