Orange jam. Peeled Orange Jam: Recipe, Cooking Tips

Foreword

Orange jam is not only a tasty and fragrant delicacy, but also a preparation with unique cooking possibilities. You can make it all year round, and there are so many recipes for cooking that no other jam can be compared in terms of the number of options. Orange delicacy can be cooked only from the oranges themselves, with peel and zest, or even from these parts of the fruit with the addition of other citrus fruits, almost all berries, some vegetables (zucchini, pumpkin, carrots) and nuts, as well as cinnamon. Each recipe has its own zest, which allows you to always get an excellent, but different in piquancy taste.

To prepare this delicacy, purchase only high-quality fruits, preferably sweeter. You should not take crumpled fruits, especially when preparing a dessert for the winter. Of these, most likely, you will get a tasteless jam with a nondescript color, which, moreover, will probably not be stored for long. It is better to check the quality and taste of oranges at the outlet immediately. Do not rely only on the appearance of the fruit. Gotta try them. At a minimum, oranges should not be bitter inside. And by the taste of oranges it will be possible to judge how much sugar is needed for jam.

Oranges for making jam

Before use, be sure to wash all citrus fruits thoroughly, preferably with soap. Otherwise, it is unlikely that it will be possible to completely remove the fat-like preservative from their peel. Then dry the oranges with a towel. If it is decided to cook jam without peel, then we clean it. But you should not throw away the peels. Then it will be possible to remove the zest from them, which you suddenly want to add during the next cooking of orange jam for the winter. It will give the dessert an extraordinary aroma and piquant astringency. Or from the most dried peel, when a lot of it is collected, you can also cook quite tasty and appetizing jam (before cooking the peel, you need to soak for 30 minutes in water, and then cut into thin slices).

Then we cut the orange in an arbitrary way. The smaller, the more homogeneous the jam will turn out, and it will cook less in time. If the orange is peeled, then it is enough to divide it into slices. But often it is then cut even smaller, as in the photo. All bones must be removed. With them, an orange delicacy will be bitter. If according to the recipe, in addition to oranges, other fruits are used, then they also need to be prepared - washed and peeled. But it will already be seasonal harvesting for the winter. After all, fruits, berries and vegetables are most available in summer and autumn. You can add spices such as cloves, cinnamon, cardamom to the jam.

The jam cooked from oranges, like any other, is poured into thoroughly washed and then sterilized jars, which we cork with lids that have undergone the same preliminary preparation. If orange jam is prepared in a slow cooker, then it is advisable (and when the “five-minute” is mandatory) to package it while still hot. Especially if it is supposed to be stored for a long time when it is harvested for the winter. In all other cases, the dessert can first be allowed to cool, and then poured.

These recipes use only oranges, sugar and water as ingredients. Moreover, the fruits must be cleaned, and not only from the peel, but also from the white skin and veins under it. From oranges prepared in this way according to classic recipes, jam is obtained that is very similar to honey - an almost homogeneous tender mass that has the same viscous consistency and amber color. The differences between different classic recipes are only in a small difference in the ratios of the ingredients used and the method of obtaining syrup before cooking jam.

Traditional orange jam

Or we cook it from water and sugar, and then fill it with oranges. Or we fill the fruits with sugar and fill them with water, and then leave them to stand so that they secrete juice. It mixes with water and sugar to form a syrup. And if you use high-quality ingredients and do not deviate much from the basic rules for their preparation and cooking, then according to any classic recipe, you can only make good orange jam with an excellent taste and wonderful aroma of this citrus. Just depending on the specific recipe and possible improvisations during cooking, the dessert will turn out to be thicker or thinner, sweeter or sourer.

The easiest classic recipe. You will need:

oranges - 2 kg;
sugar - 1 kg;
filtered or settled water - 0.5 l.

