How to make orange peel jam. Orange peel jam

Everyone loves fruits, without exception, especially if you make sweet jam from them. Raspberry, cherry or apple treat found in every home, and cook exotic jam from oranges, this selection of photo recipes will help.

Orange jam is not only tasty and unusual, it is also very useful in winter period, since it contains all famous vitamin C and many more useful substances. And if you add other fruits to it, you get a real vitamin cocktail.

To prevent the jam from burning during cooking, use enamel pan or a stainless steel cauldron.

For jam, only sweet ripe oranges are selected, from which the seeds must be removed (they contain bitterness). If the recipe calls for the use of oranges along with the peel, they are pre-blanched for several minutes. This will help get rid of the bitter taste of the skin. And dried orange peels are first poured with water for half an hour to soften them (see).

To give the delicacy a more fragrant aroma, a couple of teaspoons of its crushed zest are added to the peeled pulp of oranges.

A simple recipe for a fragrant orange dessert

Most delicious jam Oranges are very easy to make. For two liter jars finished product should take:

4-5 large oranges;
sugar - 5 glasses;
water - 400 ml.

If desired, cinnamon or cloves are also added.

Cooking instructions:

This jam is ideal as a filling for thin pancakes. And you can also lay it out hot in sterilized jars and roll it up.

Tart orange dessert

Jam made from oranges with peel is especially tasty because it has a slight tart note. Due to the lack of water, such a dessert turns out to be quite thick and is ideal as a filling for pies. For jam, you will need oranges and sugar in a 1: 1 ratio.

Wash the oranges thoroughly and boil for 15 minutes until the zest is soft.

Cool the fruit and cut into random pieces of medium size.

Put them in a saucepan, cover with sugar and leave for 30 minutes to let the juice flow.

Cook for 1.5-2 hours until the jam thickens. Ready jam laid out according to plastic containers with lids and stored in the refrigerator, or rolled up in jars and lowered into the cellar.

If oranges are too sweet, you can add lemon juice.

Orange "snack" with brandy for adults

Delicious orange jam for the winter is obtained by adding a little brandy and spices to it. Such jam can be consumed not only by adults, but also by children, since alcohol evaporates during the cooking process.

So, prepare:

oranges and sugar - 1 kg each;
water - 3 l;
1 tsp ground , nutmeg and cinnamon;
2 cloves;
cardamom - 4 seeds;
brandy - 50 ml.

If there is no brandy, you can take rum or cognac.

Cooking steps:

Readiness is checked as follows: drop a little jam on a saucer and tilt it. If the drop does not drain, then the jam is ready.

Orange "Shesterochka" with coffee flavor

Not every housewife knows how to make coffee-flavored orange jam. There is nothing difficult about this, except that you need to cook it for two hours to bring it to desired consistency. Coffee beans and clove buds will add unique notes to the fruity aroma!

Products:

6 large oranges:
6 glasses of water;
6 glasses of sugar;
6 coffee beans;
6 carnations.

Orange jam recipe with photo:

Ready jam is stored in the refrigerator for 1 month.

Orange peel in sugar syrup

If at home after new year holidays a lot of "orange waste" has accumulated, you should not throw it away. After all, you can make delicious jam from orange peels. To do this, soak 1 kg of peel (fresh) for a day in cold water, while the water must be changed three times during this time.

Cut the soaked skins into thin strips and blanch for 5 minutes.

From 1.5 kg of sugar and 2.5 glasses of water, boil the syrup.

Dip the crusts into it and boil until soft over low heat. At the end, add 30 g of crushed fresh orange peel (which has not been soaked) and 3 g of lemon juice.

Beautiful curls from the zest

From orange peels prepare not only tasty, but also very beautiful jam. Its peculiarity lies in the fact that the zest is beautifully folded in the form of a snail or curl. The only negative of such a delicacy is that the process of preparing crusts and cooking jam will take several days. But the result will surpass all expectations! By the way, orange peel jam looks great as a decoration on various desserts (cake, jelly).

Required products:

(preferably with thin skin) - 3 pcs.;
sugar - 300 g;
water - 400 ml.
lemon juice (or citric acid) - 0.5 tsp

Three oranges should make 200 g of peels. If use large quantity orange, then you need to take twice as much water, and one and a half times sugar.

Photo recipe for orange jam step by step:

Orange dessert from a slow cooker

To make orange jam in a slow cooker, you will need:

thin-skinned oranges - 1 kg;
sugar - 1 tbsp.;
water - 1 tbsp.

Peel fruits from the evening, divide into slices and remove the film. Put the pieces of oranges in a multicooker bowl, pour in sugar and leave for 12 hours so that they let the juice flow.

