Seville Orange Jam

Seville oranges, bouasfeer, and naranj all refer to the same fruit. Here are the detailed steps for making two kinds of jam from it: Seville orange pieces and candied Seville orange zest balls.

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8 servingsBack to recipePreserves and pickles

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Seville Orange Piece Jam

1 kilo Seville oranges, or bouasfeer (net weight, after zesting, juicing, and cutting)Note: Grate them with a cheese grater, exactly the same way you would zest a lemon when adding it to cake.1 kilo sugar1 liter, or 4 cups water2 cups Seville orange juice

Seville Orange Zest Jam or Balls

1 cup Seville orange zest, or bouasfeer zest1/2 cup Seville orange juice1/2 cup water1 cup sugar

Decorating the balls

1 bar chocolate1 cup or more shredded coconutNuts - optional

Seville Orange Piece Jam

Wash the Seville oranges and dry them...Grate them using a cheese grater.Score each orange lengthwise with five or six cuts, leaving the pieces attached. Set aside, then squeeze out the pulp, strain the juice, and reserve it.

Note

You can simply boil the jam for a short time and leave some syrup in it, then fill sterilized jars without the need to dip it in sugar.You can also follow the same steps above and then leave it plain without dipping it in sugar.

Seville Orange Zest Jam

Squeeze the Seville orange zest well to remove as much of its bitterness as possible. To remove the bitterness completely, you can wash and squeeze the zest several times until all bitterness is gone.

Step 1

Place the orange pieces in a bowl and cover with cold water. Squeeze them lightly by hand and change the water every two hours for two days until the bitterness is gone.

Cooking notes

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