Recipe for orange and lemon jam. Raw Lemon Jam

With the skin, it's tasty and fragrant delicacy, which is so nice to serve at the table. The treat will bring back memories of the hot summer sun and help you warm up on a cold winter evening.

Orange peel jam

The dessert recipe is slightly different from conventional ways cooking berry jams. Therefore, carefully read the instructions and follow them exactly:

Wash and dry one kilogram of Moroccan oranges.
Cut the fruit into thin rings along with the peel and remove all the seeds.
Pour two glasses of water into a large saucepan and add one and a half kilograms of sugar.
Boil the syrup, and then carefully dip the orange slices into it.
Bring the liquid to a boil and remove the foam.

The future dessert should be cooked for at least two hours. After the peeled orange jam is ready, place it in sterilized jars and roll up.

Orange jam with lemon

The amazing taste of this sweet delicacy will be remembered from the first time. So you can safely prepare a double portion fragrant dessert. Often, novice housewives have a question about the number of ingredients. How much sugar do you need to make jam? We recommend not to get carried away in this recipe, as the taste and aroma of fruits do not need additional reinforcement.

Rinse citrus fruits thoroughly - we will need a kilogram of oranges and one large lemon. For this purpose, you can use a brush and even detergent(if you are guaranteed to be able to remove it completely).
Cut the fruit in half and squeeze the juice into a large bowl.
Remove the pulp and finely chop it.
Cut the orange peel into small pieces in the same way.
Put the prepared foods in a large saucepan, pour in the juice, two and a half liters of water.
Cook orange peel jam over medium heat. After the liquid boils, you should reduce the heat and continue cooking for two hours.
When the peel is soft, put half a glass of sugar into the pan and wait until it is completely dissolved.
Bring the liquid to a boil again and simmer it for another quarter of an hour.

In the meantime, prepare jam jars - they should be thoroughly washed and sterilized. When the future dessert is ready, arrange it in glass container, close the lids and store in a cool and dark place.

Orange peel jam

It turns out that fruit peels are very valuable product. You can make an amazing dessert from them, which is not only very tasty, but also has a very presentable appearance. You can arrange the treat in beautiful glass vases or use it as a decoration for cakes and pies. The jam recipe is very simple:

Take three large oranges, pour boiling water over them, and then rinse under running water.
Cut the fruit in half and remove the pulp. Cut the crusts into fairly thin strips. If their skin is thick, then do not forget to cut off the white inside.
Fold the blanks into tight rolls and string them on a thread. After that, put them in a saucepan and pour cold water. Soak for three or four days, changing the water periodically.
When the blanks are soft enough, put the pan on the fire and cook for a quarter of an hour. After that, change the water and repeat the procedure several times.
How much sugar and water should be used? To answer this question, weigh the crusts on a kitchen scale. The amount of sugar should be one and a half times more, and water - twice.
Suppose that the weight of the crusts was 200 grams, then you should take 300 grams of sugar and 400 ml of water. Place the ingredients in a saucepan and place on medium fire. If desired, you can add a piece of chopped ginger root to them.
When the syrup thickens, add half a teaspoon to it. citric acid. Threads from the "beads" should be removed when the jam is ready.

Place the treat in a jar and close the lid tightly. You can serve dessert to the table as soon as it cools down.

Orange and gooseberry jam

This tasty treat lift the spirits of you and your guests. You can prepare it according to the following recipe:

Prepare for processing two kilograms of berries and five large oranges with a thin peel. For convenience, cut the fruit with a knife into small pieces.
Pass the gooseberries and oranges through a meat grinder (use the attachment for vegetables and fruits) or chop them with a blender.
Transfer the resulting puree to a large saucepan or basin, and then add two and a half kilograms of sugar to it.
Put the dishes on the fire and bring its contents to a boil.

For storage, you will need sterilized jam jars and plastic lids.

Preserve "Solnechnoe"

The exotic taste of pumpkin and oranges can cheer you up even on the most rainy day. Therefore, take our recipe into service and surprise your loved ones with an original dessert.

Cut 700 grams of pumpkin into slices (you can use fresh or frozen vegetables).
Rinse five oranges, grate the zest, and finely chop the pulp.
From one juice.
Put the pumpkin in a saucepan and put it on the fire. Add lemon juice and cook for ten minutes.
After that, add one kilogram of sugar and a pack of gelatin to the dishes.
Bring the jam to a boil and add the cinnamon stick to it. After five minutes, the spice should be removed.
If you want the jam to turn out homogeneous, then at this moment it should be beaten with a blender. If you prefer a treat with whole pieces, then you can skip this step.

