Fragrant, tangy, and naturally sweet — perfect for toast, pastries, or even as a cake filling.
Ingredients
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5 large oranges (preferably seedless and juicy)
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1 lemon (adds natural pectin + freshness)
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4 cups granulated sugar (adjust to taste)
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1 cup water (use only as needed)
Instructions
1. Prepare the fruit
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Wash oranges and lemon thoroughly.
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Peel oranges and remove all seeds (if any).
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Chop the orange flesh into small pieces.
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Grate or thinly peel some of the orange zest (avoid the bitter white pith).
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Juice the lemon and set aside.
2. Soften the oranges
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Place chopped oranges, zest, and water into a large saucepan.
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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
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Stir in sugar and lemon juice.
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Keep cooking on medium heat, stirring often, until the mixture thickens. This usually takes 30–40 minutes.
4. Test for readiness
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Place a small plate in the freezer for a few minutes.
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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
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Pour hot jam into sterilized jars, seal tightly, and turn upside down for 5 minutes.
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Let cool, then store in a cool, dark place. Refrigerate after opening.
Tips:
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For a smoother jam, blend the oranges before adding sugar.
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You can reduce sugar by ½ cup for a tangier flavor.
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Adding a pinch of cinnamon gives it a warm, spiced twist.