How to make jam from oranges: delicious recipes

Autumn days for troublesome housewives - a hot time. Billets are made from the usual and most unthinkable products. Winter has come, you can rest. There it was. The cold season is the very moment to cook exotic jam. Of oranges.

Well, let them be sold all year round. The aroma of this delicacy can drive anyone crazy! And it is worth the money and time spent.

What is oranges jam

The fruit itself is very fragrant and quite suitable for harvesting alone. But he is also able to miraculously transform other fruits and vegetables. For example, pumpkin, zucchini, apples. In combination with an orange, it’s not just jam, but an amazing treat. This is not a shame to put on the festive table. And a raw preparation of oranges can be used as a flavor for the room. But first things first.

Classic recipe

Those who write in a search engine - how to cook jam from oranges, get a standard recipe in the issuance. The most common set of products:

• Oranges. 2 kg Count the weight with the skin.
• Drinking water. 0.5 l Not boiled. Spring - perfect.
• Granulated sugar. 2 kg If the fruits are too sweet, less can be.

First make syrup. This is the first principle for all types of jam. Sugar is poured with water, put on a small fire, brought to a boil. Once the mixture has a yellowish tint, you can add oranges. The mass is boiled again for 8-10 minutes, turn off the fire, cool for about 3 hours. Then once again put on fire, cook for 10 minutes. Secondarily let cool. Repeat the sequence a third time.

Depending on the selected lids, they are laid out in jars cold or hot. Tin lids - for hot capping. When cooling, the jam will slightly decrease in volume, the vacuum in the container protects the workpiece from mold.

Polyethylene - for the cold. For such lids, the treat should cool completely. If hot jars are clogged, condensation will appear during cooling. And this is a wonderful occasion for jam for fermentation.

You can store a piece of oranges in the cellar, under the bed, in the pantry or in the refrigerator. In a word, where jam from the usual berries and fruits is well worth it.

Tip. Brown sugar will give the finished dish a peculiar aroma and interesting taste. It will come out more expensive, well, so you can spend money for yourself.

Raw Jam with Oranges

The basis of such a blank is gooseberry. Many people know its benefits, but few people like to preserve it. Gooseberry compote is nondescript, the jam has practically no aroma. And if you add oranges to the berries, then the dessert is truly royal!

You will need:

• ripe gooseberries, 500 g
• peeled oranges, 500 g
• ordinary sugar, 1200 g
• meat grinder, glass bowl, wooden spoon

Twigs and wreaths are nipped off at the berries, the fruits are washed thoroughly, and the bones are removed. Pass through a meat grinder into a bowl or bowl, add granulated sugar. Thoroughly stirred with a wooden spoon or spatula until it is completely dissolved. This may take time, up to half an hour. Do not be lazy, you make an imperial delicacy!

Now you can decompose the resulting mixture into sterilized jars, close with plastic covers. Keep only in the refrigerator! In the cellar, the workpiece will quickly deteriorate.

Tip. A few leaves of fresh mint or a slice of lemon will add raw zest to raw jam.

How to cook orange jam - additives and ingredients

On a classic recipe basis, you can create your own. Experiments sometimes lead to unique results. Carrots, peaches, pumpkin, zucchini, apples are cooked at the same time as oranges. For greater fragrance or original taste add ginger, cognac, cloves, whiskey, vanilla, cinnamon. There is no limit to perfection!

For example, here is a recipe for orange jam that everyone will enjoy, without exception.

Composition:

• ripe pears, 900 g
• peeled oranges, 600 g
• dark raisins, 150 g
• peeled walnuts, 300 g
• white sugar, 1200 g

Procedure. Rinse raisins with clean water, pour boiling water, leave to swell. Then lay back on a sieve or colander, dry on a rag towel. Wash fruits properly, wipe dry. Remove bones, stalks, hard cores. Grind the nuts with a knife or a coffee grinder, not into crumbs, but into small pieces.

Grind pears with oranges in a meat grinder or in a blender. Pour sugar, leave for 5 hours for the appearance of juice. Then put on a strong fire, quickly heat. As soon as the mashed potatoes boil, add the finished raisins. Cook for 40 minutes, removing the foam. After pouring nuts, boil for 7 minutes, turn off the heat.

Arrange in sterile containers, cover with parchment paper, put in the refrigerator. Such a miracle is stored for about 3 months. In theory. In practice - he doesn’t have time, flies away instantly.

Tip. This jam during cooking will have to interfere continuously, it can quickly burn.
Instead of pears, you can take bananas or carrots. Only then will you have to add 500 g of water, because they themselves are rather dry.

We collect the crusts!

Fans of citrus can at the same time enjoy a juicy pulp of fruit and enjoy the original jam. To do this, collect all the crusts: from tangerines, oranges, lemons, grapefruits. The peel of limes, kumquats and pomelo also come in handy.

