1. Wash oranges and lemons thoroughly. in jam, they will go directly with the peel. Better to wash with a brush and hot water. Pat dry with paper towels and cut into very thin half moons. If you have a special vegetable cutter, the process will be more fun. Remember to remove all seeds. Place our fruits and juices in a large stainless steel pot.
2. Add 8 glasses of water and bring to a boil, stirring frequently. Remove jam from heat and add sugar. Stir until it dissolves. Cover the saucepan with a lid and let it stand at room temperature overnight. This will allow our citrus juices to flow.
3. The next day, remove the lid, return the pot to the heat and bring the jam to a boil. Reduce heat to low and simmer for two hours. Increase heat to medium and simmer, stirring frequently, for another 30 minutes. Remember to skim off any foam that builds up during the process.
4. A few minutes before cooking, put a small saucer in the freezer. Put a drop of our jam on it and let it cool for a couple of minutes. If it is covered with a thin film and does not spread, then everything is ready. You can also focus on the golden orange color or the readings of a special thermometer. It should show 105 degrees.
5. Pour the jam into pre-sterilized jars and roll up. At the exit, you will get about 3 liters of orange-lemon yummy. I prefer to pour it into small jars, it is more convenient to work with them further. Closed cans can be stored in your closet for up to a year. Store them in the refrigerator after opening. The recipe is adapted from the English-language blog Aiccnet. Many thanks to the author.
Making orange jam is available at any time of the year, since you can buy the ingredients necessary for the jam at any time. You can make fresh jam at any time and please your loved ones.
There are several recipes for orange jam. This recipe is considered the easiest, where the main ingredients are the oranges themselves.
To make ordinary jam from oranges alone, we need:
- 1 kg of oranges;
- 1.5 kg of sugar;
- 2 glasses of water;
- 3 tbsp. l. orange peel.
Before you start cooking, you must thoroughly rinse all the oranges, wipe, dry, peel and divide into slices. So that the bones do not interfere with the jam during use, it is advisable to remove them. We also remove hard veins. After the oranges have been prepared, cut each slice into 2 pieces.
For the base of the jam, you need to boil the sugar syrup. It is cooked in an enamel saucepan using water and sugar, boiled until the sugar dissolves and the syrup thickens.
After the syrup has been prepared, dip the sliced orange wedges and chopped zest into the pan. When the jam starts to boil, remove the film. Then cook for about another two hours without a lid, over low heat, stirring occasionally.
We remove the jam from the stove, cool it and do the cooking operation two more times. As soon as they boiled for the third time, remove the jam from the stove, cool well and pour into pre-prepared sterilized jars and seal with lids.
You can add spices to this jam: cloves, black pepper, cinnamon or cardamom. And the addition of nuts, mainly almonds, will give it an exquisite taste, but you can use any others.
Just before adding the nuts to the mass during cooking, they should be washed and soaked overnight in cold water so that they become a little softer, and a pleasant taste and additional aroma can be felt in the jam. Nuts can be finely chopped, finely grated, or chopped in a blender.
This jam turns out to be quite thick and is used as a filling for text products. It will also be a delicious addition to cottage cheese and cereals.
From the leftover oranges, you can make a delicious homemade one that will give you vigor and good mood even on a cold winter day.
Orange jam with ginger
Ginger is very beneficial for our body. It contains a large amount of nutrients and vitamins that saturate the body and make it resistant to various colds. Therefore, making orange jam with the addition of ginger will be not only useful, but also very tasty.
Preparing the following ingredients:
- 1 kg of oranges;
- 2 medium lemons;
- 300 grams of ginger root;
- 1.5 kg of sugar;
- 2 glasses of water, then the jam will not be too thick. For those who like a thicker consistency, one glass of water will be enough.
First, prepare oranges, lemons and ginger root. We wash and dry everything thoroughly. Peel off the zest from oranges with a vegetable peeler, the fastest way. It will be most convenient to remove the zest from lemons using a regular grater. It is advisable not to remove the white pulp from oranges, since thanks to it, the jam is the thickest, but this pulp must be removed from lemons, since it is quite bitter and can ruin all the jam for you. Peel the ginger and rub finely on the same grater.
