Recipe no. 525 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 235.
Ingredients
- oranges
- sugar
- water
- pippin apples
- rectified glycerine
Preparation
- Preparing the peelRemove the peel in 4 pieces over the whole thickness of the oranges. Cut into strips or julienne and cook in water until tender. Drain.
- First syrupThrow the peel into boiling syrup at 24 to 25 degrees. Let cool.
- Second passAfter 5 to 6 hours, drain the peel. Heat the syrup to 28 degrees by boiling, put the peel back in and let cool.
- Third passDrain a last time. Reduce the syrup to 32 degrees, throw the peel in and let it barely give a boil. Take out and drain only at the moment of putting into the jelly.
- Preparing the orange juicePress the flesh of the oranges in a cloth to obtain 1 litre of juice. Filter through Joseph paper.
- Preparing the apple juiceCook 5 to 6 fine pippin apples, neither peeled nor cored, simply cut in 4 and moistened, covered, with water. Pass through a napkin. Obtain 1 litre of juice.
- Cooking the jellyPut 1 litre of apple juice into a basin with the orange juice and 800 grams of sugar. Cook to the sheeting stage as for other jellies.
- FinishingAdd last of all the julienne of peel, well drained. Transfer afterwards into glass jars.
- StorageSubstitute for alcohol a layer of rectified glycerine on the jellies, which does not evaporate and guarantees preservation.
Reboul's text
This is a very good recipe, one that we give here, and we owe it to our excellent colleague and friend A. Caillat, who communicated it to us with his usual kindness. It is all the more worth recommending as its originator is a skilled artist, in love with his craft, and a keen seeker after everything new in cooking.
Take fine, well-fleshed oranges, remove the peel in 4 pieces over its whole thickness, cut it into strips or julienne, cook it in water until it is tender and yields under the pressure of a finger; drain it then and throw it into boiling syrup at 24 to 25 degrees; set to cool. Five to 6 hours later, drain the peel, bring the syrup by boiling to 28 degrees, put the peel back in and let it cool again.
For the last time, drain again, reduce the syrup to 32 degrees, throw the peel in, let it barely give a boil, and finally take it out to drain it only at the moment of putting it into the jelly given below. These peels are prepared the day before the jelly is made, given the time they need for the sugar to penetrate them.
Press the flesh of the oranges in a cloth to obtain 1 litre of juice, filter it through Joseph paper. Separately, cook 5 to 6 fine pippin apples, neither peeled nor cored, simply cut in 4, moistened, covered, with water; pass through a napkin. You should obtain 1 litre of juice, which you will put into a basin with the orange juice and 800 grams of sugar. Cook as for other jellies, that is to the sheeting stage; add last of all the julienne of peel, well drained, and transfer afterwards into glass jars.
We shall note here a fortunate innovation due to the same author. It is to substitute for the alcohol usually put on jellies or jams, rectified glycerine; this has not the drawback of evaporating, it is, moreover, entirely harmless, while giving a sure guarantee of preservation.
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 |
| Julian | julienne |
| sirop | syrup |
| sucre | sugar |
| gelado | jelly |
| couiesoun | cooking |
| glicerino | glycerine |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 525, page 235. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.