The Best Ever Orange Jam Recipe at Home | Homemade Orange Jam | Orange Jam | Orange Jam Recipe | How to Make Orange Jam | Making Orange Jam Without Pectin | Orange Jelly | Cranberry Orange Jam | Ginger Jam | Orange Jam No Pectin | Homemade Orange Jam (No Pectin, No Peel): Here is the complete recipe for making orange jam at home (peel-free, bitterness-free—even sweeter than marmalade):
Ingredients
3 lbs (approx. 6–8) fresh Navel oranges
1½ cups granulated sugar (adjust to taste)
2 tablespoons fresh lemon juice
½ teaspoon ground cinnamon (optional)
½ teaspoon ground ginger (optional)
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| Best Ever Orange Jam Recipe |
Instructions
Prepare your jars and plates. Sterilize your jars in an oven at 140°C / 275°F. Place 2 plates in the freezer to test for the jam's setting consistency.
Prepare the orange zest (optional, but recommended). Using a sharp serrated knife, remove the peel from 3–4 of the oranges; be careful not to include the white pith. Boil the peels in water for 3 minutes, until the water turns yellow. Then, drain the peels, discard the water, and set the peels aside. Doing this removes any bitterness.
Prepare the orange pulp. Peel the oranges, remove as much of the white pith as possible, and cut them into small pieces. Place the orange pieces into a blender and puree them.
Cook the sugar syrup. In a saucepan, combine the sugar, lemon juice, and orange zest, and stir over low heat. Continue stirring until the sugar has completely dissolved—this will take 5–10 minutes.
Add the orange puree and bring to a boil. Pour the blended oranges into a saucepan. Bring to a boil over high heat, stirring constantly, for about 8–10 minutes. Then, turn off the heat. At this stage, you may also add spices (such as cinnamon or ginger), if desired.
Check for setting. To determine how thick the jam will become once cooled, place a small spoonful of the jam onto a cold (freezer-chilled) plate. Continue testing until the jam reaches your desired consistency.
Jar it up. Fill the jam into jars and let it sit for 24–48 hours to allow it to fully set and thicken.
Tips and Key Points
Jam vs. Marmalade: When making orange jam, we do not use the orange peels—we use only the fruit pulp. Orange jam does not develop any bitterness later on because we utilize only the fruit pulp; essentially, you get the pure taste of orange juice rather than the flavor of the peel.
Best Orange Variety: Navel oranges are the best choice because they are sweet, seedless, easy to peel, and readily available.
Sugar Ratio: Adopt a simple ratio: one part fruit to half a part sugar. After peeling the fruit and removing as much of the white pith as possible, weigh the fruit before adding it to the jam pot—this makes it easy to determine exactly how much sugar to add.
Why Lemon Juice? Lemon juice helps inhibit bacterial growth and also aids in the proper setting of the jam.
Spice Variations: Add the juice of half a lemon (along with its seeds, to help the jam set), ½ teaspoon of ground ginger, and ½ teaspoon of ground cinnamon. You can also add cloves, nutmeg, star anise, or allspice—simply choose any two of these and experiment to find your preference. Is the jam not setting? If the jam still hasn't set after two days, transfer it to a saucepan, add ½ cup of sugar and 1–2 tablespoons of liquid pectin, and bring it to a rolling boil while stirring constantly.
Storage: Fill pre-prepared canning jars with the orange jam, and either store them in the refrigerator or process them in a water bath canner for 10 minutes.
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