Orange jam
4 servings
60 minutes
Orange jam is a true sunny treat with a bright citrus flavor and delicate texture. Its roots trace back to European culinary traditions where sweet fruit jams are valued for their richness and natural freshness. This recipe, with minimal ingredients, allows the richness of ripe oranges' aroma to shine through. In the preparation process, whole oranges are first boiled, making their flesh soft and rich; then zest is added to enhance the flavor. Combined with sugar, the jam achieves a pleasant balance between tartness and sweetness. It pairs perfectly with fresh bread, toast, croissants, and can also be used as a filling for pastries. The jam can be served as a standalone treat or used in dessert preparations, adding a vibrant citrus note to any dish.
1
Put 2 oranges (500 g) in water and bring to a boil. When the water covers less than half of the orange, turn off the heat and let it cool.
- Oranges: 500 g
2
Peel the oranges, chop the zest, and add it to the remaining orange water.
- Oranges: 500 g
3
Add sugar (200–400 g) and boil for 30 minutes. Let it cool and repeat the procedure.
- Sugar: 300 g
4
Chop the pulp, add it to the zest and boil for 5 minutes. The jam is ready; I blended it a bit, but it's up to your taste.
- Oranges: 500 g