Ma Confiture d'ORANGE Suzette pour la Chandeleur avec des crêpes ! sur Gourmandises TV
Ma CONFITURE d'ORANGE SUZETTE pour la Chandeleur avec des crêpes ! sur Gourmandises TV is a medium French recipe that serves 8. 50 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 1 hr 22 min | Cook: 1 hr | Total: 2 hrs 42 min
Cost: $7.20 total, $0.90 per serving
Ingredients
- 1 kg Oranges (peeled, segmented, pith removed; raw weight about 1.8 kg)
- 400 g Granulated Sugar (white granulated, fine)
- 1 Vanilla Bean (split lengthwise and cut into small pieces; pod left in jam)
- 2 tbsp Lemon Juice (freshly squeezed from half a lemon)
- 2 tbsp Grand Marnier (optional, added at end; orange liqueur, consume in moderation)
- 500 ml Water (for blanching zest and cooking jam)
Instructions
Peel and Segment Oranges
Using a chef's knife, peel the oranges, cut each in half, remove the white pith and the central white membranes, then separate the fruit into small, clean segments.
Time: PT15M
Prepare Orange Zest
Set aside half of the peel from one orange, cut it into very thin strips, then finely chop the strips into small cubes.
Time: PT5M
Blanch Zest
Place the chopped zest in a saucepan with 250 ml water, bring to a rolling boil, cover and simmer for 20 minutes to remove bitterness and soften the peel.
Time: PT20M
Temperature: boiling
Combine Fruit, Sugar, Lemon & Vanilla
In a large mixing bowl, combine the orange segments, 400 g sugar, 2 tbsp lemon juice, and the split vanilla bean pieces. Stir until the sugar begins to dissolve.
Time: PT5M
Rest the Mixture
Cover the bowl and let the mixture sit for 30–45 minutes so the flavors meld and the sugar fully absorbs the fruit juices.
Time: PT35M
Cook the Jam
Transfer the rested mixture (including the blanched zest) to a clean saucepan. Bring to a boil over medium‑high heat, then reduce to a gentle simmer. Stir constantly, skimming off any white foam that rises. Continue simmering until the liquid reduces and the jam reaches a syrupy consistency, about 40 minutes.
Time: PT40M
Temperature: boiling then simmer
Quick Blitz
Using a hand blender, pulse the jam briefly (2–3 seconds) to break down larger orange segments into a fine pulp.
Time: PT2M
Saucer Test & Add Grand Marnier
Place a small saucer in the freezer beforehand. Spoon a tiny amount of hot jam onto the cold saucer; if it firms up after a few seconds, the jam is set. Then stir in 2 tbsp Grand Marnier (or substitute) and mix well.
Time: PT5M
Jar and Seal
Using a funnel, ladle the hot jam into sterilized jars, leaving 3–4 mm headspace. Wipe rims, place lids, and tighten. While still hot, invert each jar and let cool completely (about 15 minutes). Once cool, store jars upright.
Time: PT15M
Nutrition Facts
- Calories
- 50
- Protein
- 0 g
- Carbohydrates
- 13 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Vegan, Gluten-Free, Vegetarian
Allergens: Contains alcohol (Grand Marnier)
Ingredient Substitutions
- Instead of Granulated Sugar: Cane sugar, Brown sugar (will alter flavor)
- Instead of Vanilla Bean: 1 tsp vanilla extract
- Instead of Lemon Juice: Citric acid solution (1 tsp diluted in 1 tbsp water)
- Instead of Grand Marnier: Other orange liqueur (Cointreau, Triple Sec), Orange zest + a splash of orange juice (non‑alcoholic)
Equipment Needed
- Chef's Knife
- Cutting Board
- Zester or Microplane
- Saucepan (2–3 L)
- Wooden Spoon
- Hand Blender
- Ladle
- Funnel
- Sterilized Jars with Lids
- Freezer Saucer (or small plate)
Critical Steps — Do Not Skip
- Blanching the zest to remove bitterness
- Skimming foam during cooking
- Performing the saucer test to confirm set
- Adding Grand Marnier after the jam has set
- Sealing jars while hot and inverting until cool
Chef Tips from the Video
- Sterilize jars by boiling them for 10 minutes or running them through a hot dishwasher cycle.
