Description
This homemade orange jam recipe transforms fresh, juicy oranges into a luscious, tangy-sweet preserve perfect for spreading on toast, dolloping on yogurt, or adding vibrant citrus flavor to your desserts. Utilizing fresh orange puree, carefully boiled orange zest, and a touch of lemon juice for balanced tartness, this jam is slowly cooked on the stovetop to achieve the perfect thick, spoon-coating consistency. With options for standard or reduced sugar, it’s a delightful way to capture the fresh taste of oranges year-round.
Ingredients
Scale
For the Orange Jam
- 3 pounds oranges (about 10 large oranges, makes 4½ cups of orange puree / 1 litre)
- 2 cups sugar (or 1.5 cups for a low sugar version)
- ¼ cup orange zest (thinly sliced, from 3–4 oranges)
- 2 tablespoons lemon juice (adjust more if oranges are sweet and less tart)
Instructions
- Prepare Plates and Jars: Place 2 plates in the freezer to test jam setting later. Prepare clean, dry jars for storage and sterilize them if planning to can the jam.
- Prepare the Orange Zest: Using a sharp serrated knife, carefully remove the zest from 3-4 oranges, avoiding the bitter white pith. Boil the zest in water for 3 minutes until the water turns yellow, then strain and discard the water. Set the zest aside.
- Peel and Prepare Oranges: Peel all oranges, removing as much of the white pith as possible for a smoother jam. Cut each peeled orange in half, then slice the pulp from each half, leaving the core and seeds intact.
- Puree the Orange Pulp: Place the orange pulp (free of seeds) into a blender and puree until smooth.
- Prepare Seed Bag: Place a double layer of 6-inch cheesecloth over a small bowl with edges hanging down. Put the orange centers containing the seeds onto the cloth and tie tightly with undyed cotton thread or unflavored dental floss to make a muslin bag.
- Combine Ingredients in Pan: In a thick-based pan, add the orange puree, sugar, orange zest, lemon juice, and the cheesecloth seed bag.
- Cook the Jam: Cook on medium-low heat for 30 minutes, stirring occasionally. When the volume is reduced by half, remove the muslin bag containing seeds. Continue cooking on low heat with frequent stirring until the jam thickens to a sauce-like consistency that coats the back of a spoon.
- Test for Doneness: Take a small amount of jam on one of the chilled plates and let it cool briefly. If the jam holds its shape and doesn’t spread, it is ready.
- Jar the Jam: Ladle the hot jam into clean, dry jars leaving ½ inch of headspace. Wipe the rims with a wet towel to ensure a clean seal, place the lids on, and turn jars upside down to create a vacuum seal. Store refrigerated or frozen for everyday use, or follow proper canning procedures for long-term room temperature storage.
Notes
- Using the cheesecloth bag for the cores with seeds allows for easy removal and avoids bitterness in the jam.
- Adjust lemon juice to taste, especially if your oranges are unusually sweet, to maintain a balanced tartness.
- Freezing plates beforehand helps accurately test the jam’s setting point.
- For longer preservation without refrigeration, ensure jars are sterilized and use safe canning methods.
- For a lower sugar version, reduce sugar to 1.5 cups but note this may affect shelf life slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Jam & Preserves
- Method: Stovetop
- Cuisine: American
Keywords: orange jam recipe, homemade orange preserve, citrus jam, stovetop jam, easy fruit jam
