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.
This jam was inspired by the rustic jams I buy for John and me 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.
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.
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 Thyme Jam
- 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
- 1/2 medium lemon, juiced
- 2 sprigs fresh thyme (chopped // 2 sprigs yield ~1 Tbsp)
- 1 pinch sea salt
- 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.
- 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.
- 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.
- Once thickened, remove from heat and let cool. Transfer to clean jars and store in the fridge. Will keep for a couple of weeks. To store in freezer, make sure to use freezer-safe canning jars to avoid cracking.
*Recipe (as originally written) yields ~4 cups total.
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