The most delicious orange jam recipe. How to cook jam from oranges with peel, with ginger, lemon, banana, peach, rhubarb, apple, melon? Jam from oranges and orange peels: step by step recipes with photos

Orange jam is becoming more and more popular every year. Once it was considered almost exotic, but now it has reliably entered our diet in addition to the usual types of this delicacy. And absolutely not in vain. This bright and sweet miracle is worth it to cook. And the peel will make it as saturated as possible with valuable vitamins and minerals.

Benefits of orange jam

This product not only has a great taste and aroma, but also has many useful properties:

the high content of vitamins stimulates the body's defenses, has an antipyretic effect;
rich vitamin and mineral composition has a beneficial effect on the functioning of various body systems: nervous, cardiovascular, endocrine;
essential oils contained in the peel are a good prevention of oral diseases;
improves metabolic processes in the body, which helps prevent the development of atherosclerosis, angina pectoris, myocardial infarction;
has a beneficial effect on liver function, helps in lowering cholesterol levels;
promotes the release of the body from toxins and toxins.

However, there are some contraindications. Do not use the product during an exacerbation of gastritis, as well as with a stomach ulcer and duodenal ulcer.

Did you know? Oranges grown in tropical climates have a green rind. Orange fruits, in turn, grow in temperate climates due to lack of sun. And the Moro orange variety has a dark red color of the pulp, which causes an unusual citrus pigment - anthocyanin..

Nutritional value of the product

100 g of orange jam contains:

proteins - 2.6 g;
fats - 0.5 g;
carbohydrates - 70 g.

Calorie content - 245 kcal per 100 g. It consists of:

organic acids - 1.3 g;
dietary fiber - 2.2 g;
mono- and disaccharides - 8.1 g;
ash - 0.5 g;
water - 86.8 g.

Vitamins:

beta-carotene - 0.05 mg;
retinol - 8 mg;
thiamine - 0.04 mg;
riboflavin - 0.3 mg;
pyridoxine - 0.06 mg;
folic acid - 5 mcg;
ascorbic acid - 60 mg;
tocopherol - 0.2 mg;
nicotinic acid - 0.5 mg.

Minerals:

potassium (K) - 197 mg;
copper (Cu) - 67 mg;
calcium (Ca) - 34 mg;
sodium (Na) - 13 mg;
magnesium (Mg) - 13 mg;
sulfur (S) - 9 mg;
chlorine (Cl) - 3 mg;
manganese (Mn) - 0.03 mg;
iron (Fe) - 0.3 mg;
fluorine (F) - 17 mcg;
iodine (I) - 2 mcg;
cobalt (Co) - 1 mcg.

Important! To make excellent jam, take fruits of the same ripeness. Check well that they are not damaged or damaged. Any suspicious places - delete.

Recipe for classic orange peel jam

Ingredients:

peeled oranges - 3 kg;
granulated sugar - from 500 g to 3 kg;
spices: 2-3 stars of star anise, 4-5 cloves, 5-6 peas of allspice, 10-15 peas of black pepper;
zest of a couple of oranges;
a handful of almonds or other nuts.

Step by step recipe:

Notes:

for lovers of liquid jam, you can boil it only 1 time for 7–8 minutes;
if children will feast on orange jam, it is better not to add seasonings;
the remaining orange peel can be used for candied fruits;
nuts - optional.

Video: orange jam

Recipes for orange jam with other fruits

Oranges go well with many other fruits. Thus, by combining several components in the product, you can get a real fruit cocktail, saturated with a maximum of useful substances. Let's look at a few recipes for orange jam: with apples, lemons, bananas and peaches.

Did you know? Wooden sticks used in manicures and pedicures are made from the orange tree. In addition to a soft but dense structure, it has pronounced antiseptic properties.

Ingredients:

orange - 1 pc.;
hard apples - 1 kg;
granulated sugar - 0.5 kg.

Step by step recipe:

Video: apple-orange jam

with lemons

Ingredients:

lemons - 5 pcs.;
large orange - 1 pc.;
granulated sugar - 1 kg.

