Orange jam is becoming more and more popular every year. Once it was considered almost exotic, but now it has reliably entered our diet in addition to the usual types of this delicacy. And for good reason. This bright and sweet miracle is worth making. And the peel will make it as saturated as possible with valuable vitamins and minerals.
Benefits of orange jam
This product not only has a wonderful taste and aroma, but also has many beneficial properties:
- the high content of vitamins stimulates the body's defenses and has an antipyretic effect;
- rich vitamin and mineral composition has a beneficial effect on the functioning of various body systems: nervous, cardiovascular, endocrine;
- the essential oils contained in the zest are a good preventive measure for oral diseases;
- improves metabolic processes in the body, which helps prevent the development of atherosclerosis, angina pectoris, myocardial infarction;
- has a beneficial effect on liver function, helps in reducing cholesterol levels;
- Helps rid the body of waste and toxins.
However, there are some contraindications. You should not use the product during an exacerbation of gastritis, as well as with stomach and duodenal ulcers. Did you know? Oranges growing in tropical climates are distinguished by their green peel color. Orange fruits, in turn, grow in temperate climates due to lack of sun. And the “Moro” orange variety has a dark red pulp color, which is caused by a pigment unusual for citrus fruits - anthocyanin..
Nutritional value of the product
100 g of orange jam contains:
- proteins - 2.6 g;
- fats - 0.5 g;
- carbohydrates - 70 g.
- organic acids - 1.3 g;
- dietary fiber - 2.2 g;
- mono- and disaccharides - 8.1 g;
- ash - 0.5 g;
- water - 86.8 g.
Vitamins:
- beta-carotene - 0.05 mg;
- retinol - 8 mg;
- thiamine - 0.04 mg;
- riboflavin - 0.3 mg;
- pyridoxine - 0.06 mg;
- folic acid - 5 mcg;
- ascorbic acid - 60 mg;
- tocopherol - 0.2 mg;
- nicotinic acid - 0.5 mg.
Minerals:
- potassium (K) - 197 mg;
- copper (Cu) - 67 mg;
- calcium (Ca) - 34 mg;
- sodium (Na) - 13 mg;
- magnesium (Mg) - 13 mg;
- sulfur (S) - 9 mg;
- chlorine (Cl) - 3 mg;
- manganese (Mn) - 0.03 mg;
- iron (Fe) - 0.3 mg;
- fluoride (F) - 17 mcg;
- iodine (I) - 2 μg;
- cobalt (Co) - 1 mcg.
Important! To make excellent jam, take fruits of the same ripeness. Check carefully to ensure they are not tampered with or damaged. Remove any suspicious places.
Recipe for classic orange jam with peel
Ingredients:
- peeled oranges - 3 kg;
- granulated sugar - from 500 g to 3 kg;
- spices: 2–3 stars of star anise, 4–5 buds of cloves, 5–6 peas of allspice, 10–15 peas of black pepper;
- zest of a couple of oranges;
- a handful of almonds or other nuts.
Step by step recipe:
- Wash the oranges thoroughly, cut each into 4 parts and remove the peel.
- Using a vegetable peeler, remove the zest from two unpeeled fruits, making sure that no white part remains on it. Chop the zest into thin strips.
- Cut the oranges into medium-sized pieces, remove all the seeds.
- Mix orange slices with zest, place in a saucepan, add sugar and spices. The more sugar there is, the thicker the jam will be. For long-term preservation, the ratio should be 1:1.
- When the fruits have released their juice well (after about 1.5–2 hours), carefully stir them with a wooden spoon and bring to a boil over low heat, stirring slightly.
- After boiling the jam for a couple of minutes, leave to steep for 10–12 hours.
- Soak the nuts in cold water overnight, rinse them in the morning and add them to the jam.
- Boil it again for 2 minutes, stirring gently so as not to damage the orange slices, and leave again for 10–12 hours.
- Boil a third time, but for 5–7 minutes, during which time remove all spices with a clean spoon.
- Without turning off the heat, pour the jam into pre-sterilized jars to the very top.
- Screw the lids on the jars tightly or roll them up. Leave to cool inverted (upside down).
- If little sugar was used, store in the refrigerator. If in a 1:1 ratio with oranges, then at room temperature.
Notes:
- for lovers of liquid jam, you can boil it just once for 7–8 minutes;
- if children will feast on orange jam, it is better not to add seasonings;
- the remaining orange peel can be used for candied fruit;
- nuts - optional only.
