Fragrant, optimistic orange, sweet and sour orange jam - a very tasty treat. It can be served with tea and coffee, eat with pancakes and pancakes, prepare sweet morning sandwiches. Orange jam can be a great layer for cakes and a filling for sweet cakes or rolls.
Making oranges jam is easy. The delicacy will turn out much tastier than the purchased one. For a change of taste, you can add lemons, ginger, grapefruits, cinnamon to it.
Jam from oranges - the general principles of preparation
To make a thick orange dessert, peeled slices of citrus are boiled in sugar and water. Jam from oranges can be uniform, in this case, the fruit is mashed. The second option is to preserve the orange slices and even pieces of the peel in order to give the dessert a more interesting look and an additional shade of taste.
For cooking, an enameled or steel pan is suitable, preferably with a thick bottom. If the kitchen has a slow cooker, then you can easily make jam in its bowl. Another possible option is to get used to cooking jam in the microwave. But in this case, everything will depend on the power and features of the device, so the result may be unpredictable.
Before making jam, oranges should be washed well and peeled. If lemons are used, do the same. Lemon zest can be removed and added to dessert: it will turn out tastier.
If the jam is prepared for the future, then after cooking it must be poured into sterilized glass jars. Close with screw caps or roll up with a typewriter. Keep jam under nylon covers in the refrigerator, sealed cans in any cool place.
Fragrant Oranges and Lemons Jam
A very simple recipe for excellent sweet and sour jam from oranges and lemons. Dessert can be prepared in just an hour. The amount of sugar varies to taste.
• a kilogram of peeled oranges;
• one lemon;
• four hundred grams of sugar.
Wash and peel citrus fruits well.
Be sure to remove the white peel: it is it that gives a bitter taste.
Cut oranges and lemon into small pieces, remove the seeds.
Send chopped flesh into a blender bowl and chop.
Pour the mixture into a suitable pan, add sugar and mix.
Bring lemon-orange puree over high heat to a boil.
Reduce the heat to an average level and cook, not forgetting to stir, until the moment of apparent thickening.
Do not remove foam.
The jam will be ready in about 25-30 minutes.
Cinnamon Orange Jam
A spicy cinnamon note perfectly sets off the festive freshness of an orange. It takes a long time to make this jam from oranges and lemons, but the result will be fantastic.
• a kilogram of not very sweet oranges;
• two medium lemons;
• kilogram of white sugar;
• cinnamon stick (can be replaced with ground, taking about a teaspoon);
• liter of drinking water;
• a teaspoon of citric acid.
Prepared oranges cut into pieces.
Set the peel with two oranges separately.
Send to a pan with a thick bottom or non-stick coating.
Pour sugar over citrus fruits and leave for three hours to make juice stand out.
Squeeze the juice from lemons in any convenient way.
Pour the resulting amount of lemon juice into orange slices.
In a separate pan, cook lemon peels, pouring them with a liter of clean water. The crusts should become soft.
Strain the broth and combine with the orange-lemon base of the jam.
Turn on a slow fire.
Boil the mass to a thick state for 1.5-2 hours.
When the mass has thickened to the desired state, remove the pan from the heat and cool its contents a little.
Throw out the cinnamon stick.
Send the cooked slices of oranges to a blender and bring to a homogeneous state.
Remove the zest from the orange peel previously set aside with a knife or with a grater.
Pour the jam into the pan again, toss the zest and boil for another 10 minutes.
Pour warm jam into glass jars, put in the refrigerator.
Jam from oranges "Pleasure"
An easy way to make jam for the future, using only fruit, water and sugar. The taste is clean, sweet, without too much cloying. Thanks to natural pectin, which contains citrus fruits in the seeds, the dessert will be pleasantly thick.
• a kilogram of peeled oranges;
• 1.2 liters of water;
• eight hundred grams of white sugar.
Put whole oranges in a thick-walled pan, pour in water and boil for an hour over medium heat under a lid.
The readiness of fruits can be checked by easily piercing them with a fork.
Drain the broth through a colander.
Cut boiled oranges into small slices.
Separate the bones, but do not throw them away. Fold the bones in a "bag" of gauze, tightening the hole with a thread.
Pour the broth into the pan again, pour in sugar (the usual proportion of sugar and orange slices is 1: 1, but it can be changed to your taste).
Dissolve sugar over low heat.
If foam has formed, remove it with a slotted spoon or spoon.
Put in the syrup orange slices and seeds in a gauze bag.
Boil the jam for half an hour, not forgetting to mix the mass.
Ready jam to remove from the stove.
Throw a gauze bag.
