Jam from oranges through a meat grinder without cooking. The most successful orange jam recipes

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 an ordinary 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.

With a peel, this is a tasty and fragrant delicacy that is so pleasant to serve at the table. The treat will bring back 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.
• Fold 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 "Solnechnoe"

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.

You won’t surprise anyone, unless you add some exotic component there. But bright, elegant oranges ... Orange jam is not only tasty, but also beautiful, and healthy, and unusual, and ..., and ..., and ... As you can see, we have provided enough evidence to decide on a culinary experiment and try making orange jam according to one of the following recipes.

Orange jam: a simple recipe

This versatile recipe will help you prepare a treat for tea or for seaming for the winter.

You will need:

oranges;

sugar (at the rate of 1 kg of sand for the same weight of pulp - you will need a kitchen scale!);

water - 500 ml for each kilogram of pulp.

Ripe, ideally thin-skinned fruits are suitable for cooking this jam. We wash them with a brush, carefully cleaning the skin. We discuss.

We clean the zest. In the finished jam, the zest looks beautiful in stripes, but you cut it as it will. It is convenient to peel the zest with a special tool; you can also use a regular grater or even a vegetable peeler.

So, we cut the zest into narrow ribbons, fill it with water and leave it on the stove. Cook for 10 minutes after boiling, drain the water; fill with clean water and put back on the stove. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate the possible bitterness from the orange peel.

We clean the fruits, free the pulp from films and seeds. We spread the peeled pieces of oranges in a container to the zest and weigh the resulting raw material for jam. Pour the orange mass with the same amount of sugar and pour water (500 ml for each kilogram of peeled oranges).

Bring the jam to a boil over medium heat and cook for another hour and a half, stirring occasionally and removing the foam. By this time, the jam should thicken.

After that, pour the orange jam into sterilized jars and immediately roll it up. Banks are turned over; wrap with a blanket and leave to cool.

Similarly, you can cook jam in a slow cooker.

Let's calculate a little more precisely:

a kilogram of thin-skinned oranges;

a glass of sugar;

glass of water.

We clean the oranges, free them from the films, put them in a multicooker saucepan. We fall asleep with sugar and pour water - in this state we leave the pulp of citrus fruits for an hour, and better - for the night. Then we leave the saucepan in an open multicooker until boiling, plus five minutes for cooking. The mode can be selected "steaming", "stewing" or "baking". Do not go far - you should be able to stir the jam so that it does not burn. Next, turn off the multicooker and leave the jam to cool completely. We heat it again and cook after boiling for five minutes in two more passes, after which we pour the jam into sterilized jars and roll it up.

After the first boil, you can puree the contents of the pot with a blender if you want to get jam.

the same number of oranges and lemons;

1 kg of sugar per 1 kg of fruit;

250 ml of water for every kilogram of fruit.

Citruses are kept in boiling water in a peel for 5 minutes, then peeled, cut into slices, rings or slices, removing the seeds along the way.

At this time, pour sugar into the water, bring the syrup to a boil and wait for the sugar to dissolve.

Add prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which immediately pour the jam from oranges and lemons into jars and roll up.

As a rule, in addition to pumpkin and orange, lemon is also added to this version of the jam. Take:

1 kg pumpkin pulp;

850-1000 g of sugar;

1 large juicy orange;
1 lemon.

Wash pumpkin, cut into small pieces. Peel the orange, not the lemon. We free from stones and finely cut (lemon - with peel). Pour all the ingredients for jam with sugar and leave overnight.

We put the container with raw materials for jam on a slow fire and cook until it thickens, it usually takes at least half an hour. We roll the finished pumpkin jam with oranges into sterilized jars and leave to cool upside down under the covers.

If desired, the finished jam can be pureed and brought to a boil again before canning it.

Take:

1 kg of apples;

1 orange;

500 g sugar.

