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Orange jam has a warm and sunny flavor, and the addition of winter spices makes it the perfect wintertime jam.
Orange marmalade gets all the attention, but what if you want all the flavor without the peel? The sliced orange peel in a marmalade adds a hint of bitterness to balance out the sweetness of the jam, but at the expense of texture in my opinion. I’m also skeptical about using the peels of a highly sprayed crop, and organic citrus can be hard to find up here in the Northeast.
Orange jam is basically an orange marmalade without the peel, and warm winter spices help to add just enough bitterness to contrast the sweetness of the orange itself. Since the fruits are quite sweet to start, you only need a tiny bit of sugar to make an out of this world orange jam.
Any type of oranges will work wonderfully in this jam, each providing their own unique texture. Tangerines, in particular, have a lovely flavor, and a lot of sweetness. Clementines are a wintertime favorite in these parts, and by far the easiest to find. Keep in mind a sweeter tangerine may require less sugar, and a more bitter orange may require slightly more. Adjust to your tastes.
Start by peeling the oranges, removing as much of the white pith as possible. If the oranges are tough to peel, it’s perfectly fine to peel them with a sharp knife. It takes about 1 1/2 pounds of oranges to make an 8-ounce jar of jam, so you’ll need quite a few for a full canner bath. I’ve written this as a small batch recipe for just two small jars, using 3 pounds of oranges but it can be doubled or quadrupled to make as many as 8 jars of orange jam at once. Larger batches get a bit tricky, and may not gel correctly, so don’t start with more than 12 pounds of oranges at once.
Once the oranges are peeled, they need to be pureed. I use an immersion blender and puree them right in the jam pot. A blender also works well if you work in batches. Try to get a smooth puree, blending up the dividing membranes so the orange jam doesn’t finish with chunks remaining.
Place the orange puree in a saucepan and add sugar. Three pounds of oranges makes about 5 cups of orange puree, and I’m adding one cup of sugar to that amount. To my palate, it’s wonderfully sweet without being over the top. Feel free to add a few tablespoons of lemon juice to boost the acidity and add a bit of tart.
Lemon juice is not necessary for safety, and oranges can be canned without any additional acidity.
For spices, I’ve added warm winter spices including cinnamon, cloves and star anise. Just one or two of each keeps it simple, and adds just a tiny bit of spice without overpowering the orange.
Be careful not to use more than 1 or 2 cloves since they have a very strong flavor. Ginger and allspice would also be good spice choices.
Regardless of what you choose, put them into the jam pot whole and fish them out before canning. Wrapping them up in a tiny bit of cheesecloth tied with cooking twine makes this really easy, or you can just carefully count them before you start and fish them out as the jam gets close to done.
Oranges have plenty of natural pectin and there’s no need to add pectin to orange jam. Some varieties of pectin actually use citrus fruits as their pectin source, so adding pectin seems a bit silly.
Starting with just pureed oranges and a bit of sugar, it takes about 20-30 minutes for the jam to thicken. As it begins to visibly thicken in the pot, test a bit on a plate kept in the freezer and turn off the heat when it gets to the right consistency.
Fill prepared canning jars, leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes and once the jars seal they’re ready for storage in the pantry.
Alternately, store the orange jam in the fridge and it’ll keep for several weeks.
Orange Jam Variations
With orange jam, there’s a lot of room to experiment. Try different types or oranges, add in a bit of peel to make it orange marmalade or mix it with fresh summer herbs for a unique twist. Here are a few of the best orange jam variations I’ve found yet:
Orange Jam
Ingredients
- 3 lbs oranges, peeled, roughly 5 cups puree
- 1 cup sugar
- 1-2 each cinnamon sticks, star anise & cloves, (optional)
Instructions
- Peel the oranges, removing as much of the white pith as possible.
- Puree the oranges with an immersion blender or regular blender.
- Place orange puree in a saucepan and add sugar and spices.
- Simmer the orange puree over moderate heat until it thickens into a jam, about 20-30 minutes. Test for consistency on a plate that's been kept in the freezer.
