A new recipe inspired by the new collection of Dolce & Gabbana.

marmellata arance rosmarino

Recipe. FOR 1/2 JARS

500 g (17.5 oz) organic oranges + 1 lemon + 80 g (3 oz) orange peels + 2 sprigs of rosemary + 150ml (5 fl oz) water.

Peel the oranges keeping aside about 80g (3 oz) of their peel (cut into cubes), carefully removing the white peel that is very bitter. Peel the lemon. Clean up the oranges removing all the white peel and seeds; then do the same thing with the lemon. In a thick-bottomed saucepan, put the oranges, lemon, and sugar. Add the rosemary needles (some whole, others chopped) and 150ml (5 fl oz) water. Bring to a boil and cook over low heat for about an hour. Stir continuously and mash the fruit with a wooden spoon to make a smooth puree. Meanwhile, dip the orange peel in a saucepan of cold water and boil, then drain the water and repeat this step two more times. Then add the orange peel to the mixture and mix well for 15 minutes. The jam is ready when it reaches the consistency of honey. Try dropping a bit on a small plate and then tilt the plate: the jam should flow smoothly and should not run off. Pour into glass jars while still hot.

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