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, add sugar to 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.

Orange jam is an aromatic, tasty and very healthy delicacy that will be an excellent addition to a cup of hot tea, strengthen the immune system and protect the body from colds, which are so common during the cold season. Today we will talk about the features of preparing this amazing dessert.

Raw orange jam

Let's take 5 oranges and 2 lemons. Wash the citrus fruits thoroughly under cold water. Since we will not peel the fruits to make jam, it is recommended to pour boiling water over them to destroy the harmful microorganisms on them. Cut oranges and lemons into small slices. Be sure to remove any seeds from citrus fruits, as they will add an unpleasant bitterness to the finished treat.

Peel fresh ginger root (10 g). Pass oranges, lemons and ginger root through a meat grinder. Pour granulated sugar (800 g) into the resulting mass and mix everything thoroughly until all sugar crystals are completely dissolved. Raw orange jam is ready. All that remains is to put it in jars and seal with lids. Bon appetit.

Orange jam: classic recipe

Place oranges (10 pcs.) in boiling water for a couple of minutes and cut into 4 parts. Do similar actions with lemons (4 pcs.). Grind the citrus fruits through a meat grinder, after removing any seeds they contain. Place the resulting mass in an enamel bowl and cover with sugar (1.7 kg). Place the container on the stove and cook over low heat for 20 minutes. During cooking, it is necessary to periodically stir the contents of the container to prevent burning, which will spoil the aroma and taste of the finished jam. Remove the treat from the stove and let it cool to room temperature, then bring it back to a boil.

Place the orange jam in sterile glass containers, seal with metal lids using a special device and leave to cool. You can store this delicious and healthy dessert in the basement or on the bottom shelf of the refrigerator.

The unsurpassed taste and indescribable aroma of orange jam through a meat grinder will certainly delight your household and guests of your home. Just a teaspoon of this food, taken daily in the morning, will activate the body’s defenses and will be an excellent prevention of various types of viral diseases! Enjoy your tea!

Even if lemon is considered the main among all natural sources of vitamin C, other citrus fruits are almost as good as it, so for the winter you should definitely cook several jars of orange jam - with or without peels. A delicacy that is not the most familiar to most people can become their favorite from the first try, but to do this you need to know the intricacies of working with it.

How to make orange jam

The general principles of working with such homemade preparations are identical to those used for making jam from currants, gooseberries, strawberries or apples. Citrus fruits are peeled partially (only the seeds) or completely, cut, covered with sugar and boiled from a couple of minutes to several hours: the time is determined by the expected shelf life. If only citrus pulp is taken - it is crushed at the last stage using a blender - you get jam. However, the exact technology depends on whether you are preparing orange jam:

• From the pulp - this is how jams and confitures are made.
• Based on zest - the internal contents are not used, thickly sliced ​​rinds are cooked for a long time until completely soft.
• Mixed - take the pulp and zest.

Food preparation

What the main product should be depends on the intended type of orange jam: if you are going to make jam, you can even use beaten, overripe fruits - the pulp will still be crushed and boiled as much as possible. For jam, in which you plan to preserve beautiful, almost glowing amber pieces, you need large, ripe citrus fruits. For visual appeal, you can even combine classic oranges and sweet reds for a particularly beautiful jam. A couple more preparation points:

• To work with zest you need a very thin and sharp knife or a fine grater.
• Don't forget to check all fruits/berries for taste - even one missing fruit can ruin your jam.

Orange jam - recipe with photo

The number of recipes for such a tasty delicacy may surprise an unprepared housewife: in addition to the classic orange jam, there are variations of it with almost any fruits and berries, vegetables (mostly zucchini or carrots are added) and even some types of alcohol. Don’t be afraid to move away from traditional combinations - everything is allowed for this no longer exotic fruit.

Curls made from orange peels

• Time: 4 hours + 4 days.
• Number of servings: 8 persons.
• Calorie content of the dish: 1482 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If you want a delicacy that not only pleases the taste buds, but is also aesthetically attractive, find a few hours of free time (the shaping itself will take 3 days) and try making jam from orange zest twisted into curls. This step-by-step recipe is so detailed that it will help avoid failures even for inexperienced housewives.

Ingredients:

• thin-skinned oranges – 800 g;
• sugar – 300 g.

