Bright Orange Jam is just a salvation in a rainy autumn!

One day I stayed overnight with my newlywed friends. In the morning, before leaving the hospitable house, we sat down to have breakfast. Breakfast turned out to be exclusively English: strong, aromatic black tea, fried bacon with fried eggs, hot crispy toast, and, lo and behold, orange jam! I haven’t tasted anything tastier since childhood, and to be completely honest and accurate, I’ve never tried it. This amber-colored jam, fragrant with oranges and lemons at the same time, plunged me into summer that autumn morning. It was as if the sun itself had treated us with its delicacy from its pantry of supplies and preparations.

Being a culinary enthusiast myself, I asked my friend for the recipe. It's quite simple - write it down.

Oranges – 1 kg.
Lemons – 2 pcs.
Cinnamon – 10 gr. (one stick)
Sugar – 1 kg.
Clean water – 1 liter.
Citric acid – 10 g.

Let's start by thoroughly washing the oranges and lemons. Then use a vegetable peeler to peel the oranges. Next, cut the fruits into 6-8 parts and transfer them to a container for making jam. Let the fruits let out their juice, after covering everything with sugar. This procedure usually takes 2-3 hours. During this time period, oranges emit maximum amount juice This is why orange fruits need to be cut and not divided into slices. When cut, the fruits are more likely to release the maximum amount of juice

While the oranges are infused and juice is released, we use a juicer to make lemon juice. After the oranges give juice, pour freshly squeezed lemon juice into the container.

In a pre-prepared saucepan, boil the lemon zest in water, the volume should not exceed 1 liter. Cook the zest until full readiness, i.e. until it becomes soft. Then, filter the resulting broth and pour it into a container with previously soaked oranges and lemon juice.

The most long-awaited and anxious moment is making orange jam. Place the container with all the previously prepared ingredients on low, low heat. Add cinnamon and cook the entire jam mass until half of the previous volume remains. The entire cooking procedure will take one and a half hours or more. It all depends on the fire you make.
When the desired consistency and volume of jam is achieved, we remove the container from the heat, let it cool, and use a blender to chop the orange fruit. This procedure can be done manually, but it will take a lot of effort and time, so it’s better to trust a blender. One more nuance. After we have chopped the oranges, we need to take out the cinnamon and add the finely ground zest of two oranges. After this, put the container on the fire and cook for some more time. Next, remove the jam from the heat, let it cool, and transfer it into glass, pre-sterilized jars with a twist.

The uses of orange jam are wide, if not limitless: from a basic breakfast sandwich with bread or toast to complex and at the same time delicious pies, cakes and a variety of pastries. All this is due to the fact that the resulting jam is quite thick. Enjoy the sunny nectar of summer on long, cold evenings.

If you are making preparations for more than one winter, it is recommended to add citric acid to the jam. One teaspoon of “lemon” will help your orange product to stand quietly for more than one winter, and it is absolutely harmless to the stomach.
- To cook orange jam, just like for other jams and preserves, you can use containers made of non-ferrous metal (copper, bronze, brass) or thick-bottomed stainless steel pans. Other containers and pans with a thin bottom will ensure 100% burning, even with frequent stirring.
- For winter preparations, it is better to use glass ones, small ones up to 0.5 liters. jars with twist. First, it will provide variety on your table. Secondly, when seaming, the possibility of swelling and spoilage of the brew is eliminated. And thirdly, when long-term storage Screw-on lids are less susceptible to oxidation and rust than regular workpiece lids.

Products
Lemon - 3 pieces
Orange - 3 pieces
Cinnamon - 1 stick
Sugar - 1.2 kilograms
Vanilla sugar (or 1 vanilla pod) - 1 teaspoon

