Recette provençale de la confiture de citre, gigérine, pastéque

Introduction

This tutorial will guide you through the process of making delicious Provençal citron confiture, a traditional preserve made from citron, oranges, and lemon. Follow these steps to create a sweet and fragrant jam that captures the essence of Southern France.

Step 1: Gather Ingredients

You will need the following ingredients for the confiture:

• 4 kg of citron
• 2,800 g of granulated sugar
• 1 vanilla bean (20 cm), split in half
• 2 large organic oranges
• 1 large organic lemon

Practical Tips

• Select ripe and organic fruits for the best flavor.
• Ensure you have enough storage jars ready for the finished confiture.

Step 2: Prepare the Fruit

1. Cut the citron, oranges, and lemon into pieces.
2. Remove all seeds from the fruit to avoid bitterness.

Practical Tips

• Use a sharp knife for clean cuts.
• Save the seeds, as they can be used to make pectin if you need a thicker texture.

Step 3: First Cooking Day

1. Combine the cut fruit pieces in a large pot.
2. Add the sugar and the split vanilla bean.
3. Let the mixture sit for a few hours or overnight to allow the sugar to draw out the juices.

Cooking Instructions

• On the first day, cook the mixture over low to medium heat for 1 hour.
• Stir occasionally to prevent sticking.

Common Pitfalls

• Avoid high heat as it may caramelize the sugar too quickly, leading to burnt flavors.

Step 4: Second Cooking Day

1. After the first cooking day, let the mixture cool.
2. On the second day, cook the mixture again for 30 minutes over low to medium heat.

Practical Tips

• Continue stirring occasionally to ensure even cooking and prevent sticking.

Step 5: Third Cooking Day

1. Allow the confiture to cool again.
2. On the third day, cook for another 30 minutes, this time over high heat.

Practical Tips

• Adjust the heat as needed to maintain a steady simmer.

Step 6: Final Cooking Day

1. Cool the confiture once more before the final cooking.
2. On the fourth day, cook for 30 minutes on high heat.

Practical Tips

• The confiture should thicken during this final cooking session. Check its consistency by placing a spoonful on a cold plate; it should hold its shape.

Conclusion

You have now successfully made Provençal citron confiture! Allow it to cool completely before transferring it to sterilized jars. This confiture can be enjoyed on toast, pastries, or as a topping for desserts. Store in a cool, dark place, and savor the taste of the South of France throughout the year!