Orange Jam

532px-Ambersweet_orangesOrange Jam is a low-sugar or low-honey cooked jam made with Pomona’s 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. See below for where to buy.

Yield: 4 to 5 cups

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.

Orange Jam Ingredients

4 cups pulpy juice (see below for options of how to prepare)
2 teaspoons calcium water
¼ cup lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
3 teaspoons Pomona’s Pectin powder

Orange Jam Directions

1. 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.

2. Measure pulpy juice into sauce pan.

3. Add calcium water and lemon juice and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. 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.

6. 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.

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.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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11 thoughts on “Orange Jam

    • Hello Elizabeth,
      Yes, this recipe and all Pomona’s Pectin recipes can be doubled, tripled, halved, or quartered. You just need to do the math for all of the ingredients.

      In addition, if you plan to double or triple a recipe, you need to have a pan large enough to cook the fruit in and bring it back to a boil quickly after adding the pectin-sweetener.

      Also, if you are planning to water bath process the jam, you need to have a canning pot large enough to process all of the jam jars at one time, immediately after jarring.

      I hope this helps — and thanks for using Pomona’s Pectin.

  1. Can commercially-prepared orange juice be used for this recipe? Either bottled pre-squeezed (e.g., Tropicana, etc.) or reconstituted from frozen juice concentrate? Thank you!

    • Dear Kelly,
      The Orange Jam recipe is for a mixture of both orange juice and orange pulp. If you are using commercially prepared, it needs to be unsweetened with no other additives. I’m not sure if the orange juice with pulp that you buy in the grocery store has enough pulp for this recipe as we have never tried that. If you wanted to experiment, you could try the NOT from concentrate orange juice with the most pulp and not calcium fortified.

      If you want to use just orange juice, you would follow the recipe for Orange Jelly on our website. When using only juice, a little more pectin is required for jelling. Again, if using commercially prepared juice, it needs to be unsweetened with no other additives (for example, not calcium fortified).

      I hope this answers your question — if you do try commercially prepared pulpy juice we would love to hear how it turns out. You can be part of our test kitchen!

      Thanks for using Pomona’s — and happy jamming.

    • Dear Anna,
      We created the Orange Jam recipe as a jam to be made without the peel. We actually have a recipe for Orange Marmalade in the directions that come with the pectin, here.

      The Orange Marmalade recipe is in the pink section — Recipes for Cooked Jam, Jelly, Marmalade & Jello — Low Sugar or Honey.

      We call the Marmalade in our directions a light and fresh marmalade because it isn’t cooked for a long time as traditional marmalades are. You can use any combination of citrus to get to 6 cups of cooked fruit. You can also substitute unsweetened orange juice for the 3 cups of water that the fruit is cooked in for a stronger flavor.

      I don’t know if you’ve seen our cookbook, Preserving with Pomona’s Pectin. It has a section of marmalade recipes from simple classic Orange Marmalade to Pineapple-Orange Marmalade, Orange Rhubarb Marmalade, Three-Citrus Marmalade, Margarita Marmalade, and a few others, most of which have the peel in them.

      I hope this helps — and happy jamming.

  2. Do you have a recipe for no cook freezer orange jam or marmalade? Not the carrot cake one. Oranges are not mentioned in your freezer jam directions, or not that I can find.

    • Dear Carolyn,
      I am sorry but we don’t have a recipe for no cook orange jam or marmalade.

      I don’t know if you are wanting a raw jam or just a jam that you don’t need to can? So, just in case you don’t realize this, our cooked jam and jelly recipes can be put into containers with 1/2″ of head space and frozen for long-term storage up to 1 year, just like a raw freezer jam.

      I hope this helps — and thanks for using Pomona’s.

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