A handmade orange jam, produced with real fruit and no chemical preservatives, will capture the zesty essence of the fruit. Infuse breakfast spreads and pastries with a burst of color with this lovely orange jam recipe—a custom I treasure and repeat every year. Now, let’s go into making this delicious citrus treat.
Oranges, 3 kilograms (which will generate around 2 kilograms of pulp and skin)
8 ounces of pure sugar
Five tablespoons of lemon juice or the juice of one big lemon
25% citric acid, 1/4 teaspoon
5 minced cloves (optional, for a more robust taste)
Tools Needed:
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