- Use a microplane for the zest to get the finest strips, which blend more evenly.
- For a deeper flavor, let the jam sit in the jars for 24 hours before serving.
Troubleshooting
Jam is too runny after cooling
Return the jam to a low boil and simmer an extra 5–10 minutes until it reaches a thicker syrupy stage, then test again.
Jam becomes overly thick and grainy
Add a tablespoon of water, stir gently, and re‑heat briefly to smooth the texture.
Bitter taste from zest
Ensure the zest is blanched for the full 20 minutes and remove as much white pith as possible before blanching.
Storage
Refrigerator: Up to 1 month after opening
Freezer: Up to 12 months (unopened, sealed)
Room temperature: Store unopened jars in a cool, dark place for up to 1 year
Make-Ahead Tips
- Jam can be made up to 2 months ahead; store sealed jars in a dark pantry.
- If you plan to store longer, keep jars in the freezer for up to a year.
Frequently Asked Questions
What is the cultural significance and history of Orange Jam (Candlemas Marmalade) in French cuisine?
Orange jam, especially a marmalade made with zest and Grand Marnier, is a traditional treat for Candlemas (La Chandeleur) in France, when families gather to make crêpes. The bright orange flavor symbolizes the coming of spring and the use of citrus reflects historic trade routes that introduced oranges to French kitchens.
What are the traditional regional variations of orange marmalade in French cuisine?
In Provence, orange marmalade often includes lavender or rosemary, while in the Loire Valley it may be enriched with Calvados apple brandy. The Parisian version, like the one on Gourmandises TV, focuses on thin zest, vanilla bean, and a splash of Grand Marnier for a refined, aromatic profile.
How is orange jam traditionally served during Candlemas in France?
During Candlemas, families make crêpes and spread them with orange marmalade, sometimes adding a drizzle of melted butter. The jam is also paired with brioche or used as a filling for sweet crepes topped with powdered sugar.
What occasions or celebrations is orange jam (Candlemas Marmalade) associated with in French culture?
Orange jam is most closely linked to La Chandeleur (Candlemas) on February 2, a day when making crêpes is a national tradition. It is also enjoyed throughout winter as a festive spread for breakfast or dessert.
What makes this orange jam special or unique in French cuisine?
The recipe’s key features are the blanching of finely cut orange zest to remove bitterness, the inclusion of a whole vanilla bean pod for speckled aroma, and the final addition of Grand Marnier, which adds a sophisticated orange‑liqueur note that sets it apart from ordinary marmalades.
What are the most common mistakes to avoid when making orange jam (Candlemas Marmalade) at home?
Common errors include over‑cooking the jam, which can make it grainy; not blanching the zest long enough, leaving bitterness; and adding the Grand Marnier too early, causing the alcohol to evaporate and lose flavor. Follow the blanching time, skim foam, and add liqueur only after the jam has set.
Why does this orange jam recipe use a saucer test instead of a thermometer?
The saucer test is a classic French method that quickly shows whether the jam will set at room temperature. It avoids the need for a candy thermometer and works well because the jam’s sugar‑acid balance is calibrated for the test’s cooling surface.
Can I make this orange jam ahead of time and how should I store it?
Yes, the jam can be prepared up to two months in advance. Keep sealed jars in a cool, dark pantry; once opened, refrigerate and consume within 10–15 days. For longer storage, freeze unopened jars for up to a year.
What texture and appearance should I look for when the orange jam is done?
The jam should be thick but still pourable, with a glossy amber color and visible specks of vanilla bean and orange zest. When a spoonful is placed on a cold saucer, it should firm up and wrinkle slightly when pushed with a finger.
What does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine specialize in?
Gourmandises TV focuses on classic and modern French home cooking, offering weekly themed recipes, seasonal French traditions, and detailed technique tutorials for home cooks of all levels.
How does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine's approach to French jam making differ from other French cooking channels?
The channel emphasizes hands‑on, step‑by‑step guidance with cultural context, such as linking recipes to French holidays like Candlemas. It also highlights subtle flavor layers—like blanching zest and adding vanilla pod—while many other channels stick to basic jam recipes.
Last updated: August 21, 2026
