Making orange jam is possible at any time of the year, since you can buy the ingredients necessary for jam at any time. You can make fresh jam at any time and please your beloved household members.

Orange jam can be prepared using several recipes. This recipe is considered the easiest, where the main ingredients are the oranges themselves.

To make regular jam from oranges alone, we will need:

• 1 kg of oranges;
• 1.5 kg sugar;
• 2 glasses of water;
• 3 tbsp. l. orange zest.

Before you start cooking, you need to thoroughly wash all the oranges, wipe, dry, peel and divide into slices. So that the seeds do not interfere with the jam when consumed, it is advisable to remove them. We also remove hard veins. After the oranges have been prepared, cut each segment into 2 parts.

To make the base of the jam, you need to boil sugar syrup. It is prepared in an enamel pan using water and sugar, boiled until the sugar dissolves and the syrup is thick.

After the syrup has been prepared, place the chopped orange slices and chopped zest into the pan. When the jam starts to boil, remove the film. Then cook for about another two hours without a lid, over low heat, stirring occasionally.

Remove the jam from the stove, cool and repeat the cooking operation two more times. As soon as it has been boiled for the third time, remove the jam from the stove, cool well and pour into pre-prepared sterilized jars and seal with lids.

You can add spices to this jam: cloves, black pepper, cinnamon or cardamom. And the addition of nuts, mainly almonds, but you can use any others, will give it a refined taste.

Just before adding nuts to the mixture during cooking, they should be washed and soaked overnight in cold water so that they become a little softer, and the jam itself has a pleasant taste and additional aroma. Nuts can be finely chopped, grated on a fine grater or crushed in a blender.

This jam turns out to be quite thick and is used as a filling for text products. It will also be a tasty addition to cottage cheese and porridge.

From the remaining oranges, you can prepare a delicious homemade one that will give you energy and good mood even on a cold winter day.

Orange jam with ginger

Ginger is very beneficial for our body. It contains a large amount of useful substances and vitamins that saturate the body and make it resistant to various colds. Therefore, preparing orange jam with the addition of ginger will not only be healthy, but also very tasty.

Preparing the following ingredients:

• 1 kg of oranges;
• 2 medium lemons;
• 300 g ginger root;
• 1.5 kg sugar;
• 2 glasses of water, then the jam will not be too thick. For those who like a thicker consistency, one glass of water will be enough.

First, prepare oranges, lemons and ginger root. We thoroughly wash and dry everything. Removing the zest from oranges using a vegetable peeler is the fastest way. It is most convenient to remove the zest from lemons using a regular grater. It is advisable not to remove the white pulp from oranges, since thanks to it, the jam turns out to be the thickest, but from lemons this pulp must be removed, as it is quite bitter and can ruin all the jam for you. Peel the ginger and finely grate it on the same grater.

Finely chop the oranges, zest and lemons, and if you want jam instead of jam, use a blender to chop.

Pour water into an enamel pan. Place oranges, lemons and ginger in layers, sprinkling sugar on each layer. Cook over low heat, stirring occasionally.

Bring to a boil and cook over low heat. Then put the resulting thicken into sterilized jars and screw on the lids.

This jam will be perfectly used to strengthen the immune system in winter and seasonal seasons, as well as in the prevention and treatment of colds.

An equally effective remedy for improving well-being and boosting immunity in winter is , which can be easily and quickly prepared at home.

Orange and gooseberry jam

There are two types of making orange and gooseberry jam. The first is the so-called raw jam, which does not require cooking. Secondly, it is subjected to heat treatment. We suggest experimenting and making jam using one or another recipe.

To make raw jam you will need:

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

Cooking process:

Wash and dry the oranges, peel and remove any seeds. Wash the gooseberries, removing the stem. Grind the prepared ingredients using a blender or pass through a meat grinder.

Transfer the crushed pulp into a deep dish, add sugar and mix thoroughly until the granulated sugar dissolves.

After the sugar has dissolved, the jam obtained in this way is poured into sterilized jars, closed with plastic lids and placed in the refrigerator.

The shelf life of this jam is not long, so those with a sweet tooth will have to consume it first.

Also, without a doubt, your family and friends will like it.

Jam for long-term storage

For long-term storage, the jam must still be cooked. Therefore, the second version of the recipe is more convenient and practical.

