Jam from 2 oranges. How to cook orange jam - additives and ingredients

The uniqueness of orange blanks is manifested not only in their fresh citrus taste, but also in the fact that they can be closed at any time of the year. In order not to worry about the quality of the final product, you need to select juicy fruits without defects. In this case, it will be possible to put on jam not only the pulp of the fruit, but also its peel, dried crusts, fragrant zest. The process of working with oranges has its own specifics, but is not particularly difficult. You just need to learn the basic rules of approaches, choose the right recipe and you can safely cook an unusual delicacy.

It is quite difficult to spoil orange jam, especially if you follow the sequence of manipulations. But still there are a number of points, the implementation of which will allow you to get the highest quality and tasty product:

1. The sweet mass will become more fragrant and fragrant if you add a little citrus zest to it during the cooking process (even if this is not mentioned in the recipe).
2. Before you start cooking the product, you need to taste the oranges (preferably each). This will allow you to weed out illiquid goods and give you an idea of ​​​​in which direction to adjust the amount of sugar.
3. We carefully check the pulp of the fruit for the presence of seeds. Even the smallest elements can give the composition unnecessary bitterness.

Depending on the type of approach, the main ingredient should be subjected to one of the following types of processing:

• When using oranges along with the skin, we must pre-blanch the fruits to remove bitterness. Only after that we cut the fruit into very thin slices, removing the seeds. This must be done over a deep container so as not to lose the precious juice.
• To obtain pulp for jam, we clean the fruits, divide them into slices, remove all films, and tear the final product into pieces of the desired size with our hands.
• To cook the product on dry crusts, they need to be poured with warm boiled water for at least half an hour, and then cut into thin slices.
• The zest from an orange can be removed with a special tool, but in extreme cases, an ordinary coarse grater will do. No need to be afraid to cut off the white parts, they also have a lot of necessary components.

After preparation, you can begin to create blanks from oranges. In addition to the classic recipes for such desserts, you should try interesting mixes, including those with vegetables.

Classic Orange Jam

If you don’t want to improve what is already so good, you can adopt a couple of recipes that have been used to cook a traditional one-component product for many years:

• Fresh citrus preparation. For 1 kg of oranges we take 1.5 kg of sugar (if the fruits are sweet, then a little less) and 2 glasses of water. Wash the fruits, dry, cut into thin slices, clean from seeds. We make syrup from sugar and water. We spread the fruit in it, mix the mass and bring to a boil. We cook the jam on low heat for 2 hours, stirring the composition regularly and removing the foam from it.

Tip: Lovers of fragrant fruits should not throw away orange peels. They can be harvested for several months and stored in the freezer. When you want jam, the elements will only need to be thawed and used in one of the recipes.

• Variant with orange peels. For a kilogram of crusts or zest, we take two glasses of water, 1.5 kg of granulated sugar, a lemon for sourness. Pour the crusts (soaked, fresh or thawed) with water, put on fire, cook them for at least half an hour after boiling. Add sugar, mix and cook for another 1.5 hours. We introduce the juice of one lemon into the finished product, bring the mass to a boil again and pour it into jars.

If desired, aromatic spices can be added to these products, but these are options for an amateur. The taste and aroma of the products are already rich and spicy.

How to cook orange jam with other fruits?

Oranges can be combined with a variety of fruits, you just need to maintain the proportions of the components. For this, it is not always necessary to follow the rules of the recipe, sometimes it is better to be based on your own preferences. The most popular recipes for orange jam among housewives are the following:

• Jam with oranges and lemons. We take oranges and lemons in equal quantities, in addition, only sugar and water are needed. My citruses (set four lemons aside), dry, cut into thin slices, clean from stones. Pour the fruits with water, which we take three times more than the dense mass, and insist for about 12 hours. We put the container on the fire, bring to a boil and leave to cook for 20 minutes. We insist the workpiece for a day, after which we add the juice of four lemons and sugar, taken in the same amount as the juice. We cook the product for another half hour and lay it out in containers.

