The most delicious orange jam recipe without preservatives


Wash and Dry: Begin by thoroughly washing and drying the oranges to remove any surface impurities.

Grate the Peel: Use a grater to zest the peel, taking care to avoid the bitter white part beneath the skin.

Boil the Peel: Boil the grated peel in water for 5-7 minutes, then drain. This process helps to remove any bitterness.

Prepare the Pulp: Peel the oranges, carefully removing all the white parts. Cut the pulp into small pieces, discarding any seeds.

Making the Jam:

Combine Ingredients: In a large pot, combine the prepared pulp and peel. Add citric acid and cloves if using, for added flavor.

Add Sugar: Pour the sugar into the pot and mix well with the orange mixture.

Cook: Place the pot over medium heat and bring to a boil, stirring frequently. Continue cooking until the jam reaches your desired consistency.

Test the Consistency: To test, place a small amount of jam on a cold plate; it should gel upon cooling.


Cool: Allow the jam to cool slightly before pouring it into sterilized jars.

Seal: Seal the jars while the jam is still warm to ensure a tight seal.


For added complexity, consider infusing the jam with additional flavors such as cinnamon, vanilla, or grated ginger.

If you prefer a smoother texture, blend the orange pulp before adding it to the pot.

Store the jam in the refrigerator for 2-3 weeks, or preserve it using a water bath canning method for longer storage.