The following products will be needed:

• 1 kg of oranges;
• 1.5 kg gooseberries;
• 1.5 kg sugar;

Cooking process:

Wash the oranges, cut into 4 parts, remove the seeds and grind together with the peel using a meat grinder. Also mince the gooseberries. Place everything in a saucepan, add sugar and put on fire. It is necessary to stir periodically. As soon as the jam mass boils, reduce the heat, cook for another 10 minutes and remove from the stove.

The jam should brew, and then you can continue cooking a second time for only 15 minutes.

Pour hot into jars. The jam will be delicious and aromatic!

Orange jam with apricots

Apricot itself is a very juicy, sweet and aromatic fruit. As a companion in jam with oranges, it acquires an even brighter aroma and indescribable taste.

To make this jam, you will need the following ingredients:

• 2 kg apricots;
• 0.5 kg of oranges;
• 1 kg sugar.

For jam, you need to purchase ripe, but not overripe apricots. The bones should separate well.

Cooking process:

Rinse the apricots and dry them on a towel, then divide them into two parts and remove the pits. Do not throw away the seeds, as they will also be used to make jam. Place the apricots on the bottom of the pan and cover with granulated sugar.

Wash the oranges thoroughly and cut into rings along with the peel, removing the seeds. Place the oranges on top of the apricots and also sprinkle with sugar.

Chop all the apricot pits and remove the kernels. Despite the fact that the kernels are bitter when raw, when they are cooked they give the jam a unique taste. Grind the apricot kernels and add to the rest of the ingredients in the pan.

Mix everything thoroughly, cover with a towel and leave for half an hour so that the sugar begins to dissolve and saturate the apricots and oranges.

Once the apricots have released their juice, place the pan over moderate heat and stir occasionally, remembering to skim off the foam. The foam must be removed with a wooden slotted spoon.

As soon as the foam disappears and the jam begins to bubble, remove from the stove and cool.

Again, after 5 hours, put the pan on the stove. Cook over low heat for exactly an hour, remove from the stove.

Pour the jam into jars, seal and turn the lid down until it cools completely.

The jam turns out very tasty. It will be an excellent addition to porridge, cottage cheese, sandwiches, and can also be used as a filling for sweet pies.

Orange jam with young carrots

To prepare such an unusual jam you need to prepare:

• 750 gr. granulated sugar;
• 600 gr. oranges;
• 500 gr. young carrots;
• 2 lemons;

Cooking process:

Rinse the lemons well and dry on a towel. Cut the zest from them and grind in a blender or using a meat grinder. Divide the lemons into several parts for convenience. Remove all seeds from the slices. Place the chopped slices in a bag made of gauze and carefully squeeze lemon juice out of them.

Wash the oranges thoroughly, dry, peel, cut into slices, remove the seeds. Using a gauze bag, also squeeze out the juice, as you did with a lemon.

Do not throw away lemon and orange pits. Place in the same gauze bag.

Take young carrots, rinse under running water, peel and cut into thin slices. If desired, you can chop the carrots by passing them through a meat grinder or using a blender. This point is a matter of taste.

After the carrots are cut, place them in an enamel pan along with the lemon zest.

Pour lemon and orange juices on top. Place the bag of seeds in the pan. Place everything on moderate heat and remember to stir constantly so that nothing burns. Cook until the lemon zest softens. Then take out the bag with the seeds and add sugar.

Continue cooking for about an hour, stirring, remembering to remove the foam.

As a result, pour the resulting tasty hot delicacy into jars. Seal with lids and place in a dark place, bottom up, until completely cooled.

Such jam is less expensive in terms of cost, but at the same time it is not inferior to other types of jam in its taste.

We will be happy to answer any of your questions in the comments.

You won’t surprise anyone, unless you add some exotic component. But bright, elegant oranges... Orange jam is not only tasty, but also beautiful, 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 using one of the following recipes.

Orange jam: a simple recipe

This universal recipe will help you prepare a delicacy for tea or for wrapping 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 making this jam. We wash them with a brush, thoroughly cleaning the skin. Let's dry.

Peel off the zest. In the finished jam, the zest looks beautiful in stripes, but you can cut it as you see fit. It is convenient to peel the zest using a special device; You can also use a regular grater or even a vegetable peeler.

So, 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 place on the stove again. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate possible bitterness from the orange peel.

We clean the fruits, remove the pulp from films and seeds. Place the peeled orange slices in a container with the zest and weigh the resulting raw materials for jam. Pour the same amount of sugar into the orange mixture and add 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 skimming off the foam. By this time the jam should thicken.

