The delicacy turns out to be a little tart, even bitter, but very pleasant to the taste. Its consistency is quite thick, and its color is unusual, amber. Every housewife should learn how to cook it, since more delicious jam It’s impossible to even imagine.
Products:
- 0.9 kg of oranges;
- 0.25 kg lemons;
- 110 gr. Sahara;
- 2.8 liters of water.
Preparation:
- Wash all the oranges thoroughly, cut them, squeeze out a little juice.
- Finely chop the remaining pulp and peel.
- Place everything in a saucepan, add juice and water, cook for 1.5 hours.
- After this, add sugar and continue cooking until it is completely dissolved.
- Remove the container from the heat and wait just 15 minutes for the jam to cool.
Pour the dessert into jars and roll up.
Orange peel jam (video)
The most delicious orange and lemon jam
Lemon jam combined with oranges is something extraordinary.. Beautiful citrus slices In the future, you can use it as a decoration for all kinds of desserts, or simply serve it with tea.
Orange jam is aromatic, tasty and very healthy treat which will become a wonderful addition m to a cup of hot tea, will strengthen the immune system and protect the body from colds, which are so common during the cold season. Today we will talk about the features of preparing this amazing dessert.
Raw orange jam
Let's take 5 oranges and 2 lemons. Wash the citrus fruits thoroughly under cold water. Since we will not peel the fruits to make jam, it is recommended to pour boiling water over them to destroy the harmful microorganisms on them. Cut oranges and lemons into small slices. Be sure to remove any seeds from citrus fruits, as they will add an unpleasant bitterness to the finished treat.
Peel fresh ginger root (10 g). Pass oranges, lemons and ginger root through a meat grinder. Pour into the resulting mass granulated sugar(800 g) and mix everything thoroughly until all sugar crystals are completely dissolved. Raw orange jam is ready. All that remains is to put it in jars and seal with lids. Bon appetit.
Orange jam: classic recipe
Place oranges (10 pcs.) in boiling water for a couple of minutes and cut into 4 parts. Do similar actions with lemons (4 pcs.). Grind the citrus fruits through a meat grinder, after removing any seeds they contain. Place the resulting mass in an enamel bowl and cover with sugar (1.7 kg). Place the container on the stove and cook over low heat for 20 minutes. During cooking, it is necessary to periodically stir the contents of the container to prevent burning, which will spoil the aroma and taste qualities ready-made jam. Remove the treat from the stove and let it cool to room temperature, then bring it back to a boil.
Place the orange jam in sterile glass containers and roll with a special device. metal lids and leave to cool. You can store this delicious and healthy dessert in the basement or on the bottom shelf of the refrigerator.
Unsurpassed taste and indescribable aroma orange jam through a meat grinder will certainly please your household and guests of your home. Just a teaspoon of this dish, taken daily in the morning, will activate the body’s defenses and become excellent prevention various kinds viral diseases! Enjoy your tea!
Making orange jam is possible at any time of the year, since you can buy the ingredients necessary for jam at any time. You can cook at any time fresh jam and please your beloved household members.
Orange jam can be prepared using several recipes. Considered the easiest this recipe, where the main ingredients are the oranges themselves.
To make regular jam from oranges alone, we will need:
- 1 kg of oranges;
- 1.5 kg sugar;
- 2 glasses of water;
- 3 tbsp. l. orange zest.
Before you start cooking, you need to thoroughly wash all the oranges, wipe, dry, peel and divide into slices. So that the seeds do not interfere with the jam when consumed, it is advisable to remove them. We also remove hard veins. After the oranges have been prepared, cut each segment into 2 parts.
For the base of the jam you need to boil sugar syrup. It is prepared in an enamel pan using water and sugar, boiled until the sugar dissolves and the syrup is thick.
After the syrup has been prepared, place the chopped orange slices and chopped zest into the pan. When the jam starts to boil, remove the film. Then cook for about another two hours without a lid, over low heat, stirring occasionally.
Remove the jam from the stove, cool and repeat the cooking operation two more times. As soon as it has been boiled for the third time, remove the jam from the stove, cool well and pour into pre-prepared sterilized jars and seal with lids.
You can add spices to this jam: cloves, black pepper, cinnamon or cardamom. A refined taste it will be enhanced by the addition of nuts, mainly almonds, but you can use any others.