Cooking method:

1. Using a cross-shaped cut, remove the peel from the citrus fruit. Divide narrow strips into strips, clean them from the inside (remove the white layer).
2. Each strip needs to be twisted like a snail and threaded onto a thread with a transverse through puncture of a needle.
3. Fill with cold water and keep in it for 3 days. The water needs to be changed 3-4 times per day.
4. On the 4th day, add new water and boil for 15 minutes. Cool and repeat this step 3 more times.
5. Place the curls in a saucepan, add fresh water (2 cups), add sugar, cook until the syrup thickens.
6. Remove the thread and transfer the jam to the prepared containers.

From lemons and oranges

• Time: 4 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 4621 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If you like desserts that are not absolutely sweet, but with a subtle sourness, try making jam from lemons and oranges: this delicacy will be especially useful in winter, during colds. If desired, you can turn it into jam by making a homogeneous mass at the last stage of cooking (before adding the lemon zest) using a meat grinder or immersion blender.

Ingredients:

• oranges – 600 g;
• lemons – 300 g;
• granulated sugar – 1.1 kg;
• vanilla sugar – 1 tsp;
• cinnamon stick.

Cooking method:

1. Remove the outer skin from both citrus fruits, do not discard.
2. Cut the fruits themselves coarsely into 8-16 pieces, remove the seeds.
3. Sprinkle the orange slices with granulated sugar and forget for 2 hours.
4. Place the lemon ones in a saucepan and pour cold water on top to cover them completely.
5. Boil for 3 minutes. After boiling, drain the water and pour in new water.
6. Cook the lemon pieces over low heat for about one and a half hours.
7. Carry out an hour and a half cooking for oranges in the same way, but not in water, but in the liquid from lemons. Cinnamon and vanilla sugar also go there.
8. Add the zest to the almost finished jam and wait until it boils again.
9. Pour the dessert into sterilized jars and store.

Orange jam with peel

• Time: 2.5 hours.
• Number of servings: 10 persons.
• Calorie content of the dish: 3502 kcal.
• Purpose: for dessert.
• Cuisine: English.
• Difficulty: medium.

Citrus jam is convenient because it allows you to add not only berries/fruits, but also alcohol - in England they prefer to make an orange dessert with whiskey. During boiling, the alcohol partially evaporates, so the delicacy is not strong, but has an incredible aroma. The original recipe uses zest, but slices of peel make the jam more attractive.

Ingredients:

• oranges – 0.9 kg;
• whiskey – 150 ml;
• lemon – 250 g;
• sugar – 0.7 kg;
• water – 1.6 l.

Cooking method:

1. Mix the juice squeezed from oranges with water in a saucepan.
2. Place everything except the peel (pulp, white layer, seeds) in a gauze bag.
3. Throw the chopped peel and whole lemons into the juice and water. Put the bag there too. Cook for 2 hours.
4. Remove the bag, cut the lemons, squeeze the juice into the jam.
5. Add whiskey and sugar, cook until the latter dissolves.

With ginger

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 641 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: medium.

Orange jam with the addition of ginger has sweet citrus notes and a slight tartness in the aftertaste, one of the main French desserts that is easy to prepare and almost eaten on the spot. If you are sure that you will like a treat with such an amazing taste, increase the volume of all components, since the quantity below will give you a small jar.

Ingredients:

• oranges – 300 g;
• lemon – 50 g;
• ginger (root) – 15 g;
• sugar – 135 g;
• water – 100 ml;
• clove bud.

Cooking method:

1. Remove the thick peel from the oranges using a fine grater and add to the pan.
2. Add water and sugar.
3. Remove the membranes from the orange slices and throw in the pulp.
4. When the jam boils, add lemon slices and cloves crushed with a pestle.
5. Cook for half an hour, low heat.
6. Finely chop the ginger, add to the jam and remove from the heat.

• Time: 4 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 6469 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

This orange jam differs from its other variations in the cutting method: the pieces will be large, since they are large circles. The zest is preserved, so you need to rub it well on top with a brush and be sure to scald it, otherwise the delicacy may become bitter. Using a similar technology, you can prepare a classic orange dessert without adding tangerines.

Ingredients:

• oranges – 700 g;
• tangerines – 700 g;
• sugar – 1.5 kg;
• lemon juice - half a glass.