Cut with rhombuses or any shape. Dried in a convenient way (in the oven or on the battery). You can freeze.

When a big bag is typed, spread in a basin, pour cold water. Boil for 12-15 minutes. The liquid is drained, the crusts are weighed. 1 tsp take 1 tsp. citric acid, 1200 g of granulated sugar, 700 g of pure water. Stacked in an enameled basin, put on fire. Boil at low boil for 1 hour 15 minutes. Then hot poured into containers, sealed with tin lids.

You can store such a blank in the cellar for about 2 years.

Tip. Ready jam should be thick. If it is still liquid by the end of cooking, then it can be dipped with "Zhelfiksom" or "Confiture." It is a natural pectin-based jam thickener.

Magic deodorizer

When you make jam from oranges, do not regret one fruit, make yourself an air fragrance. There are few costs, but the effect is amazing! It will take only one orange, a glass of sugar, a small jar with a tight lid.

The thoroughly washed fruit is cut into half rings. After laying in a container in layers, pouring sugar. It should be the top layer. Then tightly close the jar with a lid, clean for 3 days in a warm dark place. Everything, home flavoring is ready.

You need to store it in the refrigerator. On a cold winter evening or when the mood is bad, remove the container, place it in the room, remove the lid. As soon as the contents are warm, you will feel the aroma of sunny summer days. The mood will improve completely!

Is it better on the soul? Close the jar tightly and put it in the refrigerator until the next time.

Tip. Sugar can be replaced with salt, you get a small savings. In a jar, throw a pinch of your favorite spices or a few fragrant flower petals. Salt can be taken even flavored. Then the deodorizer will be unique, prepared according to your preferences. Experiment and enjoy.

Fruit preparation, the right choice

In order for the dessert to work out, you need to consider every little thing. Oranges to choose the best. Bright orange in color, resilient, tactile smooth. The peel can be thin or thick, it does not matter much. Much more important is the presence of dents, damage, deep scratches. Naturally, they should not be.

Rub the skin with your finger without pressing hard. The citrus smell should be felt already at a distance of 30 cm. It is desirable that it be pleasant and fresh. Set aside a faint smelling orange; it will not produce enough juice.

The fruits are washed very carefully. With a washcloth or a soft brush. Oily sticky coating on the peel is a food wax. It is applied for the better preservation of oranges. That's what you need to get rid of, because the peel is useful for cooking. You can even wash the fruits with laundry soap. The main thing is then to rinse them properly in a large amount of clean water or under a running stream.

Next, you need to boil the water, pour whole oranges on it, leave it for 15-20 minutes. This will allow you to get later more juice, get rid of the bitterness of the zest and additionally disinfect the fruit.

Now, depending on the recipe chosen, peel or peel off the whole. Next, the oranges are divided into slices, cut into beautiful triangles. If a recipe with a peel is selected, then simply choose to taste: circles, cubes, plates, straws. Everything, raw materials prepared, you can start cooking.

Tip. Juicy fruit is determined by the ass, the opposite of the twigs. The larger and wider the characteristic bump there, the juicier and sweeter the orange. Conversely, a fruit without a “rosette” of growth in this place is almost dry inside and sour to taste.

Subtleties and nuances

1. A bowl of copper, aluminum, tin, iron is not suitable for jam from oranges. Metals interact with the acid from the fruit, a patina is formed. It is better to take an enameled basin or a wide stainless steel pan. Make sure that there are no chips or deep scratches. Enamel particles on the teeth give a lot of “pleasant” moments.
2. If there is no peeler or special tool for removing the zest, then the most ordinary kitchen grater will come to the rescue. Small makes beautiful chips with curls, large saves time significantly. The choice is yours.
3. Didn’t have pectin at hand, and the workpiece seems liquid? Wait to grieve. When cooled, it will become much thicker. If all the same the syrup remains liquid, then drain it into a ladle, boil with the addition of red dry wine and a pinch of hot pepper. Feel free to serve with any hard cheese or poultry. At the same time, you can modestly tell the guests that they learned the recipe in Italy.
4. Be sure to always remove the seeds from the pulp. They give the workpiece a strong bitterness.
5. The shelf life of classic orange jam is about two years. With the addition of alcohol - no more than 10 months.
6. And the most important! After putting the last portion of orange jam, do not run to the sink to wash the dishes. Take a weighty piece of white rolls, pour yourself freshly brewed tea. Now, with an accurate confident motion right from the bun, collect the remaining jam from the walls of the pan and send it directly to your mouth. Why wait for winter? Compensate your labors with a wonderful dessert right now.

How to cook jam from oranges? Anyway. Following recommendations or adding your own ingredients. All year round or in summer only. It is difficult to spoil it, and the color and smell will forever remain in the memory of households.

Video: orange peel jam