![]() ![]() A blender also works well if you work in batches. I use an immersion blender and puree them right in the jam pot. Once the oranges are peeled, they need to be pureed. Larger batches get a bit tricky, and may not gel correctly, so don’t start with more than 12 pounds of oranges at once. I’ve written this as a small batch recipe for just two small jars, using 3 pounds of oranges but it can be doubled or quadrupled to make as many as 8 jars of orange jam at once. It takes about 1 1/2 pounds of oranges to make an 8-ounce jar of jam, so you’ll need quite a few for a full canner bath. If the oranges are tough to peel, it’s perfectly fine to peel them with a sharp knife. Start by peeling the oranges, removing as much of the white pith as possible. Keep in mind a sweeter tangerine may require less sugar, and a more bitter orange may require slightly more. Clementines are a wintertime favorite in these parts, and by far the easiest to find. ![]() Tangerines, in particular, have a lovely flavor, and a lot of sweetness. Since the fruits are quite sweet to start, you only need a tiny bit of sugar to make an out of this world orange jam.Īny type of oranges will work wonderfully in this jam, each providing their own unique texture. Orange jam is basically an orange marmalade without the peel, and warm winter spices help to add just enough bitterness to contrast the sweetness of the orange itself. I’m also skeptical about using the peels of a highly sprayed crop, and organic citrus can be hard to find up here in the Northeast. Orange marmalade gets all the attention, but what if you want all the flavor without the peel? The sliced orange peel in a marmalade adds a hint of bitterness to balance out the sweetness of the jam, but at the expense of texture in my opinion. Orange jam has a warm and sunny flavor, and the addition of winter spices makes it the perfect wintertime jam. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |