Ingredients
Jam Base
- 5 cups orange puree (peeled oranges blended until smooth)
- 1/2 cup lemon juice
- 3 cups granulated sugar
Spices (Optional)
- 1 whole cinnamon stick (tied into a spice bag)
- 3 to 4 whole cloves (tied into a spice bag)
- 1 to 2 whole star anise pods (tied into a spice bag)
Instructions
- Prepare the Oranges: Peel the oranges carefully, removing all the zest and as much of the white pith as possible. Use a paring knife to eliminate any remaining pith, which can cause bitterness in the jam. Save the peels if you wish to make candied orange peel.
- Puree the Oranges: Blend the peeled oranges until smooth using an immersion blender directly in the pot or a countertop blender in batches.
- Measure and Adjust: Measure the orange puree aiming for 4 cups. Adjust the sugar quantity to maintain a 3:4 sugar to puree volume ratio if you have more or less than 4 cups.
- Combine Ingredients and Add Spices: Tie the cinnamon stick, cloves, and star anise into a spice bag. In a wide, heavy-bottomed pot, combine the orange puree, lemon juice, sugar, and the spice bag.
- Cook the Jam: Bring the mixture to a boil over medium-high heat, stirring frequently to avoid scorching. Continue cooking until the jam reaches the gel stage at 220°F on an instant-read thermometer. Remove and discard the spice bag once done.
- Jar the Jam: Ladle the hot jam into clean, hot half-pint jars, leaving 1/4 inch headspace. Wipe rims clean and apply lids and bands, tightening to fingertip tight.
- Store or Process: For immediate use, refrigerate the jam for a few weeks or freeze for up to six months. To preserve longer, process jars in a boiling water bath for 10 minutes, adjusting for altitude. Let the jars rest in the canner for 5 minutes and then cool undisturbed for 12 to 24 hours before checking seals and storing.
Notes
- Removing all pith is essential to avoid bitterness in the jam.
- You can save the orange peels for making candied orange peel as a delicious snack or garnish.
- Use an instant-read thermometer to ensure the jam reaches the proper gel stage at 220°F for optimal consistency.
- Adjust sugar amounts if your orange puree volume differs to maintain proper sweetness and texture.
- Store opened jam in the refrigerator and use within a few weeks or freeze for up to six months for longer storage.
- Boiling water bath processing is recommended for shelf-stable preservation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Jam & Preserves
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
