Sweet Orange Jam

Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 10 cups per batch
Not a fan of orange marmalade? Make this sweet orange jam instead!
4 cups chopped orange flesh (no peel, no pith, no seeds, reserve juice)
1 1/2 cups chopped lemon flesh (no peel, no pith, no seeds)

4 cups orange juice
3 tablespoons powdered pectin
4 cups white sugar
Prepare fruit.
Wash fruit, discard peels, pith and seeds. Roughly dice flesh. Place fruit into a large pan with the juice. Bring fruit to a boil, then simmer uncovered for 15 minutes. Leave as-is for a rustic jam, or puree for a smooth jam consistency.

Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk in pectin and bring back to a boil (as high as possible) before adding all of the sugar. Dissolve sugar into jam over heat, then bring to a rolling boil and boil hard for 1 minute. Remove from heat. Discard foam.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.
  • Replace 1/2 cup sugar with 1/4 cup honey (or to taste);
  • Add 1 teaspoon cinnamon, cloves, mint, rosemary, nutmeg or the zest of a lemon;
  • Add 1 teaspoon orange liqueur or brandy into each jar before sealing;
  • Replace all or part of the orange juice with water, lemon juice, or cranberry juice.
  • Try orange jam with cinnamon and honey.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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