I perfected an Easy Orange Jam Recipe using only orange pulp and a touch of zest with no peel, and the small trick I use will surprise you.
I can’t stop thinking about this orange jam, not marmalade, because it uses only sweet oranges, pulp only and the bright zest of oranges. It’s sweet and clean, no peel bitterness, but somehow way more intense.
I made it on a lazy afternoon and kept sneaking spoonfuls, it felt wrong but also right. People even type Easy Orange Jam Recipe into my notes, and I tagged it Orange Jam Recipe Homemade on my phone.
If you like citrus but hate the chew of peel, this might be the little revelation you didn’t expect.
Ingredients
- Sweet orange pulp: juicy full of fibre and natural sugars bright citrus flavor.
- Granulated sugar: makes jam sweet helps set texture simple carbs not very healthy.
- Orange zest: intense orange aroma adds a hint of bitterness and fragrant oils.
- Lemon juice: brings tartness aids pectin action balances sweetness brightens overall taste.
- Water: thins the fruit while cooking helps dissolve sugar prevents scorching.
- Unsalted butter: optional cuts foam and softens bitterness just a tiny finishing touch.
- Pinch of salt: heightens flavor makes sweetness pop tiny but pretty important.
Ingredient Quantities
- 1 kg sweet oranges, about 6 to 8 medium, pulp only (approx 3 to 4 cups packed pulp)
- 1 kg granulated sugar, about 5 cups
- Zest of 2 oranges, about 2 tablespoons finely grated
- Juice of 1 lemon, about 2 tablespoons
- 120 ml water, about 1/2 cup
- 1 teaspoon unsalted butter, optional
- A pinch of fine salt
How to Make this
1. Sterilize your jars and lids by boiling them in water for 10 minutes, then leave them in hot water until ready so they dont crack when you fill them.
2. Peel the oranges, removing all the white pith and membranes, and collect only the pulp in a bowl; pick out any seeds. You should end up with about 1 kg or 3 to 4 cups packed pulp.
3. Roughly chop or pulse the pulp in a food processor or with an immersion blender to break it up but not turn it perfectly smooth if you want some texture.
4. In a large heavy bottom pot mix the chopped pulp, 1 kg sugar, 120 ml water, zest of 2 oranges, juice of 1 lemon, a pinch of salt and the optional teaspoon of butter. Stir well to combine.
5. Let that mixture sit for 1 to 3 hours or overnight in the fridge so the sugar draws out the juices and starts to dissolve. This cuts cooking time and keeps the bright orange flavor.
6. Bring the pot to a gentle simmer over medium heat, stirring often until the sugar fully dissolves. Then increase heat and boil steadily, stirring and skimming foam as needed. The butter helps reduce foam.
7. Cook until the jam reaches set point about 104 to 105 C (around 220 F) or passes the chilled-plate test: drop a little jam on a cold plate, push it with your finger and if it wrinkles, its set. This usually takes 20 to 40 minutes depending on your pot and heat. Watch it so it doesnt burn.
8. Turn off the heat and let the bubbles settle for a minute, then skim any last foam. Let the jam cool just enough to ladle safely.
9. Fill hot sterilized jars leaving about 1/4 inch headspace, wipe rims clean, seal tightly and process in a boiling water bath for 10 minutes if you want pantry-stable jars. If you plan to use soon, you can skip the bath and keep jars in the fridge for a few weeks.
10. Let jars cool undisturbed 12 to 24 hours, check seals, label with date and store sealed jars in a cool dark place up to a year; once opened keep in the fridge.
Equipment Needed
1. Large heavy bottomed pot for cooking the jam
2. Large stockpot or canner big enough to hold jars upright for sterilizing and the boiling water bath, plus a jar lifter or long tongs
3. Mason jars with lids, wide mouth (easier to fill)
4. Food processor or immersion blender to roughly chop the pulp, dont puree it completely
5. Sharp paring knife and sturdy cutting board for peeling and removing pith and seeds
6. Microplane zester and citrus reamer or juicer for zest and lemon juice
7. Wooden spoon or heatproof spatula, plus a slotted spoon or fine skimmer to remove foam
8. Candy thermometer or instant read thermometer (to about 220 F / 104-105 C)
9. Ladle, wide mouth funnel and a clean cloth or paper towels for filling and wiping jar rims
FAQ
Orange Jam, Not Marmalade Recipe Substitutions and Variations
- Sweet oranges (pulp only): Use equal weight mandarins or tangerines (about 1 kg) for a sweeter, less bitter jam. Its a bit milder, but still works great.
- Granulated sugar: Swap with jam or preserving sugar one to one for the same set, or use about 750 g honey instead (reduce the water slightly and expect a darker honey flavor).
- Juice of 1 lemon: Use 2 tbsp bottled lemon juice, or dissolve 1/4 tsp citric acid in 2 tbsp water for similar acidity and better shelf stability.
