Oranges, of course, can be found on sale all year round, but sometimes you really want an original dessert that it’s worth stocking up on a small amount of citrus jam for the winter. Jam can be used as a sweet filling for baked goods, so housewives who often prepare orange buns and cookies always keep this wonderful dessert on hand.

Citrus fruits should be selected quite carefully, focusing not only on the taste of the pulp, but also on the appearance. Let's consider the subtleties of choosing sweet oranges:

• The most delicious orange fruits are available for sale during their harvest season. This period falls on December-March. The sour taste of the fruit without obvious sweetness indicates that unripe citrus fruits were treated with chemicals to give them a marketable appearance.
• Before you buy an orange, hold it in your hand. The weight of the fetus should correspond to its size. Oranges that are too light most likely have dry, not juicy pulp.
• The skin of a ripe fruit should be smooth and even. Oranges with dark spots, wrinkles and dried parts should not be taken.
• The “navel”, which is present on the fruit on the back side of the stalk, occurs in the sweetest oranges. This tubercle is clearly visible to the naked eye, and when the fruit is cut, a notch is clearly visible inside.

Before starting to prepare the jam, wash the oranges. The use of a brush and baking soda is mandatory in this case. The washed fruits are dried with napkins and cut according to the instructions in the recipe.

Options for preparing jam

With lemon nipple

For one kilogram of oranges take 800 grams of granulated sugar and the juice of one lemon. The fruits are washed. Half the norm of oranges is peeled. The remaining fruits are cut into pieces and freed from seeds. All products, along with sugar, are passed through a meat grinder. Don't touch the lemon. The juice is only squeezed out of it, which is then added to the pureed orange mass.

The jam preparation is placed on the stove and cooked until tender. The heat treatment time depends on the juiciness of the fruit. The finished jam does not flow off the spoon, but rather holds on to it quite firmly, sliding down in thick drops. Approaching the end of cooking, special attention should be paid to stirring the dish, not allowing the jam to burn.

Fast way

The washed oranges are cut into four parts and the seeds are removed from each. Then the slices are cut into plates no more than 3 millimeters thick, and sprinkled with sugar. The amount of main ingredients is taken in equal proportions, so in this matter they are guided by the amount of orange slices.

In order for citrus fruits to release juice, the fruit is mixed with sugar and set aside for half an hour. Afterwards, the mass is put on the fire and boiled at minimum heat for an hour. Boiled pieces of fruit are punched with a blender until smooth, and before putting the finished jam into jars, boil it for another 5 minutes.

Orange jam in a slow cooker

For this recipe, take a kilogram of oranges and 800 grams of sugar. Citrus fruits are used whole. In order to turn them into a mushy mass, the fruits are grated or passed through a meat grinder with a minimum cross-section. The crushed orange mass is poured into the multicooker bowl. At the same time, add granulated sugar.

Multicooker operating modes may be different for different models. The most popular mode is “Extinguishing”. The jam that is prepared on it requires minimal attention, since this mode is more gentle than “Baking” or “Steaming”. In any case, while cooking the jam, you need to stir it several times and skim off the thick, dense foam that has formed.

The channel “Both in the Kitchen and in the Garden” has prepared for you an interesting recipe for orange-pumpkin jam

Jam with honey without cooking

Any number of oranges are peeled and disassembled into slices. Each slice is freed from seeds and films. This recipe requires only pure orange pulp. Peeled oranges are pureed in a blender. Instead of sugar, the dessert is sweetened with liquid honey. Its quantity is taken at your own discretion, depending on the acidity of the fruit and its volume. This jam is the most useful, but it cannot be stored for very long without losing its properties.

Rules for storing orange jam

The jam is packaged in dry sterile jars and screwed on with clean lids. Store the product for a year in a cool place away from direct sunlight. A natural product prepared without heat treatment is stored in the refrigerator for no more than two months.

Orange jam recipe with step-by-step preparation.

