A bright jam with a rich amber color and unique aroma, made from fresh oranges, is increasingly winning the hearts of housewives. Preparing this delicacy is not at all difficult. In this article we will try to understand all the intricacies self-cooking dessert dish from oranges.

There are quite a few ways to make citrus jam, but we have prepared for you a selection of the most successful and delicious recipes.

Fruits should be taken with thick, dense, smooth skin. Wrinkling of the surface is unacceptable, as well as the presence of dents, darkening and traces of rot. The color of the peel and the size of the fruit do not matter.

Fruit pulp can have different acidity. Some oranges are sweeter, others are sour. Therefore, using the recipes presented below, the amount of sugar can be slightly varied up or down, depending on the taste of the oranges.

Before cooking, the fruits must be washed in warm soapy water, then rinsed and wiped with towels.

Orange jam: recipes

Option number 1 - With pieces of fruit

A kilogram of oranges is washed, then each fruit is cut into four slices. The seeds are removed from them and cut into thin slices. The slices are covered with 600 grams of granulated sugar and lightly mixed. They do this very carefully to keep the pieces intact. Cover the container with candied fruits with a lid and leave room temperature for a couple of hours. During this time, a fairly large amount of juice will be released from the oranges.

Place the orange slices in the juice over medium heat and cook the jam for 25 minutes. The foam that forms on the surface is regularly removed with a spoon, and the mass is mixed.

Without waiting for the dessert to cool, it is poured into sterile dry jars and screwed on with lids.

Option No. 2 – Using a meat grinder

This version of making jam can be made using orange peel, and without it. In the first case ready jam will be slightly bitter.

We will tell you about an option for making jam from peeled oranges.

The fruits are washed and skinned. The pulp is separated into slices and cleared of seeds. Then the slices are crushed with a meat grinder. Using a blender in this case will be less effective, since the partitions will not be able to grind evenly. The puree is weighed. For every 500 grams of fruit mass, take 300 grams of granulated sugar. Place the bowl on low heat and, with constant stirring, ensure that the crystals are completely dissolved. After this, cook the treat for 5 minutes and turn off the gas. The cooled workpiece is boiled again for 5 minutes. There should be three or four such manipulations.

Important Feature: There is no need to cover the jam while it cools!

After the mass has been heated for the last time, it is hot packed into small prepared containers and covered with boiled lids.

Option No. 3 – With added water

The proportion of oranges, sugar and water is 2:2:1. Thus, per liter of water take 2 kilograms of fruit and 2 kilograms of sugar.

Oranges can be chopped into pieces, as in the first of the proposed recipes, or passed through a meat grinder. Water and sugar are added to the fruit mass. Place the jam on the fire and cook for 45 minutes over low heat. During this time, the dessert will thicken and be viscous.

The channel “will tell you how to make jam in the microwave.” Delicious recipes TV"

Flavoring additives for orange jam

Jam made only from orange is very tasty in itself, but to make your preparations for the winter varied, you can add it to the jam during the cooking process. various additives in the form of other fruits, fruit juice or spices.

The most popular in this case are orange jam with lemon, or jam prepared with the addition of ginger root and cinnamon.

The channel “I Want to Live Like This” will tell you how to make orange-lemon jam with ginger.

Rules for storing orange preparations

Jam made from citrus fruits does not differ in storage technology from others winter conservation. The best place location of jars with blanks - cellar or basement. If there are not very many jars of orange jam, you can store them in the refrigerator. The shelf life of the jam is 1 year.

If you regularly consume orange, it can soon normalize your work digestive system, and also help people suffering from vitamin deficiency. Citrus copes with cramps in the stomach and regulates its motility.

Orange jam: a classic of the genre

• oranges (peeled) - 1 kg.
• sugar - 850 gr.
• table water - 1250 ml.

1. Place the prepared fruits in a saucepan with a thick bottom. Pour in required amount water as indicated in the ingredients. Place the container with the product on the stove and wait for it to boil. Cover the oranges with a lid and cook for about 50 minutes.
2. Strain the broth using a sieve. Chop the citrus randomly into small pieces. Remove the seeds from the fruit, place them in gauze, and tie with thread. Combine the broth and sugar in a saucepan.
3. Turn on low heat and wait for the sand to dissolve. Skim off foam if necessary. Place in hot syrup citrus pieces and seeds in a bag. Stir the product and simmer for 35 minutes. Turn off the burner and remove from the stove.
4. You won't need the bag of orange seeds anymore, so get rid of it. Divide the jam into jars or cool and serve. The delicacy can also be consumed hot after cooking.

