Recapture the zesty essence of oranges with a handcrafted jam that is free of artificial preservatives and exudes the freshness of the fruit. This recipe for delicious orange jam, which I love to make every year, adds a colorful pop to both pastries and breakfast spreads. Now let’s get started on making this delicious citrus dish.


  1. 3 kilogram of oranges, from which about 2 kg of pulp and peel are produced.
  2. 800 grams of sugar
  3. One large lemon’s juice, or five teaspoons of lemon juice
  4. One-fourth teaspoon of citric acid
  5. Five cloves (optional; adds another flavor layer)

Essential Cutlery:

  • Grater
  • Big pot Fresh cloth to dry fruits
  • Jars used for food preservation

Overview of Preparation:

Thirty minutes for preparation

Time to Boil: Approximately 1 hour

Methodical Guide:

Getting the Oranges Ready:

  • Wash the oranges well to start removing any impurities. Wipe them dry with a fresh towel.
  • Shred the Peel: Grate the orange peel with a cheese grater, being careful not to grate through the bitter white pith underneath.
  • Peel Boiling: Boil the grated peel in water for five to seven minutes, and then strain. This process lessens resentment.
  • Get the pulp ready: Thoroughly peel the oranges and remove all white pith. Remove any seeds before chopping the pulp into tiny pieces.

Making the Jam:

  • Combine Ingredients: Combine the pulp and peel in a big pot. For added flavor, add the cloves (if used), lemon juice, and citric acid.
  • Add Sugar: Using a whisk, thoroughly incorporate the sugar into the orange mixture.
  • Cook: Bring the mixture to a simmer over medium heat. boil, stirring all the while. Cook the jam until it reaches the consistency you want.
  • Check for Consistency: To check for consistency, put a tiny bit of jam on a cold plate; when it cools, it should gel.
  • Maintenance:After letting the jam cool slightly, pour it into jars that have been sterilized. To guarantee a secure seal, seal the jars while the jam is still warm.

Advice on Storage and Variation:

  • Think about adding flavors to the jam, such as grated ginger, cinnamon, or vanilla, for a unique twist.
  • Blend the orange pulp before adding it to the saucepan for a smoother texture.
  • The jam will keep fresh for up to three weeks in the refrigerator, or you may use the water bath canning process to extend its shelf life.
  • Preservative-free, this orange jam recipe guarantees a natural flavor explosion that will infuse your meals with the essence of freshly harvested oranges. It’s proof of the straightforward pleasures of handmade preserves, whether smeared over toast or swirled into yogurt.

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