The next day, select the “Steaming” mode on the multicooker and put the bowl without covering it with a lid. Bring the jam to a boil, stirring occasionally, and boil for 5 minutes. Allow the workpiece to cool completely and repeat this procedure two more times. Ready jam can be used for eating or rolled up for the winter.

To be gentle orange jam, after the first cooking procedure, the mass should be crushed in a blender.

For those who have never tried orange dessert have lost a lot. The delicious aroma and bright sunny color of the jam will not leave anyone indifferent. Let inspiration come to you, and these photo-recipes of orange jam will help you realize your plan! Enjoy your meal!

Did you know that orange peels can not be thrown away or even dried, but you can make fragrant, tender and insanely delicious jam from them. Crust rolls will look great in a vase on your table, and they can easily decorate any dessert or cake! Let's figure out how to make their orange peel jam.

orange peel jam recipe

Ingredients:

orange - 3 pcs.;
water - 400 ml;
sugar - 1.5 tbsp.;
citric acid - 0.5 tsp;
ginger - 10 g.

Cooking

Wash the oranges thoroughly, pour boiling water over them and carefully peel them without damaging the peel. Then we roll each piece of peel into a tight roll and string it on a thread, like beads. We tighten the thread more tightly so that our curls do not unfold. Pouring orange peels cold water. Soak the peel for about 5 days, until the crusts become soft, translucent and no longer bitter. We change the water three times a day.

After that, fill the crusts with clean water and boil 4 times for 20 minutes, each time changing the water again. After each boiling, the peel should be washed with cold water. Then we weigh the whole peel. The proportions for jam should be as follows - 1.5 times more sugar, and twice as much water. If you don’t have scales, then we do something like this: for 10 oranges - 1 kg of sugar, 1.2 liters of water and 1 teaspoon citric acid or the juice of half a lemon.

So, we fill the soaked peels from oranges with sugar, pour water, add a little citric acid and cook over low heat until it thickens slightly. The syrup should turn out to be quite liquid, similar in consistency to very liquid honey. After the jam has completely cooled, carefully remove all the threads and pour into its clean, dry jar. That's all, Curl orange peel jam is ready! pouring hot tea and serve it crazy delicious treat to the table!

Such a delicious jam can be cooked not only from orange, but also from tangerine and lemon peels. And how exactly to do this, you will now find out!

Jam from orange and tangerine peels

Ingredients:

orange - 3 pcs.;
tangerine - 3 pcs.;
granulated sugar- 400 g;
boiled water - 500 ml.

Cooking

How to make jam from orange and tangerine peels?

Pour the crusts boiled water and put in the refrigerator for about three days, maybe more. Every day we change the water so that all the bitterness is gone. Then cut the peels small stripes or cubes. We make syrup from water and sugar. Let it boil for five minutes, and then add the crusts. When everything boils, reduce the heat and cook for about 30 minutes, stirring occasionally. Leave to cool for 9 hours. Pour over clean banks and wait, after a week the jam will begin to sugar and harden. Before serving such a delicacy to the table, melt it a little on the stove or in the microwave!

Lemon Peel Jam

Ingredients:

Cooking

To make jam from lemon peels cut them into small pieces and soak them for a couple of days in cold water, periodically changing the liquid.

Then boil the crusts for 10 minutes and carefully drain the water. Next, we prepare sugar syrup, pour our “fruits” into it and cook for about 5 minutes over low heat.

After that, we leave the mixture for a couple of days, during which we boil several times and infuse the jam. When the syrup is completely thickened, and the peels become translucent, you can start tasting.

Calories: Not specified
Cooking time: 120 min

Today we will prepare a very tasty and easy-to-prepare orange peel jam. Recipe with photo very tasty and healthy treats made from products that are most often sent to the wastebasket and, I tell you, it’s completely in vain, I’ll tell you now! Citrus peels are not only suitable for repelling moths, this is how our great-grandmothers used them. The peel can be dried, ground in a coffee grinder - you get a powder flavor additive for any dough (biscuit, sand). Jam or jam citrus peels can be eaten with tea, besides it is a great filler for cakes and a layer for a cake.
It will take 120 minutes to cook. From specified ingredients you get 1 can with a capacity of 350 g. I also want to bring to your attention this one.

Ingredients:

- peel of 4 thick-skinned oranges;
- orange - 1 pc.;
- granulated sugar - 350 g;
- star anise, cinnamon, cloves, cardamom;
- water.

Recipe with photo step by step:

Wash oranges thoroughly hot water. We rub the peel with a brush or an abrasive washcloth, then pour boiling water over the fruit.
The fact is that citrus fruits are processed for storage, so try to wash off industrial processing products.
We clean the fruit from the peel, cut the peel into strips.

We put the chopped peels in a bowl of cold water, leave it overnight. Drain the water the next day.

We put the chopped peel in a saucepan, pour clean water, cook over low heat for 1 hour. Throw the boiled crusts on a sieve.

