Orange Jam Recipes


Orange jam has a fresh, sweet citrus flavor, different than marmalades in that there is no bitter peel added to this particular jam. Orange jam is ideal for spreading on toast as part of your breakfast menu, or use it for spreading on crackers as part of afternoon tea or snacks. Once your orange jam has been made, you may want to make thumb-print cookies or sandwich together a light sponge cake with a delicious layer of homemade orange jam. The recipe possibilities are endless once your orange jam has been made.

Orange Jam Recipes
(Sarah Vantassel/Demand Media)


4 cups of sweet oranges (navels are a good choice) 4 cups white sugar 1 package of dried pectin mixed with 1/4 cup of sugar total

Sarah Vantassel/Demand Media

Prepare the oranges by discarding the seeds, pith and outer skin, just using the flesh of the fruit for your orange jam.

Place the prepared oranges in a heavy steel saucepan, as aluminum pans react. Add about an ounce of sugar and cook over medium heat until the fruit is soft.

Add all the white sugar to the cooked oranges reserving 1/4 cup of sugar to mix with the pectin to assure that jelling takes place.

Boil oranges and sugar over medium heat for 5 minutes.

Add the dried pectin mixed with the sugar and stir until well dissolved.

Boil the jam for 2 minutes.

Test a teaspoon of jam on a cold plate. If the jam wrinkles when it's touched, the jam is ready and can be taken off the stove and cooled for 5 minutes.

Fill sterilized mason jars or recycled jam jars with the orange jam to within 1/2 inch of the rim.

Place sterilized lids on the jars and screw bands on firmly.

Set a large pot of water with a lid on a stove burner to boil. When the water is at a full rolling boil, place your jars of jam into the water carefully keeping them upright. Ensure the water comes 2 inches over the top of the jar lids, and the water is at a full rolling boil before timing 5 full minutes. This is called processing in a hot water bath; it is a necessary step in order to seal and thus preserve your jam for a longer shelf-life.

Sarah Vantassel/Demand Media


4 large navel oranges 5 cups of white sugar 1 package of pectin (Sure-Jell or Certo) 3 tablespoons of water

Sarah Vantassel/Demand Media

Chop the oranges.

In a large bowl combine the chopped oranges with the 5 cups of white sugar and allow flavors to mingle for 2 hours, stirring occasionally.

Mix the dried pectin with the water and add it to the orange mixture.

Transfer the contents of the bowl into a heavy saucepan and boil over medium heat for 10 minutes, stirring occasionally.

Test a teaspoon of the hot jam on a cold plate. If the jam wrinkles on touching it lightly, it has reached the jelling stage.

Cool the jam for 5 minutes before filling sterilized jars to within 1/2 inch of the top.

Wipe the jar rims with a damp cloth and seal with sterilized lids and bands.

Store fresh jam in the refrigerator.

Sarah Vantassel/Demand Media
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