Orange Christmas Jam is more than just a festive spread; it’s a delightful way to capture the spirit of the holidays in a jar, perfect for gifting or enhancing your seasonal treats. This recipe offers a vibrant, sweet, and slightly spiced preserve that will brighten any breakfast or dessert table.
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Key Ingredients for Orange Christmas Jam:
- 2 pounds (approx. 6-8 medium) navel oranges
- 1 Meyer lemon
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- Pinch of ground ginger
- 4 cups granulated sugar
- 1/4 cup fresh orange juice (from 1 additional navel orange)
- 2 tablespoons pectin (liquid or powder, follow package instructions)
How to Make Orange Christmas Jam:
This vibrant Orange Christmas Jam recipe is incredibly simple to make, promising a burst of festive flavor with minimal fuss. In under 30 minutes of active preparation, you’ll create a delicious, shimmering preserve that’s perfect for spreading on toast, scones, or even as a glaze for meats. Get ready to fill your kitchen with the irresistible aroma of citrus and spice!
Step-by-Step Instructions:
- Prepare the Citrus: Wash the navel oranges and the Meyer lemon thoroughly. Using a sharp knife or a vegetable peeler, carefully remove the zest from 2 of the navel oranges and the entire Meyer lemon. Be sure to avoid the bitter white pith. Finely chop the zest.
- Juice the Citrus: Juice all of the navel oranges and the Meyer lemon. You should aim for approximately 4 cups of juice. If you don’t quite have 4 cups, you can supplement with a little extra fresh orange juice from the supermarket. Strain the juice to remove any pulp or seeds.
- Combine Ingredients: In a large, heavy-bottomed saucepan or Dutch oven, combine the strained citrus juice, chopped zest, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Stir well to distribute the spices evenly.
- Add Sugar: Add the granulated sugar to the saucepan. Stir continuously over medium heat until the sugar has completely dissolved. This usually takes a few minutes.
- Boil with Pectin: Bring the mixture to a rolling boil that cannot be stirred down. At this point, add the pectin. If you are using liquid pectin, stir it in vigorously and continue to boil for 1 minute. If you are using powdered pectin, follow the instructions on your pectin package for how and when to add it during the boiling process. Typically, you’ll add it towards the end of the boiling stage.
- Cook to Setting Point: Continue to boil the jam, stirring frequently, until it reaches the setting point. This can take approximately 15-25 minutes. To test for the setting point, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a tiny amount onto the chilled plate and let it cool for a minute. If the surface wrinkles when you gently push it with your finger, it’s ready. If it’s still very liquid, continue boiling and testing every few minutes.
- Skim and Jar: Once the jam has reached its setting point, remove the saucepan from the heat. Skim off any foam that has accumulated on the surface using a metal spoon.
- Fill Jars: Carefully ladle the hot Orange Christmas Jam into clean, sterilized canning jars. Leave about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth.
- Seal Jars: Place the lids and rings on the jars, tightening them until they are fingertip tight.
- Process (Optional but Recommended for Shelf Stability): If you plan to store the jam at room temperature for an extended period, process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Without processing, the jam will need to be refrigerated and will have a shorter shelf life.
- Cool and Store: Let the jars cool completely on a counter. You will hear a pinging sound as the lids seal. Check the seals to ensure they are intact. Store any unsealed jars or jars that will be opened soon in the refrigerator.
Why You’ll Love This Orange Christmas Jam:
You’ll absolutely adore this Orange Christmas Jam for its bright, zesty flavor profile and the comforting warmth of the festive spices. Unlike a simple orange marmalade, this jam is infused with a delightful blend of cinnamon, cloves, nutmeg, and ginger, creating a truly unique holiday experience in every bite. It’s a wonderfully budget-friendly way to elevate your festive gatherings, offering a gourmet touch without the store-bought price tag.
Imagine spreading this jewel-toned jam on warm, buttery scones or using it as a sweet and tangy glaze for roasted turkey or pork – the possibilities are endless! It’s so much more than just a jam; it’s a jar of holiday cheer ready to be shared. Don’t delay in bringing this delightful taste of Christmas to your home; give this Orange Christmas Jam a try this season!
Storing and Reheating Tips:
Proper storage is key to enjoying your Orange Christmas Jam for as long as possible.
