Orange zest jam. Orange “Six” with coffee aroma

Many are sure that jam can only be made in the summer, when your favorite berries are ripening in the garden beds and the trees provide a lot of fruit. However, even in winter it will not be difficult to prepare several servings of aromatic, healthy and unusually delicious food. delicious jam. From what? Of course, from oranges!

There are several secrets to making orange jam:

While cooking the delicacy of peeled oranges, add a little minced orange to it. orange zest, so the jam will be much more fragrant;
Be sure to taste the fruits prepared for dessert, so you can determine how much sugar you need to put in the jam;
Be sure to remove seeds from citrus fruits, otherwise the delicacy will taste bitter;
The jam should be cooked in an enamel pan, and the finished delicacy should be rolled into sterilized jars.

After you have learned the main secrets of making orange jam, it is time to bring to your attention some interesting recipes.

Orange jam. Classic recipe

You will need:

oranges – 1 kg,
sugar – 1.5 kg,
water – 500 ml.

Cooking method

Wash the oranges thoroughly. Let's dry it. Cut into thin circles. We remove the seeds.
IN enamel pan add sugar and add water. Cook the syrup.
Place orange slices into the syrup. Bring to a boil. We remove the foam.
Cook the jam over low heat (no need to cover with a lid) for 2 hours, stirring occasionally.
Pour the finished jam into jars. We cork it. Store in a cool place.

Orange and lemon jam

You will need:

oranges – 2 kg,
lemons – 1.5 kg + 4 pieces,
sugar.

Cooking method

Wash citrus fruits. Dry it. Without removing the zest, cut into small pieces. Remove the bones.
Fill oranges and lemons with water in a ratio of 1:3. Leave for 12 hours.
After the specified time has passed, put the jam on the fire and cook for 20 minutes. Afterwards we put it away for a day in a cool place.
The next day, add freshly squeezed juice from 4 lemons and the same amount of sugar to the jam. Mix.
Cook the orange-lemon jam over moderate heat for 30 minutes after boiling.
Pour the jam into jars. Seal with metal lids. Delicious preparation ready for winter!

Orange and gooseberry jam without cooking

You will need:

orange - 1 piece,
gooseberries – 1 kg,
sugar – 1 kg.

Cooking method

Wash the orange. Let's dry it. Remove the seeds.
Wash the gooseberries.
We pass the orange and gooseberries through a meat grinder or grind them in a blender.
Mix with sugar. Mix thoroughly.
Pour the jam into sterilized jars. We cork plastic lids. Store in the refrigerator.

Orange jam with lemons and ginger

You will need:

oranges - 3 pieces,
lemons – 2 pieces,
sugar – 500 g,
ginger – 150 g,
water – 1 tbsp.

Cooking method

Wash oranges and lemons thoroughly. Let's dry it. Cut lengthwise into 4 parts. Remove the seeds.
Grind citrus fruits in a blender or pass through a meat grinder.
Pour water into the orange-lemon mixture. We put it on fire.
2 minutes after the jam boils, add sugar. Mix.
Simmer the jam for another quarter of an hour over moderate heat, remembering to stir.
We clean the ginger. Finely chop or grind in a blender. We put it in jam. Mix well. Remove the treat from the stove.
Place the slightly cooled jam into sterilized jars. We put it in a cool place.

Orange jam with apricots

You will need:

apricots – 2 kg,
oranges – 0.5 kg,
sugar – 1 kg.

Cooking method

Wash the apricots. Let's dry it. We divide it into two parts. Remove the seeds.
Sprinkle the apricot with sugar.
Wash the oranges thoroughly. Cut into rings. Remove the seeds.
Combine apricots and oranges. Place on moderate heat, skim off foam periodically.
After the jam begins to bubble and there is no more foam, remove it from the heat and pour it into jars. The treat is ready!

Orange and baby carrot jam

You will need:

granulated sugar – 750 g,
oranges – 500 g,
young carrots – 500 g,
lemons – 2 pieces.

