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Glyko Kitromilo

10 Seville oranges, washed.

Juice of 2 lemons

2 kg sugar

1 glass of water

Vanilla essence or vanilla sugar (Optional)

 

You will also need a piece of cotton thread and a needle to thread the oranges

 

Grate the Seville oranges with a fine grater or a lemon zester, whatever is easier for you.  If you use the zester, be careful not to go too deep.  If you leave too much of the zest on, they will be bitter so you have to experiment.

Mark the skin of the oranges into three or four pieces (depending on the size of the oranges) and cut through the peel without going all the way through the orange.  Remove the peel by starting at the top of the orange and working downwards. Once you have done this for all the oranges proceed to remove the outer pith (the stringy bits) from the inside of the orange skin.  You should end up with a smooth outer and inner skin.

Wrap the orange pieces into a tight shell and thread onto the cotton, making sure each piece is tightly wrapped and all the pieces are threaded next to each other so that they cannot open once the thread is tied together.  The threads should have at least 15 – 20 pieces threaded onto each one and

Once all the pieces have been tied and threaded.  Place in a large saucepan and cover with water.  Put on the heat to boil.  Once the water has boiled, remove the saucepan from the heat and replace hot water with cold water and leave to soak.

Leave the peel to soak for four days, changing the water every day.  Use cold water, do not boil again; just soak in cold water for 4 days changing water everyday.

After the 4th day, wash the peel again, place in a saucepan with water and bring to boil.  Pour out the hot water and replace cold water to cover.  Bring the pan to the boil again and simmer till the peel is well cooked.  It should not be too soft but soft enough to the touch, this comes with trial and error.  It is best to overcook it than undercook it as you can still eat it if it is too soft but not if it is not cooked enough.  The secret is in getting the texture right.

Once the peel is cooked, drain and then sprinkle with a little water.  Wash the saucepan and then remove the cotton thread from the pieces and put the peel back into the saucepan.

Pour the sugar, the water and the lemon juice over the orange pieces.  Leave to soak overnight until the sugar is dissolved.

Put on the heat and bring to boiling point, simmer for a few minutes.  Remove from the heat and leave to soak overnight.

Next day, put back onto the heat and bring to boil, simmer till the syrup is ready.  If there is any residue on top while boiling remove with a slotted spoon. (You can test the syrup by picking up some syrup with a spoon, cooling it a little in the spoon and then drip it off the spoon.  If the syrup drips slowly off the spoon it is ready, if it flows off quickly then it is not).

Once the syrup is ready, remove from the heat and add vanilla if desired. Allow to cool. 

Once the glyko has cooled; bottle in sterilized pots.  First place the orange pieces in the pot then add the syrup to cover.

Store the glyko in the fridge, if you want it to last longer.  It will probably be OK stored outside the fridge but if the syrup was not thick enough it may go mouldy.

 

Potting and Covering:

            Jars for preserves should be cleaned and warmed in the oven before being used to lessen the risk of cracking (I normally put them in the dishwasher and do a normal wash for glasses or you can just scald them with boiling water)

            Cover jams, jellies and glyko with a disc of waxed paper, waxed side down, making sure that it lies flat and is covering the whole surface (if you do not have any, use greaseproof or thick cellophane).  Either immediately or when the jam is quite cold, cover the jar with a cellophane round and secure with an elastic band or screw on lid.


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