Bitter Orange Jam
These recipes have been adapted from "Mes Confitures: The Jams and Jellies of Christine Ferber" by Christine Ferber. Text copyright 2002 by Christine Ferber. Reprinted by permission of Michigan State University Press.
- 2 1/4 pounds Granny Smith apples, rinsed, stems removed, and quartered
- 4 cups plus scant 1 cup water
- 4 1/2 pounds bitter oranges
- 5 2/3 cups granulated sugar
- 2 oranges, scrubbed and very thinly sliced
- Juice of 1 small lemon
In a large saucepan, combine apples and 4 cups water. Place over medium-high heat and bring to a boil. Reduce to a simmer, and cook until soft, about 30 minutes.
Strain through a fine-mesh sieve, pressing gently on the solids to extract as much liquid as possible; discard solids. Strain once more, this time through a damp cheesecloth-lined sieve. For best results, transfer to refrigerator, overnight.
Measure 2 cups plus 2 tablespoons of the apple liquid, leaving any sediment in the bottom of the bowl; set liquid aside. This will ensure a clear jam. Juice bitter oranges, reserving seeds. Measure 2 cups plus 2 tablespoons bitter orange juice; set aside. Wrap reserved seeds in a piece of cheesecloth, tie with a length of kitchen twine; set aside.
Combine 1 cup sugar and the remaining water in a large saucepan over medium high heat. Add orange slices, and simmer for 10 minutes.
Add apple liquid, bitter orange juice and seeds, remaining sugar, and lemon juice. Bring to a boil, stirring gently and skimming any foam from the surface. Continue cooking over high heat, stirring constantly and skimming as necessary, for 10 minutes. Remove orange seeds. Return to a boil. Pour into sterilized jars, leaving 1/2-inch headspace, and seal.