Make orange jam. The most delicious orange jam recipe. How to cook jam from oranges with peel, with ginger, lemon, banana, peach, rhubarb, apple, melon? From oranges and lemons

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

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

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

Required products:

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

Cooking progress:

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

What can be made from watermelon: simple and delicious recipes

Thick amber orange jam (video)

Delicious dessert with raspberries

Even without a tiny fraction of slyness, we can say that the most delicious delicacy comes from raspberries and oranges. This sweet billet has mass useful properties, can help to cope with colds and just cheer up.

Required products:

• 1.6 kg of sugar;
• 1.6 kg of raspberries;
• 1.2 kg of oranges.

Even without a tiny fraction of slyness, we can say that the most delicious delicacy comes from raspberries and oranges.

Cooking progress:

1. The berries are sorted and washed.
2. Oranges are peeled and the films are removed, and the pits are also removed.
3. The pulp of citrus fruits and raspberries are laid out in a saucepan, covered with sugar and boiled for exactly 5 minutes, while removing the foam.
4. Then insist for 30 minutes and boil again.
5. Once again, cool and boil, pour into jars.
6. Seal immediately and move to a cool place.

Important! Of the oranges, be sure to select all the seeds. If this is not done, then the jam will be bitter.

Jam from oranges and lemon through a meat grinder

Making a lemony sweet and sour treat with oranges is actually very simple. The main feature of the recipe is the grinding of all fruits in a meat grinder. The finished jam will great occasion for tea drinking with family or friends, because no one can refuse this pleasure.

Required products:

• 1.2 kg of oranges;
• 0.6 kg of lemons;
• 1 g of ginger root;
• 1.2 kg of sugar.

Making a sweet and sour lemon treat with oranges is actually very simple.

Cooking progress:

1. All fruits are washed and doused with boiling water, cleaned.
2. After that, they are cut into slices and all the seeds are selected.
3. Ginger root and citrus fruits are ground in a meat grinder.
4. The resulting mass is covered with sugar and boiled for exactly 10 minutes.
5. Hot jam is poured into jars, sealed immediately.

Cowberry jam: delicious recipes for the winter

ginger treat recipe

Many people have already fallen in love with ginger root tea, but at the same time, few people know how tasty jam is with this component. It acquires a spicy taste and has a delicious aroma. Oranges, on the other hand, allow you to achieve harmony of taste, make this delicacy perfect.

Required products:

• 0.4 kg of sugar;
• 180 ml of water;
• 0.6 kg of oranges;
• 180 g of lemons;
• 180 g of apples;
• 100 g of ginger roots.

Many people have already fallen in love with ginger root tea, but at the same time, few people know how tasty jam is with this component.

Cooking progress:

1. First of all, prepare the syrup. To do this, pour water into the pan and add sugar, boil until everything sugar crystals won't dissolve.
2. Oranges are washed and peeled carefully.
3. The zest is cut into strips, as thin as possible.
4. I divide the exotic fruit into slices, remove all thin white films.
5. Prepared fruit and zest are poured into syrup.
6. Lemon is also peeled, cut thin slices and also spread in syrup.
7. Apples are crushed into cubes and poured into a boiling liquid, boiled for 5 minutes.
8. Ginger is cut into cubes and the last added to the jam. After that, the delicacy is distributed among the jars and sealed tightly.

Orange jam with zest

Incredibly rich, slightly viscous, thick jam can be prepared from the zest of oranges and the fragrant orange fruits themselves. Amazing treat, which simply spread on bread, you can eat with pleasure. Small boiled pieces of exotic fruit are so tasty that you involuntarily take a spoon and start eating jam with a spoon.

Quince: recipes for compote for the winter and other sweets

Required products:

• 1.2 kg of sugar;
• 0.9 kg of oranges;
• 220 ml of water.

Incredibly rich, slightly viscous, thick jam can be made from the zest of oranges and the fragrant orange fruits themselves.