When everything is ready, put the dessert in clean jars, close the dishes with lids, turn them upside down and leave to cool completely.

Conclusion

Orange peel jam can be used as directed immediately after preparation or stored for several months. This delicious dessert It is an excellent accompaniment to hot drinks and is also widely used to decorate homemade pies and cakes.

Now there is no shortage of lemons, oranges, tangerines, and in every store you can buy them at a very reasonable price. Therefore, these fruits are on the table in almost every family, especially in winter. Eat usually fresh fruits. But lately it has become very popular fragrant, amber jam from citrus. This sweet dish has an amazing aroma and nothing incomparable taste.

Come on, dear housewives, let's not stand aside and also prepare jam from oranges and lemons, the recipes of which I want to offer you. There is nothing complicated about this, but breakfast with such a dessert will be enjoyed by all households, regardless of age.

A few cooking tips

Before making citrus jam, take a few useful tips to prepare dessert upper class. So:

Before you start cooking, be sure to wash the fruit under running water, and then dry it with a napkin.

You can cook with or without bones. If the seeds are not removed, the jam will turn out to be more tart and slightly bitter. Also with the peel: it can be removed or left. And you can generally cook jam from some crusts, completely without pulp. I will also tell you the recipe for such a jam.

To make the taste more saturated, you can add other products during cooking: cinnamon, ginger, apples and even pumpkin.

And now, let's start making jam from oranges and lemons. Here are some popular recipes:

Orange-lemon. Recipe #1

For this recipe we need: 4 juicy oranges, 2 lemons, sugar.

How to cook:

Peel the fruit, remove the zest, which is cut into thin strips. Put the zest in a cup, add cool water, leave overnight. Put the peeled fruit in a bag so that it does not dry out. Leave them overnight in the refrigerator.

In the morning, divide the fruits into slices, pour the water from the zest into the pan where you will cook. Now combine the slices with zest, weigh on a home scale. Sugar should be taken in the amount of 3/4 of the total weight. Fold the slices, zest in a saucepan, sprinkle with sugar, boil. Reduce the heat to the minimum value, cook until the volume is reduced by a third. Remove the finished jam from the heat, cool. By the way, if you cook for a long time so that the volume is halved, you will also get a very tasty jam.

Orange-lemon. Recipe number 2

To make jam according to this recipe, you will need the following products: 6 oranges, 6 lemons, 1 kg of sugar, 200 ml of water.

How to cook:

Put the fruit in a saucepan, pour boiling water over it, blanch for 10 minutes. Then transfer them to another container with cold water, leave it there overnight. Now, without peeling the skin, cut the fruit into circles, carefully remove the seeds.

Pour sugar into the pan, add water, boil the syrup. Put the chopped fruits in a saucepan, leave to soak for 4 hours. Then bring to a boil, cook for 10 minutes. Then turn off the fire, leave the jam for 2 hours. Then again cook for 10 minutes with a break of 2 hours. Do this 2 more times: cook for 10 minutes, turn off the stove for 2 hours. Arrange the finished jam in jars, fill with syrup.

From orange-lemon peels

For cooking you will need: peel from a kilogram of oranges and a kilogram of lemons, 800 g granulated sugar, 300-400 ml of water.

How to cook:

Wash the peel thoroughly, drain the water, dry the peel with napkins. Now cut it into small strips. Pour sugar into a saucepan, add water, boil the syrup. Put the chopped crusts there, bring to a boil, cook over very low heat for 10 minutes. Arrange the jam in jars, cool.

orange jam

For the recipe we will need: 1 kg of juicy, fresh oranges, 1 kg of granulated sugar, 400 ml of water.

How to cook:

Peel the oranges, divide into slices, remove the seeds. In wide enamel pan where you will cook, pour sugar, add water, mix, boil the syrup. put it there orange slices, bring to a boil, remove from heat immediately. Wait 1 hour, then boil again, reduce heat.

Cook, stirring constantly, 15 minutes. Remove from heat again, wait another 1 hour. Then boil again for 15 minutes. Do this 2 more times. At the last boil, add 2 tbsp. tablespoons finely chopped zest. Boil until thickened. Then cool the jam, pour hot into jars.

lemon jam

For the recipe you will need: 1 kg of lemons, one and a half kg of sugar.

