Bright jam of rich amber color and unique aroma, made from fresh oranges, more and more wins the hearts of housewives. Preparing this delicacy is not at all difficult. In this article we will try to deal with all the subtleties self cooking orange dessert dish.
There are quite a few ways to make citrus jam, but we have prepared for you a selection of the most successful and delicious recipes.
Fruits should be taken with a thick, dense, smooth skin. Surface wrinkling is unacceptable, as well as the presence of dents, darkening and traces of rot. The color of the skin and the size of the fruit does not matter.
Fruit pulp can have different acidity. Some oranges are sweeter, while others are sour. Therefore, using the recipes below, the amount of sugar can be slightly increased or decreased, depending on the taste of the oranges.
Before cooking, the fruits must be washed in warm soapy water then rinse and dry with towels.
Orange Jam: Recipes
Option number 1 - With pieces of fruit
A kilogram of oranges is washed, then each fruit is cut into four slices. The seeds are removed from them and cut into thin plates. Sliced \u200b\u200bfall asleep 600 grams granulated sugar and mix lightly. Do this very carefully to keep the pieces whole. The container with candied fruit is covered with a lid and left at room temperature for a couple of hours. During this time, a fairly large amount of juice will stand out from the oranges.
Pieces of oranges in juice are put on medium heat, and jam is boiled for 25 minutes. The foam that forms on the surface is regularly removed with a spoon, and the mass is mixed.
Without waiting for the dessert to cool down, it is poured into sterile dry jars and twisted with lids.
Option number 2 - Using a meat grinder
This jam can be made with or without orange peel. In the first case, the finished jam will be slightly bitter.
We will talk about the option of making jam from peeled oranges.
The fruits are washed and skinned. The pulp is disassembled into slices and cleaned of stones. Then the slices are crushed with a meat grinder. Using a blender in this case will be less effective, since the partitions will not be able to grind evenly. The puree is weighed. For every 500 grams of fruit mass, 300 grams of granulated sugar are taken. The bowl is put on a minimum fire and with constant stirring, the crystals are completely dissolved. After that, the delicacy is boiled for 5 minutes and the gas is turned off. The cooled billet is boiled again for 5 minutes. There should be three or four such manipulations.
Important feature: You don't need to cover the jam while it cools!
After the mass has been warmed up for the last time, it is packed hot in small prepared containers and closed with boiled lids.
Option number 3 - With the addition of water
The proportion of oranges, sugar and water is 2:2:1. Thus, 2 kilograms of fruit and 2 kilograms of sugar are taken per liter of water.
Oranges can be chopped into pieces, as in the first of the proposed recipes, or passed through a meat grinder. Water and sugar are added to the fruit mass. Jam is put on fire and boiled for 45 minutes on minimum heat. During this time, the dessert will thicken and be viscous.
How to make jam in the microwave, tell the channel " Delicious recipes TV"
Aromatic additives for orange jam
Jam made only from orange is very tasty in itself, but in order to make preparations for the winter varied, you can add various additives to the jam in the form of other fruits, fruit juice or spices during the preparation process.
The most popular in this case are orange jam with lemon, or jam made with the addition of ginger root and cinnamon.
How to cook orange-lemon jam with ginger, will tell the channel "I want to live like that"
Rules for storing blanks from oranges
Jam made from citrus fruits does not differ in storage technology from other winter preserves. The best place the location of cans with blanks - cellar or basement. If there are not very many jars of orange jam, then you can store them in the refrigerator. The shelf life of jam is 1 year.
In the midst of the summer fruit season, let's remember that you can cook not only jam from them at home, but also other sweet twists.
For example, it is difficult to think of more delicious treat universal use than do-it-yourself from fresh berries viscous and transparent Strawberry jam. We hasten to dissuade those who believe that it is more difficult and longer to prepare than jam - in fact, the opposite is true, and the result is excellent!
Jam vs Jam: What's the difference?
Before talking about how to make delicious strawberry jam at home and suggest interesting recipes, let's clarify what this delicacy is.
Unlike jam, which needs to be boiled gradually for several hours so that the berries remain intact, jam is an almost homogeneous jelly-like mass consisting of syrup and softened fruits.
