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High-Yield Chunky Orange Jam
- Makes about
9
half-pint jars - Difficulty
Easy
Published 2010
Here you’ll use the entire orange except for the seeds, and this results in a thick, soft, jamlike preserve.
Ingredients
4 pounds 2 4 cups
Method
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. (details.)
Cut the tops and bottoms off the oranges and lemons and score the peel vertically four or five times on each orange; remove the peel in sections, then cut the
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