Orange Jam

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.

Preparing oranges and lemons.

After everything is prepared it’s onto making the jam.

Making the jam.

Finally, it’s almost 11 pm, but I am finished.

Finally 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.

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8 Responses to Orange Jam

  1. Regina says:

    Orange syrup will be perfect for sliced pound cake, pancakes, biscuits, etc! Gift it! Folks will love it! P.S. I just finished the wonderful peach preserves you gave me. WOW! was that awesome with cream cheese on bagel chips! THANK YOU!

    • Thank you Regina. I just wasn’t sure I should gift it since I know that it is not what it was supposed to be. Pound cake gives me a great idea. We sure miss seeing you guys!

  2. Carole says:

    I was going to suggest pancakes also but see Charlotte beat me to it. How about over ice cream or as an ingredient to a quick bread. I have a recipe for kumquat bread which would lend itself to your orange syrup.

  3. Hanna says:

    Hello Charlotte – Steve suggests pectin does not “rhyme” well with citrus.

  4. Hanna says:

    Doesn’t make sense, does it. I think I didn’t understand what he was talking about.

  5. Sabrina says:

    You can always reheat and add more (or the right) pectin, then refill and reprocess the jars. It slightly dampens the flavor of the jam or jelly, but it can be done. So the next time it doesn’t set, just try again.

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