So, we divide the carefully peeled fruits into slices, from which we remove the seeds. Then, in a bowl for cooking jam, you need to prepare a syrup. To do this, pour water into it, pour sugar, heat this mixture to a boil and cook for 2 minutes, stirring. Then we throw slices into the resulting syrup (whole or cut in half or smaller). Immediately after that, reduce the fire to a small one.

We heat the resulting mixture to a boil, after which we cook it for 2-3 minutes. All the time the jam is on the stove, it must be stirred, and after boiling almost continuously. Then remove the jam from the stove and leave to cool. It is better to let it cool completely, but if someone is in a hurry, then you can devote only 2 hours to this process. Then again put the jam on a small fire. In general, we repeat the same operations (heating, cooking and cooling). You need to do 2-3 more repetitions. Then we make the final cooking, during which, after boiling, boil the jam to the desired consistency (thickness).

Of course, jam only from oranges in itself is very tasty and fragrant. But you can add notes of other fruits to it. From this, it certainly will not lose anything, but someone will even like it more. Without delving into a little useful enumeration of all recipes, we can only indicate the recommended ratios in the jam of the most commonly used additional ingredients in relation to oranges (per 1 kg of this citrus). Lemons are added from 1/4 pcs. up to 0.8 kg. Accordingly, they take sugar. Tangerines are added in a ratio of 1: 1 (less or more can be) and usually a little lemon is also used with them - 1/2–1 pc. Gooseberries and other berries are usually added in a ratio of 1:1.

Orange and tangerine jam

Apricots are usually taken more than oranges - 2 kg per 0.5 kg. Apples or pears can be taken as equal in weight to oranges, or less. It is advisable to add a little lemon to them. These are generally win-win compositions - what, what are pears with this citrus. Peaches are also taken more than oranges themselves - about 2 times. Together with them, it is recommended to use a little lemon juice or this citrus itself. Zucchini take: 1 large per 1 kg of oranges. Carrots are added along with lemon. Usually they are taken at the rate of 1 kg of vegetable and 4 pcs. lemons per 1 kg of oranges.

When preparing such assorted dishes, one should not be afraid to experiment, and one's own experience and intuition will prompt the most correct proportions. The main thing is that these combinations of products have already been tested in practice and have given excellent results. It is necessary to cook assorted in the same way as jam according to the classic recipe - in several stages.

The peel of an orange also contains many different vitamins, so jam with it will be even more useful. But admirers of this citrus and desserts from it appreciate such recipes for something completely different. With the peel, orange jam turns out to be slightly tart-bitter, which gives its taste a special unique piquancy. In addition, the dessert will be much more flavorful.

Making orange jam

True, to prepare such a jam, you will have to spend much more time than to cook a dessert without a peel. After all, it will have to be cooked in several stages until the latter becomes soft. There is, however, one way to speed up the cooking process somewhat. Even before cutting into pieces, oranges are blanched whole, as shown in the photo, and some home cooks even cook until soft, and then cool. But most housewives do not favor these methods and make jam with peel in the same way as in classic recipes, while increasing the number of heating and cooling cycles for the dessert.

Blanching option. You will need:

oranges - 1 kg;
filtered or settled water - 0.7 l;
sugar - 1.5 kg.

Blanch the washed fruits whole in boiling water for 2-3 minutes. Then we take them out, let them cool down by themselves and then cut them into circles or slices, while removing the bones. Next, cook orange jam, as in the classic recipe above: in the prepared syrup and in several steps.

Even if it is decided to make jam from oranges without peel, it is still recommended to add zest to it. With it, the dessert will turn out to be as fragrant as from unpeeled fruits. And the degree of light spicy bitter astringency of the taste of jam can be adjusted by yourself by adding a little more or less zest to it. In addition, excessive bitterness can be removed by soaking whole oranges overnight in cold water or steaming only the zest for a few minutes in boiling water. At the same time, it will no longer take so long to cook an orange delicacy as from fruits in a peel.

