Orange-Vanilla Jam

Add oranges to a saucepan with enough water to cover and cook for 20 minutes until tender. Drain and add to your food processor along with the peels. Blend. Be careful, the peels must not be completely pureed—we want them chopped into small pieces.

Add mixture back to the saucepan along with sugar and vanilla. Simmer for 20–40 minutes, continually stirring.

The best way to know when your jam is ready is to check the consistency. It must be quite thick and form large bubbles while simmering. Take a spoonful and let it drip back into the sauce pan. If jam has the right consistency, the last drops will not drip freely like water but rather will be more like syrup.

While jame is hot, fill sterilized jars, leaving some space on top. Cover and turn jars upside down. Let cool to room temperature. Refrigerate.