Description
Organic bitter orange jam
WHY MAKE BIGARADE ORANGE JAM?
Traditionally in our town we use the bitter orange to make an aperitif: “orange wine” and jam.
So TERROIR-06 also wanted to make jam with the aim of preserving the maximum natural aspect of this fruit: a thick skin, a very slightly bitter juice and a fruit full of flavor.
CULTIVATION OF THE BIGARAD ORANGE TREE
The cultivation of the bitter orange tree (citrus aurantium) is very old in Bar sur Loup. Thus, on our various family plots and the land that we exploit, we have trees of all ages: from centenarians to young plants of the year.
The tree is planted in warm soil, ideally in summer, then it is watered, hoeed, amended, pruned (in June after the flower harvest), treated naturally against pests and to compensate for various soil deficiencies.
For orange blossom syrup, only the freshly picked flower is used, but for other productions, the browse (green pruning of young branches and newly formed oranges) harvested at the beginning of summer and the oranges harvested at the end of winter will be used from this tree.
MAKING BITTER ORANGE JAM
Made in 3 days in the traditional way, this jam will captivate you.
1st day Guilhem Codera from TERROIR-06 blanch the peel to remove the bitterness of the fruit.
2nd day Guilhem macerates the fruit in sugar and cooks it briefly.
3rd day Guilhem cooks it for a very long time to keep the flavors and preserve the peel in its juice.
USES OF BITTER ORANGE JAM
This jam is well known to the Anglo-Saxons. It is enjoyed on toast or to enhance gingerbread, brioches, cake or chocolate mousse.
In cooking, it can be used to accompany a roast pork, a Peking duck or an osso bucco…
Technical data and origin:
Bitter oranges : Le Bar sur Loup, Pays Grassois
Organic sugar : France
Organic bitter orange jam
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