When I first opened Christine Ferber’s Mes Confitures nearly a decade ago, I was surprised–étonnée, one might say–to find the book filled with fussy measures and overly precise instructions. This was a cookbook written by a home cook from France, a country where an ability to summon something from nothing by playing fast and loose with pantry ingredients is considered a birthright and where summoning elegant menus without mindlessly mimicking recipes to the letter has long been lauded as art.
Yet this lovely book’s uncharacteristic exactness never fails to turn out preserves of the most pristine flavors imaginable. It took only a single batch for me to appreciate Ferber’s less-than-lyrical wording, her unerringly precise amounts, her sweet tooth in terms of preserves, and her knack for selecting substance over style, all of which ensure that my kitchen epiphanies were as memorable as hers. The recipes I cherish most are those whose ingredients have an especially fleeting season, recipes which enable the reader to extend the ephemeral. Clearly, this is an author who knows her audience–perhaps better than they know themselves.–Renee Schettler Rossi
LC Delayed Gratification Note
This gem of a winter recipe necessitates patience–and not just in terms of waiting for blood orange season to come around again. It requires resting time on the part of the ingredients. It’s perhaps best undertaken on a weekend, when you have a spare moment to actually slow down and revel in what’s perhaps best described as the opposite of immediate gratification–in the best possible way.
Blood Orange Marmalade
- Quick Glance
- 45 M
- 1 H, 30 M
- Makes about 12 cups
IngredientsEmail Grocery List
Recipe Testers Reviews
Mouthwatering puckery goodness in a jar! The word “marmalade” always takes me back to Paddington Bear and is very comforting and cozy. I’ve made other blood orange marmalades but this one stands out. I think it’s because of the apple juice rather than pectin and, of course, the juicy oranges themselves. The recipe tastes like a sunny morning in rural England. It’s a touch sweet for my taste, but then I am inclined toward more tart offerings. Even so, well worth the little extra effort. Thankfully it makes 12 cups of jewel-toned sparkling marmalade, so it isn’t a tiny batch. However, it took 20 minutes of stirring for it to get to the point I felt was sufficient to set rather than the 10 minutes stated in the recipe. Very pretty on the table and even better on the palate—just the thing for warm scones, pancakes, or ice cream.