Introduction

Orange jam is a bright and zesty preserve that captures the fresh citrus flavor of ripe oranges. Made from simple ingredients, it’s perfect for spreading on toast or adding a fruity touch to desserts.

A clear glass jar filled with bright orange marmalade sits in the center of a white plate with a light gray rim, surrounded by six orange and yellow half-cut citrus fruits showing seeds and pulp; a transparent spoon is inside the jar with marmalade on it, while another transparent spoon rests on one fruit half with marmalade on its tip. The plate is set on a white marbled surface, partially covered by green foliage and orange flower garlands in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds oranges (about 10 large oranges) – makes 4½ cups of orange puree (1 litre)
2 cups sugar (or 1½ cups for low sugar jam)
¼ cup orange zest (sliced)
2 tablespoons lemon juice (add more if oranges are sweet and not tart)

Instructions

Step 1: Place 2 plates in the freezer to test the jam’s setting later. Prepare clean and dry jars for storing; sterilize if you plan to can the jam.
Step 2: Remove the zest from 3-4 oranges using a sharp serrated knife, avoiding the white pith. Boil the zest in water for 3 minutes until the water turns yellow. Strain and discard the water; set zest aside.
Step 3: Peel all oranges carefully, removing as much white pith as possible. Cut each orange in half and slice off the pulp, leaving the centers and seeds intact. Remove any seeds from the pulp.
Step 4: Blend the orange pulp into a puree. Double a 6-inch square of cheesecloth and place it over a small bowl. Put the reserved orange centers and seeds in the cloth, tie tightly with cotton thread or unflavored dental floss.
Step 5: In a heavy-based pan, combine the orange puree, sugar, orange zest, lemon juice, and the tied cheesecloth bag containing seeds.
Step 6: Cook on medium-low heat for about 30 minutes, stirring occasionally. When the liquid reduces by half, remove the muslin bag and continue cooking on low heat, stirring frequently.
Step 7: Cook until the jam thickens to a sauce-like consistency that coats the back of a spoon. Test setting by placing a small amount on a cold plate; if it holds shape without spreading, the jam is ready.
Step 8: Ladle hot jam into clean, dry jars, leaving about ½ inch of space below the lid. Wipe rims with a wet towel, seal with lids, and turn jars upside down briefly to create a vacuum seal. Store in the fridge or freezer, or follow canning procedures for longer room-temperature storage.

Tips & Variations

For a smoother texture, strain the orange puree before cooking to remove any pulp fibers.
Adjust the lemon juice based on the sweetness of your oranges to balance the tartness.
Add a pinch of ground cinnamon or ginger for a warm, spiced flavor variation.
Use organic oranges for zest to avoid pesticide residues.

Storage

Store the orange jam in sterilized jars in the refrigerator for up to 3 weeks or freeze for up to 3 months. To reheat, warm gently on the stove or microwave to restore a spreadable consistency. For longer storage at room temperature, follow proper canning procedures to ensure safety and shelf life.

How to Serve

A close-up image shows a clear, shiny, amber-colored honey being poured from a silver spoon into a small, square-shaped glass dish with wavy edges. The honey flows smoothly in a thick, sticky stream, forming a glossy pool at the bottom of the dish. The dish sits on a white marbled surface, with parts of red and green bowls visible out of focus in the background, adding subtle color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use navel oranges instead of other types?

Yes, navel oranges work well for jam as they are sweet and seedless, but you may want to add extra lemon juice to brighten the flavor if they are very sweet.

Why do I need to use a cheesecloth bag with the seeds?

The seeds contain natural pectin, which helps the jam to set properly. Tying them in a cheesecloth bag allows you to extract pectin during cooking without the seeds ending up in the jam.