Bonne Maman Orange Jam Recipe

As the queen of winter and reminiscent of Mediterranean weather, an orange brings a touch of warmth when the cold weather makes its way into our day-to-day life. Used in many recipes and dishes, it is always appreciated by all foodies. In jams, it adds a touch of sweetness with a tangy hint, perfect for your toast, dairy dishes and homemade desserts.

Do you wish to make your very own orange jam? Discover this Bonne Maman recipe. Easy to make and for all ages, it contains just three ingredients: delicious oranges, sugar and a touch of lemon.

Instructions:

Before you begin: To make sure your jam lasts, clean jars and caps thoroughly. Then, soak the
jars and caps in a pan of boiling water for 5 to 15 minutes. Leave them to dry upside down on a
clean cloth. You can also put them in the dishwasher!

Preparation:

• Pick 5 ripe oranges. Try to choose fruit grown close to home. You can choose sweet or tangy oranges according to your taste, but preferably choose organic, as you will also be
  using the peel (otherwise you will need to wash them thoroughly beforehand). Choose fruit that’s in season and grown close to home, it will be more flavorful!
• Peel the oranges (to avoid a bitter taste, remove the white part between the peel and the flesh). Then, cut the peel into thin strips or chunks. As you prefer. Keep the fruit for the
  remainder of the recipe.
• Weigh 110 g of the chopped peel and place in a saucepan. Cover with 650 ml of water and start cooking over medium heat, then slowly increase the heat until it boils. Tip: Use
  the remaining peel to make orangettes by cooking them and then covering them in sugar.
• Keep boiling for 60 minutes, stirring regularly with a wooden spatula. Cook until the peel has melted, and the excess water has evaporated.
• Meanwhile, prepare the orange purée: cut up the fruit in quarters and remove the core and seeds. Blend altogether and strain through a fine-mesh strainer. Tip: You can dry
  fruit scraps in a low-temperature oven and use them to flavor your sugar.
• Once the peel has melted enough, weigh 590 g of the purée and add it to the mixture.
  Bring to a boil, stirring regularly to prevent the purée from sticking to the saucepan. Tip: If you have any leftover purée, you can freeze it and use for other jams or smoothies.
• Reduce the heat, then slowly add 980 g of sugar. Cook for approximately 30 minutes on high heat (gentle boiling).
• When cooking is complete, add 2 tablespoons of lemon juice. Cooking is complete once the peel becomes translucent and evenly spread throughout the mixture. Tip: To check
  that the jam will set, pour a drop onto a plate that has been chilled. If the drop slips off, the jam is undercooked. If it sets, it is ready!
• Remove from the heat, you can scrape off the foam that rises to the top.
• Immediately pour into the jars using a ladle, filling them to the brim. Seal with the appropriate caps and flip the jars upside down over a dish towel for self-pasteurization.
• Let the jars cool down before labeling them. You can then store your jam in a cool, dry place for several months.
• After opening, store your jam in the fridge and enjoy it for up to a month.

Orange jam can be added to all your recipes.

Congratulations on your delicious orange jam! Now you can enjoy it all year round, and even share it with your loved ones.

A jam for foodies who enjoy bittersweet flavors, orange jam can be enjoyed on a slice of brioche or even a warm pancake.