And with the addition of zest, you can make jam according to any recipe, including when boiling oranges with other ingredients. Just do not confuse the zest with the peel. It represents only the topmost layer of the latter painted. The easiest way to prepare the zest for cooking is in the following ways. We remove it from the fruit on a coarse grater, as shown in the photo. This is the fastest way. Or cut with a regular or special knife for vegetables, and then chop with a blender (you can use a meat grinder).

The optimal amount of zest is 2-3 tablespoons per 1 kg of fruit.

You can add zest to jam at any stage of its preparation. And when they just started to boil it, and during any subsequent stage of cooking, and during the last boil. In the latter version, the jam will turn out to be much more aromatic than in the first. True, there is a small chance that when the dessert is ready, the zest is not yet fully boiled.

Ginger not only gives the dishes to which it is added a specific pleasant aftertaste and aroma, but also makes them healthier. The substances and vitamins contained in this seasoning contribute to the normalization of the work of a number of organs and many physiological processes of the body. It is most useful to use raw ginger root, and not a product of its processing in the form of a powder. If you do not attach importance to the usefulness of ginger, then the taste of jam with it, after all, is not for everybody. Therefore, you need to be careful with this seasoning. You can overdo it so much that the taste and aroma of ginger will almost completely drown out the orange.

Ginger for jam

Lovers of this seasoning and supporters of a healthy diet can add it to orange jam prepared according to any recipe, including with other ingredients. The accentuated flavor and aroma of ginger in the dessert is achieved with its amount of 200–300 g of root per 1 kg of fruits used in the recipe. If it is necessary to make jam with taste and smell, in which notes of cooked fruits will prevail, then seasonings should be added less. Before using as an ingredient, the root must be peeled, and then chopped with a meat grinder (blender) or grated on a fine grater. Add the prepared ginger to the fruits just before they start cooking. Then we cook jam, according to the chosen recipe.

Jam made in a slow cooker

Orange jam in a slow cooker according to the classic recipe, but with citric acid. You will need:

oranges - 1 kg;
citric acid - a little bit on the tip of a spoon;
sugar - 1 cup;
filtered or settled water - 250 ml.

As in the classic recipe, washed oranges are thoroughly peeled, white films and pits. Then we cut the fruits into medium cubes in a deep bowl, cover them with sugar and pour water. We leave the oranges to let the juice and soak in the syrup for at least half an hour. It's better if they stay longer. You can even leave them like this all night. In this case, the oranges are ideally soaked in syrup. Then the fruits are thoroughly, but gently mixed and loaded into a slow cooker. We turn on the "Paired" mode. We set the time of its operation to 1 hour. And at the end of the preparation of the jam (at the signal of the multicooker), add citric acid to it and mix everything properly.

"Five Minute" - a quick and healthy orange dessert

A variety of “five-minute” jams from various fruits and berries are very popular with housewives, mainly because of the speed of their preparation. But in fact, this is not the main advantage of such desserts. The main charm of the “five-minute” is that it is much healthier than jam prepared in the traditional way or in a slow cooker. After all, any heat treatment destroys vitamins, and the shorter it lasts, the more useful substances remain in the final product. Most of them are saved in the “five-minute period”.

Orange jam five minutes

Oranges are primarily rich in vitamin C, which is very important for humans. And therefore, five-minute orange jam at any time of the year will be a powerful source of nourishment for the body with this vitamin. Oranges for the "five minutes" can also be peeled or left in the peel, divided into slices or cut into pieces of any desired shape and size. Other citrus fruits (lemon or tangerine), any fruits or berries can be added to the main ingredient. The fruits will need to be cut into pieces that are close in size and shape to orange.

For a more piquant taste, you can also add cinnamon, ginger, vanilla sugar, cloves. Sugar for an orange five-minute should be taken by weight about the same as that taken for cooking fruits (including additional ingredients - fruits, berries or citrus fruits). Depending on preferences, it can be put less (for lovers of sour jam) or more. “Five-minute” can be eaten right away, having prepared the required limited amount, or rolled up for the winter.

