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The best-tasting, no-preservative orange jam recipe

Shred the Peel:

Grate the peel using a grater, being careful not to shred the bitter white part that is under the skin.

Grated peel should be boiled for five to seven minutes in water before being drained. This procedure aids in removing any resentment.

Get the pulp ready:

Peel the oranges, making sure to remove all of the white flesh. Chop the pulp into tiny pieces, making sure to remove any seeds.

Preparing the Jam:

Mixing the Ingredients: Put the pulp and peel in a big pot. For more flavor, add the cloves and citric acid, if using.

Add Sugar: Add the sugar to the pot and thoroughly combine it with the mixture of oranges.

Cook: Bring the pot to a boil over medium heat while stirring continuously. Cook the jam until it reaches the consistency you want.

Check for Consistency: To check for consistency, put a tiny bit of jam on a cold plate; when it cools, it should gel.

Maintenance:

Let the jam cool slightly before transferring it into jars that have been sterilized.

Seal: To guarantee a secure seal, seal the jars while the jam is still warm.

Advice:

Try adding other flavors to the jam, like shredded ginger, cinnamon, or vanilla, for some complexity.

Blend the orange pulp before adding it to the saucepan for a smoother texture.

The jam can be preserved using the water bath canning method for longer storage, or it can be kept in the refrigerator for two to three weeks.

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