Bitter Orange Jam Recipe
Bitter Orange Jam
Flavors of Menton
Total time: more than 2 hours
Preparation time: 20 minutes
Macerating: 24 to 48 hours
Cooking time: 2 hours
Difficulty: Easy
Chef's Note
Recipe from Jean-Claude and Nicole Bineau of Maison Herbin, in Menton, the sunniest town on the Côte d'Azur. Many tropical species and citrus fruits, the symbol of the town, flourish here. In February, the Lemon Festival uses more than 100 tonnes of citrus fruits, decorating structures installed in the gardens and the floats in the closing procession of the festival (Jardin Biovès).
- 14 bitter Oranges
- 1.5 kg (3.3 lb.) granulated sugar
  1. Wash the bitter oranges well and slice thinly; remove the seeds and reserve them. Wrap the seeds in a piece of cheesecloth and add them to the jam while cooking to help it set.
  2. Macerate for 1 to 2 days, changing the water.
  3. Drain. Dissolve the granulated sugar in some water and simmer everything over low heat for a good 2 hours until the jam reaches the proper consistency.
  4. Skim the surface and pack into jars.
  5. Don't forget to label your jars with the date.
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