Step by step recipe:

Video: lemon and orange jam

Important! An enamel pan is well suited for cooking jam, just pay attention that there are no chips of enamel on it. It is better not to use aluminum containers, because under the influence of fruit acids, the oxide film on the walls of the dishes is destroyed and aluminum gets into the finished product.

with bananas

Ingredients:

orange - 500 g (2 pcs.);
banana - 500 g (3 pcs.);
granulated sugar - 500 g.

Step by step recipe:

Wash bananas and oranges thoroughly
Remove the zest from the oranges with a fine grater.
Peel bananas, cut them into small circles.
Peel oranges, cut into small cubes, remove pits.
Put the chopped fruit in a saucepan, add sugar, mix.
Bring to a boil and simmer over low heat for about 45 minutes, stirring occasionally.
Pour hot into sterilized jars, roll up or cover with nylon lids.
Jam under nylon lids after cooling, store in the refrigerator.

with peaches

Ingredients:

ripe peaches - 600 g;
large orange - 1 pc.;
granulated sugar - 600 g.

Step by step recipe:

Wash all the fruits well, remove the zest from the orange with a fine grater, then peel it, cut into medium pieces, remove the seeds.
Dip the peaches in boiling water for 30 seconds, and then immediately in cold water. Cut the skin and remove it, remove the seeds, cut the fruit into medium pieces.
Put orange, peaches and zest in a saucepan, add sugar, mix and leave for 1 hour.
Place the saucepan over low heat, bring to a boil and cook over low heat for about 30 minutes, stirring occasionally.
Pour the finished product hot into pre-sterilized jars and roll up the lids.
Leave upside down until the jars are completely cool, store in a cool place.

Treat serving options

Orange jam goes well with any table. On long winter evenings, it's just great to have a cup of tea with him. And on a hot summer day, it is perfect as an addition to ice cream. You can decorate cakes or a cake with orange jam, it is unusually tasty with pancakes, pancakes or cottage cheese casserole.

Fragrant orange jam will be a great addition to your breakfast or afternoon snack. Read on to find out how to make this dessert!

Oranges can be bought in central Russia at almost any time of the year. But even ripe juicy oranges can never be compared with the taste of fragrant and warming orange jam. In the cold winter season, the presence of orange jam at home is only welcome!

Cooking orange jam is quite long and consists of the following steps:

Soaking oranges in water for 1-2 days
Boiling oranges in water
Depitting, sometimes peeling
Cooking oranges in sugar
Distribution of jam in jars

Orange jam - a delicious warming sweetness in winter

Orange jam is prepared with any fillers: ginger, rhubarb, lemon, peaches, melon.

Orange jam in a slow cooker, bread machine, microwave?

Progress does not stand still, so it has become fashionable to cook food not “the old fashioned way” on the stove, but in bread machines, microwaves and multicookers. Sometimes double boilers and pressure cookers join this list, but about them another time.

Let's analyze in detail the recipe for making orange jam in a slow cooker.

Products:

oranges - 3 kg
granulated sugar - 3 kg (less possible)
water - a glass or 200 ml
lemon or lime (juice) - 100 ml

Cooking:

Peel oranges from the outside of the peel, and from the inside of white films
Finely chopped peeled oranges
Combine sugar, lime or lemon juice and oranges. Leave 2 hours
Prepare jars (wash and sterilize)
Pour some of the jam into the multicooker bowl. The whole mass will not fit in you, you will have to cook in parts
Turn on the “steaming” mode and cook for 40 minutes
If the oranges are not soft enough, repeat the procedure after 12 hours.
Pour the finished jam into jars, close and remove

Housewives take note! If you want to make orange jam even more “tender”, then after the first cooking, beat the orange pieces with a blender until a puree consistency. Then cut the re-cooking time in half.

If the mutivarka is more or less suitable for making jam, then how to cook jam in a bread machine?!

Recipe for orange jam in a bread machine:

Products:

oranges - 1 kg
granulated sugar - 1 kg
lemon (juice) - 100 ml

Cooking:

Orange jam is prepared in a bread machine in the same way as in a slow cooker: oranges are prepared, mixed with sugar and juice
Next, the mass is laid out in a bread machine and the “jam” or “jam” mode is set.
Then the finished jam is poured into sterilized jars.