After this, pour the orange jam into sterilized jars and immediately seal. Turn the jars over; cover with a blanket and leave until cool.

You can make jam in a slow cooker in the same way.

Let's give the calculation a little more precisely:

a kilogram of thin-skinned oranges;

a glass of sugar;

glass of water.

We clean the oranges, remove the films, and place them in a multicooker saucepan. Add sugar and add water - leave the citrus pulp in this state for an hour, or better yet, overnight. Then leave the saucepan in the open multicooker until it boils, plus five minutes for cooking. You can select the mode “steaming”, “stewing” or “baking”. Don't go far - you should be able to stir the jam so it doesn't burn. Next, turn off the multicooker and leave the jam until it cools completely. Heat again and cook after boiling for five minutes in two more batches, after which we pour the jam into sterilized jars and seal.

After the first cooking, you can puree the contents of the pan 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.

We keep the citruses in boiling water in the peel for 5 minutes, then peel them, cut them into pieces, 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 until the sugar dissolves.

Add the prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which the orange and lemon jam is immediately poured into jars and rolled up.

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

1 kg pumpkin pulp;

850-1000 g sugar;

1 large juicy orange;
1 lemon.

Wash the pumpkin and cut into small pieces. We peel the orange, but not the lemon. Remove the seeds and chop finely (lemon with peel). Sprinkle all the ingredients for the jam with sugar and leave overnight.

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

If desired, the finished jam can be pureed and brought to a boil again before canning it.

Take:

1 kg apples;

1 orange;

500 g sugar.

Peel the apples and cut them into small cubes, removing the seeds along the way. We also cut the oranges, but leaving the zest; remove the seeds and break the pulp with a blender. Add to the chopped apples and add sugar. Cook over low heat for 40-50 minutes with regular stirring; signs of readiness are the slow dripping of syrup from the 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 sugar.

Wash and grate the zucchini, place in an enamel container and cover with sugar. Leave overnight.. Cook over medium heat for 30 minutes while stirring, then turn off the heat 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 boiling for 15 minutes, after which the jam is immediately poured into sterile jars.

A beautiful jam that can easily become a gift for anyone - of course, provided that the person is not allergic to citrus fruits. We offer you a visually impressive (and labor-intensive) option - and its lightweight version, which is also beautiful and tasty, but will require much less effort from you.

5 large oranges;

600 ml water;

500 g sugar.

Wash citruses - it’s good to use a brush for this. We peel 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 white inner part. 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. Craftswomen will even love it! We cut off the inner white part, then roll each strip into a relatively tight roll and thread it onto a thread using an ordinary needle (just don’t use one that is too thin, otherwise it may break). It is best to use white thread.

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

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

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

Place the spirals (still threaded) into the syrup and bring the mixture to a boil. Carefully remove the orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Let's roll up.

1 kg of oranges;

100 g fresh ginger root;

1 kg sugar;

2 liters of drinking water.

Wash the citrus fruits well, peel them, squeeze the juice out of the pulp, and finely chop the pulp. Peel the ginger and grate it on a fine grater. Place the pulp, ginger, juice, sugar and water into a container for making jam.

Place the saucepan on the stove over low heat and slowly bring to a boil, then increase the heat slightly and cook, stirring, for a quarter of an hour until thickened.

Pour hot into sterilized and heated jars and seal.

An unusual combination of gooseberries and oranges is another recipe to add to your culinary repertoire. You will need:

1 kg of ripe gooseberries;

3 oranges;

1 kg sugar.

Prepare gooseberries: wash them, pick off the stems. We also wash the oranges and cut them into large pieces along with the zest, not forgetting to remove the seeds. We pass the prepared fruits through a meat grinder, add sugar and leave until the sugar dissolves, after which the jam can be put on the stove.

After the mixture boils, reduce the heat to low and leave to simmer 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 oranges;

1-1.2 kg of sugar;

500 ml water.

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

Make syrup from water and sugar. At this time, prepare the fruit: cut tangerines and oranges into thin slices along with the peel. At the same time, remove all the seeds.

Pour the syrup over the prepared fruits and leave to steep for several hours. Then cook in three approaches; Boiling time for each approach is 15 minutes. Several hours should pass between batches so that the jam has time to cool completely.

At the end of cooking, during the third approach, add freshly squeezed lemon juice. Pour hot tangerine and orange jam into jars and seal.

