Orange Jam (Marmalade)

Indulge in the pure goodness of oranges with this sweet and tangy three-ingredient pectin-free jam. Done in an hour.

5 from 1 vote

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dessert

Cuisine Bosnian, Croatian, Montenegrin, Serbian

▢ 4 pounds organic seedless navel oranges or about 15-17 medium-sized ones
▢ 1 - 1.5 pounds granulated sugar
▢ 1 lemon juice only
▢ (Optional) ½ teaspoon vanilla extract or 1 teaspoon vanilla sugar, or 1 vanilla stick

For safety, the oranges should be cleaned thoroughly before use. Below is one of the methods you can use.
To a deep pot filled halfway with water add baking soda and vinegar. Stir so it integrates. Add the oranges in and let them soak for 15 minutes.
Take oranges out one by one and scrub the debris off their skin with a new scotch-brite pad. Wash each one off with fresh water.

Divide oranges, and peel one half, discarding the peel. Separate the orange slices and dice them into chunks, keeping as much juice as you can. Deseed if necessary.
Take the unpeeled oranges, and cut off their ends. Chunk them up keeping as much juice as you can. (Bigger chunks yield candied fruit-like jam, while smaller chunks result in a smoother jam.) Deseed if necessary.
In a deep pot, add all the orange pieces, the juice, ½ cup of water, and lemon juice. Turn the temperature down to the lowest setting. Cook for 40 minutes stirring every few minutes.
Add sugar and vanilla to the oranges, stir thoroughly, and cook for another 10-15 minutes. (If the oranges were particularly juicy you may need to cook 10-15 minutes longer.)Turn the heat off.
Using a stick (hand) blender, blend the orange jam down to desired consistency.

Heat oven to 230°F (110°C). Wash (with soap) and dry the jars thoroughly. Place jars on a baking sheet (or a sheet pan) and place them in the oven. Keep them inside for 15-20 minutes, then carefully take them out. (Use mittens or thick kitchen towels to protect hands.)
Carefully transfer jam into hot jars. Use a spoon to push the jam down each jar as much as you can, and get as much air out as you can. As you fasten each lid, flip the jar upside down. When the jars and jam cool down, transfer to a cool, dark place (or the fridge).

Serve over bread, in a strudel, crepes, or another pastry, over a dessert, or by itself. Once you open a jar, transfer it to the fridge and consume it in 1-2 weeks. Do not freeze.

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