Geleia de Laranja - Chef Ana Lemgruber (2019)

In my opinion, one of the most interesting and flavorful jams we can make! If you enjoyed the video, please like, share, subscribe to the channel, and click the bell to receive notifications of new videos. RECOMMENDED VIDEOS: Apple Cider Vinegar (Compact) -    • Vinagre de Maçã (Compacto) - Chef Ana Lemg...   How to Sterilize and Vacuum Seal Glass Jars - New Tips (Compact) -    • Como Esterilizar e dar Vácuo em Potes de V...   Strawberry Jam –    • Geleia de Morango - Chef Ana Lemgruber (2018)   Jaboticaba Jam –    • Geleia de Jaboticaba - Chef Ana Lemgruber ...   Check out other related videos in the "Orange" and "Jams" playlists. IMPORTANT: Sterilize the jars (while they are still wet, after being cleaned) in 30-second intervals until they are completely dry. If a cloth is used to prevent the jars from wobbling, it must be damp to avoid potential combustion. Although equipment varies greatly in power, 5 200ml jars are usually sterilized in about 3 minutes in my microwave (in up to 6 intervals of 30 seconds each). You can also avoid using a cloth by placing the jars inside the dish lid (inverted). When you can, check out the video "How to Sterilize and Vacuum Glass Jars - New Tips" in the "Tips" playlist. INGREDIENTS: Yield: 1 kg Valencia oranges (pulp) – 4 units Valencia oranges (peel, very thinly sliced) – 2 units Valencia oranges (juice) – 500 ml Apple cider vinegar – 50 ml Granulated sugar – 400 gr Freeze-dried pectin – 20 gr (or 80 ml of homemade liquid pectin - I have some recipes in the "Pectin" playlist) Granulated sugar – 20 gr (to mix with the freeze-dried pectin) Whenever possible, use organic ingredients – the planet and your health will thank you!!! #ChefAnaLemgruber #recipes #culinary