Delicious orange jam. “Five Minute” - a quick and healthy orange dessert

Preface

Orange jam is not only tasty and aromatic delicacy, but also a preparation with unique cooking capabilities. You can do it all year round, and there are such a great variety of cooking recipes that no other jam can be compared with the number of options. An orange delicacy can be brewed only from the oranges themselves, with peel and zest, or even from these parts of the fruit with the addition of other citrus fruits, almost all berries, some vegetables (zucchini, pumpkin, carrots) and nuts, as well as cinnamon. Each recipe has its own twist, allowing you to always get an excellent, but different in piquant taste.

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 orange treat it will be 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 process. 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 cleaned, 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 - almost homogeneous tender mass, having 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 quality ingredients and do not deviate too 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 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 above classic recipe: in prepared syrup and in several doses.

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 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 coarse grater as shown in the photo. This is the most quick 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 healthy eating 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 upon completion of preparing the jam (at the signal from the multicooker), add it to it citric acid 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 the “five-minute” is that it is much healthier than jam, cooked traditional way or in a slow cooker. After all, any heat treatment destroys vitamins, and the shorter it lasts, the more useful substances remains 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, cloves. For the five-minute orange peel, 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.

It’s enough to decide what you want more - make jam from oranges with or without peel, use these fruits alone or add something else to them.

Secrets of homemade orange jam

For orange jam, you need to choose seedless fruits.

It's not that hard to do.

Seedless fruits are a hybrid, obtained by chance as a result of mutations.

This species is popularly known as navel orange.

It is not difficult to recognize - it has a kind of “navel” - the place of the ovary.

If you can’t find seedless oranges, you’ll have to remove them yourself.

There is no need to leave the seeds - they will ruin the entire delicate consistency of the jam and add bitterness.

Before cooking, it is very important to wash the fruit well hot water, especially if you plan to make jam with zest. This will allow you to remove as much as possible not only all garbage, but also preservatives that are now commonly used to process fruits to make them more attractive. appearance and longer storage.

Oranges are extremely useful because... rich in vitamins C, E, PP, A and others. In addition, even in processed form, they contain oxidants that help fight aging. They are also indispensable for depression, and work as a medicine for hysteria, insomnia and stress.<

Orange jam with walnuts

The jam is amazing, unusual, very tasty. Suitable for pancakes and pancakes, for morning porridge (for example), used as a filling for shortbread and yeast pies.

The original recipe uses walnuts, but you can add absolutely any- very tasty with cashews and pine nuts. Even with regular peeled sunflower seeds it turns out great.

Recipe information

Cuisine:Italian
Type of dish: preparations, conservation
Cooking method: boiling
Servings:4
40 min

Ingredients:

orange - 2 pcs.
sugar - 200 g
walnuts - 1/2 tbsp.

Step-by-step preparation:

Scald the oranges with boiling water. Using a sharp knife, remove a thin layer of zest, as in the photo. Cut the zest into lengthwise pieces and place in a saucepan.

Pour hot water over the zest and bring to a boil. Boil for 3-5 minutes and drain the water.

Remove the white pulp from the orange; you won’t need it - it has no taste and no benefit.

Cut the orange into cubes; if there are seeds, remove them.

Place orange pulp and zest into a saucepan.

Add sugar to the ingredients and leave for 40 minutes.

Dry the nuts in the microwave or in a dry frying pan. If possible, remove the husks and chop coarsely.

Heat the jam over low heat, boil for 5 minutes, cool. Repeat 3 times and leave overnight. Cook until done, stirring. If the oranges are sweet, you can add a little citric acid.

At the end of cooking, add nuts and stir.

Place the cooled jam into a bowl and serve.

Use this delicacy for a cheese plate, as this jam goes perfectly with soft goat cheeses.

Citrus jam with pumpkin

The classic version of this dessert involves no cooking, which is uncharacteristic for standard jam.

But at the same time, in this type of processing, all the beneficial properties of not only oranges, but also additional ingredients are preserved.

Ingredients:

pumpkin – 1 kg
granulated sugar – 1200 g
orange – 1 pc.
lemon – 1 pc.