Finely chop oranges, zest and lemons, and if you want to get jam instead of jam, use a blender for chopping.
Pour water into an enamel pot. Lay oranges, lemons and ginger in layers, sprinkle each layer with sugar. Cook over low heat, stirring occasionally.
Bring to a boil and cook over low heat. Then put the resulting thick into sterilized jars and tighten the lids.
This jam will be perfect for strengthening the immune system in the winter and seasonal seasons, as well as in the prevention and treatment of colds.
An equally effective remedy for improving well-being and increasing immunity in winter is, which can be easily and quickly prepared at home.
Orange jam with gooseberries
There are two types of orange and gooseberry jam. The first, the so-called raw jam, does not require cooking. Second, it is heat treated. We suggest experimenting and making jam one by one and another recipe.
To make raw jam you will need:
- 1 orange;
- 1 kg of gooseberries;
- 1 kg of sugar.
Cooking process:
Rinse and dry the oranges, peel and remove any pits. Rinse the gooseberries, removing the stalk. Grind the prepared ingredients with a blender or mince.
Transfer the crushed gruel into a deep dish, cover with sugar and mix thoroughly until the granulated sugar dissolves.
After the sugar dissolves, the jam obtained in this way is poured into sterilized jars, closed with plastic lids and placed in the refrigerator.
The shelf life of such a jam is not long, so those with a sweet tooth will have to use it first.
Also, without a doubt, your family and friends will like it.
Jam for long-term storage
For long-term storage, the jam must still be cooked. Therefore, the second version of the recipe is more convenient and practical.
The following products will be needed:
- 1 kg of oranges;
- 1.5 kg of gooseberries;
- 1.5 kg of sugar;
Cooking process:
Rinse the oranges, cut into 4 parts, remove the seeds and grind together with the peel using a meat grinder. Also mince the gooseberries. Put everything in a saucepan, cover with sugar and put on fire. Stir occasionally. As soon as the mass of jam has boiled, reduce heat, boil for 10 minutes and remove from the stove.
The jam should be infused, and then you can continue to cook the second time for only 15 minutes.
Pour hot into jars. The jam will be tasty and aromatic!
Orange jam with apricots
The apricot itself is a very juicy, sweet and aromatic fruit. Being a companion in orange jam, it acquires an even brighter aroma and indescribable taste.
To make such a jam, you need the following ingredients:
- 2 kg of apricots;
- 0.5 kg of oranges;
- 1 kg of sugar.
For jam, you need to purchase ripe, but not overripe apricots. The bones should be well separated.
Cooking process:
Rinse and dry the apricots on a towel, then divide in two and remove the seeds. Do not throw away the seeds, as they will also be used for making jam. Place apricots on the bottom of a saucepan and cover with granulated sugar.
Wash the oranges thoroughly and cut into rings together with the peel, removing the seeds. Place the oranges on top of the apricots and cover with sugar as well.
Split all the apricot seeds and remove the kernels. Despite the fact that the kernels are bitter in their raw form, when they are cooked, they will give the jam a unique taste. Grind the apricot kernels and add to the rest of the ingredients in a saucepan.
Mix everything thoroughly, cover with a towel and leave for half an hour so that the sugar begins to dissolve and soak the apricots and oranges.
The apricots will give the juice, put the pan on a moderate heat and stir occasionally, not forgetting to skim off. The foam must be removed with a wooden slotted spoon.
As soon as the foam disappears and the jam begins to boil, remove from the stove and cool.
Again, after 5 hours, place the pot on the stove. Cook on low heat for exactly an hour, remove from the stove.
Pour the jam into jars, seal and turn the lid down until it cools completely.
The jam is very tasty. It will be a great addition to cereals, cottage cheese, sandwiches, it can also be used as a filling for sweet pies.
