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Apulian Orange Jam
“Just ripe oranges and a little sugar, made the traditional way.”
Orange jam made with ripe Apulian oranges and a little sugar, following the traditional recipe.
Ripe Apulian oranges Amber colour, tart taste Traditional recipe
Puglia is a land of large orange groves, and Apulian oranges have long played a part in the region's food traditions, in both sweet and savoury dishes. Among the recipes we bring to the table is orange jam: we make it the traditional way, simply, with ripe oranges and a little sugar.
It lends itself to many uses: spread on bread or rusks at breakfast, as an ingredient for homemade desserts — tarts or pitteddhe — or as part of a cheese board with mixed cheeses, a little honey and other jams.
Getting to know the fruit
The Apulian orange, sweet and lightly tart
The Apulian orange has a sweet, lightly tart flavour and an intense scent: a fruit that thrives in Puglia's Mediterranean climate and nutrient-rich soil, conditions that favour high-quality growing.
The oranges best suited to jam are the ripe ones, with a thick, colourful peel and juicy flesh — signs of good quality. They are washed with care and peeled keeping only the coloured part of the peel, avoiding the white pith, which would make the jam bitter, then cut into small pieces with the seeds removed.
In the kitchen
How to enjoy orange jam
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At breakfast
Spread on bread or rusks, for breakfast and an afternoon snack for the whole family.
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In homemade desserts
For tarts or pitteddhe, the traditional Apulian way.
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On a cheese board
Alongside mixed cheeses, a little honey and other jams.
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The right name
Jam or marmalade?
On our site we simply call it jam, the way most people search for it. To be precise, though, marmalade is the word historically reserved for citrus preserves — the same idea behind the EU rule that keeps «marmellata» for citrus fruit only in Italian. Orange jam is, properly speaking, a true marmalade.
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The secret is in the peel: only the coloured outer layer is kept, rich in aroma, while the white pith underneath is removed — it would make the jam taste bitter. |
Product details
At a glance
| Product |
Orange jam |
| Ingredients |
Oranges, sugar |
| Size |
210 g |
| Colour |
Amber |
| Taste |
Mildly tart |
| How to use it |
On bread at breakfast, in tarts, in pitteddhe, on a cheese board |
| The right name |
Really a marmalade: the word is reserved for citrus fruit |
Frequently asked questions
Everything you want to know
Is it jam or marmalade?
Properly speaking, it's a marmalade: the word is historically reserved for citrus preserves, and oranges are citrus fruit. We call it jam on the site, the way most people search for it.
What ingredients does it contain?
Ripe oranges and a little sugar, following the traditional recipe, nothing else.
What goes well with orange jam?
Bread and rusks at breakfast, as a filling for tarts or pitteddhe, or on a cheese board with mixed cheeses and honey.
What does it taste like?
Amber colour and a mildly tart taste, from ripe oranges and careful peeling.
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Apulian orange jam, ready for your table
Ripe oranges and a little sugar, following the traditional recipe. In a 210 g jar.
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