Bitter orange blossom jam is a rare Turkish preserve from Mediterranean gardens, made by slowly simmering the white petals of the bitter orange tree in a sugar syrup. Carefully picking off the green, bitter base of each petal is what determines the jam's final flavour. Since it can be frozen in small jars, it can be enjoyed well beyond its brief flowering season.
Pick off only the white petals of the bitter orange blossoms, discard the green, bitter base of each one, and rinse the petals lightly in cold water.
Put the petals in a bowl, cover with cold water and let them soak for 20 minutes, then drain.
Bring the sugar and water to the boil in a pot, stirring until the sugar fully dissolves.
Add the drained petals to the boiling syrup and simmer for 12 minutes until they turn translucent and the syrup thickens, adding the lemon juice in the last 2 minutes.
Fill sterile jars with the hot jam, seal the lids tightly, turn the jars upside down and let them sit for 10 minutes.
Pick over the petals carefully and remove every trace of green; even a little left at the base gives the jam a noticeable bitterness.
Leaving the petals out to air-dry slightly overnight before cooking makes the jam less watery and helps it thicken faster.
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