Sometimes orange marmalade is a tad bitter for my tastes. And I don't love the peels in marmalade.
I made this Orange Jam without peels. Sweet but not too sweet. It's a jam that tastes like a glass of fresh squeezed orange juice.
Orange Jam
Text and Photo by Jac Kyles Baker
Makes 1 1/2 cups
Ingredients
2 Cara Cara oranges, supremed* (reserve juice from membrane)
3 navel oranges, supremed* (reserve juice from membrane)
1/2 cup light brown sugar, packed
2 tsp cornstarch
Preparation
Heat orange segments and juice in a large microwave safe bowl on HIGH for 2 minutes.
Carefully remove bowl and stir in brown sugar until dissolved.
Return bowl to microwave and heat for 2-3 minutes until mixture comes to a boil.
In a small bowl, add cornstarch and 2 TB of liquid from the microwaved oranges. Stir slurry into jam. Return bowl to microwave. Microwave on HIGH for 2 minutes. Jam will thicken.
Carefully remove bowl from microwave and place on a wire rack. Cool to room temperature. Place jam in a clean, dry jar with lid (preferably glass or ceramic).
Store in the refrigerator.
Cook's Notes
*To supreme an orange:
Cut the top and bottom off the orange.
Place the orange on a flat surface. Following the curve of the orange, cut the peel from the top to the bottom. Remove as much of the rind and pith without cutting into the fruit.
With a small knife (such as a paring knife), slice along the membrane between each orange wedge.
Gently lift fruit out of the membrane. Place in bowl.
Use any oranges you have. Know that you'll need to experiment with measurements and cooking time if using small citrus such as mandarins or tangerines. It's also more difficult to supreme smaller citrus fruit.