Homemade Orange Jam
Introduction (short)
Homemade orange jam is a vibrant and delicious spread made with fresh oranges and sugar. It’s perfect on toast, pancakes, or as a filling for pastries. With just a few ingredients, you can enjoy the true taste of citrus sunshine in every spoonful.
Ingredients
4 large oranges (preferably seedless)
1 lemon (for acidity and flavor)
2 cups sugar (adjust to taste)
½ cup water
(Optional: a pinch of cinnamon or vanilla for extra aroma)
Instructions
Prepare the Oranges
Wash the oranges and lemon thoroughly.
Peel the oranges, remove any white pith (to avoid bitterness), and chop the fruit into small pieces.
Remove any seeds.
Cook the Fruit
Place the chopped oranges and lemon juice in a large saucepan.
Add ½ cup of water and simmer over medium heat for about 15–20 minutes, stirring occasionally, until the fruit softens.
Add Sugar
Stir in the sugar and continue to cook over medium heat.
Keep stirring to prevent sticking. The mixture will begin to thicken as it cooks.
Test for Doneness
After about 25–35 minutes, check the jam consistency by dropping a small amount on a cold plate.
If it wrinkles slightly when pushed with your finger, it’s ready.
If still runny, cook a few minutes longer.
Blend (optional)
For a smoother texture, use an immersion blender to puree the jam before the final few minutes of cooking.
Jar the Jam
Pour the hot jam into sterilized glass jars while still hot.
Seal tightly and let cool at room temperature.
Store in the refrigerator once opened.
How to Make (Summary)
Peel and chop oranges → simmer with lemon → add sugar → cook until thick → jar and cool → enjoy your fresh, tangy jam!
Variations
Orange-Mango Jam: Add 1 ripe mango for tropical sweetness.
Orange-Ginger Jam: Add 1 tsp grated fresh ginger for a spicy kick.
Orange-Cinnamon Jam: Stir in ¼ tsp cinnamon for a warm flavor.
Sugar-Free Version: Replace sugar with honey or stevia (cook shorter).
Tips
Use ripe, juicy oranges for the best natural sweetness.
To avoid bitterness, remove as much white pith as possible.
Stir constantly during cooking to prevent burning.
For long storage, sterilize jars by boiling them for 10 minutes before use.
Conclusion (short)
Homemade orange jam is simple, natural, and full of citrus goodness. Once you make it at home, you’ll never go back to store-bought jam again! 🍊✨
Would you like me to make a “Chunky Orange Marmalade” version next (with peel bits for texture)?