Today I’m so excited that I’m sharing with you one of most interesting marmalade recipes out there. Although I’m not a big fan of citrus jams in general, but definitely this one is an exception. Bitter orange marmalade has a rich flavor and delicious taste with balanced combination of sweetness and bitterness.
Bitter orange jam is a typical Ottoman dish which is widely known in Turkey as “turunç“. It is also known in Palestine but less commonly, where it’s called “mrabba khesh-kash”, “mrabba naranj”, or “zifer” as in Nablus.
I was very lucky to learn this recipe from one of few women who still make it the original way, year after year. All the credit goes to Mrs. Firyal Alul, thank you so much for keeping our heritage alive and for the love and patience you have shown…
- 2 kg bitter orange, thoroughly washed
- 1 kg sugar
- 1/2 kg water
Use stainless steel mandoline to thinly shave off the very outer skin of bitter oranges. Peel each bitter orange into 5 to 6 slices from top to bottom. Put orange peel in a deep cooking pot filled with boiled water and leave them for 3 minutes over a medium heat. Take them off the pot and soak them in another bowl filled with cold water. Change the cold water four to five times within 24 hours in order to get the strong bitterness out of them.
Cut each orange peel slice into two or three thinner slices. Wrap each peel slice to get the final form of rolled orange slices. In order to keep this form, place them in a long string using a steel needle. Knot the edges of the string together after having it filled with rolled slices. You might use three to five strings for this quantity of oranges.
Place a cooking pot over medium heat, add 1/2 kg of water (about 2.5 cups) and sugar and stir for 5 minutes until sugar gets dissolved. Add strings of rolled slices to the pot and leave them over low heat for about two hours while stirring from time to time until sugar syrup gets slightly thickened. (Test consistency of sugar syrup by taking a spoon of it and cool it down, you should get slightly thick syrup not too thick). Cut strings off the rolled slices and then add half cup of bitter orange juice (using same oranges of course), leave them over heat for another 15 minutes. Make sure to lift off formed foam. Place the marmalade into jam jars and keep them in the refrigerator.
This looks amazing! I will try it. THANK YOU for the beautiful pictures and the details in the recipe!
I do it with pleasure. Glad that you like it!
Will be waiting your feedback..
My bitter orange is fruiting heavily for the first time this year. Your recipe looks perfect for my precious first crop. I will let you know how it turns out. Thank you!
This is a really mouth watering recipe. Thank you for sharing it!!
You are most welcome.. Thank you for stopping by!
Assalaamu alaikum. Jazakallah for the yummy recipe!
Walaykum Assalam. Thank you Fatima for the nice comment! :)
Yummmm! How awesome. Great instructions, thanks. And HELLO! from Seattle,!
Thanks Tacy. And even a bigger HELLO back all the way from Amman to Seattle! :)
Wow, your marmalade looks great! It has such a nice colour! i cant wait to try it very soon! Today i have found you blog looking for an original baba ganoush recipe. thanks a lot!
Thank you for your comment. Would like to know how it goes.
Looks amazing. I want to try it this week. Does it need to be in the fridge till it cools down? How long does it need to be refrigerated? Thanks
Apologies for the late reply Sahar, I think you made them by now..
It’s better to be refrigerated for couple of hours until it cools down, but it’s not necessarily to be kept in the fridge.
After trying it in for the first time in Bozburun, Turkey – I instantly fell in love with this marmalade! Personally, I haven’t tried your recipe yet, but I’ve shared it on my blog and have recommended it to many to try.
This post is really cool. I have bookmarked it. Do you allow guest posting on your site ?
I can provide hi quality articles for you. Let me know.
Thank you Candice.
I would love to post any related articles from guests. Looking forward to read your article.
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They told me I can never make it thanks your recipe
Made better than any I have seen or taste you are
Blessed by your kindness
Your comment made my day. Thank you!
The recipe might look complicated, but all what it takes is patience and good oranges :)
I can’t wait until my bitter orange tree starts producing oranges so I can try this.
A sunny hello from Pensacola, Florida