Put the delicacy in prepared containers, cork or serve immediately.
Jellied orange jam with agar agar and cognac
A delicious jam made of oranges and lemons with a delicate jelly texture is unlikely to leave a sweet tooth indifferent. The taste of a traditional dessert is enriched with grapefruit and lime juice. Due to the plant agar-agar, the jam is guaranteed to be thick and very tasty.
• four oranges;
• one lemon;
• two medium-sized limes;
• one grapefruit;
• sugar by weight of fruit (about a pound);
• a teaspoon of agar-agar;
• water by weight of fruit;
• three tablespoons of brandy or rum.
Wash fruits thoroughly.
Remove the zest, cut the third part into strips (thinner).
Peel off the peel and the white film.
Dismantle citrus fruits into slices, remove partitions, remove seeds and discard.
Weigh the resulting mass of oranges, lemons, lime and grapefruit (also take into account the zest).
Put in a pan.
Pour all the same weight by the amount of drinking water.
Close the lid and keep it in a cool place for a day.
Squeeze the citrus fruits and weigh them again.
Measure the same amount of sugar.
Cook over medium heat for about half an hour.
Fill agar-agar with water 15 minutes before the end of cooking (half a glass of water is needed on a tea room with a powder slide on top). Let it brew for 10 minutes, then put on fire and bring to a boil (stir constantly).
Remove agar from the stove. The finished composition should resemble jelly.
Pour agar-agar into the jam and mix.
After cooking, add strong alcohol to the mass, mix again.
Ready jam pour into jars.
Piquant Oranges Jam
Another recipe for lemon-orange jam, which resembles the previous one by the method of pre-soaking fruits and determining the amount of sugar and water. It turns out a very soft dessert, without a hint of bitterness. Additional gelling thickeners are not used.
• six large oranges;
• two small lemons;
• litere of water;
• nine hundred grams of sugar.
Remove the zest and chop it finely.
Peel off the white skin.
Cut the pulp into pieces.
Do the same with lemons.
Combine the slices of lemons, oranges and citrus zest, weigh.
Pour everything with the same amount of water by weight and leave to soak for a day.
Discard citrus fruits in a colander, weigh.
Measure the same amount of sugar.
Combine sugar and lemon and orange slices in a cooking pot.
Turn on medium heat, boil for half an hour.
Cool and pour the jam of oranges into storage jars.
Jam from oranges with peel in a multicooker
A kitchen assistant multicooker greatly facilitates the process of cooking jam from oranges. You won’t have to follow the burning.
• four large juicy oranges;
• half a small lemon;
• 300 to 500 grams of sugar (by weight of orange pulp).
Remove the zest from half the washed lemon and half the orange.
Grate the zest or chop with a sharp knife as finely as possible.
Peel the fruit and cut into small pieces.
Put the pulp and zest in a pan, pour water so that the fruits are completely immersed in water. Leave for a day in a cold place.
Drain the water, squeeze the fruit slightly and weigh.
Take granulated sugar a hundred less than citrus fruits.
Put orange and lemon slices, sugar, zest in a multicooker bowl, mix.
Turn on any program so that the contents of the multicooker boil (the baking, stewing, frying mode is suitable).
When the mass boils, remove the sealed valve, set the timer for half an hour and turn on the baking mode.
Pour the finished jam from oranges and lemons into jars.
Ginger Oranges Jam
The wonderful taste and pungency of orange jam gives fresh ginger. The delicacy will turn out not only tasty, but also useful due to the healing properties of the ginger root. In winter, with the first symptoms of a cold, jam can be eaten instead of raspberry jam.
• two kilograms of large oranges;
• three large lemons;
• two kilograms of white sugar;
• a teaspoon of ground ginger.
Wash and dry citrus fruits.
Using a grater or a special knife, remove the zest.
Peel the fruit.
Cut the slices into several small pieces, remove the seeds.
Fold the citrus fruits in a thick-walled pan, pour sugar into a low heat.
Boil for half an hour, always stirring with a wooden spoon.
About ten minutes before the end of cooking add ginger powder, mix.
Store the finished dessert on the shelf of the refrigerator.
Jam from oranges - tricks and tips
Readiness of jam is determined by dropping a drop on a saucer. After cooling, the mass should be covered with a tight film, which wrinkles when pressed. Undercooked jam can not be left: moldy.
If you cook the jam over high heat, the pectin will not collapse, the jam will turn out thick.
Unsuitable zest can be sprinkled with sugar and frozen. Use when cooking homemade cakes.
Instead of lemons, citric acid can be added to the jam. It will keep the product fresh during long-term storage.