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.
Notes
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.
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
Ingredients
- 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
Instructions
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Tom Hoots
This year I’ve made three triple batches of tangerine jam. All turned out perfectly.
I just did a fourth batch and it is runny.
Can it be fixed? If so, what should I do?
Audrey L.
Yes, you can fix your batch! Here is our Fix page where you can diagnose the problem. Fix B is what we recommend and the most commonly used.
Diane
Can you sub tangerines for the oranges?
Audrey L.
You sure can!
Elizabeth Sutherland
Can I use a commercial pulpy orange juice for this?
Shelby Collings
As long as there is no additional sugar added to the orange juice, that should be just fine!
Jane Cushnie
Do you have a sugar free orange marmalade recipe?
Shelby Collings
Hello Jane,
We do not have a developed sugar free marmalade. Are you looking to use an alternative sweetener or no sweetener at all?
JoAnne
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.