Even in the microwave, you can make amazingly delicious orange jam!

Products:

oranges - 1 kg
granulated sugar - 700 g
lemon or lime juice - 100 ml (or 50 ml if lime)

Cooking:

Rinse oranges very well from dirt, soak in boiling water for half an hour. So bitterness will go away
Peel off the zest from oranges, then peel without white films
Peel orange slices from films and seeds, finely chop
Next, you can use a blender to grind oranges, or leave it as it is and skip this step.
Combine the zest, oranges, half the sugar, lemon or lime juice and peels, mix. Send for 15 minutes in the microwave at maximum power (use a glass form for microwaves!)
Take out the form with jam, mix. Add the remaining sugar, mix and microwave again for 15 minutes
Pour jam into prepared sterilized jars.

Interesting! Cooking orange jam can be much easier! It is not necessary to separate the zest from the skin. This step, as well as adding the crusts to the jam, can be omitted.

Apple-orange jam, recipe

Fragrant, alluring and bright jam from oranges and apples will surely appeal to everyone. It's so nice in the winter to "open a jar" from summer or early autumn and eat it under the series or in the circle of family and friends!

Ingredients:

hard apples - 1 kg
oranges - 1 kg
water - 50 ml
granulated sugar - 500 g

Cooking:

Wash apples, peel, seeds, stalks. Cut into cubes (slices)
Soak oranges for 20 minutes in hot water or boiling water
Peel the oranges from the peel, and the orange slices from the white partitions and seeds. Cut in small pieces
In a saucepan with a very thick bottom, or a cauldron, pour water. Then add the rest of the products. Mix
Put the bowl of jam over medium heat. Then, when the jam boils, reduce the heat to a minimum. Boil for at least half an hour, stirring frequently
Pour hot jam into jars prepared in advance, cork

The photo shows a very tasty dessert - jam from oranges and apples with cottage cheese!

Useful advice! If you want to make your apple-orange jam even tastier, add cinnamon to it during the cooking process.

Orange jam "five minutes"

Is it possible to cook jam in 5 minutes? Also how real. But do not rush to "turn on" the skeptic. Five-minute jam is not so rare now. However, this is one of the easiest ways to make jam. It is prepared in two brews.

Ingredients:

oranges - 1 kg
granulated sugar - 1 kg
water - 1.5 cups or 400 ml
citric acid or cinnamon to taste

Cooking:

Everything is as always here: peel oranges from peels, seeds and films, cut
Chop the peels of two oranges into strips
Combine all ingredients, simmer for 5 minutes after boiling
Remove the jam for 12 hours from the stove, covered with a lid
After 12 hours, boil the orange jam again (after boiling for 5 minutes)
Pour into sterile jars

Orange peel jam

What is the secret of fragrant orange jam, besides spices? In the skin! Yes, yes, it is orange peel jam that turns out to be the most tender and pleasant to the taste. Just right for food lovers.

Ingredients:

oranges - 1 kg
orange peels - 1 kg
lemons - 200 g
sugar - 1.5 kg
water - 0.5 liters

Cooking:

Peel whole oranges, peel orange slices from films and seeds, finely chop
Cut orange peels into long strips, after rinsing with water and dousing with boiling water from bitterness
Lemons can be cut with the peel, or you can remove the zest and add it later
Combine all ingredients in a bowl (pot), mix
Cook over low heat after boiling for about an hour
Remove from stove, pour into prepared sterilized jars

Orange and lemon jam

No less tasty jam than the previous ones - jam from oranges and lemons. The sweet taste of orange is interrupted by the tart and sour taste of lemon. These two fruits complement each other perfectly.

Ingredients:

oranges - 1 kg
lemons - 1 kg
sugar - 1 kg
lemon or ox juice - 200 ml

Cooking:

First, pour boiling water over the oranges
Wash the lemons and cut into cubes or slices with the peel
Prepare oranges according to the standard: remove the peel, white partitions, seeds. Cut into cubes
Put oranges, water and lemons in a basin or pan. Add half the sugar
Boil future jam over low heat for half an hour. Time can be slightly increased
Cover and remove the jam for 12 or 24 hours in a cool place (but not cold)
Add the remaining sugar to the jam. Boil the jam again, this time for 20 minutes.
Pour into prepared jars

Important! Jam should only be served chilled! It acquires a pleasant jelly-like consistency.

