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Marmelade de Fleurs d’Orange.—Orange- Flower Marmalade

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 6 ingredients

  1. a pint of water
  2. Pear
  3. four pounds of grapes
  4. Lemon
  5. a pound of orange flowers picked
  6. a pound of sugar

Possible health benefits

General information, not medical advice.

  1. Grape High in riboflavin · High in manganese

    High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.

  2. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Put a pound and a half of sugar into a saucepan with half a pint of water, and boil it to the same degree as for pear marmalade ;
  2. then take half a pound of orange flowers picked, and boil them for seven or eight minutes in water;
  3. after which put them upon asieve to drain, previously throwing a little alum into the water in which they were boiled: next, put some more water upon the fire, and, when it boils, squeeze in the juice of a lemon, and put in the orange flowers, letting them boil in the lemon water till quite tender;
  4. then throw them into cold water mixed with a little lemon-juice, squeeze them in @ linen cloth, and pound them in a mortar till reduced to a marmalade;
  5. stir this marmalade into the sugar over a slow fire, taking care that it does not even simmer: lastly, put it into pots, and, when cold, strew over it a little fine sugar.
  6. 977.
  7. ¥- Marmelade de Verjus.—Marmalade of sour Grapes, Put four pounds of grapes, nearly ripe, having previously picked them from the stalks, into some hot water, and, when, they are ready to boil, take the pan off the fire, and eover it close that the grapes may retain their colour;
  8. being cold, take them out, and draw from them as much marmalade as you can, by rubbing them through a sieve with a wooden spoon: put this marmalade into a saucepan over the fire till the moisture is evaporated, and it becomesthick : next, to each pound of marmalade take a pound of sugar, boiling it separately to the same degree as for pear marmalade;
  9. then take it off the fire, and mix the grapes with it ;
  10. replace it on the fire merely that it may heat, stir, and then put it into pots.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Wooden spoon
  • Sieve
  • Colander