First, wash and dry the oranges well to get rid of any dirt or debris that may have settled on their surface.
Zest the Peel: Carefully remove the white, bitter pith from the peel using a grater.
Poach the Peel: Blanch the grated peel in water for five to seven minutes, then set it aside to drain. Any bitterness can be eliminated by following this procedure.
Get the Pulp Ready: With great care, peel the oranges, eliminating any white pith. After removing the seeds, chop the pulp into small pieces.
Jam Making:
In a big saucepan, mix together the pulp and peel that have been prepared. For more taste, you can add cloves and citric acid.
Pour the sugar into the saucepan and stir it thoroughly with the orange liquid to add sugar.
While cooking, bring the mixture to a boil in a saucepan over medium heat, stirring occasionally. The jam should be cooked until it achieves the consistency you like.
Put some jam on a cold plate; as it cools, it should gel. This is how you can tell if the jam is consistent.
Preservation:
Put in sterile jars when the jam has cooled a little.
Jam is best sealed when it is still warm, so seal the jars while it is still warm.
Some pointers:
You may make the jam more interesting by adding other tastes to it, such cinnamon, vanilla, or shredded ginger.
Before adding the orange pulp to the saucepan, combine it if you want a smoother consistency.
Keep the jam for up to two weeks in the fridge, or can it in a water bath for even extended shelf life.
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