The Art of French Pastry

order to allow the sugar
to candy the fruit: it enters
the flesh of the fruit
through the pores opened
up by the boiling process.
For this kind of citrus jam I
like to use thin-skinned
oranges because the
bitterness resides in the
white pith; the thicker the
skin, the more bitter the
final product will be. The
best is to use organic