Citrus marmalades are one of my favorite marmalade, and I couldn’t wait to make some.
I really needed something bitter and yellow,
I love the taste of bitter marmalade together with cheese.
That is something that reminds my of my childhood in Sweden.
The yellow marmalade lights up the long dark days that are
coming with the winter.
Today I made a long trip to go trekking, usually we stay in
the neighborhood so we can make longer trekking, but sometimes it is interesting to see other mountains, other
fields, other views.
Even the well known Monte Baldo looked different from up there.
We went to San Giorgio in the middle of Monte Lessinia.
Wow, while we where up there Verona and the all of the Po valley was under a thick blanket of fog.
Even Colli Berici (Vi) and Colli Eugani (pd) where under
Instead we had sun (almost 16°C) and blue sky. Beautiful!
We will sure go back trying other trekking routes!
Tangerine and Pineapple Marmalade
1,300kg of seedless tangerine (ca 22 pieces) organic
800gr of Pineapple (cleaned)
1kg of sugar or
750gr of sugar and 1 1/2 cachet of Pectin 2:1*
Wash the tangerine and cut away the two ends, put them
in a blender (with the peel) and blend, add the pineapple in cubes and blend until smooth.
Put in a pot and cook for 30min. Let cool completely and then add sugar (and pectin) and let cook for another 10min.
Pour in clean jars, close lids and let cool up side down.
Conserves for 3 years in a cool, dark and dry place.
Perfect with dark wholegrain bread or with cheese like Gouda, Edamer or Maasdamer.
* 2:1 means 1kg of fruit and 500gr of sugar.
This is my entry for this week’s WHB hosted by
Lynne from Cafe Lynnylu
thank’s to Kalyn from Kalyn’s Kitchen and Haalo, Cook (almost) anything at least once
Who have given my the chance to organize the Italian version of WHB!