We free the apples from the peel, cut into small cubes, simultaneously removing the seeds. We also cut oranges, but leaving the zest; remove the seeds and break the pulp with a blender. Add to chopped apples, sprinkle with sugar. Cook over low heat for 40-50 minutes with regular stirring; signs of readiness - a slow drip of syrup from a spoon. This jam can be poured into sterilized jars and rolled up or stored in the refrigerator.

1 kg of zucchini;

3 oranges;

1 kg of sugar.

Wash and grate the zucchini, put in an enameled container and sprinkle with sugar. Leave overnight .. Cook on medium heat for 30 minutes with stirring, then turn off the fire and leave to cool for several hours.

When re-cooking, add prepared oranges to the jam: washed, peeled and pitted, cut into pieces. Bring to a boil again, boil for 15 minutes and set aside to cool. The third cooking involves 15 minutes of boiling, after which the jam is immediately poured into sterile jars.

A beautiful jam that can easily be a gift to anyone - of course, provided that the person is not allergic to citrus fruits. We offer you a visually spectacular (and time-consuming) option - and its light version, which is also beautiful and tasty, but will require much less effort from you.

5 large oranges;

600 ml of water;

500 g sugar.

My citruses - it's good to use a brush for this. We clean the oranges by making neat cuts on the peel: first we divide each orange into 4 parts, and then we cut each segment into thin strips. We remove the peel as it is: with the zest and the white inside. Fill the prepared strips with cold water and soak for a day, periodically changing the water.

Now the painstaking work begins, which requires perseverance from you. Even needlewomen will love it! We cut off the inner white part, then we fold each strip into a relatively tight roll and string it on a thread using an ordinary needle (just don’t take too thin, otherwise it may break). The thread is best to take white.

An option for those who like it simpler is to cut the peel into small squares and not bother with the thread.

Pour cold water into any heat-resistant container, dip the resulting beads from orange spirals of orange peel into it and put on a slow fire. Bring to a boil and leave to boil for another 15 minutes, after which we drain the water. We do the same two more times.

We cook the syrup: for this, pour sugar into clean water and cook, reducing the fire after it boils. To prevent the syrup from overcooking, periodically check its readiness: a drop of syrup on a plate should not spread. At this stage, the syrup is considered ready, turn off the fire and let the syrup cool, after which we pour freshly squeezed lemon juice into it.

We put the spirals (still strung on a thread) into the syrup and bring the mass to a boil. Carefully release the orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Roll up.

1 kg of oranges;

100 g fresh ginger root;

1 kg of sugar;

2 liters of drinking water.

Wash the citruses well, peel them, squeeze the juice from the pulp, and finely cut the cake. We clean the ginger and rub it on a fine grater. In a container for cooking jam, put the cake, ginger, juice, sugar and water.

We put the saucepan on the stove, on a low fire, and slowly bring it to a boil, after which we increase the fire a little and cook, stirring, for a quarter of an hour - until it thickens.

Pour hot into sterilized and heated jars and roll up.

An unusual combination of gooseberries with orange is another recipe for your culinary piggy bank. You will need:

1 kg of ripe gooseberries;

3 oranges;

1 kg of sugar.

Cooking gooseberries: wash, pick off the tails. We also wash oranges and cut them into large pieces along with the zest, while not forgetting to remove the seeds. We pass the prepared fruits through a meat grinder, cover with sugar and leave until the sugar dissolves, after which the jam can be put on the stove.

After boiling the mass, reduce the heat to a minimum and leave to boil for 20 minutes, after which we immediately pour into sterile jars and preserve.

To make this jam you will need:

500 g tangerines;

500 g of oranges;

1-1.2 kg of sugar;

500 ml of water.

We blanch all the fruits in boiling water for 5 minutes, then drain the water, and leave the citrus fruits to cool at room temperature.

We make syrup from water and sugar. At this time, we prepare fruits: cut tangerines and oranges into thin circles along with the peel. Along the way, we remove all the seeds.