It is much easier to prepare than jam, and besides, it is a more economical option for winter. sweet billet, since not only selected berries can be safely used as raw materials, but also regrading - small fruits in varying degrees of maturity and even slightly crushed (but not spoiled!).
Another significant difference between strawberry jam and jam home cooking- it is done quickly, literally in a matter of minutes. Below we offer a variant of the “5 Minute” strawberry jam recipe and practical tips on how to cook a delicious homemade spin from a favorite berry.
This recipe is sure to please all fans. healthy eating. You need a little sugar to get a treat, it will be enriched with “immune” vitamin C. It only takes 5 minutes to cook, which means it retains almost all useful components.
Ingredients
- Strawberries of sweet varieties - 1.2 kg;
- Sugar - 400 g;
- Medium lemon - 1 fruit.
How to make delicious strawberry jam at home with a quick recipe
- Prepare the berry - wash it and remove the green receptacle. It also needs to be dried a little so that excess moisture does not get into the jam.
- Now we need a blender. We put the prepared fruits in a deep container and mechanically turn it into a fragrant puree. In the absence of a blender, the berries can simply be softened with a fork or use a meat grinder.
- Pour strawberry puree into a deep saucepan, add sugar, stir (a wooden spatula will help us!) And send it to medium heat.
- When the mass begins to boil, you will need to stir it constantly so that it does not stick to the bottom of the saucepan.
- After cutting the washed lemon, squeeze 3 tbsp out of it. fresh juice and fill them with berry puree. Sour fresh "works" as an additional preservative, while giving the delicacy an inimitable flavor.
- Keep the sweet mass on fire in a boiling state for no more than 5 minutes, without ceasing to work with a spoon, and then remove from heat and immediately pour into sterile jars and close.
Quick strawberry jam according to this original recipe is not stored for long - a maximum of a month. But it turns out so fragrant and tasty (moderately sweet) that it is usually eaten first of all homemade spins. Crispy toast with a spoonful of tender strawberry mass is the best start to the day!
Making Classic Strawberry Jam
Ingredients
- - 2 kg + -
- - 2 kg + -
How to make delicious strawberry jam at home
- We grind the washed and slightly dried berries in any convenient way, add an equal amount of sweetener, stir until the sweet grains dissolve and put on fire.
- After boiling, we set the fire to a minimum and boil the contents of the container for about half an hour. The darker you like the jam, the longer you have to keep it on fire.
- A foam will appear on the surface of the jam - it must be removed at the end of cooking, otherwise it will spoil appearance blanks.
We lay out the delicacy in sterilized jars while still hot. And so that fragile glass does not crack under the influence of high temperature, you need to place a clean spoon in each container - the metal will take the temperature. Before rolling up the lids, the spoons must be removed.
This homemade strawberry jam recipe is very easy to make. Under a tin lid, it is stored for more than one year and tastes much better than store-bought.
The amount of sugar suggested in this recipe can be increased to your liking. It is undesirable to put it less, because sugar is not only a flavoring agent, but also an excellent preservative.
Ingredients
- Strawberries (re-grading) - about 1.5 kg;
- Sugar - 1.5 cups;
- Water - about 50 ml.
How to cook pitted strawberry jam at home
- We put the washed berries in a deep bowl, add prepared water to it and put it on a medium-intensity fire. Cooking time - no more than 10 minutes, so that the berry gives its own juice.
- When it cools down a little, we grind it through a fine sieve, pouring the puree into another pan (preferably a stainless steel with a thick bottom). The result should be about 750 ml of seedless berry mass.
- Add sugar to the puree, mix everything well to get uniformity, and send it to the fire. The sides of the second container should be higher than the first, taking into account the amount of sugar that we will use.
- It is not necessary to cook for a long time, otherwise the jam will become too dark and will lose most of the vitamins. It is enough to boil the mass for half an hour on minimum heat, without ceasing to interfere with it. After removing from the heat, immediately pour the finished delicacy into sterilized jars and close.
If you plan to store the workpiece in the refrigerator, they will come down and plastic lids, if in the basement or at home on a shelf, it is better to roll up a tin. Such jam can be stored at least all winter. True, it is unlikely to be worth it until spring - it turns out to be very tasty.