• Type of dish: Preparations, Jam
• Recipe difficulty: Very simple recipe
• National cuisine: home kitchen

• Preparation time: 13 minutes
• Cooking time: 1 day 11 hours
• Number of servings: 1 serving
• Calorie Amount: 138 kilocalories

Orange jam will appeal to lovers of sweet and sour dishes. This jam has a bright color, taste and aroma. You can prepare it all year round, but I still recommend doing it during the orange season.
Number of servings: 10-15

Ingredients for 1 serving

• Oranges - 1.5 Kilograms
• Lemons - 2 pieces
• Sugar - 4 Kilograms
• Water - 4 Liters

Step by step recipe

1. Preparing orange jam takes a lot of time. But its taste and aroma are worth it. Once you try it, you want it again and again. I eat it with small yeast pancakes. Sister - just a taste of black tea. The jam prepared according to this recipe has a very bright, characteristic aroma. Therefore, when you open a jar in winter, in addition to a treat, you will also undergo a course of aromatherapy.
2. How to make orange jam?
3. 1. Rinse oranges and lemons. Grate along with the peel on a coarse grater. Select the seeds.
4. 2. Place the pureed oranges and lemons in a deep saucepan, cover with water and leave for two days.
5. 3. Place the orange and lemon mixture over high heat and bring to a boil. Remove and leave for 10-12 hours.
6. 4. Boil again and remove. Let it sit for 10-12 hours.
7. 5. On the third day, add sugar and cook over low heat until the jam becomes thick.
8. 6. Place the finished jam into sterilized jars and close with sterile lids.
9. The fragrant orange jam is ready!
10. Enjoy!

Calories, kcal:

Proteins, g:

Carbohydrates, g:

Jam from sunny fruits - oranges - can always be prepared; seasonality does not affect the availability of fruits on sale. Orange jam practically retains the original color of the product; sometimes the jam is a rich amber color, has a bright taste and a recognizable citrus aroma (calorizator). Orange jam should be stored at room temperature, it will not lose its taste and color.

Calorie content of orange jam

The calorie content of orange marmalade is 254 kcal per 100 grams of product.

Composition and beneficial properties of orange jam

The product contains: , . When cooked, oranges lose a minimum of beneficial properties, so almost all the vitamins and minerals present in the original product will be preserved in the jam. Orange jam is useful for increasing the body's defenses, especially during periods of vitamin deficiency and colds; the product has a beneficial effect on the gastrointestinal tract, normalizing peristalsis and stopping putrefactive processes in the stomach.

Making orange marmalade

Orange jam can be prepared with or without the peel; the zest, as is known, adds a slight bitterness to the finished product, but without it the jam will not have a piquant taste. In any case, oranges should be washed, pitted (or peeled and white partitions removed) and chopped in a food processor, blender or meat grinder. Pour the resulting mass with sugar, bring to a boil and cook for 35-40 minutes until thickened. To taste, add sticks, or, to the orange jam. Place the jam in clean glass jars immediately after cooking and cover with glass or metal lids.

Orange jam in cooking

Orange jam is used as a filling for biscuits and pancakes; the product goes well with dried bread and sweet croutons, cottage cheese, porridge and natural yogurt.

What distinguishes jam from other fruit preparations is, first of all, its very thick and slightly grainy texture. Unlike confiture, for example, classic jam is prepared without the addition of pectin powders, by long-term boiling, but for its preparation, fruits and berries naturally rich in pectin are most often used: apples with skin, plums, cranberries and, of course, citrus fruits.

It is in the peel of citrus fruits that there are so many natural thickeners that the jam turns out to be similar to marmalade without any additional additives. Orange jam turns out incredibly tasty and aromatic!

A very simple recipe for orange jam from European cuisine, step by step with photos. Easy to prepare at home in 1 hour 15 minutes. Contains only 172 kilocalories.

• Preparation time: 7 minutes
• Cooking time: 1 hour 15 min
• Calorie Amount: 172 kilocalories
• Number of servings: 3 servings
• Occasion: Fasting, dessert, breakfast

• Complexity: Very simple recipe
• National cuisine: European cuisine
• Type of dish: Conservation
• Cooking technology: Cooking

Ingredients for three servings

• Orange 1000 g
• Sugar 1000 g

Step-by-step preparation

1. Prepare only 2 products for jam: oranges and sugar. My oranges were a little sour, but if yours are very sweet, I advise you to add 30 milliliters of fresh lemon juice, so the taste of the jam will be more expressive.
2. Wash the oranges under warm water, preferably with a brush. Cut into slices and remove all seeds, otherwise the jam will taste bitter.
3. Grind the oranges in a blender: 1.5 whole oranges, the remaining oranges - only fillets, without peel.
4. Add sugar to the oranges, stir, leave for 20-30 minutes, then cook over low heat. Cook, stirring with a wooden spatula, for about 45-60 minutes. The cooking time depends on the juiciness of the oranges, the main thing is that the jam should become thick and stick to an inverted spoon. I cooked for about 1 hour.
5. Place the finished jam into sterilized jars and store! The resulting ingredients yield approximately 3 jars of 200-250 grams each! Bon appetit!

