I fell in love with a bright spoonable orange jam made from pulp and zest that tastes like sunshine in a jar and begs to be spread on everything.

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I adore this orange jam, not marmalade. It’s the kind of sticky, bright thing I spoon straight into my mouth and then scheme about future breakfasts.

The orange pulp sings, pure sunny fruit with real heft, no bitter peel to mess with the clarity of flavor. Zest of 2 oranges gives it that extra snap, not perfumed nonsense but a hit of citrus personality.

But what I love most is how it tastes like an orange unmasked, loud and unapologetic. See-through sweetness, rich fruit texture.

I am obsessed. It’s the jar I reach for.

Every single morning I reach.

Ingredients

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Basically bright orange pulp gives it body, juicy sweetness, sunny, zingy notes.
Plus zingy orange zest adds concentrated citrus bite and small chewy texture.
Basically sugar balances tartness, helps set texture, and keeps it nicely sweet.
Plus lemon juice lifts flavor, sharpens brightness, and helps natural gelling.
Basically a splash of water loosens pulp, prevents burning while you’re cooking.
Plus pectin gives a firmer set if you’ll want sliceable jam, optional to skip.
Basically a pinch of salt brightens sweetness and rounds out overall flavor.

Ingredient Quantities

1.5 kg orange pulp (about 8 to 10 medium oranges)

Zest of 2 oranges

900 g granulated sugar (about 4 1/2 cups)

3 tablespoons fresh lemon juice

100 ml water (about 1/3 cup)

1 packet powdered fruit pectin (about 7 g) optional, if you like a firmer set

Pinch of salt

How to Make this

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1. Wash and sterilize jars and lids by boiling them in water for 10 minutes or running through a hot dishwasher cycle, leave hot until ready.

2. Peel and segment about 8 to 10 medium oranges, remove seeds, then mash or pulse the pulp in a food processor until mostly smooth but with some texture, measure
1.5 kg of pulp.

3. In a heavy wide saucepan combine the orange pulp, 100 ml water, the zest of 2 oranges, 3 tablespoons lemon juice, a pinch of salt and the 900 g sugar; let it sit 10 to 15 minutes so the sugar starts drawing out juices.

4. Place the pan over medium heat and stir constantly until the sugar dissolves and mixture comes to a gentle boil, scraping any sugar from the sides so it does not crystallize.

5. Once boiling, reduce to a steady rolling boil and cook uncovered, stirring frequently to prevent burning, about 20 to 30 minutes until the jam thickens and sheets from the spoon; foam will form on top.

6. If you want a firmer set, sprinkle in the 1 packet powdered fruit pectin about 5 minutes before done, stir hard for a minute to dissolve, then continue boiling for another 3 to 5 minutes; taste and adjust if too tart or too sweet.

7. Test for set by dropping a small spoonful on a chilled plate, let it sit 30 seconds then push with your finger; if it wrinkles and holds, it is ready, if not cook a few minutes more and retest.

8. Skim off any foam with a spoon, then ladle hot jam into the hot sterilized jars leaving about 1 cm headspace, wipe rims clean, seal with lids and screw bands finger tight.

9. Process filled jars in a boiling water bath for 10 minutes to ensure shelf stability, then remove and let cool undisturbed on a towel for 12 to 24 hours; jars should pop and lids will be concave when sealed.

10. Label jars with date, store in a cool dark place for up to a year, refrigerate after opening; enjoy this sweet orange jam on toast, yogurt or spooned over ice cream, it’s dangerously good.

Equipment Needed

1. Heavy, wide-bottomed saucepan (large pot for cooking the jam)
2. Food processor or blender (to pulse the orange pulp)
3. Citrus zester or microplane
4. Paring knife and cutting board (for peeling and segmenting)
5. Wooden spoon or heatproof spatula (for stirring)
6. Ladle and funnel (for filling jars neatly)
7. Mason jars with lids and screw bands, plus a jar lifter or tongs
8. Large pot for a boiling water bath and a kitchen towel for cooling

FAQ

Q: How long will this jam keep unopened? A: Properly canned and sealed it will keep 12 months stored in a cool dark place. Once opened keep refrigerated and use within 1 month.

Q: Can I use bottled lemon juice instead of fresh? A: Fresh is best for flavor and acid balance, but bottled lemon juice works in a pinch. You might lose a touch of brightness.

Q: Do I have to use pectin? A: No. Pectin is optional. Without it you get a softer, more spreadable jam and longer cook time. With pectin you get a quicker, firmer set.

Q: Why is my jam still runny after boiling? A: Either it needs more cooking time so more water cooks off, or you didn’t reach a high enough temperature. Test on a chilled plate and boil a few minutes more between tests. If using no pectin, expect longer cooking.

Q: Can I use blood oranges or cara cara? A: Yes. Any sweet orange works. Blood oranges will give a deeper red color and a slightly different flavor profile.