Just before adding nuts to the mixture during cooking, they should be washed and soaked overnight in cold water so that they become a little softer and you can feel the jam in the jam itself. pleasant taste and additional aroma. Nuts can be finely chopped and grated fine grater or grind in a blender.
This jam turns out to be quite thick and is used as a filling for text products. It will also become tasty addition to cottage cheese and porridge.
From the remaining oranges you can make a delicious homemade, which will give cheerfulness and good mood even on a cold winter day.
Orange jam with ginger
Ginger is very beneficial for our body. It contains a large number of useful substances and vitamins that saturate the body and make it resistant to various colds. Therefore, preparing orange jam with the addition of ginger will not only be healthy, but also very tasty.
Preparing the following ingredients:
- 1 kg of oranges;
- 2 medium lemons;
- 300 g ginger root;
- 1.5 kg sugar;
- 2 glasses of water, then the jam will not be too thick. For those who like a thicker consistency, one glass of water will be enough.
First, prepare oranges, lemons and ginger root. We thoroughly wash and dry everything. Remove the zest from oranges using a vegetable peeler, the most quick way. It is most convenient to remove the zest from lemons using a regular grater. It is advisable not to remove the white pulp from oranges, since thanks to it, the jam turns out to be the thickest, but from lemons this pulp must be removed, as it is quite bitter and can ruin all the jam for you. Peel the ginger and finely grate it on the same grater.
Finely chop the oranges, zest and lemons, and if you want jam instead of jam, use a blender to chop.
Pour water into enamel pan. Place oranges, lemons and ginger in layers, sprinkling sugar on each layer. Cook over low heat, stirring occasionally.
Bring to a boil and cook over low heat. Then put the resulting thicken into sterilized jars and screw on the lids.
This jam will be perfectly used to strengthen the immune system in winter and seasonal seasons, as well as in the prevention and treatment of colds.
No less effective means to improve well-being and increase immunity in winter, serves, which can be easily and quickly prepared at home.
Orange and gooseberry jam
There are two types of making orange and gooseberry jam. The first is the so-called raw jam, which does not require cooking. Secondly, it is subjected to heat treatment. We suggest experimenting and making jam using one or another recipe.
To make raw jam you will need:
- 1 orange;
- 1 kg gooseberries;
- 1 kg sugar.
Cooking process:
Wash and dry the oranges, peel and remove any seeds. Wash the gooseberries, removing the stem. Grind the prepared ingredients using a blender or pass through a meat grinder.
Transfer the crushed pulp into a deep dish, add sugar and mix thoroughly until the granulated sugar dissolves.
After the sugar has dissolved, the jam obtained in this way is poured into sterilized jars, closed with plastic lids and placed in the refrigerator.
The shelf life of this jam is not long, so those with a sweet tooth will have to consume it first.
Also, without a doubt, your family and friends will like it.
Jam for long-term storage
For long-term storage The jam must still be cooked. Therefore, the second version of the recipe is more convenient and practical.
The following products will be needed:
- 1 kg of oranges;
- 1.5 kg gooseberries;
- 1.5 kg sugar;
Cooking process:
Wash the oranges, cut into 4 parts, remove the seeds and grind together with the peel using a meat grinder. Also mince the gooseberries. Place everything in a saucepan, add sugar and put on fire. It is necessary to stir periodically. As soon as the jam mass boils, reduce the heat, cook for another 10 minutes and remove from the stove.
The jam should brew, and then you can continue cooking a second time for only 15 minutes.
Pour hot into jars. The jam will be delicious and aromatic!
Orange jam with apricots
The apricot itself is very juicy, sweet and aromatic fruit. As a companion to orange jam, it gains even more bright aroma and indescribable taste.
To make this jam, you will need the following ingredients:
- 2 kg apricots;
- 0.5 kg of oranges;
- 1 kg sugar.
For jam, you need to purchase ripe, but not overripe apricots. The bones should separate well.
Cooking process:
Rinse the apricots and dry them on a towel, then divide them into two parts and remove the pits. Do not throw away the seeds, as they will also be used to make jam. Place the apricots on the bottom of the pan and cover with granulated sugar.
Wash the oranges thoroughly and cut into rings along with the peel, removing the seeds. Place the oranges on top of the apricots and also sprinkle with sugar.
Chop all the apricot pits and remove the kernels. Despite the fact that the kernels are bitter when raw, when they are cooked they will taste like jam. unique taste. Grind the apricot kernels and add to the rest of the ingredients in the pan.