Jam also consists of fruit and sugar, but it is not the same as jam or jam.

Thick, homogeneous, aromatic mass is ideal for sweet sandwiches, pastries and other desserts. Most often, jam is made from apples; this taste is familiar, but no longer interesting.

To add a new twist to the treat, try adding orange to it!

Apple jam with orange - general principles of preparation

Jam is made from summer and autumn apples, which are easily boiled. You can take broken, wrinkled, overripe fruits. But they should not be moldy, black, or rotten. The fruits are cut finely or twisted. The second option is often used to reduce cooking time. The skin is not removed; it helps thicken the product.

Oranges require careful washing, as they often undergo numerous treatments. Wash citrus fruits with a brush, you can use baking soda, pour boiling water over the fruit. Oranges are usually placed completely in jam, removing the seeds. Sometimes the white crust is peeled off. There are fewer citrus fruits in the delicacy than apples. Sometimes one fruit per 2-3 kg of apples is enough.

Jam cannot be prepared without sugar. Use ordinary sand. It is added to the fruit immediately, sometimes allowed to stand together to release the juice. Usually the mass is boiled on the stove. You can use a slow cooker to make jam; the recipe is below.

Apple jam with orange slices

A recipe for apple jam, in which orange pieces are placed. For this portion you will need one, but large, citrus. For apples, it is better to use the Antonovka variety and others like it.

Ingredients

3 kg apples;

1 orange;

0.2 l of water;

Preparation

1. Cut the washed apples and grind them through a meat grinder. You can use a grater. We discard the cores.

2. Transfer the cooked porridge to a saucepan or a convenient basin.

3. Add sugar to the apples and stir. Place on the stove and start heating.

4. Wash the orange, cut into slices, then crosswise. You will get pieces resembling triangles in shape. We don’t make them large so that flavorful inclusions are more common in the sweet delicacy.

5. Immediately add the oranges to the apples.

6. Pour water, cook after boiling for half an hour. Stir the mixture as often as possible so that the jam does not burn. Also, don’t let it boil too vigorously.

7. Using a clean ladle, scoop up the boiling delicacy, place it in sterile jars, and immediately seal it.

Apple jam with orange “Tender”

A recipe for a very tender and incredibly aromatic jam from apples and oranges, which is also quite easy to prepare. Use any fruit for this delicacy; varieties do not have a special role.

Ingredients

2 kg apples;

2 oranges;

1 kg sugar.

Preparation

1. Wash the apples and cut them into pieces convenient for twisting.

2. We also wash the oranges. We take a kitchen grater, preferably a fine one, and grate the zest from the citrus fruits. This is a thin skin, colored orange. We try not to touch the white crust.

3. Peel the peel, cut the citrus pulp into pieces, remove the seeds.

4. Twist the apples and oranges together.

5. Add the previously chopped zest. With it, the aroma of jam will be amazing.

6. Add prescription sugar. Stir and leave for half an hour. During this time, some of the sand will melt, the fruit will release juice, and the mass will become thinner, which is more convenient for cooking.

7. Place the sweet mass on the stove.

8. Let it boil, turn the heat down to medium and cook for at least half an hour. We focus on consistency.

9. All that remains is to remove the jars and roll them up.

Apple jam with orange and lemon

For this apple jam with oranges you only need one lemon. But its aroma will make the preparation amazing.

Ingredients

2.5 kg apples;

2 oranges;

150 ml water;

1.5 kg of sugar.

Preparation

1. Cut the apples into small pieces. Can be crushed in any other way.

2. Cut the lemon and oranges into slices, remove all the seeds.

3. Twist the citruses or puree them with a blender.

4. Add the citrus mass to the chopped apples.

5. Pour in sugar, the amount according to the recipe.

6. Stir and let it brew for two hours.

7. Add water to the future jam.

8. Before cooking, stir well again and place on the stove.

9. For jam of medium consistency, cook the mixture for half an hour.

10. For a thick treat, increase the time to 45 minutes. But do not forget that closer to the end of the process, you need to stir the thickening mass more often, otherwise it will quickly burn.

Apple jam with orange and pears

Recipe for mixed jam with apples, oranges and pears. We choose soft, ripe fruits filled with summer aroma.

Ingredients

1.2 kg apples;

0.6 kg of oranges;

1.2 kg of pears;

1.6 kg sugar.

