Valencia Orange Jam

Valencia Orange Jam Recipe at The Little Shop of Olive Oils

There’s something deeply satisfying about making jam from scratch. Maybe it’s the slow simmer on the stove, or the way the kitchen fills with that bright citrus aroma—but it always feels like you’re capturing a moment and saving it for later.

This Valencia Orange Jam is simple, fresh, and full of flavor. Using whole Valencia oranges gives it a natural sweetness and texture, while a splash of lemon juice keeps everything balanced. What makes this version special is finishing it with Valencia Orange Whole Fruit Premium Olive Oil. It adds a smooth, rounded citrus note and a beautiful glossy finish that you just don’t get from traditional jam recipes.

If you choose to add a touch of Vermont Maple Dark Balsamic Vinegar, it brings a subtle richness that deepens the flavor without turning the jam sweet-savory—it just makes it more interesting.

I love this on warm toast, spooned into yogurt, paired with cheese, or tucked into a gift jar for someone special. It’s proof that a few good ingredients and a little patience can turn something simple into something memorable.

Valencia Orange Jam

The Little Shop of Olive Oils

Servings

Makes approximately 3–4 cups of jam (About 24–32 servings)

Prep Time

25 minutes

Calories

854

Category

Dressings & Sauces

A bright, homemade orange jam made with fresh Valencia oranges and finished with Valencia Orange Whole Fruit Premium Olive Oil for a smooth texture and vibrant citrus flavor.

Valencia Orange Jam

Ingredients

  • 6 large Valencia oranges (about 2½ lbs.), peeled and segmented

  • 2 cups sugar

  • ½ cup water

  • Juice of 1 lemon

  • ¼ cup Valencia Orange Whole Fruit Premium Olive Oil

  • 1 tsp Vermont Maple Dark Balsamic Vinegar (optional)

Directions

  1. Peel and segment the oranges, removing seeds and as much white pith as possible to prevent bitterness.

  2. Place the orange segments in a large bowl and lightly mash to release some of the juices.

  3. Transfer the oranges to a large saucepan and add the sugar, water, and lemon juice. Stir well to combine.

  4. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

  5. Reduce heat to low and simmer for 30–40 minutes, stirring now and then, until the mixture thickens and reduces.

  6. Once the jam reaches your desired consistency, stir in the Valencia Orange Olive Oil until fully incorporated.

  7. If using, stir in the Vermont Maple Dark Balsamic Vinegar for added depth.

  8. Remove from heat and let cool slightly before transferring to sterilized glass jars.

  9. Seal and allow to cool completely. Store in the refrigerator for up to 2–3 weeks, or follow proper canning guidelines for longer storage.

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