Here is my second ever jam trial and first ever orange jam 🙂
I was mostly inspired by the recipe here, with minor changes.
- 7 mid-big size oranges and 2 navel oranges (I decided to add these later and they were what I have had extra) – total around 3 pounds of oranges (including the peel)
- 3 1/4 cups of sugar
- Juice of one navel orange
- Juice of 1 lemon (around 6 tbs)
- 2 tsp salt
- 1 cup thinly sliced orange peel
- Wash the oranges, peel, and remove the white coat as much as possible (also the seeds)
- Piece the oranges as you please; I have used my hand to have around 2 cms of pieces
- Pour over the sugar, mix, and put aside for 2 hours. Mix with a spoon every 30 min
Put the peels on vinegar-water. After 1 hour or so, take out the peels and remove the white coat as much as possible. I found that putting the peels in water helps remove it with the help of a knife. It is not an easy task, but doable. After that, place the peels on a cutting board with inside up and use the knife the scrap the coat – it is surprisingly easy this way.
- Cut thinly and put aside
- At the end of 2 hours, add all ingredients except the peels and bring to a vigorous boil, continue to simmer at medium heat for 45 min – it should be reduced a little bit
- Add the peels, continue to simmer at medium heat for another 30 min. Mix every few minutes
- Cool down and pour into the jars, close the lid and the ring.
- Makes 2 x 500 ml jam
I washed the jars, rings, and lids in washing machine. Then placed in an oven at 220F for around 40 min in order to kind of sterilize
Verdict: It was somehow too sweet for me, so feel free to use less sugar, but otherwise, yummy :). I love the peels making a contrast with soft orange. I did not water or pressure canned it, so preserve it in the fridge and consume within weeks.