• Orange jam with ginger and lemon. For 3 oranges we take a couple of lemons, two glasses of sugar, a glass of water and two-thirds of a glass of grated ginger. Wash oranges and lemons, cut into slices, peel and grind in a blender. Pour the resulting mass with water and put on fire. A couple of minutes after boiling, add sugar, stir and keep the jam for another 15 minutes. We introduce the grated ginger, carefully knead the composition and remove from the stove.

• We take half a kilogram of oranges and tangerines, 1.5 kg of granulated sugar, a quarter of a juicy lemon and two glasses of water. We get orange and tangerine pulp. We cook syrup from sugar and water, with which we pour fruit blanks. Pour lemon juice there, mix and insist for two hours. We put the resulting mass on fire, it should be cooked no more than 10 minutes after boiling. Cool and boil for another 15 minutes. We do two more of the same approaches, after which the jam can be poured into jars.

If you are not sure about the proportions used, it is not worth the risk. It is better to spend a little time preparing just one jar of the product and making sure that everything is matched correctly.

Is it possible to cook orange jam with vegetables?

Orange preparations combined with vegetables are becoming more and more popular. They have a sweet, but not cloying taste, which is appropriate not only on cold winter evenings, but also on sunny summer mornings. Experiments should start with the following recipes:

• Orange and carrot jam. We take 0.5 kg of oranges and young carrots, 3 cups of sugar and a couple of lemons. My lemons, remove the zest, squeeze the juice and collect the seeds, which we put in a gauze bag. We also squeeze juice from oranges, and add the seeds to the lemon seeds. Carrot cut into thin circles. Put lemon zest, carrots into a cooking container, add citrus juices, put a bag with seeds. We cook all this over low heat, stirring regularly, until the zest softens. Then we remove the bag, add sugar and boil over low heat for an hour.

• For three large oranges, we take a medium-sized zucchini, 1 kg of sugar and a few crystals of citric acid. Peel the zucchini, cut out the central part with seeds, and rub the flesh on a coarse grater. Add sugar and infuse the mass for 4-5 hours. The resulting composition is brought to a boil over medium heat, immediately turned off and insisted for another 4 hours. During this time, we cut the oranges, remove the seeds and pass through a meat grinder along with the peel. Add fruit puree to zucchini, bring the mixture to a boil and remove again for 4 hours. Next, we carry out the last boil, adding a little citric acid at the very end.

Orange jam can be prepared without heat treatment. A very popular harvesting option, in which the pulp of an orange is mixed with ground gooseberries and all this is ground with sugar. The mass is placed in glass jars with plastic lids and stored in the refrigerator.

Everyone is used to eating delicious jam from berries or fruits in the winter. Apple, raspberry, strawberry, cherry - such a delicacy is almost always in the house of every housewife. If you want something exotic, then you can make jam or jam from citrus fruits, for example, an orange. Now it is prepared not only in summer, when the harvest is ripe, but also in winter. A few recipes will help you cope with this simple task.

How to make delicious orange jam

Orange jam is not only very tasty, but also healthy, because a huge amount of vitamins necessary for the body is stored in these bright orange fruits. If you dilute citrus with other fruits, you get a real rainbow of flavors, and such a delicacy is unlikely to stand in the refrigerator for a long time. However, to prepare a delicious dessert, you need to carefully select good fruits, and only then proceed to the cooking process itself.

Food preparation

This jam is made from sweet fruits. Previously, all the bones are removed from them, because they can spoil the taste with their bitterness. Some recipes involve the use of not only the pulp of the fruit, but also its peel. In this case, you need to choose oranges without any major scratches and stains. Before cooking, fruits with peel are blanched for several minutes. If dried zest is used, then it is poured with water, leaving it for a while so that it softens.

Orange jam - recipe with photo

A huge number of orange jam recipes with step-by-step instructions will help you choose something suitable. Change the ingredients, add spices to give a special taste and aroma. Dessert from these juicy fruits will surely please your loved ones and will be especially useful during the celebration of Shrove Tuesday, at Christmas. In addition, a jar of delicious jam will be an indispensable treat for guests who suddenly appeared unexpectedly.

Classic recipe

• Time: 2 hours.
• Servings: 10 persons.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

The classic recipe includes oranges, sugar and water. The peel is removed from the fruit, and then separately added in the form of zest. The consistency of the dessert is like jam. If desired, you should add a couple of large inflorescences of cloves or a cinnamon stick during cooking. Then they must be pulled out so that there is only jam in the jar without any debris.