How to make orange lemon jam
1. Wash the oranges, cut off the zest in a thin layer using a vegetable peeler or a sharp knife, set aside the zest.
2. Cut each orange into about 8 large pieces, remove the seeds.
3. Place the oranges in a saucepan, add sugar, and set aside for a couple of hours so that the oranges release their juice.
4. Wash the lemons, cut each lemon in half.
5. Using your hands or using a citrus juicer, squeeze the juice out of each lemon half; do not throw away the squeezed lemons.
6. Pour lemon juice over the oranges.
7. Cut the squeezed lemons into strips 0.5 centimeters thick.
8. Place the chopped lemons in a separate pan and add a liter of water.
9. Place a saucepan with lemons in water over medium heat, let it boil, cook for 5 minutes.
10. Drain the water from the pan with lemons, pour in a liter of fresh water.
11. Re-boil the water with lemons on the stove, cook for 1-1.5 hours - the lemon infusion will lose its bitterness.
12. Strain the lemon juice through a sieve into a saucepan with oranges. lemon peels you can throw it away.
13. Place a cinnamon stick in a saucepan with orange-lemon mixture, vanilla sugar, mix.
14. Place the pan with jam on low heat and cook for 1.5 hours, stirring occasionally.
15. Remove the cinnamon stick from the pan.
16. Place a blender in a saucepan with jam, or pour the jam into a blender bowl, and grind the oranges into a puree.
17. Orange zest cut into strips a couple of millimeters thick.
18. Combine orange-lemon jam, zest in a saucepan, mix.
19. Place the pan with jam on medium heat, let it boil, remove from the stove.
20. Divide the jam into sterilized jars.

Fruits and berries

Description

Orange and lemon jam– the apogee of brightness, summer mood, expressive aroma and unique taste. If you have never tried to preserve citrus fruits for the winter before, then you simply must start with this step-by-step photo recipe. What exactly is jam and how does it differ from the same confiture or jam? Most often, only completely crushed berries and fruits are used for jam, so in terms of concentration it is more reminiscent of smooth honey. Of course, this is not a rule, but rather a recommendation.

Very often, to prepare any citrus preparations, not only their pulp is used, but also their zest. Do you know why this happens? The fact is that the zest of both oranges and lemons contains almost 90 percent of the famous vitamin C. Accordingly, the pulp contains only the remaining 10 percent useful substance. Of course, few people rely on usefulness when preparing any winter preparations.First of all, everyone cares about the taste, and this jam will be simply amazing. Even the process of preparing this jam at home is somewhat different from the traditional one: first of all, we will boil the oranges in sugar syrup whole and only then chop. The blank will be bright, decorated, and can be presented to loved ones. Let's start preparing delicious food for the winter homemade jam from oranges and lemons.

Ingredients

Steps

Choose Meyer and sweet lemons for cooking ripe oranges: It is from these citrus fruits that the most rich and delicious jam . Place all purchased fruits in a deep saucepan, pour cold water and rinse thoroughly with a new sponge, because we will also use the peel as an ingredient.



Without drying, transfer the citrus fruits to the one chosen for cooking. enamel pan, pour in the entire volume of clean water specified in the ingredients. cold water. Place the pan on the fire and bring the liquid in it to a boil.



After the water has boiled, reduce the heat to low, place a sheet of foil on top of the pan, and cover the lid on top as shown in the photo. Cook citrus fruits in this form for 150 minutes: this way the peels of oranges and lemons will become very soft, which is important for our recipe. After the specified time has passed, turn off the heat and leave the citrus fruits in this form to cool for 8 hours.



After the specified period of time has passed, we remove the citrus fruits from the pan one by one, remove the peel from each, which will be very easy to do thanks to the manipulations described above.



Return the pulp to the pan with infused citrus water, while kneading it thoroughly with your hands, which it is very advisable to wash and rinse well before this step. Mix the treated mass, return to the stove and bring to a boil, cook over low heat for the next 10 minutes.



During this time, you can have time to very finely chop the peels removed from oranges and lemons. Of course, at this stage you can also use a blender, which will significantly save your time.



After the specified cooking time for the pulp has passed, strain the contents of the pan through a very fine sieve, return the liquid back to the pan, and place the pulp in a bowl. Now add the chopped zest into the pan, stir and bring the liquid to a boil again. Pour everything prepared into the pan granulated sugar, constantly stirring the ingredients with a wooden spoon, completely dissolve the crystals. Cook the jam for half an hour over low heat until it reaches the desired thickness.



Pour the prepared hot jam into sterilized small jars, seal them with lids and leave to cool under a blanket. Cooled preparations can be put away in a cupboard or pantry; jam can also be stored in the refrigerator if there is not too much of it. Homemade orange and lemon jam is ready for the winter.



Bon appetit!

There is no delicacy tastier than pancakes or toast generously spread with homemade jam. Every year housewives prepare various berry jams for the winter. Great alternative For berry confitures, you can use orange jam, which has an incredibly pleasant, refreshing taste. There are many options for preparing orange jam - from pulp, with zest or additives. This delicacy will appeal to lovers of savory sweets.