Recipe for a classic orange "five-minute". You will need:

oranges and sugar - 1 kg each;
filtered or settled water - 1 cup.

Peeled oranges are divided into slices, which are cut in half, removing the seeds. We put the fruits crushed in this way in a bowl for making jam. We fill them with sugar, and then fill them with water. Mix everything gently and leave the oranges for 2 hours to extract juice. Then we put the cooking utensils with fruits on the stove and turn on a small fire. We heat the oranges in our own syrup to a boil, and then boil them for exactly 5 minutes, after which we remove from the stove. Everything, the jam is ready. Do not forget to gently stir the oranges all the time while the dishes with them are heated on the fire. In the process of boiling, this must be done almost without stopping.

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 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

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

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

It may seem to many that orange jam is an unjustified luxury, because these fruits can be bought at any time of the year and it is not at all necessary to cook them. But only those who have never tried this delicacy think so. It is prepared very easily, has a pleasant aroma of citrus fruits and rich taste.

It may seem to many that orange jam is an unjustified luxury.

A fragrant jam made from exotic, but beloved fruits, never stays on the shelves for a long time. Delicate slices of the unpeeled fruit have a bright taste, due to which it is impossible to tear yourself away from them until the entire jar is empty. It can be compared to pictures in a magazine. Even without cooking experience, it will be easy to make jam, and it will come out beautiful.

Required products:

0.8 kg of oranges;
0.8 kg of sugar;
25 ml lemon juice.

Cooking progress:

Oranges are washed and poured with water, boiled for 15 minutes.
Then the water is drained, the orange fruits are cut into slices.
After that, they are laid out in a saucepan and covered with sugar, they wait a little for the juice to stand out.
The mass is boiled for 1.5 hours and lemon juice is poured in.
Hot delicacy is laid out in jars and corked.

The uniqueness of orange blanks is manifested not only in their fresh citrus taste, but also in the fact that they can be closed at any time of the year. In order not to worry about the quality of the final product, you need to select juicy fruits without defects. In this case, it will be possible to put on jam not only the pulp of the fruit, but also its peel, dried crusts, fragrant zest. The process of working with oranges has its own specifics, but is not particularly difficult. You just need to learn the basic rules of approaches, choose the right recipe and you can safely cook an unusual delicacy.

It is quite difficult to spoil orange jam, especially if you follow the sequence of manipulations. But still there are a number of points, the implementation of which will allow you to get the highest quality and tasty product:

The sweet mass will become more fragrant and fragrant if you add a little citrus zest to it during the cooking process (even if this is not mentioned in the recipe).
Before you start cooking the product, you need to taste the oranges (preferably each). This will allow you to weed out illiquid goods and give you an idea of in which direction to adjust the amount of sugar.
We carefully check the pulp of the fruit for the presence of seeds. Even the smallest elements can give the composition unnecessary bitterness.

Depending on the type of approach, the main ingredient should be subjected to one of the following types of processing:

When using oranges along with the skin, we must pre-blanch the fruits to remove bitterness. Only after that we cut the fruit into very thin slices, removing the seeds. This must be done over a deep container so as not to lose the precious juice.
To obtain pulp for jam, we clean the fruits, divide them into slices, remove all films, and tear the final product into pieces of the desired size with our hands.
To cook the product on dry crusts, they need to be poured with warm boiled water for at least half an hour, and then cut into thin slices.
The zest from an orange can be removed with a special tool, but in extreme cases, an ordinary coarse grater will do. No need to be afraid to cut off the white parts, they also have a lot of necessary components.

After preparation, you can begin to create blanks from oranges. In addition to the classic recipes for such desserts, you should try interesting mixes, including those with vegetables.