Ingredients:

• oranges - 5 pcs.;
• sugar - 5 tbsp.;
• water - 400 ml.

Cooking method:

1. Wash the fruits, peel, cut into medium pieces.
2. Grind the peel in a blender.
3. Put fruit, zest, sugar in a saucepan. Fill everything with drinking water.
4. Bring to a boil over medium heat, skimming off the foam.
5. Remove from heat, let cool and bring back to a boil. Repeat 2 more times.
6. Pour hot jam into jars, close, put in a dark place.

Orange peel jam

• Time: 2 hours.
• Servings: 10 persons.
• Calorie content of the dish: 250 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

This recipe is similar to the classic one, but the difference is that the peel is not removed from the fruit. For this cooking method, it is better to choose fruits with a thin skin. The taste will turn out to be more tart, with some bitterness, but there are many lovers of such a delicacy. Ideal for tea drinking or making puffs with orange jam. Add spices if desired.

Ingredients:

• oranges - 1 kg;
• sugar - 1 kg;
• brandy - 2 tbsp. l.;
• water - 300 ml.

Cooking method:

1. Wash the fruits, put to boil in water so that the peel becomes softer. After boiling, leave for 10 minutes, then remove and cool.
2. Cut into thin slices without peeling.
3. Put in a saucepan, sprinkle with sugar and cover with water.
4. Bring to a boil while stirring gently. Cool down.
5. Add brandy, stir.
6. Boil again and pour into jars.

From oranges and lemons

• Time: 1.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 245 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

You can add extra sourness to a citrus treat by adding lemon. You need to prepare it in the same way as oranges: first boil it a little so that the skin becomes softer, and then cut it. You can adjust the sweetness of this delicacy at your discretion, but the original recipe is prepared at the rate of 1:1 (1 kg of sugar will be needed per kg of fruit).

Ingredients:

• orange - 3 pcs.;
• lemon - 2 pcs.;
• sugar - 1 kg;
• water - 400 ml;
• carnation - 3 inflorescences.

Cooking method:

1. Wash all fruits and boil in a saucepan for 10 minutes.
2. Cool, cut into thin slices.
3. Put sliced ​​\u200b\u200bin an enameled pan, cover with sugar and pour water.
4. Put on a slow fire and cook until thickened. Stir with a wooden spoon or spatula.
5. While the orange and lemon jam is hot, pour it into glass jars and roll up.

From orange peels

• Time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 240 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: high.

A very unusual recipe for jam from crusts. The taste is very spicy, tart, with a slight bitterness, and the dessert itself is very beautiful. Each strip of crust must be taken and rolled into a curl. In general, if you love oranges so much that you are not ready to make jam from them, but rather eat them yourself, then this option for making delicious jam will be ideal for you.

Ingredients:

• fresh peel - 1 kg;
• water - 500 ml;
• lemon juice - 2 tbsp. l.;
• sugar - 1.5 kg.

Cooking method:

1. Soak the crusts in water for a day.
2. Cut into strips no more than 0.5 cm thick.
3. Twist each strip into a curl. Sew each one with a needle and thread so that it does not unwind, and as a result, long “beads” of curls are obtained.
4. Mix sugar with water and boil the syrup.
5. Put the zest slices into the syrup and cook over low heat for an hour.
6. At the end add lemon juice.
7. When the orange peel jam has cooled, you need to carefully pull out the thread that fixed the curls.

Orange and Ginger Jam

• Time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 235 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

Healthy and tasty jam with the addition of ginger will appeal to all lovers of exotic sweets. Light astringency and pleasant aroma of a healthy root give the dessert a pleasant touch. Only fresh ginger is suitable for cooking, no pickled and especially colored products. To give more sourness, you can replace one orange with a lemon.

Ingredients:

• orange - 4 pcs.;
• sugar - 500 g;
• ginger - 150 g;
• water - 1 tbsp.