Orange jam with young carrots
To prepare such an unusual jam, you need to prepare:
- 750 gr. granulated sugar;
- 600 gr. oranges;
- 500 gr. young carrots;
- 2 lemons;
Cooking process:
Rinse the lemons well, dry on a towel. Cut off the zest from them and grind in a blender or with a meat grinder. Divide the lemons into several parts for convenience. Remove all bones from the slices. Fold the sliced wedges into a bag made of gauze and carefully squeeze the lemon juice out of them.
Rinse the oranges thoroughly, dry, peel, cut into slices, remove the seeds. Using a gauze bag, also squeeze out the juice, as was done with lemon.
Do not throw away the seeds from lemons and oranges. Put in the same gauze bag.
Take young carrots, rinse under running water, peel and cut into thin slices. Optionally, you can chop the carrots by passing them through a meat grinder or using a blender. This moment is a matter of taste.
After the carrots are cut, place them in an enamel pot along with the lemon zest.
Pour lemon and orange juices on top. Place the pouch of seeds in a saucepan. Put everything on a moderate heat and do not forget, stir constantly so that nothing burns. It is necessary to cook until the lemon rind softens. Then take out the bag with seeds and add sugar.
Continue to cook for about an hour, stirring occasionally, not forgetting to remove the froth.
As a result, pour the resulting delicious hot delicacy into jars. Seal with lids and put in a dark place upside down until it cools completely.
In terms of costs, such jam is less budgetary, but at the same time it is absolutely not inferior to other types of jam in its taste.
We will be happy to answer any questions you may have in the comments.
Autumn days for busy hostesses are a hot season. The blanks are made from the most familiar and unimaginable products. Winter has come, you can take a break. It was not so. The cold season is the very moment to cook exotic jam. From oranges.
Well, let them be on sale all year round. The aroma of this delicacy can drive anyone crazy! And it is well worth the money and time spent.
What is orange jam
The fruit itself is very fragrant and quite suitable for harvesting alone. But he is also able to miraculously transform other fruits and vegetables. For example, pumpkin, vegetable marrow, apples. In combination with an orange, you get not just a jam, but an amazing delicacy. It is not a shame to put this on the festive table. And a raw piece of oranges can also be used as a fragrance for a room. But first things first.
Classic recipe
Those who write in a search engine - how to make orange jam, receive a standard recipe in the output. The set of products is the most common:
- Oranges. 2 kg. Count the weight together with the peel.
- Drinking water. 0.5 l. Not boiled. Spring is perfect.
- Granulated sugar. 2 kg. If the fruit is too sweet, use less.
The syrup is made first. This is the basis for all types of jam. Sugar is poured with water, put on a small fire, brought to a boil. As soon as the mixture turns yellowish, oranges can be added. The mass is boiled again for 8-10 minutes, the heat is turned off, and cooled for about 3 hours. Then put on fire again, cook for 10 minutes. Allow to cool for the second time. Repeat the sequence a third time.
Depending on the selected lids, they are laid out in jars, cold or hot. Tin lids - for hot sealing. When the jam cools down, it will slightly decrease in volume, the vacuum in the container protects the workpiece from the appearance of mold.
Polyethylene - for cold. For such lids, the treat must cool completely. If you seal up hot cans, condensation will appear on cooling. And this is a great reason for fermentation with jam.
You can store a piece of oranges in the cellar, under the bed, in the closet or refrigerator. In a word, where jam from the usual berries and fruits is well worth it.
Advice. Brown sugar will give the finished dish a peculiar aroma and interesting taste. It will come out more expensive, well, so you can spend money for yourself.
Raw jam with oranges
The basis of such a blank is gooseberries. Many people know its benefits, but few people like to preserve it. Gooseberry compote is inconspicuous, the jam has practically no aroma. And if you add oranges to the berries, then the dessert turns out to be truly royal!
You will need:
- ripe gooseberries, 500 g
- peeled oranges, 500 g
- plain sugar, 1200 g
- meat grinder, glass bowl, wooden spoon
The tails and wreaths are pinched off from the berries, the fruits are thoroughly washed, the seeds are removed. Pass through a meat grinder into a bowl or bowl, add granulated sugar. Stir thoroughly with a wooden spoon or spatula until it is completely dissolved. This can take up to half an hour. Don't be lazy, you are making an imperial delicacy!