Cooking method

Wash the lemons thoroughly. Let's dry it. Cut off the zest. Divide it in half lengthwise. Remove the seeds and place them in a gauze bag. Squeeze out the juice.
Wash the oranges thoroughly. Squeeze out the juice. Place the seeds in a bag with the lemon seeds.
We clean the carrots. Cut into circles.
Place carrots and lemon zest in an enamel pan.
Pour in lemon and orange juices.
Place a bag of seeds.
Cook over low heat, remember to stir occasionally, until the lemon zest softens.
Take out the bag with the seeds. Add sugar. Mix. Cook over moderate heat for an hour.
Pour the tasty and aromatic jam into sterilized jars. We cork it. Now cold winter evenings you can enjoy a treat that reminds you of summer.

Orange and tangerine jam

You will need:

sugar – 1.5 kg,
oranges – 0.5 kg,
tangerines – 0.5 kg,
lemon – 1/4 piece,
water – 500 ml.

Cooking method

Wash oranges and tangerines thoroughly. Cleaning. Let's dry it.
Blanch citrus fruits in hot water within 7 minutes. Cool.
Divide oranges and tangerines into slices. Remove the seeds.
Add sugar to water. Cook the syrup.
Pour hot syrup over oranges and tangerines.
Pour in freshly squeezed lemon juice. Mix. Leave for a couple of hours.
We put the present jam on the fire. Bring to a boil. Cook for 10 minutes. Cool. Boil again for a quarter of an hour. In total, cook the jam in 4 batches.
Pour the delicacy of oranges and tangerines into sterilized jars. After it has cooled, seal with lids. Bon appetit!

Preface

Orange jam is not only tasty and aromatic delicacy, but also a workpiece with unique opportunities preparations. You can do it all year round, and there are such a great variety of cooking recipes that no other jam can be compared with the number of options. An orange delicacy can be brewed 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 twist, allowing you to always get an excellent, but different in piquant taste.

To prepare this delicacy, purchase only quality fruits, preferably sweeter. You should not take crushed fruits, especially when preparing dessert for the winter. They will most likely make a tasteless jam with a dull color, which, moreover, will probably not be stored for long. It is better to check the quality and taste of oranges immediately point of sale. You should not rely only on the appearance of the fruit. We need to try them. At a minimum, oranges should not be bitter inside. And by the taste of the oranges you can judge how much sugar you need to use for jam.

Oranges for making jam

Before using, 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 wipe the oranges dry with a towel. If you decide to make jam without the peel, then peel it. But you shouldn't throw away the crusts. You can then remove the zest from them, which you suddenly want to add when you next make orange jam for the winter. It will give the dessert an extraordinary aroma and piquant tartness. Or from the dried peel itself, when a lot of it is collected, you can also cook quite tasty and delicious jam(Before cooking, the crust should be soaked for 30 minutes in water and then cut into thin slices).

Then cut the orange as desired. The finer it is, the more homogeneous the jam will be, and it will take less time to cook. 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. Be sure to remove all the bones. With them, the orange delicacy will taste bitter. If the recipe uses other fruits in addition to oranges, 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 made from oranges, like any other, is poured into thoroughly washed and then sterilized jars, which we seal with lids that have undergone the same process. preliminary preparation. If orange jam is prepared in a slow cooker, then it is advisable (and when it’s “five minutes” - mandatory) to package it while still hot. Especially if it is supposed to be stored for a long time when it is stored for the winter. In all other cases, the dessert can first be allowed to cool and then poured.

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

Traditional orange jam

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

The simplest classic recipe. You will need:

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

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

Heat the resulting mixture to a boil, after which we cook it for 2-3 minutes. The entire time the jam is on the stove, it must be stirred, and almost continuously after boiling. 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 put the jam on low heat again. In general, we repeat the same operations (heating, cooking and cooling). You need to do 2-3 more repetitions. Then we do the final cooking, during which, after boiling, we boil the jam to the desired consistency (thickness).

Of course, jam made only from oranges is very tasty and aromatic in itself. But you can add notes of other fruits to it. It certainly won’t lose anything from this, and some will even like it more. Without delving into the unhelpful listing of all recipes, we can only indicate the recommended ratios in 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. Sugar is taken accordingly. Tangerines are added in a 1:1 ratio (less or more is possible) and usually a little lemon is also used with them - 1/2–1 pc. Gooseberries and other berries are usually added in a 1:1 ratio.