Classic Orange Jam

If you don’t want to improve what is already so good, you can adopt a couple of recipes that have been used to cook a traditional one-component product for many years:

Fresh citrus preparation. For 1 kg of oranges we take 1.5 kg of sugar (if the fruits are sweet, then a little less) and 2 glasses of water. Wash the fruits, dry, cut into thin slices, clean from seeds. We make syrup from sugar and water. We spread the fruit in it, mix the mass and bring to a boil. We cook the jam on low heat for 2 hours, stirring the composition regularly and removing the foam from it.

Tip: Lovers of fragrant fruits should not throw away orange peels. They can be harvested for several months and stored in the freezer. When you want jam, the elements will only need to be thawed and used in one of the recipes.

Variant with orange peels. For a kilogram of crusts or zest, we take two glasses of water, 1.5 kg of granulated sugar, a lemon for sourness. Pour the crusts (soaked, fresh or thawed) with water, put on fire, cook them for at least half an hour after boiling. Add sugar, mix and cook for another 1.5 hours. We introduce the juice of one lemon into the finished product, bring the mass to a boil again and pour it into jars.

If desired, aromatic spices can be added to these products, but these are options for an amateur. The taste and aroma of the products are already rich and spicy.

How to cook orange jam with other fruits?

Oranges can be combined with a variety of fruits, you just need to maintain the proportions of the components. For this, it is not always necessary to follow the rules of the recipe, sometimes it is better to be based on your own preferences. The most popular recipes for orange jam among housewives are the following:

Jam with oranges and lemons. We take oranges and lemons in equal quantities, in addition, only sugar and water are needed. My citruses (set four lemons aside), dry, cut into thin slices, clean from stones. Pour the fruits with water, which we take three times more than the dense mass, and insist for about 12 hours. We put the container on the fire, bring to a boil and leave to cook for 20 minutes. We insist the workpiece for a day, after which we add the juice of four lemons and sugar, taken in the same amount as the juice. We cook the product for another half hour and lay it out in containers.

Orange jam with ginger and lemon. For 3 oranges we take a couple of lemons, two glasses of sugar, a glass of water and two-thirds of a glass of grated ginger. Wash oranges and lemons, cut into slices, peel and grind in a blender. Pour the resulting mass with water and put on fire. A couple of minutes after boiling, add sugar, stir and keep the jam for another 15 minutes. We introduce the grated ginger, carefully knead the composition and remove from the stove.

We take half a kilogram of oranges and tangerines, 1.5 kg of granulated sugar, a quarter of a juicy lemon and two glasses of water. We get orange and tangerine pulp. We cook syrup from sugar and water, with which we pour fruit blanks. Pour lemon juice there, mix and insist for two hours. We put the resulting mass on fire, it should be cooked no more than 10 minutes after boiling. Cool and boil for another 15 minutes. We do two more of the same approaches, after which the jam can be poured into jars.

If you are not sure about the proportions used, it is not worth the risk. It is better to spend a little time preparing just one jar of the product and making sure that everything is matched correctly.

Is it possible to cook orange jam with vegetables?

Orange preparations combined with vegetables are becoming more and more popular. They have a sweet, but not cloying taste, which is appropriate not only on cold winter evenings, but also on sunny summer mornings. Experiments should start with the following recipes:

Orange and carrot jam. We take 0.5 kg of oranges and young carrots, 3 cups of sugar and a couple of lemons. My lemons, remove the zest, squeeze the juice and collect the seeds, which we put in a gauze bag. We also squeeze juice from oranges, and add the seeds to the lemon seeds. Carrot cut into thin circles. Put lemon zest, carrots into a cooking container, add citrus juices, put a bag with seeds. We cook all this over low heat, stirring regularly, until the zest softens. Then we remove the bag, add sugar and boil over low heat for an hour.

For three large oranges, we take a medium-sized zucchini, 1 kg of sugar and a few crystals of citric acid. Peel the zucchini, cut out the central part with seeds, and rub the flesh on a coarse grater. Add sugar and infuse the mass for 4-5 hours. The resulting composition is brought to a boil over medium heat, immediately turned off and insisted for another 4 hours. During this time, we cut the oranges, remove the seeds and pass through a meat grinder along with the peel. Add fruit puree to zucchini, bring the mixture to a boil and remove again for 4 hours. Next, we carry out the last boil, adding a little citric acid at the very end.

