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.
