Ingredients
4 large oranges, about 700–800 g
400 g (2 cups) granulated sugar
120 ml (½ cup) water
2 tbsp fresh lemon juice
1 tsp finely grated orange zest, optional
Method
Wash the oranges thoroughly. Peel them and remove as much of the white pith as possible to prevent excessive bitterness.
Finely slice a little of the orange peel if you want strips of peel in the finished jam.
Remove any seeds from the oranges, then chop the flesh into small pieces.
Add the orange flesh, sliced peel, water, and lemon juice to a heavy-bottomed saucepan.
Bring to a gentle boil, then simmer for 15–20 minutes, until the fruit and peel become very soft.
Add the sugar and stir over medium heat until completely dissolved.
Continue cooking for 25–35 minutes, stirring regularly, until the mixture becomes glossy and thick. Keep in mind that the jam will thicken further as it cools.
To test, place a small spoonful on a chilled plate. Let it sit for about 30 seconds; if it wrinkles slightly when pushed, the jam is ready.
Carefully transfer the hot jam into clean, sterilized jars. Cool, cover, and refrigerate.
Yield: Approximately 2 small jars (about 500–600 ml total).