Q: Why is there foam on top while cooking? A: Foam is normal. Skim it with a spoon or add a teaspoon of butter to reduce foaming. It does not affect flavor.

Q: Do I need to sterilize jars? A: Yes if you want long shelf life. Boil jars and lids 10 minutes or run them through a hot dishwasher cycle before filling.

Orange Jam, Not Marmalade Recipe Substitutions and Variations

Orange pulp: swap with grapefruit or tangerine pulp for a different flavor. Grapefruit gives a tangier, slightly bitter jam, tangerines are sweeter and more floral. If using grapefruit reduce added lemon a bit.
Granulated sugar: you can use honey or maple syrup, but expect a darker color and looser set; for a 1 to 1 swap use slightly less honey and taste, or use coconut sugar for a caramel note.
Lemon juice: swap with lime or a splash of apple cider vinegar to boost acidity and help set. Lime keeps it bright, vinegar gives a subtle savory balance.
Powdered pectin: if you skip pectin use an extra 10 to 15 minutes of cooking to thicken, or add a small grated apple or two (with skins) which release natural pectin when cooked.

Pro Tips

– Remove as much white pith as you can when peeling. That bitter stuff sneaks into the jam and makes it taste harsh, so take the extra minute to pare it away or use a sharp knife to trim the peels clean.

– Use a candy thermometer if you have one. Aim for about 104 to 105 C (220 to 221 F) for a reliable set instead of only doing the chilled-plate test, especially if your kitchen temp or altitude changes. If you dont have a thermometer, the sheet-from-the-spoon test works, but it can be easy to overshoot.

– To cut down on foam and keep the color bright, add a tablespoon of butter or a pinch of butter substitute near the start of the boil; it helps reduce scum and makes skimming quicker. Also stir gently near the end so you dont whip extra air in.

– If you want a cleaner, clearer jar look, skim foam, wipe rims well, and process jars while still very hot. Let jars rest upside down for a few minutes right after filling to help settle bubbles, but put them upright for the water bath; proper headspace and hot processing prevent leaks and false seals.

Orange Jam, Not Marmalade Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I fell in love with a bright spoonable orange jam made from pulp and zest that tastes like sunshine in a jar and begs to be spread on everything.

Servings

servings

Calories

359

kcal

Equipment: 1. Heavy, wide-bottomed saucepan (large pot for cooking the jam)
2. Food processor or blender (to pulse the orange pulp)
3. Citrus zester or microplane
4. Paring knife and cutting board (for peeling and segmenting)
5. Wooden spoon or heatproof spatula (for stirring)
6. Ladle and funnel (for filling jars neatly)
7. Mason jars with lids and screw bands, plus a jar lifter or tongs
8. Large pot for a boiling water bath and a kitchen towel for cooling

Ingredients

1.5 kg orange pulp (about 8 to 10 medium oranges)
Zest of 2 oranges
900 g granulated sugar (about 4 1/2 cups)
3 tablespoons fresh lemon juice
100 ml water (about 1/3 cup)
1 packet powdered fruit pectin (about 7 g) optional, if you like a firmer set
Pinch of salt

Directions

Wash and sterilize jars and lids by boiling them in water for 10 minutes or running through a hot dishwasher cycle, leave hot until ready.
Peel and segment about 8 to 10 medium oranges, remove seeds, then mash or pulse the pulp in a food processor until mostly smooth but with some texture, measure
5 kg of pulp.
In a heavy wide saucepan combine the orange pulp, 100 ml water, the zest of 2 oranges, 3 tablespoons lemon juice, a pinch of salt and the 900 g sugar; let it sit 10 to 15 minutes so the sugar starts drawing out juices.
Place the pan over medium heat and stir constantly until the sugar dissolves and mixture comes to a gentle boil, scraping any sugar from the sides so it does not crystallize.
Once boiling, reduce to a steady rolling boil and cook uncovered, stirring frequently to prevent burning, about 20 to 30 minutes until the jam thickens and sheets from the spoon; foam will form on top.
If you want a firmer set, sprinkle in the 1 packet powdered fruit pectin about 5 minutes before done, stir hard for a minute to dissolve, then continue boiling for another 3 to 5 minutes; taste and adjust if too tart or too sweet.
Test for set by dropping a small spoonful on a chilled plate, let it sit 30 seconds then push with your finger; if it wrinkles and holds, it is ready, if not cook a few minutes more and retest.
Skim off any foam with a spoon, then ladle hot jam into the hot sterilized jars leaving about 1 cm headspace, wipe rims clean, seal with lids and screw bands finger tight.
Process filled jars in a boiling water bath for 10 minutes to ensure shelf stability, then remove and let cool undisturbed on a towel for 12 to 24 hours; jars should pop and lids will be concave when sealed.
Label jars with date, store in a cool dark place for up to a year, refrigerate after opening; enjoy this sweet orange jam on toast, yogurt or spooned over ice cream, it's dangerously good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.