Description
Selected by le Beach Hôtel Cap d'Antibes - les Pêcheurs, Le Musée International de la Parfumerie, Bruno Oger, La Bastide de Mougins and Yves Terrillon
WHY MAKE ORANGE BLOSSOM JAM?
Orange blossom is our DNA and we were born in Bar sur loup, the City of the Orange Tree.
We have always seen our grandparents, then our parents, picking orange blossom.
This flower, which is part of the exceptional Flowers of the Pays de Grasse, capsizes our hearts and minds.
So we looked for and invented new uses for orange blossom and we thought of orange blossom confit.
CULTURE OF THE BITTER 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 ORANGE BLOSSOM JAM
We put the orange blossom in contact with water for a certain time and temperature in order to extract the fragrances without damaging them. Then we add agar-agar and organic sugar.
USES OF ORANGE BLOSSOM JAM.
adds texture to starters and desserts. Good on apple pie, coffee dessert, fruit cake.
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