This is a sweet and tangy orange jam made with just the pulp and zest of an orange with natural pectin. This recipe uses just three simple ingredients, and it’s so easy you’ll be able to make it. This orange jam recipe is delicious. I make a lot of jams but this is my favorite.
The texture and taste of this orange jam recipe are a darling delight. A great recipe for homemade orange jam is just like this one. Orange peels are NOT added to orange jam-like marmalade. Orange marmalade is sweeter than jam made with other fruits such as apple or raspberry.
WHY DOES THIS ORANGE JAM RECIPE WORK?
To set a jam, you need pectin. As oranges naturally have a lot of pectin in them, we will make jam without any commercial pectin. We will make a bag of piths, pips, and membranes that include the high pectin.
But remember, natural pectin isn’t as effective as commercial pectin, so the orange jam won’t set like the jelly in the commercial jam. So, if you want to make a jam that looks like jelly, you’ll need to add commercial pectin to your recipe.
INGREDIENTS OF ORANGE JAM RECIPE
The best fruit for jam recipes is oranges. They’re tart and have a slight bitterness and aroma when they cook, making them perfect for making jam. We will make this homemade orange jam without adding commercial pectin.
ORANGES
I’m using Kennon, which is another variety of kiwi. It’s small, sweet, and sour and is in season now. You can make your own low-sugar jams in minutes. Seville, mandarin, blood orange, or any other juicy orange variety with a sweet and sour taste are fine for making jam. Avoid fibrous or citrus oranges when juicing. It’s best to buy fruit that has a lot of juicy pulp inside.
Using measuring cups to measure the pulp is the best way to be sure. Some orange varieties have a thick peel, while others have thin peels with more pulp. I have weighed things too so it’s really helpful when you’re grocery shopping.
LOW SUGAR JAM
Homemade jam is a wonderful thing because you can adjust it to your own taste and preferences. I used 2 cups of sugar in this jam, which is fairly sweet.
Add at least 1 cup of boiling water to the pot. You may need to add more depending on how thick your jam is. Like you did in apple jam and pear jam.
LEMON JUICE
There are many ways to adjust the taste of orange jam to fit your need. If your oranges are very sweet and delicious, mix up to ¼ cup of lemon juice. If the oranges are sour you don’t need any lemon juice in the jam. When you first start eating clean, adding less sugar, in the beginning, it is good to add to your smoothies.
MORE TIPS
For more taste in the jam, you can add spices, like cinnamon, cardamom, cloves, and star anise, which will give a rich taste in your jam. This orange jam is perfect for the season and perfect for spreading on toast.
BITTERNESS OF PEEL
People often complain about the very bitter taste of homemade orange jam. Most kids dislike it because they find the flavor very harsh. You’ll only make jam with orange pulp and zest, and the peel will be removed, so there won’t be any bitterness. You’ll get a white part bag when the jam is half done.
If you have an old orange, you can peel it. When you peel the orange, remove the white pith around the outside. Zest is the outer part of an orange. It is very light and sweet tasting. In this recipe, you will mix it with sugar. If you want to be sure that your kids will love it, just call it Orange Candy Jam. When cooking jam you should always be mindful of how long to cook the mixture. If you want to add a little bit of bitterness to your jams, it’s easy to do by adding white peel to the jam.
HOW TO MAKE IT?
PREPARING ORANGES
Make sure your jam will be set properly by placing several plates in the freezer for the jam-setting test.
Boil the oranges in hot water for 5-10 min remove the peel and cut in half to remove the pith. Cut peel into strips, and add to a blender. Pulse to finely chop the peel.
Remove the zest of 3 oranges and carefully peel the white part off the orange, but don’t remove any of the white pith.
Use a vegetable peeler to cut the zest into thin slices. Bring a pot of water to a boil and cook the zest slices for about 3-4 minutes. Let them cool and squeeze out the water before serving.
Peel the oranges and remove the white parts as much as possible. You’ll need a pair of scissors to separate the peel from the fruit.
Make sure that the pulp is seed free. Collect all the pulp together and put it in a pot.
Save the center in a separate bowl. Put the center in a plastic or metal container, then put it in a freezer bag.
STEPS TO MAKING JAM
Add the pulp to the blender and puree it. Put the pulp in a square muslin cloth. Then, hold the cloth in your hand and press and squeeze it to extract all of the pulp from the apple.
Secure the bag with thread, and put at least two or three tight knots.
Put orange puree, sugar, and orange zest in a pot. Add water and boil for 25 minutes or until the mixture is thick. Strain and add orange juice and a muslin bag.
Once most of the sugar has melted you’ll notice the jam starting to thicken. Remove the muslin bag and let cool for a few minutes before spooning out your jam into jars or containers.
Use the spoon to press the bag, so that most of the juice is squeezed out. The juices in the bag will be sticky, so don’t add any more water. Wait until the water has cooled down. Squeeze the water out of it then continue cooking.
JAM SETTING TEST
When the jam is half reduced it’s ready. Now the jam should be sauce-like, but runny. To test if it’s ready to pour, place a teaspoon of jam on a cold plate. A good jam is solid enough to hold its shape on the plate without spreading.
It’s best to use the jam setting point on the jam-making guide to know the proper jam setting point. Freeze this orange jam for easy, quick, stress-free ice cream making. The Orange jam will be spreadable consistency and not thick and chunky as marmalade.
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