Ginger and orange jam

This recipe is perfect for making sandwiches! The consistency of the jam is thick, but not the same as hardened honey. It is convenient to spread jam on bread, a roll, or just eat it with hot tea.

Ingredients:

oranges - 1 kg
lemons - 700 g
sugar - 1 kg
ginger (root) - 200 g (less possible, be guided by taste sensations)
water - 2 glasses

Cooking:

Wash the oranges immediately and remove the peel and seeds. Cut in small pieces
Rinse the lemons, remove the seeds, cut into cubes with the peel
Ginger, peeled, finely grated
Combine oranges, lemons, sugar, half ginger and water
Boil future jam for half an hour from the moment of boiling
Then add the remaining ginger and cook for another 20 minutes
Pour into banks, roll up

Take note! With this method of cooking, ginger does not “disappear” into the air, but retains its aroma until the very end.

Banana and orange jam

An unusual combination - banana and orange. Nutritionists do not recommend eating these two raw fruits together, because they will interfere with each other's absorption, but they make excellent jam! Note to all exotic lovers!

Ingredients:

bananas without peel - 1 kg
oranges with peel - 1 kg
granulated sugar - 1.5 kg
water - 1 liter (or less)

Cooking:

Rinse oranges very well, peel. Ideally, you need to take out the seeds
Bananas cut lengthwise, then across
Cut oranges into cubes
Combine sugar and water, boil syrup
Add the prepared banana and oranges to the syrup, mix
Boil for at least one and a half hours, and preferably all two over low heat. Stir occasionally
Pour into sterile jars, seal

Orange jam with bananas

Important! If you want to give this already special jam an even richer taste, add cinnamon or citric acid. Then everyone will remember your jam for a long time!

Red and orange - quite a bright combination! Rhubarb is usually boiled with strawberries, but why not take a chance if the strawberry harvest did not work out and make jam from oranges and rhubarb?

Ingredients:

rhubarb (stems) - 1.5 kg
oranges - 1 kg
granulated sugar - 2 kg

Cooking:

Peel the rhubarb from the films, if any, cut into cubes. The smaller, the better
Peel oranges from peels, films and seeds and finely chop
Separately cut the orange peel into slices
Mix everything and leave for 30-40 minutes to soak. Oranges and rhubarb will give juice during this time. Do not drain juice
Put the future jam on fire (weak) and cook from the moment of boiling for 30 minutes
Pour into prepared jars, roll up lids

Take note! You can change the amount of sugar in this version of orange jam at your discretion, but the ratio of the mass of oranges and rhubarb to the mass of sugar should be at least 2:1.

Peach and orange jam

Peach adds juiciness to orange jam. The taste of peach-orange jam is special, delicate and soft. It is prepared in much the same way as jam from oranges and bananas.

Ingredients:

peaches - 1 kg
oranges - 1 kg
sugar - 2 kg
water - 0.5 l

Cooking:

Boil oranges and peaches
Remove the skin from the peaches, remove the pits, finely chop
Do the same with oranges. If desired, you can also remove the white streaks. Slice
Mix sugar and water separately. Boil syrup. At this stage, if you really want to, you can add a pinch of citric acid, or a couple of cinnamon sticks, which after 5 minutes of insisting the syrup must be removed
Add prepared fruits to the hot syrup and boil for at least 30 minutes, and preferably up to 45
Pour hot jam into jars, close

Important! To make this jam very fragrant, grate the zest of an orange and add it along with the fruit. Or you can use the scalded orange peels that were left at the very beginning. They need to be finely chopped and added to the fruit in syrup.

Melon and orange jam

Not everyone will like melon and orange jam because of its special taste. No other jam has such a taste. Want to make your dessert stand out from the rest at a dinner party? Add orange-melon jam to it!

