I love making jam.
Strawberry jam, blueberry jam, peach jam…I’ve even made garlic jam. I often like to admire my collection of homemade jams and jellies, tucked away neatly in my pantry. Weird, I know. I am fairly confident that if we were ever stranded at our house without food, we could at least live off of the stuff. Ha!
Jam is amazing for several reasons. You can serve it along with scrumptious bread and scones for a weekend breakfast. Or on muffins, or between cookies, or as marinade for meat, or…You can also give it away as a homemade gift. If you’re on my list, you usually end up with a jar or two. Those jars usually end up back in my kitchen…empty…with a request for a refill.
With a little extra time on my hands and a fridge full of fresh oranges from Florida, I searched the internet for an interesting way to use them up.
Alas! Orange Jam.
I never imagined that I would be canning in the middle of winter and I was intrigued by this idea. So last Saturday night I did what any 30 year old would do: I peeled, chopped, and canned jam. I’m pretty sure that makes me ancient. But it’s all good. Just a girl and her jam.
This jam is sweet and tangy and all things delicious. I had my doubts, but this recipe is a keeper.
I am super pumped that I discovered this and I hope you give it a try.
- 5 cups chopped oranges/juice (peel oranges and discard)
- 1 tablespoon orange zest
- 1 box low sugar pectin
- 4 cups sugar
- juice from 1 lemon
- Set aside the zest of one orange. Peel and chop oranges. Place into large pot.
- Add lemon juice, pectin, and 1/4 cup sugar.
- Stir over high heat until mixutre reaches a constant rolling boil that can't be stirred down.
- Add the remaining sugar (3 3/4 cups) and bring back to boil.
- Boil 1 minute and remove from heat.
- Skim off any foam.
- Laddle into prepared jars and process.
- *You can store jam in refrigerator or freezer if you don't want to can jars.
- Makes about 7 half pint (8 oz) jars of jam.