The French jellylike dessert prepared from the crushed pieces of the fruit or berries cooked in a sugar syrup is called confiture. It is possible to prepare it practically from any berries and fruit. The most widespread are strawberry, cherry, apricot and orange confiture.
One of the most favourite delicacies of the French is orange confiture. It is possible to give it for breakfast, during after-dinner tea or before going to bed. The confiture made from a citrus during the winter period is especially good, oranges contain a large amount of essential oils which are known for the sedative properties.
In this recipe of confiture not only pulp of orange, but also its peel is used.
It is required to you:
- oranges - 10 pieces;
- a lemon - 2 pieces;
- sugar - 1 kg;
- water - 1.5 l.
This confiture is cooked quite simply, however time of its preparation takes 3 days.
The first day
Wash oranges and lemons, then cut in half and squeeze out of them juice which needs to be poured out in the enameled pan or a pan of stainless steel. Shift seeds of fruit in a separate cup, cover with food wrap and send to the fridge.
Also largely cut a dried peel of oranges and lemons, miss via the meat grinder, lay out in a pan with juice, pour in it in water, and then mix and leave till next day.
The second day
Place seeds of a citrus in a gauze, and then lower in a pan with orange and lemon juice, put it on small fire and, constantly stirring slowly, bring to the boil. Keep in mind that it is necessary to stir slowly constantly a citrus that they didn't burn. After contents of a pan begin to boil, it is necessary to support it on slow fire within 45 minutes, then to switch off, cover and leave till next day.
The third day
In 3 hours prior to cooking add sugar to contents of a pan, mix, put a pan on small fire, bring to the boil and, stirring slowly, you cook within 45-50 minutes. Meanwhile sterilize banks, and then pour in them hot confiture, close banks, turn and wrap up. Tasty orange confiture is ready.