Seville Orange (Bitter Orange) Jam
(Turunç Receli - Mediterranean Region)
400-450 g (2 bitter oranges) Seville Oranges
1 1/2 cups sugar
1 3/4 cups water
Juice of one lemon
Wash the Seville oranges and by using the fine side of the grater, carefully grate off the skin of the oranges and discard them (picture). Cut in slices from top to the bottom and peel the oranges. You can discard the inside of Seville oranges (they are bitter) or you can squeeze out the juice and use it for the salads or Kisir:) There is a total of 22 slices. Lightly scrape the white parts of the shells with a small knife (picture). Wrap each slice in the form of rolls. Keep them in this form with the knotted string using a thick needle (I used steel yarn needle). When you finish the row, secure the knot at the end (picture).
Place the shells in a pot. Cover with water. Cook at medium heat for about 20 minutes until they are softened, drain. Soak them into the cold water. Change the cold water every 3-4 hrs within 24 hrs to wash out the bitterness.
Then, place the sugar and water in a pot. Dissolve the sugar at low-medium heat. When the bubbles start, add the shells into the pot. Cook for about 10 minutes at medium-low heat. Then turn the heat a little bit more to low and cook until the mixture reaches jam consistency*. It takes app. 20 minutes.
Add in the lemon juice, stir. Let it cool down a little bit. Remove the string from the shells. Place carefully into the jars and seal. Store in a dark and cool place.
Serve the Seville Orange (Bitter Orange) Jam with a dollop of Kaymak :)
*Take one spoon from jam on a cold plate, if it is not runny and stays, then it's done.
Seville oranges (Bitter Orange) are available here in the Toronto area in January for about three weeks. They were imported from Seville, Spain.