Orange confiture recipe. Orange confiture - a recipe with step-by-step photos on how to prepare it with the peel. Blood orange jam

Paradoxically, orange jam was first prepared by a resident of Scotland, Jenny Keiller. Although citrus fruits are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots had an effect. Unripe bitter fruits, peels and a lot of sugar were used. The result was amazing!

Sweet gelled pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the zest and white partitions) only added piquancy to the dessert. There are several advantages to making orange jam. One of them is that the citrus harvest falls in the winter, and the housewife will not be torn between jams from cherries, apples and strawberries. This jam is absolutely not labor-intensive, and if a bread maker or slow cooker comes to your aid, then even more so. So let's move from theory to practice and make orange jam at home.

Classics of the genre

Orange jams can be different. Sweet, bitter, liquid (for pancakes), thicker (for layering cakes), almost like marmalade, with pieces of crust or a uniform structure. First, let's prepare real Scottish orange jam, the recipe for which was invented by Jenny Keiler. It should be bittersweet, with large chunks of caramel zest. In addition to four oranges and a kilogram of sugar, we will need half a lemon. Citrine will give the jam a jelly-like structure (it contains pectin).

First, we are faced with a rather difficult procedure of carefully grating the zest from whole fruits. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cakes to a pulp, and tie the seeds in a gauze bag. Add water to the citrus juice at the rate of 750 ml per half liter of juice. Put the pan on the fire, add the grated zest, cake and a bag with seeds. After boiling, reduce the heat and cook for another half hour. After this, remove the bag with the seeds and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, you may need more than a kilogram of sweetener. Place the pan on low heat again. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.

Orange jam: quick recipe

It only takes us half an hour to make this dessert! The result is a sweet, thick, marmalade-like jam.

Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the seeds. Grind the fruit mass in a blender. Add sugar in a two to one ratio. This means that per kilogram of citrus puree you need to take half a kilo of sweet sand.
Stir and place in a non-stick pan over high heat. There is no need to remove the foam that appears; it will disappear on its own. But you need to stir the bubbling liquid regularly.
After a quarter of an hour of vigorous boiling, the orange jam will begin to rapidly thicken. And after 30 minutes you can turn off the heat. It will become even thicker as it cools. Place into jars and store in the refrigerator.

Another jam recipe

Wash half a kilo of oranges and one lemon. Place the fruits whole in a thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce the heat on the stove to medium. Cover the pan with foil, folded in two layers, and a lid.
Cook in this way for about three hours, until the citrus fruits become soft. Turn off the heat and leave to cool overnight. We take out the fruits, knead them with our hands and mix them with the liquid. Cut the boiled zest with a knife and also add it to the pan.
Put it on the fire again and cook for ten to fifteen minutes. Homemade orange jam is almost ready. All that remains is to add a kilogram of sugar. When the crystals dissolve, cook for another half hour over moderate heat. Let it sit for 20 minutes, then pour it into a glass container.

Grandma's recipe

Wash the oranges and carefully cut off a thin orange layer of zest with a vegetable peeler. Grind it into thin strips and fill it with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass through a meat grinder.
We weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp requires 800 grams of sweetener. We also add 2-3 tablespoons of lemon juice and squeezed zest to the enamel bowl. We put it on fire. When it boils, remove the foam. Reduce heat to low and cook for half an hour. Cover with a towel and leave to cool.
We repeat the procedure twice more. If the orange jam seems too thick the third time, you can simply bring it to a boil and turn it off, without cooking. Place in a sterilized container and seal.

Another old recipe

Wash a kilogram of oranges, peel them and cut them into large pieces. Add the same amount of sugar and wait for the liquid to release. When the crystals begin to soak, we speed up this process by adding the juice of two lemons.
Pour a liter of water into a saucepan, add the lemon peel and put it on the fire. When the zest becomes soft, add the oranges and sugar. For taste, add a cinnamon stick. Cook the orange jam over low heat until its volume is reduced by half.
We catch oranges and grind them in a meat grinder or blender. Return the puree to the pan. Add chopped orange peel there. The consistency of the dessert should be quite thick.