Pour granulated sugar into a saucepan, pour 170 ml cold water add finely chopped orange. Bring to a boil, stir until the sugar is completely dissolved.

We put boiled orange peels in boiling syrup, mix, reduce the heat to a minimum, cover the saucepan with a lid.

Cook over low heat, after 30 minutes add 1-2 star anise, cinnamon stick, 2 cloves and a few boxes of cardamom. Cardamom pods need to be crushed, as the fragrant seeds are inside. Be sure to try this as well.
Cook over low heat for another 30 minutes, when the crusts become transparent, remove the saucepan from the stove.

We transfer the cooled jam to a jar, store it in an ordinary kitchen cabinet, it does not need to be stored in the refrigerator, in the cold the taste and aroma are lost.

In thrifty housewives, almost nothing edible is thrown into the trash can. Even products that at first glance seem like just waste, they use to prepare delicious homemade delicacies. So, for example, from fragrant peels citrus fruits are prepared not only delicious candied fruits, but also bright jam with interesting, very pleasant taste.

How to make orange peel jam

The cooking process is unusual delicacy simple yet relatively lengthy. But believe me: the final result is worth the time and effort spent. For classic recipe you will need 4 main ingredients: orange zest, water, sugar and lemon juice. The last component is added so that the orange peel jam does not turn out to be too cloying. Any of the recipes involves the addition a large number sugar to achieve the desired consistency of jam, and lemon juice (or citric acid) is used to soften its taste.

Can you make orange peel jam? different ways- in the form of original curls or ordinary miniature rectangles in thick syrup or make a homogeneous jam, for which the skins are first passed through a meat grinder. To prepare such a dessert, you can use the zest of not only oranges, but also other citrus fruits - lemons, tangerines. For improvement palatability of the finished product, various aromatic spices and herbs are added to the sweet dish - vanilla, cinnamon, ginger, mint, cloves, etc.

The duration of the process of making jam from orange peel is due to the fact that the skins must be soaked for several days, and only then start preparing the dessert. This is done so that in the end the jam turns out to be transparent and without the bitterness inherent in orange zest. The product must be stored in cool place, having previously decomposed into sterilized glass jars and sealed with lids.

orange peel jam recipes

The basis of any recipe for such a sweet delicacy is orange skins - they must be fresh, clean (necessarily washed thoroughly under running water), without rot, dents, scratches, dark spots. No one will make a miniature portion from the zest of one orange, so before preparing a dessert, you should pick up peels from at least 10 fruits.

If your family does not eat so many oranges at a time, you can simply put the zest in a plastic bag, keeping it in the refrigerator. If you want to cook immediately big portion jam, you can even freeze or dry the product as it appears. Dried crusts are first soaked in cold water for half an hour, then boiled for about 15 minutes, and only then they are weighed and they start preparing a sweet dish.

Orange Peel Jam

Time: 3 days.
Servings: 5 persons.
Calorie content of the dish: 301 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

most popular and original recipe orange peel jam - in the form of cute bright orange spirals, evenly distributed in the sweet sugar syrup. Such original dessert differs not only in delicious taste, but also incredibly beautiful appearance. Sweet orange curls can easily be served with festive table as a separate dessert or use orange peel jam to decorate other dishes.

Ingredients:

orange peels - 400 g;
granulated sugar - 600 g;
water - 0.5 l;
lemon juice - 1 tbsp. l.

Cooking method:

Wash the orange peel thoroughly, carefully cut off the layer of white pulp inside, cut into strips 0.5 cm wide.
Put in a bowl, pour cold water, leave for two days, periodically changing the water.
Then drain the liquid, twist the strips of orange skins into rolls. String on a strong thread with a thick needle, forming a kind of beads.
Transfer the resulting beads to an enameled pan, cover with cold water, put on moderate heat. Boil 20 minutes after boiling.
Then change the water to clean and boil the crusts again. Repeat the procedure 3 more times.
Remove the orange spirals from the liquid, cool, remove from the thread.
Boil the syrup from half a liter of water and sugar, dip the prepared crusts into it. Boil over medium heat for about half an hour. Leave until completely cool.
Then add lemon juice and boil over medium heat for 8-10 minutes.
Pour hot into sterilized jars and seal.

From orange and lemon peels

Time: 5-6 days.
Servings: 5 persons.
Calorie content of the dish: 299 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Very tasty and fragrant jam is obtained from a mixture of orange and lemon skins. This dessert has a beautiful bright color, and its taste is distinguished by a slight pleasant sourness. If during the cooking process the jam seems too sour to you, you can always increase the proportion of sugar. So that the finished sweet dish does not taste bitter, it is imperative to remove the inner skin from all the skins. white layer and soak them in several waters for 2-3 days.

