I've personally never seen an orange 'jam' recipe, only marmalades. I have seen orange as an additional 'flavor' enhancer in some jam and jelly recipes, but no 'true' jam. If you would like an orange marmalade recipe, I'd be happy to post a few
I just made the most amazing 'Strawberry/Blueberry Jam' a few weeks ago and it turned out awesome! Most recipes use ALOT of sugar and so I kinda experimented and it turned out really nice.Strawberry/Blueberry Jam (Pectin Free)
2 'quarts' strawberries
1 pint blueberries
1 cup sugar
6-7 little 1/2 pint canning 'jelly' jars
Wash and rinse strawberries well. (I spray with 'Fit' fruit cleaner, and rinse several times.) Dehull the strawberries and trim off any really squishy or bad parts. Roughly cut into bit size pieces and put in a stainless steel pot. Add the blueberries. Sprinkle the sugar over and lightly stir.
Let this mixture sit for about 15-30 minutes and occasionally 'squish' with a potato masher and stir. You will find the fruits will release a nice amount of juice. Turn the stovetop on low heat and let it simmer and slowly 'cook' down. Occasionally stir to make sure it isn't sticking. I let mine simmer about 35-40 min, on really low. While it's cooking down, wash your jars in hot water or a dishwasher. I just sanitized, didn't sterilze the jars with boiling, as I was planning on keeping it in the refrigerator (not on a shelf).
The blueberries will pop and turn the jam the most beautiful deep red color! Once it's definitly thick and 'coats' a spoon when stired and 'drizzled off', you can pour this hot jam into the jars. I put on the lids and immediately 'finger tightened' the lids. I just left them to cool at room temp and they actually all sealed! Once cool, I refrigerated overnight. I ate some of the 'extra' immediately on fresh bread and tried it in yogurt and WOW (ok, so I had some on ice cream too and in a strawberry milk shake I made for the DC...mmmmm)!
I just keep them in the refrigerator as the jars are small. They keep about 3 weeks supposedly once opened (hince, using the small jars, you can keep them a LONG time and use up the opened jars faster, like a jar a day...hehe). Once refrigerated, it was perfect jam; it was just thick enough, but with an 'amazing' spreadability.
Enjoy! I did this because I didn't have any pectin on hand and REALLY needed to use up some strawberries. I remembered making homemade cranberry sauce at christmas and you just boil sugar and the cranberries in water and MAN it sets up great with the natural pectin. So I figured the blueberries would provide 'natural' thickeners and pectin and it worked! I guess you could use cranberries for this purpose too. Also, if you go ahead and sterilze the jars by boiling them, then putting the sealed fruit jars back in hot water and boiling for 10 minutes, this would allow you to just set the jars in a cupboard, and then refrigerate once opened.