Cooking method:

1. Wash fruits, cut, remove all bones (if any).
2. Grind citrus fruits together with the peel using a blender.
3. Put the mass in a saucepan, cover with sugar and pour in water. Bring to a boil over medium heat.
4. At this time, peel the ginger, grate it on a fine grater or chop in a blender.
5. After boiling, add ginger to the rest of the products.
6. Boil the mass until thickened.
7. Pour hot into jars.

• Time: 1 day.
• Number of servings: 8 persons.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

Even with a small amount of fruit, you can make delicious jam if you have pumpkin on hand. If desired, you can add a few slices of lemon to give the final dish additional sourness. The jam turns out to be homogeneous in consistency, but if there is no blender, then it is quite possible to leave the jam with small pieces of fruit. The same jam can be made from ripe bananas.

Ingredients:

• pumpkin pulp - 1 kg;
• sugar - 800 g;
• orange - 2 pcs.;
• water - 1 tbsp.

Cooking method:

1. Cut pumpkin into small cubes.
2. Peel the citrus, also cut into slices.
3. Put all the ingredients in a bowl, cover with sugar and leave for 5-6 hours or even overnight.
4. Put the workpiece on medium heat, add water and cook until thickened.
5. If pieces of fruit remain, then grind them with a blender.
6. Divide hot jam into jars.

With tangerines

• Time: 1.5 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 245 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

If it may seem to someone that the difference between oranges and tangerines is practically not noticeable, then this is not so. These citrus fruits, although similar in appearance, have a different taste. If you add some tangerines to orange jam, you can get a completely new delicacy. Do you want to surprise your guests? Then pour a handful of crushed almonds into the mass.

Ingredients:

• orange - 0.5 kg;
• tangerine - 0.5 kg;
• sugar - 1 kg;
• water - 400 ml;
• almonds - 100 g.

Cooking method:

1. Citruses need to be boiled a little in water so that the skin becomes softer.
2. Once the fruits have cooled, peel them. Half of the zest can be dried or discarded. Grind the other half in a blender.
3. Cut fruits into medium pieces.
4. Put citruses, zest in a saucepan and cover them with sugar.
5. Put on medium fire. Once the sugar dissolves, add water and cook for 1 hour.
6. After cooling, boil again until thickened.
7. Grind the almonds in a convenient way and add to the jam. Mix.

• Time: 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 200 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

If you have a good harvest of gooseberries, then you can make a very tasty five-minute jam. It turns out a pleasant greenish color, with a bright orange note. Any gooseberry is suitable, even frozen. The main advantage of this recipe is that you do not have to stand over the stove for a long time and boil the jam. All ingredients are ground fresh! Gooseberries can be substituted for kiwi.

Ingredients:

• orange - 1 pc.;
• gooseberries - 1 kg;
• sugar - 1 kg.

Cooking method:

1. Wash orange fruits, cut, remove all seeds.
2. Rinse the gooseberries well, remove all debris and stalks.
3. Grind all the ingredients in a blender or pass through a meat grinder to a thick slurry.
4. Mix with sugar.
5. Pour the treat into sterilized jars.

From zucchini

• Time: 1 day.
• Servings: 10 persons.
• Calorie content of the dish: 220 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: easy.

This recipe will come in handy during the harvest of zucchini, because they are an excellent ingredient for orange jam. These vegetables have a neutral taste, and if you add citrus to them, you get a very tasty dessert with a fruity note - the jam resembles jam in consistency. In addition to oranges, you can put grapefruit, tangerine, lemon, in general, any citrus that gives sourness to the jam.

Ingredients:

• zucchini - 1 pc.;
• orange - 2 pcs.;
• sugar - 1 kg;
• lemon - 1 pc.

Cooking method:

1. Wash the zucchini, peel the skin, cut into small cubes.
2. Pour boiling water over the lemon, rub the zest on a grater. Cut the fruit, remove the seeds and grind in a blender.
3. Pour boiling water over oranges, then cut into thin slices along with the peel.
4. Mix all the ingredients with sugar and put on a slow fire.
5. Bring the mass to a boil, cool.
6. The next day, boil again and pour into jars.

Orange-apple jam

• Time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 245 kcal / 100 g.
• Purpose: for dessert.
• Cuisine: international.
• Difficulty: medium.