Now you can decompose the resulting mixture into sterilized jars, close with plastic lids. Store only in the refrigerator! In the cellar, the workpiece will quickly deteriorate.
Advice. A few fresh mint leaves or a lemon wedge will add extra flavor to the raw jam.
How to make orange jam - additives and ingredients
On the classic basis of the recipe, you can create your own. Experiments sometimes lead to unique results. Simultaneously with oranges, carrots, peaches, pumpkins, zucchini, apples are boiled. For greater aroma or original taste, add ginger, cognac, cloves, whiskey, vanilla, cinnamon. There is no limit to perfection!
For example, here is a recipe for orange jam that everyone, without exception, will like.
Composition:
- ripe pears, 900 g
- oranges with peel, 600 g
- dark raisins, 150 g
- shelled walnuts, 300 g
- white sugar, 1200 g
Procedure. Rinse the raisins with clean water, pour boiling water over, leave to swell. Then put it on a sieve or colander, dry on a rag towel. Wash the fruit thoroughly, wipe dry. Remove seeds, stalks, hard cores. Chop the nuts with a knife or coffee grinder, not into crumbs, but into small pieces.
Grind pears together with oranges in a meat grinder or blender. Add sugar, leave for 5 hours for juice to appear. Then put on high heat, heat quickly. As soon as the puree boils, add the finished raisins. Cook for 40 minutes, skimming off the foam. Then add the nuts, boil for 7 minutes, turn off the heat.
Arrange in sterile containers, cover with parchment paper, put in the refrigerator. Such a miracle is stored for about 3 months. In theory. In practice, it does not have time, it flies away instantly.
Advice. This jam will have to be stirred continuously during cooking, it can quickly burn.
You can use bananas or carrots instead of pears. Only then will you have to add 500 g of water, because they are dry in themselves.
Collecting the crusts!
Citrus lovers can simultaneously feast on the juicy pulp of the fruit and enjoy the original jam. To do this, you need to collect all the crusts: from tangerines, oranges, lemons, grapefruits. Peels from limes, kumquats, and pomelo come in handy too.
Cut with diamonds or any shape. Dried in a convenient way (in the oven or on a battery). Can be frozen.
When a large bag is filled, put it in a basin, fill it with cold water. Boil for 12-15 minutes. The liquid is drained, the crusts are weighed. For 1 kg of raw materials, take 1 tsp. citric acid, 1200 g of granulated sugar, 700 g of pure water. Fold in an enamel bowl, put on fire. Cook at low boil for 1 hour and 15 minutes. Then they are poured hot into containers, sealed with tin lids.
You can store such a blank in the cellar for about 2 years.
Advice. The finished jam should be thick. If it is still watery by the end of cooking, then you can thicken it with "Zhelfix" or "Confiture". It is a natural pectin-based jam thickener.
Magic deodorizer
When you make orange jam, spare one fruit, make yourself an air flavoring. The costs are low, and the effect is amazing! You only need one orange, a glass of sugar, a small jar with a tight lid.
Thoroughly washed fruit is cut into half rings. Then they are placed in a container in layers, sprinkling with granulated sugar. It should be the top coat. Next, close the jar tightly with a lid, remove for 3 days in a warm, dark place. That's it, your homemade flavor is ready.
You need to store it in the refrigerator. On a cold winter evening or when you are in a bad mood, take out the container, put it in the room, remove the lid. Once the contents are warm, you will smell the sunny summer days. The mood will improve one hundred percent!
Has your soul gotten better? Close the jar tightly and put it in the refrigerator until next time.
Advice. Sugar can be replaced with table salt for little savings. Throw a pinch of your favorite spices or a few fragrant flower petals into a jar. You can even take flavored salt. Then the deodorizer will be unique, prepared according to your preferences. Experiment and enjoy.
Fruit preparation, the right choice
In order for the dessert to turn out without fail, every detail must be taken into account. Choose the best oranges. Bright orange color, firm, smooth tactile sensations. The rind can be thin or thick, it doesn't really matter. Much more important is the presence of dents, damage, deep scratches. Naturally, they shouldn't be.