Fragrant orange confiture - great idea for breakfast. Sweet orange jam with zest goes well with toast, regular bread, pancakes, pancakes. It is used as a filling for pies or a layer in cakes. Similar dish It will appeal not only to adults, but also to little gourmands, it will charge you with positive emotions for the whole day and will have a beneficial effect on the health of your household. Orange jam stabilizes stool and normalizes intestinal function.

To prepare 400 ml of orange jam with zest you will need the following ingredients:

• 3 pieces large citrus;
• 3 tablespoons freshly squeezed lemon juice;
• granulated sugar.

The process of preparing and cooking dessert is quite labor-intensive, so you should be patient in advance. Step-by-step cooking recipe:

The result is a medium-thick jam with pieces of fruit and zest. The consistency of the finished product directly depends on the cooking time. To make the jam liquid, cook it for 15-20 minutes. Sweet dessert Keeps well in the refrigerator if you put it in an airtight container.

Owners of a multicooker are incredibly lucky, because this device can greatly facilitate the process of making orange jam at home. Thanks to a smart machine, you can save cooking time and save beneficial features fruit. This confiture is prepared with the peel.

To get one liter jar jam, you will need the following ingredients:

• 5 large oranges with thin skin;
• half a lemon;
• granulated sugar.

The amount of sugar depends on how much purified product you get after preparatory stage preparations. Its mass is calculated in proportions of 1 to 1.

The cooking process can be divided into 5 stages:

While the aromatic, vitamin-rich orange peel jam is being prepared, you can sterilize the jars. The finished product must be poured hot. Bright, healthy and pleasant to taste orange jam can be served immediately along with pancakes, pancakes, buns, and ice cream.

Not for every connoisseur unusual desserts You may like a slight bitterness orange peel, so housewives came up with many recipes for making jam without zest. Translated from French confiture denotes a variety thick jam With whole pieces berries and fruits. Fragrant dessert Made from citrus, it goes well with homemade baked goods and is also used as a sauce for meat dishes.

To prepare orange confiture you will need the following ingredients:

• peeled fruits - 1 kg;
• sugar - 850 grams;
• purified table water - 1.25 liters.

Place orange slices, previously peeled and removed from white films, into a saucepan with a thick bottom. Add water to the main ingredient and place the pan on the stove. After the contents boil, cook all ingredients, covered, over low heat for 50 minutes.

Strain fruit infusion(no need to pour it out) through a fine sieve and cut the cooled fruit into small cubes. During slicing, remove any seeds if you find them in the fruit, but do not rush to throw them away. Place the orange seeds on the cheesecloth and tie the fabric with thread to make a bag.

Combine the strained broth with granulated sugar and place it on the stove. Add citrus pieces to the boiled syrup, and place a gauze bag there. The product must be boiled for 35 minutes.

Remove the bag of seeds and pour the hot orange marmalade into the jars. Only the hot cooked delicacy can be served immediately.

Making citrus jam in a bread maker is much easier than in a saucepan or slow cooker, because the housewife doesn’t even have to stir the contents to prevent it from burning. A smart machine will do this itself. The main thing is that the device has a “Jam” function. To prepare confiture, you will need the following components:

• 3 large oranges;
• 250 grams of sugar;
• a pinch of citric acid;
• 5 tablespoons potato starch.

The process of making orange jam in a bread machine is as simple and fast as possible and looks like this:

1. Peel and cut the fruit small pieces. At the same time, remove the seeds. Place the crushed oranges in a bread machine bucket.
2. Add sugar to the container citric acid, 200 ml of water and starch. Shake the bucket well to mix all the ingredients.
3. Place the container in the bread maker and set the desired cooking mode. In the “Jam” mode, the products will be cooked for about an hour, and the finished confiture will be quite thick.

If desired, the bread maker can be turned off a little earlier in order to preserve useful microelements and vitamins. Pour the prepared hot mass into jars that have been pre-sterilized. This delicacy can be served immediately or stored away for the winter.

Many housewives know firsthand about candied orange peels and often prepare such a sweet for children. This is not the only dessert that can be made from zest. Orange peel is great for making homemade jam. To do this you will need the following components:

• orange peel - 500 grams;
• granulated sugar - 750 g;
• purified water - 250 ml;
• half a lemon.

