Bitter oranges – The aromatic citrus fruit and two delicious jam recipes

Bitter oranges – more than just a sour taste

Bitter oranges, also known as wild oranges or bitter oranges, are a special citrus fruit characterized by their intense, tart flavor. They are not suitable for consumption raw, but their unique aroma makes them a popular ingredient in jams, liqueurs like the famous orange liqueur Curacao, and savory dishes.

Origin and characteristics of bitter orange

The bitter orange (Citrus × aurantium) originates from Southeast Asia, but is now primarily cultivated in Mediterranean countries such as Portugal, Spain, Italy, and Morocco. Its thick, rough peel contains essential oils that have a strong fragrance and are used in many different ways. Unlike sweet oranges, bitter oranges are very sour and tart, which is why they are often used in processed form.

Particularly famous is bitter orange marmalade, which has been a popular breakfast accompaniment in England for centuries. The peel of the fruit gives the marmalade a slightly bitter note, while the high pectin content ensures a wonderful consistency.

Other uses of bitter oranges

Bitter oranges are incredibly versatile and can be used in many recipes. Here are some ideas for using them beyond jam:

1. Liqueurs and drinks

• Orange liqueur (e.g. Curacao or Triple Sec) : The peel of the bitter oranges is soaked in alcohol and later mixed with sugar.
• Flavored teas : Dried peels can add a spicy flavor to tea.
• Homemade lemonade : The juice can be mixed with honey and water – especially delicious with sparkling water!

2. Spicy dishes

• Marinades for meat and fish : The juice is ideal for marinades, especially in combination with garlic, honey and herbs.
• Sauces and chutneys : A savory bitter orange sauce goes wonderfully with poultry or game.
• Pickled bitter oranges : Preserved in salt or vinegar, as is common in Moroccan cuisine.

3. Baking and desserts

• Orange cake or madeleines : The grated peel provides an intense aroma.
• Chocolate creations : Candied bitter orange peels are a perfect complement to dark chocolate.
• Sorbet or ice cream : A fresh, tart note for summer desserts.

4. Home remedies and cosmetics

• Essential oils : The shell contains many essential oils that can be used for relaxing baths or homemade soaps.
• Natural household cleaner : Bitter orange peels soaked in vinegar make a fragrant, environmentally friendly cleaner.

Two recipe variations for bitter orange marmalade

Here are two delicious ways to make classic bitter orange marmalade at home. The first is a traditional version, while the second offers a quicker preparation method.

1. Traditional bitter orange marmalade

Ingredients:

- 1 kg bitter oranges
- 1.5 liters of water
- 1.2 kg sugar
- Juice of one lemon

Preparation:

1. Wash the bitter oranges thoroughly and halve them. Squeeze out the juice and reserve it. Don't discard the peels.
2. Cut the squeezed peels into thin strips and add them to a large pot with the water. Place the seeds in a cheesecloth or tea strainer and boil them, as they contain a lot of pectin.
3. Simmer over low heat for about 1.5 to 2 hours until the shells are soft.
4. Remove the cheesecloth with the seeds and squeeze well so that the pectin it contains gets into the liquid.
5. Add the sugar and the reserved orange juice. Continue simmering while stirring until the jam reaches a gel-like consistency (approximately 30–40 minutes).
6. Do a gelling test: Put a small drop of jam on a cold plate – if it solidifies, the jam is ready.
7. Pour the hot jam into sterile jars, seal immediately and turn upside down to create a vacuum.

This method brings out the full flavor of the bitter oranges and creates a wonderfully aromatic jam with fine pieces of fruit.

2. Faster bitter orange marmalade with gelling sugar

Ingredients:

- 1 kg bitter oranges
- 500 g gelling sugar 2:1
- 250 ml water
- Juice of one lemon

Preparation:

1. Wash the bitter oranges with hot water, halve them, and squeeze out the juice. Remove the seeds.
2. Cut the peels into thin strips and bring to a boil with the water. Simmer for about 15 minutes until they soften.
3. Add the orange juice and gelling sugar, mix well and let it boil for 4-5 minutes, stirring constantly.
4. Do the gelling test: Put a drop on a cold plate and check whether it sets.
5. Pour the hot jam into sterilized jars, seal and allow to cool.

This version saves time and still produces a flavorful bitter orange marmalade.

Conclusion

Bitter oranges are a fascinating citrus fruit with a distinctive aroma. Their flavor unfolds perfectly when made into jam. Whether prepared traditionally or quickly, both options offer a delicious taste experience. They also offer many other uses in the kitchen, cosmetics, and even in the home. Give it a try and enjoy the tart, fruity delight on your breakfast table!

PS : Our bitter oranges are natural and pesticide-free, so you can use the peel without worry. This way, you can not only enjoy the full flavor but also benefit from the natural nutrients contained within the peel.
The season for these special fruits runs from January to around March/April – so take the opportunity to enjoy fresh bitter oranges while they are available.

Buy bitter oranges now and try out the great possibilities!