Pour the prepared fruits with syrup and leave to infuse for several hours. Then cook in three approaches; boiling time for each approach - 15 minutes. Several hours should pass between sets for the jam to cool completely.

At the end of cooking, in the third approach, add freshly squeezed lemon juice. Pour hot jam from tangerines and oranges into jars and cork.

3 large oranges;

2 large ripe kiwis;

half a lemon;

800 g of sugar;

100 ml of water;

sachet of vanilla sugar.

We cut the orange and lemon into pieces, freeing them from the seeds, and then pass through a meat grinder or chop with a blender. Pour sugar into the resulting puree and put the saucepan over medium heat.

While the mass is preparing to boil, we are engaged in kiwi. Peel it from the peel and cut into circles or slices - as you like. Pour chopped kiwi into the just boiled mass of lemon and oranges, mix and continue to cook for another 25 minutes, after which the resulting jam is immediately poured into jars; roll up.

1 kg of bananas;

1 kg of oranges;

1 kg of sugar.

The amount of sugar can be reduced, because. due to sweet fruits, sugar itself can give cloying.

Peel bananas, cut into slices. We clean the oranges from the peel and films, free from the seeds. Put the pulp in a bowl for cooking jam, put bananas on top, but do not mix. The third layer is sugar. We put the mass on a slow fire, bring to a boil, then stir.

After boiling, cook banana and orange jam for 40 minutes, not forgetting to remove the foam, and then pour into jars; roll up.

1 kg of pears;

1 small orange;

1 kg of sugar;

2/3 st. water.

For this jam, ripe, but not overripe fruits are chosen. Depending on the variety, we decide whether to leave the peel on the fruits in the jam (too thick and rough in the jam will become even harder). Cut each pear into thin slices and place in a container with water and salt at the rate of 1 tsp. salt per 1 liter of water.

We cook the syrup from the named amount of water and sugar. Drain the pears into a colander, and then put them in syrup and cook for 7 minutes over low heat. We cover the container with jam with a mesh or gauze, leave to cool, you can overnight.

When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. This step is repeated three times.

At the last cooking, add an orange cut into thin slices into the jam. The last cooking is the longest - 30 minutes over low heat; Don't forget to stir the jam. Pour into sterile jars and roll up.

3-4 small persimmons;

1 orange;

1.5 st. Sahara.

We clean the persimmon from the skin, cut it into pieces, put it in a saucepan and cover it with sugar. Remove the zest from an orange, squeeze out the juice. Juice and zest are also added to the saucepan to the persimmon.

We put the pan on the fire and after boiling over low heat, cook for another 20 minutes. Set aside and let cool. After a few hours, when re-cooking, boil the jam for another 10 minutes and pour into sterile jars.

1 kg cranberries (frozen is also suitable);

1 orange;

1 kg of sugar;

200 ml of water.

Wash berries and orange well. From an orange, we erase the zest on a fine grater. We squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.

We prepare the syrup - for this, pour the sugar with a mixture of water and juice and bring the syrup to a boil, then immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, then pour the zest into the jam and cook for another 5 minutes.

Pour hot cranberry jam with orange into sterile jars and roll up.

Unusual, but extremely tasty carrot jam with orange and almonds. Shall we try?

You will need:

1 kg of carrots;

2 oranges;

150 g almonds;

1-1.1 kg of sugar;

4 tbsp honey;

1.2 liters of drinking water + 2 liters of water for cooking.

My carrots, peel, wash again and grate. While we are engaged in carrots, there is a pan with 2 liters of water on the fire. We lower the carrots into boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make the syrup.

For the syrup, squeeze the juice from oranges and pour it into a saucepan for cooking jam. There we add sugar and honey, prepared drinking water. We put the syrup on the fire and boil for exactly 7 minutes, then pour the carrots into the syrup and cook for another 25-35 minutes.

If you have unpeeled almonds at your disposal, steam them in hot water for 10 minutes, then drain the water through a colander, and free the nuts from the skin.

