DIY – Honey Cara Cara Orange Jam
Now that Pittman & Davis Cara Cara Oranges are in season we not only get to enjoy eating this sweet delicacy out of hand or as a quick glass of juice when we need an energy boost. You will need proper canning jars and lids, and a canning pot to process finished jars in a boiling water bath. This easy, do-it-yourself jam makes between 2 to 3 pints, and is great for sharing.
- 4 pounds of Pittman & Davis Cara Cara Oranges
- 1 1/3 cups honey
- fresh juice from one lemon
- Clean and sterilize three, half-pint canning jars and lids.
- Cut off the stem ends and bottoms of each orange, then trim away the peels over a mixing bowl to catch the juice as you go. Separate the fruit’s flesh from the segment membranes and add the fruit to the bowl of juice. Crush orange pieces until a slurry is created.
- In a new bowl combine 4 cups of the fruit/juice mixture with the honey, and stir to dissolve.
- Transfer the fruit, juice, and honey mixture into a wide chef’s pan or deep skillet and heat over medium-high. Bring to a boil, stirring regularly, until the mixture begins to thicken. The jam is ready when clean streaks remain briefly on the pan bottom as you stir.
- At this point, stir in the lemon juice and cook for one more minute.
- Remove pan from heat, transfer jam into cleaned jars, and cover with lids. Process closed jars in a boiling water bath for ten minutes.
- Remove jars from water bath and allow to cool to room temperature.
- Unopened jars of jam can be stored for up to a year. Opened jars should be refrigerated and used within one month. Enjoy!
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