Cooking progress:

1. From orange fruits, first peel the zest with a vegetable peeler.
2. Only then these fruits are already peeled, divided into separate slices, veins and bones are removed.
3. Each of the slices is cut into several parts.
4. Sugar is added to a pot of water and the syrup is boiled for at least 5 minutes. All sugar crystals should dissolve.
5. Only prepared fruits are added to the already prepared syrup and boiled.
6. When the first bubbles appear, the aromatic mass is set aside and insisted for 2 hours.
7. After these 2 hours, the pan is once again put on the stove, boiled and set aside.
8. Once again insist exactly 2 hours and boil, cook until the jam thickens.
9. Finely chop the zest and add it to the rest of the products a few minutes before removing it from the stove.
10. Not allowing the delicacy to cool, it is poured into jars and quickly corked.

Tip: to make it easier to separate the fruit pulp from the films, they must be cut into halves in advance and put in the refrigerator for a day. When the films dry, they can be removed in a couple of minutes.

Make this amazing orange jam. Although the jam recipe requires a little time and patience, you will be fully rewarded for your efforts. This has a taste orange jam it turns out unusually thin and at the same time saturated, worthy of the highest praise.

Ingredients:

• 1 kg. sugar for every kilogram of orange pulp
• 2 tbsp. water per kg. pulp

• We buy ripe and juicy oranges for jam. Well, if the peel is thin and well separated from the pulp.
• Thoroughly wash the oranges, let the water drain.
• Using a sharp knife or a regular vegetable peeler, cut the orange zest into thin ribbons. We try to get as little as possible of the white part of the peel, which contains bitterness.
• We cut the peeled peel into thin strips. The thinner the stripes are, the more beautiful our orange jam will turn out.
• Pour orange peel with water, bring to a boil, cook for 10 minutes, and then filter. To completely remove bitterness, it is recommended to repeat the procedure, but cook for a couple of minutes. Drain the water.
• We clean the oranges from the remnants of the peel, disassemble into separate slices.
• Using a sharp knife, we cut each slice, extract the pulp into an enameled or faience dish. Throw away the skin. If seeds come across, carefully remove them.
• Combine orange pulp with pieces of orange peel.
• We weigh. For every kilogram of the resulting mass, add a kilogram of sugar and two glasses of water.
• We put a bowl with an orange mass on a fairly strong fire. While stirring, bring the jam to a boil.
• Cook orange jam over medium heat. Carefully remove the foam that appears with a wooden spoon. Stir the jam from time to time so that it does not burn.
• Cook the jam until it becomes thick and acquires a beautiful amber color. Estimated time 1.5 hours.
• Pour the finished orange jam still boiling into jars. We do this carefully so as not to burn ourselves. All utensils and lids are pre-sterilized.
• Roll up or close with metal lids. While the jam is still hot, turn the jars upside down, wrap them up and leave to cool.
• The next day jars with beautiful jam from oranges put in storage in a cool, dry place.
• This orange jam goes well with tea, for cakes and desserts. As for the children, they simply adore it, spread it on bread and eat it like a cake))). By the way, in addition to orange jam, you can cook amazing oriental sweet Turkish delight from oranges.

P.S. To give orange jam a new accent, you can add the juice of half a lemon to it. In Spain, for example, bitter orange jam is very popular. To do this, during the preparation of jam, the seeds are not thrown away, but carefully collected in order to soak them overnight. Overnight, the orange seeds release a jelly. This jelly, along with water, is added to the orange mass. Thanks to this little trick, orange jam turns out to be thicker and acquires a specific bitter aftertaste.

Orange jam - exquisite fruit dessert

If you are bored with the usual recipes for fruit jam, and you want to treat yourself and loved ones to something special, you should try making orange jam. Opening a jar of fragrant treats in winter, you will enjoy a new and unforgettable taste.

How to cook orange jam: general rules

Orange jam is becoming more and more popular every year. The dish is very easy to prepare, and the variety of cooking methods and recipes surprises and delights. It is brewed from orange juice, pulp, peel and zest, in pieces, and in the form of jam.

The main ingredient is easily and successfully combined with other fruits and even vegetables. The most popular cooking option is orange and lemon jam. Such a citrus tandem gives the dessert an unforgettable smell and taste. Try an English recipe with the addition of whiskey, and the dish will sparkle with completely new colors.

We prepare the dishes

It is best to use enamelware for cooking. It can be a large metal basin or a deep saucepan. A stainless steel container will do the job well.

Before starting conservation, thoroughly wash all food containers, and then thoroughly rinse the detergent from the internal surfaces. At the end of the cooking process, sterilized lids and glass jars should be used. Everyone can choose for themselves a suitable and convenient way.