Cooking method:

1. Throw washed oranges and tangerines into boiling water for 7 minutes. Take it out and wait for it to cool.
2. Cut into circles, remove the seeds.
3. Pour clean water (400 ml) over orange-tangerine circles, add sugar, leave for 2 hours.
4. Cook for 15 minutes, then let cool. Repeat this step 3 more times.
5. Add lemon juice, mix, distribute into jars.

Pumpkin and orange

• Time: 1 hour.
• Number of servings: 15 persons.
• Calorie content of the dish: 897 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

This delicacy has a lot of advantages: firstly, it is a tasty storehouse of vitamins, and secondly, there is not a single gram of sugar - only honey, which is much more healthy. Choose nutmeg pumpkin varieties (pear-shaped): it is sweeter and has more tender flesh. If you want a more interesting taste, you can add lemon or a little grated ginger root.

Ingredients:

• pumpkin – 1 kg;
• oranges – 0.8 kg;
• honey – 100 g;
• water – 250 ml.

Cooking method:

1. Cut the washed oranges into cubes, remove the seeds with a sharp knife, and grind the pulp and peel in a meat grinder until the consistency is uniform.
2. Grind the pumpkin pulp in the same way and mix with the orange pulp in a saucepan.
3. Pour in water, cook for 40-45 minutes. at low power.
4. Add honey, stir. After cooling completely, pour into jars and store in the refrigerator.

Recipe for orange jam with zucchini

• Time: 10 o'clock.
• Number of servings: 15 persons.
• Calorie content of the dish: 3274 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

If you are tired of desserts made from berries and fruits and want a tasty treat with an unusual composition, check out this unusual orange and zucchini jam. No one will guess what products ended up in the jar unless you talk about it, since citrus fruits, when cooked, greatly change the taste and structure of the zucchini. If desired, you can add cinnamon sticks to the recipe.

Ingredients:

• zucchini – 800 g;
• oranges – 800 g;
• sugar – 700 g;
• lemon – 50 g.

Cooking method:

1. Remove the skin only from the zucchini and lemon. Finely chop the pulp and pass through a meat grinder.
2. Add small orange pieces and add sugar. Leave overnight or 8 hours.
3. Cook until optimal thickness is achieved (about 2 hours), pour into jars.

With pears

• Time: 6 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 4652 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

Whatever berries and fruits complement the classic orange jam: pears are also included in this list. They boil quickly due to the special structure of their pulp, so they are cut into large pieces, cooked for a short time, but in several approaches with the obligatory complete cooling between them. For a fuller taste, some specialists add a sweet red apple to the jam at the last stage of work.

Ingredients:

• oranges – 700 g;
• pears – 1 kg;
• sugar – 1 kg;
• water – 200 ml.

Cooking method:

1. Peeled, pitted pears are cut into cubes and covered with sugar.
2. After 5 hours, they need to be boiled with water for 10 minutes.
3. When they cool down after the first cooking, they are put through this procedure 2 more times.
4. Cut the citrus pulp (peel off) coarsely, add to the pears, cook for 15 minutes.
5. Distribute into sterilized jars and remove only after cooling.

From apples and oranges

• Time: 8 hours.
• Number of servings: 20 persons.
• Calorie content of the dish: 5009 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

Don't like making rolls? Try making jam from oranges and apples, which does not require sterilization, and even after long-term storage it does not spoil if you keep the jars in the refrigerator. Take small containers, 300-500 g in volume, so as not to keep each of them open for a long time. You can use any variety of apples, but the green ones will have the most interesting taste.

Ingredients:

• apples – 1.5 kg;
• oranges – 900 g;
• sugar – 1 kg.

Cooking method:

1. Cut the fruits into equal cubes without peeling (remove the seeds).
2. Add sugar and let the fruit sit for an hour.
3. Place on the stove, wait for it to boil, cook for 10 minutes.
4. Leave there for 6 hours.
5. Cook for another 3 minutes, pour the jam into jars.

Orange jam

• Time: 1 hour + night.
• Number of servings: 8 persons.
• Calorie content of the dish: 1156 kcal.
• Purpose: for dessert.
• Kitchen: homemade.
• Difficulty: medium.

The main feature of this recipe is that preparation begins in the evening, since it is important to obtain a large volume of orange juice. Experts do not advise saving time, as this will negatively affect the result. For more reliable preservation, you can separately boil a couple of cut lemons and pour the resulting syrup into orange jam.