Orange and tangerine jam

Apricots are usually taken more than oranges - 2 kg per 0.5 kg. You can take the same amount of apples or pears as the oranges, or less. It is advisable to add a little lemon to them. These are generally win-win compositions - like pears with this citrus. They also take more peaches 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, you should not be afraid to experiment, and your own experience and intuition will tell you the most correct proportions. The main thing is that these product combinations have already been tested in practice and have given excellent results. The assortment should be cooked in the same way as jam according to the classic recipe - in several stages.

Orange peel also contains many different vitamins, so jam with it will be even healthier. But admirers of this citrus and desserts made from it appreciate such recipes for something completely different. With the peel, orange jam turns out to be slightly tart and 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 jam, you will have to spend much more time than to cook a dessert without peel. After all, it will need to be cooked in several stages until the latter becomes soft. There is, however, one way to somewhat speed up the cooking process. Even before cutting into pieces, oranges are completely blanched, as shown in the photo, and some home cooks even boil until soft and then cool. But most housewives do not favor these methods and make jam with peel according to the same scheme 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 entirely in boiling water for 2–3 minutes. Then we take them out, let them cool on their own and then cut them into circles or slices, removing the seeds. Next, cook the orange jam, as in the above classic recipe: in prepared syrup and in several doses.

Even if you decide to make orange jam without peel, it is still recommended to add zest to it. With it, the dessert will be as aromatic as that made from unpeeled fruits. And the degree of light piquant bitterish astringency of the taste of the jam can be adjusted by yourself by adding a little more or less zest. In addition, excess bitterness can be removed by soaking whole oranges overnight in cold water or by steaming only the zest for a few minutes in boiling water. At the same time, you won’t have to cook the orange delicacy for as long as you would from the peeled fruit.

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

The optimal amount of zest is considered to be 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 cooking it, and during any subsequent stage of cooking, and during the last boiling. In the latter version, the jam will turn out much more flavorful than in the first. True, there is a small chance that when the dessert is ready, the zest will not yet be completely cooked.

Ginger not only gives the dishes to which it is added a specific pleasant taste and aroma, but also makes them healthier. The substances and vitamins contained in this seasoning help normalize the functioning of a number of organs and many physiological processes of the body. It is most beneficial to use raw ginger root, rather than a processed product in powder form. If you do not attach importance to the usefulness of ginger, then the taste of jam with it, after all, is not for everyone. Therefore, you need to be careful with this seasoning. You can overdo it so much that the taste and aroma of ginger almost completely drowns out the orange.

Ginger for making jam

Fans of this seasoning and supporters healthy eating can add it to orange jam prepared according to any recipe, including with other ingredients. The accentuated taste and aroma of ginger in dessert is achieved with an amount of 200–300 g of root per 1 kg of fruit used in the recipe. If you need to make jam with a taste and smell in which the notes of cooked fruits will predominate, then you need to add less seasoning. 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 cook the 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 on the tip of a spoon;
sugar – 1 glass;
filtered or settled water – 250 ml.

As in the classic recipe, carefully clean the washed oranges from peels, white films and seeds. Then cut the fruits into medium cubes into a deep bowl, cover them with sugar and fill them with water. Let the oranges release their 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 overnight. In this case, the oranges will be perfectly saturated with syrup. Then mix the fruits thoroughly but gently and load them into the slow cooker. Turn on the “Steam” mode. We set its operating time to 1 hour. And upon completion of preparing the jam (at the signal from the multicooker), add it to it citric acid and mix everything properly.

“Five Minute” - a quick and healthy orange dessert

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

Five-minute orange jam

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

For a more piquant taste, you can also add cinnamon, ginger, vanilla sugar, cloves. Sugar for five-minute orange you need to take approximately the same weight as taken for cooking fruits (including additional ingredients– fruits, berries or citrus fruits). Depending on your preferences, you can put less (for those who like sour jam) or more. “Five Minute” can be eaten immediately, having prepared the required limited amount, or rolled up for the winter.

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

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

We divide the peeled oranges into slices, which we cut in half, removing the seeds. Place the fruits crushed in this way into a bowl for making jam. Cover them with sugar and then fill them with water. Mix everything carefully and leave the oranges to release their juice for 2 hours. Then we put the cooking vessel with the fruits on the stove and turn on low heat. Reheat the oranges in own syrup to a boil, and then boil them for exactly 5 minutes, after which we remove them from the stove. That's it, 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. During the boiling process, this must be done almost without stopping.

