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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.