How to cook:

Wash the fruits, cut into pieces, pull out the seeds. Now grind everything with a meat grinder. Put the resulting mass together with the juice in a wide enameled pan, sprinkle with sugar, mix, leave for 1 hour. When the sugar is almost dissolved, put the pan on the stove, bring to a boil, stirring constantly. Then immediately remove from the stove, cool, pour into jars. Put the jam in the refrigerator, where it will thicken. It turns out fragrant transparent dessert golden color. At the same time, due to the fact that it is not boiled for a long time, the jam preserves almost everything useful material.
Bon appetit!

Sweet preparations from lemons and oranges are considered the most beloved among canned fruits. They are fresh rich taste and the warm scent of summer. Below we will only give you best recipes blanks with the addition of citrus fruits that will not leave anyone indifferent. Do you want to cook delicious fragrant jam? Yes, and something to help with a cold? Preparations from lemons and oranges: jams and jams, etc. - what you need! Be sure to close at least a couple of jars for the winter according to the recipes below. This unusual delicacy pleasantly surprise you and your loved ones.

Lemon honey jam

In the cold season, lemon-honey jam will help.

You will need:

4-5 lemons;
1 glass of honey.

Cooking

Wash the lemons thoroughly, divide each fruit into four parts. Remove seeds from them, then twist through a meat grinder along with the peel. Pour the resulting lemon mass with a glass of liquid honey. Put the jam in a sterilized dry jar. Close the lid and store in the refrigerator. eat this healthy treat follow a couple of tablespoons two or three times a day and then you will not need any pills and vitamins!

lemon jam

For three liters:

kilogram of lemons;
kilogram of sugar;
one and a half liters of water.

Cooking

Washed lemons cut into thin slices. Remove seeds.
Put in a saucepan lemon slices fill them with water. Leave for a day.
Put the pan with the lemon slices on the fire and cook until the fruit has a soft peel. After that, pour sugar, mix and cook for another twenty minutes (count from the moment of boiling).
Decompose ready lemon jam in containers, close them with plastic lids.
Place the jars in hot water so that the water does not reach the level of the lid. Leave the jam in the water until completely cooled.

You can store this blank in a dark place, but it is best to put it in a cool place, then the jam will gel faster.

For 700 ml - 1 l:

three oranges;
ginger root (3-4 cm);
large apple;
a glass of sugar;
lemon.

Cooking

Pour sugar into a saucepan with water, boil and cook until all the sugar crystals are dissolved.
Wash the oranges, remove the zest from them and cut it into thin strips. Peel the slices from films and bones. Cut lemon into slices.
Peel the apple, remove the core, cut into cubes.
Put lemon, zest, apple slices and orange slices into boiling syrup. Boil for five minutes, counting from the moment of boiling.
Peel and divide the ginger into small cubes, put in jam, boil and remove from heat. Put in jars orange jam, roll up. After cooling, rearrange in a dark place.

lemon;
lime;
150 g of sugar;
150 g of honey;
ginger root (3 cm);
300 g of peeled pumpkin.

Cooking

Scald lemon and lime with boiling water, then cut the fruits into slices, remove the seeds.
Grate the ginger and pumpkin.
Put in a blender, grind into a puree. You can do it differently: twist the lemon, pumpkin and lime with ginger through a meat grinder twice, and then mix with honey and sugar until the crystals dissolve.
Arrange the finished jam in jars, close plastic lids and put in the refrigerator.

For two liters:

1 kilogram of oranges;
2 kg of lemons;
1 kg 200 g of sugar;
70 g of peeled unroasted pumpkin seeds;
5 glasses of water.

Cooking

Divide the lemons and oranges into thin slices, remove the seeds from them. You don't need to cut the skin.
Put everything in a saucepan, pour water and leave overnight.
Put the pan on the fire, bring the jam to a boil and cook for an hour over low heat.
Then you should pour sugar, put the seeds and cook for another hour on a minimum flame.
Arrange the jam in jars, roll them up and store in a cool place.

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

Orange jam: a simple recipe

This universal recipe will help to prepare a delicacy for tea or for seaming for the winter.

You will need:

oranges;

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

water - 500 ml for each kilogram of pulp.

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

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

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

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

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

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

Similarly, you can cook jam in a slow cooker.