3 large oranges;

2 large ripe kiwis;

half a lemon;

800 g sugar;

100 ml water;

a bag of vanilla sugar.

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

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

1 kg bananas;

1 kg of oranges;

1 kg sugar.

The amount of sugar can be reduced, because... Due to the sweetness of fruits, sugar itself can make it cloying.

Peel the bananas and cut them into slices. We clean the oranges from peels and films, and remove the seeds. Place the pulp in a bowl for making jam, put bananas on top, but do not mix. The third layer is sugar. Place the mixture on low heat, bring to a boil, then stir.

After boiling, cook the banana and orange jam for 40 minutes, remembering to skim off the foam, and then pour it into jars; roll up.

1 kg of pears;

1 small orange;

1 kg sugar;

2/3 tbsp. water.

For this jam, choose ripe but not overripe fruits. Depending on the variety, we decide whether to leave the peel of the fruit in the jam (too thick and rough skin will become even harder in the jam). 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 prepare the syrup from the specified amount of water and sugar. Drain the pears into a colander, then place them in the syrup and cook for 7 minutes over low heat. Cover the container with jam with a mesh or gauze and leave to cool, possibly overnight.

When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. We repeat this stage three times.

During the last cooking, add thinly sliced ​​orange to 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 seal.

3-4 small persimmons;

1 orange;

1.5 tbsp. Sahara.

Peel the persimmons, cut them into pieces, put them in a saucepan and add sugar. Remove the zest from the orange and squeeze out the juice. We also add the juice and zest to the saucepan with the persimmons.

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

1 kg cranberries (frozen will also work);

1 orange;

1 kg sugar;

200 ml water.

Wash the berries and orange well. Finely grate the zest from the orange. Squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.

Prepare the syrup - to do this, pour sugar with a mixture of water and juice and bring the syrup to a boil, after which we immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, after which we 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 carrots;

2 oranges;

150 g almonds;

1-1.1 kg of sugar;

4 tbsp. honey;

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

Wash the carrots, peel them, wash them again and grate them. While we are working on carrots, a saucepan with 2 liters of water is on the fire. Place the carrots in boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make syrup.

To make the syrup, squeeze the juice from the oranges and pour it into a saucepan for making jam. Add sugar and honey and prepared drinking water there. Put the syrup on the fire and boil for exactly 7 minutes, then add the carrots to 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 remove the skins from the nuts.

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

For red currants we take products in the following proportions:

1 kg currants;

1 kg of oranges;

1-1.2 kg of sugar.

For blackcurrant the calculation is as follows:

1 kg currants;

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 the oranges, cut them into pieces with peel and remove the seeds.

Grind the prepared fruits in a blender until smooth, add sugar, and mix. At this stage, the sugar has almost dissolved, and such 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 placed in sterile jars, rolled up and stored in a cool place.

1 kg of apricots;

1 orange;

800 g sugar;

1/3 lemon.

Wash all fruits well. Squeeze the juice out of the lemon and pour it into a container for making jam. Add sugar there too.

We cut the orange into pieces along with the peel, but carefully select the seeds - we don’t need them in the jam. Prepare the apricots: divide them into halves and remove the pits. Pass the chopped orange and apricots through a meat grinder or grind them in a blender until pureed. Add the mixture to lemon juice and sugar.

Cook over moderate heat until boiling, stirring. Make sure that all the sugar is well dissolved. Then increase the heat and let it simmer for 10-15 minutes, stirring constantly. Be sure to remove the foam.

Pour hot apricot jam with orange into jars and roll up.

2 grapefruits;

1 orange;

400 g sugar.

Peel grapefruits and oranges, remove seeds and membranes, leaving only the pulp. Soak the lemon in boiling water for two minutes and dry; rub the zest off it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice out of the lemon itself and pour it into the container with the raw materials for jam.

Bring the jam to a boil over moderate heat, remembering to stir from time to time, and then cook over low heat until its volume is reduced by half.

We store this grapefruit and orange jam in the refrigerator or pour it hot into sterile jars and seal it.

We hope you liked our selection of orange jam recipes and you have chosen a couple of delicious ideas to implement.

Eva Cascio specifically for the site

2015, . All rights reserved. Copying is prohibited.

Jam from oranges and lemons turns out richer and more aromatic than when you cook it separately. It can be prepared in different ways: only from the pulp, only from the peel, with whole fruits cut into small pieces along with the peel. In the first case, the result is more like jam or confiture than jam - at least in consistency.