How to make orange jam with minimal sugar

Wash five large fruits and pour boiling water over them. Let stand for 10 minutes and cut off the zest. Cut it into thin strips. Peel the white part of the peel and squeeze the juice into a microwave-safe container. We do the same with two lemons.
Add the zest to the fresh juice and pour a glass of water. We wrap the white peel in gauze and also put it in the pan. Cover with film and turn on the oven at full power, setting the timer for 20 minutes. Remove the white peel. Add half a kilo of sugar.
We turn on the microwave again at full power, but this time for half an hour. We check readiness drop by drop: it should not spread, but thicken like a dome.

Bread machine recipe

We select unripe oranges, since such fruits contain more pectin. We peel them. For half a kilo of naked fruits we take 500 g of granulated sugar. Cut the pulp into pieces, removing the seeds along the way.
We put it in a bread machine bucket, cover it with sugar, and add two soup spoons of lemon juice. Launch the Jam program. That's all! You can brew tea and wait for a delicious dessert.
If you like bitterness, you don't have to remove the zest. To make a more jelly-like orange jam in the bread machine, instead of regular sugar, add the same amount of pectin.

Cooking in a slow cooker

Zest two whole oranges and one lemon. Peel the remaining fruits and cut into pieces. Fill everything with cold water and leave for a day. After this, transfer the fruits to the multicooker bowl, add half a kilo of cane sugar, and mix.
The valve must be removed from the cover. Turn on the device to Jam mode. At the end of the process, grind with an immersion blender into a paste. Add a package of gelling mixture (Quittin or Zhelfix) and mix.
If the orange jam in the multicooker seems a little runny, you can repeat the process by turning on the device for another half hour. But after standing in the cold, it will thicken on its own.

A sweet dessert with fruit pulp and light sourness, thin for pancakes and thick for pies and cakes - orange jam has a huge number of fans. And there are much fewer masters who know how to cook truly tasty and aromatic confiture. At the same time, it was a resident of the northern country, Scot Jenny Keiler, who first came up with the idea of using oranges to make jam.

Features of preparing orange marmalade

To cook this sweet and sour delicacy, you need to know the secrets of cooking:

Oranges contain a lot of juice, which evaporates when cooked. To avoid this and get a large amount of confiture, it is recommended to use thickeners during preparation: gelatin, pectin or agar-agar. This makes the jam thicker.
When using thickeners, you need to pay attention to their composition and manufacturers' recommendations. If they do not coincide with the recipe, then you should follow the advice given on the packaging of the gelling agent.
To make the taste of orange confiture more rich or subtle, cinnamon, cognac, ginger or other spices and products are added to it.

Preparation of the main ingredient

Before you start cooking this citrus delicacy, it is important to properly prepare its main ingredient - oranges. It is no secret that sellers apply wax to fruits to give them a more attractive appearance and extend their shelf life. Citrus fruits must be washed thoroughly: first with cool tap water, then with boiling water and finally with water at room temperature using a hard sponge. You can also use a special wax remover.

Another important point when preparing oranges is to eliminate the bitter taste that is imparted by the white layer located between the pulp and the peel. To prevent the jam from becoming bitter, you need to peel the citrus fruits and remove the layer, or put them in water for 24 hours to soak.

Recipes for making orange jam at home

Orange jam for breakfast is a good way to recharge your batteries. It is not difficult to prepare the product yourself, at home. There are a huge number of easy ways and recipes for confiture from “sunny” citruses for every taste.

A simple recipe for the winter

The housewife can quickly prepare orange jam for the winter. To do this you need to take:

1 kilogram of unpeeled oranges;
200 milliliters of water;
700 grams of sugar.

Wash the citruses, remove the zest with a grater, cut the fruit, remove the white veins, and remove the seeds. Scroll the pulp through a meat grinder. Pour water into the pan and place the resulting fruit mass, add the required amount of sugar. Let it simmer over low heat, and after boiling, reduce it. The mixture is cooked for 50-60 minutes. At this time it must be stirred to avoid burning.

The finished jam becomes thicker and acquires a pleasant amber hue. After removing it from the heat, you need to skim off the foam and pour it into sterilized jars. Leave the jam to cool, turning the container upside down.

Jam prepared according to this recipe can be stored all winter at room temperature.

In a slow cooker

Even the busiest people can prepare orange confiture. To do this, you can use a slow cooker.

