Orange preserve

Orange preserve

By
From
Turquoise
Makes
750 ml
Photographer
Lisa Cohen and William Meppem

We enjoyed a version of this delectable preserve at many a Turkish breakfast. Much runnier than traditional jam, it is equally delicious with soft white cheese, creamy yoghurt or bread and butter. I also use a spoonful to garnish sweet citrus tarts, to fold through ice-creams or to drizzle over milk puddings. Adding a spoonful to cake or brioche batter adds a wonderful citrus tang too.

Don’t feel limited to using oranges – you can use any citrus peel or combination of citrus peels you like.

Ingredients

Quantity Ingredient
1kg oranges
500ml water
650g sugar

Method

  1. Peel the oranges, removing as much pith as you can from the peelings. Slice the peel into thin strips. Bring a small saucepan of water to the boil, then add the peel and return to the boil. Leave for 10 seconds then drain. Repeat this process twice more, changing the water each time, to remove any bitterness.
  2. Combine the 500 ml water and sugar in a large, heavy-based saucepan over a gentle heat, stirring occasionally, until the sugar has dissolved. Add the orange peel and cook at a bare simmer (65ºC on a sugar thermometer) for 30 minutes or until the peel is soft.
  3. Remove the pan from the heat and ladle the orange preserve into sterilised jars. Pour on enough syrup to cover completely and seal while still hot. The orange preserve will keep up to 12 months in a cool place.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again