Video: orange jam
Recipes for orange jam with other fruits
Oranges go well with many other fruits. Thus, by combining several components in a product, you can get a real fruit cocktail, saturated with a maximum of useful substances. Let's look at several recipes for orange jam: with apples, lemons, bananas and peaches.
Did you know? Wooden sticks used for manicure and pedicure are made from orange wood. In addition to its soft but dense structure, it has pronounced antiseptic properties.
Ingredients:
- orange - 1 pc.;
- hard apples - 1 kg;
- granulated sugar - 0.5 kg.
Step by step recipe:
Video: apple-orange jam
With lemons
Ingredients:
- lemons - 5 pcs.;
- large orange - 1 pc.;
- granulated sugar - 1 kg.
Step by step recipe:
Video: lemon and orange jam
Important! An enamel pan is well suited for making jam, just make sure that there are no chips in the enamel. It is better not to use aluminum containers, since under the influence of fruit acids the oxide film on the walls of the container is destroyed and aluminum ends up in the finished product.
With bananas
Ingredients:
- orange - 500 g (2 pcs.);
- banana - 500 g (3 pcs.);
- granulated sugar - 500 g.
Step by step recipe:
- Wash bananas and oranges thoroughly
- Remove the zest from the oranges with a fine grater.
- Peel the bananas and cut them into small slices.
- Peel the oranges, cut into small cubes, remove the seeds.
- Place the chopped fruits in a saucepan, add sugar and stir.
- Bring to a boil and simmer over low heat for about 45 minutes, stirring occasionally.
- When hot, pour into sterilized jars, roll up or cover with nylon lids.
- After cooling, store the jam under nylon lids in the refrigerator.
oranges – 1 kg;
granulated sugar – 1 kg. ;
And just now, in the middle of the year, oranges began to multiply with terrible force on my windowsill, and in such quantities that we no longer had time to eat them, so I decided to make jam from them.
My oranges are small, red, I don’t know what the variety is called, but they taste sour.
I give the proportions of the products based on 1 kg of PEELED oranges.
So, 1 kg of oranges WITHOUT peel (12-13 small oranges), 1.5-2 tbsp. water (the more water, the thinner the jam will be), 1 kg of sugar, 1 lemon (not included in the frame).
First, cook the syrup:
Wash the oranges, peel them, cut them into pieces that are not too small so that they don’t turn out to be a shapeless mess. I cut the oranges into these circles, 5-6 mm thick.
Place the chopped oranges and lemon, as well as the juice that leaked out during slicing, into the boiling syrup.
Then we bring it to a boil, but you don’t have to remove the foam, there won’t be much of it and then, if you don’t remove it, it will “dissolve” itself. Then turn the heat to the lowest possible level and “evaporate” the jam by about a third of the original volume for about 1.5-2 hours.
Cool the finished jam and pour into jars.
The jam turns out to be quite sweet, so I wouldn’t recommend not using lemon when preparing it.
Orange jam is an absolutely wonderful thing, if only because it can be cooked all year round. And all because orange trees are able to delight us with fresh
Orange jam with peel
Ingredients
Oranges – 1 kg
Juice of 1 lemon – optional
- 210 kcal
Cooking process
Orange jam with peel, for all its ease of preparation, has a great taste. Such jam, as a rule, is always eaten first, ahead of other berry and fruit preparations in popularity. Orange peel jam goes great with toast and coffee, tastes great in pies and muffins, and goes great with freshly baked scones and butter. It is prepared very simply, with just two ingredients. All you need is sugar, fresh oranges and a little patience. So let's get started.
Prepare the products from the list.
Wash the oranges, add water, bring to a boil and cook over low heat for 10-15 minutes. You need to ensure that the zest becomes soft.
Drain the water, cool the oranges slightly and cut into small pieces or slices with a sharp knife.
Place the sliced oranges in a suitable saucepan or large ladle and cover with sugar. Wait for the fruit to release its juice.
Cook the jam over low heat, stirring constantly, for about 1.5 hours. You can add lemon juice at this stage if you choose to use it. My oranges were sour, I didn’t use lemon.
Pour the finished orange jam with peel into sterile jars and store in a cool, dark place.
A proven recipe for making orange peel jam, step by step with photos.
You won’t surprise anyone, unless you add some exotic component. But bright, elegant oranges... Orange jam is not only tasty, but also beautiful, healthy, and unusual, and..., and..., and... As you can see, we have provided enough evidence to decide on a culinary experiment and Try making orange jam using one of the following recipes.
