Begin by thoroughly washing the oranges to remove any contaminants. Dry them with a clean towel.

Shred the Peel: Use a grater to shred the orange peel, taking care to avoid the bitter white pith underneath.

Boil the Peel: Boil the grated peel for 5-7 minutes in water, then drain. This step helps in reducing bitterness.

Prepare the Pulp: Peel the oranges and meticulously remove all the white pith. Chop the pulp into small pieces, discarding any seeds.

Crafting the Jam:

Combine Ingredients: In a large pot, mix the pulp and peel. Add the lemon juice, citric acid, and cloves (if using) for enhanced flavor.

Add Sugar: Stir the sugar into the orange mixture until well combined.

Cook: Over medium heat, bring the mixture to a boil, stirring constantly. Continue cooking until the jam reaches your desired consistency.

Test Consistency: To test, place a small amount of jam on a cold plate; it should gel as it cools.

Preservation:

Let the jam cool slightly, then transfer it into sterilized jars. Seal the jars while the jam is still warm to ensure a tight seal.

Tips for Variation and Storage:

For an added twist, consider infusing the jam with additional flavors like shredded ginger, cinnamon, or vanilla.

For a smoother texture, blend the orange pulp before adding it to the pot.

To extend shelf life, you can use the water bath canning method, or simply store the jam in the refrigerator where it will keep fresh for up to three weeks.

This orange jam recipe, devoid of preservatives, promises a burst of natural flavors, enhancing your meals with the essence of freshly picked oranges. Whether spread on toast or swirled into yogurt, it’s a testament to the simple joys of homemade preserves.