The five most commonly used ingredients in orange and lemon jam recipes are:

If you cut citrus fruits for jam into wedges and boil them so that they do not lose their shape, you will get a good decoration for pastries and cakes. The density of the jam can be controlled during cooking: with a long cooking time it becomes thicker, with a short cooking time it becomes thinner.

A simple recipe for orange and lemon jam looks like this:

1. Pour boiling water over the citrus fruits and cut off the peel with the white pulp.
2. Cut the juicy core into pieces, removing the seeds.
3. Separately, boil the sugar syrup and immediately add citrus fruits to it, stir.
4. Cook over low heat, stirring, until the jam reaches the desired thickness.
   If desired, you can add the peel to the jam, but without the white layer.
   An alternative cooking method: boil oranges whole, then cut them, add sugar, cook for about an hour, add lemon juice.

Another way: citrus fruits are passed through a meat grinder, mixed with sugar and boiled until tender.

Five fastest recipes for orange lemon jam:

• To prevent the jam from becoming bitter, citrus fruits are doused with boiling water before slicing
• The bitterness of the jam can come from the seeds and the white layer under the skin
• The jam will turn out tender if you cook it from squeezed citrus juice, only in this case you will have to add gelatin
• if you add a little grated ginger root to the jam, it will enhance the taste

Fragrant orange jam will be a great addition to your breakfast or afternoon snack. Read the article on how to prepare this dessert!

Oranges can be bought in central Russia at almost any time of the year. But even ripe juicy oranges can never compare with the taste of aromatic and warming orange jam. During the cold winter season, having orange jam at home is only welcome!

Cooking orange jam is quite long and consists of the following steps:

• Soaking oranges in water for 1-2 days
• Boiling oranges in water
• Peeling, sometimes peeling
• Boiling oranges in sugar
• Distribution of jam among jars

Orange jam - a delicious warming sweet in winter

Orange jam is prepared with any fillings: ginger, rhubarb, lemon, peaches, melon.

Orange jam in a slow cooker, bread maker, microwave?

Progress does not stand still, so it has become fashionable to cook food not “the old fashioned way” on the stove, but in bread machines, microwaves and multicookers. Sometimes steamers and pressure cookers join this list, but more about them another time.

Let us analyze in detail the recipe for making orange jam in a slow cooker.

Products:

• oranges - 3 kg
• granulated sugar - 3 kg (less possible)
• water - glass or 200 ml
• lemon or lime (juice) - 100 ml

Preparation:

• Peel the outside of the oranges and remove the white membranes from the inside.
• Peeled oranges finely chopped
• Combine sugar, lime or lemon juice and oranges. Leave for 2 hours
• Prepare jars (wash and sterilize)
• Pour some of the jam into the multicooker bowl. You won’t have room for the whole mass, you’ll have to cook it in parts.
• Turn on the “steam” mode and cook for 40 minutes
• If the oranges are not soft enough, repeat the procedure after 12 hours.
• Pour the prepared jam into jars, close and remove

Note to housewives! If you want to make orange jam even more “delicate”, then after the first cooking, beat the orange pieces with a blender until the consistency of puree. Then reduce the re-cooking time by half.

If a stir-cooker is more or less suitable for making jam, then how to make jam in a bread maker?!

Recipe for orange jam in a bread machine:

Products:

• oranges - 1 kg
• granulated sugar - 1 kg
• lemon (juice) – 100 ml

Preparation:

• Orange jam is prepared in a bread maker in the same way as in a slow cooker: oranges are prepared, mixed with sugar and juice
• Next, the mass is laid out in the bread machine and the “jam” or “jam” mode is set
• Then the finished jam is poured into sterilized jars

You can even make amazingly delicious orange jam in the microwave!

Products:

• oranges - 1 kg
• granulated sugar - 700 g
• lemon or lime juice - 100 ml (or 50 ml if lime)

Preparation:

• Wash the oranges very well to remove any dirt and soak them in boiling water for half an hour. This way the bitterness will go away
• Peel the zest from the oranges, then peel without white films
• Peel orange slices from films and seeds, finely chop
• Next, you can use a blender to grind the oranges, or leave it as is and skip this step
• Combine the zest, oranges, half the sugar, lemon or lime juice and peel, mix. Microwave at maximum power for 15 minutes (use a glass microwave dish!)
• Remove the form with jam and stir. Add the remaining sugar, mix and microwave again for 15 minutes.
• Pour the jam into prepared sterilized jars

Interesting! Making orange jam can be much easier! It is not necessary to separate the zest from the skin. This step, like adding the crusts to the jam, can be omitted.