Orange jam: a simple recipe
This universal recipe will help you prepare a delicacy for tea or for wrapping for the winter.
You will need:
oranges;
sugar (at the rate of 1 kg of sand for the same weight of pulp - you will need a kitchen scale!);
water - 500 ml for each kilogram of pulp.
Ripe, ideally thin-skinned, fruits are suitable for making this jam. We wash them with a brush, thoroughly cleaning the skin. Let's dry.
Peel off the zest. In the finished jam, the zest looks beautiful in stripes, but you can cut it as you see fit. It is convenient to peel the zest using a special device; You can also use a regular grater or even a vegetable peeler.
So, cut the zest into narrow ribbons, fill it with water and leave it on the stove. Cook for 10 minutes after boiling, drain the water; Fill with clean water and place on the stove again. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate possible bitterness from the orange peel.
We clean the fruits, remove the pulp from films and seeds. Place the peeled orange slices in a container with the zest and weigh the resulting raw materials for jam. Pour the same amount of sugar into the orange mixture and add water (500 ml for each kilogram of peeled oranges).
Bring the jam to a boil over medium heat and cook for another hour and a half, stirring occasionally and skimming off the foam. By this time the jam should thicken.
After this, pour the orange jam into sterilized jars and immediately seal. Turn the jars over; cover with a blanket and leave until cool.
You can make jam in a slow cooker in the same way.
Let's give the calculation a little more precisely:
a kilogram of thin-skinned oranges;
a glass of sugar;
glass of water.
We clean the oranges, remove the films, and place them in a multicooker saucepan. Add sugar and add water - leave the citrus pulp in this state for an hour, or better yet, overnight. Then leave the saucepan in the open multicooker until it boils, plus five minutes for cooking. You can select the mode “steaming”, “stewing” or “baking”. Don't go far - you should be able to stir the jam so it doesn't burn. Next, turn off the multicooker and leave the jam until it cools completely. Heat again and cook after boiling for five minutes in two more batches, after which we pour the jam into sterilized jars and seal.
After the first cooking, you can puree the contents of the pan with a blender if you want to get jam.
the same number of oranges and lemons;
1 kg of sugar per 1 kg of fruit;
250 ml of water for every kilogram of fruit.
We keep the citruses in boiling water in the peel for 5 minutes, then peel them, cut them into pieces, rings or slices, removing the seeds along the way.
At this time, pour sugar into the water, bring the syrup to a boil and wait until the sugar dissolves.
Add the prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which the orange and lemon jam is immediately poured into jars and rolled up.
As a rule, in addition to pumpkin and orange, lemon is also added to this version of jam. Take:
1 kg pumpkin pulp;
850-1000 g sugar;
1 large juicy orange;
1 lemon.
Wash the pumpkin and cut into small pieces. We peel the orange, but not the lemon. Remove the seeds and chop finely (lemon with peel). Sprinkle all the ingredients for the jam with sugar and leave overnight.
Place the container with the raw materials for jam on low heat and cook until thickened, this usually takes at least half an hour. We roll the finished pumpkin jam with oranges into sterilized jars and leave to cool upside down under a blanket.
If desired, the finished jam can be pureed and brought to a boil again before canning it.
Take:
1 kg apples;
1 orange;
500 g sugar.
Peel the apples and cut them into small cubes, removing the seeds along the way. We also cut the oranges, but leaving the zest; remove the seeds and break the pulp with a blender. Add to the chopped apples and add sugar. Cook over low heat for 40-50 minutes with regular stirring; signs of readiness are the slow dripping of syrup from the spoon. This jam can be poured into sterilized jars and rolled up or stored in the refrigerator.
1 kg of zucchini;
3 oranges;
1 kg sugar.
Wash and grate the zucchini, place in an enamel container and cover with sugar. Leave overnight.. Cook over medium heat for 30 minutes while stirring, then turn off the heat and leave to cool for several hours.
When re-cooking, add prepared oranges to the jam: washed, peeled and pitted, cut into pieces. Bring to a boil again, boil for 15 minutes and set aside to cool. The third cooking involves boiling for 15 minutes, after which the jam is immediately poured into sterile jars.
A beautiful jam that can easily become a gift for anyone - of course, provided that the person is not allergic to citrus fruits. We offer you a visually impressive (and labor-intensive) option - and its lightweight version, which is also beautiful and tasty, but will require much less effort from you.
