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Orange Marmalade

Orange jam

Product included in the national list of traditional agri-food products (PAT)

PAT type: Vegetable products in their natural state or processed

Production area: Whole Sicilian territory

Technical data sheet of the traditional agri-food product (PAT)

 

Area of ​​production: All of Sicily.

Brief description of the product: Orange-based jam.

Description of the processing and maturing methods: Wash the oranges (including one or two bitter), pierce here and there with a pin and put them to macerate in water for twenty-four hours. Drain and blanch them for about fifteen minutes in boiling water, then put them back to soak in fresh water for another day and night. Drain them, cut them in quarters, remove the seeds and remove the pulp without throwing the skins. Pass the pulp through a horsehair sieve, mix it with the peel cut into ribbons and pass the mixture.

Add an equal quantity of sugar and place in a saucepan on the stove, stirring for a few minutes, taking care not to make the jam too tight because it would be too hard.

Pour it, still warm, into clean and dry jars and seal tightly.

Specific materials and equipment used for preparation and conditioning:  No special equipment.

Description of the processing, storage and maturing rooms: Domestic rooms or laboratories. Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years:

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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