Introduction

Making your own orange jam is a delightful way to capture the bright, citrusy flavors of fresh oranges. This simple recipe uses just a few ingredients and results in a sweet, aromatic preserve perfect for spreading on toast or adding to desserts.

A small clear glass jar filled with bright orange, smooth and thick jam. A silver spoon rests on the jar's rim, holding a scoop of the jam above it. The jar sits on a white marbled surface. Behind the jar is a whole, textured orange fruit. To the right, there are two cinnamon sticks standing side by side and a dark brown star anise pod with some clove buds scattered near it. The scene is softly lit, highlighting the glossy texture of the jam. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs oranges, peeled (about 5 cups puree)
1 cup sugar

1–2 each cinnamon sticks, star anise, and cloves (optional)

Instructions

Step 1: Peel the oranges, carefully removing as much of the white pith as possible to avoid bitterness.

Step 2: Puree the peeled oranges using an immersion blender or a regular blender until smooth.
Step 3: Transfer the orange puree to a saucepan. Add the sugar and, if using, the cinnamon sticks, star anise, and cloves.

Step 4: Simmer the mixture over moderate heat, stirring occasionally, until it thickens into a jam consistency, about 20 to 30 minutes. Test the thickness by placing a small amount on a cold plate from the freezer; it should set up and not run.
Step 5: Pour the hot jam into sterilized canning jars. You can store the jars in the refrigerator for immediate use or process them in a boiling water bath canner for 10 minutes for long-term storage.

Tips & Variations

Remove as much of the pith as possible to keep the jam from turning bitter.

Adjust the sugar amount to your taste; less sugar will result in a tarter jam.
Experiment with adding other spices like cardamom or ginger for a unique flavor twist.
If you don’t have a canner, store the jam in the refrigerator and consume within 2 weeks.

Storage

Store homemade orange jam in sterilized jars. If processed in a water bath canner, it can be kept in a cool, dark place for up to one year. Once opened, or if refrigerated without canning, consume within two weeks. Reheat gently if desired before serving.

How to Serve

A square glass jar filled with thick, bright orange marmalade sits on a white marbled surface. A silver spoon is scooping up a generous amount of the textured marmalade, showing its chunky and glossy consistency. Above the jar is a whole, vibrant orange with a bumpy skin. To the right, there are two cinnamon sticks, a star anise, and a few whole cloves scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus fruits instead of oranges?

Yes, you can substitute or combine other citrus fruits like lemons, grapefruits, or tangerines to create different citrus jam flavors.

Do I have to use the whole spices?

Using whole spices is easiest for removing them before jarring, but ground spices can be used if you prefer a stronger, more infused flavor—just be aware they will remain in the jam.