After spending 2 weekends in Permet, and enjoying the amazing jam they make, I needed to make my own. Since I had never made orange jam, and I love it so much, I started with that. I kind of ended up mixing 2-3 recipes, the ladies I met in Permet shared with me, and the result was this golden jam, with big pieces of orange, and a thick and delicious syrup.
The orange skin has a bitter touch, so, when you make orange jam, you should be patient and follow some extra steps. Don’t get scared, you just need to boil for few minutes, the whole oranges several times. Then, you cut them into big chunks, add sugar and water, and let them cook together. Orange is very aromatic, so, I didn’t add any spices, but I believe some cloves or cinnamon would pair well. The beauty of this jam is that it looks beautiful and makes a great gift for friends and family, for the holidays.
- 1 kg oranges
- 750 g sugar
- 2 cups (480 ml) water
- Grate the orange zest and let them sit in a big bowl covered with water overnight.
- The next day, rinse them under fresh water and set aside.
- Fill a big pot with water and bring to a boil.
- Add the oranges and cook for 5-10 minutes.
- Remove from the water, rinse under fresh water and set aside.
- Discard the boiling water, add fresh water to the pot and bring to a boil.
- Add the oranges and cook again for 5-10 minutes.
- Repeat this process 4-5 times.
- Then, let the oranges cool slightly, and cut them into chunks.
- Put the orange chunks, sugar and water in the pan and bring to a boil.
- Reduce the heat and let them simmer for 30-40 minutes, or until the syrup starts to thicken.
- Make sure to remove the foam that forms while cooking.
- Pour the jam into sterilized jars and save it for up to 1 year.