To prepare a liter jar of treats you will need:

5 oranges;
half a lemon;
sugar - in an amount equal to the weight of citrus fruits.

Remove the peel from the fruit, chop the pulp and bring to a pulpy state using a blender. Finely chop the zest. Weigh the prepared products and cover them with granulated sugar and leave overnight. Place the orange mixture in a multicooker and select the “Jam” or “Baking” mode for cooking. After boiling, leave to cook in the slow cooker for 30-40 minutes. Pour the confiture into sterilized jars and wait until it becomes thicker.

With zest

To make delicious jam with zest you will need:

5-6 oranges;
2 lemons;
1 liter of water;
950 grams of sugar.

Making orange zest jam step by step:

Remove the zest from the fruit and cut into thin strips. And divide the pulp into small pieces.
Place the fruits in a bowl, fill them with water and leave for a day.
Drain the water, add sugar, and cook for 45 minutes.
Pour the finished jam with zest into a container and roll up.

With butter

Orange confiture can be given a delicate creamy taste. To do this you need to take:

large orange;
glass of water;
a quarter glass of sugar;
15 grams of butter.

Cut the orange into small cubes, boil water, add sugar. Pour the resulting solution into a bowl, put on fire for 45 minutes, then add butter and boil. Pour the jam into a jar. If you cook the delicacy this way, you can store it for no more than 5-7 days.

With mint

The light aroma of mint gives the confiture a refined taste. To prepare it, you need the following ingredients:

several bunches of mint leaves;
big orange;
0.5 liters of water;
400 grams of granulated sugar.

Grind the orange pieces and mint leaves using a blender. Pour in water, add granulated sugar and pour into a cooking container. Leave on the stove for an hour, remembering to stir the jam. Pour the finished treat into a clean jar.

With agar-agar

To bring this recipe to life, you will need the following components:

1 kilogram of oranges;
1 teaspoon agar-agar;
liter of water;
900 grams of sugar.

Grind the citruses. Pour water into the resulting mass and add sugar. Cook, stirring, 30 minutes. Add agar-agar diluted with water and boiled to the bowl with jam, leave to cook for another 30 minutes.

With pectin

Pectin is a substance useful for the functioning of the intestinal tract. In addition to this component, to make jam you need to prepare:

1 kilogram of oranges;
500 grams of granulated sugar;
a packet of pectin.

Grind the fruits in a blender or meat grinder, pour boiling water over them, add sugar. Cook over low heat for an hour. A few minutes before readiness, add pectin and bring to a boil.

With lemon

To please your relatives or friends with an orange-lemon treat, you need to take:

1 kilogram of fresh oranges;
0.5 kilograms of sugar;
medium sized lemon.

Peel and chop the citruses, add water and bring to a boil. Add the zest. Cook for half an hour, add sugar and leave on the fire for the same time. Pour the prepared orange-lemon jam into jars.

From oranges with peel

This recipe helps you make jam that not only tastes good, but also looks very appetizing.

You will need:

1 kilogram of oranges;
500 milliliters of water;
1.5 cups granulated sugar.

Peel the oranges. Remove the seeds and place in a gauze bag. Cut the peel into thin strips. Place the oranges in a saucepan and add water. Place the bag of seeds in the same bowl and let it cook. After half an hour, pour granulated sugar into the jam and leave on the fire for another 10-15 minutes. Store finished confiture for no more than a week.

Cinnamon

The subtle oriental aroma of cinnamon combined with the freshness of citruses is an exquisite composition. The recipe for orange jam with cinnamon is simple. Need to take:

1 kilogram of oranges;
2 lemons;
1 liter of water;
1 kilogram of sugar;
10 grams of ground cinnamon;
half a teaspoon of citric acid.

Finely chop the oranges and remove the zest from several fruits. Cover the pulp with granulated sugar and leave for several hours. Then squeeze out the lemon juice and add to the oranges.

Pour a liter of water into a saucepan, add the lemon zest, cook until it softens. Pass through cheesecloth and pour the liquid into the orange mixture. Add cinnamon and citric acid and cook for 2 hours over low heat. Pour the reserved and finely chopped orange zest into the cooled jam, bring to a boil again and leave on the fire for 10-12 minutes.

With ginger

Ginger is a miracle cure against any cold. A useful recipe that will definitely come in handy for preventing diseases in the winter:

1 kilogram of oranges;
5 grams of ground ginger;
1 kilogram of sugar;
1-2 lemons.

Prepare the oranges by removing the peel, veins and seeds. Chop the pulp and grate the zest on a fine grater. Place the fruit pieces in a bowl, add sugar and simmer over low heat for 30 minutes. 10-15 minutes before readiness add ginger. Place the finished and cooled confiture in the refrigerator.

With grapefruit

In order to diversify the taste of orange jam, you can add a little grapefruit and lemons to it. The result exceeds all expectations. You will need:

3-4 oranges;
grapefruit;
lemon;
1.5 kilograms of sugar;
500 milliliters of water.

Remove the zest from grapefruit and oranges. Remove veins and seeds from the fruit. Slice the lemon. Place all the citrus fruits in a saucepan and add water. Cook for half an hour. Remove from heat and leave for 10-12 hours at room temperature. Pour in sugar and return to the stove for one hour. Stir the jam regularly while cooking. Place the finished product in a container.

Storage

When preparing jam for future use, for several months, the product must be closed in pre-sterilized jars, using boiled metal lids.

You can store jars at room temperature. But this can be done for no more than a year. After this period, it is better not to use the product.

If the orange jam is intended to be consumed in the next few days or weeks after preparation, then it is enough to put it in clean jars and store it in the refrigerator.

Orange is a rich source of vitamin C, so confiture made from it is useful to use during a cold or to prevent illness. Bon appetit!

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Recipe: Orange marmalade jam.

And again I cooked confiture, this time from oranges. So I wanted a little sunshine for breakfast, for tea. The airy, orange cloud on a piece of bread made me very happy in the morning and charged me with vitamins for the whole day.

The recipe is slightly different from lemon marmalade, but the essence is the same. There won't be much confiture, just enough for one breakfast.

In order to prepare orange marmalade required:

Oranges 600 gr
Sugar 100 gr
Water 60 ml
Gelatin 2 g
Vanillin 1 g

Preparing confiture:

Remove the zest from one orange.

Cut the citruses into 4 parts, remove the peel, remove the films and seeds.

Place the pulp and juice in a food processor bowl and add some granulated sugar. Grind in a food processor for less than a minute.

Pour the mixture into a saucepan, add the remaining sugar and vanillin, simmer over medium heat (closer to low) for 15-18 minutes.

Stir during cooking until the mixture boils down and thickens.

Fill the gelatin with water and leave for 15 minutes.

After 15 minutes, pour the swollen gelatin into the orange mixture, stir and cook for 1-2 minutes.

Cool and beat again in a food processor or mixer for 30 seconds (1 minute).

Transfer the orange marmalade into a jar and store it in the refrigerator.

Bon appetit and sunny day!

svetasar.ru

First, I’ll complain - last night I couldn’t log into LJ!

I was told that our favorite goats

It’s not clear what’s what. Today, it seems, ok, I hope the “ok” will continue :))

And I wanted to tell you about Tanya’s amazing orange confiture dichulya!

Confiture from the book of the wonderful Provencal chef Guy Gedda “Petites Lecons de Cuisine en Provence” - Guy Gedda “Little Lessons in the Cuisine of Provence”.

By the way, this legendary chef gives a master class at Nika’s school! 🙂

In general, Tanya’s recipe

When I saw this recipe I immediately decided I would make it!

Moreover, I have long wanted to make orange confiture myself.

Well, what can I say... it's wonderful!

We immediately finished half a jar of scones (recipe coming), we didn’t even let it cool down :))

In general, I want to praise Tanya in every possible way - a wonderful girl and a very interesting magazine! (Tanya, don’t be shy! :))

About your wonderful dogs, chickens, ducks, rabbits, horses and pints, about confitures, cheeses and wines, about foie gras, yeah 🙂 and various other delicious French and not only food!

About life in Gascony, the beloved colonel and the Pyrenees :)

“The richest in taste and aroma (with bitterness) - and the easiest in terms of the “backbreaking” labor involved, orange confiture

(you can make it half and half with grapefruit or lemon - the main thing is to maintain the proportions of water - fruit - sugar).

No meat grinders, no graters, no juicers.