Cooking method:

Prepare the pumpkin. Peel it and remove the seeds; cut the fruit into small cubes.
Wash all citrus fruits that will go into jam directly with the peel, then peel the orange and leave the lemon untouched. It is imperative to remove the seeds and veins from them, otherwise the jam will not taste good.
Cut the fruits into pieces.
The components prepared in this way are passed through a meat grinder, or a blender can be used.
Add sugar to the mixture and mix everything well.
Wait until the sugar has completely melted. To increase the shelf life of jam, it must be poured into sterilized jars. Ideally, these should be small jars - literally enough for 1-2 times. After all, once the jar is opened, the jam will not be stored for long.

Store this pumpkin jam with citrus fruits only in the refrigerator and for no longer than 3 months!

Zucchini recipe

I remember my friend surprised me with this recipe many years ago.

Now, squash jam with citrus has become a classic, which every housewife must prepare.

You will need:

zucchini – 2 kg
granulated sugar – 8 tbsp.
juicy ripe oranges – 6 pcs.

Step-by-step instruction:

The zucchini is peeled and seeded, and then cut into cubes - they should not be large, 1 cm in size is enough.
Afterwards, wash the oranges and cut them into thin slices. There is no need to peel the skin. Oranges and zucchini should be sprinkled with sugar and left for 5 hours so that they release juice, which will become syrup.
Then you need to put the citrus-zucchini mass on the fire and boil over medium heat for 20 minutes. It is better to stir constantly while cooking.
Then remove the jam from the heat and leave to steep at room temperature for 5 hours.
After this time, heat the mixture over medium heat. As soon as it boils, boil it for 15 minutes, and then leave it to steep again in the room for 5 hours.
Afterwards the entire procedure should be repeated.
Pour the finished product into sterilized jars, immediately twist and turn over. Leave to cool and then store.
You can further enrich the taste of the product by adding cinnamon, thyme or ginger.

Raw gooseberry jam

An unusual-tasting jam that can be an excellent addition to homemade pancakes, pancakes or freshly baked ones.

It's easy to prepare - it only takes 30 minutes.

Exactly Using the same recipe, you can make an equally tasty delicacy with cranberries, lingonberries, and raspberries.

You can use kiwi instead of gooseberries.

It’s very tasty and healthy to take kiwi and gooseberries in half.

Products:

gooseberries – 2 kg
oranges – 5 pcs. (you can also use blood oranges)
granulated sugar – 2.5 kg

Cooking steps:

Since such jam is prepared without cooking, special attention should be paid to the preparation and processing of products. After all, a small spoiled berry can ruin all your efforts. Remove all the tails from the gooseberries, and rinse the berries themselves under running water. For such a dessert Any type of berry will do.
Wash the oranges thoroughly - you can even use a brush, but do not remove the skin. It is this that gives the dessert a special aroma. Next, all products must be crushed with a meat grinder or blender. Add sugar to the resulting puree.
Place the mixture in a cool place for several hours, then place the jam in sterilized jars and close them.

Apple jam with oranges

There are many recipes.

This option is good in its own way.

Thick and aromatic, it is perfect as a filling for some open pies.

As an option, Instead of apples, you can use pears in this recipe - The jam will taste extremely interesting.

You will need:

apples (or pears) – 2 kg
oranges – 0.5 kg
granulated sugar – 1.5 kg
water – 120 ml
cinnamon - optional

Cooking method:

Oranges should be doused with boiling water and washed thoroughly, then cut into small pieces without removing the peel. Then all that remains is to put them in a saucepan, add water and cook over low heat for 10 minutes. Add sugar to them and cook for another 10-15 minutes.
Then it's time for the apples. Peel and pit them and cut into slices. They should be sent to the oranges and cooked over low heat until thickened. On average this happens within an hour.
Stir the jam constantly during cooking. 5 minutes before the end, add ½ tsp. cinnamon. Pour the finished jam into jars and close them, then wrap them up to infuse.

It is also allowed to take quince as a related fruit plant. It is not very suitable for fresh consumption, as it has a tart taste. But when heat treated, it acquires an interesting aroma and taste. there are several more examples of quince jam.

