If you love red oranges and want to preserve their flavor for later, try this red orange jam recipe. You’ll enjoy an aromatic jam, perfect for delicious snacks.
Red or blood oranges come from Sicily and are low in calories. Instead, they are rich in fiber, vitamin C, antioxidants and several other essential vitamins and minerals. Sicilian oranges contain a red pigment called anthocyanin, which is responsible for their color and fights free radicals, strengthening the immune system. This is why red oranges contain a higher amount of antioxidants than other varieties of oranges. They are also unique because of their anthocyanin content, which give them a special raspberry-like taste.
Include red oranges in your diet to take advantage of their many beneficial properties for the body.
Now we’ll share with you a recipe for red orange jam, so you can enjoy the taste and properties of these lovely oranges out of season.
Red orange jam recipe
- 3 kg red oranges
- 3 sweet apples
- 750 g sugar
The first thing you need to do to prepare the jam is to peel the oranges. Even if this first step requires more time and effort, the end result is well worth the hard work. Don’t throw away the orange peels. You can preserve the in jam or sugar or turn them into powder for flavoring desserts.
How to make red orange jam
Once you’ve peeled all the oranges, the next step is to take apart the wedges. Now comes the hard part because each orange wedge will need to be peeled of the white membrane that covers it. You can skip this step, but peel tastes bitter and will affect the taste of the jam.
After you have removed the membrane from all wedges, cut them into 3-4 pieces and transfer them into a double-walled saucepan.
Wash the apples well, wipe them dry and grate them on a large grater without peeling. Add the grated apples to the orange pieces in the pan. The apples contain pectin, which is necessary to thicken the syrup. The oranges are juicy and will result in a lot of syrup in the pan. This is where the apples come in to balance the texture of the jam.
Add the sugar and mix all the ingredients well. Place the saucepan on the stove on medium heat and simmer until the sugar is dissolved and the surface is foamy. Remove all the foam with a thick sieve, then reduce the heat.
Simmer the jam for 40-45 minutes, until the syrup thickens. Distribute the hot jam into sterilized jars. Close the jars tightly and cover with blankets to cool slowly. Then you can label them and transfer to your pantry shelf.