This post is dedicated to all the jam lovers who are always on the search for a new extra ordinary jam flavour like me. My decadent Vanilla and Rosemary Orange Jam Recipe is a perfect way to use up all these delicious and flavourful juicy varieties of oranges available especially during the winter and spring season. This post also includes a quick how to guide on canning the right way.
For the last 20 years my greatest passion was to create special jam recipes. I’m always trying to add one extra ingredient to make the jam more special and complex in taste. My favourite flavours so far are blackberry- lavender, balsamic and vanilla strawberry and vanilla- rosemary orange jam.
Decadent Vanilla – Rosemary flavoured Orange Jam recipe – a little how to guide of canning properly
- First of all I use jam glasses with a screw top. Therefore you can already use glasses which you already have at home. I never throw away the glasses when the honey, apple sauce, pickles are gone 😉 . I always clean and keep those glasses for my jams.
- Before you start with cooking your jam, wash the clean jam glasses one more time and put the wet glasses at 160 C degree or 320 F degree for 10 minutes into the oven. This way you sterilise them.
- Cook the funnel, screw tops and ladle for 10 minutes in hot water. That’s another method to sterilise things.
- Blend the fruits before you heat them up with the sugar. This way the sugar dissolves easier.
- Fill the hot jam high up, almost to the edge of the jam glasses and screw the tops immediately tied. That way the heat creates a vacuum which is an additional way to conserve the jams.
Decadent Orange Jam recipe – What is the right sugar and don’t forget to proof your jam.
The easiest way to make jam is to use jam sugar. That special kind of sugar already contains pectin , which lets the jam thicken. You get that sugar in different can proportions like 1:1 which means for example 1kg sugar and 1kg fruits or 1:2 or 1:3 . For this jam I used jam sugar 1:2.
If you cook your jams with regular sugar you can add pectin in powdered form. For every kg of fruits you add 5g of pectin.
Instead of pectin you can add for every kg of fruits the juice of 1 lemon.
If you would like to make a fruit spread low in sugar you can simple add chia seeds to thicken it but that spread isn’t long lasting.
The most important thing to know is that sugar makes the jam durable. The sugar binds the liquid.
How to proof your jam
When you cook your jam you need to reduce the liquid in it to thicken it further. To proof if the consistency is right you simply put a teaspoon of the hot jam on a cold plate and let it cool. if the jam is thickened enough and not runny any longer the jam can be filled and canned.
Vanilla, Rosemary and Oranges Jam on a delicious sourdough challah – The best decision ever.
Vanilla, Rosemary and Oranges is so far my favourite flavour and I use it almost daily as a topping on my porridge bowl, in my yoghurt or spreader on a slice of my favourite homemade sourdough chalah also known as “Striezel” in Austria. The recipe for the Chalah is from a fellow Austrian Foodblogger BROTOKOLL and its the best enriched sourdough recipe I have known so far. So buttery in flavour and extremely fluffy. Here is the link to the recipe -> Blondy – Ode an den Osterstriezel
Connect with us
If you give my recipe for Vanilla and Rosemary flavoured Orange Jam a try I would love for you to tag us on Instagram or use our Hashtag #twosisterslivinglife so that we can see it.
Maybe you are interested in our Summery Berry Galette too. Its an easy and very fruity dessert with a delicious crunchy pecan crust.
Warm Hugs Nina
Vanilla and Rosemary flavoured Orange Jam recipe
- 500 g jam sugar 1:2
- 1000 g orange chunks oranges speeled and cut into slices and chunks
- 1 rosemary twig fresh
- 1/2 vanilla pod seeds scratched out and the pod
- Wet the clean glasses and put them for 10 minutes into the oven at 160C degree or 320F degree. Cook the funnel, lids and ladle in hot water for 5 minutes. Prepare everything before starting with cooking the jam.
- Put all the ingredients but the rosemary twig in a large deep pot and mix together until the sugar is dissolved.
- Bring everything to a boil under occasional stirring.
- Add the rosemary twig to the pod and cook for 10 minutes or until the desired intense rosemary taste is achieved.
- take the vanilla pod and twig out of the pot and blend everything very fine.
- Reduce the jam until one spoon of hot jam is thickened enough when spread on a cold plate.
- Fill the hot jam into glasses and immediately screw the lid on top.
- Enjoy <3