Lemon-orange jam without cooking

Jam made from solid citrus fruits - lemon and orange - will nourish the body with vitamins. A teaspoon of this delicacy in the morning is enough to recharge your energy for the whole day.

Ingredients:

orange – 1 pc.
lemon – 1 pc.
sugar – 300 g

We prepare in 2 stages:

Lemon and orange must be washed before cooking, and then preferably doused with boiling water. This will extend the shelf life of the final product. Cut the lemon into small pieces, removing the seeds. The same should be done with the orange.
Place a meat grinder and pass the fruits through it. Then all that remains is to add sugar to the mixture and mix everything well so that the sugar melts. The citrus fruit mass should be divided into jars. This kind of jam can only be stored in a cold cellar or refrigerator.

If you want to get an exotic version of dessert, you can use Chinese orange – kumquat – instead of lemon. It is rich in vitamins, essential oils and fatty acids. Those who use kumquat in their diet are protected from stress, irritability and depression.

Zest jam in a slow cooker

This jam is very attractive in appearance - because the crusts in it are cut into thin strips.

After cutting the zest, you will need to weigh it to calculate the other ingredients.

Products:

orange zest - 500 g
sugar – 0.7 kg
1 liter of water
lemon juice or citric acid - to taste (juice from one lemon per kg of peels will be enough)
ground ginger - to taste

Easy to prepare:

The crusts need to be filled with water in the multicooker bowl and turned on to the “cooking” mode. As soon as it boils, you need to time it for half an hour.
Then add sugar and cook for another hour and a half.
The jam is ready, all you have to do is add lemon juice or acid, as well as spices. Mix everything for even distribution, boil and can be poured into jars.

Original recipe with persimmons

This kind of jam is an exotic dessert.

At the same time, in terms of taste, it differs significantly from other options for preparations - bright, aromatic.

Ingredients:

persimmon – 0.5 kg
orange – 1 pc.
granulated sugar – 250 g
cinnamon stick
vanillin - a pinch

Step-by-step preparation:

Rinse the persimmons and dry them completely, remove the stems. Cut the fruit into pieces without removing the peel. Then place in a container and add sugar. Everything must be mixed so that the sugar is around each segment, but their integrity must be maintained. Cover the container with cling film and make punctures in it to allow air to escape. Leave for 6 hours, at which time a sufficient amount of juice will be released.
The orange must be peeled and divided into slices, the veins removed. Its pulp is ground in a blender so that a liquid pulp is obtained. Place the sugar persimmon in a saucepan over high heat. When it boils, reduce the heat to low and simmer for 30 minutes. Then pour in the orange pulp.
All that remains is to add spices and boil for 10 minutes, then remove from heat. The jam should thicken. Immediately pour it into the jars, give half a minute for the steam to escape, close the jars. You need to wrap the jars in a blanket and then store them in a cool place.

Citrus fruits for the winter

This preparation will allow you to get a boost of energy on cold winter evenings.

It can be prepared from any citrus fruit.

In this case, we will add grapefruits, lemons and tangerines to the oranges.

Products:

oranges – 800 g
grapefruits – 500 g
tangerines – 500 g
lemons - 1 large.
granulated sugar – 1200 g
ginger - a piece the size of a small plum

Cooking method:

Wash the oranges and carefully remove the skin, then remove the zest. Divide the fruit into slices, remove the seeds. Do the same with other fruits. Be especially careful to remove the white films from grapefruits, otherwise the jam will taste bitter.
The prepared fruits should be placed in an enamel bowl and sugar should be poured into it. When it dissolves, you should add orange, tangerine and lemon skins, pre-finely chopped. Also add grated ginger.
Place the jam on the fire and simmer until the syrup thickens.
While the jam is still hot, pour it into jars and boil them: half-liter jars for a quarter of an hour, liter jars for 30 minutes. Then they must be immediately rolled up and stored.

Orange-carrot jam

This is an example of how any food goes well with oranges.

The carrot fits in so well!

It is unlikely that anyone will know what this amber and aromatic dessert is made from.

You will need:

1 large orange
400 g carrots
500 g sugar
any spices - optional (cinnamon, cloves, star anise, ginger, etc.)

We prepare in 3 stages:

We peel all the fruits. Pass it through a meat grinder. The juice must be drained separately - there is too much of it, you can just drink a healthy drink or make some kind of cocktail.
Add sugar and spices to the crushed mass, boil, stirring for 10 minutes.
Pour the hot jam into jars, seal them hermetically and wait for them to cool down before storing them.

Note to the hostess

It is advisable to remove the seeds over a bowl to collect the flowing juice. It will come in handy later when cooking. If you only need the pulp, the fruits should be peeled, divided into slices, and the films removed. Tear the remaining pulp with your hands into pieces of the desired size.
Remove the zest from the orange using a special zest grater. But you can also use a standard grater with small holes.

Useful video

Real exotic jam is made from bananas and citrus fruits. The recipe is very simple:

With the peel, this is a tasty and aromatic delicacy that is so pleasant to serve. The treat will bring back memories of the hot summer sun and help you warm up on a cold winter evening.

Orange jam with peel

The dessert recipe is somewhat different from the usual methods of making berry jams. Therefore, read the instructions carefully and follow them exactly:

Wash and dry one kilogram of Moroccan oranges.
Cut the fruit into thin rings, including the peel, and remove all the seeds.
Pour two glasses of water into a large saucepan and add one and a half kilograms of sugar.
Boil the syrup and then carefully lower the orange slices into it.
Bring the liquid to a boil and skim off the foam.

The future dessert should be cooked for at least two hours. After the orange peel jam is ready, place it in sterilized jars and seal.

Orange jam with lemon

The amazing taste of this sweet delicacy will be remembered from the first time. Therefore, you can safely prepare a double portion of this aromatic dessert. Beginning housewives often have questions about the amount of ingredients. How much sugar do you need to make jam? We recommend not to get carried away with this recipe, since the taste and aroma of the fruit do not need additional reinforcement.

Wash the citrus fruits thoroughly - we will need a kilogram of oranges and one large lemon. For this purpose, you can use a brush and even detergent (if you are guaranteed to be able to completely remove it).
Cut the fruit in half and squeeze the juice into a large bowl.
Remove the pulp and chop it finely.
We cut the orange peel into small pieces in the same way.
Place the prepared products in a large saucepan, pour juice and two and a half liters of water into it.
Cook the orange peel jam over medium heat. After the liquid boils, reduce the heat and continue cooking for two hours.
When the peel becomes soft, put half a glass of sugar in the pan and wait until it completely dissolves.
Bring the liquid to a boil again and simmer for another quarter of an hour.

In the meantime, prepare the jam jars - they should be thoroughly washed and sterilized. When the future dessert is ready, place it in glass containers, close the lids and store in a cool and dark place.

Orange peel jam

It turns out that fruit peels are a very valuable product. You can make an amazing dessert from them, which is not only very tasty, but also has a very presentable appearance. You can place the treats in beautiful glass vases or use them as decorations for cakes and pies. The jam recipe is very simple:

Take three large oranges, pour boiling water over them, and then rinse them under running water.
Cut the fruit in half and remove the pulp. Cut the crusts into fairly thin strips. If their skin is thick, be sure to cut off the white inside.
Roll the pieces into tight rolls and thread them onto a thread. After that, place them in a saucepan and fill with cold water. Soak for three or four days, changing the water periodically.
When the pieces are soft enough, put the pan on the fire and cook for a quarter of an hour. After this, change the water and repeat the procedure several times.
How much sugar and water should I use? To answer this question, weigh the crusts on a kitchen scale. The amount of sugar should be one and a half times more, and water - twice as much.
Let's assume that the crusts weigh 200 grams, then you should take 300 grams of sugar and 400 ml of water. Place ingredients in a saucepan and place over medium heat. If desired, you can add a piece of chopped ginger root to them.
When the syrup thickens, add half a teaspoon of citric acid to it. The strings from the “beads” should be removed when the jam is ready.

Place the treat in the jar and close the lid tightly. You can serve the dessert as soon as it has cooled down.

