Sicilian Jelly of Citrus

The recipe I tested as part of the Tasting Team for Sale & Pepe magazine, November 2008 issue

Preparation steps

Wash and grate the peel of one orange. pour over 100 ml of hot water and let it stand for 12 hours.
Squeeze the juice from all the citrus, mix it with the prepared orange water, and strain everything. You should get 600 ml of liquid (so the amount of fruit in the recipe is approximate, it is important to get this amount of liquid!).
Pour the thickener and sugar into the pan, slowly add the prepared liquid. Wait for it to boil, stirring constantly. When it thickens, stir in the vanilla sugar, then remove from the heat.
Wait for the mixture to cool, then add chopped pistachios, candied fruit and diced chocolate. Transfer the mixture to a mold coated with melted butter. Put it in the fridge for at least one night, then turn it over on a plate.

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Rosa Cooking