Orange Jam

spiced orange jam


  • 68 lbs oranges
  • juice from 1 lemon
  • 3 cups sugar
  • 1 packet of sure gel
  • 2 cinnamon sticks (optional)
  • 1 teaspoon ground ginger (optional)


  1. Cut oranges across the middle, section out pulp, until you have 4 1/2 cups
  2. Pulse in a blender, or in a medium-sized pot with an immersion blender
  3. Stir in lemon juice, sugar and sure gel
  4. Add in cinnamon stick, and heat pot over medium heat
  5. While mixture heats, place a small plate in the freezer
  6. Bring to a boil, and boil about 25 minutes, until mixture passes the “jam test” 
  7. 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
  8. To can: Ladle jam into sterilized canning jars. I usually use 4oz. or 8 oz. jars. 
  9. Place in a waterbath canner of hot water, making sure canning rack is inserted into bottom of canner
  10. Make sure water level reaches at least one inch above the top of your jars
  11. 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 
  12. 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. 
  13. 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
  14. Store sealed jars in a cool place out of direct light. 
  15. Enjoy!