Even ordinary apple jam can be made more savory by adding an orange to the fruit. Choose ripe, but not overripe fruits, otherwise the mass will turn out to be opaque. Apples can be substituted for pears. Depending on the condition of the peel, you need to decide whether to cut it off or not. The thicker the peel of the apples, the denser the consistency will be. Citruses for this recipe are used without skins.

Ingredients:

• apples - 1 kg;
• orange - 2 pcs.;
• sugar - 1 kg;
• water - 1 tbsp.

Cooking method:

1. Wash the apples, cut, remove the core and cut into slices 0.5 cm thick.
2. Peel the citrus, remove thick inner films, if any, cut into small pieces.
3. Mix fruit and sprinkle with sugar.
4. After the juice comes out, put on fire, add water and cook after boiling for 15-20 minutes.
5. Remove foam, cool.
6. Boil the jam again.

Making jam is not a difficult process, but there are some recommendations that will help improve the quality and make the final result even tastier. Here are some helpful tips from the pros:

• If you want your dessert to be more transparent, then be sure to remove all the foam during cooking.
• You can cook this delicacy in a slow cooker with the lid open in the "Steam cooking" mode.
• You need to rub the zest on the smallest grater. So the orange peel jam will turn out to be more pleasant in texture.
• If you want to make the jam even more “tender”, then after the first cooking, break the pieces of orange with a blender to a puree consistency. Then cut the re-cooking time in half.
• It's easy to make your apple-orange jam even tastier - add cinnamon to it during the cooking process.
• Jam should only be served chilled. It acquires a pleasant jelly-like consistency.
• Store the finished product in a cool place (refrigerator or freezer).
• The amount of sugar can be changed as you like, but it should be borne in mind that unsweetened jam will be stored much less.
• When cooking, turn off the stove only after the mass has boiled for 10-15 minutes.
• To soak the crusts, it is convenient to use a colander by placing it in a container of water. Then you just need to pull out the colander without catching small pieces.

Video

For the inhabitants of our strip, orange jam is an unusual delicacy. These sunny bright fruits do not grow everywhere with us, therefore it is much more familiar and easier to use apples, cherries, currants, strawberries and other gifts of summer for making jam. However, it is reckless to neglect these citrus fruits. Oranges contain a large amount of vitamin C, which supports the immune system, as well as a whole range of other vitamins and minerals that are beneficial to the body. Orange jam is not only healthy, it has an unusual pleasant sweet and sour taste and fresh citrus aroma. In addition, a variety of recipes will help to prepare an excellent dessert for the whole family for every taste.

Preparation

First you need to make some simple preparations. First, choose a suitable cookware for cooking - it should be thick-walled and wide: stainless steel is suitable, as well as an enameled pan or basin.

Secondly, the fruits must be washed thoroughly. If the peel is also used, they should be blanched in boiling water for a few minutes to get rid of the unwanted bitter taste. It is very important to remove every single stone from oranges - they also give bitterness, and eating jam with them is simply unpleasant. It is advisable to taste each fruit. So you can identify and remove "weak links" in time. After all, just one unsweetened, watery or, worse, spoiled orange can spoil the taste of the whole jam.

You can use only the pulp of oranges or together with the zest, make orange peel jam, and add other fruits if desired. So let's take a look at recipe by recipe.

Classic recipe

To begin with, consider the recipe for orange jam with or without crusts (optional), without adding other fruits.

Here's what you need for this:

• 1 kg of oranges
• 1 kg of sugar
• 2 glasses of water.

Wash fruit thoroughly with a brush. We cut arbitrary pieces of the same size: these can be slices or cubes, for example. It is better to cut over the pan or in some cup - it is important not to lose the juice. Be sure to remove the bones! We combine water and sugar and cook the syrup over low heat until it thickens. Then we dip the sliced ​​oranges into the syrup, and also pour in the collected juice, and cook for about 2 hours on the same low heat. When the orange jam is ready, it can be poured into jars and rolled up.

Orange peel jam

You can take any crusts for this dish: fresh (just removed), frozen (you need to defrost a little before cooking) or dried (pre-soak until swollen). You can cut into thin strips, spirals or grind in a meat grinder - as you wish. If the skins of the oranges were thick, it is recommended to peel off the white film from the inside.

So, the crusts are cut, now they need to be weighed to determine the amount of other ingredients.