Fruit preparation

Various ways cooking involves a different order of preparation of fruits.

To make jam from oranges with peel and pulp, fruits are first scalded with boiling water and kept in hot water for 10-15 minutes. This procedure will help remove the bitterness from the zest and soften it. The fruit is then crushed and the pits removed.

Pulp jam - the fruits are peeled, and the pulp is divided into slices and crushed. Removing pits and remaining white fiber (citrus albedo).

Before making orange peel jam, the peel is soaked in water for half an hour. Only then cut into strips for cooking.

Orange peel jam

Use citrus peels to make orange jam, a recipe with a photo of which is on our website. So you get not only tasty, but also doubly healthy dish. As you know, the peel contains many vitamins and minerals.

The main task is to cook the ingredients for a long time over low heat. During cooking, orange peels are brought to a translucent state and a soft consistency. The finished pieces, added to fruit jelly to taste, resemble candied fruits.

Orange jam - recipe without heat treatment

Another popular way of preparing a dish is the absence of cooking. Thanks to this, the products are not subjected to heat treatment, retaining all their benefits.

Gooseberries and sugar are used as a preservative. Such a delicacy at low temperatures can be stored for several months. The main condition is thorough sterilization of containers.

For a unique meal experienced chefs use some tricks. For example, when preparing orange pulp jam, it is recommended to add a few teaspoons of minced zest through a meat grinder. The dessert will turn out more fragrant and jelly-like.

Before starting cooking, it is necessary to cut each fruit and taste it. Bitter or spoiled fruits come across, they must be thrown away, since one fruit can spoil the whole dish.

All bones should be carefully removed, they will give the jam a bitter aftertaste. If there is no special device for rubbing the zest, you can use an ordinary vegetable grater.

Cooked orange jam in a slow cooker turns out to be especially tender, has a clear syrup and a uniform consistency.

Outcome

Orange jam is easy to make different ways. There are three main types of citrus dessert: from the pulp, whole slices, from the peel. Each cooking method is special, and by experimenting with the ingredients you can create a new unusual dish.

Orange jam is delicious treat, which has an unsurpassed and divine aroma and taste. Everyone makes this jam in their own way. Some prefer to cook jam with orange peels, while others, on the contrary, carefully cut them out. In addition, many people like to cook this jam from whole orange slices, while others crush and rub oranges through a sieve.

In the preparation of orange jam, not only oranges are often used. Very often, lemon zest is also added for taste, they combine, for example, oranges with kiwi, with nuts, and even add cinnamon and mint. Therefore, there are a lot of options for preparing this delicacy. In our case, we will cook just orange jam according to simple photo recipe= without adding various components.



So, what products are needed to make miracle jam?
- 2 large oranges
- 250 grams of sugar.




First, wash the oranges well under running water. Then we will pour boiling water over them so that all microbes are removed. This is necessary due to the fact that we will use and cook jam with orange peels.
After the oranges are washed, they must be cut into slices. Although, all this is not important. You can simply cut, for example, oranges into cubes. However, it is worth considering that with such cutting of juice there will be more.




Then put the sliced ​​oranges in a deep bowl, saucepan or regular Teflon pan.




Sprinkle well with sugar. You can also add a little water (although this is not necessary, as oranges will release juice when cooked).




Put the bowl on the fire and boil the oranges for 15-20 minutes.




Then simply place the jam in pre-sterilized and well-washed jars. Roll up the lids.
You can also serve orange jam immediately to the table.
Here is such an appetizing and fragrant jam we got!

Autumn days for busy hostesses are a hot time. Blanks are made from the usual and most unthinkable products. Winter has come, you can rest. It wasn't there. The cold season is the time to cook exotic jam. From oranges.

Well, let them be sold all year round. The aroma of this delicacy can drive anyone crazy! And it's worth the money and time spent.

What is orange jam

The fruit itself is very fragrant and quite suitable for harvesting alone. But it can also miraculously transform other fruits and vegetables. For example, pumpkin, zucchini, apples. In combination with an orange, you get not just jam, but an amazing delicacy. It's not a shame to put on festive table. And raw oranges can also be used as a room fragrance. But first things first.

