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Edith

Edith Sgarcia

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Recipe of Orange marmalade with Tejocote
Recipe

Orange marmalade with Tejocote

1h
1h 30 mins
Half
36
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This recipe is ideal for winter, for your breakfasts, dinners usually yield a lot and is economical, I recommend it for winter days when there are many parties is ideal to accompany with some cheese, bread I hope you like it.
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Ingredients

15 portions
  • 5 kilos orange
  • 250 grams Mexican hawthorn
  • 1 kilo sugar
  • 1 raja cinnamon
  • 1 sheath liquid vanilla
  • 5 oranges, zest
  • 1 glass Water

Preparation

Wash the oranges and the tejocotes.
Boil the tejocotes with the water, once they are soft, crush them until a pulp is left and with a strainer remove the seeds and reserve the pulp.
Peeling the oranges and removing the pure pulp, without the white, should remain as supreme.
Remove the peel of 5 oranges, taking care that the white does not go and cut them into strips.
To put in a pot to the fire the supreme ones of oranges with the strips of the orange and with the cinnamon and the kilo of sugar.
Once it is well cooked and have released the flavors and aromas, add the pulp of the tejocote and stir it will make the pectin act and more consistency of jam, add the vanilla pod and continue on the fire until it releases its aromas.
Allow to cool and pack.

PRESENTATION

You can serve it with bread and cream cheese or as a cake filling.

TIPS

You can substitute cinnamon and vanilla for star anise or a clove for an exotic touch. Everything that is not used as the leftovers of the orange I put in compost.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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