Marmelada od mandarina (Tangerines marmalade)

Sastojci: 2 kg mandarina, 800 g šećera, 200 g kruški (ili dunja), 2 limuna, 1 L vode, 3 kasicice + ½ kasicice sode bikarbone + voda.

Priprema:

1. Operite mandarine. U ciniju sipati vodu i dodati sodu bikarbonu. Promesati da se otopi. Staviti mandarine. Poklopiti tanjirem. Ostaviti 30 minuta. Isprati pod tekucom vodom. Obrisati mandarine.

Ponoviti isto sa limunom, s tim sto u ciniju dodajte ½ kasicice sode bikarbone.

2. Oljuslite mandarine.

Složite što više korica jednu na drugu i nožem iseckajte na male trake. Izvadite kostice, ako ih ima. Raspolovite mandarine i uklonite belu opnu u sredini. Iseci na 2 ili 3 dela.

3. Stavite kostice u casu i prelijte vodom. Ostavite preko noci u frizideru.

4. Iseckane korice i pulpu mandarina stavite u serpu. Sipajte vodu.

Ako mandarina nema kostice, koristite kruske ili dunje (kruske i dunje sadrza pektin koji je potreban za zgusnjavanje marmelade).

5. Oljustiti koru limuna, ali bez belog dela.

6. U blenderu sameljite kruške i limunove.

7. Dodati u serpu sa mandarinama. Poklopiti.

8. Ostaviti da stoji 8 sati ili preko noci.

9. Sutradan kostice mandarina zaviti u gazu i dodati u serpu. Takodje sipati i vodu u kojoj su bile kostice.

10. Kuvati voce na srednje niskoj temperaturi (3) oko 1 sat.

11. Dodati secer, mesajuci kuvajte 45 minuta (zavisno koliko voce ima soka) dok sok ne ispari.

Pazite da ne zagori.

Pulpa ce biti dobro raspadnuta, ali još uvijek je malo vodenasta; kasnije ce se želirati. 

12. Zadnjih 20 do 30 minuta kuvanja, sterilisite tegle.

13. Vruću marmeladu sipati u vruće tegle.

Koristite muhinjsku rukavicu ili krpu da izvadite jednu po jednu iz rerne.

14. Zatvorite poklopcem. Okrenite tegle da stoje na poklopcu. Ostavite 30 minuta. Zatim okrenite kako inace stoje.

Ingredients: 2 kg of tangerines, 800 g of granulated sugar, 200 g of pears (or quince), 2 lemons, 1 L of water, 3 teaspoons + ½ teaspoon of baking soda + water.

Preparation:

1. Wash the tangerines. Pour water into the bowl and add baking soda. Stir to dissolve. Put in tangerines. Cover with a plate. Leave for 30 minutes. Rinse under running water. Wipe the tangerines.

Repeat the same with the lemon, adding ½ teaspoon of baking soda to the bowl.

2. Peel the tangerines.

Stack as many peels as possible on top of each other and cut them into small strips with a knife. Remove the bones, if any. Cut the tangerines in half and remove the white membrane in the middle. Cut into 2 or 3 parts.

3. Place the bones in a cup and pour water over them. Leave overnight in the refrigerator.

4. Put the chopped mandarin peel and pulp in a bowl. Pour water.

If the tangerine is stoneless, use pears or quinces (pears and quinces contain pectin, which is needed to thicken the marmalade).

5. Peel the lemon peel, but without the white part.

6. Grind pears and lemons in a blender.

7. Add to the pot with tangerines. Cover.

8. Let it stand for 8 hours or overnight.

9. The next day, wrap the mandarin pits in cheesecloth and add them to the pot. Also pour the water in which the bones were.

10. Cook the fruit at a medium-low temperature (3) for about 1 hour.

11. Add sugar, cook while stirring for 45 minutes (depending on how much juice the fruit has) until the juice evaporates.

Be careful not to burn.

The pulp will be well decomposed, but still a little watery; later it will gel.

12. During the last 20 to 30 minutes of cooking, sterilize the jars.

13. Pour hot marmalade into hot jars.

Use a mitt or dish towel to remove one at a time from the oven.

14. Close with a lid. Turn the jars so they are on the lids. Leave for 30 minutes. Then turn them the way they are otherwise.