Who among us doesn't like jam? It varies. Here we will focus on the types of jam made from bright, juicy and fragrant oranges. In addition, we will tell you all the main secrets for cooking the best jam, in order to surprise your family and friends every time.

Natural orange jam is very similar in quality to tasty and light buckwheat honey. In addition, it is no less useful than this honey.

By the way, jam with oranges and nuts goes perfectly with various cheeses. In order to get fresh fragrant jam, you don’t need to take exclusively fresh fruit, dried ones will also work.

Of course, you can’t help but learn how to prepare this sweetness, which will appeal to both adults and children. Therefore, let's begin!

Classic jam from oranges

We wash the oranges well and wipe them, removing the peel along with the white base. Peel the oranges from all seeds. We divide them into neat slices. You can leave the skin on if it is not too hard.

Next, cut the slices into smaller pieces. Rub the skin without white bitterness, cut it or mix it in a blender. Pour water with zest into a saucepan and bring it to a boil. Drain the water, leaving the zest, and add water again (five hundred milliliters).

We drained the water because there was bitterness in the zest that needed to be removed. Add sugar and other products to the water. Bring the mixture to a boil, stirring constantly. Cook it for about an hour, do not allow it to burn.

When the water gets the desired golden color and the thickness usual for jam, you can turn off the oven and pour the sweetness into jars. After preparing the jam, you can add alcohol, namely rum (about 50 ml). Then you will get a fragrant and “adult” dessert.

Orange jam with peel

This recipe is very good, since the jam here consists only of natural ingredients. Unlike the factory version, it does not contain preservatives or various emulsifiers. Moreover, by doing orange dessert with the peel, you can get an additional supply of vitamins. The result is a fragrant, slightly tart and tasty delicacy.

Ready-made jam from such fruits for a long time winter period it comes out thick, has an unusual orange amber color and a slightly bitter, spicy aftertaste.

Of course, every housewife should learn how to prepare this delicacy, which will surprise all guests and family.

Main ingredients for cooking:

1 kg of oranges;
2 lemons;
0.5 tbsp. granulated sugar;
3 liters of water.

Cooking time: about 3 hours.

Calorie content: 253 kcal.

First, let's collect everything on the table necessary products. Since you need to cook jam with zest, before you start cutting the fruit, you need to rinse it thoroughly. You can even use soap for these purposes, the main thing is that the oranges are not sticky.

We cut the fruit in half, make juice from it, and carefully cut the pulp into small pieces. We do the same with the rest of the fruit.

Place the entire mixture in a small saucepan, add freshly squeezed juice and water.

Place the pan on medium heat, cook the jam until it boils, and then continue cooking it for about an hour and a half, until the fruit peel is soft.

Add granulated sugar to the mixture and cook it over low heat, constantly stirring the jam until the granulated sugar completely disappears.

As soon as this happens, bring it to a boil again and turn off the heat.

The end result is a thick golden sweet mixture that needs to be rolled into jars.

Remove the saucepan from the heat, cool the finished dessert slightly for fifteen minutes, and then pour it into clean jars and screw them on with a lid. Of course, do not forget to sterilize all jars and lids under boiling water so that the jam does not spoil.

Recipe for orange and peach jam

Such fruits together make a pleasant and sweet mixture in jam. In addition, the dessert they make is very nutritious and healthy. Let's consider a recipe from them below.

For cooking let's take some jam a set of products in the form:

9 juicy peaches;
4 oranges;
2 tbsp. spoons with lemon juice;
1/2 cup granulated sugar.

Cooking time: 7 hours.

Calorie content: 245 kcal.

Peaches are peeled; to do this, they are kept in boiling water for about a minute and placed in a container with cold. The fruits are cut into small particles and all excess is removed. Add 2 tbsp to the resulting peach mixture. with lemon juice.

The oranges are peeled and the white part is removed using a peeler. Orange slices with orange peel mix in a blender for one minute.

Mix the fruits, add granulated sugar and one glass of water, bring to a boil, stirring constantly. Cook for five minutes, skimming off the foam. Remove the jam for six hours and then bring it to a boil again and cook for five minutes.

The finished jam is poured into sterilized molds and stored for the winter.

Zucchini jam with oranges

Zucchini jam with orange juice is a preparation for connoisseurs of different taste sensations, but the number of lovers of this kind of treat increases every year, so most housewives close them for the winter.