I translate word for word - (my clever thoughts will be in brackets):

For 4 jars - approximately 200 ml each

Preparation - 15 min + cooling (overnight)

Cooking - 2 hours + 20-30 minutes

1 kg - oranges - unprocessed

1 kg - granulated or gelling sugar

1 orange - squeeze out juice

If the oranges are not bio/processed, they need to be washed with dish soap - rub with a sponge, rinse with warm water.

(I weighed 6 small oranges per kilo)

Place them in a deep, large saucepan and add 1.25 liters of water and bring to a boil. Reduce heat, cover and simmer at a gentle simmer for 2 hours. Remove from heat and leave to cool overnight until completely cooled.

The next day, remove the oranges from the pan with a slotted spoon, peel them on a board - (I peeled them like regular, fresh ones - the skin comes off easily) - return the pulp to the pan with the liquid where the oranges were boiling.

I scraped off the excess “white” skin with a spoon and put it back into the pan.

Leave the zest and skins alone for now. Bring the pan with the liquid and pulp to a boil over very high heat - and boil for 5 minutes - intensively, until 700 - 750 ml of liquid remains.

Strain through a sieve and cheesecloth into another bowl -

and after squeezing the pulp, throw it away.

Rinse the pan.

Finely chop the zest into strips with a knife.

(It is very easy to cut - it is boiled and soft).

Return the strained liquid to the pan, add the chopped zest, add sugar and the juice of one orange.

Place over high heat and stir until all the sugar has dissolved.

Stop stirring and reduce heat to “small” bulbs. When using gelling sugar, the confiture is ready in 4-5 minutes.

It cooks with regular sugar for 20 minutes. To check, drop a drop onto a cold plate - it should hold its shape and be covered with “wrinkles” when touched with a finger.

If the drop is too liquid, cook for another 3-4 minutes.

(don’t overcook it - when it’s hot, it’s very runny - it looks like it’s not ready - check drop by drop.)

While the confiture is cooking, sterilize the jars in boiling water. Dry on a towel.

Store in a cool, dark place for 4-5 months. After opening the can, put it in the refrigerator.”

A lot has been written, but it’s very easy to prepare!

I cooked strictly according to the recipe, because... first time :)

I think next time I’ll try adding a little less sugar - 800 grams - it should be no worse and, like, healthier :))

I didn’t want it to harden quickly (I didn’t add gelling sugar), so I cooked it longer - about 40 minutes.

Yes, and it looks runny at first, then it will cool and thicken, so don't be afraid!

Tanyush, merci boku! 🙂

users.livejournal.com

1 Serving15 minutes

Contents [Show]

Description

Orange confiture Today we will cook according to all the traditions of European cuisine; you will learn what exactly this means from the step-by-step recipe with photos. Now it’s worth trying to figure out how preserves, jams and confitures actually differ from each other. It would be possible to add jelly here, but everything is clear with it. All of the above winter preparations are necessarily prepared with the addition of large amounts of sugar, so why these different names? The thing is that jam is an original Slavic dish, which differs from jam or marmalade in its cooking method. In order to achieve the desired thickness, the jam is prepared for a long time and in several stages.

As for confiture and jam, their cooking methods are very similar, it’s just that the first one relates more to European cuisine, and the second to American cuisine. Today we will prepare orange confiture together with zest, so it will turn out not only very tasty, but also incredibly healthy. This is because the orange zest contains 90% of the useful and important vitamin C, for which such preparations are closed for the winter. The recipe for this preparation is really simple. We won’t have to boil the fruit pieces repeatedly, because we will add gelatin to the confiture. From such a preparation it will be possible to subsequently prepare other desserts or add orange confiture to puff pastries. Very often, confiture is made from orange peels alone, but in our opinion, it is more rational to use the pulp as well. Let's start preparing delicious orange marmalade at home for the winter.

Ingredients

Steps

What could be tastier than orange jam generously spread on a freshly baked pancake? Only two or three of these pancakes. You can’t imagine a better breakfast – it will fill you with energy and good mood for the whole day. If you do not have such a blank among your supplies, we will try to make it now in the most convenient way for you.

Read also the article: - simple recipes for the winter!

Method one - in a slow cooker

The method of making orange jam in a slow cooker is suitable for the busiest or least experienced housewives. We will only need to prepare the fruit for cooking and weigh all the ingredients, and the electronic kitchen assistant will do the rest according to a given program.

