This Seville orange or bitter orange is what we call Bousfeir here in Lebanon..It grown all over Mediterranean,and commonly used in the cuisine of this region in a variety of recipe... unlike other oranges this bousfeir has a bitter and sour taste but it is perfect for making sweets like as marmalade it gives us the unique taste of sweets and a touch of sour.. preparation takes a bit of time but you can store this marmalade until the season comes..

This good for breakfast in a toast with some butter or spread it in a bread you have.

MARMALADE BOUSFEIR OR BITTER ORANGE Marmalade

FRESH bousfeir or bitter orange as much as you want ..for the sugar we know how much we needed until you cut what you have, if you want just 2 jam jar it's ok .. you can adjust the quality as you like but now I will give you how much I do...

NOTE:
WHAT ever you use to measure like glass mugs, measuring cup or small bowl it doesn't matter as long as you will use it to measure all your ingredients..

always prepare your jam jar clean and dry before you begin to cook.

INGREDIENTS:

FRESH BOUSFEIR OR BITTER ORANGE you need to peel it I usually use the chesse grater anything you have to remove the outer skin just the thin layer.. after we cut it very fine as fine as you can, remove the seeds but don't throw set aside we needed it put it all in the clean cloth bag.after you cut what you needed measure it to know how much water we needed.i share with you mow much I have here.i have

FIRST STEP:

5 small bowl of cut bitter orange
10 small bowl fresh clean water
seeds of bousfeir you remove out in the bag

I put it all together in a big casserole where I will use to cook the next day..we need to leave it overnight.

The next day we will boil it with the seeds in the bag..into a higher flame on a stove.you don't need to mix it just boil it until it is tender when you cut with the fork...if you try some pieces and it's tender enough to cut with a fork take off the fire and let it cool down..we need to measure it this time to know how much sugar we needed...

SECOND STEP:

IF it cool down enough not to burn your hand measure it again using the same measuring cup you use...you can use another casserole bigger than you use to boil to have enough space when you add sugar...I measured mine and I have...

9 small bowl of boiled bitter orange or
bousfeir
18 small bowl of refined sugar

add the sugar into the boiled bousfeir or bitter orange you measure already into a big casserole and bring it to cook..we always cook it into a higher flame on stove..

while we begin to cook.begin to squeeze the seeds in the bag that we boil also try to squeeze as much as you can to have all the Jello from the seeds it is very good in the marmalade we are cooking.. after you squeeze it all add it into the casserole and continue mixing it until the marmalade is cooked...

we cooked it into higher flame so that the colour of the Marmalade will not get dark ..it maintain the beautiful colour of the marmalade.you need to mix it from time to time so that it won't stick and burn or it might over flow it the casserole you use is not big enough...

let it boil until it becomes thicker...how to know if it's ready...

the moment it begins to boil it will form a bubbles and like a foamy white upside just continue to boil and mixing it you will see as time that the marmalade begins to cook that bubbles and foamy will be gone also...and when you mix it it becomes thicker and heavy not unlike the moment it boil soo watery and easy to mix...

when you see that it is clear from the bubbles and foamy that forms upside are gone it is ready..all you see is the normal bubbles when it is boiling..

in serving it into the jam jar . don't take off the fire leave it very low as low as a candle light.

make sure that you have prepared the jars ahead clean and dry... prepare two towels one is dry to hold the jar it is extremely hot and the other one is clean and wet to pass the jar after you close to clean if you mess up...

use small casserole the small it will be easy to fill this way for me I use the coffee pot I find it easier.

now when you fill the jar fill it until up level to the top,and make sure you close it well.. after put it on a tray upside down.this will lock the cover and will preserved our marmalade.. leave it this way until it is completely cool..the next day clean again the jar label with the date if you want and ready to store in a dark place not direct from the sunlight..
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