Orange Jam
This simple orange jam recipe is so easy to make, and tastes so good!
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hours 45 minutes
- Yield: varies
- Category: Jams
- Method: Stove top
- Cuisine: American
Ingredients
Scale
- 6–8 lbs oranges
- juice from 1 lemon
- 3 cups sugar
- 1 packet of sure gel
- 2 cinnamon sticks (optional)
- 1 teaspoon ground ginger (optional)
Instructions
- Cut oranges across the middle, section out pulp, until you have 4 1/2 cups
- Pulse in a blender, or in a medium-sized pot with an immersion blender
- Stir in lemon juice, sugar and sure gel
- Add in cinnamon stick, and heat pot over medium heat
- While mixture heats, place a small plate in the freezer
- Bring to a boil, and boil about 25 minutes, until mixture passes the “jam test”
- To test jam, drop a small spoonful on frozen plate to see how thick jam is when it cools. Continue testing until jam is thickened to your preference
- To can: Ladle jam into sterilized canning jars. I usually use 4oz. or 8 oz. jars.
- Place in a waterbath canner of hot water, making sure canning rack is inserted into bottom of canner
- Make sure water level reaches at least one inch above the top of your jars
- Cover canner and bring to a rolling boil for 8 minutes for 4oz. jars, 8 minutes, 8 oz. jars for 10 minutes, and 16 oz. jars for 15 minutes
- When canner is done boiling, remove from heat and let cool at least 15 minutes before removing lid, and letting cool for another 15 minutes before removing jars.
- When removing hot jars from canner, be sure to protect them from drafts to prevent glass breaking. One way to do this is to cover them with a towel as they cool
- Store sealed jars in a cool place out of direct light.
- Enjoy!
Find it online: https://www.frugalfarmwife.com/article/orange-jam/