Ingredients
Fruits
- 8 large oranges (700 g / 1.540 lbs after juiced and sliced)
- 1 large lemon
Sweetener
- 700 g sugar
Instructions
- Separate Oranges: Put 2 oranges aside to peel and chop later, while the other 6 oranges and the lemon will be juiced.
- Juice Citrus: Cut the 6 oranges and 1 lemon into halves and juice them, allowing some pulp into the juice. Remove and save the seeds without discarding the skins.
- Extract Pulp: Using a teaspoon, scoop the pulp out from inside the reserved skins carefully.
- Make Pectin Bundle: Place the pulp and seeds into a muslin cloth and tie it into a bundle to naturally provide pectin for thickening.
- Remove Bitter Parts: Scrape off the white pith from the orange and lemon skins using a knife or spoon as it can cause bitterness, then discard these parts.
- Slice Skins Thinly: Cut the cleaned orange and lemon skins into thin slices to incorporate into the jam.
- Prep Reserved Oranges: Peel the set-aside 2 oranges, remove all zest and white pith, then chop the fruit roughly.
- Combine Ingredients: In a large bowl, mix the orange and lemon juice, sliced skins, and chopped peeled oranges. Squeeze the muslin bundle over this mixture to release natural pectin.
- Weigh Mixture: Weigh this combined mixture to determine the exact amount of sugar needed (equal weight), then transfer it into a large pot.
- Add Sugar: Add sugar in the exact amount as the fruit mixture weight (700 g), stirring gently.
- Cook Jam: Cook the mixture over high heat, stirring occasionally, for 20-30 minutes until it thickens.
- Perform Plate Test: Lower heat to the minimum and test the jam consistency by dropping a spoonful on a plate and refrigerating for 10 minutes. If jam flows quickly when plate is tilted, keep cooking for an additional 5 minutes.
- Cool Jam: Remove the pot from heat and let the jam cool; it will further thicken as it cools down.
- Store Jam: Once completely cool, store the jam in jars. It keeps well for a month at room temperature or refrigerated.
- Optional Sterilization: For longer storage, fill sterilized jars with hot jam and seal tightly. Properly sterilized, these can last several months.
Notes
- The weight given (700 g) for oranges is after juicing, slicing, and preparation; use a kitchen scale to match sugar quantity exactly to the fruit mixture weight for perfect gel.
- Using the muslin bundle with seeds and pulp provides natural pectin, essential for thickening without commercial additives.
- Scraping out the white pith from the skins is crucial to avoid bitterness in the jam.
- Perform the plate test to ensure the jam reaches the right consistency before stopping the cooking.
- If storing at room temperature without sterilization, consume within one month.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Jam
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