Apple-orange jam, recipe

Fragrant, inviting and bright orange and apple jam will probably appeal to everyone. It’s so nice in the winter to “open a jar” from summer or early autumn and eat it while watching a TV series or with family and friends!

Ingredients:

• hard apples - 1 kg
• oranges - 1 kg
• water - 50 ml
• granulated sugar - 500 g

Preparation:

• Wash the apples, remove peels, seeds and stems. Cut into cubes (slices)
• Soak oranges for 20 minutes in hot water or boiling water
• Peel the oranges and remove the white membranes and seeds from the orange segments. Cut in small pieces
• Pour water into a saucepan with a very thick bottom or cauldron. Then add the rest of the products. Mix
• Place the bowl with the jam over medium heat. Then, as the jam boils, reduce the heat to low. Cook for at least half an hour, stirring frequently
• Pour hot jam into pre-prepared jars and seal

The photo shows a very tasty dessert - orange and apple jam with cottage cheese!

Helpful advice! If you want to make your apple-orange jam even tastier, add cinnamon to it during the cooking process.

Five-minute orange jam

Is it possible to make jam in 5 minutes? How real it is. But don’t rush to “turn on” the skeptic. Five-minute jam is not such a rarity now. However, this is one of the easiest ways to make jam. It is prepared in two boils.

Ingredients:

• oranges - 1 kg
• granulated sugar - 1 kg
• water - 1.5 cups or 400 ml
• citric acid or cinnamon to taste

Preparation:

• Here everything is as always: peel the oranges from peels, seeds and films, cut
• Chop the peels of two oranges into strips
• Combine all ingredients, cook over low heat for 5 minutes after boiling.
• Remove the jam from the stove for 12 hours, cover with a lid.
• After 12 hours, boil the orange jam again (after boiling for 5 minutes)
• Pour into sterile jars

Orange jam with peel

What is the secret of aromatic orange jam, besides spices? In the peel! Yes, yes, it is the jam made from oranges with peel that turns out to be the most delicate and pleasant to the taste. Just for those who love delicious food.

Ingredients:

• oranges - 1 kg
• orange peels - 1 kg
• lemons - 200 g
• sugar - 1.5 kg
• water - 0.5 liters

Preparation:

• Peel whole oranges, remove membranes and seeds from orange slices, finely chop
• Cut the orange peels into long strips, after rinsing them with water and pouring boiling water over them to remove bitterness.
• Lemons can be cut with the peel, or you can remove the zest and add it later
• Combine all ingredients in a bowl (saucepan), stir
• Cook over low heat after boiling for about an hour
• Remove from heat, pour into prepared sterilized jars

Orange and lemon jam

No less tasty jam than the previous ones is jam made from oranges and lemons. The sweet taste of orange is interrupted by the tart and sour taste of lemon. These two fruits complement each other perfectly.

Ingredients:

• oranges - 1 kg
• lemons - 1 kg
• sugar - 1 kg
• lemon or ox juice - 200 ml

Preparation:

• First, pour boiling water over the oranges
• Wash the lemons and cut them, including the peel, into cubes or slices.
• Prepare oranges according to the standard: remove peel, white partitions, seeds. Cut into cubes
• Place oranges, water and lemons in a bowl or saucepan. Add half the sugar
• Cook the future jam over low heat for half an hour. The time can be increased a little
• Cover with a lid and put the jam in a cool place (but not cold) for 12 or 24 hours.
• Add the remaining sugar to the jam. Boil the jam again, this time for 20 minutes.
• Pour into prepared jars

Important! Jam should only be served chilled! It acquires a pleasant jelly-like consistency.

Ginger and orange jam

This recipe is perfect for making sandwiches! The consistency of the jam is thick, but not as thick as hardened honey. The jam is convenient to spread on bread, rolls, or simply eat as a snack with hot tea.

Ingredients:

• oranges - 1 kg
• lemons - 700 g
• sugar - 1 kg
• ginger (root) - 200 g (less is possible, go by taste)
• water - 2 glasses

Preparation:

• Wash the oranges immediately and remove peels and seeds. Cut in small pieces
• Wash lemons, remove seeds, cut into cubes with peel
• Peel ginger, grate on a fine grater
• Combine oranges, lemons, sugar, half the ginger and water
• Cook the future jam for half an hour from the moment it boils
• Then add the remaining ginger and cook for another 20 minutes
• Pour into jars and roll up

Take note! With this method of cooking, ginger does not “evaporate” into the air, but retains its aroma until the very end.

