Whip up a batch of this winter spiced orange jam, a vibrant and aromatic preserve that captures the essence of the colder months. This recipe is your secret weapon for adding a burst of festive flavor to your breakfast, baked goods, and gifts, proving how wonderfully simple homemade goodness can be.
Key Ingredients for Winter Spiced Orange Jam:
- 2 lbs (approximately 6-8 medium) Navel oranges
- 1 large lemon
- 4 cups granulated sugar
- 1/2 cup water
- 1 cinnamon stick
- 3 star anise pods
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- A pinch of salt
How to Make Winter Spiced Orange Jam:
This winter spiced orange jam is incredibly easy to make, resulting in a wonderfully comforting spread with a delightful balance of sweet and spice. The simple process ensures a rich, spreadable texture that’s perfect for drizzling, spreading, or gifting. Preparation time is approximately 20 minutes, with a cooking time of about 1-1.5 hours.
Step-by-Step Instructions:
Prepare the Oranges: Wash the oranges thoroughly. Slice them into quarters, then remove any large seeds. Using a sharp knife or a mandoline, thinly slice the orange quarters, including the peel and pith (the white part), into very fine strips. The peel and pith contain pectin and add a lovely texture and depth of flavor, but it’s crucial they are sliced thinly to ensure they soften properly during cooking.
Prepare the Lemon: Wash the lemon. Halve it and juice it. Set the juice aside.
Combine Ingredients: In a large, heavy-bottomed pot or Dutch oven, combine the thinly sliced oranges, granulated sugar, reserved lemon juice, water, cinnamon stick, star anise pods, ground cloves, ground allspice, and a pinch of salt. Stir everything together gently.
Macerate (Optional but Recommended): For the best flavor and jam consistency, let the mixture sit for at least 30 minutes, or ideally for a couple of hours at room temperature. This allows the sugar to start drawing out the juices from the oranges and the spices to begin infusing their aromas, which helps the pectin in the fruit to begin its work. You can also cover and refrigerate this mixture overnight for an even deeper flavor infusion.
Cook the Jam: Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium-low and let it simmer gently. You want a steady, vigorous simmer that causes the jam to bubble constantly but controllably.
Simmer and Thicken: Continue to simmer, stirring frequently, for approximately 1 to 1.5 hours, or until the jam has thickened to your desired consistency. As it cooks, the orange peel will soften, and the jam will turn translucent. Skim off any foam that rises to the surface during cooking; this helps ensure clarity and good texture.
Test for Set: To test if the jam has reached its setting point, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a small amount onto the chilled plate. Let it cool for a minute or two, then push it gently with your finger. If the surface wrinkles, the jam has set. If it’s still runny, continue simmering and test again every 10-15 minutes.
Remove Spices: Once the jam has reached its set point, carefully remove and discard the cinnamon stick and star anise pods using a slotted spoon. Stir the jam well.
Jar the Jam: Sterilize your jars and lids according to manufacturer instructions or by boiling them in water for 10 minutes. Carefully ladle the hot jam into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. Screw on the lids tightly until finger-tight.
Process Jars (for Shelf Stability): For long-term shelf stability, process the filled jars in a boiling water bath for 10 minutes. Be sure the water level covers the jars by at least one inch. Carefully remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. You should hear a ‘pop’ as the lids seal. Check seals by pressing the center of the lid; if it doesn’t flex, it’s sealed.
Why You’ll Love This Winter Spiced Orange Jam:
You’ll absolutely adore this winter spiced orange jam for its intensely comforting and sophisticated flavor profile. The vibrant citrus notes are beautifully complemented by the warm embrace of cinnamon, star anise, cloves, and allspice, creating a truly unique jam that stands out from the ordinary. Making it yourself is incredibly cost-effective compared to store-bought artisanal preserves, allowing you to enjoy its luxurious taste and aroma without breaking the bank. Its versatility is unmatched, transforming humble toast into a gourmet experience and elevating your holiday baking wonderfully.