Orange and gooseberry jam

This delicious treat will lift the spirits of you and your guests. You can prepare it according to the following recipe:

Prepare two kilograms of berries and five large oranges with thin peel for processing. For convenience, cut the fruits into small pieces with a knife.
Pass the gooseberries and oranges through a meat grinder (use the attachment for vegetables and fruits) or grind them using a blender.
Transfer the resulting puree into a large saucepan or basin, and then add two and a half kilograms of sugar to it.
Place the pan on the fire and bring its contents to a boil.

For storage you will need sterilized jam jars and plastic lids.

Jam “Sunny”

The exotic taste of pumpkin and oranges can lift your spirits even on the stormiest day. Therefore, adopt our recipe and surprise your loved ones with an original dessert.

Cut 700 grams of pumpkin into pieces (you can use fresh or frozen vegetables).
Wash five oranges, grate the zest and finely chop the pulp.
From one juice.
Place the pumpkin in a saucepan and place it on the heat. Add lemon juice and cook for ten minutes.
After this, add one kilogram of sugar and a pack of gelatin to the bowl.
Bring the jam to a boil and add a cinnamon stick to it. After five minutes, the spice should be removed.
If you want the jam to be homogeneous, then at this point you should beat it with a blender. If you prefer a treat with whole pieces, then you can skip this step.

When everything is ready, place the dessert in clean jars, close the dishes with lids, turn them upside down and leave to cool completely.

Conclusion

Orange peel jam can be used for its intended purpose immediately after preparation or stored for several months. This delicious dessert perfectly complements hot drinks and is also widely used to decorate homemade pies and cakes.

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 make fresh jam at any time and please your beloved household members.

Orange jam can be prepared using several recipes. This recipe is considered the easiest, 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.

To make 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. And the addition of nuts, mainly almonds, but you can use any others, will give it a refined taste.

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 the jam itself has a pleasant taste and additional aroma. Nuts can be finely chopped, grated on a fine grater or crushed in a blender.

This jam turns out to be quite thick and is used as a filling for text products. It will also be a tasty addition to cottage cheese and porridge.

From the remaining oranges, you can prepare a delicious homemade one that will give you energy and good mood even on a cold winter day.

Orange jam with ginger

Ginger is very beneficial for our body. It contains a large amount 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. Removing the zest from oranges using a vegetable peeler is the fastest 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 an 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.

An equally effective remedy for improving well-being and boosting immunity in winter is , 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

Apricot itself is a very juicy, sweet and aromatic fruit. As a companion in jam with oranges, it acquires an even brighter 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 give the jam a 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 and orange juices on top. 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.

It’s hard to imagine a cozy evening with a cup of tea without a bowl of aromatic jam. Especially if this tea party takes place on a rainy day or winter. A jar of such a delicacy is not just a tempting dessert, but also a source of many vitamins and microelements.

Usually jam is made from commonly available fruits and berries such as apples, pears, raspberries, blueberries or gooseberries. Recently, recipes for exotic jam made from imported fruits - lemons, kiwis, oranges, tangerines, grapes - have become popular. The product made from citrus fruits, especially oranges, is very attractive in appearance and has an unusually attractive aroma.

Natural orange jam is similar to light buckwheat honey - the same deep amber shades of color and viscous consistency. Any seasonal berries, fruits, and nuts can be added to home canned food as additional ingredients. For example, many people know the recipe for orange jam with walnuts.

It is not at all necessary to use exclusively fresh oranges to make jam. You can gradually collect and dry the crusts in the oven and use them to make an incredibly fragrant roll. In any case, you will get a bright and very tasty, undoubtedly healthy dish that will definitely captivate the whole family.

Classic fresh orange jam

Everything as said above is an incredibly attractive amber-colored dish, driving you crazy with its thick aroma. The quantity of products is indicated for approximately 4 half-liter jars.

List of ingredients:

Fresh oranges – 1.5 kg.
Sugar – 1 kg per 1 kg. pure product.
Water – 400 ml. per 1 kg. pure product.

