Do you have too many oranges lying around?  Why not try make some jam. We used Red Blush Cara Cara oranges, as they have a beautiful colour and are sweet. We added honey instead of sugar for a more natural jam.


  • 2kg Cara Cara oranges
  • 1 1/3 cups honey
  • Juice from one lemon


Step 1: Prepare your jars and lids. (this should make 2x 250ml or 1x 500ml)

Step 2: Trim off the tops and bottoms of the oranges and cut away the peels and albedo (white layer). Using a sharp knife, cut the orange in segments. Make sure to work over a bowl to catch all the juice. Take peels and squeeze over your bowl to get any last juices.

Step 3: Measure out four cups of cut oranges and juice. Add the honey and stir until it dissolves into the fruit.

Step 4: Pour the fruit and honey mixture into a pan and place over medium high heat.

Step 5: Bring to a boil and cooking, stirring regularly, until the mixture starts to bubble and thicken.

Step 6: The jam is ready when you can run a spoon through it and the gap remains.

Step 7: Stir in the lemon juice in the last minute or two of cooking.

Step 8:  When jam is finished, remove the pan from the heat. Pour jam into prepared jars. Wipe jars down and apply lids. Process closed jars in a boiling water bath for ten minutes.

Step 9: When time is up, remove jars and place them on a folded kitchen towel to cool.

Step 10: Once jars have cooled enough to handle, check the seals. If they are good, the jam is shelf stable for up to a year. If any jars do not seal, put them in the fridge and use immediately.