If you are one of them, then you should stock up on a pair wonderful recipes to increase the overall tone of the body during vitamin deficiencies.

Making this kind of sweet is not difficult. It is no more difficult to prepare than cherry, gooseberry and others. Therefore, for those who have been making jam for several years, it will not be difficult to prepare this too.

To prepare, you will need to take the following products:

2 kg of zucchini;
5 tbsp. granulated sugar;
4 oranges.

Cooking time: 17 hours.

Calorie content: 245 kcal.

How to cook? Wash and peel the vegetables from seeds and peels, cut into one-centimeter cubes. Wash the ingredients and cut the fruit into circles, remove the excess. Place the prepared products in jars for cooking dessert, sprinkle granulated sugar, leave for five hours until liquid appears.

Then remove to the stove and bring to a boil. Cook for about twenty minutes over low heat, stirring, remove from the stove, leave for five hours, then boil again, simmer for fifteen minutes, leave again for five hours.

If you want, you can add lemon juice to the jam while cooking.

Lemon and orange jam

Jam is prized in Italy. There, this recipe has been passed down from generation to generation for thousands of years. This treat is customary in the Italian provinces, eaten with durum varieties cheeses The food comes out simply beautiful and delicious. The dessert especially goes well with white or red wine.

To prepare aromatic jam, take the following set of products:

6 lemons;
6 oranges;
1 kg granulated sugar;
1 liter of water.

Cooking time will be about 2 hours.

Calorie content: 253 kcal.

Fruits should be washed well, then peeled off the top layer, but not thrown away. The peel must be grated on a coarse grater (one fruit is enough). Next, you need to remove all the seeds from the ingredients and cut them into medium, appetizing slices.

Constantly needs to stir. As soon as it comes to a boil, reduce the heat and make it even smaller and continue cooking. You should not go anywhere while cooking; you should constantly monitor the jam and never stop stirring it with a wooden spatula.

When the time comes, turn off the heat, transfer the sweetness from the pan into jars and screw on the lids.

Orange and carrot jam: step-by-step recipe

Carrots and oranges are a stormy mixture, a storehouse of vitamins. That is why it is worth making delicious jam from them.

To prepare, you need to take a set of products in the form of:

Carrots - 2 kg;
Granulated sugar - 2 kg;
Honey - 4 tbsp. l.;
Oranges (freshly squeezed) - 2 pcs.;
Water - 2 l;
Almonds - 150 g.

Cooking time: 2 hours.

Calorie content: 255 kcal.

How to cook?

Peel the carrots and grate them on a medium grater;
Boil water in a saucepan, lower the carrots into the water and boil for ten to twelve minutes (pour about two liters of water);
Place the cooked carrots through a colander and leave for a couple of minutes to allow all the liquid to drain;
Rinse the pan and put in it the remaining ingredients for the syrup in the form of sugar, honey, orange juice, water;
Boil the syrup for about six to seven minutes;
Then add carrots and cook until tender;
Meanwhile, pour boiling water over the almonds and leave it for about ten minutes;
Place the almonds in a colander and peel it;
Next, depending on the consistency, continue cooking the almonds or stop;
Cook the sweetness until full readiness, turn off the heat and put the jam into jars.

This jam can be served with either cheese or low-fat yogurt with tea. You can add jam and a slice of fresh lemon to your tea. The result is a very good combination and a delicious drink.

If you are going to make orange jam without peel, then it is better not to throw away the peel, but to make zest from it. For five jars, it is enough to take the peel of one fruit and grate it on a medium grater. So, the jam will turn out fragrant and very alluring;
Use only high-quality and sweet fruits to prepare sweets. When choosing from the market, be sure to try them. Don't rely on appearance alone. Oranges should not be bitter inside. Besides, you can't take crushed oranges, because the jam will lose its orange color and will be tasteless;
It is always a good idea to remove seeds from fruits as they contain large number bitterness. When cooking this bitterness will appear;
Don't worry about cutting the zest with a knife. It is preferable to simply grate it or grind it in a blender.

So, we looked at the basic recipes delicious sweets. It’s worth cooking it because it’s not only appetizing, but also healthy. During periods of vitamin deficiency and the appearance of frequent colds, jam will serve as a real salvation, since it contains a large amount needed by the body substances.