Ingredients:

orange peels - 200 g;
lemon peels - 150 g;
sugar - 400 g;
water - 180 ml;
citric acid - 1/3 tsp.

Cooking method:

Cut citrus zest in small pieces of arbitrary shape, put in a basin, cover with cold water. Soak for 2 days, changing the liquid every 6-8 hours.
In the last portion of water, boil the pieces of skins for 10 minutes, turning on the stove for medium heating. Drain off the liquid carefully.
From the amount of sugar and water indicated in the recipe, boil the syrup, pour the base of citrus peels over it, boil for 5-7 minutes over low heat. Let cool completely.
Repeat this procedure 5-6 more times for 3-4 days, so that the jam acquires the desired thick consistency, and the pieces of zest become translucent.

From oranges with peel

Time: 18 hours.
Servings: 5 persons.
Calorie content of the dish: 312 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Orange peel jam acquires special taste and flavor, if you put in it not only the zest, but also the pulp of the fruit, and add a little fragrant spices. During the preparation of the dessert components, the citrus peel must be thoroughly washed, cut off, removing the white layer, and then the fruits should be disassembled into slices. If you do not remove the inner films from the pulp, the jam will turn out to be not very appetizing in appearance, and hard streaks will be clearly felt in its taste.

Ingredients:

oranges - 5-6 pcs.;
sugar - 1 kg;
water - 1.5 tbsp.;
vanilla - to taste;
fresh mint- a couple of leaves.

Cooking method:

Prepare syrup from sugar and water. Gently put the orange pulp into the boiling liquid, boil for 2-3 minutes.
Remove from heat, insist 3-4 hours.
Then remove the pieces of pulp from the liquid with a slotted spoon, boil the syrup again, and again lower the pulp into it. Boil for a few minutes, then insist again. Repeat the process two more times.
Cut the orange peels into small cubes, soak in cold water while preparing the jam base.
After last stage insisting send the mixture to medium fire, add skins, vanilla to taste and a few crushed mint leaves. Boil for 4-5 minutes, then immediately pour into clean, dry jars and roll up.

Orange peel jam

Time: 3.5 hours.
Servings: 5 persons.
Calorie content of the dish: 304 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

If you prefer jam with a thick, uniform consistency, prepare a tender, bright and fragrant jam, following step by step instructions with the photo below. Sweet confiture from orange peel - an excellent spread for toast to morning cup coffee, an excellent base for layering sponge cakes and simply delicious and healthy dessert.

Ingredients:

orange peels - 300 g;
sugar - 300 g;
lemon juice - 1 tbsp. l.

Cooking method:

Pour prepared crusts with cold water, set on the stove. Turn on medium heat, boil for a quarter of an hour after boiling.
Drain the liquid, pour the skins with clean cold water, cook for another quarter of an hour. Repeat the procedure 3 times.
After the last cooking, cool the crusts slightly, squeeze, pass through a meat grinder or grind in a food processor.
Add sugar and lemon juice to orange peel puree and bring to a boil. Stirring constantly, boil the jam over low heat for half an hour.
Arrange the finished jam in jars, cork.

Video

Approaching New Year- orange-tangerine season. I suggest not to throw away the peel from oranges, but to make fragrant, beautiful and very tasty jam from it. Rolls of orange peels will look great both on the table in a vase and in a glass with strong tea. In addition, rolls cut into thin slices turn into transparent amber curls that can be used to decorate a dessert or cake.

Ingredients for Orange Peel Jam:

Recipe for Orange Peel Jam:

Wash the oranges thoroughly, pour boiling water over (in order to wash off the wax that is applied so that the orange does not deteriorate during transportation) and clean it in any way convenient for you. I cut the peel in the center so that I got two hemispheres. Then she cut each hemisphere in half and each part into three more strips.

If the orange is thin-skinned, the inside can be left, if it is thick-skinned, remove a little from the inside so that the curls are easier to wrap and they are neater. My oranges were thin-skinned, so I did not remove the inner white part - I photographed it for a sample.

Roll each piece of peel into a tight roll and string on a thread like beads. The thread must be pulled tighter so that the curls do not unfold. Pour orange beads with cold water. Change water two to three times a day. It is necessary to soak the peel for 3-4 days, until the crusts become soft and stop bitter. It's even convenient - you can add the peel as you eat oranges, so the soaking period can be extended by two to three days. After that, boil the crusts 3-4 times for 15-20 minutes, each time changing the water. After each boiling, the peel should be doused with cold water. I did it very simply - I boiled the kettle and poured cold water into a bowl. I boiled it for the first time - I put the beads in a bowl of cold water, poured fresh into a saucepan hot water and put the peel back in. And so several times.

Now we need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows - 1.5 times more sugar, twice as much water. If you do not have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp. citric acid (or juice of half a lemon). I read such proportions in another recipe, but I did it myself as indicated above.