Orange jam can be prepared without heat treatment. A very popular harvesting option, in which the pulp of an orange is mixed with ground gooseberries and all this is ground with sugar. The mass is placed in glass jars with plastic lids and stored in the refrigerator.

A cozy evening over a cup of tea is hard to imagine without a bowl of fragrant jam. Especially if this tea party takes place on a rainy day or winter. A jar of such a delicacy is not just a tempting dessert, but also a source of many vitamins and minerals.

Usually jam is made from commonly available fruits and berries like apples, pears, raspberries, blueberries or gooseberries. Recently, recipes for exotic jams made from imported fruits - lemons, kiwi, oranges, tangerines, grapes - have become popular. A product made from citrus fruits, especially from oranges, is very attractive in appearance and has an unusually attractive aroma.

Natural orange jam is similar to light buckwheat honey - the same deep amber shades of color and viscous texture. As additional ingredients, any seasonal berries, fruits, and nuts can be added to homemade canned food. For example, many people know the recipe for orange jam with walnuts.

It is not at all necessary to use only fresh oranges for making jam. You can gradually collect and dry the crusts in the oven and make an incredibly fragrant roll based on them. In any case, you get a bright and very tasty, no doubt healthy dish that is sure to captivate the whole family.

Classic fresh orange jam

Everything as mentioned above is an incredibly attractive amber-colored dish that drives you crazy with its thick aroma. The number of products indicated is approximately 4 half-liter jars.

List of ingredients:

Fresh oranges - 1.5 kg.
Sugar - 1 kg per 1 kg. pure product.
Water - 400 ml. per 1 kg. pure product.

Cooking method:

Be sure to wash the oranges with soap and wipe dry to remove the fat-like preservative from the skin.
Cut off the top (orange) layer of the peel from the fruit, leaving the bitter white base intact. It just needs to be thrown away, like the seeds.
Break the orange into slices. If the skin on them is hard, then remove it. Cut the pulp into pieces of arbitrary size.
Chop the orange skin into thin strips.
Put the peel in an enamel bowl, add water and bring to a boil over medium heat. Boil for about 5-10 minutes. This water must be drained, so essential oils are removed, which also begin to taste bitter over time and reduce the shelf life of the jam.
Combine boiled skin with juicy pulp. Pour everything with water and add sugar.
Bring to a boil quickly, then lower heat intensity.
Boil for about an hour, removing the foam and stirring regularly, avoiding burning.
When the jam thickens and changes color to amber, it can be poured.
Sterilize jars in the oven or microwave. Boil the lids in water for a minute.
Pour the jam into jars, cork, turn over and wrap until cool.
The same recipe can be made more “adult” if, after removing from the heat, add any dessert alcohol or rum to the jam at the rate of 80-100 ml. per 1 kg. jam. Such jam is not rolled up, but stored under a lid in the refrigerator.
The shelf life of orange jam is about 2 years, with alcohol and stored under the lid - 1 year.

Orange jam based on dried peels

Budget option for citrus jam. For it, crusts are collected, cut into thin strips, soaked in boiling water for 5 minutes and then dried in an oven at a temperature of about 150 degrees and with a slightly ajar door. Moreover, they need to be harvested as described in the first recipe - without the white part and with the obligatory preliminary washing of the fruit with soap.

The number of products indicated is approximately 3 half-liter jars.

List of ingredients:

Orange peels - 500 g.
Lemon - 1 pc. or
Lemon peels - 300 g.
Water - 500 ml.
Sugar - 1 kg.

