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 culinary experiment and try making orange jam using one of the following recipes.

Orange jam: a simple recipe

This universal recipe will help 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 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 and cut the pumpkin 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. Ready jam We roll pumpkin and 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 chop them small cubes, simultaneously removing the seeds. 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 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 into any heat-resistant container cold water, immerse the resulting beads from orange spirals into it orange peel and put 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: for this in clean water add sugar 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 release 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 root ginger;

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 orange - another recipe for your culinary piggy bank. You will need:

1 kg of ripe gooseberries;

3 oranges;

1 kg sugar.

Prepare gooseberries: wash them, pick off the stems. We also wash and cut the oranges large pieces along with the zest, while 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 at room temperature cool.

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 there, prepared drinking water. 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.

Hot apricot jam pour the 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 chose a couple or three for yourself. delicious ideas for implementation.

Eva Cascio specifically for the site

2015, . All rights reserved. Copying is prohibited.

Citrus fruits such as oranges and lemons are often in demand in many desserts. And if you know how to make jam from oranges and lemons, then even a small amount of them in the dessert will significantly enrich its taste. Therefore, citrus fruits are often included in traditional types jam, adding a piquant sourness to it. Vegetable jam with oranges and lemons is very tasty. But it turns out that even jam made entirely from these fruits can be very tasty.

Lemon-orange jam

The ingredients for this delicious jam are written above.

Preparation

1. Wash two lemons and all the oranges and cut into pieces along with the skin, removing any grains.
2. This recipe for lemon and orange jam requires that you then soak the sliced ​​citrus fruits in cold water for 24 hours. In this case, there should be three times more water than the total volume of fruit.
3. The next day, put the pan with the soaked fruit on the stove and boil for about 20 minutes, then remove, cool and put in the refrigerator until the next day.
4. The next day, squeeze out juice of four lemons, pour it into the jam and pour sugar there. Cook the resulting mass for about half an hour.
5. The jam will turn out liquid, but when it is poured into sterilized jars and it cools, it will thicken and turn into jelly.

Orange peel jam

This jam from oranges and lemons with peel will turn out original and beautiful in appearance if orange peels make curls. You can decorate baked goods with this dessert or use it to make rosettes. Of course, you will have to work hard.

Ingredients

• oranges – 1 kg;
• lemon juice – 1 tbsp. spoon;
• sugar – 0.3 kg;
• water – 0.3 l.

Preparation

1. Wash the oranges and pour boiling water over them, then cut the fruits into 4 parts, then crosswise each part. Remove the pulp and cut the peel in half again. The result will be rather narrow strips of zest, which should be soaked in water for 3 days, 4-5 times a day, changing the water.
2. Then cut out the white inner part of the zest, wrap the peel into a spiral and string it on a white thread in the form of beads. Boil these “beads” three times for 15 minutes each time, draining the water and pouring cold water over the curls.
3. In a suitable container, boil syrup from water and sugar, put “beads” in it and cook over low heat for another half hour.
4. Add lemon juice and boil the jam again for the same amount.
5. Remove the “beads” from the cooled jam to get rid of the threads.
6. It is advisable to store this orange and lemon jam in the refrigerator.

Video recipe for orange peel jam

Lemon jam

Since lemons are very sour, you will need one and a half times more sugar to make jam from them.

Ingredients

• peeled lemons – 1 kg;
• sugar – 1.5 kg;
• 0.45 liters of water.

Preparation

1. Pre-wash and peel the lemons, after which they should be placed in boiling water for 15 minutes, then removed and transferred to cold water. Divide the cooled citrus into slices, carefully removing the seeds, because even one grain will add bitterness to the jam.
2. Combine sugar and water in a saucepan and place it over low heat, making syrup with constant stirring.
3. Place lemons in enamel pan and pour half of the resulting syrup into them, letting it brew for about half a day.
4. Pour the remaining syrup into the pan, put on the fire and heat to a boil and immediately remove from the heat. Leave for about half a day.
5. The procedure of heating and cooling the workpiece should be repeated three times. After the third cooking, pour the hot jam into sterilized jars and close the lids.

