Sweetness of Snails from Orange Peels

Name: Sweetness of Snails from Orange Peels
Ingredients: 1 kg of oranges (we only use the peel) 500 ml of water 500 g of sugar 50 ml of lemon juice

Pickles - Sweetness of Snails from Orange Peels by Florina C. - Recipia

The orange peel, with its intense aroma and slightly bitter taste, can be transformed into a special delicacy, orange peel jam. Start by peeling the orange with a knife, cutting it into 7-8 slices. These slices should then be placed in a bowl of cold water, ensuring that the water completely covers the peel. It is essential to leave them in water for 48 hours, changing the water every day to eliminate the unwanted bitterness. The third day is the ideal time to prepare the jam, as if you leave them in water too long, the peel will become too soft and will lose its desired texture. After removing the peel from the water, use a knife to remove the white part of the peel, leaving a thickness of about 1/2 cm. Then, cut the slices into strips 1 cm wide, leaving the full length intact. From 1 kg of oranges, you will obtain about 200-250 grams of cleaned and shaped peels, ready to be turned into jam. Each strip of peel should be twisted from one end to the other, forming small snails. To maintain their shape, use a needle and a white thread, passing the thread through each snail and securing the outer end. Then, arrange the snails in short strings and tie the ends of the thread to keep them tightly secured. In a pot, add 1/2 kg of sugar and 1/2 liter of water, then place it on medium heat. Stir constantly until the sugar completely dissolves. After the sugar has dissolved, add 50 ml of lemon juice (or 50-100 g of glucose, depending on your preferences) and immediately after that, add the strings of snails. Being harder, the peels will require a longer boiling time in the syrup. When the snails float to the bottom of the pot and, when lifting the spoon, three drops of syrup cling together, the jam is almost ready. Another sign that the jam is perfectly set is the formation of foam on the entire surface of the syrup. Once you reach this stage, remove the pot from the heat and skim the foam from the surface with a spoon. Cover the pot with a towel dampened in cold water and well wrung out to help cool the jam. After the jam has cooled, remove the threads with a knife and a fork. Place the jam in sterilized jars, ensuring that the snails maintain their shape and do not come apart. Enjoy this delicious jam on toast, combined with cheeses, or as a filling for various cakes, thus bringing a touch of citrus flavor to every dish.

Ingredients

1 kg of oranges (we only use the peel) 500 ml of water 500 g of sugar 50 ml of lemon juice

Sweetness of Snails from Orange Peels

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