If the berry garden pleased with an unprecedented harvest, and there is still enough free space on the shelves in the home cellar, you should definitely try to cook a delicacy that is very popular in Europe and half-forgotten in our country.
Having learned from our post about some secrets on how to make ordinary strawberry jam incredibly tasty, all that remains is to collect or buy the right amount of fresh berries. It is best to take sweet fruits - then you will have to put less sugar, and the delicacy from the jar will turn out to be as useful as possible!
Have you picked fruits - berries and decided to make delicious jam for the winter? Simple and proven by many housewives recipes for such sweet preparations, with photographs and step by step instructions will help you prepare. Using detailed recipes from the photo - sweet treats from berries, fruits and even vegetables at home can be prepared quickly and easily, and the jam will come out thick and uniform.
Delicious homemade jams are a healthy treat for tea, ready stuffing for pies or an ingredient for gourmet desserts. This section contains the best recipes that experienced housewives and beginners can handle.
The best recipes with photos
The last notes
Cherry plum belongs to the plum family, and outwardly it is very similar to them. The color of the fruit can be very diverse: yellow, burgundy, red and even green. Inside the cherry plum there is a large drupe, which in most varieties is very poorly separated from the pulp. The taste of the fruits is rather sour, but this does not prevent them from preparing amazing dessert dishes. One of them is jam. Today we will try to understand all the intricacies of the process of preparing this delicacy at home.
Jams and jams- these are fruit, berry, and sometimes even vegetable delicacies cooked in a sweet environment (sugar or sweetener, honey, molasses). In addition, sometimes the main ingredient of such delicious dish there may be nuts and edible flowers.
Jams and jams sweet variety conservation, the safety of which for a long period of time is ensured by sugar added in significant quantities. Thanks to this component, the protoplasm of harmful microorganisms is dehydrated, so they cannot multiply and the product is not spoiled.
What is the difference between jam and jam? These two varieties of sweet preservation are combined into a general category of canning products. This means that the principle of cooking recipes of both types is to increase the amount of sugar in the canned product and reduce the water content. However, in the jam, the raw materials should not lose their shape. This is achieved through certain procedures (keeping fruits in syrup, boiling down the feedstock in several approaches, etc.). Jam, unlike jam, can have a puree structure. Keeping the shape of the fruit is optional. Another difference between the two types of sweet preservation is that in jam the syrup can be liquid, but in jam it must certainly be jelly-like. In addition, jam is the designation of a primordially Russian delicacy, while jam refers to traditional English cuisine.
It is not so difficult to prepare the “right” jam with a thick transparent syrup, in which the fruits hold firmly without settling to the bottom of the jar and not floating to the surface! It is important to adhere to the technology of recipes for their preparation and not deviate from it even a step! 
Homemade jam should be prepared, taking into account the following recommendations:
- The fruits from which the jam is prepared must be whole, if necessary, they can be cut into pieces, but large.
- Fruits, berries, vegetables, nuts, flowers are pre-treated. Wash, if necessary, clean, remove stones. Sometimes they are also blanched, which is necessary to preserve the color and shape.
- The ratio of fruits and sugar should be one to one, but only in volume (in liters), and not in weight (in kilograms).
- Hard fruits are boiled in sugar syrup, and tender fruits are first sprinkled with sugar and sent to cook on the stove only after they let the juice out.
- First, the jam is boiled over high heat, then it is reduced to a minimum. It is not necessary to stir the mass during the cooking process.
- During the cooking process homemade jam be sure to remove the foam.
- Although it is impossible to stir the jam during cooking, by the end of cooking it is permissible to shake the container in which it is located.
- In order for the jam not to be digested, the cooking process is carried out in stages (15-20 minutes of cooking is replaced by 3-4 hours of cooling, then boiling again, etc.).
- Particularly tender fruits such as peaches and apricots are not subjected to prolonged heat treatment. They are only served hot a few times. sugar syrup and cook for just a couple of minutes at the very end of cooking. But hard fruits, such as quince and strong pears, on the contrary, are slowly boiled in sugar syrup.
- The jam should cool in the same container as it was cooked. At the same time, it should be covered with a linen towel (it will take on excess moisture).
- The jam is poured into sterilized jars in a cold state, and then they are rolled up with sterilized lids.
