Skip to content
Fake Orange Blossom Jam
Preserves and picklesOpen cook modeShare on WhatsApp

Preserves and pickles

Fake Orange Blossom Jam

A very practical alternative to orange blossom jam, this time made with easily available orange peels. Try this recipe to use the peels as a garnish for all kinds of Oriental desserts.

Total time75 min
Prep30 min
Cook45 min
Yield8 servings
DifficultyMedium
ReviewsNo public ratings yet

Adjust servings

Ingredient quantities update instantly for your selected yield.

Recipe tags

Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg freeMediumLong cook

Ingredients

  • 1 cup orange peel
  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon orange blossom water
  • 1 tablespoon rose water
  • 2 tablespoons red food coloring
  • 1 tablespoon lemon juice

Method

  1. The orange peels should be cut very thin. Boil the peels over heat for 10 minutes then place them in a colander.
    Timers: 10 min
  2. In another pot over the heat, put the sugar, water, orange blossom water, and rose water; when the syrup mixture boils, add the lemon juice.
  3. After a few minutes add the food coloring and then the boiled orange peels to the syrup mixture. Let them boil for a while until the syrup thickens.
  4. Remove from the heat and let them cool well before transferring them to jars specially for jams.
  5. Store the orange blossom jam in the refrigerator (not the freezer) until use.
Save or plan
Save and collect

Guest mode

Try it now. Decide later.

Keep using Zesta on this device. When you’re ready for sync, reminders, and household features — create a free account.

saved recipesUsed: 0/30Remaining: 30
Pin into WeekCraft

Guest mode

Try it now. Decide later.

Keep using Zesta on this device. When you’re ready for sync, reminders, and household features — create a free account.

recipe-to-plan actionsUsed: 0/8Remaining: 8
Loading section...

Personalized recipe tools are loading.

Loading section...

Personalized recipe tools are loading.

Chef

Nancy Moussa

Nancy Moussa shares a practical home-cooking collection on Zesta, with recipes gathered for everyday tables and repeat cooking.

Open chef profile

Zesta Library

Related recipes you may also like

These picks lean on similar category, chef, and cooking style.

Qawarma Meat
Preserves and pickles
130 minMedium

Qawarma Meat

How to make qawarma meat with an easy, tried-and-tested homemade recipe! Qawarma is one of the Lebanese pantry staples, often prepared at the end of summer to be used during the cold winter months. It is fried and salted meat, known in some Arab countries as dried meat or "qadeed." It is usually served with fried eggs or added over seasoned hummus, as well as many traditional Lebanese dishes.

How to Brine Green Olives
Preserves and pickles
55 minMedium

How to Brine Green Olives

Olives are one of the tastiest pantry preserves, and brining green olives is different from brining black ones. Here is a favorite method for preserving green olives from one year to the next while keeping their beautiful color and delicious flavor.

Spinach Salad with Roasted Pumpkin
Salads and appetizers
80 minMedium

Spinach Salad with Roasted Pumpkin

This baby spinach salad with roasted pumpkin is one of the easy, quick salads we tried and loved, and wanted to share with you because it tastes amazing and is very quick to prepare.

Arugula Salad with Zucchini and Corn
Salads and appetizers
70 minMedium

Arugula Salad with Zucchini and Corn

Arugula salad with zucchini and corn is delicious, easy, and takes very little time to prepare. It is a great salad for dinner parties!

Roasted Cauliflower Salad
Salads and appetizers
Time TBDMedium

Roasted Cauliflower Salad

Roasted cauliflower salad with a mix of vegetables, pomegranate seeds, and a delicious tahini dressing. A wonderful, nourishing, healthy recipe that’s perfect for vegetarian eaters.

Spicy Tuna Tray Bake with Potatoes
Mains
Time TBDMedium

Spicy Tuna Tray Bake with Potatoes

A homemade spicy tuna tray bake that's so easy and a perfect solution when you're out of ideas or short on time. It tastes like the traditional spicy fish dish, but is much more economical. Give it a try.