Imagine the delightful aroma filling your kitchen as it simmers, a testament to the simple joy of creating something delicious with your own hands. Unlike a basic citrus jam, the thoughtful addition of warming spices transforms this into a seasonal masterpiece, perfect for gifting or savoring throughout the chilly months. Don’t wait to experience this delightful treat; gather your ingredients and whip up a batch of this heavenly winter spiced orange jam today!
Storing and Reheating Tips:
- Refrigerator Storage: Properly sealed jars of winter spiced orange jam can be stored unopened in a cool, dark place for up to a year. Once opened, refrigerate the jar and consume within 4-6 weeks. Ensure the lid is tightly secured between uses. If mold or an off-smell appears, discard the jam.
- Freezing: While not typically necessary for jam with adequate sealing and storage, if you have extra jam and want to preserve it for an exceptionally long time, you can freeze it. Spoon the cooled jam an ice cube tray or freezer-safe container, leaving headspace as it will expand. Freeze for up to a year. Thaw in the refrigerator before consuming.
- Reheating (if needed): Jam generally doesn’t need reheating unless you’re using it in a warm recipe. If a recipe calls for warm jam, gently heat it in a small saucepan over low heat until it reaches your desired temperature.
Final Thoughts:
This winter spiced orange jam is more than just a preserve; it’s a jar of pure winter delight, brimming with warming spices and bright citrus. We encourage you to try this simple recipe at home and fill your home with its incredible aroma and taste. It’s a perfect way to capture the season’s magic.
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Winter Spiced Orange Jam
Ingredients
Equipment
Method
- Wash the oranges thoroughly. Slice them into quarters, then remove any large seeds. Using a sharp knife or a mandoline, thinly slice the orange quarters, including the peel and pith (the white part), into very fine strips. The peel and pith contain pectin and add a lovely texture and depth of flavor, but it’s crucial they are sliced thinly to ensure they soften properly during cooking.2 lbs Navel oranges
- Wash the lemon. Halve it and juice it. Set the juice aside.1 large lemon
- In a large, heavy-bottomed pot or Dutch oven, combine the thinly sliced oranges, granulated sugar, reserved lemon juice, water, cinnamon stick, star anise pods, ground cloves, ground allspice, and a pinch of salt. Stir everything together gently.2 lbs Navel oranges, 1 large lemon, 4 cups granulated sugar, 1/2 cup water, 1 stick cinnamon stick, 3 pods star anise, 1/4 teaspoon ground cloves, 1/8 teaspoon ground allspice, 1 pinch salt
- For the best flavor and jam consistency, let the mixture sit for at least 30 minutes, or ideally for a couple of hours at room temperature. This allows the sugar to start drawing out the juices from the oranges and the spices to begin infusing their aromas, which helps the pectin in the fruit to begin its work. You can also cover and refrigerate this mixture overnight for an even deeper flavor infusion.
- Place the pot over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium-low and let it simmer gently. You want a steady, vigorous simmer that causes the jam to bubble constantly but controllably.
- Continue to simmer, stirring frequently, for approximately 1 to 1.5 hours, or until the jam has thickened to your desired consistency. As it cooks, the orange peel will soften, and the jam will turn translucent. Skim off any foam that rises to the surface during cooking; this helps ensure clarity and good texture.
- To test if the jam has reached its setting point, place a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a small amount onto the chilled plate. Let it cool for a minute or two, then push it gently with your finger. If the surface wrinkles, the jam has set. If it’s still runny, continue simmering and test again every 10-15 minutes.
- Once the jam has reached its set point, carefully remove and discard the cinnamon stick and star anise pods using a slotted spoon. Stir the jam well.1 stick cinnamon stick, 3 pods star anise
- Sterilize your jars and lids according to manufacturer instructions or by boiling them in water for 10 minutes. Carefully ladle the hot jam into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth. Screw on the lids tightly until finger-tight.
- For long-term shelf stability, process the filled jars in a boiling water bath for 10 minutes. Be sure the water level covers the jars by at least one inch. Carefully remove the jars from the canner and let them cool on a towel-lined counter for 12-24 hours. You should hear a ‘pop’ as the lids seal. Check seals by pressing the center of the lid; if it doesn’t flex, it’s sealed.