Mix everything thoroughly, cover with a towel and leave for half an hour so that the sugar begins to dissolve and saturate the apricots and oranges.
Once the apricots have released their juice, place the pan over moderate heat and stir occasionally, remembering to skim off the foam. The foam must be removed with a wooden slotted spoon.
As soon as the foam disappears and the jam begins to bubble, remove from the stove and cool.
Again, after 5 hours, put the pan on the stove. Cook over low heat for exactly an hour, remove from the stove.
Pour the jam into jars, seal and turn the lid down until it cools completely.
The jam turns out very tasty. It will be an excellent addition to porridge, cottage cheese, sandwiches, and can also be used as a filling for sweet pies.
Orange jam with young carrots
To prepare such an unusual jam you need to prepare:
- 750 gr. granulated sugar;
- 600 gr. oranges;
- 500 gr. young carrots;
- 2 lemons;
Cooking process:
Rinse the lemons well and dry on a towel. Cut the zest from them and grind in a blender or using a meat grinder. Divide the lemons into several parts for convenience. Remove all seeds from the slices. Place the chopped slices in a bag made of gauze and carefully squeeze lemon juice out of them.
Wash the oranges thoroughly, dry, peel, cut into slices, remove the seeds. Using a gauze bag, also squeeze out the juice, as you did with a lemon.
Do not throw away lemon and orange pits. Place in the same gauze bag.
Take young carrots, rinse under running water, peel and cut into thin slices. If desired, you can chop the carrots by passing them through a meat grinder or using a blender. This point is a matter of taste.
After the carrots are cut, place them in an enamel pan along with the lemon zest.
Pour lemon juice on top orange juice. Place the bag of seeds in the pan. Place everything on moderate heat and remember to stir constantly so that nothing burns. Cook until the lemon zest softens. Then take out the bag with the seeds and add sugar.
Continue cooking for about an hour, stirring, remembering to remove the foam.
As a result, pour the resulting tasty hot delicacy into jars. Seal with lids and place in a dark place, bottom up, until completely cooled.
Such jam is less expensive in terms of cost, but at the same time it is not inferior to other types of jam in its taste.
We will be happy to answer any of your questions in the comments.
You won’t surprise anyone, unless you add some exotic component. But bright, elegant oranges... Orange jam is not only tasty, but also beautiful, healthy, and unusual, and..., and..., and... As you can see, we have provided enough evidence to decide on culinary experiment and try making orange jam using one of the following recipes.
Orange jam: a simple recipe
This universal recipe will help prepare a delicacy for tea or for wrapping for the winter.
You will need:
oranges;
sugar (at the rate of 1 kg of sand for the same weight of pulp - you will need a kitchen scale!);
water - 500 ml for each kilogram of pulp.
Ripe, ideally thin-skinned, fruits are suitable for making this jam. We wash them with a brush, thoroughly cleaning the skin. Let's dry.
Peel off the zest. In the finished jam, the zest looks beautiful in stripes, but you can cut it as you see fit. It is convenient to peel the zest using special device; You can also use a regular grater or even a vegetable peeler.
So, cut the zest into narrow ribbons, fill it with water and leave it on the stove. Cook for 10 minutes after boiling, drain the water; Fill with clean water and place on the stove again. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate possible bitterness from the orange peel.
We clean the fruits, remove the pulp from films and seeds. Place the peeled orange slices in a container with the zest and weigh the resulting raw materials for jam. Pour the same amount of sugar into the orange mixture and add water (500 ml for each kilogram of peeled oranges).
Bring the jam to a boil over medium heat and cook for another hour and a half, stirring occasionally and skimming off the foam. By this time the jam should thicken.
After this, pour the orange jam into sterilized jars and immediately seal. Turn the jars over; cover with a blanket and leave until cool.
You can make jam in a slow cooker in the same way.
Let's give the calculation a little more precisely:
a kilogram of thin-skinned oranges;
a glass of sugar;
glass of water.
We clean the oranges, remove the films, and place them in a multicooker saucepan. Add sugar and add water - leave the citrus pulp in this state for an hour, or better yet, overnight. Then leave the saucepan in the open multicooker until it boils, plus five minutes for cooking. You can select the mode “steaming”, “stewing” or “baking”. Don't go far - you should be able to stir the jam so it doesn't burn. Next, turn off the multicooker and leave the jam until it cools completely. Heat again and cook after boiling for five minutes in two more batches, after which we pour the jam into sterilized jars and seal.