The recipe is:

• 1 part orange peels
• 1.5 parts sugar
• 2 parts water
• lemon juice or citric acid to taste (about the juice of one lemon per kilogram of peels),
• cinnamon or ground ginger (optional)

Let me explain: if the crust is 1 kg, take 1.5 kg of sugar, and 2 liters of water.

Pour the crusts with water and boil for half an hour, then throw sugar there and cook for an hour and a half. When the orange peel jam is ready, it's time to add the lemon component - juice or acid. Pour into jars or other containers.

Oranges and lemons

To prepare this fragrant citrus delicacy, we need:

• oranges - 0.5 kg,
• lemons - 0.5 kg,
• sugar - 1 kg,
• water - 1.5 liters.

Wash fruits thoroughly. We take off the skin. Finely chop the skins from one lemon and one orange and put them in a saucepan. Then we cut the citruses into neat identical pieces or circles. We save all the leaked juice and pour it into a saucepan with chopped oranges and lemons. We certainly remove the bones - we do not need bitterness. Pour everything with water and cook until the fruit is completely softened, then add sugar and simmer on the fire for about half an hour. Finally, orange and lemon jam is ready!

It is believed that this jam goes well with cheese and a glass of dry wine - this is how it is eaten in Italy.

From apples with oranges

The usual apple jam can be cooked with oranges - they will add an unusual aroma, taste and color to the dessert. The following is a recipe with photos. Let's see what you need to make apple and orange jam.

For 1 kg of apples you will need a couple of large oranges, 1 kg of granulated sugar, 1 glass of water. You can add a little cinnamon if you like.

First, let's deal with oranges: they need to be cut along with the peel, pour boiling water and cook until the skin softens. Now is the time to add sugar. We cook syrup.

Peel the apples and remove the core. We cut them into small pieces. We keep these slices for about five minutes in boiling water - blanch. We send apples to a pan with oranges and cook until tender.

Now that the jam is ready, you can add some cinnamon to your taste.

In a slow cooker

Among housewives, the multicooker is famous for the fact that it is easy to cook in it. Orange jam is no exception.

We will need:

• oranges - 4 pieces (medium size),
• lemon - half
• sugar - by weight of oranges (about 0.5 kg).

We take citruses and clean them from skins and white films. Finely chop the peels from half a lemon and one of the oranges to add to the jam, the rest will not be useful to us. We cut the fruits into slices, put them in some kind of dish and soak in water for a day so that the liquid barely covers them.

After a day, all the bitterness from the oranges is gone, and you can get down to business. We take out the fruit from the water and transfer it to the slow cooker. We send sugar there and turn on the "baking" mode. We wait for the boil and set the baking time - half an hour.

After 30 minutes, orange jam in a slow cooker is ready. If you prefer jam, you can grind the jam with a blender. It remains only to pour the delicacy into clean jars.

Stories from our readers

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 versatile recipe will help you prepare a treat 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. It is convenient to peel the zest with a special tool; 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; fill with clean water and put 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 into 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 a slow fire and cook until it thickens, it 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, the finished jam can be pureed and brought 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 cold water into any heat-resistant container, dip 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 the orange peel from the thread and pour the 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. We also wash oranges and cut them into large pieces along with the zest, while not forgetting to remove the seeds. 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 citrus fruits to cool at room temperature.

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 in 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, then 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 the mass to the 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.

Pour hot apricot jam with orange 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 delicious ideas for yourself to implement.

Eva Casio specially for the site

2015, . All rights reserved. Copying is prohibited.

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

Orange jam is not only tasty and unusual, it is also very useful in winter, because it contains the well-known vitamin C and many other 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 an enameled pan or 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

The most delicious orange jam is not difficult to prepare. For two liter jars of the finished product, you 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. The finished jam is laid out in plastic containers with lids and stored in the refrigerator, or rolled into 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 the 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 a lot of “orange waste” has accumulated at home after the New Year holidays, 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

Not only delicious, but also very beautiful jam is prepared from orange peels. 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 exceed 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 you use more 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 get a delicate orange jam, after the first cooking procedure, the mass should be crushed in a blender.

Those who have never tried an 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! Bon appetit!