Bon appetit!

Many may think that orange jam is an unjustified luxury, because these fruits can be bought at any time of the year and there is no need to boil them. But only those who have never tried this delicacy think so. It is very easy to prepare, has a pleasant citrus aroma and rich taste.

Many may think that orange jam is an unjustified luxury.

Fragrant jam from exotic, but everyone's favorite fruits, never lingers on the shelves for a long time. Tender slices of unpeeled fruit have bright taste, making it 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’s easy to make jam, and it will come out beautiful.

Required Products:

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

Preparation progress:

Oranges are washed and filled with water, boiled for 15 minutes.
Then the water is drained, orange fruits cut into slices.
After this, they are placed in a saucepan and covered with sugar, waiting a little for the juice to release.
Boil the mixture for 1.5 hours and add lemon juice.
While hot, the delicacy is placed into jars and sealed.

It is enough to decide what you want more - make jam from oranges with or without peel, use these fruits alone or add something else to them.

Secrets of homemade orange jam

For orange jam, you need to choose seedless fruits.

It's not that hard to do.

Seedless fruits are a hybrid, obtained by chance as a result of mutations.

This species is popularly known as navel orange.

It is not difficult to recognize - it has a kind of “navel” - the place of the ovary.

If you can’t find seedless oranges, you’ll have to remove them yourself.

There is no need to leave the seeds - they will spoil the entire delicate consistency of the jam and add bitterness.

Before cooking, it is very important to wash the fruit well in hot water, especially if you plan to make jam with zest. This will allow you to remove as much as possible not only all the garbage, but also the preservatives that are now used to process fruits to make them more attractive. appearance and longer storage.

Oranges are extremely useful because... rich in vitamins C, E, PP, A and others. In addition, even in processed form they contain oxidants that help fight aging. They are also indispensable for depression, and work as a medicine for hysteria, insomnia and stress.<

Orange jam with walnuts

The jam is amazing, unusual, very tasty. Suitable for pancakes and pancakes, for morning porridge (for example), used as a filling for shortbread and yeast pies.

The original recipe uses walnuts, but you can add absolutely any- very tasty with cashews and pine nuts. Even with regular peeled sunflower seeds it turns out great.

Recipe information

Cuisine:Italian
Type of dish: preparations, conservation
Cooking method: boiling
Servings:4
40 min

Ingredients:

orange - 2 pcs.
sugar - 200 g
walnuts - 1/2 tbsp.

Step-by-step preparation:

Scald the oranges with boiling water. Using a sharp knife, remove a thin layer of zest, as in the photo. Cut the zest into lengthwise pieces and place in a saucepan.

Pour hot water over the zest and bring to a boil. Boil for 3-5 minutes and drain the water.

Remove the white pulp from the orange; it is not needed - it has no taste and no benefit.

Cut the orange into cubes; if there are seeds, remove them.

Place orange pulp and zest into a saucepan.

Add sugar to the ingredients and leave for 40 minutes.

Dry the nuts in the microwave or in a dry frying pan. If possible, remove the husks and chop coarsely.

Heat the jam over low heat, boil for 5 minutes, cool. Repeat 3 times and leave overnight. Cook until done, stirring. If the oranges are sweet, you can add a little citric acid.

At the end of cooking, add nuts and stir.

Place the cooled jam into a bowl and serve.

Use this delicacy for a cheese plate, as this jam goes perfectly with soft goat cheeses.

Citrus jam with pumpkin

The classic version of this dessert involves no cooking, which is uncharacteristic for standard jam.

But at the same time, in this type of processing, all the beneficial properties of not only oranges, but also additional ingredients are preserved.

Ingredients:

pumpkin – 1 kg
granulated sugar – 1200 g
orange – 1 pc.
lemon – 1 pc.

Cooking method:

Prepare the pumpkin. Peel it and remove the seeds; cut the fruit into small cubes.
Wash all citrus fruits that will go into jam directly with the peel, then peel the orange and leave the lemon untouched. It is imperative to remove seeds and veins from them, otherwise the jam will not taste good.
Cut the fruits into pieces.
The components prepared in this way are passed through a meat grinder, or a blender can be used.
Add sugar to the mixture and mix everything well.
Wait until the sugar has completely melted. To increase the shelf life of jam, it must be poured into sterilized jars. Ideally, these should be small jars - literally enough for 1-2 times. After all, once the jar is opened, the jam will not be stored for long.

