Orange jam delivers bright, sunny citrus flavor, and a touch of warming winter spices makes it an ideal preserve for cold-weather breakfasts and snacks.
Marmalade often gets the spotlight, but if you prefer all the orange flavor without the chewy peel, a smooth orange jam is a great alternative. The thin strips of peel in marmalade add bitterness that balances sweetness, but they also change the texture. If you’re concerned about pesticide residue or can’t find organic citrus, leaving the peel out is a simple solution.
Think of orange jam as marmalade without the rind. Adding a few whole winter spices—cinnamon, cloves, star anise—introduces subtle bitter and aromatic notes that balance the natural sweetness of the fruit. Because oranges are already quite sweet, this jam requires only a modest amount of sugar to shine.
Any orange variety will work and each brings a slightly different texture and flavor. Tangerines are intensely sweet and fragrant; clementines are an easy-to-find winter favorite. Sweeter varieties may need less added sugar, while more tart or bitter oranges may require a little more—adjust to taste.
Begin by peeling the oranges and removing as much of the white pith as possible. If the fruit is stubborn, use a sharp knife to pare away the peel. Plan on roughly 1 1/2 pounds of oranges to yield an 8-ounce jar of jam; this recipe is written as a small batch that uses about 3 pounds of oranges to make two small jars, but it can be doubled or quadrupled for up to eight jars. Avoid starting with very large batches—more than about 12 pounds at once can make it harder to get a reliable set.
Once peeled, puree the oranges. An immersion blender works well directly in the jam pot; a countertop blender can be used in batches. Aim for a smooth puree by breaking down the internal membranes so the finished jam has a silky texture without large chunks.
Combine the orange puree and sugar in a saucepan. Three pounds of oranges yield roughly five cups of puree; one cup of sugar produces a nicely balanced sweetness for that amount. If you like a brighter finish, add a few tablespoons of lemon juice to increase acidity and add a touch of tartness, though lemon juice is not required for safety when canning oranges.
For spice, add whole cinnamon sticks, star anise, and a clove or two. Using one or two of each spice provides a warm complexity without overpowering the orange. Be careful with cloves: their flavor is strong, so limit them to one or two pieces. Ginger or allspice are also good alternatives.
Put the whole spices directly in the pot and remove them before you jar the jam. You can bundle them in a small piece of cheesecloth tied with cooking twine for easy removal, or simply count and fish them out as the jam nears completion.
Oranges contain substantial natural pectin, so adding commercial pectin isn’t necessary. Many commercial pectins are citrus-based, which makes adding them redundant for an orange-only jam.
Simmer the puree with sugar and spices over moderate heat. The mixture typically thickens in 20–30 minutes. To test, place a small spoonful on a plate chilled in the freezer; when it reaches your preferred jam consistency, remove the pot from the heat.
Transfer the hot jam into prepared canning jars, leaving about 1/4 inch headspace. Process jars in a water bath canner for 10 minutes for pantry storage. Alternatively, cool and refrigerate the jam—kept in the fridge it will last for several weeks.
Orange Jam Variations
There’s plenty of room to experiment. Use different orange varieties, add a small amount of peel to create a marmalade-like texture, or combine the jam with fresh herbs for a savory twist. A few ideas:
- Clementine or tangerine-based jams for sweeter, more floral notes
- Orange jam with a hint of thyme or rosemary for savory applications
- Blood orange jam for deeper color and a slightly tart finish
- Add a splash of rum or a drizzle of honey to vary the flavor profile
Orange Jam
Rate
Ingredients
- 3 lbs oranges, peeled, roughly 5 cups puree
- 1 cup sugar
- 1-2 each cinnamon sticks, star anise & cloves, (optional)
Instructions
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Peel the oranges, removing as much of the white pith as possible.
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Puree the oranges with an immersion blender or regular blender until smooth.
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Place the orange puree in a saucepan and add the sugar and whole spices.
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Simmer over moderate heat, stirring occasionally, until the mixture thickens to jam consistency, about 20–30 minutes. Test on a chilled plate.
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Remove whole spices, fill prepared jars leaving 1/4 inch headspace, and either refrigerate or process in a water bath canner for 10 minutes for shelf storage.
Nutrition
Nutrition information is calculated automatically and should be used as an approximation.
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More Ways to Preserve Citrus
If you enjoy preserving citrus, try other canning methods and preserves such as salt-preserved lemons, canned lemon curd, or kumquat jam for more variety in your pantry.
- Salt Preserved Lemons
- Canning Lemons (three ways)
- Canning Lemon Curd
- Citrus Seed Pectin for Canning
- Kumquat Jam
