I have a weakness for citrus jams with character, the kind that smell like the kitchen when they're simmering in the pan. Citron (and Buddha's hand, its very fragrant cousin) is perfect for this: lots of zest, little juice, and a floral-citrus aroma that lingers on the palate.
The key is to tame the bitterness without killing the aroma. So I do a quick blanching (twice) to soften the peels and mellow the intensity, then I cook with the sugar just long enough to set.
The result: a brilliant citron jam, with real pieces, not a sad-looking jelly!
For my own touch (without betraying tradition), I add a vanilla pod and a little dash of lemon juice at the end of cooking: it rounds things out, it brightens things up, and it helps the setting thanks to the natural pectin.
And since you are cooking for 4, I'm going with a reasonable quantity: enough to fill 2 small 175g jars or one 350g jar and keep some to put on a slice of bread, a crepe, or even with sheep's cheese.
Nutritionally speaking, it's jam, so the sugar is there—that's normal, it's what preserves it. But you also get the zest (fiber) and a good dose of vitamin C. And if you prefer "less sweet" jams, I explain in the tips how to adjust the sweetness without ruining the texture.
Citron Jam or Buddha's Hand
1
pots22
minutes34
minutes217
kcal56
minutesAn intensely fragrant citrus jam, with tender pieces and a hint of vanilla. The citron (or Buddha's hand) lends an elegant bitterness, very much like "grandma's jam," but in a brighter version.
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Ingredients
1 large citron (approx. 600g per citrus fruit) or Buddha's hand (approx. 500-600g per citrus fruit)
500 g of powdered sugar
1 vanilla pod
1 lemon (juice, approx. 30g per fruit)
40 cl of water
1 small apple (approx. 120g per fruit), with peel and core
Preparation steps
- Wash the citron (or Buddha's hand) thoroughly. Cut it in half. Remove any seeds (set them aside, they are rich in pectin). Finely slice the peel (2 to 3 mm) and dice the pulp if your fruit contains any.
- To soften, blanch the peels: place them in a saucepan, cover with cold water, bring to a simmer for 3 minutes, then drain. Repeat a second time (same duration). Drain well.
- Prepare homemade pectin (very traditional): cut the small apple into quarters without peeling it, keeping the peel and core. Place it in a gauze/muslin cloth or a tea ball (with citrus seeds if you have some).
- In a heavy-bottomed saucepan, pour 40cl of water, add the blanched peels, sugar, split and scraped vanilla pod, and the bag of apples. Mix and bring to a boil.
- Reduce heat to medium-high and cook for 22 to 26 minutes, stirring regularly (it sticks easily). Skim off any foam if necessary. The peels should become translucent and very tender.
- Add the lemon juice at the end of cooking and stir for 1 minute. Test the setting: place a small drop on a cold plate, wait 20 seconds, and tilt. If it sets and wrinkles slightly under your finger, it's ready.
- Remove the vanilla pod and the bag of apples. Immediately pour the boiling jam into clean jars, seal, turn upside down for 2 minutes, then turn right side up and let cool.
📊 Nutritional Information
1 serving (approx. 85g)
| Nutrient | Value |
|---|---|
| Calories | 217 kcal |
| Proteins | 0.5g |
| Carbohydrates | 55.2g |
| including sugars | 52.6g |
| Lipids | 0.1g |
| including saturated fatty acids | 0.0g |
| Fibers | 1.2g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 22% AJR |
| Vitamin B6 | 4% AJR |
| Vitamin B9 | 3% AJR |
| Minerals | |
| Potassium | 4% AJR |
| Magnesium | 2% AJR |
| Calcium | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: 3 to 6 months in a cupboard away from light (unopened jar). Once opened: keep refrigerated and use a clean spoon to prevent mold.
💡 Chef's Tips
For a perfect texture: slice the citron peel evenly (not too thick, nor into thin strips). If you prefer it less sweet, reduce the sugar to 450g, but monitor the setting time (the plate test is essential).
🔄 Variations
- More bitterness (marmalade style): blanch the citrus fruits only once instead of twice.
- For a softer texture: extend the cooking time by 3 to 5 minutes with a little water if it thickens too quickly.
