- 4 pounds organic seedless navel oranges (or about 15–17 medium ones)
- 1 to 1.5 pounds granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon (juice only)
- Brand new sponge with scrub on top
- With a new sponge wash all oranges thoroughly, and scrub the debris off their skin.
- Peel about half of them (7-8), discard the peel, and then dice into medium sized chunks. (If there are seeds, deseed them.)
- Cut off ends of unpeeled oranges, and dice into smaller chunks while keeping the peel on.
- Place all in a deeper pot. Add one half to a cup of water. Turn on low and cook for 40 minutes stirring once every five minutes or so.
- Add sugar and vanilla and cook for another 10-15 minutes. Add lemon juice in and stir.
- Heat oven to 390F. Parallel to jam cooking, wash your jars thoroughly and dry them. Place on a baking sheet and put in the oven. Warm them up for about 15 minutes. This will sterilize them.
- Transfer jam to a mixing bowl, and with a stick blender (or a stab-mixer), and blend down to a desired consistency.
- Carefully transfer jam into hot jars. When the jars and jam cool down, transfer to a cool, dark place (or the fridge).
You will get about 5-6 medium size jars of jam with this volume of ingredients.
The recipe used 1.5 lbs of sugar, but less can also work. Let your taste for sweet be the guide here.
Play around with the amount of water you add. If the oranges you’re using are exceptionally juicy, you may not need to add any.