Classic recipe

Those who write in a search engine - how to make jam from oranges, receive a standard recipe in the issue. The most common set of products:

• oranges. 2 kg. Count the weight together with the peel.
• Drinking water. 0.5 l. Not boiled. Spring - perfect.
• Granulated sugar. 2 kg. If the fruit is too sweet, you can use less.

First make the syrup. It is the basis for all types of jam. Sugar is poured with water, put on a small fire, brought to a boil. As soon as the mixture acquires a yellowish tint, oranges can be added. The mass is boiled again for 8-10 minutes, the fire is turned off, and cooled for about 3 hours. Then once again put on fire, cook for 10 minutes. Let it cool down a second time. Repeat the sequence a third time.

Depending on the lids chosen, they are laid out in jars cold or hot. Tin caps - for hot capping. When cooling, the jam will slightly decrease in volume, the vacuum in the container protects the workpiece from mold.

Polyethylene - for cold. For such lids, the delicacy must cool completely. If hot jars are corked, condensation will appear during cooling. And this is a great reason for fermenting jam.

You can store a blank of oranges in the cellar, under the bed, in the pantry or refrigerator. In a word, where jam from the usual berries and fruits is well worth it.

Advice. Brown sugar will give the finished dish a peculiar aroma and interesting taste. It will be more expensive, well, you can spend money for your loved ones.

Raw jam with oranges

The basis of such a blank is gooseberries. Many people know its benefits, but few people like to preserve it. Gooseberry compote is inconspicuous, the jam has practically no aroma. And if you add oranges to the berries, then the dessert turns out to be truly royal!

You will need:

• ripe gooseberries, 500 g
• oranges with peel, 500 g
• ordinary sugar, 1200 g
• meat grinder, glass bowl, wooden spoon

Pigtails and wreaths are pinched off from the berries, the fruits are thoroughly washed, and the bones are removed. Pass through a meat grinder into a bowl or bowl, add granulated sugar. Stir thoroughly with a wooden spoon or spatula until completely dissolved. This may take up to half an hour. Do not be lazy, you are making an imperial delicacy!

Now you can decompose the resulting mixture into sterilized jars, close with plastic lids. Store only in the refrigerator! In the cellar, the workpiece will quickly deteriorate.

Advice. A few leaves of fresh mint or a slice of lemon will add raw jam additional flair.

How to cook orange jam - additives and ingredients

Based on the classic recipe, you can create your own. Experiments sometimes lead to unique results. Carrots, peaches, pumpkins, zucchini, apples are cooked simultaneously with oranges. For more fragrant or original taste, ginger, cognac, cloves, whiskey, vanilla, cinnamon are added. There is no limit to perfection!

For example, here is a recipe for orange jam that everyone will love, without exception.

Compound:

• ripe pears, 900 g
• oranges with skin, 600 g
• dark raisins, 150 g
• purified walnuts, 300 g
• white sugar, 1200 g

Procedure. Rinse raisins with clean water, pour boiling water over, leave to swell. Then recline on a sieve or colander, dry on a rag towel. Fruits should be washed, wiped dry. Remove bones, stalks, hard cores. Grind the nuts with a knife or coffee grinder, not into crumbs, but into small pieces.

Grind pears together with oranges in a meat grinder or in a blender. Pour sugar, leave for 5 hours for the appearance of juice. Then put on a strong fire, heat quickly. As soon as the puree boils, add the finished raisins. Boil for 40 minutes, removing the foam. After adding nuts, boil for 7 minutes, turn off the heat.

Arrange in sterile containers, close parchment paper, put in the refrigerator. Such a miracle is stored for about 3 months. In theory. In practice - does not have time, flies away instantly.

Advice. This jam will have to be stirred continuously during cooking, it can quickly burn.
Instead of pears, you can take bananas or carrots. Only then will you have to add 500 g of water, because they are rather dry in themselves.

Collecting peels!

Citrus lovers can enjoy at the same time juicy pulp fruits and enjoy original jam. To do this, you need to collect all the crusts: from tangerines, oranges, lemons, grapefruits. The peel of limes, kumquats and pomelo will also come in handy.

Cut with rhombuses or any shape. Dry in a convenient way (in the oven or on the battery). You can freeze.

When a large bag is typed, put it in a basin, pour cold water. Boil 12-15 minutes. The liquid is drained, the crusts are weighed. For 1 kg of raw materials take 1 tsp. citric acid, 1200 g of granulated sugar, 700 g of pure water. Put in an enamel basin, put on fire. Cook at a low boil for 1 hour 15 minutes. Then hot poured into containers, corked with tin lids.

