Orange jam

This is one of our favourite jams to make and eat.

Ingredients

Orange cardamom
1.1 kg oranges
800 ml water
200 g organic or homegrown oranges
750 g white sugar
250 g Demerara sugar
1 tsp cardamom seeds
seeds from 1 vanilla bean
1 tsp of dried rose petals

Prepare

Wash the oranges. Cut off the green part (where the stem is), and put the oranges in a blender. Blend until almost like a puree, but still with some pieces of orange rind. Transfer to a large, deep pot and add water. Bring to the boil, then lower the heat and simmer for 30 minutes.

After 30 minutes, add both sugars, vanilla, cardamom, and rose petals.. Bring to the boil again, then lower the heat and simmer very slowly, stirring occasionally for 30 minutes until it starts to get just a bit sticky. It will still look a bit too “runny”, but it will set after some time. Pour into sterilized jars, seal, and set on a worktop until cool.

PS. I sterilize the jars very simply. Wash with soapy water and then heat in 150 degree oven for 15 minutes. For the lids – I put them in water, boil for 2 minutes, and then also heat in the oven. I keep the jars in the fridge (I have separate fridge for my preserves, as we don't have a cold cellar and I just feel much safer if they are in the fridge).

Recipe and photos by Signe Meirane