Ingredients
Scale
- 6 lbs fresh Navel or Seville oranges, organic preferred
- 6 cups granulated sugar
- 4 tbsp fresh lemon juice
- 4 cups filtered water
- Optional: 1 tsp ground cinnamon
- Optional: 1/2 tsp ground cloves
- Optional: 1/4 tsp grated nutmeg
- Canning jars (half-pint size) with new lids and bands
Instructions
- Begin by sterilizing your canning jars, lids, and bands. You can do this by washing them thoroughly in hot soapy water, rinsing, and then submerging them in a large pot of simmering water (about 180°F or 82°C) until ready to use. Keep them hot to prevent thermal shock.
- Prepare the oranges. Wash them meticulously. Using a sharp knife or mandoline, thinly slice the oranges (peel and all) into 1/8-inch thick rounds. Remove any visible seeds. Roughly chop the slices into smaller, bite-sized pieces for better jam consistency.
- In a large, heavy-bottomed pot, combine the chopped oranges, filtered water, and fresh lemon juice. Bring the mixture to a boil, then reduce heat and simmer gently for 30 minutes, or until the orange peels are tender. This step helps soften the fruit and release its natural pectin.
- Add the granulated sugar and any optional spices (cinnamon, cloves, nutmeg) to the pot. Stir continuously until the sugar is fully dissolved. Increase the heat to bring the mixture to a rolling boil that cannot be stirred down. Continue to boil vigorously, stirring occasionally to prevent sticking, for about 20-30 minutes, or until the jam reaches its setting point.
- To check for the setting point, you can use a candy thermometer (aim for 220°F or 104°C at sea level) or the cold plate test. For the cold plate test, chill a small plate in the freezer for 5 minutes. Spoon a small amount of hot jam onto the cold plate, let it sit for 30 seconds, then push it with your finger. If it wrinkles, it's ready. Remove from heat.
- Carefully ladle the hot jam into the sterilized hot jars, leaving 1/4 inch headspace. Wipe jar rims clean with a damp cloth. Place hot lids and bands on the jars, tightening to fingertip-tight.
- Process the filled jars in a boiling water canner for 10 minutes (adjust for altitude). Once processing is complete, turn off the heat, remove the canner lid, and let the jars rest in the hot water for 5 minutes. Carefully remove jars and place them on a clean towel on your counter, allowing them to cool undisturbed for 12-24 hours.
- After cooling, check the seals. Lids should be concave and not flex when pressed. Any unsealed jars should be refrigerated and consumed within a few weeks. Store properly sealed jars in a cool, dark place for up to one year. Label with the date!
Notes
For a smoother jam, you can briefly use an immersion blender at the end of the cooking process, before ladling. If you prefer a more intense spice flavor, consider adding whole spices (cinnamon stick, star anise, whole cloves) to a cheesecloth sachet during the simmering phase and remove before canning. Adjust sugar slightly based on the sweetness of your oranges, but remember sugar is crucial for the set and preservation.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Preserve
- Method: Simmering, Water Bath Canning
- Cuisine: Homestyle
Nutrition
- Serving Size: 1 tbsp (15g)
- Calories: 55
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg