and orange juice. Bring to a boil, reduce the heat slightly and cook at a low boil 10 to 15 minutes, until very thick. Stir often. (To test for gelling, put about half teaspoon jam on a chilled saucer and place in freezer for 1 minute. If, when cooled, jam wrinkles when touched, it is done.) Skim the foam from the top of the jam. 2. Transfer to a bowl, cool, cover, and refrigerate.