5 large oranges;
600 ml water;
500 g sugar.
Wash citruses - it’s good to use a brush for this. We peel the oranges by making neat cuts on the peel: first we divide each orange into 4 parts, and then we cut each segment into thin strips. We remove the peel as it is: with the zest and white inner part. Fill the prepared strips with cold water and soak for a day, periodically changing the water.
Now the painstaking work begins, which requires perseverance from you. Craftswomen will even love it! We cut off the inner white part, then roll each strip into a relatively tight roll and thread it onto a thread using an ordinary needle (just don’t use one that is too thin, otherwise it may break). It is best to use white thread.
An option for those who like it simpler is to cut the peel into small squares and not bother with thread.
Pour cold water into any heat-resistant container, immerse the resulting beads made from orange spirals of orange peel into it and place on low heat. Bring to a boil and leave to simmer for another 15 minutes, after which we drain the water. We do the same thing two more times.
Cook the syrup: to do this, pour sugar into clean water and cook, reducing the heat after it boils. To prevent the syrup from overcooking, periodically check its readiness: a drop of syrup on the plate should not spread. At this stage, the syrup is considered ready, turn off the heat and let the syrup cool, then pour freshly squeezed lemon juice into it.
Place the spirals (still threaded) into the syrup and bring the mixture to a boil. Carefully remove the orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Let's roll up.
1 kg of oranges;
100 g fresh ginger root;
1 kg sugar;
2 liters of drinking water.
Wash the citrus fruits well, peel them, squeeze the juice out of the pulp, and finely chop the pulp. Peel the ginger and grate it on a fine grater. Place the pulp, ginger, juice, sugar and water into a container for making jam.
Place the saucepan on the stove over low heat and slowly bring to a boil, then increase the heat slightly and cook, stirring, for a quarter of an hour until thickened.
Pour hot into sterilized and heated jars and seal.
An unusual combination of gooseberries and oranges is another recipe to add to your culinary repertoire. You will need:
1 kg of ripe gooseberries;
3 oranges;
1 kg sugar.
Prepare gooseberries: wash them, pick off the stems. We also wash the oranges and cut them into large pieces along with the zest, not forgetting to remove the seeds. We pass the prepared fruits through a meat grinder, add sugar and leave until the sugar dissolves, after which the jam can be put on the stove.
After the mixture boils, reduce the heat to low and leave to simmer for 20 minutes, after which we immediately pour into sterile jars and preserve.
To make this jam you will need:
500 g tangerines;
500 g oranges;
1-1.2 kg of sugar;
500 ml water.
Blanch all the fruits in boiling water for 5 minutes, then drain the water, and leave the citruses to cool at room temperature.
Make syrup from water and sugar. At this time, prepare the fruit: cut tangerines and oranges into thin slices along with the peel. At the same time, remove all the seeds.
Pour the syrup over the prepared fruits and leave to steep for several hours. Then cook in three approaches; Boiling time for each approach is 15 minutes. Several hours should pass between batches so that the jam has time to cool completely.
At the end of cooking, during the third approach, add freshly squeezed lemon juice. Pour hot tangerine and orange jam into jars and seal.
3 large oranges;
2 large ripe kiwis;
half a lemon;
800 g sugar;
100 ml water;
a bag of vanilla sugar.
We cut the orange and lemon into pieces, freeing them from seeds, and then pass them through a meat grinder or grind them in a blender. Pour sugar into the resulting puree and place the saucepan over medium heat.
While the mixture is preparing to boil, we are working on the kiwi. Peel it and cut it into circles or slices - as you like. Pour chopped kiwi into the just boiled mixture of lemon and oranges, mix and continue cooking for another 25 minutes, after which the resulting jam is immediately poured into jars; roll up.
1 kg bananas;
1 kg of oranges;
1 kg sugar.
The amount of sugar can be reduced, because... Due to the sweetness of fruits, sugar itself can make it cloying.
Peel the bananas and cut them into slices. We clean the oranges from peels and films, and remove the seeds. Place the pulp in a bowl for making jam, put bananas on top, but do not mix. The third layer is sugar. Place the mixture on low heat, bring to a boil, then stir.
After boiling, cook the banana and orange jam for 40 minutes, remembering to skim off the foam, and then pour it into jars; roll up.
1 kg of pears;
1 small orange;
1 kg sugar;
2/3 tbsp. water.
For this jam, choose ripe but not overripe fruits. Depending on the variety, we decide whether to leave the peel of the fruit in the jam (too thick and rough skin will become even harder in the jam). Cut each pear into thin slices and place in a container with water and salt at the rate of 1 tsp. salt per 1 liter of water.
We prepare the syrup from the specified amount of water and sugar. Drain the pears into a colander, then place them in the syrup and cook for 7 minutes over low heat. Cover the container with jam with a mesh or gauze and leave to cool, possibly overnight.
When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. We repeat this stage three times.
During the last cooking, add thinly sliced orange to the jam. The last cooking is the longest - 30 minutes over low heat; Don't forget to stir the jam. Pour into sterile jars and seal.
3-4 small persimmons;
1 orange;
1.5 tbsp. Sahara.
Peel the persimmons, cut them into pieces, put them in a saucepan and add sugar. Remove the zest from the orange and squeeze out the juice. We also add the juice and zest to the saucepan with the persimmons.
Place the pan on the fire and after boiling, cook over low heat for another 20 minutes. Set aside and let cool. After a few hours of re-cooking, boil the jam for another 10 minutes and pour into sterile jars.
1 kg cranberries (frozen will also work);
1 orange;
1 kg sugar;
200 ml water.
Wash the berries and orange well. Finely grate the zest from the orange. Squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.
Prepare the syrup - to do this, pour sugar with a mixture of water and juice and bring the syrup to a boil, after which we immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, after which we pour the zest into the jam and cook for another 5 minutes.
Pour hot cranberry jam with orange into sterile jars and roll up.
Unusual but extremely tasty carrot jam with orange and almonds. Shall we try?
You will need:
1 kg carrots;
2 oranges;
150 g almonds;
1-1.1 kg of sugar;
4 tbsp honey;
1.2 liters of drinking water + 2 liters of cooking water.
Wash the carrots, peel them, wash them again and grate them. While we are working on carrots, a saucepan with 2 liters of water is on the fire. Place the carrots in boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make syrup.
To make the syrup, squeeze the juice from the oranges and pour it into a saucepan for making jam. Add sugar and honey and prepared drinking water there. Put the syrup on the fire and boil for exactly 7 minutes, then add the carrots to the syrup and cook for another 25-35 minutes.
If you have unpeeled almonds at your disposal, steam them in hot water for 10 minutes, then drain the water through a colander and remove the skins from the nuts.
At the end of cooking the jam, add freshly squeezed lemon juice and whole almonds. Pour the hot jam into sterile jars and preserve.
For red currants we take products in the following proportions:
1 kg currants;
1 kg of oranges;
1-1.2 kg of sugar.
For blackcurrant the calculation is as follows:
1 kg currants;
2 oranges;
1.5 kg of sugar.
The technology for making currant jam with oranges is the same in both cases. Wash fruits and berries, sort out currants. Wash the oranges, cut them into pieces with peel and remove the seeds.
Grind the prepared fruits in a blender until smooth, add sugar, and mix. At this stage, the sugar has almost dissolved, and such cold jam can already be put into jars and stored in the refrigerator. For a longer-lasting result and independence from household appliances, the jam can be heated, but not brought to a boil, and then placed in sterile jars, rolled up and stored in a cool place.
1 kg of apricots;
1 orange;
800 g sugar;
1/3 lemon.
Wash all fruits well. Squeeze the juice out of the lemon and pour it into a container for making jam. Add sugar there too.
We cut the orange into pieces along with the peel, but carefully select the seeds - we don’t need them in the jam. Prepare the apricots: divide them into halves and remove the pits. Pass the chopped orange and apricots through a meat grinder or grind them in a blender until pureed. Add the mixture to lemon juice and sugar.
Cook over moderate heat until boiling, stirring. Make sure that all the sugar is well dissolved. Then increase the heat and let it simmer for 10-15 minutes, stirring constantly. Be sure to remove the foam.
Pour hot apricot jam with orange into jars and roll up.
2 grapefruits;
1 orange;
400 g sugar.
Peel grapefruits and oranges, remove seeds and membranes, leaving only the pulp. Soak the lemon in boiling water for two minutes and dry; rub the zest off it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice out of the lemon itself and pour it into the container with the raw materials for jam.
Bring the jam to a boil over moderate heat, remembering to stir from time to time, and then cook over low heat until its volume is reduced by half.
We store this grapefruit and orange jam in the refrigerator or pour it hot into sterile jars and seal it.