Ingredients:

oranges - 0.5 kg
melon - 2 kg
sugar - 2 kg
water - 1 l

Cooking:

Remove skins and seeds from melons, cut into small cubes
Blanch oranges in boiling water for a couple of minutes, remove the skin, remove the seeds
Pour melon with 1 kg of sugar. Let it brew for a couple of hours
Cook sugar syrup: mix the remaining sugar and water
Pour prepared melon with syrup. Cover tightly. Leave for 24 hours
Drain the syrup and boil again. Fill them with melon again
Infuse almost ready jam for 12 hours
Add oranges, cook 15 minutes
Pour hot jam into jars. roll up

Take note! One of the important indicators of the readiness of melon-orange jam is the color of the melon itself. If it becomes transparent, the jam is ready. If this happens earlier than indicated in the recipe, then the last cooking time can be reduced to 5 minutes.

Orange jam jam

Jam has a special consistency…jam. It is neither thick nor runny. It has a transparent structure, literally shines through. It takes a lot of work to make delicious orange jam.

Ingredients:

oranges - 500 g
lemons - 500 g
sugar - 2 kg
cinnamon
vanillin or vanilla (optional)

Cooking:

Remove rind from oranges
Cut the oranges coarsely enough, remove the seeds. Pour fruit with sugar for 3 hours so that they give juice
In parallel, squeeze the juice from the lemons, discard the seeds, and pour the juice itself into the soaked oranges
Sami lemons cut into strips and pour 1.5 liters of water. Boil for 5 minutes. Then drain the water and pour the same amount of fresh water. This time, cook for at least an hour. Ideally, until the lemon peel is soft
Now decant the lemon broth and add it to the container with oranges. Add spices there.
Boil oranges and other ingredients for at least an hour and a half
Remove the cinnamon stick from the jam (if added) and beat the remaining mass with an immersion blender until puree
Add zest to jam
Bring to a boil, turn off
Pour jam into jars, roll up

orange jam the way it should be

Orange and tangerine jam

Mandarin and orange jam is 100% winter, even New Year's. The spirit of Christmas, gifts, pre-holiday fun and a Christmas tree breathes from him. In the summer heat, it's nice to remember the spirit of the New Year.

Ingredients:

oranges - 1 kg
tangerines - 1.3 kg
sugar - 2 kg
juice of 2 lemons
water - 700-800 ml

Cooking:

Scald the washed fruits with boiling water, remove the skin from them
Cut oranges and tangerines into slices or thin circles. Take out the seeds
Prepare sugar syrup: mix water, sugar and lemon juice
Pour syrup over tangerines and oranges. Leave for 3 or more hours
Boil the future jam for 10 minutes, then turn off, cool completely. Repeat 3 more times (for a total of 4)
Pour the jam into pre-sterilized jars

Sugar free orange jam recipe

Orange jam, or rather jam without sugar, is quite simple to prepare. This dessert belongs to the diet and is prepared with a sweetener.

Ingredients:

oranges - 400 g
agar-agar - 1.5 tablespoons
sweetener to taste

Cooking:

Remove the zest from half of the oranges (grate or cut)
Peel oranges from films and seeds so that only pulp remains
Beat oranges in a blender, add sweetener
pour the orange puree into the pan, add the agar-agar. Boil 2-3 minutes
Serve immediately, or pour into jars and roll up

Video: Orange jam

For the inhabitants of our strip, orange jam is an unusual delicacy. These sunny bright fruits do not grow everywhere with us, therefore it is much more familiar and easier to use apples, cherries, currants, strawberries and other gifts of summer for making jam. However, it is reckless to neglect these citrus fruits. Oranges contain a large amount of vitamin C, which supports the immune system, as well as a whole range of other vitamins and minerals that are beneficial to the body. Orange jam is not only healthy, it has an unusual pleasant sweet and sour taste and fresh citrus aroma. In addition, a variety of recipes will help to prepare an excellent dessert for the whole family for every taste.

Training

First you need to make some simple preparations. First, choose the right cookware for cooking - it should be thick-walled and wide: stainless steel is suitable, as well as an enameled pan or basin.