Orange jam

Ingredients

• oranges without zest – 1 kg;
• sugar – 1.2 kg;
• water – 2 glasses.

Preparation

1. Immerse the “naked” oranges in hot water, after which it is replaced with a cold one, in which to keep the fruit for at least 10 hours. Then cut them into slices or circles and place in an enamel pan.
2. Dilute 0.9 kg of sugar in water and boil it into syrup when heated.
3. Pour the hot syrup over the oranges and let them sit for about 8 hours.
4. After this, drain the syrup, add the remaining sugar and boil again.
5. Pour the modified syrup over the oranges again, and again for 8 hours.
6. Repeat the last procedure again, and when the citruses have cooled for the third time, boil the jam one last time and distribute among the jars.

Orange jam is not always cooked without the peel, since it contains especially many vitamins and essential oils.

Orange-lemon jam with ginger

Another option for making lemon and orange jam is to use a bread maker in the “jam” mode, the cooking process in which does not exceed an hour. The given composition of components is designed to produce 1.2 liters of jam. Fans can add their favorite spices there: nutmeg, cloves or cinnamon.

Ingredients

• 3 oranges;
• 1 lemon;
• 100 g ginger root;
• 0.4 kg sugar;
• 0.25-0.3 l of water.

Preparation

1. All citrus fruits and ginger root must be thoroughly washed.
2. Use a vegetable peeler to peel the oranges, or remove the lemon peel with a grater.
3. Remove the skin from the ginger root and grate it.
4. Finely chop lemon, oranges and orange zest. If you use a blender, the consistency of the jam will be more like jam.
5. You can remove the white pulp from oranges, however, it contains pectin, which gives the jam thickness, and it also contains natural antibiotics, so it is better to leave it. It is better to remove the similar pulp from the lemon, since it is noticeably bitter, and with it the jam from ginger, lemon and orange will turn out to be too bitter.
6. Pour water into a saucepan, put the ingredients there in layers, sprinkling them with sugar and put on low heat. Bring the mixture to a boil, stirring occasionally, and continue cooking over low heat until tender.
7. Transfer the hot jam into sterilized jars, which are best stored in a cellar or refrigerator.

Orange jam with ginger in a slow cooker

Ingredients

• 3 oranges;
• 1 lemon;
• 100 g ginger root;
• 0.4 kg sugar;
• 0.25-0.3 l of water.

Preparation

1. Wash all ingredients thoroughly.
2. Remove the zest from the orange with a vegetable peeler or knife, and from the lemon using a grater.
3. Remove the skin from the ginger and grate it.
4. Pour 250 g of water into the multicooker, lay the products in layers, sprinkling each layer with sugar.
5. Set the stew mode and cook without a lid for one hour.
6. Cool the jam and transfer it to jars, which are stored in the refrigerator.

Raw citrus jam

In the cold season, it becomes an excellent prevention proper nutrition, which is unthinkable without consuming vitamin-rich foods. Of course, these include preparations made from oranges and lemons that have not passed heat treatment which is called raw jam. This dessert is maximally enriched with vitamins, so it perfectly supports the immune system, in addition, it has excellent taste.

It will be useful to take a teaspoon of this dessert every morning to saturate the body with vitamins for the whole day. It is also quite suitable as a filling for baked goods or an accompaniment to tea. Excellent taste with piquant sourness and wonderful citrus aroma will make many adherents of this dessert. The complexity of this recipe is not such that you should deny your family a rich source of vitamins. It is much more pleasant to protect yourself from a cold than to swallow handfuls of pills.

Ingredients

• 1 orange;
• 1 lemon;
• 150 g sugar.

