Navel Orange Jam

Ingredients:

• 6 large navel oranges (about 2 ½ lbs.), peeled and segmented
• 2 cups sugar
• ¼ cup Navel Orange Whole Fruit Premium Olive Oil
• ½ cup water
• 1 lemon, juiced (for natural pectin and balance)
• 1 tsp Vermont Maple Dark Balsamic Vinegar (optional, for a richer flavor)

Instructions:

• Peel and segment the navel oranges, removing any seeds and white pith to avoid bitterness.
• Place the orange segments in a large bowl and lightly mash them with a fork or potato masher to release some juice.
• In a large saucepan, combine the oranges, sugar, water, and lemon juice.
• Stir the mixture thoroughly and bring it to a simmer over medium heat.
• Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally.
• As it cooks, the liquid will reduce, and the jam will begin to thicken. Be patient!
• Once the jam has thickened to your liking, stir in the Navel Orange Olive Oil. This adds a smooth, citrusy flavor and a glossy finish to the jam.
• If using, add the vanilla extract for a hint of warmth. Stir well to incorporate.
• Remove the jam from heat and let it cool for a few minutes.
• Transfer the jam into sterilized glass jars while still warm. Seal tightly and allow it to cool completely.
• Store in the fridge for up to 2-3 weeks or follow canning guidelines for longer shelf life.