Store this pumpkin jam with citrus fruits only in the refrigerator and for no longer than 3 months!

Zucchini recipe

I remember my friend surprised me with this recipe many years ago.

Now, squash jam with citrus has become a classic, which every housewife must prepare.

You will need:

zucchini – 2 kg
granulated sugar – 8 tbsp.
juicy ripe oranges – 6 pcs.

Step by step instructions:

The zucchini is peeled and seeded, and then cut into cubes - they should not be large, 1 cm in size is enough.
Afterwards, wash the oranges and cut them into thin slices. There is no need to peel the skin. Oranges and zucchini should be sprinkled with sugar and left for 5 hours so that they release juice, which will become syrup.
Then you need to put the citrus-zucchini mass on the fire and boil over medium heat for 20 minutes. It is better to stir constantly while cooking.
Then remove the jam from the heat and leave to steep at room temperature for 5 hours.
After this time, heat the mixture over medium heat. As soon as it boils, boil it for 15 minutes, and then leave it to steep again in the room for 5 hours.
Afterwards the entire procedure should be repeated.
Pour the finished product into sterilized jars, immediately twist and turn over. Leave to cool and then store.
You can further enrich the taste of the product by adding cinnamon, thyme or ginger.

Raw gooseberry jam

A jam with an unusual taste that can be an excellent addition to homemade pancakes, pancakes or freshly baked ones.

It's easy to prepare - it only takes 30 minutes.

Exactly Using the same recipe, you can make an equally tasty treat with cranberries, lingonberries, and raspberries.

You can use kiwi instead of gooseberries.

It’s very tasty and healthy to take kiwi and gooseberries in half.

Products:

gooseberries – 2 kg
oranges – 5 pcs. (you can also use blood oranges)
granulated sugar – 2.5 kg

Cooking steps:

Since such jam is prepared without cooking, special attention should be paid to the preparation and processing of products. After all, a small spoiled berry can ruin all your efforts. Remove all the tails from the gooseberries, and rinse the berries themselves under running water. For such a dessert Any type of berry will do.
Wash the oranges thoroughly - you can even use a brush, but do not remove the skin. This is what gives the dessert its special flavor. Next, all products must be crushed with a meat grinder or blender. Add sugar to the resulting puree.
Place the mixture in a cool place for several hours, then place the jam in sterilized jars and close them.

Apple jam with oranges

There are many recipes.

This option is good in its own way.

Thick and aromatic, it is perfect as a filling for some open pies.

Alternatively, Instead of apples, you can use pears in this recipe - The jam will taste extremely interesting.

You will need:

apples (or pears) – 2 kg
oranges – 0.5 kg
granulated sugar – 1.5 kg
water – 120 ml
cinnamon - optional

Cooking method:

Oranges should be doused with boiling water and washed thoroughly, then cut into small pieces without removing the peel. Then all that remains is to put them in a saucepan, add water and cook over low heat for 10 minutes. Add sugar to them and cook for another 10-15 minutes.
Then it's time for the apples. Peel and pit them and cut into slices. They should be sent to the oranges and cooked over low heat until thickened. On average this happens within an hour.
Stir the jam constantly during cooking. 5 minutes before the end, add ½ tsp. cinnamon. Pour the finished jam into jars and close them, then wrap them up to infuse.

It is also allowed to take quince as a related fruit plant. It is not very suitable for fresh consumption, as it has a tart taste. But when heat treated, it acquires an interesting aroma and taste. there are several more examples of quince jam.

Lemon-orange jam without cooking

Jam made from solid citrus fruits - lemon and orange - will nourish the body with vitamins. A teaspoon of this delicacy in the morning is enough to recharge your energy for the whole day.

Ingredients:

orange – 1 pc.
lemon – 1 pc.
sugar – 300 g

We prepare in 2 stages:

Lemon and orange must be washed before cooking, and then preferably doused with boiling water. This will extend the shelf life of the final product. Cut the lemon into small pieces, removing the seeds. The same should be done with the orange.
Place a meat grinder and pass the fruits through it. Then all that remains is to add sugar to the mixture and mix everything well so that the sugar melts. The citrus fruit mass should be divided into jars. This kind of jam can only be stored in a cold cellar or refrigerator.