Secondly, the fruits must be washed thoroughly. If the peel is also used, they should be blanched in boiling water for a few minutes to get rid of the unwanted bitter taste. It is very important to remove every single stone from oranges - they also give bitterness, and eating jam with them is simply unpleasant. It is advisable to taste each fruit. So you can identify and remove "weak links" in time. After all, just one unsweetened, watery or, worse, spoiled orange can spoil the taste of the whole jam.

You can use only the pulp of oranges or together with the zest, make orange peel jam, and add other fruits if desired. So let's take a look at recipe by recipe.

Classic recipe

To begin with, consider the recipe for orange jam with or without crusts (optional), without adding other fruits.

Here's what you need for this:

1 kg of oranges
1 kg of sugar
2 glasses of water.

Wash fruit thoroughly with a brush. We cut arbitrary pieces of the same size: these can be slices or cubes, for example. It is better to cut over the pan or in some cup - it is important not to lose the juice. Be sure to remove the bones! We combine water and sugar and cook the syrup over low heat until it thickens. Then we dip the sliced oranges into the syrup, and also pour in the collected juice, and cook for about 2 hours on the same low heat. When the orange jam is ready, it can be poured into jars and rolled up.

Orange peel jam

You can take any crusts for this dish: fresh (just removed), frozen (you need to defrost a little before cooking) or dried (pre-soak until swollen). You can cut into thin strips, spirals or grind in a meat grinder - as you wish. If the skins of the oranges were thick, it is recommended to peel off the white film from the inside.

So, the crusts are cut, now they need to be weighed to determine the amount of other ingredients.

The recipe is:

1 part orange peels
1.5 parts sugar
2 parts water
lemon juice or citric acid to taste (about the juice of one lemon per kilogram of peels),
cinnamon or ground ginger (optional)

Let me explain: if the crust is 1 kg, take 1.5 kg of sugar, and 2 liters of water.

Pour the crusts with water and boil for half an hour, then throw sugar there and cook for an hour and a half. When the orange peel jam is ready, it's time to add the lemon component - juice or acid. Pour into jars or other containers.

Oranges and lemons

To prepare this fragrant citrus delicacy, we need:

oranges - 0.5 kg,
lemons - 0.5 kg,
sugar - 1 kg,
water - 1.5 liters.

Wash fruits thoroughly. We take off the skin. Finely chop the skins from one lemon and one orange and put them in a saucepan. Then we cut the citruses into neat identical pieces or circles. We save all the leaked juice and pour it into a saucepan with chopped oranges and lemons. We certainly remove the bones - we do not need bitterness. Pour everything with water and cook until the fruit is completely softened, then add sugar and simmer on the fire for about half an hour. Finally, orange and lemon jam is ready!

It is believed that this jam goes well with cheese and a glass of dry wine - this is how it is eaten in Italy.

From apples with oranges

The usual apple jam can be cooked with oranges - they will add an unusual aroma, taste and color to the dessert. The following is a recipe with photos. Let's see what you need to make apple and orange jam.

For 1 kg of apples you will need a couple of large oranges, 1 kg of granulated sugar, 1 glass of water. You can add a little cinnamon if you like.

First, let's deal with oranges: they need to be cut along with the peel, pour boiling water and cook until the skin softens. Now is the time to add sugar. We cook syrup.

Peel the apples and remove the core. We cut them into small pieces. We keep these slices for about five minutes in boiling water - blanch. We send apples to a pan with oranges and cook until tender.

Now that the jam is ready, you can add some cinnamon to your taste.

In a slow cooker

Among housewives, the multicooker is famous for the fact that it is easy to cook in it. Orange jam is no exception.

We will need:

oranges - 4 pieces (medium size),
lemon - half
sugar - by weight of oranges (about 0.5 kg).

We take citruses and clean them from skins and white films. Finely chop the peels from half a lemon and one of the oranges to add to the jam, the rest will not be useful to us. We cut the fruits into slices, put them in some kind of dish and soak in water for a day so that the liquid barely covers them.

After a day, all the bitterness from the oranges is gone, and you can get down to business. We take out the fruit from the water and transfer it to the slow cooker. We send sugar there and turn on the "baking" mode. We wait for the boil and set the baking time - half an hour.

