Doris, are you looking for jam, or for marmalade? I like marmalade, with the pieces of slightly bitter peel, but many don't.

I do have this recipe for jam, without the peels. I'm not sure why it calls for the low sugar pectin, when there is 4 cups of sugar in it, but there it is. The oranges I had were pretty sweet, so that low sugar pectin allowed me to cut the sugar down by a cup and it still set up:

Orange Jam

• 4 or 5 oranges, peeled (enough to make up 5 cups of chopped fruit and juice)

• 1 box Low Sugar Pectin

• 4 cups Raw Organic Can Sugar

• Juice of 2 Lemons (optional - if your oranges are sour, you can omit these)

• Chop up oranges and put into a large pot. Add the juice of a few more oranges if needed to make up 5 cups of oranges. Add lemon juice if using. In a small bowl mix together 1/4 cup sugar with the pectin. Add to the oranges and stir over high heat. Stir until you've reached a constant rolling boil. Quickly stir in remaining 3 3/4 cups sugar. Bring back to a rolling boil for 1 minute. Then remove from heat and ladle the jam into prepared jars. Process in a boiling water bath for 10 minutes or freeze.

• This stuff is really good on toast, but the next time I make it I think I'm going to use half and half oranges and lemons, because the oranges were really pretty sweet. Either that or I'll just make marmalade, LOL.

• Happy canning!

• Annie

I wonder how this recipe would work with Meyer Lemons. ? My tree is loaded... again... and I'm running out of ideas. My boys LOVE anything Lemon so this jam might be something good to make. (FYI: Meyers are sweeter than regular Lemons.)

I just noticed the reference to ‘ladelling’ the jam into the jars, sounds like a slow and messy process. Get a jam funnel. Then you can fill the jars really fast with a jug.

Annie: Reporting in.

I made the Jam with the Meyer Lemons and I've had two reports on how good it is.... thumbs up from both.

I like it too, but find that the texture is a bit weird... as I've found with other jams made with the Low-sugar Pectin, almost like gelatin. Have you, or others, had this same experience?

Now I'd like to try the actual Orange Jam.

And then there is the fully loaded Kumquat tree getting ripe too.

kate, it looks really pretty, and I love Meyer lemons, so I'm sure it's delicious.

Like you, I find that the no/low sugar pectin gives the jam a different texture, I've always thought it was more "rubbery", reminiscent of finger jello, kind of. It's the trade off, I suppose, for the low sugar, but I want it ALL, both flavor and texture along with less sugar!

Kumquats? Now those should be interesting.

Happy Canning.

Annie