Instructions:
- Prepare the Oranges:
- Wash the oranges thoroughly.
- Using a sharp knife, peel the oranges, removing as much of the white pith as possible, as it can make the jam bitter.
- Cut the peeled oranges into small pieces, removing any seeds if necessary.
- For extra flavor, finely grate a little of the orange zest (about 1 tablespoon) and set it aside.
- Cook the Oranges:
- In a large, heavy-bottomed pot, combine the chopped oranges, sugar, and cinnamon.
- Add the grated orange zest if you’re using it.
- Stir to combine, then let the mixture sit for about 10 minutes to allow the sugar to start dissolving in the fruit juices.
- Simmer the Jam:
- Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Once it reaches a boil, reduce the heat to low and let it simmer gently, stirring frequently to prevent sticking.
- Continue cooking for about 45-60 minutes, or until the mixture thickens to a jam-like consistency.
- Check for Doneness:
- To check if the jam is ready, place a small spoonful on a chilled plate and let it cool for a minute. If it wrinkles slightly when pushed, it’s done.
- If the jam is still too runny, continue simmering until it reaches the desired thickness.
- Jar the Jam:
- Carefully ladle the hot orange jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth and seal them with lids.
- Store:
- Let the jars cool to room temperature before storing them in the refrigerator.
- This jam can be stored in the fridge for up to a month.