Preparation

1. Wash apples and pears. Cut the fruit into small pieces for twisting. If you use a combine, you can cut at random. We immediately discard the cores with seeds.

2. We also cut the washed oranges into pieces and remove the seeds.

3. Twist everything together.

4. Add sand to the fruit mass according to the recipe, pour in half a glass of water. Let's stir.

5. Leave for several hours to release the juice.

6. Let it cook. The exact time depends on the juiciness of the fruit. On average, this jam will also take 30-40 minutes.

Apple jam with orange and zucchini

Zucchini is a vegetable with a neutral taste. It's ideal for more than just caviar. It is often used in desserts. The jam with it turns out very tasty; you don’t need to add water to it.

Ingredients

1 kg zucchini;

1.5 kg apples;

0.5 kg orange;

1.6 kg sugar.

Preparation

1. Peel the zucchini if ​​the skin is hard. We select seeds from any fruit, even if they are small. Cut the vegetable into pieces.

2. We also cut apples and oranges into pieces. Be sure to throw away the bones and cores.

3. Twist everything together until it becomes a paste.

4. Add sugar to the puree, stir and leave for at least thirty minutes

5. We send the jam to cook.

6. After boiling, reduce the heat, making sure that the mass does not burn.

7. After 45 minutes, you can lay out the sweet puree from the jar and seal it.

Apple jam with orange and pumpkin

A recipe for really sunny and bright jam, to which pumpkin is added. The cooking technology differs from those indicated above. The mass is crushed after preliminary boiling.

Ingredients

1 kg pumpkin;

1.4 kg apples;

1 orange;

120 ml water;

1.1 kg sugar.

Preparation

1. The recipe indicates the weight of peeled pumpkin. Cut it into cubes and throw it into the pan.

2. We also cut the apples into small cubes and add them to the pumpkin.

3. Add water, place on the stove, and cover with a lid. Steam the fruit until soft. On average, this will take 20 minutes, but it all depends on the ripeness, juiciness, and type of ingredients.

4. Steamed vegetables need to be cooled.

5. We erase the zest from the orange, you can immediately put it into puree.

6. Peel the citrus slices, cut into pieces, bypassing the thick veins and seeds. Transfer to the steamed mixture.

7. Take a blender and bring the mass until smooth. If you don’t have such a device, you can mash the steamed ingredients with a masher and cut the orange as finely as possible.

8. Pour granulated sugar and stir.

9. We send the future jam to the stove. Boil for 15 minutes after boiling. Let's look at the consistency.

10. Pour into jars and screw.

Apple and orange jam in a slow cooker

Cooking jam in a slow cooker is convenient because you don’t need to constantly stir the delicacy. A wonderful saucepan will prevent it from burning or scattering throughout the kitchen during active boiling.

Ingredients

1 kg apples;

0.5 lemon;

1 orange;

2.5 cups sugar;

1.5 glasses of water.

Preparation

1. Peel the apples, cut them into quarters, put them in a slow cooker, pour a third of a glass of water. Turn on baking mode for 30 minutes.

2. Fill the peel with the water specified in the recipe. Place in a saucepan on the stove and cook for 25 minutes, strain. You will get a little more than half a glass of valuable decoction with pectin, which will make the preparation thick.

3. Cut the lemon and orange into pieces, puree with a blender, getting rid of the seeds.

4. Stir the apples with a spatula, add citruses, peel decoction and granulated sugar.

5. Turn on the baking mode again. Now prepare the treat for 40 to 65 minutes, depending on the desired thickness.

6. If the jam is intended for long-term storage, then you need to put the hot mixture into jars immediately after cooking.

Apple jam with orange - useful tips and tricks

You should not save sugar when cooking jam. If you add less sand than normal, the product may become moldy.

It is believed that for jam you need to choose fruits of the same degree of ripeness. But this does not apply to jam. It can be cooked not only from apples of different degrees of ripeness, but even from different varieties.

When cooking jam, you should give preference to low containers with a large diameter. The moisture will evaporate faster.

The jam becomes thick after cooling completely. When hot it is much thinner. You can check the consistency by dropping a little hot product onto a chilled plate.

The brown tint of the jam indicates that the delicacy was cooked over too high a heat and was burnt in places. For a golden, amber hue, you need to simmer the mixture slowly.

To prevent mold from appearing in an open jar of jam, the sweetness is sprinkled with sugar or powder, covered with a nylon lid, and put in the refrigerator. It can stay there for several months.