Bitter Orange peel jam (Narenj Jam)

Narenj is the Syrian name for the Seville orange, also known as bitter orange, grown all over the Mediterranean, and commonly used in the cuisine of this region in a variety of recipes. The most common recipe to the Mediterranean countries producing bitter orange is jam and marmalade; even though the preparation method differs from one place to another, no pectin is added since the fruit is richer in pectin than sweet orange.

An absolutely delicious orange peel preserve recipe! Bright, colorful, sweet and syrupy, this is the perfect way to preserve the essence of this delicious fruit all year round!

Spoon sweets are traditionally served with a cup of Arabic coffee to welcome a guest, as an indication of hospitality. Nowadays, they are most commonly used as dessert and ice cream toppings (preferably vanilla!).

1 kilo of Narenj (choose the fruits with the thickest peel for their taste is better)

500g of sugar

50 ml of lemon juice

Wash the Narenj oranges and slightly grate to obtain a soft and uniform skin

Divide the thick peel into 4-5 parts (depending on the size of the orange) then cut and remove using a knife; remove the pith

Roll each peel, and with a needle thread each 10-12 rolled peels together

In a pot, heat 2L of water. When water starts to boil, add-in the threaded peels and let boil for 1 minute

Soak the peels in water overnight in order to remove the extra bitter taste

On the next day, drain the peels and squeeze them to remove excess water

In a pot, add one cup of water to the sugar and put on medium heat. Add the Narenj peels and boil until the syrup thickens. Stir continuously with a wooden spoon to avoid the sugar from sticking on the sides of the pot

When syrup is thick enough, add the lemon juice, stir in and remove from fire

Allow to cool before removing the thread and putting the jam in sterilized jars

Make sure to cover the jam with syrup