Preparation

1. Wash the lemon thoroughly and be sure to rinse it with boiling water afterwards, since it will be used together with the zest. You can use a whole small lemon, and take about half of a large one. Cut the lemon along with the zest into small slices, removing the seeds along the way.
2. A similar preparation needs to be done with the orange.
3. This lemon and orange jam goes through a meat grinder.
4. Pour granulated sugar into the mixture, then mix everything thoroughly. Gradually, the sugar will dissolve in the puree and be evenly distributed throughout the entire volume.
5. While the sugar is dissolving, you can safely prepare the jars for harvesting. They must be dry and clean, but they do not need to be sterilized. Place canned citrus fruits into prepared containers and close them with lids. Such preparations can only be stored in the cold (in a cellar or refrigerator).

Have you already made citrus jam? Which dessert recipe did you like best? Share it on

Orange is the most popular of all citrus fruits that enter our market. Millions of people cannot imagine their morning without a glass of fresh orange juice, and throughout the day they are not averse to enjoying delicious and healthy fruit. This is understandable, because in addition to taste pleasure, orange fills the body with energy and gives mood for the whole day.

And if you think about it, what do we know about the orange? How rich is this tropical fruit besides the notorious vitamin C, and how it affects the body regular use orange juice? Let's look at the orange from the point of view of its health benefits and give some recipes traditional medicine with this fruit.

A little history

The first mention of orange dates back to 1178 BC. In ancient manuscripts, a Chinese gardening scientist spoke about a fruit grown from a seed. Moreover, the author mentioned 27 varieties of different oranges, which means we can say with confidence that this citrus fruit appeared much earlier.

From China, the orange came to India, from where sailors spread it throughout the world. The orange turned out to be quite suitable for cultivation, but it especially fell in love with the Middle East and Southern Europe.

In 1714, the first greenhouses appeared in Russia. They were called “greenhouses”, from the word “orange”, as the orange was called in Europe. In our country, another name has taken root - “orange”, which translated from German meant “Chinese apple”.

Since then, orange has become an integral part of the diet of the inhabitants of our country. Today it is healthy treat They are also grown in our country, in particular in the Krasnodar Territory, which means we can say with confidence that the orange has become native to us.

Chemical composition of orange

This popular citrus fruit contains the following valuable substances:

• vitamins: A, C, E, B1, B2, B3, B4, B5, B6 and B9;
• minerals: phosphorus and iron, potassium and magnesium, calcium and zinc, selenium, sodium and copper;
• polyunsaturated and monounsaturated fatty acids;
• indigestible dietary fiber;
• salicylic acid;
• essential oils;
• phytoncides;
• pigments;
• Sahara.

At the same time, 100 g of orange pulp contains only 47 kcal, which means one fruit, which weighs on average 180–200 g, gives the body 94 calories.

Beneficial properties of orange

Strengthens immunity

Orange is a valuable source of ascorbic acid (vitamin C), which improves immunity and thereby provides the body with protection against pathogenic microbes. In this regard, doctors recommend consuming at least two oranges a week for both children and adults, especially during the epidemic of ARVI and influenza.

Rejuvenates the body

This citrus fruit is a real storehouse of antioxidants, thanks to which it improves the condition of the skin, hair and nails, but more importantly, it literally rejuvenates the body, helping you look much younger than your own years. True, all this can be achieved if you consume 2-3 oranges a week from year to year.

Cleanses the body

Oranges contain a lot of fiber, which effectively cleanses the gastrointestinal tract of harmful toxins and poisons. Based on this, oranges are strongly recommended for consumption by people living in cities whose air is polluted by emissions from factories and factories. Moreover, oranges are simply necessary for people living in areas with high levels of radiation.

Improves digestion

The ability of orange to cleanse the body carries with it great benefit For gastrointestinal tract. Thanks to this effect, digestion improves, problems with stool, stomach cramps and bloating, sour belching and bad breath disappear. Moreover, the use of this product is a prevention of gastrointestinal pathologies, including gastritis, duodenitis, peptic ulcer and the formation of polyps in the intestines.