After 30 minutes, orange jam in a slow cooker is ready. If you prefer jam, you can grind the jam with a blender. It remains only to pour the delicacy into clean jars.

Stories from our readers

With a peel, this is a tasty and fragrant delicacy that is so pleasant to serve at the table. The treat will evoke memories of the hot summer sun and help you warm up on a cold winter evening.

Orange peel jam

The dessert recipe is somewhat different from the usual methods of making berry jams. Therefore, carefully read the instructions and follow them exactly:

Wash and dry one kilogram of Moroccan oranges.
Cut the fruit into thin rings along with the peel and remove all the seeds.
Pour two glasses of water into a large saucepan and add one and a half kilograms of sugar.
Boil the syrup, and then carefully dip the orange slices into it.
Bring the liquid to a boil and remove the foam.

The future dessert should be cooked for at least two hours. After the peeled orange jam is ready, place it in sterilized jars and roll up.

Orange jam with lemon

The amazing taste of this sweet delicacy will be remembered from the first time. Therefore, you can safely prepare a double portion of a fragrant dessert. Often, novice housewives have a question about the number of ingredients. How much sugar do you need to make jam? We recommend not to get carried away in this recipe, as the taste and aroma of fruits do not need additional reinforcement.

Rinse citrus fruits thoroughly - we will need a kilogram of oranges and one large lemon. For this purpose, you can use a brush and even detergent (if you are guaranteed to be able to completely remove it).
Cut the fruit in half and squeeze the juice into a large bowl.
Remove the pulp and finely chop it.
Cut the orange peel into small pieces in the same way.
Put the prepared foods in a large saucepan, pour in the juice, two and a half liters of water.
Cook orange peel jam over medium heat. After the liquid boils, you should reduce the heat and continue cooking for two hours.
When the peel is soft, put half a glass of sugar into the pan and wait until it is completely dissolved.
Bring the liquid to a boil again and simmer it for another quarter of an hour.

In the meantime, prepare jam jars - they should be thoroughly washed and sterilized. When the future dessert is ready, put it in a glass container, close the lids and store in a cool and dark place.

Orange peel jam

It turns out that fruit peels are a very valuable product. You can make an amazing dessert from them, which is not only very tasty, but also has a very presentable appearance. You can arrange the treat in beautiful glass vases or use it as a decoration for cakes and pies. The jam recipe is very simple:

Take three large oranges, pour boiling water over them, and then rinse under running water.
Cut the fruit in half and remove the pulp. Cut the crusts into fairly thin strips. If their skin is thick, then do not forget to cut off the white inside.
Roll the blanks into tight rolls and string them on a thread. After that, put them in a saucepan and fill with cold water. Soak for three or four days, changing the water periodically.
When the blanks are soft enough, put the pan on the fire and cook for a quarter of an hour. After that, change the water and repeat the procedure several times.
How much sugar and water should be used? To answer this question, weigh the crusts on a kitchen scale. The amount of sugar should be one and a half times more, and water - twice.
Suppose that the weight of the crusts was 200 grams, then you should take 300 grams of sugar and 400 ml of water. Place the ingredients in a saucepan and place over medium heat. If desired, you can add a piece of chopped ginger root to them.
When the syrup thickens, add half a teaspoon of citric acid to it. Threads from the "beads" should be removed when the jam is ready.

Place the treat in a jar and close the lid tightly. You can serve dessert to the table as soon as it cools down.

Orange and gooseberry jam

This delicious treat will cheer you and your guests up. You can prepare it according to the following recipe:

Prepare for processing two kilograms of berries and five large oranges with a thin peel. For convenience, cut the fruit with a knife into small pieces.
Pass the gooseberries and oranges through a meat grinder (use the attachment for vegetables and fruits) or chop them with a blender.
Transfer the resulting puree to a large saucepan or basin, and then add two and a half kilograms of sugar to it.
Put the dishes on the fire and bring its contents to a boil.

For storage, you will need sterilized jam jars and plastic lids.

Preserve "Solnechnoye"

The exotic taste of pumpkin and oranges can cheer you up even on the most rainy day. Therefore, take our recipe into service and surprise your loved ones with an original dessert.