At the end of cooking jam, add freshly squeezed lemon juice and whole almonds to it. Pour hot jam into sterile jars and preserve.

For red currants, we take products in the following proportions:

1 kg currant;

1 kg of oranges;

1-1.2 kg of sugar.

For blackcurrant, the calculation is as follows:

1 kg currant;

2 oranges;

1.5 kg of sugar.

The technology for making currant jam with oranges is the same in both cases. Wash fruits and berries, sort out currants. Wash oranges, cut into pieces with peel and remove seeds.

Grind the prepared fruits with a blender until smooth, add sugar, mix. At this stage, the sugar has almost dissolved, and such a cold jam can already be put into jars and stored in the refrigerator. For a longer-lasting result and independence from household appliances, the jam can be heated, but not brought to a boil, and then decomposed into sterile jars, rolled up and stored in a cool place.

1 kg of apricots;

1 orange;

800 g of sugar;

1/3 lemon.

Wash all fruits well. Squeeze the juice from the lemon and pour it into a container for making jam. We add sugar there.

We cut the orange into pieces along with the peel, but carefully choosing the seeds - we do not need them in the jam. Cooking apricots: divide into halves and remove the seeds. Sliced ​​orange and apricots pass through a meat grinder or grind with a blender to a puree state. Add the mass to the lemon juice with sugar.

Cook over moderate heat until boiling, stirring. We make sure that all the sugar dissolves well. Then we increase the heat and, with constant stirring, let it boil for 10-15 minutes. Be sure to remove the foam.

Pour hot apricot jam with orange into jars, roll up.

2 grapefruits;

1 orange;

400 g sugar.

Grapefruits and oranges are peeled, seeds and films are removed - leaving one pulp. We keep the lemon in boiling water for two minutes, dry it; we erase the zest from it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice from the lemon itself and pour it into a container for raw materials for jam.

Bring the jam to a boil over moderate heat, stirring occasionally, and then simmer over low heat until its volume is reduced by half.

We store such jam from grapefruits and oranges in the refrigerator or pour it hot into sterile jars and roll it up.

We hope you liked our selection of orange jam recipes and you have chosen a couple of delicious ideas for yourself to implement.

Eva Casio specially for the site

2015, . All rights reserved. Copying is prohibited.

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 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

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 pouring boiling water over 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 the 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

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 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

Orange jam without sugar 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

Making orange jam is available at any time of the year, as you can buy the ingredients necessary for jam at any time. You can make fresh jam at any time and please your loved ones in the household.

Orange jam can be prepared according to several recipes. This recipe is considered the easiest, where the main ingredients are the oranges themselves.

To make regular orange jam, we need:

• 1 kg of oranges;
• 1.5 kg of sugar;
• 2 glasses of water;
• 3 art. l. orange zest.

Before you start cooking, you need to thoroughly wash all the oranges, wipe, dry, peel and divide into slices. So that the bones do not interfere with the jam when consumed, it is advisable to remove them. We also remove hard veins. After the oranges have been prepared, cut each slice into 2 parts.

For the base of the jam, you need to cook sugar syrup. It is cooked in an enamel pan with water and sugar, boiled until the sugar dissolves and the syrup thickens.

After the syrup has been prepared, dip the chopped orange slices and chopped zest into the pan. When the jam begins to boil, remove the film. Then cook for about two more hours without a lid, over low heat, stirring occasionally.

Remove the jam from the stove, cool and two more times we perform the operation with cooking. 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, but you can use any others, will give it a refined taste.

Just before adding 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 are felt in the jam itself. Nuts can be finely chopped, grated or chopped in a blender.

Such a jam turns out to be quite thick and is used as a filling for products made from text. It will also be a delicious addition to cottage cheese and cereals.

From the remaining oranges, you can cook a delicious home-made meal that will give vivacity 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 useful substances and vitamins that saturate the body and make it resistant to various colds. Therefore, making orange jam with the addition of ginger will not only be healthy, but also very tasty.

