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This is the best fuss-free homemade orange jam recipe! This Orange Jam has a sweet and tangy taste without the bitterness from the peel. It tastes delicious over toast, crepes, or bagels.
I love to enjoy homemade strawberry jam or orange jam spread over crisp buttered toast with my morning coffee. This homemade jam is full of citrus flavor without the sourness of the skin of the orange.
This simple jam is different from orange marmalade because it does not use the skin so it has the sweet citrusy taste without the harsh taste of the skin. The recipe I will be sharing with you is foolproof and easy to make.
Orange Jam Recipe
This homemade orange jam recipe is the easiest step by step recipe to make jam from scratch at home. All you need are a few ingredients that can be fresh or frozen. For this easy orange jam recipe, I use sweet navel oranges and fresh lemons but you can substitute for frozen citrus. For variety, use a mixture of oranges, grapefruits, and clementines.
This easy homemade orange jam recipe does not require overnight soaking or long cook time. It is quick to make this delicious jar of goodness to enjoy with your morning toast, croissant, or Bagels.
Ingredients for Orange Jam
Oranges: I use navel oranges because they are sweet, seedless, easy to peel, and readily available. You can substitute for frozen oranges or a mixture of citrus fruits; tangerine, clementine, grapefruits.
Lemons: I use fresh lemon juice and with the zest in this recipe. The lemon juice helps prevent bacteria and helps the jam set better.
Sugar: I use white granulated sugar in this recipe. Sugar thickens and sweetens the jam. Feel free to adjust the quantity to suit your taste.
Pectin: Although citrus is rich in natural Pectin because I do not use the skin of the oranges, I add a little Pectin to set the jam. Pectin is a soluble fiber found in most plants. I use the liquid pectin in this recipe. Pectin is a thickening agent that helps the jam set when combined with sugar.
Ground Cinnamon( optional): Add a dash of cinnamon for some warm flavor.
Medium-sized jars: This recipe will yield two medium-sized jars. I use the ball mason jars. Canning the jam makes it easy to store without refrigeration.
HOW TO MAKE ORANGE JAM
Wash the jars and lids and place them in the large pot fully submerged, boil and simmer.
Peel the oranges, remove as much of the white pith as possible and cut in into small pieces.
Place the orange pieces into a blender and puree.
Combine the sugar, lemon juice, and zest in a saucepan on low heat. Stir until the sugar is completely dissolved. This takes between 5 mins -10 mins.
Add the pectin and the blended oranges to the saucepan. Bring to a boil over high heat while stirring, between 8 mins -10 minutes.
Turn off the heat. The jam will be runny, don’t worry your jam will set and thicken.
Pour into the Jars and let it sit for 24-48 hours. To store by canning, follow the canning process.
HOW TO CAN HOMEMADE JAM
To store your jam, take out the jars from the pot using the tongs. Avoid touching the inside of the jar to avoid mold and bacteria.
Pour the hot jam in the jars, leaving about half-inch of room.
Put the lid on the jars, do not overtighten the lids. Return the jars to the canning pot and boil hard for 10 minutes.
Turn off the heat, remove the jars using the tongs. Allow the jam to sit for 24- 48 hours.
The jam should be set after 24 hours. You can store the jam in the pantry for up to a year. Once opened, Store opened jars in the refrigerator.
TIPS & FREQUENTLY ASKED QUESTIONS
How do I know when my Jam is ready?
The jam will be a little runny but it will set after you let it sit. To test if the jam will set, place a plate with a spoon of jam in the freezer for 5 minutes. After 5 minutes in the freezer, if the jam sets and wiggles, it is done. If it does not, give it a little more time.
What is the difference between Orange Jam & Orange Marmalade?
Orange jam is made with pieces of fruits and sugar while orange marmalade is made with the whole citrus, skin and all.
Do I have to use Pectin?
No. Pectin is naturally found in citrus fruits. If you are using the whole citrus fruit, you do not have to use pectin.
How long does it take Orange Jam to set?
The orange jam will set and thicken between 24-48 hours. If the jam has not set after 48 hours, you need to reboil the jam with pectin and sugar to aid the setting process.
My jam won’t set, how do I fix it?
To fix a jam that won’t set after 2 days, pour the jam into a saucepan, add 1/2 cup of sugar and add 1-2 tablespoon of liquid pectin. Bring the jam to a rolling boil while stirring.
Can I double this recipe?
This recipe will produce two medium jars, you can double the recipe as needed and adjust the sweetness based on your preference. The time required to boil may change if you increase the quantities of the ingredients.
OTHER SIMPLE RECIPES TO TRY
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Homemade Orange Jam Recipe
- 7 small navel oranges
- 2 cups Granulated sugar
- 1 tablespoon Pectin (optional)
- 2 lemons juiced and zest grated
- Wash the jars and lids and place them in the large pot fully submerged, boil and simmer.
- Peel the oranges, remove the white pith, and cut in into small pieces.
- Blend the orange pieces in a blender.
- Put sugar, lemon juice, and zest in a saucepan on low heat for 5-10 mins. Stir to dissolve sugar.
- Add blended oranges and pectin to the saucepan. Boil for 8-10mins.
- Turn off the heat. The jam will be runny, don’t worry your jam will set and thicken.
- Pour into the Jars and let it sit for 24-48 hours. To store by canning, follow the canning process.
Take out the jars using the tong. Do not touch the inside of the jar.
Pour the jam into the jars, leave about half-inch of room.
Put the lid on the jars, do not overtighten the lids. return the jars to the canning pot and boil for 1o minutes.
Turn off the heat, remove the jars using the tongs.
Allow the jam to sit for 24-48 hours
Store the jam in the pantry. Once opened, store jam in the refridgerator
Pamela Budinger says
I have a Valencia Orange Tree and a Eureka and Meyer Lemon Tree on my property. I have never made orange jam before and was wondering if I could substitute navel oranges for Valencia, and instead of using a blender could I juice the oranges? I presume that you use the juice of Meyer Lemons?
Look forward to making this recipe.
Yes, you can substitute navel oranges for Valencia oranges. If you don’t want to use a blender, you can cut the oranges into thin slices. You need the pith (white inner part) of the oranges, it is rich in natural pectin. Also, I used Meyer lemons, not Eureka lemons. Let me know how it turns out.