Grate orange zest with grater. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )
Remove orange flesh, then puree with blender.
Combine grated orange zest, pureed orange flesh, lemon juice and sugar in a sauce pot. (Reminder: Use cooking pot with a thicker base to prevent burning.)
Bring to the boil, then reduce to medium heat, cook for 14-15 minutes, until thickened (the jam will become thicker when cooled).
Homemade Orange Jam is ready! (Fill the jam into clean jar, keep refrigerated when cooled, consume within 1 month.)
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Notes
This recipe yields 500 g of orange marmalade divided into 25 servings. The nutritional value for reference is for 1 serving (20 g) of orange marmalade.