After the first cooking, you can puree the contents of the pan with a blender if you want to get jam.
the same number of oranges and lemons;
1 kg of sugar per 1 kg of fruit;
250 ml of water for every kilogram of fruit.
We keep the citruses in boiling water in the peel for 5 minutes, then peel them, cut them into pieces, rings or slices, removing the seeds along the way.
At this time, pour sugar into the water, bring the syrup to a boil and wait until the sugar dissolves.
Add the prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which the orange and lemon jam is immediately poured into jars and rolled up.
As a rule, in addition to pumpkin and orange, lemon is also added to this version of jam. Take:
1 kg pumpkin pulp;
850-1000 g sugar;
1 large juicy orange;
1 lemon.
Wash and cut the pumpkin small pieces. We peel the orange, but not the lemon. Remove the seeds and chop finely (lemon with peel). Sprinkle all the ingredients for the jam with sugar and leave overnight.
Place the container with the raw materials for jam on low heat and cook until thickened, this usually takes at least half an hour. We roll the finished pumpkin jam with oranges into sterilized jars and leave to cool upside down under a blanket.
If desired ready-made jam You can puree it and bring it 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 into any heat-resistant container cold water, immerse the resulting beads from orange spirals into it orange peel and put on low heat. Bring to a boil and leave to simmer for another 15 minutes, after which we drain the water. We do the same thing two more times.
Cook the syrup: for this in clean water add sugar and cook, reducing the heat after it boils. To prevent the syrup from overcooking, periodically check its readiness: a drop of syrup on the plate should not spread. At this stage, the syrup is considered ready, turn off the heat and let the syrup cool, then pour freshly squeezed lemon juice into it.
Place the spirals (still threaded) into the syrup and bring the mixture to a boil. Carefully release orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Let's roll up.
1 kg of oranges;
100 g fresh 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 orange - another recipe for your culinary piggy bank. You will need:
1 kg of ripe gooseberries;
3 oranges;
1 kg sugar.
Prepare gooseberries: wash them, pick off the stems. We also wash and cut the oranges large pieces along with the zest, while not forgetting to remove the seeds. We pass the prepared fruits through a meat grinder, add sugar and leave until the sugar dissolves, after which the jam can be put on the stove.
After the mixture boils, reduce the heat to low and leave to simmer for 20 minutes, after which we immediately pour into sterile jars and preserve.
To make this jam you will need:
500 g tangerines;
500 g oranges;
1-1.2 kg of sugar;
500 ml water.
Blanch all the fruits in boiling water for 5 minutes, then drain the water and leave the citruses at room temperature cool.
Make syrup from water and sugar. At this time, prepare the fruit: cut tangerines and oranges into thin slices along with the peel. At the same time, remove all the seeds.
Pour the syrup over the prepared fruits and leave to steep for several hours. Then cook in three approaches; Boiling time for each approach is 15 minutes. Several hours should pass between batches so that the jam has time to cool completely.
At the end of cooking, during the third approach, add freshly squeezed lemon juice. Pour hot tangerine and orange jam into jars and seal.
3 large oranges;
2 large ripe kiwis;
half a lemon;
800 g sugar;
100 ml water;
a bag of vanilla sugar.
We cut the orange and lemon into pieces, freeing them from seeds, and then pass them through a meat grinder or grind them with a blender. Pour sugar into the resulting puree and place the saucepan over medium heat.
While the mixture is preparing to boil, we are working on the kiwi. Peel it and cut it into circles or slices - as you like. Pour chopped kiwi into the just boiled mixture of lemon and oranges, mix and continue cooking for another 25 minutes, after which the resulting jam is immediately poured into jars; roll up.
1 kg bananas;
1 kg of oranges;
1 kg sugar.
The amount of sugar can be reduced, because... Due to the sweetness of fruits, sugar itself can make it cloying.
Peel the bananas and cut them into slices. We clean the oranges from peels and films, and remove the seeds. Place the pulp in a bowl for making jam, put bananas on top, but do not mix. The third layer is sugar. Place the mixture on low heat, bring to a boil, then stir.
After boiling, cook the banana and orange jam for 40 minutes, remembering to skim off the foam, and then pour it into jars; roll up.
1 kg of pears;
1 small orange;
1 kg sugar;
2/3 tbsp. water.