The readiness of jam is evaluated not by the duration of its cooking indicated in the recipe, but by certain characteristics:
- the foam disappears from the surface of the treat;
- the syrup becomes clear and strong;
- fruits acquire a certain transparency.
You can check the readiness of the jam in this way: a drop of syrup is dripped onto the index finger, then the index finger is connected to the thumb, after which they are bred. As a result, a tearing thread should form between the fingers. Its fragility indicates that the jam has been overcooked. But the thread is completely absent only in undercooked jam.
Cooking the “right” jam is many times easier than the “right” jam, since the fruits in it do not have to be kept in a whole state. By the way, for the same reason, jam recipes allow the use of mechanically damaged fruits. 
You can use almost any fruit and berries to make jams, but those that contain a lot of pectin and a sufficient amount of acid are best suited. Such requirements, for example, are met by quince, gooseberries, plums, apples. All other fruits can also be used, but in this case, gooseberries or gooseberries must be added to them. applesauce, which will have a gelling effect on the jam (perhaps this is due to the content of a large amount of the same pectin in them).
The preparation of fruits for making jams is the same as for making jams. Some recipes still offer an additional procedure. So, cranberries, gooseberries and currants are further kneaded so that these berries can be better saturated with sugar.
The fruits prepared for jam are covered with sugar or poured with sugar syrup, and then boiled until tender. The readiness of this delicacy can be determined due to the fact that the fruit pieces become translucent, and the foam collects in the center.
clog up homemade jam hot and always in pre-sterilized jars.
The required amount of sugar for certain fruits and berries is different. We indicate the correct proportions for some of them:
- for 1 kg of cherries, strawberries, strawberries, raspberries, plums, add 1 kg of sugar;
- for 1 kg of apricots, quince, cherry plum, apples - 1.2 kg of sugar;
- for 1 kg of cranberries and black currants - 1.5 kg of sugar.
In custody…
Preserves and jams are wonderful treats that can be prepared for the winter. Incredibly tasty and at the same time very useful, in winter they become a valuable find. Although there are some peculiarities in the preparation of both jams and jams, it is still worth starting to create them. In winter, your household will be very grateful to you for the time and effort spent in the summer.
If you have never cooked jams and jams or you are looking for a new original recipe then you should definitely read this section. In it you can find a lot of "goodies" with detailed cooking technology at home. In addition to the text description, recipes also contain step by step photos, which illustrate the entire cooking process in detail. Even beginners in cooking according to such recipes can easily cook delicious jam or jam.
From berries and various fruits, you can prepare a homemade sweet treat that will benefit the human body. This is about a simple dish- raspberry jam It prepares very quickly. Even a novice in cooking will cope with the task, if he observes important points.
Treats can be prepared different recipes, each of which has its own cooking technology. There are rules that apply regardless of which recipe was chosen:
- Raspberry is a berry containing a minimum amount of gelling components. To get jam, you need to boil the mass for a long time with a lot of sugar. The addition of components such as pectin or gelatin will help reduce the cooking time.
- Many housewives refuse raspberries because of the seeds. Their presence affects the taste of jam. To make it tender, the berry mass is ground through a sieve and, adding water and sugar, sent to the stove.
- After washing, raspberries are dried on paper towels. If this is left out, excess moisture will make the mass too watery. As a result, the jam will have to cook for a very long time.
With the use of gelling ingredients, pay attention to the recommendations indicated by the manufacturer. The instructions on the package may differ from those in the recipe. In this case, the manufacturer's recommendations should be followed. Since the dosage has already been calculated, the jam will receive good taste and the desired structure.
Preparing raspberries
One of the most tender berries is raspberry because of its structure. Reaching maturity, it begins to sag, lose juice, and eventually dries out or disappears.
After collecting ripe raspberries, you must immediately start cooking jam. But before that, the berry must be washed and cleaned of dirt and insects.
Small bugs can often be seen on the branches and berries of raspberries. In no case should they fall into the sweet mass. Soaking in salted water may solve the problem. After a few minutes, the insects will emerge, and all that remains is to rinse the raspberries under running water. After water procedures, the berries are laid out on the surface so that excess liquid is drained.
