fresh oranges on a green napkin

Orange Jam


Orange Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Feel free to use any type of oranges or a mixture of oranges – valencia, navel, cara cara, blood oranges, mandarins, tangerines, satsumas, mineolas.
Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.


Options for Preparation of Pulpy Juice:
A) Use a citrus juicer that renders both juice and pulp, but holds back seeds and membranes.
B) Peel, section, remove seeds, cut off any especially fibrous membrane, and chop enough oranges to yield 4 cups of chopped orange. Put in a sauce pan with 1/3 cup of water. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, for 10 minutes. Measure out 4 cups of simmered orange mixture for making the jam.
Servings 5 cups


  • 4 cups pulpy juice see note
  • 2 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener


  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Measure pulpy juice into sauce pan.
  • Add calcium water and lemon juice and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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5 Responses

  1. Elizabeth Sutherland
    | Reply

    Can I use a commercial pulpy orange juice for this?

    • Shelby Collings
      | Reply

      As long as there is no additional sugar added to the orange juice, that should be just fine!

      • Jane Cushnie
        | Reply

        Do you have a sugar free orange marmalade recipe?

        • Shelby Collings
          | Reply

          Hello Jane,

          We do not have a developed sugar free marmalade. Are you looking to use an alternative sweetener or no sweetener at all?

  2. JoAnne
    | Reply

    I love this pectin! Has been flawless with each batch. I added 1/2 tsp. vanilla to each batch and used a fine zester to add to the fruit when cooking down.

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