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
Scale
- 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