Helps you lose weight

The ability of orange to cleanse the body and improve metabolic processes, is extremely important for losing weight. Under the influence of these processes, the body begins to more actively break down fats, as a result of which the process of natural weight loss is activated. In this case, the lost kilograms will never return.

Prevents cancer

The fruit in question is rich in limonoids - substances that prevent cell division in the body and the formation of malignant tumors. Oranges are also useful for those people who already have malignant tumors in the body. The substances present in this product block blood access to cancerous tumors and prevent them from actively developing in the body.

Takes care of the heart and blood vessels

The presence of potassium in oranges strengthens the heart muscle and prevents the development of tachycardia, and the ability of this product to cleanse the vascular walls of cholesterol deposits is in an effective way protection against atherosclerosis. Regular consumption of oranges can reduce the risk of heart attack and stroke by 20%.

Prevents hypertension

The ideal combination of iron, potassium and copper in this wonderful fruit is necessary for normalization blood pressure and preventing hypertension. This has been proven by studies according to which people living in regions where oranges are grown are 30% less likely to experience hypertension, varicose veins and other vascular diseases.

Strengthens the nervous system

One cannot fail to mention the beneficial effects of orange on the human nervous system. This fruit is simply necessary for all those who need to cheer up and feel the joy of life. It drives away bad thoughts and charges a person with positive energy, relieves the blues and improves sleep.

Prevents diabetes

The white layer between the peel and pulp of the orange contains a valuable compound - synephrine. Thanks to this substance, normal glucose levels are maintained in the body, and a person who consumes oranges is protected from the development of diabetes.

The benefits of orange for men and women

We have already described above beneficial features this product, which allows you to maintain normal vital functions of the body. In addition, men and women who are engaged in active work need oranges to maintain tone and maintain vigor throughout the day.

Orange perfectly tones the brain, improves activity " gray matter", helps you think faster and eliminates memory problems.

In addition, young men and women who plan to have children need to consume at least 3-4 oranges per week. This will improve reproductive function in both sexes and contribute to the conception of a child.

If we talk exclusively about women, distinctive feature orange is wealth folic acid, which can be safely called a “women’s vitamin”. This valuable acid eliminates pain on the eve of menstruation, reduces anxiety and increased excitability during PMS, and also significantly facilitates the well-being of women with the onset of menopause.

The benefits of orange for pregnant women and nursing mothers

Folic acid is perhaps the most important vitamin for mother and child. It promotes the proper formation of fetal organs, prevents the development of brain pathologies and nervous system. This vitamin helps a pregnant woman avoid unplanned abortion.

It is only important to understand that orange is a product that can provoke the development of allergies, which means that the expectant mother should consume such a product carefully, no more than one fruit per day.

If we talk about a young mother who is breastfeeding, the consumption of oranges should be regulated by the following rules:

• It is better to abstain from oranges during the first 6 months of breastfeeding;
• It is better to start drinking orange with 2-3 slices per day, monitoring the reaction of your body and the baby’s body. By the way, a baby’s allergy to this product can manifest itself not only in rashes on the body, but also in diarrhea or irregular bowel movements;
• It is not recommended to eat oranges every day. It is better to enjoy this fruit 2 times a week, eating half an orange;
• if any of the nursing mother's relatives suffered from an allergy to citrus fruit, it is better to avoid using this product.

Can a child have oranges?

In fact, this is an extremely useful product that gives children a lot of joy, and at the same time fills their body with useful substances necessary for growth and strengthening the immune system.

The pectins present in this orange fruit normalize the child’s digestion, while calcium and phosphorus strengthen bone tissue and promote normal growth.

True, orange crumbs can be introduced into the diet only if there is no intolerance or allergy to this product. If there are no obstacles to eating fruit, then earlier child will be accustomed to oranges, eating is better for his health.

Benefits of oranges for older people

We have already mentioned that these sunny fruits slow down the aging process of the body, which is especially noticeable in appearance. If oranges appear on the table of an elderly person regularly, this allows them to maintain excellent brain activity and avoid severe cardiovascular diseases, incl. heart attacks and strokes. And numerous scientific studies confirm that this product important for the prevention of Alzheimer's disease and Parkinson's disease.

The use of oranges in folk medicine

Orange is a real healer who comes to the rescue for a variety of ailments.

Cold

Using a grater, chop one orange along with the peel, pour 2 cups of boiling water over the plant material and leave for 30 minutes. Take the finished product a quarter glass before each meal 4 times a day until complete recovery.

Heat

Crush a few orange slices and pour 100 ml of warm water over them boiled water. Let the product sit for 30 minutes and drink. Take this remedy every 2 hours and the temperature will soon return to normal.

Avitaminosis

To combat vitamin deficiency, add 3 drops of essential oil to 100 ml of the juice of the fruit in question. walnut and 1 tsp. honey After mixing the product, drink it, preferably in the first half of the day. You need to take the medicine for 10–14 days.

Prevention of hypertension

To avoid pressure surges, drink a glass of freshly squeezed orange juice 3 times a week, adding a teaspoon of honey.

Severe hangover

In case of strong alcohol intoxication and heavy hangover syndrome take 1 glass of freshly squeezed orange juice, dilute 1 egg yolk, mix well and drink immediately. Within 30 minutes your condition will begin to improve.

Constipation

If you experience frequent constipation, try drinking a glass of freshly squeezed orange juice with pulp every night before going to bed. Literally 8-10 days of such therapy and this delicate problem will no longer bother you.

Heavy periods

In case of heavy bleeding during menstruation, orange will also come to the rescue. Grind orange fruit using a knife along with the peel and pour 500 ml of boiling water over it. After 40 minutes you can start taking the medicine. You need to drink it throughout the day, in small sips, so that by the evening you drink all 500 ml.

The use of oranges in cosmetology

This citrus fruit is extremely useful for the fair sex to take care of their appearance. Based on orange, you can prepare various cosmetics that nourish, tone and maintain healthy skin and hair.

Skin rejuvenation

To maintain the beauty and youth of your skin, purchase it at the pharmacy essential oil orange This valuable product can be added to creams, tonics, shampoos and hair gels. This combination will significantly enhance the effect cosmetics and will make you look great regardless of age.

Dry skin

People with dry and flaky skin should chop the orange peel and mix it with 1 tbsp. cottage cheese, add 1 tsp. olive oil and mix until smooth. Apply the finished mask to the skin of the face, neck and décolleté, hold for 30 minutes, then rinse with warm water. After completing the procedure, do not forget to apply moisturizer to your skin.

Oily skin

If there is increased sebum production, combine a glass of flour with a glass of orange juice, and apply the resulting mass to your face as a mask. Leave the product on for 20 minutes and then rinse with water.

Improved complexion

Pour a tablespoon of linden flowers into a glass of freshly squeezed orange juice, let it brew for a couple of hours, then strain. Add 1 tbsp to 2 tablespoons of the resulting mixture. full-fat yogurt, 1 tsp. lemon juice and the same amount of honey. By mixing the ingredients, you will get a mask that should be applied to your face for about 20 minutes. The mask is washed off with warm water. By caring for your skin in this way for 2 times a week, you will notice how its healthy color and radiance returns.

Pore ​​cleansing

You can get rid of blackheads on the skin using this product. Add a handful of crushed orange juice to half a glass of orange juice. oatmeal and 1 egg yolk. Mix the ingredients until thick sour cream, apply the mask to your face and leave for 20 minutes. Procedures should be carried out once a week.

Acne

You can fight acne on the skin with the help of orange peel. To do this, pass the orange pulp and zest through a meat grinder and mix until smooth. Apply the prepared product to the affected areas of the skin and leave the mask on for 15–20 minutes. Carry out the procedure every 2 days until you get a lasting result.

