Put the raisins and 3/4 cup orange juice in a sauce pan. Turn on the heat, add cinnamon powder and stir.
Let the raisins cook for 10-15 minutes. Turn off the flame and let the mixture cool down.
Transfer to a grinder jar and pulse to get a smooth lump-free puree.
Transfer the puree back to the sauce pan and add the remaining ¼ cup orange juice.
Let the mixture cook until it attains a jam-like consistency. Turn off the flame.
Once the jam is cool, transfer to a clean, dry , sterile glass jar and refrigerate.