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Homemade Orange Jam

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This Homemade Orange Jam is a delightful spread made with fresh oranges, sugar, and lemon juice. It’s the perfect way to enjoy the bright, citrusy flavor of oranges all year long. Great for spreading on toast, topping scones, or using as a filling for cakes and pastries. #OrangeJam #HomemadeJam #CitrusJam #Preserves #JamRecipe #HomemadeGoodness

Ingredients

Scale
  • 35 oz (about 2.2 lbs) oranges (Seville oranges are traditional, but any variety works)
  • 26 oz granulated sugar
  • Juice of 1 lemon
  • 17 fl oz water

Instructions

  • Prepare the oranges: Thoroughly wash the oranges. Peel them, saving the peels. Slice the peels into thin strips (about 1/8 inch wide) and remove as much of the white pith as possible to avoid bitterness. Chop the peeled oranges into segments, discarding any seeds.
  • Combine ingredients: In a large pot, combine the chopped oranges, orange peel strips, sugar, lemon juice, and water.
  • Cook the jam: Bring the mixture to a boil over medium heat, stirring constantly until the sugar dissolves. Reduce the heat to low and simmer for 45-60 minutes, stirring occasionally, until the jam thickens to your desired consistency.
  • Test for doneness: To test, place a small amount of jam on a chilled plate. Run your finger through it—if it wrinkles, it’s ready. Alternatively, use a candy thermometer; the jam should reach 220°F (104°C).
  • Jar the jam: Remove the jam from the heat and carefully pour it into sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims clean, then seal with the lids.
  • Invert jars: Place the sealed jars upside down on a clean surface to cool completely. This step helps create a vacuum seal.

Notes

  • Orange Variety: While Seville oranges are ideal for marmalade due to their high pectin and slightly bitter flavor, you can use any orange you like. If using sweeter oranges, consider adding a bit more lemon juice to balance the sweetness.
  • Peel Preparation: Be sure to remove most of the white pith from the orange peels, as it can contribute to bitterness in the jam.
  • Cooking Time: Cooking times may vary depending on the juiciness of your oranges and your stove’s heat. Keep an eye on it and test frequently for the right consistency.
  • Sterilizing Jars: Sterilize jars and lids by boiling them in water for 10 minutes, or use a dishwasher’s sanitize cycle.
  • Storage: Store sealed jars in a cool, dark place. Once opened, refrigerate.

Nutrition

Find it online: https://easyfoodflash.com/homemade-orange-jam/