Description
A bright, fragrant homemade orange jam made with whole citrus, natural pectin, and simple ingredients for a beautifully set, sweet and tangy preserve.
Ingredients
Scale
- 4 to 5 medium organic, unwaxed sweet oranges (Navel or Valencia)
- 1 large lemon
- 3 cups (600g) granulated sugar
- 4 cups (940ml) filtered water
Instructions
- Wash the oranges and lemon thoroughly. Cut off the ends and slice them as thinly as possible, leaving the peel on. Remove any seeds you find and tie them securely inside a small square of cheesecloth.
- Place the sliced citrus, the cheesecloth bag of seeds, and the water into a large, wide, heavy-bottomed pot. Bring to a boil, then reduce the heat and simmer uncovered for 40 to 45 minutes until the peels are completely soft and translucent.
- Remove the bag of seeds and squeeze its natural gel back into the pot. Stir in the granulated sugar until fully dissolved. Increase the heat to medium-high and bring to a rolling boil, stirring frequently to prevent scorching.
- Boil the mixture until it reaches exactly 105°C (220°F) on a candy thermometer. If you don’t have a thermometer, spoon a small amount of jam onto a chilled plate and let it sit for 1 minute. If the surface wrinkles when pushed with your finger, it is ready.
- Remove from heat and let the jam rest for 5 minutes. Ladle the hot jam into sterilized glass jars, leaving ¼-inch of headspace. Wipe the rims, seal tightly, and let cool completely at room temperature to allow the gel to set.
Notes
Use organic, unwaxed oranges since the peel is included. The citrus seeds provide natural pectin, helping the jam reach a beautiful gelled consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg