Orange jam. Orange jam - recipes for an invigorating delicacy for every taste

For residents of our strip, orange jam is an unusual delicacy. These sunny ones bright fruits They don’t grow everywhere here, so it’s much more common and easier to use apples, cherries, currants, strawberries and other gifts of summer to make jam. However, it is reckless to neglect these citrus fruits. Oranges contain a large number of vitamin C, which supports the immune system, as well as a whole range of other vitamins and microelements beneficial to the body. Orange jam is not only healthy, it has an unusually pleasant sweet and sour taste and a fresh citrus aroma. In addition, a variety of recipes will help you prepare great dessert for the whole family for every taste.

Preparation

First you need to do some simple preparations. First, choose a suitable vessel for cooking - it should be thick-walled and wide: stainless steel, as well as an enamel pan or basin, are suitable.

Secondly, the fruit must be washed thoroughly. If the peels are also used, they should be blanched in boiling water for several minutes to get rid of the unwanted bitter taste. It is very important to remove every single seed from oranges - they also give off bitterness, and eating jam with them is simply unpleasant. It is advisable to taste each fruit. This way, “weak links” can be identified and removed in time. After all, just one unsweetened, watery or, worse, spoiled orange can ruin the taste of the entire jam.

You can use only the orange pulp or together with the zest to make jam from orange peels, and also add other fruits if desired. So, let's look at the recipe one by one.

Classic recipe

First, let's look at a recipe for orange jam with or without peels (optional), without adding other fruits.

Here's what you'll need for this:

1 kg oranges,
1 kg sugar,
2 glasses of water.

Wash the fruits thoroughly with a brush. We cut into arbitrary pieces of the same size: these can be slices or cubes, for example. It is better to cut over a saucepan or in some kind of cup - it is important not to lose the juice. Be sure to remove the seeds! Combine water and sugar and cook the syrup over low heat until thick. Then immerse the chopped oranges in the syrup, and also pour in collected juice, and cook for about 2 hours on the same low heat. When the orange jam is ready, you can pour it into jars and roll it up.

Orange peel jam

You can use any kind of crust for this dish: fresh (just peeled), frozen (need to be defrosted a little before cooking) or dried (pre-soak until it swells). You can cut into thin strips, spirals or grind in a meat grinder - as you wish. If the skins of the oranges were thick, it is recommended to peel off the white film from the inside.

So, the crusts are cut, now they need to be weighed to determine the amount of other ingredients.

The recipe is:

1 part orange peels
1.5 parts sugar
2 parts water
lemon juice or lemon acid to taste (about the juice of one lemon per kilogram of peels),
cinnamon or ground ginger(optional).

Let me explain: if the crust is 1 kg, take 1.5 kg of sugar and 2 liters of water.

Fill the crusts with water and boil for half an hour, then add sugar and cook for an hour and a half. When the orange peel jam is ready, it’s time to add the lemon component - juice or acid. Pour into jars or other containers.

Oranges and lemons

To prepare this fragrant citrus treat, we will need:

oranges – 0.5 kg,
lemons – 0.5 kg,
sugar – 1 kg,
water – 1.5 liters.

Wash the fruits thoroughly. Remove the peel. Chop the skins of one lemon and one orange finely and put them in a saucepan. Then we cut the citruses into neat, identical pieces or circles. Save all the leaked juice and pour it into a saucepan with chopped oranges and lemons. We definitely remove the seeds - we don’t need bitterness. Fill everything with water and cook until the fruit is completely softened, then add sugar and simmer for about another half hour. Finally, the orange and lemon jam is ready!

There is an opinion that this jam goes well with cheese and a glass of dry wine - this is how it is eaten in Italy.

From apples and oranges

The usual apple jam can be cooked with oranges - they will add an extraordinary aroma, taste and color to the dessert. The following is a recipe with photos. Let's see what you need to make apple and orange jam.

For 1 kg of apples you will need a couple of large oranges, 1 kg granulated sugar, 1 glass of water. If you wish, you can add a little cinnamon.

First, let's deal with the oranges: you need to cut them together with the peel, pour boiling water over them and cook until the skin softens. Now is the time to add sugar. Cook the syrup.

Peel the apples and remove the core. Cut them into small slices. We keep these slices in boiling water for about five minutes and blanch them. Place the apples in the pan with the oranges and cook until tender.

Now that the jam is ready, you can add a little cinnamon to your taste.

In a slow cooker

Among housewives, the multicooker is famous for its ease of cooking. Orange jam is no exception.

We will need:

oranges – 4 pieces (medium size),
lemon - half,
sugar - by weight of oranges (about 0.5 kg).

We take citrus fruits and peel them from skins and white films. Finely chop the peels from half a lemon and one of the oranges to add to the jam; we won’t need the rest. We cut the fruits into slices, put them in some kind of bowl and soak them in water for a day so that the liquid barely covers them.

After a day, all the bitterness from the oranges has gone, and you can get down to business. Remove the fruit from the water and transfer it to the slow cooker. We also send sugar there and turn on the “baking” mode. We wait for it to boil and set the baking time to half an hour.

After 30 minutes, the orange jam in the slow cooker is ready. If you prefer jam, you can grind the jam in a blender. All that remains is to pour the treat into clean jars.

Stories from our readers

Orange jam is delicious treat, which has unsurpassed and divine aroma and taste. Everyone prepares this jam in their own way. Some people prefer to make jam with orange peels, while others, on the contrary, carefully cut them out. In addition, many people like to make this jam from whole orange slices, while others chop and rub the oranges through a sieve.

In making orange jam, not only oranges are often used. Very often, lemon zest is added for taste, they combine, for example, oranges with kiwi, with nuts, and even add cinnamon and mint. Therefore, there are a lot of options for preparing this delicacy. In our case, we will simply prepare orange jam according to simple photo recipe= without adding various components.

So, what products are needed to make miracle jam?
- 2 large oranges,
- 250 grams of sugar.

First, wash the oranges thoroughly under running water. Then pour boiling water over them so that all germs are removed. This is necessary because we will use and cook jam with orange peels.
After the oranges are washed, you need to cut them into slices. Although, all this is not important. You can simply cut, for example, oranges into cubes. However, it is worth considering that with this cutting there will be more juice.

Then place the sliced oranges in a deep bowl, pan or regular Teflon frying pan.

Cover thoroughly with sugar. You can also add a little water (although this is not necessary, since the oranges will release juice during cooking).

Place the bowl on the fire and boil the oranges for 15-20 minutes.

Then simply put the jam into pre-sterilized and well-washed jars. Roll up the lids.
You can also serve orange jam directly to the table.
This is so delicious and fragrant jam we made it!

Orange jam - delicious fruit dessert

If you're bored familiar recipes fruit jam, and you want to pamper yourself and your loved ones with something special - you should try making orange jam. Opening a jar in winter aromatic delicacy, you will enjoy new and unforgettable taste.

How to make orange jam: general rules

Orange jam is becoming more and more popular every year. The dish is very easy to prepare, and the variety of cooking methods and recipes surprises and delights. It is brewed from orange juice, pulp, peel and zest, in pieces, and in the form of jam.

Main ingredient easily and successfully combines with other fruits and even vegetables. The most popular preparation is orange and lemon jam. This citrus tandem gives the dessert an unforgettable smell and taste. Try it English recipe with the addition of whiskey, and the dish will sparkle with completely new colors.

Preparing the dishes

It is best to use enamel cookware for cooking. This can be a large metal basin or a deep saucepan. Stainless steel containers will do the job well.

Before you start preserving, you must thoroughly wash all food containers, and then thoroughly rinse off the detergent from the internal surfaces. At the end of the cooking process, use sterilized lids and glass jars. Everyone can choose a suitable and convenient method for themselves.

Fruit preparation

Various ways preparing the dish involves different orders for preparing the fruit.

To prepare jam from oranges with peel and pulp, the fruit is first scalded with boiling water and kept in hot water for 10-15 minutes. This procedure will help remove bitterness from the zest and soften it. The fruit is then crushed and the seeds removed.

Jam from the pulp - the fruits are peeled, and the pulp is divided into slices and crushed. Removing seeds and remaining white fiber (citrus albedo).

Before making orange peel jam, the peel is soaked in water for half an hour. Only then are they cut into strips for cooking.

Orange jam with peel

Use citrus peels to make orange jam, a recipe with a photo of which is on our website. So you will get not only tasty, but also twice as much food. healthy dish. As you know, the peel contains many vitamins and microelements.

The main task is to simmer the ingredients over low heat for a long time. During the cooking process, orange peels are brought to a translucent state and a soft consistency. Finished pieces added to fruit jelly tastes like candied fruits.

Orange jam - recipe without heat treatment

Another popular way to prepare the dish is without cooking. Thanks to this, the products are not subjected to heat treatment, retaining all their benefits.

Gooseberries and sugar are used as a preservative. Such a delicacy for low temperatures can be stored for several months. The main condition is thorough sterilization of containers.

For cooking unique dish experienced chefs use some tricks. For example, when preparing orange jam from the pulp, it is recommended to add a few teaspoons of zest, minced through a meat grinder. The dessert will be more aromatic and jelly-like.

Before starting cooking, you need to cut each fruit and taste it. If you come across bitter or spoiled fruits, they need to be thrown away, since one fruit can ruin the entire dish.

All seeds should be carefully removed; they will give the jam a bitter taste. If not special device To grate the zest, you can use a regular vegetable grater.

Orange jam prepared in a slow cooker turns out to be especially tender, has clear syrup and uniform consistency.

Bottom line

Orange jam is easy to prepare different ways. There are three main types of citrus dessert: from pulp, whole slices, and from peel. Each cooking method is special, and by experimenting with ingredients you can create a new unusual dish.

Make this amazing orange jam. Although the jam recipe requires a little time and patience, you will be fully rewarded for your efforts. The taste of this orange jam is unusually subtle and at the same time rich, worthy of the highest praise.

Other jam recipes:

Ingredients:

1 kg. sugar for every kilogram of orange pulp
2 tbsp. water for every kg. pulp

We buy ripe and juicy oranges for jam. It’s great if the peel is thin and separates well from the pulp.
Wash the oranges thoroughly and let the water drain.
Using a sharp knife or a regular vegetable peeler, cut off the orange zest into thin strips. We try to include as little as possible of the white part of the peel, which contains bitterness.
Cut the peeled peel into thin strips. The thinner the stripes, the more beautiful our orange jam will turn out.
Pour water over the orange peel, bring to a boil, cook for 10 minutes, and then strain. To completely remove the bitterness, it is recommended to repeat the procedure, but cook for a couple of minutes. Drain the water.
Peel the remaining oranges and separate them into individual slices.
Using a sharp knife, cut each slice and extract the pulp into an enamel or earthenware bowl. Throw away the peel. If you come across seeds, carefully remove them.
Combine orange pulp with pieces orange zest.
We weigh it. For every kilogram of the resulting mass, add a kilogram of sugar and two glasses of water.
Place the bowl of orange mixture on high strong fire. Stirring, bring the jam to a boil.
Cook the orange jam over medium heat. Carefully remove any foam that appears with a wooden spoon. Stir the jam from time to time so that it does not burn.
Cook the jam until it becomes thick and acquires a beautiful amber color. Approximate time 1.5 hours.
Pour the finished orange jam while still boiling into jars. We do this carefully so as not to get burned. We pre-sterilize all dishes and lids.
Roll up or cover with metal lids. While the jam is still hot, turn the jars upside down, wrap them up and leave to cool.
The next day, jars of beautiful jam Store the oranges in a cool, dry place.
This orange jam goes great with tea, cakes and desserts. As for children, they simply adore it, spread it on bread and gobble it up like a cake))). By the way, in addition to orange jam, you can make amazing orange jam oriental sweetness Turkish Delight.

P.S. To give orange jam a new accent, you can add the juice of half a lemon. In Spain, for example, bitter orange jam is very popular. To do this, do not throw away the seeds when making jam, but carefully collect them and soak them overnight. Overnight, the orange seeds release a jelly. This jelly along with water is added to the orange mass. Thanks to this little trick, orange jam turns out thicker and acquires a specific bitter taste.

Alla 11/26/13
My grandmother made this jam when I was a child, I still remember it sweetish taste with a slight bitter taste. Now I’ve decided to master it myself, I’ll spoil my beloved boys)

Sofia 01/29/14
Orange jam is very refined and noble, it gives such an excellent texture, and what color, aroma...?! It’s a pleasure to put it on the table for tea!

Alyona
Well said))) Orange jam can be used for tea, but for desserts it’s a fairy tale)))

Sofi 01/06/15
prigotovila po vashemu receptu varenie, nuuuuuuuuuuu ochen vkusnoe varenie,kak jele. znakomie cenili na 5 +. Thank you very much for reseptik.

Alyona
Sofi, and thank you for your feedback))) Merry Christmas!

Olesya 01/24/15
My son, as soon as he saw a photo of this jam, began to beg for me to make it for him too. I had to please the child. The most troublesome thing was to remove the films from each orange slice. But the result was worth all my work - the jam turned out to be simply delicious, tender, aromatic, and many more excellent epithets can be said about it)). The child was delighted.

Valeria 03/04/15
Yesterday I decided to try making this jam; all the supplies in the pantry had already run out, but I wanted something tasty. While I was peeling and cutting up oranges, my husband and son did not give me peace, everyone was interested in how things were going with me in the kitchen)). And when I put the jam on the fire, I almost choked on my saliva, such aromas are unimaginable. As a result, all my work in the form of a liter of jam was eaten in one day. Today there was nothing to put on toast even for tea. I'll have to cook more, my goblets are eaten so much that you can't keep up with them.

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Orange peel jam

Jam from orange peels- recipe with photos and detailed description. Read, cook, enjoy!

Ingredients:
Orange - 3 pcs.
Water - 400 ml
Sugar - 300 g
Citric acid (half an incomplete tsp) - 0.5 tsp.
Ginger (root, optional. No need to add) - 10 g

Preparation:
Wash the oranges thoroughly, pour boiling water over them (to wash off the wax that is applied so that the orange does not spoil during transportation) and peel in any way convenient for you. I cut the peel in the center so that I got two hemispheres. Then I cut each hemisphere in half and each part into three more strips.

If the orange is thin-skinned, you can leave the inner part; if it is thick-skinned, you can remove a little from the inside so that the curls are easier to wrap and they are neater. My oranges had thin peels, so I didn’t remove the inner white part - I took a photo for a sample.

Roll each piece of peel into a tight roll and string it on a thread like beads. The thread must be pulled tighter so that the curls do not unravel. Pour orange beads cold water. Change the water two to three times a day. The peels need to be soaked for 3-4 days, until the peels become soft and no longer taste bitter. It’s even convenient - you can add peels as you eat the oranges, so the soaking period can be extended by two to three days. After this, boil the crusts 3-4 times for 15-20 minutes, changing the water each time. After each boiling, the peel should be rinsed with cold water. I did it very simply - boiled a kettle and filled a bowl with cold water. I boiled it for the first time - I put the beads in a bowl of cold water and poured fresh water into the saucepan. hot water and put the peel there again. And so on several times.

Now you need to weigh the peel. I took three oranges - it turned out exactly 200 grams.
The proportions for jam are as follows: 1.5 times more sugar, twice as much water. If you don’t have scales, I give other proportions: for 10 oranges - 1 kg of sugar, 1-1.2 liters of water and 1 tsp.

19 recipes for orange jam

citric acid (or juice of half a lemon). I read these proportions in another recipe, but I did it myself as indicated above.

So - peels from 3 oranges (200 g), 300 g of sugar, 400 g of water, (as a gag - cut into small pieces ginger root weighing 10 grams) put in a saucepan and cook until slightly thickened - the syrup should be quite liquid, similar to very liquid honey after cooling. Add citric acid before removing from heat. Remove the threads after the jam has cooled. Pour into a clean, dry jar. The output turned out to be a little more than 0.5 liter jar. I can’t say how long it’s stored. I had a jar of jam standing by room temperature only a week.)) We ate it very quickly.))
Recipe author: Larek

Orange jam - general description

It's hard to imagine a person who wouldn't love orange jam, its aroma spreads throughout all rooms and reminds of warm sunny days of summer. Orange jam cannot be called typical for Russia, but in recent years, thanks to amazing taste, it began to be actively prepared by our housewives. There are many options for creating a dessert; it is brewed from peeled fruits, peeled oranges, peels, zest, with the addition of vegetables and fruits.

Orange jam - preparing dishes

When preparing orange jam, the same utensils are used as when preparing other types of sweet dessert.

Orange jam - recipes for an invigorating delicacy for every taste

The ideal option is an enamel basin or a large saucepan; stainless steel utensils are suitable. Before use, the container must be thoroughly washed, making sure that no drops of cleaning agent remain on the walls. Roll the orange jam into pre-sterilized glass jars (the recipe is familiar to every housewife).

Orange jam - preparing the fruit

The principle of preparing fruits for jam depends on what the dessert is made from - peeled oranges, oranges with peel, peels or grated zest.

Peeled oranges are prepared as follows: the fruits are blanched in boiling water for several minutes (this procedure helps remove bitterness), then cut into pieces, the seeds are removed from the pulp, it is better to carry out this procedure over a saucepan so as not to lose the juice, which is the basis of the jam .

If the jam is made from peeled oranges, remove the peel, divide the fruit into slices, remove the seeds and cut into small pieces.

Dry crusts for jam should be filled with water for 30 minutes, then cut into thin slices.
Oranges or peels prepared for cooking should be poured hot sugar syrup, the recipe of which depends on the type of jam.

Orange-lemon jam

Ingredients:
- 2 kilograms of oranges;
- 1.5 kilograms of lemons;
- juice of 4 lemons;
- sugar (the amount depends on the juiciness of the lemons).

Cut the oranges and lemons along with the zest into small pieces, remove the seeds so that the jam does not acquire additional bitterness. The easiest way to perform this process is on a special plate; in this case, the juice will not “run away” and the jam will be richer and more aromatic.

Sliced citrus fruits should be soaked in cold water in a ratio of 1:3 (1 part citrus fruit to 3 parts water). Let the fruit sit for 12 hours.

Place the base of the future jam on the stove and cook for 20 minutes, then remove from the heat and place in a cool place for another day.

Add the juice of 4 lemons to the jam, the same amount of sugar and cook the orange dessert for 30 minutes.
Spill ready-made jam into the jars and roll up the lids. Don't worry about what dessert has liquid consistency, after cooling it will turn into jelly.

Orange peel jam

Ingredients:
- 1 kilogram of orange peels (you can take the zest);
— 1/2 liter of water;
- 1.5 kilograms of sugar;
- 1 lemon (if desired).
Thaw the frozen orange peels a little and cut them into small pieces. Pour the jam base with water and cook for half an hour, add sugar and cook for 1.5 hours. After the jam is ready, you can add the juice of one lemon.

Orange and zucchini jam

Ingredients:
— 1 large zucchini;
- 3 oranges;
- 1 kilogram of sugar;
- lemon acid.
The zucchini must be peeled and pitted, grated on a coarse grater, added sugar and left to stand for 4 hours. Bring the jam base to a boil and leave again for 4 hours. Grind the oranges in a meat grinder along with the peel, add to the zucchini and bring to a boil, leave for 4 hours. Boil the dessert again, add a little lemon, put it in glass jars and roll it up.

Orange jam without cooking

Ingredients:
- 1 kilogram of gooseberries;
- 1 large orange (remove seeds);
- 1 kilogram of sugar.
Pass oranges and gooseberries through a meat grinder, mix with sugar, place in jars washed with soda and scalded. Do not roll up the filled glassware, but close it plastic lids. It is best to store such a delicacy in a cool, darkened room or in a refrigerator, so the housewife will be sure that there is a tasty and aromatic treat in her bins

If you are preparing jam from peeled oranges, be sure to add fruit zest passed through a meat grinder (no more than a few teaspoons), the dessert will become more aromatic and fragrant.

Before adding oranges to future jam, cut and try each of them; if you find a bitter one, immediately sort it to the side; if a poor-quality product gets into the jam, it will take on an unpleasant tint; if there is a bad orange in the jam, the dessert will not last long .

Always get rid of the orange seeds, otherwise the jam will taste bitter.

You don’t have to struggle with the zest for a long time, you can remove it using an ordinary coarse grater, don’t be afraid that it’s large, it’s suitable for zesting.

It's always nice when vegetables or fruits can be fully used. A kind of waste-free production. Oranges also belong to this type of fruit. Yes, yes, yes, orange peels are also useful if you make homemade preparations. From them you can get excellent jam, add them to compote or make a supply of candied fruits for the winter. The oranges themselves (without the peel) are used for making compotes, juices, and for making preserves, jellies, and for making jellies. Have you tried any of these yet?

Orange jam (1st option)

The fruits are peeled (the peels are not thrown away!), separated into slices, and the seeds are removed: they add bitterness to the jam.

The slices are dipped in boiling syrup (1.25 kg of sugar and 400-500 g of water per 1 kg of oranges), allowed to boil again and removed from the heat. After an hour, the syrup is drained, boiled for 10 minutes, poured over the slices and cooked over low heat until they become transparent (no more than 15 minutes).

For flavor, add scalded and finely chopped peel to the hot jam.

You can cook the slices in syrup for longer, about 2 hours, but always over low heat, avoiding a strong boil. In this case, the amount of sugar needs to be increased (up to 1.5 kg per 1 kg of oranges).

Orange jam (2nd option)

Whole fruits (including peel) are blanched for 15 minutes at 90 degrees, cooled and kept in cold water for 10-12 hours. Then they are divided into slices or cut into circles and the seeds are removed.

Before cooking, oranges are poured with hot syrup (800 g of sugar and 500 g of water per 1 kg of fruit) and left for 6-8 hours.

The jam is cooked in four batches, standing for 8-10 hours; after the first soaking, add another portion of syrup (400 g sugar and 180 g water per 1 kg of fruit).

Tangerine jam is also prepared.

Orange peel jam

The peel removed from the fruit is soaked for 2-3 days in water, which is changed periodically to remove the bitterness from the peel. Then the peel is passed through a meat grinder, a little water is added and boiled together with sugar (in a 1:1 ratio); you can add a small amount of citric acid.

This jam can be made from lemon and tangerine peels. It is used as a filling for pies, added to compotes, and served with tea.

Orange jam

The peeled fruits are cut into small pieces.

The zest removed from the fruit is poured apple juice(500 g per 1 kg of oranges) and boil until softened.

Add chopped fruits and sugar to the zest (1.3 kg per 1 kg of oranges) and cook over low heat with constant stirring in one go.

After cooling, the jam is transferred to jars, covered with paper and tied.

Some oranges can be replaced with lemons.

Orange compote (1st option)

Peeled oranges are divided into slices, removing white fibers from them, placed in jars, poured with hot syrup (300 g of sugar per 1 liter of water) and heated at 85 degrees for 10-15 minutes or sterilized for 5 minutes.

Orange compote (2nd option)

Peeled and quartered oranges are placed in jars, filled with chilled syrup (100-200 g of sugar per 1 liter of water), tightly closed and sterilized for 3-4 minutes.

Cool the jars in the same pan in which they were sterilized.

Orange peel compote

Orange peels are soaked in water for three days, changing it two to three times a day, after which they are cut into pieces and boiled for 20 minutes.

The boiled peels are cooled with water, placed in jars, poured with syrup (400 g of sugar per 1 liter of water), a little citric acid is added and heated at 85 degrees for 10-15 minutes.

More delicious compote obtained from orange peels with cranberry juice(the sugar rate is increased by one and a half times).

Orange jam

The fruits are crushed on a coarse grater, mixed with grated lemons (1 pc.

per 1 kg of oranges), place in a deep saucepan, fill with water (2 liters per 1 kg of mixture) and leave for 24 hours.

After soaking, place the pan on high heat, bring the mixture to a boil and leave.

After another day, the puree is brought to a boil again and left again.

The next day, add sugar to the puree (2 kg per 1 kg of fruit) and cook until tender.

This jam has an exceptional aroma and high durability.

Oranges in sugar

The fruits are cut into thin slices and, after removing the seeds, placed in jars, sprinkled with sugar (1.5 kg per 1 kg of oranges).

The jars are left in a warm place for 3 days so that the sugar dissolves and syrup forms, then close tightly.

Lemon slices can also be preserved.

Orange peels in sugar

The peels are soaked in cold water for a day, changing it three to four times, then laid out in a thin layer and air dried. Dry peels are finely chopped with a knife and placed in layers in a jar, sprinkling each layer with sugar. Tight closed jar put in a dark, cool place.

The peels prepared in this way are used together with dried fruits for compotes.

Orange syrup

After squeezing the juice from the fruits, chop them finely (along with the skin), pour hot water(1.1 liters per 1 kg of oranges) and cook at low boil for 10 minutes.

Remove the broth from the heat, let it brew for 30-35 minutes and filter. Then sugar is added to it (1.3 kg per 1 kg of fruit) and boiled at low boil for 15-20 minutes. The previously squeezed juice is poured into the syrup and brought to a boil.

Orange juice

Fresh, undamaged fruits are washed, cut into halves with a stainless steel knife and the seeds are removed.

The juice is squeezed out of the halves and filtered through cheesecloth placed in a colander. Then the juice is heated to 80 degrees and poured hot into clean, heated bottles, sealing them with boiled corks.

The bottles are placed in a pan with hot (75-80 degrees) water and kept at a constant temperature for 20-25 minutes. Remove the pan from the heat and cool the bottles with juice in water (up to 40 degrees).

The bottles are tightly sealed and stored in a cool, dark place.

Because in its natural form Orange juice very sour, before packaging add syrup (300-400 g per 1 liter of juice), prepared from equal amounts of sugar and water.

Juice from lemons is also prepared.

Candied oranges (1st option)

Peels are removed from thick-skinned oranges, cut into squares or diamonds, placed in a glass container, filled with cold water and kept for 2-3 days, changing the water two or three times daily.

After aging, the crusts are transferred to a cooking vessel, poured with boiling water, boiled until soft, drained in a colander, allowed to drain and dipped in boiling syrup (1.5 kg of sugar and 1.5-1.9 liters of water per 1 kg of crusts).

After boiling the crusts until the syrup thickens, place them on a dish sprinkled with sugar, and after allowing to cool, pack them in layers into jars, sprinkling each layer with fine granulated sugar (250 g per 1 kg of crusts).

You can also make candied fruits from lemon or grapefruit peels.

Candied oranges (2nd option)

The peels, soaked and boiled until soft, are passed through a meat grinder, sugar is added (500 g per 1 kg of peels) and a little raspberries, pureed with sugar (you don’t have to put them in).

Cook the mixture over low heat, stirring constantly so as not to burn, until it thickens and easily comes away from the walls and bottom of the dish.

The thickened mass is placed on a dish moistened with water, leveled with a knife and dried for 3 days, after which it is cut into slices, rolled in crushed nuts - you get candied fruits - “truffles”.

Store in boxes sprinkled with crushed nuts.

Recipes from Krylova E.A.

Jam (option 1)

Oranges – 1 kg, sugar – 1.2 kg, water – 400 ml

1. Wash the oranges and keep them in boiling water for 15 minutes. Then immerse the fruits in cold water and leave for 12 hours.

2. Prepare syrup from half the sugar (600 g) and water.

3. Cut the oranges into circles or slices, remove the seeds and pour hot syrup over the pulp.

4. Infuse the oranges for 7–8 hours, then drain the syrup, add the remaining sugar (600 g), and simmer for 15–20 minutes.

5. Immerse the oranges in boiling syrup and leave the jam again for 8 hours.

6. Repeat the previous step again and cook the jam until ready.

7. Pack the jam while hot. Cover the jars with metal varnished lids, roll them up, turn the jars upside down and leave until completely cooled.

Jam (option 2)

Oranges – 1.3 kg, sugar – 1.5 kg, water – 800 ml

1. Cut the oranges into thin slices, remove the seeds and cut each slice into pieces.

2. Place the fruits in a bowl, add water, sugar and cook until tender over low heat for two hours.

3. Cool the jam and then pour into glass jars.

4. Cover the container parchment paper.

Jam (option 3)

Oranges – 800 g, sugar – 1 kg, water – 1 l, citric acid – 3 g

1. Using a fine grater, peel all the oranges and soak them in cold water for 24 hours. Place the container with oranges on low heat, bring to a boil and simmer 3-4 times for 5-6 minutes.

2. Prepare syrup from water and sugar. Cool the finished fruits, cut into 10–12 slices, remove the seeds and pour hot syrup.

Orange jam with peel

Cook over low heat until thickened. 3-4 minutes before the end of cooking, add citric acid and zest soaked in water.

4. Pour the jam while hot. Cover the jars with metal varnished lids, roll them up, turn them upside down and leave until completely cooled.

Peeled orange jam

Oranges – 1 kg, sugar – 1 kg, water – 400 ml

1. Peel the oranges, divide them into slices and carefully remove the seeds.

2. Boil syrup from sugar and water, put oranges in it while boiling, let it boil again and remove from heat. Leave for 1 hour.

3. Drain the syrup, boil it, pour it over the slices again and leave for another 1 hour.

4. Drain the syrup again, boil it for 10-15 minutes, pour it over the oranges and cook for 15-20 minutes over low heat.

5. Before finishing cooking, add some finely chopped orange peel to the boiling mixture.

6. Pour the hot jam into clean, heated glass jars and close with airtight lids.

7. Turn the canned food upside down and cover with a thick cloth, leaving it until completely cooled.

Orange peel jam

Orange peel – 500 g, sugar – 650 g, water – 100 ml, citric acid – 2 g

1. Remove the peel from the oranges, cut them into strips, roll them tightly into rolls and thread them onto a thread using a needle.

2. Dip the peel into boiling water three times and cook for 4-5 minutes each time, then cool in cold water.

3. Cut the prepared peel into small pieces.

4. Prepare a syrup from sugar and water and pour it over the chopped peel while boiling.

5. Bring the mixture to a boil and cook until done, at which point a drop of syrup on a cold dish will not spread.

6. At the end of cooking, add citric acid to the jam.

7. Keep the jam at room temperature for 3-4 days, and then pour into clean, dry jars and cover them with parchment paper.

Oranges in own juice with sugar

Oranges – 1 kg, sugar – 1.3 kg

1. Cut the oranges into thin slices or circles, remove the grains and place in glass jars, sprinkling with sugar.

2. Keep the fruits in this form at room temperature for 3 days, shaking the jars periodically so that all the sugar dissolves.

3. Cover jars with parchment paper or plastic lids and store in a cool place.

Jelly

Oranges – 1 kg, sugar – 1 kg, gelatin – 20 g, water – 100 ml, lemon juice – 50 ml

1. Peel the oranges and squeeze the juice from the pulp. Leave it to drain through cheesecloth overnight. Separate the juice from the sediment, add half the sugar (500 g), stir and place over high heat.

2. Bring to a boil and cook for 3 minutes.

3. Soak the gelatin in cold water and heat it until completely dissolved.

4. Add the remaining sugar (500 g) to the syrup, pour in the prepared gelatin and lemon juice.

5. Let stand for 2 minutes and pour the product into dry, sterilized, heated half-liter jars.

6. Cover them with lacquered metal lids and place them in a container of hot water.

7. Sterilize at 100°C for 30 minutes.

8. Roll up the lids and, without turning them over, leave the jelly jars at room temperature until completely cooled.

Oranges – 1.5 kg, sugar – 100 g, water – 200 ml

Peel the oranges, cut them in half across the slices and squeeze out the juice.

2. Drain the juice through a colander into a saucepan.

3. Boil syrup from sugar and water and combine it with orange juice.

4. Bring the mixture to a boil, cook for 23 minutes and immediately pour into heated jars.

5. Cover them with lids and place them in a container of hot water (85 °C).

6. Sterilize the juice at 100 °C in half-liter jars for 25 minutes, and in liter jars for 35 minutes.

7. Roll up the lids, turn the jars upside down and leave until completely cooled.

Candied fruit

Oranges – 1.5 kg, sugar – 1.3 kg, water – 200 ml

1. Peel the oranges by cutting them into narrow, even strips.

2. Place the peel in boiling water and cook for 10 minutes. Drain it in a colander.

3. Boil syrup from sugar and water and lower the prepared peel into it while boiling. Simmer for 10-15 minutes, then cool and stand for 8 hours.

4. Cook the peel twice more for 10-15 minutes at an interval of 8 hours.

5. After the third time, place the peel in a colander and let the syrup drain.

6. Place the orange peels on a sieve and dry in the oven at 35–45 °C until the sugar crystallizes on them.

7. Place the candied fruits in dry glass jars and cover with tight plastic lids.

Orangeade (ancient recipe)

Oranges – 10 pieces, sugar – 2 kg

1. Peel 8 oranges, divide them into slices, remove the seeds.

2. Cut the remaining 2 oranges into slices without removing the peel. Remove the seeds and combine with peeled fruits, sprinkling the entire mixture with sugar.

3. Grind the oranges with a wooden pestle until a liquid mass is obtained or use a blender for this.

4. Transfer it into glass jars and close with tight lids.

5. Store this preparation in the refrigerator or cellar.

6. To prepare the drink, add 1 teaspoon of orangeade to 1 glass of water. You can put a little sugar in it to taste.

Jam, in the traditional sense, is made from soft, fresh, juicy and aromatic pulp fruits and berries. However, there is more exotic options, which use ingredients that are not the most standard for this dessert. For example, orange peel jam, the recipe for which we will give.

Orange peels contain many vitamins and pectin. Jam will allow you to get special useful material, contained in the peel, and also use products without waste. The most common variants of such jam are canning.

Top - 3 recipes for orange peel jam

Delicious orange peel jam

You need the following ingredients: a kilogram of crusts, a kilogram of granulated sugar, citric acid. The zest can be collected gradually - it is not necessary to use fresh ones. When a sufficient amount has accumulated, place them in a saucepan, cover with water, boil for 15 minutes, drain the liquid and repeat the procedure three times. This is done in order to remove unnecessary bitterness from the citrus.

Processed raw materials need to be weighed and calculated required amount sugar (one to one). After this, pass the orange peels through a meat grinder. Mix the mixture in a saucepan with sugar and cook the jam from the crusts for about an hour, adding citric acid at the end. Pour the finished jam into sterilized jars and store in a dark place.

Orange peel jam “Zavitushki”

Oranges are thoroughly washed and doused with boiling water in order to wash off the layer of preservatives on the surface.

Orange jam or confiture d'orange

The fruit is cut lengthwise into 4 parts, after which each part is cut in half. The result is the so-called watermelon slices. The pulp is removed and then each crust is cut in half further, resulting in very thin strips.

The strips are placed in a deep bowl and filled completely with water. Soak for 3-4 days, changing the water regularly. Then the albedo, the white part on the inside of the peel, is removed from each strip with a knife. Each strip is rolled into a spiral and put on a thread like beads. If the orange is thin-skinned, you don't have to remove the albedo. In this case, the curls are rolled up before soaking and the finished beads are poured with water.

After soaking, the crusts are boiled 3-4 times for 15-20 minutes, water is poured out each time. After each boiling, the curl beads are doused with cold water. After this, the prepared beads weighing about 200 g are poured with 400 ml of water, 300 g of sugar is added and boiled until the syrup is slightly desolate. It shouldn't look like thick jam. Usually this jam is cooked in two batches for 15 minutes each over low heat, covering it with a lid. When the orange peels are ready, remove the threads from the peels and ready mass placed in sterilized jars and closed with lids. The jam is stored in the refrigerator.

Recipe for Exotic jam from orange peels

We will need 1 kilogram of whole orange peel, 1 kg of sugar and citric acid. Making jam is quite simple. After a sufficient number of orange peels have accumulated, they are placed in large saucepan and fill it with water and put it on fire.

After the water boils, it is allowed to boil for another 15 minutes, after which it is drained, fresh is poured in, and boiled 3 times, thus getting rid of the bitterness in the jam. The last of the water is also drained and the crusts are allowed to cool.

After this, the raw materials are weighed in order to know how much sugar needs to be added. It should be placed in a one to one ratio. The jam is twisted through a large wire rack in a meat grinder. Final stage- add sugar to a saucepan with ground orange peel and cook for 40 minutes. At the end of preparing the jam, add citric acid or lemon juice if desired. The jam is placed in sterile jars and covered with lids.

Video recipe: Orange peel jam

Sweet and juicy oranges- This is not just a storehouse of vitamin C, but also a wonderful product from which healthy jam is prepared for the winter. You can cook the product from peels, pulp or whole citrus fruits. At the same time, you can add other ingredients to it: ginger and lemons, for example. But even without such additives you can make an amazing sweetness that will have original taste and the view. Makes it easy to cook unusual jam from oranges, a recipe in which the peel is folded into curls and rolled up along with the pulp. If housewives want to find simple photo or video instructions for preparing jam with oranges, then they should study the five-minute recipes offered. They describe the process step by step quick procurement orange jam in large quantities.

Original orange peel jam step by step - recipe with photos

You can make orange jam not only from the pulp, but also from the zest. Proper preparation crust will help you easily create an unusual translucent jam with an amazing citrus aroma. The following recipe tells you step by step how to cook this dessert at home.

Ingredients for making orange peel jam

lemons - 2 pcs.;
oranges - 1.5 kg;
sugar - 3 kg;
water – 2 tbsp.;
drain butter - 25 g.

Recipe with photo of making orange peel jam

Cut the citruses, add water and put on fire. Cook for 1 hour with the lid closed. Then add sugar and simmer for another 1 hour.

Separate the finished citrus fruits from the peels. Remove the seeds and films, place in gauze and tie. Cut the peel into strips.

Pour the crusts into the syrup, put the seeds and films in gauze in a saucepan, and bring to a boil.

Cook the mixture over medium heat for 15 minutes.

Roll up the finished jam in sterilized jars.

How to make orange jam with pulp and peel for the winter - step-by-step photo recipe

Quick preparation of orange jam allows it to be boiled together with the peel. At the same time, the oils released from the zest will help make finished product as aromatic and tasty as possible. The following recipe describes in detail how to make a simple jam from oranges with peels.

List of ingredients for a simple winter orange jam recipe

sugar - 9 tbsp.;
oranges - 1 kg;
lemon - 1 pc.;
water - 6 tbsp.;
chili pepper - 1 pc.

Step-by-step recipe for making winter jam with orange peel and pulp

Wash the oranges and cut into small pieces (you can put them through a meat grinder).

Place the oranges in a saucepan, add water, add lemon zest and juice. Cook over low heat for 40 minutes. Then add chopped chili and stirring, cook for another half hour.

Gradually add sugar to the mixture and cook for 15 minutes.

Sterilize jars and lids.

Pour the prepared jam into jars and roll up.

Unusual jam Orange peel curls - recipe with video instructions

You can make a beautiful jam from sweet oranges with peel by folding them in an unusual curl shape. Next recipe will tell you step by step how to prepare such an original and delicious sweetness.

Video recipe for making orange curls jam

In the following video, the author explains in detail how orange peels should be prepared so that they can be preserved in the form of curls. With simple instructions, it won't be difficult to learn how to make orange zest jam quickly and easily.

Healthy orange jam with ginger for the winter - recipe with photo instructions

Adding ginger root to any jam allows you to include the maximum useful vitamins and elements. This preparation for the winter will help to deliciously and easily support the immune system of both children and adults. You can find out how to make healthy orange jam with ginger in the following recipe.

Ingredients for a recipe for healthy orange jam for winter with the addition of ginger

oranges - 6 pcs.;
water - 6 tbsp.;
sugar - 4 tbsp.;
ginger - 2 tbsp;
lemon - 1 pc.

Photo instructions for making winter jam from oranges and ginger

Wash the oranges and cut into pieces.

Place the oranges in a saucepan and add water.

Add lemon juice and zest and simmer the mixture over low heat for 40 minutes.

Homemade orange jam with peel

Then add sugar and cook for another 10 minutes.

Roll up the finished sweet.

Simple five-minute orange jam with lemon - step-by-step recipe

If you sterilize jars of jam before sealing, then it is not necessary to boil citrus fruits for a long time. The five-minute recipe below will tell you how to prepare simple jam with orange and lemon step by step.

List of ingredients for making five-minute jam from lemons and oranges

lemon - 2 pcs.;
orange - 3 pcs.;
pectin - 1 package (20-30 g);
water - 1.5 tbsp;
bourbon - 1/4 cup;
sugar - 4 tbsp.

Step-by-step five-minute recipe for making orange jam with lemons

Peel oranges and lemons, remove membranes and seeds.

Place the citrus fruits and chopped peel into a saucepan, add water and bring to a boil.

Add bourbon, pectin, sugar.

Boil the mixture over medium heat for 10 minutes.

Pour the jam into jars.

Sterilize jars for 5 minutes.

Which orange jam goes with buttercream and crispy cantuccini - video recipe

Many housewives are looking for unusual recipes for orange jam, which is suitable as an additive to tea and baked goods. The following recipe tells you step by step the rules for preparing universal Italian orange jam.

Recipe with video of making orange jam, combined with cantuccini and cream

This video shows how to make orange jam with pumpkin. The combination of such ingredients allows you to obtain a healthy and tasty sweetness that will optimally complement Italian cantuccini croutons and go well with butter cream.

Sweet orange jam Curls from peels, simple sweets made from the pulp and peel of citrus fruits are excellent for preventing colds in winter. In addition, you can prepare a vitamin dessert with other healthy ingredients: lemon, ginger. For fans original additives For tea, we recommend watching the video instructions, which describe the process of making Italian jam, which goes well with both butter cream and crispy cantuccini. If the hostess does not have time to spend a long time preparing the roll, then she will be helped to prepare delicious jam orange recipe that includes fast cooking ingredients. Five-minute instructions will make it easy to do useful preparations for the whole family.

Everyone is used to eating delicious berry or fruit jam in winter. Apple, raspberry, strawberry, cherry - almost every housewife always has such a delicacy in her house. If you want something exotic, you can make jam or jam from citrus fruits, such as orange. Nowadays it is prepared not only in the summer, when the harvest is ripe, but also in the winter. Several recipes will help you cope with this simple task.

How to make delicious orange jam

Orange jam is not only very tasty, but also healthy, because a huge amount of vitamins necessary for the body is stored in these bright orange fruits. If you dilute citrus with other fruits, you get a real rainbow of flavors, and such a delicacy is unlikely to last long in the refrigerator. However, to cook delicious dessert, you need to choose carefully good fruits, and only then begin the cooking process itself.

Food preparation

This jam is made from sweet fruits. First, all the seeds are removed from them, because they can spoil the taste with their bitterness. Some recipes involve using not only the pulp of the fruit, but also its peel. In this case, you need to choose oranges without any major scratches or stains. Before cooking, fruits with peels are blanched for several minutes. If dried zest is used, then pour it with water, leaving it for a while so that it softens.

Orange jam – recipe with photo

A huge number of recipes for orange jam with step by step instructions will help you choose something suitable. Change the ingredients, add spices to give a special taste and aroma. A dessert made from these juicy fruits will definitely please your loved ones and will be especially useful during Maslenitsa and Christmas. In addition, a jar of delicious jam will be an indispensable treat for guests who arrive unexpectedly.

Classic recipe

Time: 2 hours.
Number of servings: 10 persons.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Part classic recipe includes oranges, sugar and water. The peel is removed from the fruit and then added separately in the form of zest. The consistency of the dessert is like jam. If desired, you should add a couple of large cloves or a cinnamon stick during cooking. Then they must be taken out so that the jar contains only jam without any debris.

Ingredients:

oranges – 5 pcs.;
sugar – 5 tbsp;
water – 400 ml.

Cooking method:

Wash the fruits, peel them, cut into medium pieces.
Grind the peel in a blender.
Place fruit, zest and sugar in a saucepan. Fill everything drinking water.
Bring to a boil over medium heat, skimming off the foam.
Remove from heat, let the mixture cool and bring to a boil again. Repeat 2 more times.
Pour hot jam into jars, close, and put in a dark place.

Orange jam with peel

Time: 2 hours.
Number of servings: 10 persons.
Calorie content of the dish: 250 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

This recipe is similar to the classic one, but the difference is that the peel is not removed from the fruit. For this cooking method, it is better to choose fruits with thin skin. The taste will be more tart, with some bitterness, but there are many lovers of such a delicacy. Ideal for tea drinking or making puff pastries with orange jam. Add spices as desired.

Ingredients:

oranges – 1 kg;
sugar – 1 kg;
brandy – 2 tbsp. l.;
water – 300 ml.

Cooking method:

Wash the fruits and let them boil in water to make the skin softer. Once boiling, leave for 10 minutes, then remove and cool.
Cut into thin circles without peeling the skin.
Place in a saucepan, add sugar and add water.
Bring to a boil, stirring gently. Cool.
Add brandy and stir.
Boil again and pour into jars.

From oranges and lemons

Time: 1.5 hours.
Number of servings: 10 persons.
Calorie content of the dish: 245 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

You can add extra sourness to a citrus treat by adding lemon. You need to prepare it in the same way as oranges: first, lightly boil it so that the skin becomes softer, and then cut it. You can adjust the sweetness of this delicacy at your discretion, but original recipe prepared at the rate of 1:1 (per kg of fruit you will need 1 kg of sugar).

Ingredients:

orange – 3 pcs.;
lemon – 2 pcs.;
sugar – 1 kg;
water – 400 ml;
carnation – 3 inflorescences.

Cooking method:

Wash all the fruits and boil in a saucepan for 10 minutes.
Cool, cut into thin slices.
Fold into enamel pan sliced, sprinkle with sugar and add water.
Place on low heat and cook until thickened. Stir with a wooden spoon or spatula.
While the orange and lemon jam is hot, pour it into glass jars and roll up.

From orange peels

Time: 2 hours.
Number of servings: 12 persons.
Calorie content of the dish: 240 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: high.

Very unusual recipe crust jam. The taste is very piquant, tart, with a slight bitterness, and the dessert itself is very beautiful. Each strip of crust needs to be taken and rolled into a curl. In general, if you love oranges so much that you are not ready to make jam from them, but would rather eat them yourself, then this option for making delicious jam will be ideal for you.

Ingredients:

fresh peel – 1 kg;
water – 500 ml;
lemon juice – 2 tbsp. l.;
sugar – 1.5 kg.

Cooking method:

Soak the crusts in water for a day.
Cut into strips no thicker than 0.5 cm.
Twist each strip into a curl. Use a needle and thread to stitch each one so that it does not unravel, and the end result is long “beads” of curls.
Mix sugar with water and cook syrup.
Place the zest slices into the syrup and simmer over low heat for an hour.
At the end add lemon juice.
When the orange peel jam has cooled, you need to carefully pull out the thread that was holding the curls in place.

Orange and ginger jam

Time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 235 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

Healthy and tasty jam with the addition of ginger will appeal to all lovers of exotic sweets. Slight astringency and pleasant aroma useful root They add a nice touch to the dessert. Suitable for cooking only fresh ginger, no pickled or even colored products. To add more sourness, you can replace one orange with lemon.

Ingredients:

orange – 4 pcs.;
sugar – 500 g;
ginger – 150 g;
water – 1 tbsp.

Cooking method:

Wash the fruits, cut them, remove all the seeds (if any).
Grind citrus fruits with peel using a blender.
Place the mixture in a saucepan, add sugar and water. Bring to a boil over medium heat.
At this time, peel the ginger and grate it fine grater or grind in a blender.
After boiling, add ginger to the rest of the ingredients.
Cook the mixture until thickened.
Pour into jars while hot.

Time: 1 day.
Number of servings: 8 persons.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Even if there is small quantity fruits can be made delicious jam, if only you have a pumpkin on hand. If desired, you can add a few lemon wedges to give the final dish some extra sourness. The jam turns out to be homogeneous in consistency, but if you don’t have a blender, then you can easily leave the jam with small pieces of fruit. The same jam can be made from ripe bananas.

Ingredients:

pumpkin pulp – 1 kg;
sugar – 800 g;
orange – 2 pcs.;
water – 1 tbsp.

Cooking method:

Cut the pumpkin into small cubes.
Peel the citrus and also cut into slices.
Place all the ingredients in a bowl, add sugar and leave for 5-6 hours or even overnight.
Place the workpiece on medium heat, add water and cook until thick.
If there are any pieces of fruit left, grind them with a blender.
Place hot jam into jars.

With tangerines

Time: 1.5 hours.
Number of servings: 8 persons.
Calorie content of the dish: 245 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

If it may seem to someone that the difference between oranges and tangerines is practically not noticeable, then this is not so. Although these citrus fruits are similar in appearance, they have different taste. If you add some tangerines to orange jam, you can get a completely new delicacy. Do you want to surprise your guests? Then add a handful of crushed almonds to the mixture.

Ingredients:

orange – 0.5 kg;
tangerine – 0.5 kg;
sugar – 1 kg;
water – 400 ml;
almonds – 100 g.

Cooking method:

Citrus fruits need to be boiled a little in water to make the skin softer.
Once the fruits have cooled, peel them. Half the zest can be dried or discarded. Grind the second half in a blender.
Cut the fruit into medium pieces.
Place citrus fruits, zest in a saucepan and cover with sugar.
Place on medium heat. Once the sugar has dissolved, add water and cook for 1 hour.
After cooling, boil again until thickened.
Grind the almonds in a convenient way and add to the jam. Mix.

Time: 15 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 200 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

If you have a good gooseberry harvest, you can make a very delicious jam - five minutes. It turns out to be a pleasant greenish color, with a bright orange note. Any gooseberry will do, even frozen. The main advantage of this recipe is that you don’t have to stand over the stove for a long time and boil the jam. All ingredients are ground into fresh! Gooseberries can be replaced with kiwi.

Ingredients:

orange – 1 pc.;
gooseberries – 1 kg;
sugar – 1 kg.

Cooking method:

Wash the orange fruits, cut them, remove all the seeds.
Wash the gooseberries well, remove all debris and stems.
Grind all ingredients in a blender or mince until a thick paste forms.
Mix with sugar.
Pour the treat into sterilized jars.

From zucchini

Time: 1 day.
Number of servings: 10 persons.
Calorie content of the dish: 220 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: easy.

This recipe will come in handy during the zucchini harvest because they are an excellent ingredient for orange jam. These vegetables have a neutral taste, and if you add citrus to them, you get a very tasty dessert with a fruity note - the consistency of the jam resembles jam. In addition to oranges, you can put grapefruit, tangerine, lemon, in general, any citrus that adds sourness to the jam.

Ingredients:

zucchini – 1 pc.;
orange – 2 pcs.;
sugar – 1 kg;
lemon – 1 pc.

Cooking method:

Wash the zucchini, peel the skin, cut into small cubes.
Pour boiling water over the lemon and grate the zest. Cut the fruit, remove the seeds and grind in a blender.
Pour boiling water over the oranges too, then cut into thin slices along with the peel.
Mix all ingredients with sugar and place on low heat.
Bring the mixture to a boil, cool.
The next day, boil again and pour into jars.

Orange-apple jam

Time: 3 hours.
Number of servings: 10 persons.
Calorie content of the dish: 245 kcal / 100 g.
Purpose: for dessert.
Cuisine: international.
Difficulty: medium.

Even ordinary apple jam You can make it more piquant by adding orange to the fruit. Choose ripe, but not overripe fruits, otherwise the mass will turn out opaque. Apples can be replaced with pears. Depending on the condition of the peel, you need to decide whether to cut it off or not. The thicker the peel of the apples, the denser the consistency will be. Citrus fruits for this recipe are used without skins.

Ingredients:

apples – 1 kg;
orange – 2 pcs.;
sugar – 1 kg;
water – 1 tbsp.

Cooking method:

Wash the apples, cut them, remove the core and cut them into 0.5 cm thick slices.
Peel the citrus, remove thick inner films, if any, cut into small pieces.
Mix the fruits and add sugar.
After the juice comes out, put it on the fire, add water and cook after boiling for 15–20 minutes.
Skim off the foam and cool.
Boil the jam again.

Making jam cannot be called complex process, but here there are some recommendations that will help improve the quality and make the final result even more delicious. Here are a few useful tips from the professionals:

If you want your dessert to be more transparent, be sure to remove all the foam during cooking.
You can prepare this delicacy in a multicooker with the lid open in the “Steam” mode.
You need to grate the zest on the finest grater. This will give the orange zest jam a more pleasant consistency.
If you want to make the jam even more “delicate”, then after the first cooking, break up the orange pieces with a blender to a puree consistency. Then reduce the re-cooking time by half.
It’s easy to make your apple-orange jam even tastier - add cinnamon to it during cooking.
Jam should only be served chilled. It acquires a pleasant jelly-like consistency.
The finished product should be stored in a cool place (refrigerator or freezer).
The amount of sugar can be changed as you wish, but it is worth considering that unsweetened jam will be stored much shorter.
When cooking, turn off the stove only after the mixture has boiled for 10–15 minutes.
To soak the crusts, it is convenient to use a colander, placing it in a container of water. Then you just need to pull out the colander without catching the little pieces.