Let's calculate a little more precisely:

a kilogram of thin-skinned oranges;

a glass of sugar;

glass of water.

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

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

the same number of oranges and lemons;

1 kg of sugar per 1 kg of fruit;

250 ml of water for every kilogram of fruit.

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

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

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

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

1 kg pumpkin pulp;

850-1000 g of sugar;

1 large juicy orange;
1 lemon.

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

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

If desired ready jam you can puree and bring to a boil again before canning it.

Take:

1 kg of apples;

1 orange;

500 g sugar.

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

1 kg of zucchini;

3 oranges;

1 kg of sugar.

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

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

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

5 large oranges;

600 ml of water;

500 g sugar.

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

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

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

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

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

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

1 kg of oranges;

100 g fresh ginger root;

1 kg of sugar;

2 liters of drinking water.

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

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

Pour hot into sterilized and heated jars and roll up.

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

1 kg of ripe gooseberries;

3 oranges;

1 kg of sugar.

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

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

To make this jam you will need:

500 g tangerines;

500 g of oranges;

1-1.2 kg of sugar;

500 ml of water.

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

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

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

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

3 large oranges;

2 large ripe kiwis;

half a lemon;

800 g of sugar;

100 ml of water;

sachet of vanilla sugar.

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

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

1 kg of bananas;

1 kg of oranges;

1 kg of sugar.

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

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

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

1 kg of pears;

1 small orange;

1 kg of sugar;

2/3 st. water.

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

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

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

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

3-4 small persimmons;

1 orange;

1.5 st. Sahara.

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

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

1 kg cranberries (frozen is also suitable);

1 orange;

1 kg of sugar;

200 ml of water.

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

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

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

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

You will need:

1 kg of carrots;

2 oranges;

150 g almonds;

1-1.1 kg of sugar;

4 tbsp honey;

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

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

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

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

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

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

1 kg currant;

1 kg of oranges;

1-1.2 kg of sugar.

For blackcurrant, the calculation is as follows:

1 kg currant;

2 oranges;

1.5 kg of sugar.

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

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

1 kg of apricots;

1 orange;

800 g of sugar;

1/3 lemon.

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

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

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

hotter apricot jam with orange pour into jars, roll up.

2 grapefruits;

1 orange;

400 g sugar.

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

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

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

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

Eva Casio specially for the site

Today I have prepared for you detailed recipe my favorite jam. cook delicious jam from citrus fruits - as easy as shelling pears! Since citrus is incredible fragrant fruits, you can already immediately guess that the jam will turn out to be simply excellent, rich and tasty. Today I propose to focus on oranges and lemons, we will make jam from these ingredients, we will also add a little pleasant strawberry flavor, we will do this by adding tea, which in our case will be the basis of the syrup. After all, you will surely agree that syrup with plain water is no longer very interesting to cook, especially when there is such a variety of all sorts of additives. Jam made from oranges and lemons with peel is perfect for a cup of tea, it can also be used as a filling for pies or sand baskets. If you love oranges and lemons, you should definitely try this delicacy. You can cook this very quickly.

- oranges - 200 gr.,
- lemons - 200 gr.,
- sugar - 400 gr.,
- water - 250 ml.,
- tea - 2 pinches,
- agar-agar - 2 pinches.

Prepare citrus fruits - wash and dry, be sure to wash with a vegetable / fruit detergent, rub thoroughly with a washcloth to remove the waxy surface layer. After scalding oranges and lemons with boiling water. Dry citrus fruits with paper towels.

After the citruses are processed, you need to cut them - into cubes or strips - as you like. Sliced lemons and oranges set aside for a while.

Separately, boil the syrup from granulated sugar, water and tea. First, boil water and tea, boil for a couple of minutes, then add sugar, continue to boil the syrup for another 3-4 minutes, until the sugar crystals are completely dissolved.

Transfer the sliced citruses to the syrup container.

Boil citrus fruits in syrup for about 12-15 minutes, stirring occasionally. A couple of minutes before the end of cooking, spray a little agar-agar over the surface of the syrup.

If the jam will be prepared for the future, put it in pre-sterilized jars, seal the jars hermetically with sterile lids, put them upside down, cover with a blanket and leave for a day. Store in a cellar or pantry. If the jam was not prepared for the future, then it is enough to cool it and serve it to the table. I would like to suggest that you prepare