Sort it out thoroughly orange peels and soak them in cool water for a day. The water needs to be changed periodically to ensure that the bitter taste of the zest is removed. Cut the soaked crusts into small cubes. If there are seeds left after peeling an orange, you should not throw them away; they contain pectin, which is a natural thickener. Gather the bones into a piece of gauze and tie it.

Pour purified water over the crushed peel and knot with seeds. Place the container with the jam ingredients on the stove and cook for half an hour (after boiling, reduce the heat to low). Take out the bag with orange seeds and add granulated sugar to the broth. It is necessary to boil the products for one and a half hours over low heat. Before finishing cooking, squeeze the juice from half a lemon into the pan and stir the confiture thoroughly.

The jam is poured into sterilized jars and used for cooking homemade baked goods(pies, cheesecakes) or as a layer in a cake. Finished product tastes like orange marmalade.

Orange goes well with other fruits. As additional component While cooking the confiture, you can add berries, apples, kiwi, pineapples and other products. Orange and peach jam is especially popular among housewives during the winter preparation period. It will require the following products:

The cooking process is multi-stage and will require painstaking work from the housewife, but incredible taste the finished confiture, its amazing aroma and delicate texture are worth every minute spent. Orange jam, recipe:

Do not forget to stir the fruit so that it does not burn and lose its pleasant taste. taste qualities. Ready jam from orange and peaches is poured into jars and rolled in the traditional way.

Cinnamon, star anise, and cloves will help diversify the taste of jam. Thanks to these ingredients, you will get a dessert that tastes like mulled wine. Citruses go well with almonds, cardamom and other spices.

Cooking delicious confiture is a real art. Don't be afraid to experiment and mix oranges with different fruits, nuts, and spices.

Fruits and berries

Description

Orange confiture can be called an exotic delicacy. Of course, in fresh such fruit is much tastier and healthier, but if your goal is to preserve it for the winter and cook delicious dishes based on it, then preparing confiture is an excellent choice.

Citrus confiture is often prepared using this method, adding lemons, tangerines and limes to oranges. In addition, apple and pumpkin, as well as cranberries, go well with this product. In this recipe, the zest or peel of the orange plays a very important role, since it contains a large number of fragrant elements. The pulp of the fruit itself contains many vitamins, especially a lot of vitamin C. Note: one hundred and fifty grams of orange can cover daily norm consumption of this vitamin.

Orange confiture will be easier to prepare if you have a slow cooker. Such kitchen gadget will greatly simplify your task, however, you may need pectin to finish cooking in a slow cooker orange marmalade to the desired consistency.

It is known that most vitamins do not evaporate when heat treatment, so eating orange confiture is very useful in winter. But for this you need to prepare it correctly, because if you forget to do this or that action, your delicacy can quickly spoil. Well, it’s very easy to prepare it at home: stock up on the required amount of ingredients, and also open our step by step recipe with a photo in which you will find all the necessary recommendations for preparing delicious orange confiture at home for the winter.

Ingredients

Steps

The first thing you need to do in order to prepare an unsurpassed aromatic confiture from oranges for the winter - collect required amount main ingredients. In our recipe, the number of oranges is indicated per serving of confiture, so if you want to prepare more, increase the amount of products proportionally.



To make your confiture different original taste and a fancy aroma, you have to go for it a little trick: Buy two different varieties of oranges from the store, one with thick skin and the other with thin skin. Thanks to this difference, your confiture will taste great and have an excellent aroma. Wash the purchased oranges thoroughly and cut into small thin slices.



Now prepare two different pans, in which you will boil different varieties of oranges. This can be done in one pan, but then their tastes will mix and there is no point in buying different varieties there will be no oranges.



Look carefully at your oranges: if they contain a lot of juice, then you need to add water when cooking. small quantities, and if the citrus fruits are slightly dry, then add more water. Turn on the heat and cook the oranges until they boil.



After the water boils, you will need to carry out a simple manipulation: weigh the pan with its contents, subtract the weight of the pan itself from the resulting number, and the resulting figure is the required amount of sugar that needs to be added to the confiture.



Let the dish sit for several hours, and if the confiture has not thickened well enough, add pectin. After this, you can seal the treats in jars and put them away in the basement for the winter, or enjoy them right now. Such delicious confiture made from oranges with peel will appeal to both adults and children. Bon appetit!