Dandruff

To eliminate this problem, pour 500 ml of boiling water over the crushed orange zest and let the product cool. Rinse your hair with this infusion 2 times a week and dandruff will soon disappear.

Dull hair

To restore your hair's former shine, add 1 tbsp to a glass of orange juice. honey, and 5 drops of sandalwood oil. Distribute the mask over the entire length of your hair, and after 15 minutes, wash your hair with shampoo. Perform procedures 1-2 times per week.

An adult can eat no more than 2-3 oranges per day.

For kids younger age It is better to give orange juice diluted with water.

Teenagers can eat one orange a day or drink a glass of orange juice, preferably in the morning.

At the same time, so that the acid does not corrode the stomach, it is better to drink this juice after eating. As for the fruit itself, it can be consumed regardless of meals.

Oranges in cooking

Orange and lemon jam

In addition to making wonderful tasty jam, these citrus fruits are widely used for cooking variety of dishes. Even a small amount of oranges and lemons added to any dish significantly changes its taste and adds a piquant sourness. And the orange-lemon jam available in the house will always be a wonderful treat. An amber jar will give you a feeling of celebration, lift your spirits, and saturate your body with essential vitamins.

For cooking traditional jam from oranges and lemons you will need:

• oranges – 500 g;
• lemons – 500 g;
• granulated sugar – 1 kg;
• water – 1.5 l.

Oranges and lemons need to be washed, cut into neat circles and be sure to remove any seeds. Then the prepared citrus fruits are placed in an enamel container, filled with prepared water and boiled until the fruits become soft. Then add granulated sugar and continue to cook over medium heat until the sugar is completely dissolved. After boiling, the aromatic mass is cooked over low heat for about 30 - 50 minutes. During the entire cooking process, you should constantly stir the jam with a wooden spoon (spatula). After the jam has thickened, it can be placed in pre-prepared sterilized jars and immediately sealed with lids.

Making jam from sunny citrus fruits is not as troublesome as it seems at first glance. This yummy will certainly delight all household members and guests during cold weather. winter evenings. By the way, Italians believe that nothing enhances taste better noble wine, like cheese with jam from these wonderful fruits. A few slices of orange and lemon add an unforgettable aroma to ordinary apple jam.

Orange peel jam

To make jam that can decorate tea table any housewife will need:

• orange peels– 400 g;
• granulated sugar – 400 g.

To obtain 400 g of peels you will need approximately 1.5 kg of oranges. This is exactly the amount of citrus fruit that is the raw material for making wonderful, tasty jam. Therefore, after eating oranges, you should not rush to throw away the peel.

The preliminary step is to prepare the zest. To do this, orange peels should be placed in three liter jar with cold water - the water must be changed three times a day. This is required in order to prevent the crusts from souring. In general, the preparatory period lasts 2–3 days until the bitterness inherent in orange peel is completely removed.

The crusts prepared in this way are cut into small squares and placed in a container for making jam. Then sugar is dissolved in boiling water. The resulting syrup is poured over orange peels.

The jam is prepared in several stages. First, let it boil for 5 minutes, turn it off, cool slightly, then boil again for 5 minutes. This procedure should be repeated at least 3 to 4 times until the zest becomes soft. Using orange peels like this in a simple way, you can provide yourself and your loved ones with aromatic, healthy jam for the whole year.

Jam “Zavitushki”

Orange peel jam is sometimes boiled with the addition of apples, pears, and pumpkins; it is often used as a filling for pies. In particular, many people prepare amazing jam in which orange peels are shaped into beautiful spirals. Sometimes it’s called “Zavitushki” jam. To prepare this yummy you will need:

• oranges – 3 pcs;
• sugar – 300 g;
• water – 400 g;
• juice of 1/2 lemon.

