Homemade Orange Jam

 

Ingredients

• 2 lb (900 g) oranges (Seville for bitter marmalade, or navel/Valencia for sweeter)
• 1 lemon (juice; save seeds & membranes)
• 2 1/2–3 cups (500–600 g) granulated sugar, to taste
• 2 cups (480 ml) water
• Optional: 1/2 tsp vanilla or 1 tbsp orange liqueur to finish
• Optional: 1 tbsp powdered pectin if using very sweet, low-pectin oranges

Instructions

1. Prep the citrus.
   Scrub fruit. Peel zest in wide strips, avoiding excess white pith, then slice the zest into fine matchsticks. Halve the fruit; juice and strain. Tie membranes + seeds from oranges and lemon in cheesecloth—this “pectin bag” boosts your set.
2. Simmer the peel.
   In a pot, combine sliced peel, orange + lemon juice, and water. Add the pectin bag. Simmer 15–20 minutes until the peel is tender and translucent.
3. Add sugar and boil to gel.
   Remove the bag; squeeze back juices and discard solids. Stir in sugar (start with 2 1/2 cups), then boil vigorously, stirring often, 15–25 minutes until 220°F/104°C OR until a chilled plate shows distinct wrinkles when you push the edge of a spoonful. Add optional powdered pectin only if needed; boil 1 minute more.
4. Finish.
   Off heat, stir in vanilla or orange liqueur if using. Let stand 2 minutes, then skim foam for a glassy finish.
5. Jar & store.
   Ladle into warm, clean jars (1/4 in headspace). Refrigerate up to 1 month or freeze up to 6 months. For pantry storage, process in a boiling-water bath for 10 minutes; cool 24 hours and check seals.