Ingredients:

• oranges – 1 kg;
• sugar – 200 g;
• water – 200 ml.

Cooking method:

1. The orange slices, from which the films have been removed, are laid out in even layers in the multicooker bowl.
2. Sprinkle sugar evenly on top and leave everything in the slow cooker for 12 hours.
3. Then you need to add water, select the “steam” mode, do not close the multicooker and cook the jam for 5 minutes. after boiling.
4. Turn off the multicooker, wait for the mass to cool completely, repeat the previous step 2 times.
5. Grind the contents of the bowl with a blender and pour into glass containers for storage. In the cold, remove only after it has cooled down.

Secrets of making delicious citrus jam

The main rule for working with fruit preparations is to use exclusively enamel dishes (when “cooking” in the microwave, use glass): this way you will prevent an unpleasant aftertaste. A few more tips from experts.

Lemon is a real storehouse of vitamin C, A, B5, potassium and calcium. It is good in classic and raw jam and goes well with other ingredients: zucchini, pumpkin, oranges and spices. If you're worried about losing vitamins during the cooking process, you can make raw jam using one of our best recipes.

Simple lemon jam

Ingredients: 1 kg lemons, 1.5 kg sugar, 500 ml water (for syrup), vanillin or ground cinnamon (on the tip of a knife)

Volume of finished jam: 2.5 l

Time required: 3-4 hours

How to make simple lemon jam. First of all, you need to thoroughly peel the lemons, otherwise the jam will be very bitter later. You can grate the peel or remove it with a special vegetable peeler. Don't forget to remove not only the lemon zest, but also the white, loose layer underneath, which can also cause bitterness.

Cut the lemons into pieces, place in a deep container and cover with a kilogram of sugar. Prepare sugar syrup in a large saucepan, into which you will then place the lemon slices. To do this, pour half a kilogram of sugar into the bottom of the pan and fill it with half a liter of water, place the pan on very low heat and stir the sugar until dissolved.

When the sugar-coated lemons release their juice, stir well so that there are no lumps of sugar left and carefully add the lemon slices to the saucepan with the syrup. Mix thoroughly and wait until the jam boils.

After boiling, do not remove it from the heat for another half hour, remembering to stir. At the end of cooking, we recommend that you add vanillin or ground cinnamon to the jam.

Raw lemon jam

Wash a kilogram of lemons and put them through a meat grinder, mix in a deep bowl with a kilogram of sugar, let the sugar dissolve. Stir the jam so that there are no lumps of undissolved sugar left in it. Important: store jam only in the refrigerator.

Lemon jam with honey

To prevent honey from losing its beneficial properties when heated, make raw jam with it. Pass a kilogram of lemons into a meat grinder, and then add a kilogram of honey and 2-3 tbsp. l. chopped mint. Important: store jam only in the refrigerator.

Zucchini and lemon jam

Peel a kilogram of zucchini and cut into cubes, cut two lemons. Place everything in a deep saucepan and pour a kilogram of sugar into it, leave for an hour. Then stir and set to cook. When the jam boils, let it stand and cool, then boil again, repeat this twice.

Pumpkin and lemon jam

Peel and cut a kilogram of pumpkin, put it in a saucepan, pour a kilogram of sugar into it, and leave for an hour. Peel a kilogram of lemons and chop finely. When the pumpkin releases juice and the sugar dissolves, place the pan on the lowest heat and stir. After boiling, add chopped lemons to the pumpkin and cook for 10 minutes.

Lemon and orange jam

Take 500 g of oranges and lemons, remove the peel, cut them into pieces. Boil the syrup (place 500g of sugar in 0.5 liters of water), and when all the sugar has dissolved, carefully lower the pieces of fruit into the syrup. After boiling, cook for half an hour, stirring.

Lemon jam with butter (dessert cream)

How to make an amazingly delicious lemon jam-cream for desserts that can be stored for up to two months. Wash a kilogram of lemons, grate the zest, and squeeze out the juice. Mix 250 grams of soft butter with six raw chicken eggs and one and a half kilograms of sugar, add zest and squeezed juice, as well as cinnamon, cook for half an hour, stirring constantly. It must be stored in the refrigerator in sterilized containers.

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 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 make. 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