We hope you liked our selection of orange jam recipes and you have chosen a couple of delicious ideas to implement.
Eva Cascio specifically for the site
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Preface
A detailed description of all the main ways to prepare dessert from oranges. Recommendations for recipes with the addition of other fruits: berries, fruits, citrus fruits and vegetables.
To prepare this delicacy, purchase only high-quality fruits, preferably sweeter ones. You should not take crushed fruits, especially when preparing dessert for the winter. They will most likely make a tasteless jam with a dull color, which, moreover, will probably not be stored for long. It is better to immediately check the quality and taste of oranges at the retail outlet. You should not rely only on the appearance of the fruit. We need to try them. At a minimum, oranges should not be bitter inside. And by the taste of the oranges you can judge how much sugar you need to use for jam.
Oranges for making jam
Before using, be sure to wash all citrus fruits thoroughly, preferably with soap. Otherwise, it is unlikely that it will be possible to completely remove the fat-like preservative from their peel. Then wipe the oranges dry with a towel. If you decide to make jam without the peel, then peel it. But you shouldn't throw away the crusts. You can then remove the zest from them, which you suddenly want to add when you next make orange jam for the winter. It will give the dessert an extraordinary aroma and piquant tartness. Or from the dried peel itself, when a lot of it has been collected, you can also make quite tasty and appetizing jam (before preparing the peel, you need to soak it for 30 minutes in water, and then cut it into thin slices).
Then cut the orange as desired. The finer it is, the more homogeneous the jam will be, and it will take less time to cook. If the orange is peeled, then it is enough to divide it into slices. But often it is then cut even smaller, as in the photo. Be sure to remove all the bones. With them, the orange delicacy will taste bitter. If the recipe uses other fruits in addition to oranges, then they also need to be prepared - washed and peeled. But this will already be seasonal preparation for the winter. After all, fruits, berries and vegetables are most available in summer and autumn. You can add spices such as cloves, cinnamon, cardamom to the jam.
The jam made from oranges, like any other, is poured into thoroughly washed and then sterilized jars, which we seal with lids that have undergone the same preliminary preparation. If orange jam is prepared in a slow cooker, then it is advisable (and when it’s “five minutes” - mandatory) to package it while still hot. Especially if it is supposed to be stored for a long time when it is stored for the winter. In all other cases, the dessert can first be allowed to cool and then poured.
These recipes call for only oranges, sugar and water as ingredients. Moreover, the fruits must be peeled, and not only from the peel, but also from the white skin and the veins under it. From oranges prepared in this way, according to classical recipes, a jam is obtained that is very similar to honey - an almost homogeneous, delicate mass that has the same viscous consistency and amber color. The differences between different classic recipes are only a slight difference in the ratios of the ingredients used and the method of obtaining syrup before cooking the jam.
Traditional orange jam
Or we cook it from water and sugar, and then pour it over the oranges. Or we cover the fruits with sugar and pour water, and then leave them to stand so that they release their juice. It mixes with water and sugar, resulting in a syrup. And if you use high-quality ingredients and do not deviate much from the basic rules of their preparation and cooking, then according to any classic recipe you can prepare only good orange jam with an excellent taste and the wonderful aroma of this citrus. Just depending on the specific recipe and possible improvisations during preparation, the dessert will turn out thicker or thinner, sweeter or sour.
The simplest classic recipe. You will need:
- oranges – 2 kg;
- sugar – 1 kg;
- filtered or settled water – 0.5 l.
So, we divide the thoroughly peeled fruits into slices, from which we remove the seeds. Then you need to prepare syrup in a container for making jam. To do this, pour water into it, add sugar, heat this mixture to a boil and cook for 2 minutes, stirring. Then we throw the slices into the resulting syrup (whole or cut in half or smaller). Immediately after this, reduce the heat to low.
Heat the resulting mixture to a boil, after which we cook it for 2-3 minutes. The entire time the jam is on the stove, it must be stirred, and almost continuously after boiling. Then remove the jam from the stove and leave to cool. It is better to let it cool completely, but if someone is in a hurry, then you can devote only 2 hours to this process. Then put the jam on low heat again. In general, we repeat the same operations (heating, cooking and cooling). You need to do 2-3 more repetitions. Then we do the final cooking, during which, after boiling, we boil the jam to the desired consistency (thickness).
Of course, jam made only from oranges is very tasty and aromatic in itself. But you can add notes of other fruits to it. It certainly won’t lose anything from this, and some will even like it more. Without delving into the unhelpful listing of all recipes, we can only indicate the recommended ratios in jam of the most commonly used additional ingredients in relation to oranges (per 1 kg of this citrus). Lemons are added from 1/4 pcs. up to 0.8 kg. Sugar is taken accordingly. Tangerines are added in a 1:1 ratio (less or more is possible) and usually a little lemon is also used with them - 1/2–1 pc. Gooseberries and other berries are usually added in a 1:1 ratio.
Orange and tangerine jam
Apricots are usually taken more than oranges - 2 kg per 0.5 kg. You can take the same amount of apples or pears as the oranges, or less. It is advisable to add a little lemon to them. These are generally win-win compositions - like pears with this citrus. They also take more peaches than oranges themselves - about 2 times. Together with them, it is recommended to use a little lemon juice or this citrus itself. Zucchini take: 1 large per 1 kg of oranges. Carrots are added along with lemon. Usually they are taken at the rate of 1 kg of vegetable and 4 pcs. lemons per 1 kg of oranges.
When preparing such assorted dishes, you should not be afraid to experiment, and your own experience and intuition will tell you the most correct proportions. The main thing is that these product combinations have already been tested in practice and have given excellent results. The assortment should be cooked in the same way as jam according to the classic recipe - in several stages.
Orange peel also contains many different vitamins, so jam with it will be even healthier. But admirers of this citrus and desserts made from it appreciate such recipes for something completely different. With the peel, orange jam turns out to be slightly tart and bitter, which gives its taste a special, unique piquancy. In addition, the dessert will be much more flavorful.
Making orange jam
True, to prepare such jam, you will have to spend much more time than to cook a dessert without peel. After all, it will need to be cooked in several stages until the latter becomes soft. There is, however, one way to somewhat speed up the cooking process. Even before cutting into pieces, oranges are completely blanched, as shown in the photo, and some home cooks even boil until soft and then cool. But most housewives do not favor these methods and make jam with peel according to the same scheme as in classic recipes, while increasing the number of heating and cooling cycles for the dessert.
Blanching option. You will need:
- oranges – 1 kg;
- filtered or settled water – 0.7 l;
- sugar – 1.5 kg.
Blanch the washed fruits entirely in boiling water for 2–3 minutes. Then we take them out, let them cool on their own and then cut them into circles or slices, removing the seeds. Next, cook the orange jam, as in the classic recipe above: in the prepared syrup and in several stages.
Even if you decide to make orange jam without peel, it is still recommended to add zest to it. With it, the dessert will be as aromatic as that made from unpeeled fruits. And the degree of light piquant bitterish astringency of the taste of the jam can be adjusted by yourself by adding a little more or less zest. In addition, excess bitterness can be removed by soaking the whole oranges overnight in cold water or by steaming only the zest for a few minutes in boiling water. At the same time, you won’t have to cook the orange delicacy for as long as you would from the peeled fruit.
And with the addition of zest, you can make jam according to any recipe, including when boiling oranges with other ingredients. Just don’t confuse the zest with the peel. It represents only the very top layer of the latter being painted. The easiest way to prepare the zest for cooking is in the following ways. We remove it from the fruit using a coarse grater, as shown in the photo. This is the fastest way. Either we cut it with a regular knife or a knife special for vegetables, and then chop it with a blender (you can use a meat grinder).
The optimal amount of zest is considered to be 2–3 tablespoons per 1 kg of fruit.
You can add zest to jam at any stage of its preparation. And when they just started cooking it, and during any subsequent stage of cooking, and during the last boiling. In the latter version, the jam will turn out much more flavorful than in the first. True, there is a small chance that when the dessert is ready, the zest will not yet be completely cooked.
Ginger not only gives the dishes to which it is added a specific pleasant taste and aroma, but also makes them healthier. The substances and vitamins contained in this seasoning help normalize the functioning of a number of organs and many physiological processes of the body. It is most beneficial to use raw ginger root, rather than a processed product in powder form. If you do not attach importance to the usefulness of ginger, then the taste of jam with it, after all, is not for everyone. Therefore, you need to be careful with this seasoning. You can overdo it so much that the taste and aroma of ginger almost completely drowns out the orange.
