1. How can I make this jam not bitter?

The slight bitterness in this orange jam is subtle and often considered an acquired taste. However, if you prefer a milder flavor, you can simply skip adding the sliced peel. Another option is to boil the orange peel in water before adding it to the juice and sugar. This blanching step helps remove much of the bitterness while keeping the citrus aroma.

2. What type of oranges should I use?

Naval or Valencia oranges works really well, if you plan to use the peel as in this recipe, pick oranges that has a thick peel. And they don't need to be sweet, since the oranges are mixed with sugar, the sweetness comes from the sugar while you still get the bright citrus flavor you’re aiming for.

3. Do I need to use commercial pectin?

No, oranges naturally contain pectin, and when mixed with sugar and heated, it forms a gel. This is exactly the texture you want for jam, thick and set rather than soupy or watery.

Orange Jam

Name: Orange Jam
Prep time: 20 min
Cook time: PT-491993H15M34S
Total time: 1 h 20 min
Cuisine: Palestinian/American
Ingredients: 4 cups of orange juice (10-12 oranges), including peel and pulp.; 2 medium size lemons, zest and juice; 3 cups congratulate sugar

Description

This delicious orange jam recipe is made with just three ingredients, and comes together in a few easy steps. Using the juice, pulp, and peel of the oranges which gives the jam a subtle, pleasant bitterness that beautifully balances the bright citrus flavor and sweetness from the sugar.

Ingredients

Scale

4 cups of orange juice (10-12 oranges), including peel and pulp.
2 medium size lemons, zest and juice
3 cups congratulate sugar

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Instructions

Start by washing and rinsing the oranges well.
Using a sharp peeler, carefully peel the oranges.
With a sharp knife, thinly slice the orange peels. To save on time, you can stack a few peels together and slice them at once.
Cut each peeled orange in half and juice them, making sure to keep the pulp. If your oranges have many seeds, strain the juice to remove them.
Zest and juice the lemons.
Add the orange juice, reserved pulp, sliced orange peel, lemon zest, lemon juice, and sugar to a pot.
Place the pot on the stove over high heat.
Once the mixture comes to a boil, lower the heat to medium-low.
Let the jam cook for 45–60 minutes, stirring occasionally and keeping an eye on the texture.
When the jam starts to bubble steadily, it’s time to test if it’s ready.
Using a clean, dry tablespoon, place a small amount of jam onto a cold plate. Gently push it with your finger, if it wrinkles and doesn’t run, the jam is ready.
If it’s still runny, cook for a few more minutes and test again.
Carefully pour the hot jam into clean, dry jars.
Leave the jars uncovered until the jam is fully cooled (you can loosely cover them with a kitchen towel overnight), then seal and refrigerate.

Notes

Be sure not to include any of the white part of the orange (the pith), as it will make the jam overly bitter. This is why using a sharp peeler to peel the outer skin is easier and more precise.
I recommend using a hand squeezer to extract as much juice and pulp as possible. If your oranges have a lot of seeds, remove them with a strainer or a small spoon while keeping the pulp.
If your oranges are very sweet adjust the sugar quantity by using less sugar.

Extra Tips to Perfect the Jam

It’s important not to under cook the jam otherwise, it won’t keep well. One of the key signs that it’s ready is when it starts forming steady, gentle bubbles while simmering on low heat. That bubbling means the jam has reached the right temperature and texture. At this point you can tested by taking a small portion and place it on a cold plate.
Avoid overcooking the jam, as it can become overly thick.
The key to preserving any jam is in the cooking, letting it boil gently over low heat for a good while helps it last longer. Making jam is simple, but it can be a bit tricky if you're not paying close attention.
To test for doneness, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a little onto the cold plate. Let it sit for 30–60 seconds, then gently push it with your finger. If it wrinkles and doesn’t run, it’s ready. If it’s still liquid, cook for a few more minutes and test again.
It’s very important to make sure your jars are thoroughly washed and completely dry before filling them with jam. Once the jam is cooked, be especially careful, any water that gets into the pot or the jars can cause the jam to spoil. This step is critical for preserving the jam safely and ensuring it lasts through the year. I always make sure the jars are washed, dried well, and ready before the jam finishes cooking.