Orange Jam
Orange Jam is a vibrant, sweet, and tangy fruit spread made from orange juice, pulp, and often the zest or peel of the orange. While similar to marmalade, orange jam typically refers to a smoother, sweeter version that may not always include the thick, bitter rind characteristic of traditional marmalade.
> 60min
Easy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Peel the oranges.
Remove the white part between the skin and the flesh to avoid bitterness.
Cut them into small pieces and remove the seeds and all additional white parts.
Taste the oranges. If it's not too sweet, you can add more sugar.
Let marinate for 1 hour.
Take a third of the peel and cut it into small pieces.
Boil them in a saucepan with water to cover the peels. Stir regularly. Cook until the peels are tender and the excess water has evaporated.
Add the water and the marinated oranges in the same saucepan and boil on low heat and stir well until the sugar has dissolved.
Cover and simmer for 25 minutes, stirring regularly. Be careful not to let the jam burn. Add a little water if necessary. Cooking time may vary depending on the amount of fruit added and its firmness.
Remove any foam that forms on the surface at the end of cooking or regularly.
Optionally, add the agar-agar and cook for another 5 minutes. This ingredient helps the jam solidify.
Check the cooking time by pouring a few drops onto a cold plate, then tilting the plate. If the drop solidifies slightly, the jam is ready. If not, continue cooking for a few minutes, watching carefully.
Remove from heat.
Then take a potato masher and gently mash the fruit (or use an immersion blender) until you get the desired consistency.
Let stand for 10 minutes.
Pour the jam into the prepared sterilized jars, leaving a 6 mm headspace. Clean the edges and seal the jars. Turn them upside down and let them cool completely at room temperature.
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