Ginger for making jam
Fans of this seasoning and supporters of a healthy diet can add it to orange jam prepared according to any recipe, including with other ingredients. The accentuated taste and aroma of ginger in dessert is achieved with an amount of 200–300 g of root per 1 kg of fruit used in the recipe. If you need to make jam with a taste and smell in which the notes of cooked fruits will predominate, then you need to add less seasoning. Before using as an ingredient, the root must be peeled and then chopped with a meat grinder (blender) or grated on a fine grater. Add the prepared ginger to the fruits just before they start cooking. Then cook the jam according to the chosen recipe.
Jam made in a slow cooker
Orange jam in a slow cooker according to the classic recipe, but with citric acid. You will need:
- oranges – 1 kg;
- citric acid - a little on the tip of a spoon;
- sugar – 1 glass;
- filtered or settled water – 250 ml.
As in the classic recipe, carefully clean the washed oranges from peels, white films and seeds. Then cut the fruits into medium cubes into a deep bowl, cover them with sugar and fill them with water. Let the oranges release their juice and soak in the syrup for at least half an hour. It's better if they stay longer. You can even leave them like this overnight. In this case, the oranges will be perfectly saturated with syrup. Then mix the fruits thoroughly but gently and load them into the slow cooker. Turn on the “Steam” mode. We set its operating time to 1 hour. And after preparing the jam (at the signal from the multicooker), add citric acid to it and mix everything properly.
“Five Minute” - a quick and healthy orange dessert
A variety of “five-minute” jams made from various fruits and berries are very popular among housewives, mainly because of the speed of their preparation. But in fact, this is not the main advantage of such desserts. The main beauty of “five-minute jam” is that it is much healthier than jam prepared in the traditional way or in a slow cooker. After all, any heat treatment destroys vitamins, and the shorter it lasts, the more useful substances remain in the final product. Most of them are preserved in the “five minutes”.
Five-minute orange jam
Oranges are primarily rich in vitamin C, which is very important for humans. And therefore, five-minute orange jam will be a powerful source of replenishment of this vitamin for the body at any time of the year. Oranges for “five minutes” can also be peeled or left in the peel, divided into slices or cut into pieces of any desired shapes and sizes. You can add other citrus fruits (lemon or tangerine), any fruits or berries to the main ingredient. The fruits will need to be cut into pieces close in size and shape to oranges.
For a more piquant taste, you can also add cinnamon, ginger, vanilla sugar, and cloves. For the five-minute orange juice, you should take approximately the same amount of sugar by weight as was taken for boiling the fruit (including additional ingredients - fruits, berries or citrus fruits). Depending on your preferences, you can put less (for those who like sour jam) or more. “Five Minute” can be eaten immediately, having prepared the required limited quantity, or rolled up for the winter.
Recipe for the classic five-minute orange. You will need:
- oranges and sugar – 1 kg each;
- filtered or settled water - 1 glass.
We divide the peeled oranges into slices, which we cut in half, removing the seeds. Place the fruits crushed in this way into a bowl for making jam. Cover them with sugar and then fill them with water. Mix everything carefully and leave the oranges to release their juice for 2 hours. Then we put the cooking vessel with the fruits on the stove and turn on low heat. Heat the oranges in their own syrup until boiling, and then boil them for exactly 5 minutes, after which we remove them from the stove. That's it, the jam is ready. Do not forget to gently stir the oranges all the time while the dishes with them are heated on the fire. During the boiling process, this must be done almost without stopping.
Sweet and juicy oranges are not just a storehouse of vitamin C, but also a wonderful product from which healthy jam is made 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 sweet that will have an original taste and appearance. A recipe in which the peel is rolled into curls and rolled together with the pulp will help you easily prepare an unusual orange jam. If housewives want to find simple photo or video instructions for preparing jam with oranges, then they should study the proposed five-minute recipes. They describe step by step the process of quickly preparing 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 of the crusts 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
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 the 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
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. The following recipe will tell you step by step how to prepare such an original and delicious sweet.
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 a maximum of beneficial 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
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
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 will go well with butter cream.
Sweet orange jam Curls made from peels, simple sweets from the pulp and peel of citrus fruits are great for preventing colds in winter. In addition, you can prepare a vitamin dessert with other useful ingredients: lemon, ginger. Fans of original tea additives are recommended to check out the video instructions, which describe the process of making Italian jam, which goes well with both butter cream and crispy cantuccini. If the housewife does not have time to spend a long time preparing the zakatka, then a recipe that includes quick cooking of the ingredients will help her prepare delicious orange jam. Five-minute instructions will make it easy to make healthy preparations for the whole family.
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