No-Pectin Orange Jam
A fresh, citrusy orange jam made with real oranges and no pectin. Naturally thick, bright in flavor, and easy to make using a simple ratio you can scale up or down.
Ingredients
- 450 g orange fillets (from about 4 oranges) I used a mix of blood oranges and regular oranges, but either works.
- 50 g freshly squeezed orange juice (from the leftover membranes)
- Zest of 2 oranges
- 400 g sugar
- 1-2 tbsp lemon juice (optional, to taste) If your oranges are very sour, you can skip the lemon juice.
Instructions
- Zest 2 of the oranges and set the zest aside.
- Peel all 4 oranges with a knife, removing the peel and white membrane. Cut out the orange fillets and collect them in a bowl.
- Squeeze the remaining membranes to get fresh orange juice. Measure 450 g orange fillets + 50 g juice (500 g total).
- Add the orange fillets, orange juice, and zest to a large pot and bring to a boil over medium-high heat.
- Turn off the heat. Add the sugar to the center of the pot, avoiding the sides to prevent crystallization.
- Let the sugar sit until it becomes fully wet from the fruit and juice, without stirring.
- Once the sugar is completely moistened, stir gently to combine.
- Return the pot to the heat and bring to a boil. Reduce to a steady simmer.
- Cook for about 20 minutes, stirring occasionally. Skim off any foam that forms on the surface.
- As the jam thickens, looks glossy, and starts to rise in the pot, taste a small spoonful (let it cool first). Add lemon juice if needed.
- Continue cooking for 5 more minutes for a thicker jam, or stop earlier if you prefer it looser.
- Pour the hot jam into sterilized jars, seal, and flip upside down briefly to create a vacuum seal.
- Let cool completely at room temperature, then store in the fridge.