For this jam, choose ripe but not overripe fruits. Depending on the variety, we decide whether to leave the peel of the fruit in the jam (too thick and rough skin will become even harder in the jam). Cut each pear into thin slices and place in a container with water and salt at the rate of 1 tsp. salt per 1 liter of water.
We prepare the syrup from the specified amount of water and sugar. Drain the pears into a colander, then place them in the syrup and cook for 7 minutes over low heat. Cover the container with jam with a mesh or gauze and leave to cool, possibly overnight.
When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. We repeat this stage three times.
During the last cooking, add thinly sliced orange to the jam. The last cooking is the longest - 30 minutes over low heat; Don't forget to stir the jam. Pour into sterile jars and seal.
3-4 small persimmons;
1 orange;
1.5 tbsp. Sahara.
Peel the persimmons, cut them into pieces, put them in a saucepan and add sugar. Remove the zest from the orange and squeeze out the juice. We also add the juice and zest to the saucepan with the persimmons.
Place the pan on the fire and after boiling, cook over low heat for another 20 minutes. Set aside and let cool. After a few hours of re-cooking, boil the jam for another 10 minutes and pour into sterile jars.
1 kg cranberries (frozen will also work);
1 orange;
1 kg sugar;
200 ml water.
Wash the berries and orange well. Finely grate the zest from the orange. Squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.
Prepare the syrup - to do this, pour sugar with a mixture of water and juice and bring the syrup to a boil, after which we immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, after which we pour the zest into the jam and cook for another 5 minutes.
Pour hot cranberry jam with orange into sterile jars and roll up.
Unusual but extremely tasty carrot jam with orange and almonds. Shall we try?
You will need:
1 kg carrots;
2 oranges;
150 g almonds;
1-1.1 kg of sugar;
4 tbsp. honey;
1.2 liters of drinking water + 2 liters of cooking water.
Wash the carrots, peel them, wash them again and grate them. While we are working on carrots, a saucepan with 2 liters of water is on the fire. Place the carrots in boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make syrup.
To make the syrup, squeeze the juice from the oranges and pour it into a saucepan for making jam. Add sugar and honey there, prepared drinking water. Put the syrup on the fire and boil for exactly 7 minutes, then add the carrots to the syrup and cook for another 25-35 minutes.
If you have unpeeled almonds at your disposal, steam them in hot water for 10 minutes, after which we 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 mass to lemon juice with sugar.
Cook over moderate heat until boiling, stirring. Make sure that all the sugar is well dissolved. Then increase the heat and let it simmer for 10-15 minutes, stirring constantly. Be sure to remove the foam.
Hot apricot jam pour the orange into jars and roll up.
2 grapefruits;
1 orange;
400 g sugar.
Peel grapefruits and oranges, remove seeds and membranes, leaving only the pulp. Soak the lemon in boiling water for two minutes and dry; rub the zest off it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice out of the lemon itself and pour it into the container with the raw materials for jam.
Bring the jam to a boil over moderate heat, remembering to stir from time to time, and then cook over low heat until its volume is reduced by half.
We store this grapefruit and orange jam in the refrigerator or pour it hot into sterile jars and seal it.
We hope you liked our selection of orange jam recipes and you chose a couple or three for yourself. delicious ideas for implementation.
Eva Cascio specifically for the site
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Many may think that orange jam is an unjustified luxury, because these fruits can be bought at any time of the year and there is no need to boil them. But only those who have never tried this delicacy think so. It is very easy to prepare and has pleasant aroma citrus and rich flavor.
Many may think that orange jam is an unjustified luxury.
Fragrant jam from exotic, but everyone's favorite fruits, never lingers on the shelves for a long time. Tender slices of unpeeled fruit have bright taste, making it impossible to tear yourself away from them until the entire jar is empty. It can be compared to pictures in a magazine. Even without cooking experience, it’s easy to make jam, and it will come out beautiful.
Required Products:
- 0.8 kg of oranges;
- 0.8 kg sugar;
- 25 ml lemon juice.
Preparation progress:
- Oranges are washed and filled with water, boiled for 15 minutes.
- Then the water is drained, orange fruits cut into slices.
- After this, they are placed in a saucepan and covered with sugar, waiting a little for the juice to release.
- Boil the mixture for 1.5 hours and add lemon juice.
- While hot, the delicacy is placed into jars and sealed.
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