You can store such a blank in the cellar for about 2 years.

Advice. The finished jam should be thick. If it is still liquid by the end of cooking, then you can thicken it with Gelfix or Confiture. It is a natural pectin-based jam thickener.

Magic Deodorizer

When you cook orange jam, do not spare one fruit, make yourself an air flavor. The cost is low, but the effect is amazing! It will take only one orange, a glass of sugar, a small jar with a tight lid.

Thoroughly washed fruit is cut into half rings. After they are laid in a container in layers, pouring granulated sugar. It should be the top layer. Then tightly close the jar with a lid, clean for 3 days in a warm dark place. Everything, home flavor is ready.

You need to store it in the refrigerator. On a cold winter evening or when you are in a bad mood, take out the container, put it in the room, remove the lid. As soon as the contents warm up, you will smell the aroma of sunny summer days. Your mood will improve 100%!

Feeling better? Close the jar tightly and put it in the refrigerator until the next time.

Advice. Sugar can be replaced with table salt, you get a small savings. Throw a pinch of your favorite spices or a few fragrant flower petals into a jar. Salt can be taken even flavored. Then the deodorizer will be unique, prepared according to your preferences. Experiment and enjoy.

Fruit preparation, the right choice

In order for a dessert to certainly turn out, every little thing must be taken into account. Oranges to choose the best. Bright orange color, elastic, smooth in tactile sensations. The peel can be thin or thick, it doesn't really matter. Much more important is the presence of dents, damage, deep scratches. Naturally, they should not be.

Rub the skin with your finger without strong pressure. The citrus smell should be felt already at a distance of 30 cm. It is desirable that it be pleasant and fresh. Set aside a weak-smelling orange, it will not give enough juice.

The fruits are washed very carefully. Washcloth or soft brush. A greasy, sticky coating on the peel is a food wax. It is applied for better preservation of oranges. That's what you need to get rid of, because the skin is useful for cooking. You can even wash the fruits with laundry soap. Most importantly, then rinse them properly in in large numbers clean water or under running water.

Now, depending on the chosen recipe, peel off the zest or remove the whole peel. Next, the oranges are divided into slices, cut into beautiful triangles. If a recipe with a skin is chosen, then they simply choose to taste: circles, cubes, plates, straws. Everything, the raw materials are prepared, you can start cooking.

Advice. The juiciness of fruits is determined by the butt opposite from the twig. The larger and more developed the characteristic bump there, the juicier and sweeter the orange. Conversely, a fruit without a “rose” growth in this place is practically dry inside and sour in taste.

Subtleties and nuances

1. A vessel made of copper, aluminum, tin, iron is unsuitable for orange jam. Metals interact with the acid from the fruit to form a patina. It is better to take an enamel basin or a wide stainless steel pan. Make sure there are no chips or deep scratches. Particles of enamel on the teeth bring a lot of "pleasant" moments.
2. If there is no vegetable peeler or special tool to remove the zest, then the most ordinary kitchen grater will come to the rescue. The small one makes beautiful curls, the large one saves time. The choice is yours.
3. There was no pectin at hand, but the workpiece seems watery? Wait to grieve. As it cools, it will become much thicker. If the syrup still remains liquid, then pour it into a ladle, boil with the addition of dry red wine and a pinch hot pepper. Feel free to serve with any hard cheese or poultry. At the same time, you can modestly tell the guests that they learned the recipe in Italy.
4. Be sure to always remove the pits from the pulp. They give the preparation a strong bitterness.
5. The shelf life of classic orange jam is about two years. With the addition of alcohol - no more than 10 months.
6. And the most important! After you put the last serving of orange jam, do not run to the sink to wash the dishes. Take a heavy piece of white bread, pour yourself freshly brewed tea. Now, with an accurate, confident movement, directly with a bun, collect the rest of the jam from the walls of the saucepan and send it immediately to your mouth. Why wait for winter? Compensate your efforts with a wonderful dessert right now.

How to cook orange jam? In any way. Following the recommendations or adding your own ingredients. All year round Or just in the summer. It is difficult to spoil it, and the color and smell will forever remain in the memory of the household.

Video: orange peel jam