Orange Jam

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A bright, sweet orange jam made from fresh orange supremes with no peel or pith. Pure citrus flavor with a soft, spreadable set, perfect for toast, baking, or layering in cakes. No added pectin needed.

Prep Time40

Cook Time10

Canning Time10

Total Time1

Course: Jam

Cuisine: American

Keyword: Citrus Jam, Orange Canning Recipes

Servings: servings, makes 3 to 4 half pint jars

Equipment

Large pot or Dutch oven
Water Bath Canner
Half-pint canning jars with lids and bands
Jar lifter
Canning Funnel
Sharp paring knife
Instant Read Thermometer

Ingredients

5 lbs oranges see notes
1/2 cup lemon juice preferably fresh
3 cups sugar see notes

Instructions

Peel the oranges, removing the outer zest with a knife. Save the peels for candied orange peel if desired. Go back on a second pass to remove every last bit of white pith, which is where the bitterness hides.
Cut the oranges into supremes by slicing along each membrane to release the segments. Work over a bowl to catch any juice. You should get about 4 cups of supremes (or 1 1/2 lbs prepared) from 5 pounds of oranges as purchased.
Measure the supremes. If you have more or less than 4 cups, adjust the sugar proportionally using a ratio of 3 cups sugar per 4 cups fruit.
Combine the supremes, lemon juice, and sugar in a wide, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring frequently. Cook for 8 to 10 minutes until the jam reaches 220°F (the gel point, see notes).
Ladle the hot jam into prepared half-pint jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands, and tighten to fingertip tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Remove jars and let cool undisturbed for 12 to 24 hours.
Check seals, label jars, and store in a cool, dark place for up to 18 months.

Notes

This jam has a soft, spreadable set with visible chunks of orange. A softer set is normal for jams made without added pectin.

Do not skip the lemon juice. It balances the sweetness and helps the jam set properly. Without it, the jam is cloyingly sweet.

Do not reduce the sugar. The 3:4 ratio of sugar to fruit is what allows this jam to set without added pectin. If you want a lower-sugar version, use Pomona's Pectin and follow their directions separately.

Amounts

This recipe uses 5 pounds of oranges as purchased to make 4 cups orange supremes (or 1 1/2 lbs in prepared weight). In my kitchen, that was about 10 medium oranges, but this can vary based on variety and how efficient your are cutting them. Aim for 4 cups supremes, which might take slightly more or less than 5lbs as purchased. If you end up with less, adjust the sugar as nessisary to maintain a 4:3 ratio by volume.

The lemon in this recipe is 1/2 cup, which can be fresh or bottled. You'll need about 2-3 fresh juicy lemons to yield this amount.

Orange Varieties

Navels are the easiest oranges to work with and give a classic sweet flavor. Blood oranges add deeper color and complexity. Cara Cara oranges are milder and sweeter. Avoid thin-skinned juice oranges, as they're harder to supreme and tend to have more seeds.

Testing for Set

The gel point is 220°F at sea level. Above sea level, the set point drops by 1 degree for every 500 feet in elevation. For example, at 1,000 feet in elevation, the set point is at 218 F. Use an instant-read thermometer and trust it over the clock, but this should take roughly 8 to 10 minutes to set.

If you don't have a thermometer, use the cold plate test: chill a small plate in the freezer before you start, drop a teaspoon of hot jam onto it, and push it with your finger. If it wrinkles, it's set.

Yield & Storage

Expect 3 to 4 half pints, depending on how juicy your oranges are and how long you cook the jam.

Sealed jars keep 12 to 18 months in a cool, dark place. Once opened, refrigerate and use within 3 to 4 weeks.

Altitude Adjustments

For water bath canning, processing times increase at higher altitudes:

Under 1,000 feet: 10 minutes
Over 6,000 feet: 15 minutes

Nutrition