If you want to get an exotic version of dessert, you can use Chinese orange – kumquat – instead of lemon. It is rich in vitamins, essential oils and fatty acids. Those who use kumquat in their diet are protected from stress, irritability and depression.

Zest jam in a slow cooker

This jam is very attractive in appearance - because the crusts in it are cut into thin strips.

After cutting the zest, you will need to weigh it to calculate the other ingredients.

Products:

orange zest - 500 g
sugar – 0.7 kg
1 liter of water
lemon juice or citric acid - to taste (juice from one lemon per kg of peels will be enough)
ground ginger - to taste

Easy to prepare:

The crusts must be filled with water in the multicooker bowl and turned on to the “cooking” mode. As soon as it boils, you need to time it for half an hour.
Then add sugar and cook for another hour and a half.
The jam is ready, all you have to do is add lemon juice or acid, as well as spices. Mix everything for even distribution, boil and can be poured into jars.

Original recipe with persimmons

This kind of jam is an exotic dessert.

At the same time, in terms of taste, it differs significantly from other options for preparations - bright, aromatic.

Ingredients:

persimmon – 0.5 kg
orange – 1 pc.
granulated sugar – 250 g
cinnamon stick
vanillin - a pinch

Step-by-step preparation:

Rinse the persimmons and dry them completely, remove the stems. Cut the fruit into pieces without removing the peel. Then place in a container and add sugar. Everything must be mixed so that the sugar is around each segment, but their integrity must be maintained. Cover the container with cling film and make punctures in it to allow air to escape. Leave for 6 hours, at which time a sufficient amount of juice will be released.
The orange must be peeled and divided into slices, the veins removed. Its pulp is ground in a blender so that a liquid pulp is obtained. Place the sugar persimmon in a saucepan over high heat. When it boils, reduce the heat to low and simmer for 30 minutes. Then pour in the orange pulp.
All that remains is to add spices and boil for 10 minutes, then remove from heat. The jam should thicken. Immediately pour it into the jars, give half a minute for the steam to escape, close the jars. You need to wrap the jars in a blanket and then store them in a cool place.

Citrus fruits for the winter

This preparation will allow you to get a boost of energy on cold winter evenings.

It can be prepared from any citrus fruit.

In this case, we will add grapefruits, lemons and tangerines to the oranges.

Products:

oranges – 800 g
grapefruits – 500 g
tangerines – 500 g
lemons - 1 large.
granulated sugar – 1200 g
ginger - a piece the size of a small plum

Cooking method:

Wash the oranges and carefully remove the skin, then remove the zest. Divide the fruit into slices, remove the seeds. Do the same with other fruits. Be especially careful to remove the white films from grapefruits, otherwise the jam will taste bitter.
The prepared fruits should be placed in an enamel bowl and sugar should be poured into it. When it dissolves, you should add orange, tangerine and lemon skins, pre-finely chopped. Also add grated ginger.
Place the jam on the fire and simmer until the syrup thickens.
While the jam is still hot, pour it into jars and boil them: half-liter jars for a quarter of an hour, liter jars for 30 minutes. Then they must be immediately rolled up and stored.

Orange-carrot jam

This is an example of how any food goes well with oranges.

The carrot fits in so well!

It is unlikely that anyone will know what this amber and aromatic dessert is made from.

You will need:

1 large orange
400 g carrots
500 g sugar
any spices - optional (cinnamon, cloves, star anise, ginger, etc.)

We prepare in 3 stages:

We peel all the fruits. Pass it through a meat grinder. The juice must be drained separately - there is too much of it, you can just drink a healthy drink or make some kind of cocktail.
Add sugar and spices to the crushed mass, boil, stirring for 10 minutes.
Pour the hot jam into jars, seal them hermetically and wait for them to cool down before storing them.

Note to the hostess

It is advisable to remove the seeds over a bowl to collect the flowing juice. It will come in handy later when cooking. If you only need the pulp, the fruits should be peeled, divided into slices, and the films removed. Tear the remaining pulp with your hands into pieces of the desired size.
Remove the zest from the orange using a special zest grater. But you can also use a standard grater with small holes.

Useful video

Real exotic jam is made from bananas and citrus fruits. The recipe is very simple: