I have been putting off writing this post for so long, as I could not find any really funny take on the how to write it.  I mean, me making marmelade is kind of funny enough as it is.

But the truth is, I did not make it, but I supervised it’s making.  Stephane is responsible, and his skill in the kitchen, especially for desserts is much more consistent than mine, so you can trust this recipe 100%;

The oranges were not mine either.  I stole them from my mother-in-law’s garden, which technically borders on my back windows, so I do claim some ownership to them.

Yeah, it’s rare to have a garden in Monaco, and also probably pretty rare to have a son-in-law that makes marmalade.

I grew up thinking that making jelly or marmelade was some sort of olden times process, that takes hours and days and weeks to do, much like distilling moonshine.  But it’s not that difficult, and here’s the proof:


Confiture d’oranges Amères (Orange Marmelade)


  • 1 kg Oranges
  • 700 grams Sugar
  • 1 Lemon


  • Wash (but not scrub) the oranges
  • Slice the oranges in thin slices
  • Remove the seeds to use for making the gelatin and place in a small cloth mesh bag and tie with strin
  • Lay out the orange slices on a cooking sheet and cover them in sugar and lemon juice and let them soak overnight
  • Boil the oranges for 7 minutes, then cook for 12 minutes on low heat (with bouquet of seeds)
  • Repeat this cooking once per day, for three days straight
  • Taste and test on a cold plate to assure it has set, if not cook one more day
  • Remove and place in jars

Once in the jars you can place labels, ribbons and cloth tops on the jars, or you can just keep procrastinating this last step until all jars are consumed, like me!