Homemade orange jam is a delightful way to preserve the essence of oranges in a jar, offering a burst of citrus flavor that can brighten up any meal. This recipe is designed to create a natural and preservative-free jam that captures the fresh taste of oranges. Let’s dive into the process of making this delicious orange jam without any artificial additives.
Thank you for reading this post, don't forget to subscribe!
Ingredients:
For the Jam:
3 kg oranges (approximately 2 kg of pulp and peel)
800 g sugar
Juice from 1 large lemon (or 5 tablespoons of lemon juice)
1/4 teaspoon citric acid
5 cloves (optional for added flavor)
Required Utensils:
Grater
Large pot
Clean towel for drying the oranges
Jars for preserving
Preparation and Boiling Time:
Preparation Time: 30 minutes
Boiling Time: About 1 hour
Step-by-Step Procedure:
Preparing the Oranges:
Wash and Dry: Begin by thoroughly washing and drying the oranges to remove any surface impurities.
Grate the Peel: Use a grater to zest the peel, taking care to avoid the bitter white part beneath the skin.
Boil the Peel: Boil the grated peel in water for 5-7 minutes, then drain. This process helps to remove any bitterness.
Prepare the Pulp: Peel the oranges, carefully removing all the white parts. Cut the pulp into small pieces, discarding any seeds.
Making the Jam:
Combine Ingredients: In a large pot, combine the prepared pulp and peel. Add citric acid and cloves if using, for added flavor.
Add Sugar: Pour the sugar into the pot and mix well with the orange mixture.
Cook: Place the pot over medium heat and bring to a boil, stirring frequently. Continue cooking until the jam reaches your desired consistency.
Test the Consistency: To test, place a small amount of jam on a cold plate; it should gel upon cooling.
Preservation:
Cool: Allow the jam to cool slightly before pouring it into sterilized jars.
Seal: Seal the jars while the jam is still warm to ensure a tight seal.
Tips:
For added complexity, consider infusing the jam with additional flavors such as cinnamon, vanilla, or grated ginger.
If you prefer a smoother texture, blend the orange pulp before adding it to the pot.
Store the jam in the refrigerator for 2-3 weeks, or preserve it using a water bath canning method for longer storage.
