Instructions
1-Peel the oranges, removing the zest and: Peel the oranges, removing the zest and as much of the white pith as possible. Go back over each one with a paring knife to remove every last bit of pith, since leftover pith makes the jam bitter. Save the peels for candied orange peel if you like.
2-Puree the peeled oranges until smooth, using: Puree the peeled oranges until smooth, using an immersion blender right in the pot or a countertop blender in batches.
3-Measure the puree: Measure the puree. You are aiming for 4 cups. If you have more or less, adjust the sugar to keep a ratio of 3 parts sugar to 4 parts puree by volume.
4-Tie the cinnamon stick, cloves, and star: Tie the cinnamon stick, cloves, and star anise into a spice bag. Combine the puree, lemon juice, and sugar in a wide, heavy-bottomed pot and add the spice bag. Bring to a boil over medium-high heat, stirring frequently so the puree does not scorch.
5-Cook until the jam reaches gel stage: Cook until the jam reaches gel stage at 220 degrees F on an instant-read thermometer. Because puree holds more water than trimmed segments, this can take a little longer, so trust the thermometer over the clock. Remove and discard the spice bag.
6-Ladle the hot jam into clean, hot: Ladle the hot jam into clean, hot half-pint jars, leaving 1/4 inch headspace. Wipe the rims, apply lids and bands, and tighten to fingertip tight.
7-For immediate use, store in the refrigerator: For immediate use, store in the refrigerator for a few weeks or the freezer for up to 6 months. To can, process in a boiling water bath for 10 minutes, adjusting for altitude. Let the jars rest 5 minutes in the canner, then cool undisturbed for 12 to 24 hours and check the seals before storing.