Made by finely julienning bitter orange peel, briefly blanching it to remove the bitterness, and simmering it in sugar syrup to a glossy finish, this jam is a Tunisian classic that demands careful knife work and syrup control.
Blanch the finely julienned bitter orange peel in boiling water with a pinch of baking soda for 10 minutes, then drain — this step cuts the bitterness.
Simmer the drained peel with the sugar and lemon juice for 20 minutes, until the syrup turns glossy and sticky.
Transfer the jam to a clean jar while hot, and let it cool for 10 minutes before sealing the lid.
Julienne the peel as thin as you can — thicker pieces don't lose their bitterness fully. Test the syrup's set by dropping a little onto a cold plate and pressing it with your finger.
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