Orange Jam

Homemade jam is the answer for preserving fruit at its peak. Whether you have too many oranges, or need a fun topping for your sourdough toast, this from scratch orange jam is easy to make and super flavorful!

There's nothing quite like homemade jam, especially when you make it with fresh, in-season fruit.

I teach how to make jam in my sourdough classes, and students are always amazing at just how easy it is to make from scratch, with minmial ingredients.

Best of all, once you learn this technique, you can make any flavor of jam you want. Be sure to try my raspberry, blueberry, and cranberry jam too!

What You'll Learn In This Recipe

• How to segment oranges — a great skill to have!
• The cold plate test, which you can use to tell when your jam has cooked long enough.
• Instructions for storing jam in the refrigerator or freezer.

If you need some bread to go along with your jam, be sure to grab my 10 secrets to becoming a better baker guide.

Ingredients You Need

• Oranges: Use whatever oranges are in season when you're making the jam. I love navel oranges during the winter. For this recipe you'll need to segment the orange using a sharp knife.
• Granulated sugar: Yes, jam uses quite a bit of sugar. That's where the sweetness comes from!
• Water: A touch of water is helpful to ensure the oranges don't burn as they cook with the sugar.

Check out the recipe card below for a full list of ingredients and exact measurements.

How To Make This Recipe

Step 1: First add the segmented orange slices, granulated sugar, and water to a saucepan. Cook everything over medium high heat just until the mixture is boiling.

Step 2: Turn down the heat to medium, and cook the oranges, stirring often, until the mixture reduces and thickens. It's important not to overcook the jam or it will become too gummy and hard to spread.

Step 3: I learned this cold plate test in culinary school, and it's a great way to know once the jam is properly cooked. Place a small dot of jam on the chilled plate. If it thickens (like the photo above), it's done! If there's a large amount of liquid that runs from the jam, you'll need to continue cooking.

Step 4: Finally, transfer the jam to a small jar or bowl, and allow it to refrigerate for 1 hour, or until fully cooled. It will continue to firm up during this step.

Expert Tips

• Storage: The jam will last for 1 - 2 weeks in the refrigerator, or up to 2 months in the freezer.
• If you want to step up your jam game, use a pastry brush dipped in cold water to brush off the sugar that forms on the side of the saucepan. This will prevent sugar crystals from forming in your orange jam.
• You're welcome to skim off any foam you see as the jam cooks. I personally don't worry about this step, as it doesn't affect the taste.