Banana and orange jam

An unusual combination - banana and orange. Nutritionists do not recommend eating these two fruits raw together, because they will interfere with each other’s absorption, but they make excellent jam! Note to all exotic lovers!

Ingredients:

• bananas without peel - 1 kg
• oranges with peel - 1 kg
• granulated sugar - 1.5 kg
• water - 1 liter (less possible)

Preparation:

• Wash the oranges very well and remove the peel. Ideally, you need to remove the seeds
• Cut bananas lengthwise, then crosswise.
• Oranges cut into cubes
• Combine sugar and water, make syrup
• Add prepared banana and oranges to the syrup, stir
• Cook for at least one and a half hours, or better yet, two hours over low heat. Stir occasionally
• Pour into sterile jars and seal

Orange and banana jam

Important! If you want to give this already special jam an even richer taste, add cinnamon or citric acid. Then everyone will remember your jam for a long time!

Red and orange are a pretty bright combination! Usually rhubarb is boiled with strawberries, but why not take the risk if the strawberry harvest is not going well and make orange and rhubarb jam?

Ingredients:

• rhubarb (stems) – 1.5 kg
• oranges - 1 kg
• granulated sugar - 2 kg

Preparation:

• Peel the rhubarb from films, if any, and cut into cubes. The smaller the better
• Peel the oranges from peels, membranes and seeds and chop finely
• Separately slice the orange peel
• Mix everything and leave to soak for 30-40 minutes. Oranges and rhubarb will give juice during this time. Do not drain the juice
• Place the future jam on the fire (low) and cook from the moment of boiling for 30 minutes
• Pour into prepared jars, roll up the lids

Take note! You can change the amount of sugar in this version of orange jam at your discretion, but the ratio of the mass of oranges and rhubarb to the mass of sugar should be at least 2:1.

Peach and orange jam

Peach adds juiciness to orange jam. Peach-orange jam has a special taste, delicate and soft. It is prepared in much the same way as orange and banana jam.

Ingredients:

• peaches – 1 kg
• oranges - 1 kg
• sugar - 2 kg
• water - 0.5 l

Preparation:

• Pour boiling water over oranges and peaches
• Peel the peaches, remove the pits and finely chop
• Do the same with oranges. If desired, you can also remove the white veins. Slice
• Mix sugar and water separately. Boil the syrup. At this stage, if you really want, you can add a pinch of citric acid, or a couple of cinnamon sticks, which should be removed after 5 minutes of infusing the syrup
• Add the prepared fruits to the hot syrup and simmer for at least 30 minutes, preferably up to 45
• Pour hot jam into jars and close

Important! To make this jam very fragrant, grate the orange zest and add it along with the fruit. Or you can use the scalded orange peels that were left over from the very beginning. They need to be finely chopped and added to the fruit in syrup.

Melon and orange jam

Not everyone will like melon and orange jam due to its special taste. No other jam has a similar taste. Want your dessert to stand out at a dinner party? Add orange-melon jam to it!

Ingredients:

• oranges - 0.5 kg
• melon – 2 kg
• sugar - 2 kg
• water - 1 l

Preparation:

• Peel and seed melons, cut into small cubes
• Blanch the oranges in boiling water for a couple of minutes, remove the skin and remove the seeds.
• Cover the melon with 1 kg of sugar. Let it brew for a couple of hours
• Make sugar syrup: mix remaining sugar and water
• Pour syrup over prepared melon. Cover tightly with a lid. Leave for 24 hours
• Drain the syrup and boil again. Pour it over the melon again
• Leave the almost ready jam for 12 hours
• Add oranges, cook for 15 minutes
• Pour hot jam into jars. Roll up

Take note! One of the important indicators of the readiness of melon-orange jam is the color of the melon itself. If it becomes transparent, the jam is ready. If this happens earlier than indicated in the recipe, the last cooking time can be reduced to 5 minutes.

Orange jam

Jam has a special consistency... jammy. It is neither thick nor runny. It has a transparent structure, literally shines through. To make delicious orange jam you will have to work hard.

