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.
Preservation:
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.
Tips:
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.
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