Orange Jam
From: Christyne, Sherbrooke, Quebec, Canada
Comments: To check if jam is ready, pour a little jam onto a cold saucer; leave to rest for 30 seconds.
Press lightly with a finger: if jam wrinkles and a thin skin for on top, it is ready; if not, cook for a few more minutes and test again.
IngredientsPreparation
  • 1 1/2 pounds [680 g] oranges, with seeds
  • 5 cups [1.25 L] water
  • 1 1/2 pounds [680 g] sugar
  • 2 ounces [57 g] dry pectin
  • Sterilized jars
  • Thoroughly rinse and dry oranges.
  • Half oranges vertically; lay orange halves cut-side down and thinly slice.
  • Remove and reserve seeds.
  • Transfer orange slices into a casserole; pour in water.
  • Arrange orange seeds into cottoncheese cloth; tie and add to casserole.
  • Bring to a boil; simmer for 45 minutes, until orange peels are soft.
  • Thoroughly mix in sugar and pectin.
  • Bring back to a boil and simmer over medium heat for approximately 10 minutes, until done.
  • Leave to cool for 15 minutes, so that peels will not come on top of jam.
  • Pour jam into sterilized jars.
  • Will keep for up to 1 month, refrigerated.