Use your finger to rub the skin gently. The citrus scent should be felt already at a distance of 30 cm. It is desirable that it be pleasant and fresh. Set aside a faint-smelling orange; it will not give enough juice.
The fruits are washed very thoroughly. With a washcloth or soft brush. The greasy, sticky coating on the peel is edible wax. It is applied to better preserve the oranges. And you need to get rid of it, because the peel is useful for cooking. You can even wash the fruit with laundry soap. The main thing is to rinse them thoroughly in plenty of clean water or under a running stream.
Now, depending on the recipe chosen, peel off the zest or peel off the whole skin. Next, the oranges are divided into slices, cut into beautiful triangles. If a recipe with peel is chosen, then they simply choose to taste: circles, cubes, plates, straws. Everything, the raw materials are prepared, you can start cooking.
Advice. The juiciness of the fruit is determined by the bottom opposite from the branch. The larger and wider the characteristic lump there, the juicier and sweeter the orange. Conversely, the fruit without a “rose” build-up in this place is almost dry inside and sour in taste.
Subtleties and nuances
- Cookware made of copper, aluminum, tin, iron is not suitable for jam from oranges. Metals interact with acid from fruits to form a patina. Better to take an enamel bowl or a wide stainless steel pan. Make sure that there are no chips or deep scratches. Particles of enamel on the teeth give a lot of "pleasant" moments.
- If there is no peeler or a special tool for removing the zest, then the most ordinary kitchen grater will come to the rescue. Small ones make beautiful curls, while large ones save time. The choice is yours.
- There was no pectin on hand, but the workpiece seems thin? Wait to grieve. As it cools, it will become much thicker. If the syrup still remains liquid, then pour it into a ladle, boil it with the addition of dry red wine and a pinch of hot pepper. Feel free to serve with any hard cheese or poultry. At the same time, you can modestly tell the guests that they learned the recipe in Italy.
- Be sure to always remove the seeds from the pulp. They impart strong bitterness to the workpiece.
- The shelf life of classic orange jam is about two years. With the addition of alcohol - no more than 10 months.
- And the most important! After putting out the last serving of orange jam, do not rush to the sink to wash the dishes. Take a weighty piece of white roll, pour yourself some freshly brewed tea. Now, with a precise, confident movement, directly with a bun, collect the remaining jam from the sides of the saucepan and send it directly into your mouth. Why wait for winter? Make up for your hard work with a wonderful dessert right now.
How to make orange jam? In every way. By following the recommendations or adding your own ingredients. All year round or only in summer. It is difficult to spoil it, and the color and smell will forever remain in the memory of household members.
Video: orange peel jam
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 it’s not in vain. This bright and sweet miracle is well worth making. And the peel will make it as saturated with valuable vitamins and minerals as possible.
The benefits of orange jam
This product not only tastes great and aroma, but also has many beneficial 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 work of various body systems: nervous, cardiovascular, endocrine;
- the essential oils contained in the peel are a good prevention of diseases of the oral cavity;
- improves metabolic processes in the body, which helps prevent the development of atherosclerosis, angina pectoris, myocardial infarction;
- has a beneficial effect on the liver, helps in lowering cholesterol levels;
- promotes the release of the body from toxins and toxins.
However, there are also some contraindications. You should not use the product during an exacerbation of gastritis, as well as with stomach and duodenal ulcers. Did you know? Oranges growing in tropical climates are distinguished by their green rind. Orange fruits, in turn, grow in temperate climates due to lack of sun. And the Moro orange variety has a dark red flesh color, 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.
- 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 μg;
- iodine (I) - 2 μg;
- cobalt (Co) - 1 μg.
Important! To make great jam, use fruits of the same ripeness. Make sure they are not tampered with or damaged. Any suspicious places - delete.
