Homemade Orange Jam

Fragrant, tangy, and naturally sweet — perfect for toast, pastries, or even as a cake filling.

Ingredients

  • 5 large oranges (preferably seedless and juicy)

  • 1 lemon (adds natural pectin + freshness)

  • 4 cups granulated sugar (adjust to taste)

  • 1 cup water (use only as needed)


Instructions

1. Prepare the fruit

  • Wash oranges and lemon thoroughly.

  • Peel oranges and remove all seeds (if any).

  • Chop the orange flesh into small pieces.

  • Grate or thinly peel some of the orange zest (avoid the bitter white pith).

  • Juice the lemon and set aside.

2. Soften the oranges

  • Place chopped oranges, zest, and water into a large saucepan.

  • Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, stirring occasionally, until the fruit is soft.

3. Add sugar & lemon

  • Stir in sugar and lemon juice.

  • Keep cooking on medium heat, stirring often, until the mixture thickens. This usually takes 30–40 minutes.

4. Test for readiness

  • Place a small plate in the freezer for a few minutes.

  • Spoon a bit of jam onto the cold plate and tilt it — if it wrinkles and doesn’t run, it’s ready.

5. Bottle it up

  • Pour hot jam into sterilized jars, seal tightly, and turn upside down for 5 minutes.

  • Let cool, then store in a cool, dark place. Refrigerate after opening.


Tips:

  • For a smoother jam, blend the oranges before adding sugar.

  • You can reduce sugar by ½ cup for a tangier flavor.

  • Adding a pinch of cinnamon gives it a warm, spiced twist.

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