Orange and peach jam

• water - 460 ml.
• granulated sugar - 3.9 kg.
• lemon - 4 pcs.
• walnuts(peeled) - 180 gr.
• oranges - 6 pcs.
• peaches (hard) - 3.7 kg.

1. Pour over the peaches boiling water, remove the shell, remove the seeds. Chop the fruit into small pieces. Wash the oranges and grate the zest fine grater. If necessary, remove the pits. Cut the fruit into slices.
2. Chop the walnuts with a knife, wash the lemons, remove the zest and chop. Cut the pulp into small pieces. Combine fruits and citrus zest in a metal bowl and add water. Place the ingredients on the stove.
3. Boil the ingredients until the peaches soften. The manipulation time will be half an hour. Don't forget to stir the ingredients. At the same time, heat the oven to 140 degrees. Place in oven granulated sugar in a suitable container.
4. The sugar should only warm up a little. As soon as the peaches reach the desired condition, add sand. Keep stirring the ingredients. Once the sugar has dissolved, add the chopped nuts.
5. Boil the delicacy over medium heat until thickened. In this case, the components must be constantly stirred. The operation time will be about 10-13 minutes. Roll up the finished jam in the traditional way.

• large oranges - 4 pcs.
• lemon - 0.5 pcs.
• sugar - 450 gr.

1. Remove the peel from half the orange and 1 lemon. Pass the zest through a blender. The remaining fruits need to be peeled and chopped into small pieces. Place the prepared fruits and citrus pulp into a common container.
2. Pour in drinking water so that the liquid completely covers the fruit. Leave the container with the contents in a cool place for approximately 20 hours. After the time has passed, drain the water and squeeze the fruit a little.
3. Place lemon and orange slices in a multi-bowl, add zest and granulated sugar. Stir the ingredients. Place it on kitchen appliance program “Quenching”, wait for the composition to boil.
4. After this, open the steam release valve and simmer the food for about 35 minutes. After the expiration date, the multicooker must be switched to the “Baking” mode. Wait until the end of the manipulation, roll up the jam classical technology.

Orange jam with grapefruit

• orange - 3 pcs.
• lime - 1 pc.
• grapefruit - 1 pc.
• drinking water - 475 ml.
• lemon - 1 pc.
• granulated sugar - 1.5 kg.

1. Rinse the fruit thoroughly and remove excess moisture with waffle towels. Using a sharp knife, carefully zest the oranges and grapefruit in a thin layer. Set the raw materials aside.
2. Remove white pulp and seeds from citrus fruits. Chop separately thin slices lime and lemon, no need to remove the zest. Place all the citrus fruits in a fireproof container and add water. Turn on the stove.
3. After boiling, simmer the food over low heat for about 30 minutes. Remove the pan from the stove and leave at room temperature for 10-12 hours. After this, pour granulated sugar into the pan and place it on the burner.
4. Boil the ingredients for about 1 hour. The consistency of the product should resemble jelly. Stir the contents throughout the entire process, otherwise the composition will burn. Place the finished jam in jars and seal.

Orange jam with zest

• water - 950 ml.
• lemons - 2 pcs.
• oranges - 6 pcs.
• sugar - 970 gr.

1. Wash the oranges, remove the zest from them, cut the peel into thin strips. Chop the pulp into small pieces. Remove the film from the fruit. Carry out a similar manipulation with lemons. Combine citrus pulp and zest in a saucepan.
2. Pour in enough water to cover the fruit. Leave the components to soak for a day. After a while, drain the water, add granulated sugar, mix the ingredients, and put on fire. Boil fruit mixture 45 minutes. Roll up.

• oranges (fleshy) - 970 gr.
• lemons (medium) - 2 pcs.
• granulated sugar - 1 kg.
• ground cinnamon - 10 gr.
• drinking water - 1 l.
• citric acid - 8 gr.

1. Prepare citrus fruits using classical technology. Chop the oranges into small cubes. Set the zest of 2 oranges aside. Place the pulp in a thick-bottomed pan and add sugar. Mix the ingredients and let stand for 4 hours.
2. After the expiration date, squeeze the juice from the lemons. Pour into orange mixture. Take a saucepan and place it in it lemon zest, add 1 l. drinking water. Boil the product until completely softened.
3. Strain the broth through cheesecloth, pour the liquid into the orange grounds. Pour in ground cinnamon And citric acid, mix the ingredients, simmer for 2 hours over low heat. As soon as the mass reaches a thick consistency, turn off the stove and cool.
4. Catch the citrus pieces and pass through a blender. Place the resulting slurry back into the pan. You also need to add the previously set aside zest to the total mass. Finely chop it first.
5. Reboil the ingredients after boiling for another 12 minutes. Distribute the jam into sterile containers and seal. Store in the refrigerator if possible. The orange treat can be consumed the next day.

Orange jam with cognac

• lemon - 1 pc.
• granulated sugar - 550 gr.
• lime - 2 pcs.
• agar-agar - 12 gr.
• water - 600 ml.
• oranges - 3 pcs.
• cognac - 85 ml.

1. Rinse the fruit as usual. Remove the zest from the citrus fruits and chop into strips. Remove the white layer and film from the fruit. Cut the pulp into small slices and discard the seeds.
2. Send all the prepared products along with the zest, pour in water. Cover the pan with a lid and leave the ingredients for a day. After the time has passed, strain the liquid and add sugar. Place the container on the stove and cook the fruit for 30 minutes after boiling.
3. A quarter of an hour before the end of the manipulation, 120 ml of agar-agar should be poured. clean water. Wait 10 minutes, boil in a separate container. The consistency of the composition should be similar to jelly. Pour the mixture into the prepared jam, mix thoroughly.
4. As soon as citrus treat When it’s ready, you need to add alcohol to it. Stir the product and pour into treated jars. Roll up and store in the utility room after cooling.

Orange jam with ginger

• oranges - 2 kg.
• sugar - 1.9 kg.
• lemon - 3 pcs.
• ground ginger - 12 gr.

1. Prepare the citrus fruits and dry them. Grate the zest and remove the white layer. Chop the pulp into pieces, remove the pit and shell.
2. Place the fruit in a thick-walled pan and add sugar. Mix the ingredients thoroughly and simmer over low heat. Boil the products for half an hour, add ginger powder 10-12 minutes before the end.
3. Mix the ingredients again and pack the jam into jars. As soon as the composition has cooled, place it in the refrigerator.

It's no secret that orange contains vitamin C, so you should eat the fruit when you have a cold. However, it should not be abused citrus jam, otherwise allergies may occur.

Video: how to make orange jam

About the ingredients

Among the ingredients of orange jam is lemon. It helps in gelling and balances the flavor of the product. If you add grapefruit and lime to oranges, the jam will acquire an exquisite bitterness and a subtle, not like orange, sweetness. The result will be a citrus jam with an interesting taste, but since the base is oranges, let’s reserve their birthright: let it be called orange.

I seasoned the orange jam with agar and dark rum (you can replace it with liqueur). Agar-agar is an optional ingredient, since oranges gel on their own. But since I use jam both for tea and as an ingredient in baking, I need it to be guaranteed thick. And you will like not to spread jam on bread, but to scoop it into a spoon.

About cooking technology

First, we soak the fruits and zest in water for a day to remove the bitterness from them (an alternative is blanching, but with a more modest result). Then add sugar to the squeezed fruits and cook quickly, over high heat, then the natural pectin will not have time to destroy. Boil it like classic jams, we will not! And immediately pour the hot confiture into pre-sterilized jars. The conditions “hot” and “immediately” are required if we want the jar to last for a long time.

The ratio of citrus fruits and sugar, the calculation principle itself, is borrowed from Pierre Hermé’s recommendations for preparing jams and confitures.

Prep: 1.5 hours + 24 hours / Cook: 30 minutes / Yield: 0.75 g

Ingredients

• 4 oranges
• 1 grapefruit
• 1 lemon
• 2 small limes
• sugar
• 3 teaspoons dark rum “Bacardi”
• 1 tsp. agar-agar

How to make orange jam

Preparation is the most difficult stage, only for patient housewives

Wash the fruit thoroughly, using a brush and detergents, then rinse thoroughly. Thinly, without touching the white part, remove the zest with a potato peeler.

Cut a third of the orange zest into thin strips 2-3 cm long.

Don't throw away the rest of the zest! Mix it with sugar and freeze it for future desserts.

We clean the fruits from the white part, disassemble them into slices, and remove the partitions and seeds.

We weigh the peeled citrus fruits and zest that we will use. Add to it an amount of water equal to the weight of the fruit. Close the lid and put it away for a day in a cool place, for example, on a balcony.

Preparation

The next day, squeeze out the fruit and weigh it. Add sugar equal in weight to the squeezed jam (I needed 500 g of sugar).

Place on the fire, bring to a boil and cook over medium heat for 20-30 minutes. The time depends on the amount of jam. Mix several times.

