Ingredients

Orange confiture
oranges (unpeeled)
1.30 kg
2.86 lb
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
lemon juice
0.75 tbsp
10 g
0.35 oz
0.33 fl oz

Method

Cooking

  1. First, let's work with the zest. Remove the very thin top layer of the peel from the oranges (you better do this with a knife for peeling vegetables), and cut it into thin strips. Place the chopped peel in a saucepan, and fill it with water; bring to a boil, but don’t boil. Drain the water through a colander, and refill it with cold water. Bring it to a boil again, and follow the steps described above. Repeat the points for 7 times until the water becomes colorless. The description sounds pretty dull, but it is done very quickly.
  2. Let's deal with the orange pulp. Cut off the white rind, and cut the orange pulp into segments. Squeeze the juice from the remaining “frame”. Chop the orange pulp. Don't forget to remove all the bones.
  3. Combine the pulp, the juice, the orange peel and sugar. Let the mix simmer on a low heat for about 40 minutes until the liquid boils away. It should remain about 10% of the original volume. Add the lemon juice, and the jam is ready!

This aromatic confiture with a pronounced citrus taste will come in handy with pancakes or cheesecakes, or just a bite with tea. You can use this confiture in a marshmallow sandwiches together with the blackcurrant marshmallow.

Bon Appetit!