First, the oranges must be thoroughly washed and doused with boiling water. Then the citrus fruits need to be cut into several parts to make “ watermelon slices" Then you should remove the pulp and carefully cut the peel of each slice lengthwise. You should get thin strips. Similar to the above method, the crusts are soaked for 3 to 4 days, changing the water regularly. Next, you need to remove the white pulp from the inside of the crusts. Roll each strip into a spiral and thread it onto a thread. The result is a kind of orange beads.

The resulting beads need to be filled with water, added prepared sugar and cooked until the syrup thickens slightly. The jam is prepared in two stages over low heat. First boil for 15 minutes, cool, then cook again for 15 minutes. When the jam is completely ready, the threads should be removed. Zavitushki jam is not only aesthetically attractive, it has all the qualities of a real high-quality dessert.

Contraindications for oranges

Like any other product, oranges are not beneficial for everyone and have a number of contraindications. First of all, this product is contraindicated for diseases such as:

• allergy to citrus fruits and intolerance to oranges;
• diabetes mellitus and elevated blood glucose levels;
• stomach ulcers, gastritis, and gastrointestinal diseases.

In addition, this product should not be overused. Excessive consumption oranges can turn into:

• rapid weight gain and development of obesity;
• development of diabetes mellitus;
• damage to tooth enamel and the appearance of caries;
• the occurrence of allergic reactions in the body.

Make it a rule to consume this wonderful orange fruit more often. With him you will always have good health And great mood! Take care of yourself!

We all love citrus fruits and eat them with pleasure. fresh. Lemons and oranges are not only tasty, but also healthy foods, in which in large quantities contains vitamin C.

During the cold season citrus jam perfectly supports the immune system and allows you to avoid infectious diseases, and if you add other fruits to it, you can get quite piquant winter preparation with an amazing aroma.

To make jam you should use large and juicy fruits with thin skin. Before cooking, fruits must be washed and dried with a towel.

Ingredients

1. Oranges – 6 pcs.
2. Lemons – 6 pcs.
3. Water – 200 ml.
4. Sugar – 1 kg.

Cooking method

Place the washed whole fruits in a saucepan, add boiling water and blanch for about 10 minutes. After this, transfer to a bowl with cold water and leave overnight. In the morning, cut into circles or cubes (with peel) and carefully remove the seeds.

In a separate container, mix sugar with water and make a syrup, which is then poured over the prepared fruit and left to soak for 3-4 hours. Next, the raw materials are placed on the stove and boiled for 10 minutes, and then cooled for about 2 hours. Then cook again for 10 minutes and set aside to cool for 2 hours. A similar procedure will need to be repeated twice more, after which the finished product is poured into jars and rolled up.

In addition to jam from whole fruits, you can make excellent preparation from citrus peels. It contains more useful substances, and the taste is a little tart and sweeter.

Ingredients

1. Peel from 1 kg lemons and 1 kg oranges.
2. Sugar – 800 g.
3. Water – 350 ml.

Cooking method

The peel is washed well, dried with napkins and cut into small strips. Boiled thick syrup from sugar and water, put the crusts in it and bring to a boil. Leave to cook over low heat for about 10 minutes, and then pack into jars and close.

Apricots make excellent jams and preserves, but if you add citrus fruits to them, you can get interesting combination with an unusual smell and delicate taste.

Ingredients

1. Apricots – 3 kg.
2. Lemon – 1 pc.
3. Orange – 1 pc.
4. Sugar – 2 kg.

Cooking method

All fruits are washed well, pits are removed from apricots, and citrus fruits are passed through a meat grinder along with the peels. Apricots are covered with sugar and placed on the stove.

Add crushed citrus fruits and cook for about 60 minutes. Periodically, the jam needs to be stirred and the foam removed. Finished product pour into jars and seal with a seaming machine.

In our country, jam with plums and citrus fruits is a novelty, but in other latitudes it has been prepared for a long time and is considered a classic fruit preparation.


