Easy Homemade Orange Jam
This homemade orange jam balances bright citrus, gentle sweetness, and a whisper of bitterness from zest. Peel the fruit to the flesh, macerate overnight, then simmer to a glossy set, simple steps, reliable results, and aroma.
Grandma’s Orange Jam: My Favourite Homemade Recipe
Whenever oranges are in season, I can’t resist turning them into a jar of sunshine.
It’s a little boost on grey days, and a funny excuse to “top up on vitamin C”… hehehe.
At home, my kids often turn their noses up at fresh oranges (no idea why!), so I transform them into a homemade orange jam that’s bright, fragrant, and beautifully balanced, sweet enough to feel comforting, with just a gentle hint of bitterness.
This is my grandmother’s recipe, the one that shaped our childhood snack times. A thick slice of baguette, a swipe of butter, and a spoonful of jam on top, simple, and honestly unbeatable.
The real secret is peeling the oranges to the flesh, removing every bit of white pith so the flavour stays clean and not harsh.
Then I add back a little zest for that classic marmalade-like edge. Warm, nostalgic, and always a hit at breakfast too.
Ingredients for a balanced orange jam
- 1 kg oranges (net weight, peeled to the flesh): remove all white pith to control bitterness; keep the juice for maximum flavour.
- Zest of 1 orange: adds fragrance and a gentle bitter edge; increase only if you like a stronger marmalade bite.
- 800 g sugar: supports preservation and helps the jam set without masking the fruit.
- 1 cinnamon stick: warm, cozy background note that pairs beautifully with orange.
- ½ glass of water (optional): only if your oranges aren’t very juicy, to prevent sticking at the start of cooking.
How to make easy, quick orange jam
- Wash the oranges: rinse and scrub the skins well, especially if they’re not organic.
- Zest one orange: finely zest the coloured part only (avoid the white pith). For more bitterness, add a touch more zest.
- Peel to the flesh (crucial step): remove peel and all white pith, this is what prevents harsh bitterness.
- Cut and keep the juice: chop the oranges into medium cubes over a bowl so you catch every drop of juice.
- Keep the seeds: leave them in the mixture, they contain natural pectin, which helps the jam thicken. (You can remove them later.)
- Macerate overnight: place fruit + juice + zest + seeds + sugar + cinnamon in a pot or jam pan. Stir, cover, and leave overnight.
- Cook until it starts to set: the next day, simmer while stirring regularly until the jam looks glossy and begins to thicken.
- Test the set: spoon a little onto a very cold saucer, it should lightly gel and not run quickly. (Cooking time varies with fruit.)
- Jar it up: pour hot jam into sterilised jars (a funnel helps), fill to the top, close, then turn upside down until completely cool.
Troubleshooting: quick fixes (problem → cause → solution)
- Jam too runny → undercooked / very juicy oranges → simmer 5-10 min more, then redo the cold-saucer test.
- Too bitter → pith left on / too much zest → peel more carefully next time, reduce zest; optionally add a small squeeze of lemon at the end.
- Too sweet → very sweet oranges → slightly reduce sugar next time (but don’t cut too much if you want good keeping quality).
- Crystallised sugar → sugar not fully dissolved / heat too high → dissolve well during maceration, cook more gently, stir regularly.
- Flavour feels flat → not enough zest → add a little more coloured zest only (never the white pith).
Jarring and Storage
- Sterilise the jars and lids (boiling water or a very hot dishwasher cycle), then let them air-dry completely.
- Fill while hot right up to the rim, wipe the rim clean, and seal immediately.
- Invert the jars for 5-10 minutes (or until fully cool) to help create a secure seal.
- Store unopened jars in a cool, dark cupboard, away from heat and direct light.
- Once opened, keep in the fridge and use within 2-3 weeks.
Other recipes to try with oranges
- Gluten-Free Orange Almond Cake
- Orange Yogurt Loaf Cake : Ultra Moist
- Non-Alcoholic Orange and Grapefruit Spritz
- Orange Marmalade : without bitterness
Other jam recipes to try
Traditional Homemade Orange Jam recipe
- Total Time: 13 hours 10 minutes
- Yield: 6 pots 1x
Description
This homemade orange jam balances bright citrus, gentle sweetness, and a whisper of bitterness from zest. Peel the fruit to the flesh, macerate overnight, then simmer to a glossy set—simple steps, reliable results, and aroma.
Ingredients
- 1 kg oranges (net weight, peeled to the flesh)
- Zest of 1 orange
- 800 g sugar
- 1 cinnamon stick
- 1/2 glass water (optional, if your oranges are not very juicy)
Instructions
- Wash and scrub the oranges. Zest 1 orange (unless you like your jam a bit more bitter, add more orange zest).
- Peel the oranges to the flesh, leaving none of the white pith (this is what gives bitterness).
- Cut the oranges into medium cubes, keeping all the juice that runs out.
- Leave the seeds, as they contain pectin and will help prevent the jam from being too runny.
- Put everything, zest, fruit, seeds, sugar, and cinnamon, into a pot or jam pan and leave to macerate overnight.
- Resume your preparation and cook until the jam starts to set.
- Check doneness by pouring a little juice onto a very cold saucer: it should set slightly. Cooking time may be longer or shorter depending on the quality of the fruit…
- Finally, pour into sterilised jam jars, fill to the rim using a jam funnel, and turn them upside down until completely cool.
- Prep Time: 35 min
- rest time: 12 hours
- Cook Time: 35 min
- Category: Jam preserve
- Cuisine: winter cuisine
Nutrition
- Serving Size: 100 ml
- Calories: 245 kcal