Wonderfully fragrant and genuine orange jam. This fantastic fruit with many varieties full of vitamin C to enjoy in pieces, with juices and jams. For this recipe, I did not use navel oranges as often happens, but garden ones. This is a great way to preserve oranges by enriching breakfasts by spreading it on toast, filling croissants and pies. The preparation is really simple; you will need 3 ingredients: oranges, sugar, and lemon. It could also be a beautiful gift to give to relatives and friends during the Christmas period. So you just have to try it now!!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 1.5 lbs oranges (pulp only)
- 1.75 cups sugar
- 1 tsp lemon juice
Tools
- Pan
- Immersion Blender
Steps
First, wash and dry the oranges. Cut the thin peel, avoiding as much of the white part as possible, and set them aside.
Then remove all the white part of the peel left on the orange.
Open the oranges into several parts and cut the segments in half.
Take the peels and cut them into thin strips.
Now proceed with cooking. In a pan, put the orange pulp, sugar, and lemon, turn on high heat and cook the oranges, stirring often to prevent sticking. It will take about 1 hour, at the end of the cooking test by sliding a little jam on a small plate, it should slide slowly. Or if you have a kitchen thermometer you should reach a temperature of 226°F.
At the same time, fill a small pot with water, bring it to a boil and add the sliced peels, cook for 3 minutes. Then drain them and set them aside.
When the jam is ready, blend it with an immersion blender.
Then add the peels inside and mix everything well.
Your orange jam is ready! What a delight!!
Storage
You can store the vacuum-sealed jars at room temperature in a cool place for 12 months. If you have opened the jar, store it in the refrigerator for a few weeks.
Notes
If you notice white spots on the surface while keeping the jar open in the refrigerator, you should throw it away. Remember to sterilize the jars before preserving. https://www.salute.gov.it/imgs/C_17_pubblicazioni_2176_allegato.pdf
Jar Sterilization
Sterilize the jars with the lids you will use for preserving. Place the jars and lids in a pot and cover with water, boil for about 15/20 minutes. As soon as you have finished sterilizing, dry the jars and fill them with the jam leaving about 3/4 inch from the edge, close and invert the jar. Leave until completely cooled to create the vacuum.
