What do you mean you’ve never heard of orange jam?? Well, truth be told it’s probably a Florida thing. But that’s not stopping me from sharing it with y’all!
A few weeks ago we went down to central Florida to visit some family and friends. As you can imagine orange groves are pretty plentiful in that area! While we were out at a historic park we stumbled upon some wild orange trees. Well, not to be one to pass up free oranges, we filled my oversized bag with them!
It was glorious!
Until we tasted them….
Talk about sour!
I’ve never tasted oranges so sour in my life! And I’m not gonna lie, this Mama had a hearty belly laugh watching her two year old’s reaction to tasting what is normally one of her favorite fruits! Bhahahaha! It’s only February and I’ve already lost the Mother of the Year contest…oh well 😉
Sour or not I was not about to waste these free foraged wild oranges. Well, wild might not be the best term…these were remaining orange trees from a grove that was planted in the 1800’s….they hadn’t been tended or pruned in who knows how long! Regardless, they were seemingly inedible. But I just couldn’t bring myself to waste these oranges.
So what does one do with sour oranges??
I’ll tell you. You make orange jam with them of course!
Sure, orange marmalade may be the first thing that comes to mind, but the only thing I really like to do with that is marinade chicken….I wanted to try something a little different. Plus I other had plans for those peels.
And do you now what? This jam turned out great! Because you need to add sugar to the recipe anyway, it balanced out the sourness of the oranges perfectly without loosing that great orange flavor.
So let’s get to it, shall we??
- Oranges (enough to make up 5 cups of chopped fruit and juice)
- 1 box Low Sugar Pectin
- 4 cups Raw Organic Can Sugar
- Juice of 2 Lemons (optional - if your oranges are sour, you can omit these)
- Chop up a 4 or 5 oranges and put into a large pot.
- Add the juice of a few more oranges if needed to make up 5 cups of oranges.
- Add lemon juice if using.
- In a small bowl mix together 1/4 cup sugar with the pectin. Add to the oranges and stir over high heat.
- Stir until you've reached a constant rolling boil.
- Quickly stir in remaining 3 3/4 cups sugar.
- Bring back to a rolling boil for 1 minute. Then remove from heat and ladle the jam into prepared jars.
- At this point you may process the jars with a water bath canner, or store them in the refrigerator or freezer.
- Enjoy a little tropical flavor on those homemade biscuits!