Homemade Orange Jam

Bright, Sweet, and Perfectly Spreadable

Homemade Orange Jam is a wonderful way to capture the fresh, citrusy flavor of oranges in a smooth, glossy spread. Unlike store-bought versions, this jam lets you control the sweetness, texture, and intensity of the orange flavor. With just a few simple ingredients and careful temperature control, you can make a vibrant jam that’s perfect for toast, pastries, cakes, or gifting.

This recipe uses natural pectin from the oranges, so no added pectin is required. The key to success is proper simmering time and reaching the correct setting temperature.

Ingredients (Makes about 3 cups)

1 kg (2¼ lb) oranges (navel or Valencia work well)
750 g (3¾ cups) granulated sugar
1 lemon (juice only)
500 ml (2 cups) water

Equipment Needed

Large heavy-bottomed saucepan
Sharp knife
Cutting board
Wooden spoon
Candy or instant-read thermometer
Sterilized jars with lids

Step-by-Step Instructions

1. Prepare the Oranges (15–20 minutes)

Wash the oranges thoroughly. Cut off both ends, then slice the oranges in half. Remove any seeds.

Finely slice the oranges, including the peel, into thin strips. For a smoother jam, you can chop the slices into smaller pieces. Place all the fruit and peel into a large saucepan.

2. Simmer the Fruit (45–50 minutes)

Add the water to the saucepan and bring the mixture to a gentle boil over medium heat (100°C / 212°F).

Reduce heat to low (90–95°C / 195–205°F) and simmer uncovered for 45–50 minutes, stirring occasionally, until the peel becomes very soft. This step is essential for a tender texture.

3. Add Sugar and Lemon Juice (5 minutes)

Stir in the sugar and lemon juice. Increase the heat to medium, stirring constantly until the sugar fully dissolves. Avoid letting the mixture stick to the bottom of the pan.

4. Cook to Setting Point (20–25 minutes)

Bring the jam to a rolling boil and cook until it reaches 104–105°C (219–221°F), the setting point for jam.

Stir frequently to prevent scorching. The jam will thicken, darken slightly, and become glossy.

Optional test:
Place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger after 30 seconds, the jam is ready.

5. Skim and Jar the Jam (10 minutes)

Remove the pan from heat and skim off any foam from the surface.

Carefully ladle the hot jam into sterilized jars, leaving about 1 cm (½ inch) headspace. Seal immediately with lids.

6. Cool and Set (12–24 hours)

Let the jars cool at room temperature. The jam will continue to thicken as it cools and fully set within 24 hours.

Storage

Store sealed jars in a cool, dark place for up to 1 year
Once opened, refrigerate and use within 3–4 weeks

Tips for Perfect Orange Jam

Thin slicing ensures tender peel
Use a heavy-bottomed pot to prevent burning
Do not rush the peel-softening step
Always use a thermometer for reliable results

Serving Ideas

Spread on toast or scones
Swirl into yogurt or oatmeal
Use as cake filling
Glaze pastries or meats

Final Thoughts

Homemade Orange Jam delivers a fresh, vibrant citrus flavor that store-bought versions simply can’t match. With patience and attention to temperature, you’ll be rewarded with a beautifully set jam that’s sweet, tangy, and bursting with orange goodness.