Gigérine Or Citre Preserve

 
Gigérine or Citre Preserve

In markets and greengrocers in the South of France you may come across watermelon-like fruits called “gigérine” or “courge gigérine” or “courge barbarine” or “citre” (near Apt) or “méréville” (near Carpentras). They are a variety of watermelon (Citrullus lanatus, in the Cucurbitaceae family) that is not edible raw, but can be made into jam or jelly or used to fill tarts.

Ingredients for 8 people

2kg gigérine or citre

1kg sugar
zest and juice of 1 unwaxed orange
zest and juice of 1 unwaxed lemon
1 vanilla pod

Method

1. Peel the gigérine or citre, remove the seeds and dice the flesh. 

2. Slit open the vanilla pod lengthways and remove the seeds, retaining them. 
3. Macerate all the ingredients overnight in a large bowl or preserving pan.
4. The next day, bring the ingredients to the boil in a preserving pan and simmer for an hour, regularly removing the scum that will form on the surface.
5. Turn off the heat and allow the mixture to cool completely, then turn on the heat again and bring to the boil, then boil hard for 30 minutes.
6. Repeat stage 5, then pour the preserve into sterilised jam jars and cover when cold. The jars are traditionally stored upside down.

Serve with

Delicious spread on bread for breakfast.

You can buy this preserve at the shop at L’Oréliane B&B!

A recipe from
L’Oréliane

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Bed & Breakfast La Forestière, Le Hohwald, France
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Le Hohwald, France
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De Nachtegaal
Damme, Belgium

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