This jam is quick and easier to make than most orange jams since it includes some of the peel and a little sugar. For that reason it also has a shorter shelf life than other jams. Do not omit the apple core and seeds, they contain pectin that helps the jam thicken and congeal. This jam is excellent in Nechama Rivlin’s Bavarian cream dessert — or simply spread on toast.
- 4 lbs. / 1.8 kg / 8 medium oranges oranges
- Peel from one orange, pith removed, finely chopped
- 1 ¾ cups / 365 grams sugar
- 1 apple core with seeds
- Use a knife to remove the peel and pith of the oranges by first cutting off the ends of each orange and slicing down along the sides between the fruit and pith. Remove the pith from the peel of one of the oranges, finely chop the peel and set it aside. Discard the remaining peels. Cut the oranges into 1-inch chunks, discarding any seeds.
- Transfer the orange cubes to a pot, add sugar, mix, and set aside for an hour. The oranges will soften and release some liquid.
- Put the orange peel in a small pot, cover with water and bring to a boil. Strain and set aside.
- Transfer the orange pieces to a medium (6-qt.) pot along with the chopped peel, sugar, and apple core. Bring the mixture to a boil over high heat. As soon as it boils, reduce the heat to low and simmer until almost all the liquid has evaporated and the jam is thickened and glossy, stirring occasionally, about 1 hour 15 minutes..
- Discard the apple core and transfer the jam to a sterilized jar. The jam will keep in the refrigerator for up to a month.