Cooking method:

Pour dried peels with water, cover with sugar and quickly bring to a boil.
Remove the zest from the lemon, squeeze out the juice.
Remove the foam, reduce the heat, add the lemon juice and zest and cook until the crusts are completely softened and the liquid thickens.
Pour into sterilized half-liter jars, cork, turn over, wrap until completely cool.

Orange jam with walnuts

An old "aristocratic" jam recipe. Walnut and orange complement each other very organically in this dish. Orange is a source of vitamin C, and a nut is a storehouse of iodine and unsaturated fatty acids. All together - a striking force that will defeat any cold.

The number of products is indicated approximately for 4 half-liter jars.

List of ingredients:

The pulp of two oranges.
Dried orange peels - 300 g.
Dried lemon peels - 100 g.
Fresh zest and juice from 1 lemon.
Walnuts - 200 g.
Sugar - 700 g.
Water - 600 ml.

Cooking method:

Pour boiling water over the walnuts, rinse to remove all the husks.
Dry the nuts in a dry frying pan, then coarsely chop with a knife.
Prepare lemon and orange peels without a white bottom skin, immediately chop into beautiful straws and dry in a hot way. Simply drying on paper is useless, in most cases everything is affected by mold.
Slices of oranges to clear from films and randomly cut.
Dried crusts pour water, quickly bring to a boil and drain all the liquid.
Pour again, add orange pulp and lemon juice, cover with sugar.
Bring to a boil again quickly, then reduce the heat intensity and cook until the jam acquires a thick consistency and a rich amber color.
5 minutes before the end, add crushed walnuts to the mass.
At the end, decompose into sterilized half-liter jars. Cork also with a sterile lid, turn over and wrap until completely cool.
The shelf life of jam with nuts is 1 year.

Orange jam with zucchini

Neutral-tasting zucchini is good with both salt and sugar, so it is often added to various types of jam. For example, in jam from pumpkin, gooseberries or, as in this case, from oranges.

Zucchini gives the workpiece a denser, rougher texture. If it is overexposed on fire, then the dish can become almost “candied”. Vegetables for the recipe are taken as young as possible, that is, those in which seeds have not yet set. Ripe fruits have well-tangible fibers, which can be seen in jam.

The number of products is indicated approximately for 6-8 half-liter jars.

List of ingredients:

Young zucchini - 4 pcs.
Oranges - 1 kg.
Sugar - 1 kg.
Citric acid - 0.25 tsp.
Water - 1 l.

Cooking method:

Peel the zucchini and puree with a blender or finely grate.
Sprinkle with sugar and let it brew.
When the juice appears and the sugar gets wet, put on fire and bring to a boil. If little juice stands out, then add water.
Again, leave for half a day to insist.
Cut oranges. Twist the zest and pulp without a loose white layer in a meat grinder, season with citric acid and transfer to zucchini.
On medium heat, bring to a boil again, hold for about 5-8 minutes with constant stirring and remove from the stove.
Pour into half-liter sterilized jars and cork with a boiled lid. Wrap and turn over to cool the jam.
The shelf life of this jam is about 2 years.

Orange and cranberry jam

An unusual combination of southern fruit and northern berry. The result is a bright red-orange jam with a jelly-like consistency.

The number of products is given approximately for 4-5 half-liter jars of jam.

List of ingredients:

Oranges - 600 g.
Fresh cranberries - 600 g.
Water - 800 ml.
Sugar - 1.3 kg.
Citric acid - 0.2 tsp.

Cooking method:

Cut the oranges as in previous recipes, that is, discard the white bitter layer, peel the slices from the films and chop, chop the top orange layer of the skin into strips.
Rub cranberries through a sieve.
Make sugar syrup from sugar and water. Add cranberry puree to it. Boil for 10 minutes over medium heat, then add the orange pulp.
Boil the whole mixture over medium heat in 2 sets for 10 minutes.
At the last stage of cooking, pour citric acid into the workpiece.
Sterilize jars and lids in any way. Pour jam over them, roll up, wrap and turn over until completely cool.
The shelf life of this jam is about 2 years.