Preserves and pickles
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.
Ingredients
Start here, then move straight into the method.
- 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 sugar
- 1 liter, or 4 cups water
- 2 cups Seville orange juice
- Seville Orange Zest Jam or Balls
- 1 cup Seville orange zest, or bouasfeer zest
- 1/2 cup Seville orange juice
- 1/2 cup water
- 1 cup sugar
- Decorating the balls
- 1 bar chocolate
- 1 cup or more shredded coconut
- Nuts - 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.
Method
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- 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.
- When the oranges are well sweetened, squeeze them very well by hand, then add the liter of water, sugar, and orange juice. Boil until they become well thickened and the syrup is reduced.
- Let them cool completely, then take each piece and dip it in sugar and spread them on a clean cloth in a tray.
- The next day, repeat the sugar-dipping process and spread them on a fresh cloth on the tray.
- Repeat the process a third time on the third day, then leave them spread out for two more days until they are ready to eat.
- Leave them at room temperature on a tray and cover with a cloth.
- Place the zest in a pot with the sugar, water, and juice, and let it boil until it thickens well and the syrup reduces.
- When it cools, add the shredded coconut and mix, then shape into balls.
- Melt the chocolate in a bain-marie and coarsely crush the nuts (such as almonds), then mix them with the chocolate and dip the Seville orange zest and coconut balls into the chocolate mixture.
- Leave the pieces on a tray at room temperature, cover them, and serve when desired.
- Click the link to make Lemon and Linden Muffins
- Put water in a pot and set it over the heat. When the water comes to a boil, add the scored orange pieces and let them boil for five minutes, then remove them from the water and discard the water.
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
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- Lemon and Linden Muffins