Cut 700 grams of pumpkin into slices (you can use fresh or frozen vegetables).
Rinse five oranges, grate the zest, and finely chop the pulp.
From one juice.
Put the pumpkin in a saucepan and put it on the fire. Add lemon juice and cook for ten minutes.
After that, add one kilogram of sugar and a pack of gelatin to the dishes.
Bring the jam to a boil and add the cinnamon stick to it. After five minutes, the spice should be removed.
If you want the jam to turn out homogeneous, then at this moment it should be beaten with a blender. If you prefer a treat with whole pieces, then you can skip this step.

When everything is ready, put the dessert in clean jars, close the dishes with lids, turn them upside down and leave to cool completely.

Conclusion

Orange peel jam can be used as directed immediately after preparation or stored for several months. This delicious dessert is a great accompaniment to hot drinks and is also widely used to decorate pies and homemade cakes.

Orange jam - an exquisite fruit dessert

If you are bored with the usual recipes for fruit jam, and you want to treat yourself and loved ones to something special, you should try making orange jam. Opening a jar of fragrant treats in winter, you will enjoy a new and unforgettable taste.

How to cook orange jam: general rules

Orange jam is becoming more and more popular every year. The dish is very easy to prepare, and the variety of cooking methods and recipes surprises and delights. It is brewed from orange juice, pulp, peel and zest, in pieces, and in the form of jam.

The main ingredient is easily and successfully combined with other fruits and even vegetables. The most popular cooking option is orange and lemon jam. Such a citrus tandem gives the dessert an unforgettable smell and taste. Try an English recipe with the addition of whiskey, and the dish will sparkle with completely new colors.

We prepare the dishes

It is best to use enamelware for cooking. It can be a large metal basin or a deep saucepan. A stainless steel container will do the job well.

Before starting conservation, thoroughly wash all food containers, and then thoroughly rinse the detergent from the internal surfaces. At the end of the cooking process, sterilized lids and glass jars should be used. Everyone can choose for themselves a suitable and convenient way.

Fruit preparation

Different ways of preparing a dish imply a different order of preparation of fruits.

To make jam from oranges with peel and pulp, fruits are first scalded with boiling water and kept in hot water for 10-15 minutes. This procedure will help remove the bitterness from the zest and soften it. The fruit is then crushed and the pits removed.

Pulp jam - the fruits are peeled, and the pulp is divided into slices and crushed. Removing pits and remaining white fiber (citrus albedo).

Before making orange peel jam, the peel is soaked in water for half an hour. Only then cut into strips for cooking.

Orange peel jam

Use citrus peels to make orange jam, a recipe with a photo of which is on our website. So you get not only tasty, but also doubly healthy dish. As you know, the peel contains many vitamins and minerals.

The main task is to cook the ingredients for a long time over low heat. During cooking, orange peels are brought to a translucent state and a soft consistency. The finished pieces, added to fruit jelly to taste, resemble candied fruits.

Orange jam - recipe without heat treatment

Another popular way of preparing a dish is the absence of cooking. Thanks to this, the products are not subjected to heat treatment, retaining all their benefits.

Gooseberries and sugar are used as a preservative. Such a delicacy at low temperatures can be stored for several months. The main condition is thorough sterilization of containers.

To prepare a unique dish, experienced chefs use some tricks. For example, when preparing orange pulp jam, it is recommended to add a few teaspoons of minced zest through a meat grinder. The dessert will turn out more fragrant and jelly-like.

Before starting cooking, it is necessary to cut each fruit and taste it. Bitter or spoiled fruits come across, they must be thrown away, since one fruit can spoil the whole dish.

All bones should be carefully removed, they will give the jam a bitter aftertaste. If there is no special device for rubbing the zest, you can use a regular vegetable grater.

Cooked orange jam in a slow cooker turns out to be especially tender, has a clear syrup and a uniform consistency.

Outcome

Orange jam is easy to prepare in many ways. There are three main types of citrus dessert: from the pulp, whole slices, from the peel. Each cooking method is special, and by experimenting with the ingredients you can create a new unusual dish.