Ingredients:

• oranges – 500 g
• lemons - 500 g
• sugar - 2 kg
• cinnamon
• vanillin or vanilla (optional)

Preparation:

• Remove zest from oranges
• Chop the oranges fairly large and remove the seeds. Cover fruits with sugar for 3 hours so that they give juice
• At the same time, squeeze the juice from the lemons, discard the seeds, and pour the juice into the soaked oranges.
• Cut the lemons themselves into strips and add 1.5 liters of water. Boil for about 5 minutes. Then drain the water and add the same amount of fresh water. This time cook for at least an hour. Ideally until the lemon peel is soft
• Now strain the lemon decoction and add it to the container with oranges. Add spices there too
• Boil oranges with other ingredients for at least one and a half hours
• Remove the cinnamon stick from the jam (if added) and beat the remaining mixture with an immersion blender until pureed.
• Add zest to jam
• Bring to a boil, turn off
• Pour the jam into jars and roll up

orange marmalade the way it should be

Orange and tangerine jam

Tangerine and orange jam is 100% winter, even New Year's. It exudes the spirit of Christmas, gifts, pre-holiday fun and a Christmas tree. In the summer heat, it's nice to remember the spirit of the New Year.

Ingredients:

• oranges - 1 kg
• tangerines - 1.3 kg
• sugar - 2 kg
• juice of 2 lemons
• water - 700-800 ml

Preparation:

• Scald the washed fruits with boiling water, remove the skins from them
• Cut oranges and tangerines into slices or thin slices. Remove the seeds
• Prepare sugar syrup: mix water, sugar and lemon juice.
• Pour syrup over tangerines and oranges. Leave for 3 or more hours
• Boil the future jam for 10 minutes, then turn off and cool completely. Repeat 3 more times (for a total of 4)
• Pour the jam into pre-sterilized jars

Orange jam without sugar, recipe

Orange jam, or rather sugar-free jam, is quite easy to prepare. This dessert is a dietary dessert and is prepared with a sweetener.

Ingredients:

• oranges - 400 g
• agar-agar - 1.5 tablespoons
• sweetener to taste

Preparation:

• Remove the zest from half the oranges (grate or cut)
• Peel the oranges from films and seeds until only the pulp remains
• Blend oranges in a blender, add sweetener
• Pour the orange puree into the pan, add agar-agar. Boil for 2-3 minutes
• Serve immediately, or pour into jars and roll up

Video: Orange jam

Calories: Not specified
Cooking time: Not indicated

During the cold season, almost all of us are faced with various colds that put us out of action for a week, or maybe even longer. In order for this to happen as rarely as possible, you need to help your body fight infections and carry out prevention. An excellent prevention during the cold season is proper nutrition and eating foods rich in vitamins. One such product is raw orange and lemon jam. It perfectly supports the immune system because it is rich in vitamins, and it is also very tasty and aromatic.



Ingredients:

- orange – 1 pc.,
- lemon – 1 pc.,
- sugar – 150 g,
- fresh ginger root – 5 g.

Recipe with photos step by step:

Wash the lemon thoroughly. Since it will be used for jam with the peel, it is also advisable to pour boiling water over it to destroy all dangerous microbes. If the lemon is large, you need to cut off 0.5 parts from it. If the lemon is small, you can take a whole one. Cut the lemon, without removing its peel, into small slices. Remove lemon seeds when slicing.

We repeat exactly the same procedure that we did with lemon with orange. Those. Wash, pour over boiling water, cut with peel, remove seeds.

Peel the fresh ginger root.

For raw jam with lemon and ginger, we must also pass the orange through a meat grinder.

Add orange pulp to the lemon and ginger mixture.
We fill the resulting mixture with granulated sugar.

Mix all ingredients thoroughly. The sugar should be completely dissolved in this mixture and distributed evenly throughout the entire volume.

We prepare jars for storing jam. They must be clean and dry. To do this, we wash and dry them thoroughly. Place citrus and ginger root jam into prepared jars and close the jars with a lid. In this form, the jam can be stored in the refrigerator.

You can simply take this raw orange and lemon jam in the morning, a teaspoon, saturating your body with vitamins. You can use it as regular jam for tea and any baking. Citrus and ginger jam has a delicious aroma and excellent taste with sourness. You and all members of your family will definitely like it. Don’t be lazy to prepare it, and you will reliably protect yourself and your loved ones from winter ailments. Eat it with your whole family throughout the cold period, and don’t get sick.

Starinskaya Lesya

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