Recipe no. 524 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 235.
Ingredients
- oranges
- sugar
- water
- orange zest
Preparation
- PreparationChoose fine oranges, well fleshed and not too sweet. Remove the zest and all the white pith, then separate the segments without breaking them.
- SoakingSoak the segments 5 to 6 minutes in hot water, then drain.
- DepippingWith the help of a goose-quill, take out all the pips without leaving any, for they would give the jam a bitter taste.
- SyrupWeigh the oranges. For 1 kg, put into a large earthenware pan 1 kg of sugar cut into pieces and moisten with 2 glasses of water.
- First cookingLet the sugar melt, set on the heat and bring to a boil. Throw the orange segments in with a few pieces of zest to flavour. Let boil about an hour without letting the boiling be too brisk.
- RestingTake off the heat and let stand until the next day.
- Final cookingPut back on the heat and let cook another half hour.
- PottingTransfer into jars to store in a cool place.
Reboul's text
Take fine oranges, well fleshed and not too sweet, remove the zest and all the white pith, then separate the segments without breaking them; soak them 5 to 6 minutes in hot water, drain and take out, with the help of a goose-quill, all the pips without leaving any, for they would give the jam a bitter taste.
That done, weigh the quantity of oranges; for a kilo of these, put into a large earthenware pan 1 kilo of sugar cut into pieces, moisten it with 2 glasses of water; as soon as it is melted, set on the heat and bring to a boil. Then throw the orange segments in along with a few pieces of zest to flavour; let the boiling continue for about an hour, but it must not be too brisk.
Take the pan off the heat and leave it thus until the next day. You will then put it back on the heat, let it cook another half hour and finally transfer it into jars to store in a cool place.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| arange | oranges |
| sucre | sugar |
| aigo | water |
| zèsto | zest |
| casseto | pan |
| trancho | segments |
| boui | boiling |
| counfituro | jam |
| couiesoun | cooking |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 524, page 235. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.