I usually cook this amount of fruit on low heat for about an hour and a half to get a thicker jam. I did not mix the fruit until the end because I like to feel the zest and pieces of orange in the jam.
When the jam is ready, put clean, dry jars and lids in a baking dish and heat in the oven to 100 degrees. Take out the hot jam and
pour it into hot jars. It is useful to wear gloves so as not to burn yourself. Return the filled jars to the oven, reheat them to 100 degrees so that the jam forms a crust, then leave them in the closed oven to cool. The next day, close the lid and store the jam in a cool place.
It tastes great! The bitter-sweet aroma of oranges goes best with some important desserts, such as crostata, tarts, and recently I used this jam to fill vanilla cakes that I had left over from last year and that kept very well.
Namely, I must emphasize that in the summer I keep all the jams in the fridge, and in the winter in a cold place, because I do not use preservatives and the amount of sugar is not large.
I have seen various recipes in the past that add water or squeezed oranges and use orange juice. I think it is unnecessary and a shame to dilute the delicate aroma by adding water, why not use the whole fruit, it just needs to be cooked. But the effort is worth it because you get a really wonderful jam. This amount of fruit yields two large filled jars (750ml) and a small bowl – for immediate tasting
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