Ingredients
Sweet Orange Jam
- 650-700 grams oranges, (valencia work well)
- 750 grams water
- 750 grams raw sugar
Accessories you need
-
Varoma
buy now -
Simmering basket
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
1. cut ends off orange, cut in half and slice very thinly. You could use a mandolin if you wanted to, but I prefer to use a very sharp knife.
2. put cut oranges in a bowl and cover with water and soak overnight 3. drain oranges in TM basket but reserve liquid 4. weigh out oranges in TM bowl - you should have between 500-600gms (after perviously removing ends in step 1) and place into TM bowl 5. Weigh out 750gms of reserved orange liquid into the TM bowl and cook for: 10 minutes | 100 degrees | Reverse | speed soft 6. Add 750gms sugar, cook for: 5mins | 100 degrees | Reverse| Speed 2
7. Cook for 35-50 mins| Varoma | Reverse | speed 2 | with MC off and the varoma on top to prevent spittingthe varoma allows the steam to escape, but also catches all the spitting and drips. The cooking time is varied, as it will depend on what type of oranges used and what pectin level they have, as to how quickly it's going to jell. I used valencia oranges and they took approx 40 mins. My advice would be to check every 5-10 mins after 30 mins. If you cook too long, the orange peel with candy and it will be too firm - undercook it and you'll have a sauce not a jam! The best way to test to see if jam is ready, is to put a small plate in the freezer, and once it is cold, drop some hot jam onto the plate with a metal spoon. If you jam 'jells' when put onto the plate, you're good to go. (Thats another Nan trick!). 8. Bottle jam into washed and sterilised jars. I used ball mason jars which are fantastic for preserving, but any recycled jars will be fine. You will have approximately one litre of jam once it's ready.
This is a conversion from one of my dear Nan's cookbooks - it's delightful on thick cut toast with home made butter and a nice hot cup of tea. I hope you enjoy it.
Tip
For the 'story' beind this recipe as well as more pictures of each step, have a read of my blog at www.asliceofvi.blogspot.com.au - you can also follow me on Facebook //www.facebook.com/asliceofvi
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Other users also liked
Comments
Mine was runny too. Should the recipe state make up the weight to 750gms after putting the 500-600 gms of fruit in the bowl? Too much water in mine and I cooked it a lot longer to try to reduce but still runny.
I don’t know what i did wrong but it was like juice
cooked for 50 mins and was so runny and it was a mess
Yummy jam. I used Navel oranges. They tend to be bigger than valencias so ended up with 700g of orange. Increased the water a little & the sugar by 100g & cooked for 50min. I'm not a lover of marmalade but love oranges. This has just the right amount of sweetness.
Has anyone made this and removed the orange rind when slicing? Not sure how my kids would go seeing the rind in the jam!!!!!!
I had some oranges I needed to use up and as I've never made orange jam, thought I'd try your recipe. I replaced 1/2 of the sugar quantity with coconut sugar as I thought 750g of raw sugar was quite a lot and it turned out amazing. I cooked it for 40mins and the consistency was perfect, very delicious. Thank you so much for sharing.
I love this sweet orange jam...it reminds me of my mums`....easy to make and too delicious to last long
I always have a jar of this ready to eat, so easy to make. Thanks Elisha.
Are you sure to delete this comment ?