- Refrigeration: Unprocessed jars of Orange Christmas Jam, or jars that have been opened, should be stored in the refrigerator. They will stay fresh for up to 3-4 weeks. Ensure the lid is on tightly to prevent spoilage.
- Freezing: If you have extra jam and want to extend its shelf life beyond refrigeration, you can freeze it. Transfer the jam to freezer-safe containers, leaving about 1 inch of headspace to allow for expansion. Frozen jam will remain good for up to 6-12 months. Thaw it in the refrigerator before using.
- Room Temperature Storage (Processed Jars): Jars that have been properly processed in a boiling water bath can be stored in a cool, dark pantry for up to 1 year. Check the seal before opening. If the seal is broken, refrigerate immediately.
- Reheating: This jam is best served at room temperature or slightly warmed. If you wish to warm it for a glaze or a topping, gently heat it in a small saucepan over low heat or in the microwave for short intervals until warm. Do not boil the jam once it has set.
Final Thoughts:
This Orange Christmas Jam is a truly delightful way to infuse your holiday season with vibrant citrus and comforting spice. It’s so easy to make and brings a beautiful, homemade touch to any occasion. We encourage you to whip up a batch and share the festive cheer!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Orange Christmas Jam
A delightful way to capture the spirit of the holidays in a jar, perfect for gifting or enhancing your seasonal treats. This recipe offers a vibrant, sweet, and slightly spiced preserve that will brighten any breakfast or dessert table.
Ingredients
Equipment
Method
- Wash the navel oranges and the Meyer lemon thoroughly. Using a sharp knife or a vegetable peeler, carefully remove the zest from 2 of the navel oranges and the entire Meyer lemon. Be sure to avoid the bitter white pith. Finely chop the zest.2 pounds navel oranges, 1 Meyer lemon
- Juice all of the navel oranges and the Meyer lemon. You should aim for approximately 4 cups of juice. If you don’t quite have 4 cups, you can supplement with a little extra fresh orange juice from the supermarket. Strain the juice to remove any pulp or seeds.2 pounds navel oranges, 1 Meyer lemon, 1/4 cup fresh orange juice
- In a large, heavy-bottomed saucepan or Dutch oven, combine the strained citrus juice, chopped zest, ground cinnamon, ground cloves, ground nutmeg, and ground ginger. Stir well to distribute the spices evenly.2 pounds navel oranges, 1 Meyer lemon, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, Pinch ground ginger
- Add the granulated sugar to the saucepan. Stir continuously over medium heat until the sugar has completely dissolved. This usually takes a few minutes.4 cups granulated sugar
- Bring the mixture to a rolling boil that cannot be stirred down. At this point, add the pectin. If you are using liquid pectin, stir it in vigorously and continue to boil for 1 minute. If you are using powdered pectin, follow the instructions on your pectin package for how and when to add it during the boiling process. Typically, you’ll add it towards the end of the boiling stage.2 tablespoons pectin
- Continue to boil the jam, stirring frequently, until it reaches the setting point. This can take approximately 15-25 minutes. To test for the setting point, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a tiny amount onto the chilled plate and let it cool for a minute. If the surface wrinkles when you gently push it with your finger, it’s ready. If it’s still very liquid, continue boiling and testing every few minutes.
- Once the jam has reached its setting point, remove the saucepan from the heat. Skim off any foam that has accumulated on the surface using a metal spoon.
- Carefully ladle the hot Orange Christmas Jam into clean, sterilized canning jars. Leave about 1/4 inch of headspace at the top of each jar. Wipe the rims of the jars clean with a damp cloth.
- Place the lids and rings on the jars, tightening them until they are fingertip tight.
- If you plan to store the jam at room temperature for an extended period, process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Without processing, the jam will need to be refrigerated and will have a shorter shelf life.
- Let the jars cool completely on a counter. You will hear a pinging sound as the lids seal. Check the seals to ensure they are intact. Store any unsealed jars or jars that will be opened soon in the refrigerator.
Notes
Unprocessed jars, or opened jars, should be stored in the refrigerator and will stay fresh for up to 3-4 weeks. Processed jars can be stored in a cool, dark pantry for up to 1 year. Can be frozen for 6-12 months. Gently warm for serving if desired.