Bousfeir is the Lebanese name for the Seville orange, also known as bitter orange and bigarade orange grown all over the Mediterranean, and commonly used in the cuisine of this region in a variety of recipes. The most common recipe to the Mediterranean countries producing bitter orange is jam and marmalade; even though the preparation method differs from one place to another, no pectin is added since the fruit is richer in pectin than sweet orange. Total servings: 5 Preparation time: 5 hours with overnight Ingredients 1 kilo of Bousfeir (choose the fruits with the thickest peel for their taste is better) 500g of sugar 50 ml of lemon juice Preparation steps:

1. Wash the Bousfeir oranges and slightly grate to obtain a soft and uniform skin
2. Divide the thick peel into 4-5 parts (depending on the size of the orange) then cut and remove using a knife; remove the pith
3. Roll each peel, and with a needle thread each 10-12 rolled peels together
4. In a pot, heat 2L of water. When water starts to boil, add-in the threaded peels and let boil for 1 minute
5. Soak the peels in water, overnight in order to remove the extra bitter taste
6. On the next day, drain the peels and squeeze them to remove excess water
7. In a pot, add one cup of water to the sugar and put on medium fire. Add the Bousfeir peels and boil until the syrup thickens. Stir continuously with a wooden spoon to avoid the sugar from sticking on the sides of the pot
8. When syrup is thick enough, add the lemon juice, stir in and remove from fire
9. Allow to cool before removing the thread and putting the jam in sterilized jars
10. Make sure to cover the jam with syrup