- 1 teaspoon unsalted butter (optional): If you dont have butter, add 1/4 tsp neutral oil (vegetable or light olive) to reduce foam, or simply skim the foam off while it cooks.
Pro Tips
1. Use a candy thermometer if you can, its much less guessy than the plate test. Aim for about 104 to 105 C and remember jam keeps thickening as it cools so stop right when it hits that temp, dont overcook or you will get a dull flavor and a darker color.
2. To cut down on foam and keep the color bright add a teaspoon of butter or a few drops of a neutral oil, skim foam with a spoon as it forms, and avoid whipping or stirring too hard once the jam begins to boil. Foam traps bits that burn and makes your jam cloudy.
3. If you want smoother jam, blitz it briefly with an immersion blender while it is still warm but off the heat, dont turn it into baby food though, a couple quick pulses is plenty. For chunkier texture, mash a few pieces by hand after cooking so you dont lose all the orange bite.
4. Warm your jars before filling and leave about a quarter inch headspace, wipe the rims clean, and process in a boiling water bath if you want shelf stable jars. Label with the date, because homemade jars can look identical after a few months and youll want to use the oldest first.
Orange Jam, Not Marmalade Recipe
I perfected an Easy Orange Jam Recipe using only orange pulp and a touch of zest with no peel, and the small trick I use will surprise you.
20
servings
224
kcal
Equipment: 1. Large heavy bottomed pot for cooking the jam
2. Large stockpot or canner big enough to hold jars upright for sterilizing and the boiling water bath, plus a jar lifter or long tongs
3. Mason jars with lids, wide mouth (easier to fill)
4. Food processor or immersion blender to roughly chop the pulp, dont puree it completely
5. Sharp paring knife and sturdy cutting board for peeling and removing pith and seeds
6. Microplane zester and citrus reamer or juicer for zest and lemon juice
7. Wooden spoon or heatproof spatula, plus a slotted spoon or fine skimmer to remove foam
8. Candy thermometer or instant read thermometer (to about 220 F / 104-105 C)
9. Ladle, wide mouth funnel and a clean cloth or paper towels for filling and wiping jar rims
Ingredients
1 kg sweet oranges, about 6 to 8 medium, pulp only (approx 3 to 4 cups packed pulp)
1 kg granulated sugar, about 5 cups
Zest of 2 oranges, about 2 tablespoons finely grated
Juice of 1 lemon, about 2 tablespoons
120 ml water, about 1/2 cup
1 teaspoon unsalted butter, optional
A pinch of fine salt
Directions
- Sterilize your jars and lids by boiling them in water for 10 minutes, then leave them in hot water until ready so they dont crack when you fill them.
- Peel the oranges, removing all the white pith and membranes, and collect only the pulp in a bowl; pick out any seeds. You should end up with about 1 kg or 3 to 4 cups packed pulp.
- Roughly chop or pulse the pulp in a food processor or with an immersion blender to break it up but not turn it perfectly smooth if you want some texture.
- In a large heavy bottom pot mix the chopped pulp, 1 kg sugar, 120 ml water, zest of 2 oranges, juice of 1 lemon, a pinch of salt and the optional teaspoon of butter. Stir well to combine.
- Let that mixture sit for 1 to 3 hours or overnight in the fridge so the sugar draws out the juices and starts to dissolve. This cuts cooking time and keeps the bright orange flavor.
- Bring the pot to a gentle simmer over medium heat, stirring often until the sugar fully dissolves. Then increase heat and boil steadily, stirring and skimming foam as needed. The butter helps reduce foam.
- Cook until the jam reaches set point about 104 to 105 C (around 220 F) or passes the chilled-plate test: drop a little jam on a cold plate, push it with your finger and if it wrinkles, its set. This usually takes 20 to 40 minutes depending on your pot and heat. Watch it so it doesnt burn.
- Turn off the heat and let the bubbles settle for a minute, then skim any last foam. Let the jam cool just enough to ladle safely.
- Fill hot sterilized jars leaving about 1/4 inch headspace, wipe rims clean, seal tightly and process in a boiling water bath for 10 minutes if you want pantry-stable jars. If you plan to use soon, you can skip the bath and keep jars in the fridge for a few weeks.
- Let jars cool undisturbed 12 to 24 hours, check seals, label with date and store sealed jars in a cool dark place up to a year; once opened keep in the fridge.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 102.5g
- Total number of serves: 20
- Calories: 224kcal
- Fat: 0.31g
- Saturated Fat: 0.13g
- Trans Fat: 0.003g
- Polyunsaturated: 0.008g
- Monounsaturated: 0.053g
- Cholesterol: 0.54mg
- Sodium: 6mg
- Potassium: 91.5mg
- Carbohydrates: 55.9g
- Fiber: 1.2g
- Sugar: 54.7g
- Protein: 0.47g
- Vitamin A: 112.5IU
- Vitamin C: 27.1mg
- Calcium: 20mg
- Iron: 0.05mg
