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.

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.