Preparation of the following ingredients:

• 1 kg of oranges;
• 2 medium lemons;
• 300 gr of ginger root;
• 1.5 kg of sugar;
• 2 cups of water, then the jam will not be too thick. For those who like a thicker consistency, one glass of water will suffice.

First, prepare oranges, lemons and ginger root. We thoroughly wash and dry everything. The peel is removed from oranges with a vegetable peeler, the fastest way. It is most convenient to remove the zest from lemons with a regular grater. It is advisable not to remove the white pulp from oranges, because thanks to it, the jam turns out to be the thickest, but this pulp must be removed from lemons, as it is quite bitter and can ruin all the jam for you. Ginger is peeled and finely rubbed on the same grater.

Finely chop oranges, zest and lemons, and if you want jam instead of jam, use a blender to grind.

Pour water into an enamel pot. Layer oranges, lemons and ginger, sprinkling sugar on each layer. Cook over low heat, stirring occasionally.

Bring to a boil and simmer over low heat. Then spread the resulting thick into sterilized jars and tighten the lids.

This jam will be perfectly used to strengthen immunity in winter and seasonal seasons, as well as in the prevention and treatment of colds.

An equally effective way to improve well-being and increase immunity in winter is, which can be simply and quickly prepared at home.

Orange jam with gooseberries

There are two types of orange gooseberry jam. The first, the so-called raw jam, does not require cooking. The second is subjected to heat treatment. We suggest experimenting and making jam according to 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 pass through a meat grinder.

Transfer the crushed gruel to a deep dish, cover with sugar and mix thoroughly until the 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 sweet tooth will have to use it first.

Also, no doubt, your family and friends will like it.

Jam for long-term storage

For long-term storage, 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 with a meat grinder. Also pass gooseberries through a meat grinder. Put everything in a saucepan, cover with sugar and put on fire. It is necessary to stir periodically. As soon as the mass of jam boils, reduce the heat, cook for another 10 minutes and remove from the stove.

The jam should be infused, and then you can continue to cook a second time for only 15 minutes.

Pour hot into jars. The jam will turn out delicious and fragrant!

Orange jam with apricots

The apricot itself is a very juicy, sweet and fragrant fruit. Being a companion in jam with oranges, it acquires an even brighter aroma and indescribable taste.

To make this jam, you will 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 separate well.

Cooking process:

Rinse and dry the apricots on a towel, then divide into two parts and remove the seeds. Do not discard the bones, as they will also be used to make jam. Lay the apricots on the bottom of the pan and cover with sugar.

Wash the oranges thoroughly and cut into rings together with the peel, removing the seeds. Put the oranges on top of the apricots and sprinkle with sugar as well.

Chop all the pits from the apricots and remove the kernels. Despite the fact that the kernels are bitter when raw, 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 the pan.

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.

When the apricots give juice, put the pan on moderate heat and stir occasionally, not forgetting to remove the foam. 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, put the pan on the stove. Cook on low heat for exactly an hour, remove from the stove.

Pour the jam into jars, cork 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, you can also use it 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 for convenience into several parts. Remove all bones from the slices. Fold the sliced ​​\u200b\u200bwedges 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 a 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 circles. If desired, carrots can be chopped by passing it 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 pan along with the lemon zest.

Pour lemon and orange juice on top. Place the bag of bones in a saucepan. Put everything on moderate heat and do not forget to stir constantly so that nothing burns. Cook until the lemon peel softens. Then take out the bag with the bones, and pour sugar.

Continue to cook for about an hour, stirring, not forgetting to remove the foam.

As a result, the resulting delicious hot delicacy is poured into jars. Seal with lids and place upside down in a dark place to cool completely.

In terms of costs, such jam turns out to be less budgetary, but at the same time, other types of jam are not inferior in taste to other types of jam.

We will be happy to answer any of your questions in the comments.