Nothing captures the vibrant essence of citrus better than homemade orange jam. This delightful preserve is a perfect combination of sweetness, tanginess, and natural fruit flavor, making it a favorite among breakfast lovers.
Whether spread on toast, swirled into yogurt, or used as a filling for pastries, orange jam adds a refreshing touch to any meal. Store-bought versions often include preservatives and artificial flavorings, but with this homemade recipe, you can enjoy a healthier, more flavorful alternative made entirely from natural ingredients.
This recipe is easy to follow and requires minimal ingredients, making it ideal for beginners and seasoned cooks alike. You’ll not only enjoy the process of making it but also love the rich, zesty taste that results.
Ingredients
- 4 large ripe oranges (preferably seedless)
- 1 large lemon (for juice and zest)
- 2 ½ cups granulated sugar
- 1 cup water
Instructions
- Prepare the Oranges: Begin by washing the oranges thoroughly to remove any wax or residue. Peel the oranges, making sure to remove any thick white pith, which can make the jam bitter. Separate the segments and remove any seeds if there are any. Chop the orange flesh into small pieces or blend briefly for a smoother consistency.
- Extract Lemon Juice and Zest: Wash the lemon and grate the zest using a fine grater, taking care not to include the bitter white pith. Then, squeeze out the juice. The lemon juice will help balance the sweetness and add natural pectin, which aids in the setting of the jam.
- Combine Ingredients: In a large saucepan or heavy-bottomed pot, combine the chopped orange pieces, lemon zest, lemon juice, sugar, and water. Stir everything well to ensure the sugar begins to dissolve. Let the mixture sit for about 10–15 minutes so the flavors can start to meld.
- Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a boil while stirring occasionally to prevent burning. Once it begins to boil, reduce the heat and let it simmer gently. Continue to cook the jam for 35–45 minutes, stirring regularly. As the mixture reduces, it will thicken and become glossy. You’ll notice the texture change from runny to jam-like consistency.
- Test for Doneness: To check if your jam has reached the right consistency, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through the middle — if the jam wrinkles slightly and holds its shape, it’s ready. If not, continue to simmer for a few more minutes and test again.
- Cool and Store: Once the jam has reached the desired consistency, remove it from the heat and allow it to cool for 5–10 minutes. Spoon the jam into sterilized glass jars while still warm, leaving about half an inch of space at the top. Seal tightly with clean lids. Let the jars cool completely at room temperature before refrigerating or storing.
- Storage Tips: Store the jam in the refrigerator if you plan to consume it within a few weeks. For longer storage, use proper canning techniques by boiling the sealed jars in water for 10 minutes to ensure a vacuum seal. Properly canned jam can last for up to a year in a cool, dark place.