This recipe for how to make homemade orange jam comes from French chef Philippe Laruelle, and is a sure success thanks to the tips and proportions he provides.
Jam, to be jam, must have specific fruit-to-sugar proportions (usually 1:1), and the minimum fruit content (in this case orange) can never be less than 30 g per 100 g of final jam.
What Phillippe proposes, together with De Buyer, is to make a jam with sugar and honey, which reduces the direct use of sugar and whose aromas pair so well with the flavor of orange.
The optimal moment to remove the jam from the heat is always when the sugar links with the pectin (provided by the lemon in the recipe), and this happens at about 105 ºC. So ideally you should have a kitchen thermometer, and when the jam reaches that temperature we'll know the jam is cooked, and we can remove it from the heat.
Since temperature control is vital in this type of recipe, we use the saucepan Alchimy de De Buyer, a stainless steel range like you've never seen: it's a triple layer, but its base thickness is greater than any other on the market, and it gives you speed when raising and lowering temperature like you can't do with other pieces. Bravo, De Buyer!
De Buyer Alchimy saucepan and stainless steel ladle with wooden handle De Buyer
Ingredients
- 750 g of oranges for juice
- 400 g of granulated sugar
- 110 g of water
- 120 g of mild honey (such as rosemary)
- 10 g of lemon juice
Preparation
Preparing the oranges:
- Wash the oranges in warm water.
- Dry them well with a cotton cloth
- Cut off the ends and cut the oranges into small pieces, with peel, using a good knife so you don't crush them and keep all the juice.
- Set them aside.
Cooking the jam:
- In a De Buyer Alchimy saucepan , cook the sugar with the water at 150 °C.
- Add the oranges and stir.
- Add the honey.
- Continue cooking until 104 °C while skimming; carefully remove any seeds that may have come to the surface.
- Add the lemon juice at the end of cooking, stir and remove.
Finishing:
- Pour the jam into clean jars for preserving Quattro Stagionni.
- Close and turn upside down until completely cool.
- Store at room temperature for up to 3 months.
Stainless steel ladle with wooden handle De Buyer
Notes
- You can follow the same recipe with clementines or mandarins.
- You can flavor your jam by adding spices, such as a cinnamon stick, star anise or saffron, for example. It will taste delicious!
- If you want to enjoy a good breakfast, spread gingerbread with the jam. Delicious!
- The Quattro Stagionni jars, by Rocco Bormioli, are the leading jars in Italy for making preserves; you'll see they are unmatched thanks to their sealing ring in the lid.
