I was so excited last week when one of my customers gave me a bag of naval oranges off her tree. My first thought was to make marmalade, which I have previously made. But then I remembered I had seen a recipe for sweet orange jam on 365 days of creative canning, and thought I would try that. I should have known better then to start making jam at 7 pm, but sometimes you just have to go for it.
This recipe is pretty simple:
2 cups chopped orange flesh (no peel, no pith, no seeds, reserve juice)
3/4 cup chopped lemon flesh (no peel, no pith, no seeds)
2 cups orange juice (fresh or bottled, can use water instead if you wish)
1/2 pkt (1 1/2 tablespoons) powdered pectin (or pectin of your choice – follow box instructions) OR 1 tablespoon Jamsetta
2 cups white sugar
Preparing the oranges and lemons is the most time consuming part.
After everything is prepared it’s onto making the jam.
Finally, it’s almost 11 pm, but I am finished.
Now onto my hard lesson learned. Not all powdered pectin is the same. I have always used sure jel when making jam but I couldn’t find it when I went shopping, so I bought another brand. I didn’t notice until after making my jam and seeing that it wasn’t setting, that the label of the pectin said something about freezer jam. I have to assume that this pectin is not the same as pectin used to make traditional jam. Now, I have lots of tasty little jars of orange syrup not orange jelly. I was planning on gifting most of this, but now I’m not sure what to do with it. There is never a good time to learn these lessons, but now is especially not a great time for me. But at least, it tastes great and all the jars sealed.