I am coming to the end of my Sicilian stay, and this year I managed to be there for orange blossom season even if I arrived at the tail end of the season. I had Amy come back to visit, and one of the first things we did was to go down to the citrus grove to pick enough blossom to make our jam. Most of the blossom had gone but there were still enough for us to pick to make our jam. And the fact that the blossom was nearing the end of its life made it easier to pick. All we had to do was to shake the branches for the petals to fall off the buds and into our basket. Well, not all the petals but at least half. Here below are pics of Amy reaching high up in the tree to get some really good blossom to add to those that fell off easily.
It was lucky I rented my little Sicilian casetta during orange blossom season. I had included a recipe for the jam in the book I am working on right now and was wondering how I was going to test it. Well, I didn’t have to wonder too long as I walked with Mary through her citrus grove and found the trees bursting with blossom. All I had to do was decide which of the blossom were the right ones for the jam — some were small and others large and fleshy. Thinking back to the orange blossom jam of the Lebanese sweet-makers, I decided to go for the fleshier kind and the next day, Amy and I went down early in the morning to pick 1 kilogram of blossom, which was the quantity I needed for the recipe. We quickly realised that if we were to pick so much, we would be spending the rest of our week making the jam. Not only would it have taken forever to pick the blossom — the flowers are surprisingly light — but we would have had to spend hours picking the petals off them. So, I decided to cut down the recipe to a quarter of the quantities and after a good half hour at least, we had picked what we needed.