Ma CONFITURE d'ORANGE SUZETTE pour la Chandeleur avec des crêpes ! sur Gourmandises TV

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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