The plum aroma remains dominant in it, and lemons and oranges give the taste a characteristic zest.

Ingredients

1. Plums (Renklod or Hungarian) – 1 kg.
2. Orange – 1 pc.
3. Lemon – ½ pc.
4. Raisins – 0.25 kg.
5. Sugar – 1 kg.

Cooking method

The plums are washed, dried, divided in half and the pits removed. Raisins are soaked in warm water for 20–30 minutes. Citrus fruits are washed and cut into pieces or thin slices with peel.

All fruits are placed in a cooking basin, covered with granulated sugar and placed on the stove. Cook over medium heat for about 1.5 hours. The finished jam is packaged in jars and rolled up.

In apple jam with lemon and orange, the citrus aroma predominates, but the taste remains apple, flavored with sourness.

Ingredients

1. Apples – 1 kg.
2. Oranges – 1 pc.
3. Lemons – 1 pc.
4. Sugar – 1 kg.

Cooking method

Wash the apples, remove the stems and core, and cut into cubes. Citrus fruits are peeled and cut into slices. If you want the jam to be more savory, you can save the crusts.

The fruits are placed in a basin, covered with sugar and left for a couple of hours to release the juice. Then cook for about 40 minutes and roll into jars.

Since pears lack acid, adding citrus to them is a great way to cook aromatic preservation for the winter.

Ingredients

1. Pears – 1 kg.
2. Orange – 1 pc.
3. Lemon – 1 pc.
4. Water – 150 ml.
5. Sugar – 1 kg.

Cooking method

Ripe and firm pears are washed, cored and cut into small pieces. Citrus fruits are cut into slices with peels, removing the seeds.


A syrup is made from water and sugar, fruit is added to it and, after boiling, it is cooked over medium heat for about 25 minutes. Hot jam is poured into jars, covered with lids and rolled up.

Today I have prepared for you detailed recipe my favorite jam. Prepare delicious jam from citrus fruits - as easy as shelling pears! Since citrus fruits are incredibly aromatic fruits, you can immediately guess that the jam will turn out simply excellent, rich and tasty. Today I propose to focus on oranges and lemons, we will prepare jam from these ingredients, we will also add a little pleasant aroma strawberries, we will do this by adding tea, which in our case will be the basis of the syrup. After all, you will probably agree that syrup using plain water is no longer very interesting to prepare, especially when there is such a variety of all kinds of additives. Jam made from oranges and lemons with peel is perfect with a cup of tea, it can also be used as a filling for pies or sand baskets. If you love oranges and lemons, be sure to try this delicacy. You can cook this very quickly.

- oranges – 200 gr.,
- lemons – 200 gr.,
- sugar – 400 gr.,
- water – 250 ml.,
- tea – 2 pinches,
- agar-agar – 2 pinches.




Prepare citrus fruits - wash and dry, always wash with vegetable/fruit detergent, rub thoroughly with a washcloth to remove the waxy surface layer. After scalding the oranges and lemons boiling water. Dry the citrus fruits with paper towels.




After the citrus fruits are processed, you need to cut them into cubes or strips, as you like. Set the sliced ​​lemons and oranges aside for a while.




Separately boil the syrup from granulated sugar, water and tea. First, boil water and tea, boil for a couple of minutes, then add sugar, continue to cook the syrup for another 3-4 minutes until the sugar crystals are completely dissolved.




Transfer the chopped citrus fruits into a container with the syrup.




Boil the citrus fruits in the syrup for about 12-15 minutes, stirring occasionally. A couple of minutes before the end of cooking, spray a little agar-agar over the surface of the syrup.




If the jam will be prepared for future use, place it in pre-sterilized jars, hermetically seal the jars with sterile lids, place them upside down, cover with a blanket and leave for a day. Store in a cellar or pantry. If the jam was not prepared for future use, then it is enough to cool it and serve it. I would like to invite you to cook this