Orange & Tangerine Jam!

Orange Jam!Let me paint a picture for you:
A fruit you love comes into season. You find it all over the place – from local trees to your grocery store – but, then, as quickly as it arrived it is gone. The season is over.

At the heart of it, this is a story about nature itself. Everything has a season and everything comes to an end, but what if you want the good times to roll on a bit longer? One way we can keep the our favorite fruits around longer is to preserve them.

When I was a kid, there was an amazing tangerine tree right on the side of my house. When it bore fruit there were hundreds to be eaten, and I still remember my Saturday mornings being dominated by cartoons and dozens of tangerines – beginning my love of citrus.
So, one of the first things I preserved were oranges. And, this time around, I’m making an orange & tangerine jam!

Orange & Tangerine Jam!

Yield: 64 ounces

Orange & Tangerine Jam!


  • Orange & Tangerine Jam
  • Six oranges
  • Six tangerines
  • Two lemons
  • 3/4 cup of Sugar
  • 2 tablespoons Vanilla Extract
  • 1/3 cup Tapioca Starch
  • 1/3 cup cold or lukewarm Water


  1. First, gather about six oranges, six tangerines and two lemons
  2. Peel them all. Yes, even the two lemons
  3. Cut them along the width, giving you several thin discs of citrus from each fruit
  4. Save the seeds for planting, or trading 😉
  5. Put all the cut fruit into a large pot. Cook on high for about 6 minutes, then turn off heat.
  6. Add 3/4 cup of sugar and 2 tablespoons vanilla extract to the pot and stir in thoroughly.
  7. Put 1/3 cup Tapioca Starch in a separate bowl. Add 1/3 cup cold or lukewarm water and stir until the mixture is milky with no clumps.
  8. Slowly pour the tapioca starch mixture into the cooked fruit and stir thoroughly.
  9. You're done! Now just pour into jars and enjoy!


If you want to increase the bitterness of the jam (like marmalade), set aside some orange/tangerine peel to cook with the fruit. Chop the peel into small pieces.

Cutting the fruit into smaller chunks gives the jam a better consistency.

When removing seeds from the fruit don't worry if you miss some. They will rise to the top during cooking, giving you another chance to remove them.

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