- Pour the orange jam into prepared canning jars and either store in the refrigerator or process in a water bath canner for 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Ways to Preserve Citrus
Looking for more ways to preserve citrus this season? Here are some of my favorite canning recipes:
- Salt Preserved Lemons
- Canning Lemons (3 Ways)
- Canning Lemon Curd
- Citrus Seed Pectin for Canning
- Kumquat Jam
I’m pretty disappointed with this recipe, unfortunately. I have made many of yours other jam recipes with great success. Anyway, I doubled it, so 6 pounds of oranges (about 9.5 cups of purée) and 2 cups of sugar. It ended up taking over an hour and 15 minutes to finally gel, cooking it on medium-high. And it was terribly bitter. I ended up adding another 2/3 cup of sugar, which helped a little bit, but it still had a bitter aftertaste. I did, however, get the proper yield. I’m just not sure where the other parts went wrong.
The problems with gelling could have to do with you doubling the recipe. Anytime you double a jam recipe it has the potential to affect the gel process because it cooks differently when doubled. I wonder if the additional cook time is what contributed to the bitterness.
I wanted to make orange jam (not marmalade) so I looked at a few recipes, including this one. I used seedless Cara Cara oranges. They were on the large side so the pulp of 6 of them added up to one liter of pulp after I pulverized the oranges in my Vitamix (I did remove the white pith, but not the clear membranes). The Vitamix made quite a froth, so I did skim off the foam as I cooked the pulp. Another recipe was specific about cooking–to 220 degrees. This was much more helpful than the freezer and the plate. I noticed that quite a few people have said it didn’t set. It takes a very long time for the jam to boil down and reach 220 degrees–a loooong time. I ended up with two 8-ounce jars out of the liter of pulp. I hope that this is helpful. I’m going to continue working on this as I do have an orange tree and don’t like marmalade.
Is there a way to use an orange juice with pulp to make this?? I’m a senior & been spending some time making different jams/jellies this year to keep my mind c active. Although the directions don’t prove to be complicated, I’m hoping to find an easier approach. How much “pulp” do you end up with after pureeing? I’d really like to try this.
Thanks for your time & assistance
I definitely think it will work. You may end up with more of a jelly than a jam with the juice. The 3 pounds of oranges ends up being about 5 cups of puree.
Made this today and it is delicious. I used gelling sugar instead of regular sugar, since I saw that some people had a problem with it being too soft. I weighed the fruit without the skins and used half that amount of sugar. So 600g of sugar for 1.2 kg of fruit. And I added some elderflower flavour at the end which really made it pop.
That’s great! Thanks for sharing.
I’m very confused. I followed the recipe to T and it didn’t set. I puréed 3lbs of peeled oranges and used 1 cup of organic cane sugar. I simmered it for about an hour and it was still very runny. After an hour I just gave up and put it into the jars. I also got 4 8oz jars not 2 like the recipe says. Im so confused why I got double the amount if I used 3 lbs of peeled oranges.
Did you weigh the oranges before or after peeling?
It was 3 lbs of peeled oranges
I think that’s probably why the recipe didn’t work out as written. If a recipe says “3 lbs of oranges, peeled” you’re starting off with 3 pounds of oranges and then you’re peeling them. It sounds like you had more orange puree than the recipe called for as a result which would explain why you had a larger yield and also why it didn’t have the correct consistency.
If I use ground spices instead of sticks what would the measurements be?
I did a quick internet search and it looks like 1 stick is equivalent to approximately 1/2 teaspoon of ground cinnamon.
Amazing orange jam! My husband loved the taste and sweetness! Thank you for sharing!
You’re very welcome. So glad you enjoyed the recipe.
I used mandarins and mulling spices, it took a long time to cook down to a good consistency, but it’s fantastic!
That’s great. So glad you enjoyed the recipe.
Can I replace the sugar with Stevia?Thank you!
You can use Stevia but you will want to use a low sugar or no sugar pectin like Pomona’s Pectin.
I’m regretting using this recipe! I’ve been cooking for such a long time and it hasn’t set up. 12 lbs oranges 4 cups sugar. I see in the comments that I’m not the only one. It looks like applesauce consistency now. What do I do?!
Did you start off with 12 pounds of oranges for one batch?
Yes- I found that I needed to bring it to a more rigorous boil for a while for it to set.