Classic Orange Peel Jam Recipe
Ingredients:
- peeled oranges - 3 kg;
- granulated sugar - from 500 g to 3 kg;
- spices: 2-3 star anise stars, 4-5 cloves, 5-6 allspice peas, 10-15 black peppercorns;
- 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 eat orange jam, it is better not to add seasonings;
- the remaining orange peel can be put on candied fruits;
- nuts - only optional.
Video: orange jam
Orange Jam Recipes 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 orange jam recipes: with apples, lemons, bananas and peaches.
Did you know? The wooden sticks used in manicure and pedicure are made from the orange tree. In addition to its soft but dense structure, it has pronounced antiseptic properties.
Ingredients:
- orange - 1 pc.;
- durum apples - 1 kg;
- granulated sugar - 0.5 kg.
Step by step recipe:
Video: apple and 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 saucepan 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 the bananas, cut them into small slices.
- Peel the oranges, cut into small cubes, remove the seeds.
- Put the chopped fruits in a saucepan, add sugar, stir.
- 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.
- Store the jam under nylon lids in the refrigerator after cooling.
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 fruits into medium pieces.
- Put the orange, peaches and zest in a saucepan, cover with sugar, stir and leave for 1 hour.
- Place the saucepan over low heat, bring to a boil and simmer for about 30 minutes over low heat, 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.
Treats serving options
Orange jam goes well with any table. On long winter evenings it is simply wonderful to have a cup of tea with him. And on a hot summer day, it is great as an addition to ice cream. Orange jam can be used to decorate cakes or cake, it is extremely tasty with pancakes, pancakes or curd casserole.
Make this awesome orange jam. Although the recipe for jam takes a little time and patience, you will be fully rewarded for your efforts. The taste of this orange jam turns out to be unusually delicate and at the same time rich, worthy of the highest praise.
Ingredients:
- 1 kg. sugar for every kilogram of orange pulp
- 2 tbsp. water for every kg. pulp
- We buy ripe and juicy oranges for jam. It's great if the peel is thin and separates well from the pulp.
- Thoroughly wash the oranges, let the water drain.
- Using a sharp knife or ordinary vegetable peeler, cut off the orange zest with thin ribbons. We try to get as little as possible of the white part of the peel, which contains bitterness.
- Cut the peeled peel into thin strips. The thinner the stripes are, the more beautiful our orange jam will turn out.
- Fill the orange peel with water, bring to a boil, cook for 10 minutes, and then filter. To completely remove the bitterness, it is recommended to repeat the procedure, but cook for a couple of minutes. Drain the water.
- We clean the oranges from the remnants of the peel, disassemble into separate slices.
- Using a sharp knife, cut each slice, remove the pulp into an enamel or earthenware dish. Throw away the peel. If you come across seeds, carefully remove them.
- Combine the orange pulp with slices of orange peel.
- We weigh. For each kilogram of the resulting mass, add a kilogram of sugar and two glasses of water.
- Put the bowl with the orange paste on a fairly high heat. While stirring, bring the jam to a boil.
- Cook the orange jam over medium heat. Carefully remove the foam that appears with a wooden spoon. From time to time we stir the jam so that it does not burn.
- Cook the jam until it thickens and acquires a beautiful amber color. Estimated time 1.5 hours.
- Pour the finished orange jam while boiling into jars. We do this carefully so as not to burn ourselves. All dishes and lids are pre-sterilized.
- We roll up or close with metal lids. While the jam is still hot, turn the jars over with the lids down, wrap them up and leave them to cool.
- The next day, we put the jars of beautiful orange jam into storage in a cool dry place.
- This orange jam goes well with tea, cakes and desserts. As for the children, they simply adore it, spread it on bread and eat it like a cake))). By the way, in addition to orange jam from oranges, you can make a stunning oriental sweet Turkish delight.
P.S. To give orange jam a new accent, you can add the juice of half a lemon to it. In Spain, for example, orange jam with bitterness is very popular. To do this, during the preparation of the jam, the seeds are not thrown away, but carefully collected in order to soak them overnight. Orange seeds release jelly overnight. This jelly, along with water, is added to the orange mass. Thanks to this little trick, orange jam becomes thicker and acquires a specific bitter aftertaste.