A couple of minutes before the end of cooking, I added agar-agar. This step is optional, but using agar can give you a thicker jam consistency. If you don’t have agar, use pectin or gelfix and follow the instructions. And I'll tell you about agar.

Pour 1 teaspoon of agar powder with half a glass of water and leave for 5-10 minutes.

Then we put the agar on the fire. Bring the mixture to a boil and remove from heat, stirring constantly. The mass should become like jelly, after which we pour it into the pan with the preparation and mix thoroughly. The gelling of orange jam with agar-agar will occur as it cools.

At the end, add alcohol for flavor. We check for readiness. The jam is ready if the drop on the saucer “wrinkles” when you “move” it with your fingernail. Be sure to finish the jam! Otherwise it will become moldy.

Carefully fill pre-sterilized jars to the neck with hot liquid and seal them. Turn it over and wrap it in a blanket. We wait until the orange jam cools down and send it to a cool place.

How can you pass by citrus fruits at the peak? winter period? Orange confiture is one of the most favorite delicacies of the French. For breakfast or afternoon tea or in the evening before bed, this confiture has remained a favorite in many families since time immemorial.

In addition to the enchanting aroma and unique taste, the sedative properties of oranges are very well known, especially their essential oils, found in large quantities in the peel and seeds.

The proposed confiture recipe is interesting precisely because it uses not only the pulp, but also the peel.

The seeds will also come in handy because large quantity the collagen they contain. They are placed in cheesecloth and used when cooking confiture. A kind of waste-free production, with the goal of extracting as much as possible useful properties from oranges.

Total cooking time – 3 days
Active cooking time – 2 hours 15 minutes
Cost – $5.0
Calorie content per 100 g – 110 kcal
Number of servings – 3 liters

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How to make confiture

Ingredients:

Orange – 12 pcs. (medium size)
Lemon – 2 pcs. (medium size)
Sugar – 1 kg
Water – 1.5 l

Preparation:

The preparation of this confiture is very simple, but it takes three days.

The first day.

Pour the juice into a wide enamel pan or a stainless steel pan. Place the seeds in a separate cup and cover cling film, refrigerate until the next day.
Coarsely chop the peels of oranges and lemons.

Place the orange peels passed through a meat grinder into a saucepan with the squeezed juice. Pour in water, stir, cover with a towel and leave until the next day. Day two. Remove citrus seeds from the refrigerator, tie them in a small piece of gauze, and place them in a pan with oranges. Place the pan over low heat and bring to a boil, stirring.

Carefully! Oranges soaked in water can burn quickly if left undisturbed. After boiling, leave to simmer over low heat for 50 minutes. Then turn off the heat, cover with a lid (loosely) and leave until the next day.

Day three.
Three hours before cooking, pour sugar into the pan with oranges and stir. Three hours later, place the pan over low heat and bring to a boil, stirring occasionally. Cook over low heat for 1 hour. Wash and sterilize the jars by steaming or in the oven at 100 °C for 20 minutes. Pour the still boiling confiture into jars, close the jars and leave to cool upside down.

No matter how much I would like to break the magic of beautiful French sayings, but in reality orange marmalade– this is the jam we are used to, or rather a dense jam with whole pieces of citrus fruit. The range of uses for this sweet is, accordingly, similar: baked goods, desserts, an addition to cereals and dairy products, or just a cup of tea or coffee.

Orange confiture recipe

Ingredients:

• oranges – 2 kg;
• sugar – 6 glasses.

Preparation

Grate the orange zest (orange part). We cut off the white pulp of the citrus with a knife, trying to collect all the drippings in the process. Now the orange pulp should be separated from the membranes using a sharp knife.

Place the zest, pulp, juice and sugar into a bowl. Place the bowl on the fire and bring everything to a boil. The membranes and seeds remaining from cutting the pulp contain great amount pectin, which will thicken our confiture, so we tie the trimmings into a gauze bag and also send them to the pan. Cook the confiture at 104 degrees for 5 minutes, and then place a drop on a chilled plate: the finished confiture will be held in an even path on your finger.

Now the confiture can be served or rolled into sterilized jars.

If you want to make bitter orange confiture, then use red bitter oranges for the recipe, not ordinary ones.

Confiture of apples and oranges

Ingredients:

Preparation

We peel oranges according to the scheme from previous recipe, we collect the trimmings in a gauze bag. Peel the apples and cut them into cubes. Place the orange zest, pouch, pulp and apple pieces in a saucepan and fill with water. As soon as the liquid boils, add sugar and spices to the pan. Cook for 1 minute, stirring constantly. As soon as the apples are soft enough, remove the confiture from the heat and serve. Ours is all ready!