Marmalade - Confiture d'Oranges Amères
recipe for Marmalade comes from Rosa Jackson
who as just part of her busy life runs cooking courses
in the south of France - www.petitsfarcis.com
grew up in a Canadian prairie city known for its giant
mall. When her family moved to Paris for two years while
she was growing up, she discovered patisseries and never
looked back. Her early efforts at making croissants
and eclairs were total flops but that didn't stop her.
At 26 she left her job as a food writer at a daily Canadian
newspaper and moved to Paris. After ten years in Paris,
where she wrote about restaurants for a number of guidebooks
and magazines and founded the company Edible Paris,
she now spends most of her time in Nice where she teaches
Provençal cooking in her home. She spends a few
days every month in Paris keeping up with restaurants,
conducting food tours, and sampling the finest patisseries
and chocolates. With a charming French husband and food-loving
young son, she considers her life just about perfect.
to 13 Seville oranges (bitter oranges)
1 sweet orange
2.5 to 3 litres water, enough to cover the fruit
2 1/2 to 4 kg of sugar, depending on the size of your
to make Marmalade
the oranges and lemons in half lengthwise, then into
thin horizontal slices, removing the pips as you slice
and placing them in a bowl.
the orange and lemon slices in the biggest bowl you
can find (or two bowls) and cover them with water
(I use filtered water). Cover with a plate and set
aside in a cool place overnight. Cover the pips with
water and set aside, covered, in the refrigerator.
next day, pour the fruit and its water (but not the
pip water) into a large saucepan or copper jam basin.
Bring to a boil and let the mixture bubble at a steady
boil for 40 minutes, stirring occasionally. Let this
mixture cool, then weigh it and return it to a cool
place to rest overnight. You will need the same weight
in sugar, so now is the time to buy it!
next day, place the fruit with its water, the strained
pip water and an equal weight of sugar in a large
saucepan or jam basin. Bring to a boil, then let it
boil steadily for about 1 to 1 1/2 hours, stirring
occasionally, until the syrup thickens slightly. To
test the marmalade, pour a little onto a small plate
that you have chilled in the freezer, then wait a
minute. Tilt the plate and if the syrup wrinkles,
it's time to transfer the marmalade to jars.
you will have sterilized your jars. I wash mine well
in soapy water, rinse them and place in an 180°C
oven to dry for at least 20 minutes. It's not the
most orthodox method, but it's easy and has never
failed me yet.
the jars nearly to the top and close the lids as soon
as you can. The marmalade could keep for years or
perhaps days, depending on how many marmalade lovers
about 12 jars
with permission of Orce