How to make confiture at home
If a person hears the word "confiture", it may seem to him that this is some kind of gourmet dish from overseas ingredients. But it's not. This is a delicacy that is prepared from simple ingredients. All components can be found in the kitchen.
Raspberry confiture after cooking acquires an incredible aroma. It is so tender that it melts in your mouth. The sweet mass can be spread on bread and eaten with tea. Blanks for the winter are used as a filling for pies, cookies and buns.
Easy winter recipe
The classic cooking technology involves the use of the following components:
- 1 kg of raspberries;
- 1 kg of sugar.
Cooking:
- Raspberries are washed and dried before cooking.
- The mass is laid out in a saucepan for cooking and covered with sugar. The container is covered with a lid and left for 5-6 hours. During this time, the berry will release the juice, and the jam will not stick to the bottom of the pan.
- Raspberries are put on the stove and boiled until bubbles appear. As soon as the mass boils, detect 10 minutes, stirring it and collecting foam from the surface.
- Then they make a slow fire and continue to boil the jam until it thickens. As a rule, this takes up to 1 hour.
- Without removing the pan from the fire, the jam is poured into sterilized jars and rolled up for the winter with a key.
If you boil the jam for a long time, it will turn out to be too thick. It also affects its quantity - there is less jam. After cooling the cans, they are taken out to the cellar. Jam can also be stored at room temperature.
with gelatin
Ingredients:
- 1 kg of raspberries;
- 250 ml of water;
- 1.3 kg of sugar;
- half a teaspoon of gelatin;
- 2 g citric acid;
- 2 tbsp. l. boiled water (cooled).
How to make jam:
- Raspberries are prepared for cooking, while doing the gelatin mass.
- Mix in a glass citric acid with gelatin. All pour cooled 2 tbsp. l. water and mix.
- Raspberries are laid out in a container, covered with sugar and poured with water.
- Put the pot with the mixture on the fire and wait for the appearance of bubbles. It is boiled for 10-15 minutes.
- Then the gelatin mass is added to the raspberries and the jam is stirred quickly for a minute.
After that, they do not wait until the jam boils again, but pour it into jars. Cooked jam is laid out in sterilized glass containers. These can be jars with glass lids that can be stored in the refrigerator. The rest of the jam, closed in jars, is taken out to a cold place.
In a slow cooker
You can also prepare raspberry jam in a modern kitchen device - a slow cooker. A person is only required to load the necessary components and select a mode. Cooking is carried out in a special bowl. During cooking, open the lid of the multicooker to mix the sweet mass.
Seedless
To get a more tender mass, raspberries are ground through a sieve. Doing this is very easy and simple. Raspberry jam gets a uniform consistency. But this procedure affects its quantity. There is less raspberry jam.
Without cooking
As a result of cooking, a “live” jam is obtained, which has an incredible berry aroma. You can make it with any grinder with the addition of sugar. After the sugar is completely dissolved, the raspberry mass is stored in the refrigerator. A large number of sugar and low temperature will not allow the berries to deteriorate.
With agar-agar
This substance is a good alternative to gelatin. Its taste is not felt in raspberry jam. Perfectly soluble in raspberry juice. Allows you to achieve the desired density and consistency of jam.
Based on starch
Acts as a thickener. It is a component of natural origin. The starch is dissolved in water and then added to the jam. This is done at the end of the boil.
With pectin
The ingredient allows you to make the jam thicker. Eliminates long cooking times. Reduces cooking time by several times. When calculating the dosage, it is necessary to adhere to the manufacturer's recommendations.
With lemon zest
Raspberry itself is a sweet berry, devoid of sourness. It gets even sweeter with the addition of sugar. To diversify the taste, it is recommended to add lemon. Instead of juice, take the zest, rubbing it on a fine grater.
Frozen Raspberry Confiture
You can cook confiture not only in summer, when there is fresh raspberries. Frozen raw materials are also suitable for jam. The technology of preparation is the same. Before cooking, the berries are left for a while so that they soften.
Storage
For daily use, the jar is placed in the refrigerator. It is always at hand and you can enjoy jam at any time. The rest of the party is taken out to the cellar or basement. Keep the jam in the cold so that the mass inside the jar does not deteriorate.