The number of products is calculated for one liter jar of jam:

– 5 large ones with thin skin;
lemon - half medium in size;
sugar - by weight of peeled fruit in a one to one ratio.

To obtain a homogeneous mass, peeled fruits are first pureed using a blender, meat grinder or food processor.

This orange jam recipe takes very little time:

First, thoroughly wash the fruit, remove a thin layer of zest from half and orange and chop it with a knife.
Peel the remaining fruit and cut it to your liking.
We weigh the fruit mass along with the zest and fill it with the same amount of sugar. If the oranges are very sweet, it is better to reduce the amount of sugar slightly.
Leave the mixture for several hours or overnight so that the released juice dissolves all the sugar.
Then put everything in the multicooker bowl and turn on the “Baking” or “Jam” mode.
We wait for the contents to boil and set the timer for half an hour. During this time, we manage to sterilize the jars.

The finished jam is poured into jars while hot, as it thickens after cooling.

Method two - in a bread maker

It’s even easier to make orange jam in a bread machine, since the magic unit will even stir itself. The main thing is that it includes the “Jam” program. We will need the following ingredients:

3 large oranges;
1.25 cups sugar;
50 ml water;
1/3 teaspoon citric acid;
5 tbsp. starch.

We will provide the recipe for making orange jam with step-by-step photos for those who have not yet gotten used to using a bread machine.

Select three large oranges and wash them thoroughly.

Peel them and cut them into pieces.

Place the chopped fruit in a bucket.

Add sugar.

Pour water.

Add citric acid.

Lastly, add starch and shake the bucket several times to mix the contents. All that remains is to place the container in the bread maker and turn on the desired mode.

As a rule, in bread machines the jam cooking mode is designed for one hour and twenty minutes. The orange jam will be ready in an hour, so in order to preserve vitamins, the program can be stopped ahead of schedule.

After turning off the bread machine, the hot mass is poured into sterilized jars and rolled up.

Method three - in a pan, but from the peel

If in previous recipes we threw away citrus peels, now we just need them. Fans of orange peel jam claim that the boiled pieces of peel in it taste like marmalade. This preparation is perfect for filling cheesecakes, cheesecakes, cookies and fruit layers for cakes. To prepare the dessert you need the following ingredients:

orange peels – 0.5 kg;
sugar – 0.75 kg;
water – 0.25 ml;
half a lemon.

Sort the peels and soak in cold water for a day, changing the water twice. Then drain the water and weigh the crusts. Sugar must be taken in a ratio of 1 to 1.5. Cut the crusts into strips 1 cm wide, and the strips into small cubes. The strips can be twisted rather than cut. The preserved bones are tied into a piece of gauze.

The seeds contain pectin, which allows the jam to thicken, so they can be used instead of starch.

The chopped crusts along with a gauze knot are poured with water and boiled for half an hour. After boiling, reduce the heat to low. During cooking, the mixture should be stirred with a wooden spoon. After half an hour, take out the bag with the seeds, add sugar and continue to boil the jam for another hour and a half over low heat. Before turning off the stove, squeeze the juice of half a lemon into the pan and stir. Place the prepared orange peel jam into clean jars and roll up.

Method four - together with the peel

The peel of citrus fruits contains essential oils that give the fruit its aroma and have many beneficial properties. Let's try to make orange jam with the peel. Such a product will bring more benefits and retain spicy notes. To prepare you should take:

350 g oranges;
350 g sugar;
100 ml water;
citric acid on the tip of a spoon.

Wash the fruits, cut into pieces and remove the seeds. Pass the oranges through a meat grinder. Place all ingredients except citric acid in a thick-bottomed saucepan. Cook for about half an hour. Before finishing, add citric acid, stir again and turn off. Place the prepared orange jam into jars and seal.

The last method is with additives

You can and should diversify the orange flavor by adding different spices, nuts or other fruits to the jam. Let's look at the most original supplements:

Oranges are amazing fruits. They go well with a wide variety of foods, giving them a bright festive taste. Using a minimum of simple ingredients, you can prepare orange jam at home for any gourmet.

Orange confiture recipe. Orange confiture - a recipe with step-by-step photos on how to prepare it with the peel. Blood orange jam - video