Orange Thyme Jam

Orange Thyme Jam!

Some mornings call for nothing less than a biscuit, loads of butter and homemade jam. I believe I have just the jam for such an occasion.

Thyme and OrangesPeeled Oranges

This jam was inspired by the rustic jams I buy for John and I to use on toast, sandwiches and such. I’ve wanted to make homemade jam for a while but was always intimidated by the process. Some require fancy jarring equipment – perhaps an investment I’ll make in the future – others pectin, and I just wanted something simple, as usual.

Orange ZestOrange Thyme Jam Recipe

The ingredients list is modest and affordable, and there’s only 1 bowl (or pot, in this case) required. And though it’s a bit more time intensive at about an hour, it’s well worth the effort. The result is a refreshingly light, “springy” jam that’s perfect for warmer weather and all of the delicious food it brings with it. I’ve already slathered mine on waffles, fresh baked bread and on top of cream cheese toast – the latter being my absolute favorite. Somehow the tanginess of the cream cheese pairs perfectly with the sweetness of the jam. I think I’m in love.

Orange Thyme Jame | minimalistbaker

Of course, if you’re not an orange person, simply sub another fruit. Strawberries, persimmons, blueberries, blackberries, and apricots would work lovely here and perform similarly as far as preparation and consistency. I have a feeling I’ll be making a lot more homemade jams come summer. I simply can.not.wait.

Orange and Thyme Jam on ToastOrange Jam with ThymeOrange Thyme Jam | Minimalist Baker

5.0 from 1 reviews
Orange Thyme Jam
 
Prep time
Cook time
Total time
 
A simple, spring-time jam with fresh oranges and thyme. The result is a luscious, not-too-sweet jam perfect for waffles, toast, pastries and buttery biscuits. Just 7 ingredients and one bowl required.
Author:
Recipe type: Sauce, Condiment
Cuisine: Vegan, Gluten Free
Serves: ~ 4 cups
Ingredients
  • 5 cups sweet orange segments (about 8 medium-sized navel oranges peeled and quartered)
  • 1 Tbsp fresh orange zest
  • 1 cup raw, natural cane sugar (less if you prefer it less sweet, though it helps it thicken)
  • 1/4 cup fresh orange juice
  • juice of half a lemon
  • 2 sprigs fresh thyme chopped, about 1 Tbsp
  • pinch sea salt
Instructions
  1. Bring oranges, orange juice, lemon juice and sugar to a low boil in a large saucepan over medium to medium-high heat, stirring frequently to combine.
  2. Once it reaches a low boil, reduce heat to medium low and add a pinch of salt and stir. Simmer for about 30 minutes and then add thyme and orange zest.
  3. Continue cooking until the mixture is reduced by about a third. It should be thick and syrupy - be patient as the whole process may take up to an hour. Add a bit more sugar to help it thicken even more.
  4. Once thickened, remove from heat and let cool. Transfer to clean jars and store in the fridge. Will keep for a couple of weeks.
Nutrition Information
Calories: 50 Fat: 0 Carbohydrates: 12 g Sugar: 11 g Sodium: 19 mg Fiber: 1 g Protein: .5 g

Nutrition information is a rough estimate for each 2 Tbsp serving.

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Comments

  1. says

    I’m definitely intrigued to see that this jam is made of citrus, and yet it’s not the ubiquitous marmalade–which I generally find too butter to eat in any quantity. But I think I would have no trouble at all downing a couple jars of this jam on toast! :)

  2. says

    If this is asking for too much information, not a problem in not responding. But…where do you two amazing souls live? And do you have a more private way (email?) of communicating?

    As a 71yo leadership mentor, I encourage people to “tune in” to your blog. A mentoring model I’ve developed over the years (not a system or formula) is concerned with helping people think about their lives in 8 dimensions. All of these impact the other. Where I know people are struggling with health/wellness, etc., I encourage them to begin eating better, and moving more, etc., and your blog posts have been an enormous encouragement.

    Thus, I would welcome, if/when you and I may have the time to have further dialogue about the best of food for nourishing not only one’s body, but one’s soul and relationships and dreams. Would you, in the future, be able to give any time to that?

    Living in two different parts of the planet, most likely, Skyping is a great way to communicate. Just today I’ve Skyped across town (live in the Denver area, and a massive Spring snow storm is under way), and when I finish this I will be “going” to Dubai. :-) Would welcome exploring what might work.

    Keep up your good work. An olde man here in the Rockies is thoroughly enjoying your efforts. And your pictures are art pieces!

    …thank you for any consideration!

    Wes

    • Jackie says

      Can this orange/thyme jam be further preserved (for longer period of time) by placing in boiling water bath? Can the persimmon version also be preserved (canned) using boiling water bath? I have a lot of persimmons!

  3. joy says

    This is a must for me. I never know what to do with excess oranges off tree. Do you use lemon thyme or common thyme.

  4. Judi says

    Dana, this looks amazing!! I am wondering if it’s possible to can this for any period of time? I would love to do that so I have this 6 months from now. Photo’s are beautiful.

  5. Elvira Carpino says

    I cannot believe you created this! I also would love to know if I can process this in the hot water bath and keep it. Thanks for sharing, Ellann

  6. jeanie says

    I’m about to make my 4th batch of this jam from oranges I picked off my one tree in February (it’s May 3 — both my oranges and lemons have no problem staying good in the frig). Thi s is a wonderful recipe (and I make a lot of fresh jams), thank you. I’d like to encourage your readers to not hesitate to make this with even 3-4 oranges. You’ll get one jar and it lasts a long time in the refrigerator. I also freeze my jams and have fresh jam throughout the year.

    I take the peels and make candied orange peel. Putting a little ginger in the syrup is tasty, too.

    And to be sure nothing goes to waste, I put the leftover syrup from the candied peels in a jar and we use it in seltzer, ice cream, and on french toast.

  7. Sierra says

    I made this recipe using blood oranges and rosemary instead of naval and thyme with great success. Thanks for the inspiration. :)

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