1 tablespoon (medium) of Orange jam (20 g) has 52 calories. That works out to 260 calories per 100 g. It contains 13 g of carbs, 0.1 g of protein, 0 g of fat and 0.2 g of fiber. Its glycemic index is 65 (high), so it raises blood sugar quickly.

What is Orange jam?

Orange jam is a sweet preserve made by cooking oranges with sugar; Turkish versions may include strips of peel or small pieces of fruit in the glossy syrup. The exact balance of peel and pulp varies with the recipe, giving it a softly spreadable texture with a little bite.

It brings bright citrus flavour and pronounced sweetness to toast, pastries or a breakfast table, and can be served alongside tea. In Turkey, fruit preserves are a familiar breakfast accompaniment; elsewhere, orange jam also works as a filling for cakes or a topping for yoghurt. It is high in sugar and contributes little protein or fat, so a small spoonful is usually enough. Pair it with plain yoghurt or unsweetened porridge for a less-sweet breakfast.

Orange jam Nutrition Facts

Selected: 100 g

260

KCAL / 100G

Carbs

65g

· 24% DV

Protein

0.5g

· 1% DV

Fat

0.1g

· 0% DV

Fiber

1.2g

· 4% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 99% · Protein 1% · Fat 0%

Orange jam Vitamins & Minerals

Vitamins

Vitamin C

18mg · 20% DV

0.03mg · 3% DV

0.15mg · 3% DV

Biotin

1µg · 3% DV

Minerals

Calcium

20mg · 2% DV

Magnesium

5mg · 1% DV

Iodine

1µg · 1% DV

Phosphorus

10mg · 1% DV

How Nutritious Is Orange jam?

Nutrient density

Low

22/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

21/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Orange jam Glycemic Index

GLYCEMIC INDEX

High

0 Low5570100

GLYCEMIC LOAD

High

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Orange jam

To burn the 260 calories in 100 g:

🚶

64min

Walking (5 km/h)

🏃

27min

Running (8 km/h)

🚴

35min

Cycling

🏊

30min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Orange jam Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Orange jam Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Orange jam Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Orange jam Fat Profile

SATURATED

0.01g

MONOUNSATURATED

0.02g

POLYUNSATURATED

0.03g

⚖️

Omega 6:3 ratio 2:1

Below the ideal 4:1 — a good omega balance.

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Foods Similar to Orange jam

🍬

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330 kcal

🍯

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320 kcal

🍫

Dark chocolate

540 kcal

🍮

Höşmerim

320 kcal

🍫

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210 kcal

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Frequently Asked Questions About Orange jam

Is orange jam the same as marmalade?

Not exactly: orange jam usually contains orange flesh and may include peel, while marmalade is traditionally defined by its citrus peel suspended in a clear jelly. The names are sometimes used interchangeably, so the fruit-to-peel texture is the most useful distinction.

How do you make orange jam?

Orange jam is made by simmering chopped oranges, sometimes with thin strips of peel, in sugar until the fruit softens and the mixture thickens. Removing excess white pith and preparing the peel first can help create a less bitter, more evenly textured jam.

Why does orange jam taste bitter?

Orange jam can taste bitter when too much white pith is left on the peel or the peel has not been softened and blanched enough. Removing some pith and boiling the peel before adding it to the jam usually produces a milder flavour.

Which oranges are best for orange jam?

Sweet, ripe oranges work well for a mellow orange jam, while bitter or Seville oranges make a sharper, more traditional marmalade-style preserve. Choose fruit with aromatic peel if you want a stronger citrus flavour, and prepare thicker peel before cooking.

Does orange jam need pectin?

No, orange jam does not always need added pectin. Citrus contains natural pectin, especially in the peel and pith, which can help the preserve set; the final texture also depends on the recipe and how far the fruit mixture is cooked.

How can you stop orange jam from crystallizing?

To reduce crystallization in orange jam, dissolve the sugar fully before the mixture boils and avoid stirring it heavily during cooking. Wiping sugar crystals from the sides of the pan and adding a little lemon juice can also help keep the syrup smooth.

What can you use orange jam for besides toast?

Orange jam works as a filling for cakes and pastries, a topping for plain yogurt, or a glaze for baked foods. Its citrus flavour also pairs well with chocolate and savoury cheeses, so a small spoonful can add brightness to either sweet or savoury dishes.

How should orange jam be stored after opening?

Store opened orange jam in the refrigerator in a tightly closed jar, and use a clean, dry spoon each time. Discard it if you see mould or notice an unusual smell or appearance; do not scrape mould off and eat the rest.

Can you freeze orange jam?

Yes, orange jam can be frozen in a freezer-safe container, leaving room for expansion. Its texture may become slightly looser or less uniform after thawing, so defrost it in the refrigerator and avoid refreezing it once thawed.

Can you make orange jam with less sugar?

Yes, orange jam can be made with less sugar, but the result may set differently and will not keep as long as a traditional high-sugar preserve. Use a recipe designed for reduced sugar, refrigerate the jam, and avoid treating it as shelf-stable.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026