Cooking method:

Be sure to wash the oranges with soap and wipe dry to remove the fat-like preservative from the skin.
Cut off the top (orange) layer of peel from the fruit, without touching the bitter white base. You just need to throw it away, like the seeds.
Disassemble the orange into slices. If the skin is tough, remove it. Cut the pulp into pieces of arbitrary size.
Chop the orange skin into thin strips.
Place the peel in an enamel bowl, add water and bring to a boil over medium heat. Boil for about 5-10 minutes. This water needs to be drained, this removes essential oils, which also begin to taste bitter over time and reduce the shelf life of the jam.
Combine the boiled skin with the juicy pulp. Fill everything with water and add sugar.
Bring quickly to a boil, then reduce heat intensity.
Cook for about an hour, skimming off the foam and stirring regularly, avoiding burning.
When the jam thickens and changes color to amber, it can be poured.
Sterilize jars in the oven or microwave. Boil the lids in water for a minute.
Pour the jam into jars, seal, turn over and wrap until cool.
The same recipe can be made more “adult” if, after removing from the heat, add any dessert alcohol or rum to the jam at the rate of 80-100 ml. per 1 kg. jam. This jam is not rolled up, but stored covered in the refrigerator.
The shelf life of orange jam is about 2 years, with alcohol and stored under a lid - 1 year.

Orange jam based on dried peels

A budget option for citrus jam. For it, the crusts are collected, cut into thin strips, soaked in boiling water for 5 minutes and then dried in the oven at a temperature of about 150 degrees and the door slightly open. Moreover, they need to be prepared as described in the first recipe - without the white part and with the obligatory preliminary washing of the fruit with soap.

The quantity of products is indicated for approximately 3 half-liter jars.

List of ingredients:

Orange peels – 500 g.
Lemon – 1 pc. or
Lemon peels – 300 g.
Water – 500 ml.
Sugar – 1 kg.

Cooking method:

Pour water over the dried peels, add sugar and quickly bring to a boil.
Remove the zest from the lemon and squeeze out the juice.
Skim off the foam, reduce heat, add lemon juice and zest and cook until the peels are completely softened and the liquid thickens.
Pour into sterilized half-liter jars, seal, turn over, and wrap until completely cool.

Orange jam with walnuts

An old “aristocratic” jam recipe. Walnut and orange complement each other very organically in this dish. Orange is a source of vitamin C, and nuts are a storehouse of iodine and unsaturated fatty acids. All together - a striking force that will defeat any cold.

The quantity of products is indicated approximately for 4 half-liter jars.

List of ingredients:

The pulp of two oranges.
Dried orange peels – 300 g.
Dried lemon peels – 100 g.
Fresh zest and juice from 1 lemon.
Walnuts – 200 g.
Sugar – 700 g.
Water – 600 ml.

Cooking method:

Pour boiling water over the walnuts and rinse to remove all the husks.
Dry the nuts in a dry frying pan, then chop coarsely with a knife.
Prepare lemon and orange peels without the white bottom skin, immediately chop them into beautiful strips and dry them hot. Simply drying on paper is useless; in most cases, everything is affected by mold.
Peel the orange slices from the films and cut into pieces as desired.
Pour water over the dried peels, quickly bring to a boil and drain all the liquid.
Pour again, add orange pulp and lemon juice, add sugar.
Bring quickly to a boil again, then reduce the heat intensity and cook until the jam has a thick consistency and a rich amber color.
5 minutes before the end, add crushed walnuts to the mixture.
At the end, pour into sterilized half-liter jars. Seal with a sterile lid, turn over and wrap until completely cool.
The shelf life of jam with nuts is 1 year.

Orange jam with zucchini

Neutral-tasting zucchini goes well with both salt and sugar, so it is often added to various types of jam. For example, in pumpkin, gooseberry jam or, in this case, orange jam.

Zucchini gives the workpiece a denser, rougher texture. If you keep it on the fire, the dish can become almost “candied.” Vegetables for the recipe are taken as young as possible, that is, those in which the seeds have not yet set. Ripe fruits have clearly visible fibers, which can also be noticeable in jam.

The quantity of products is indicated approximately for 6-8 half-liter jars.

List of ingredients:

Young zucchini – 4 pcs.
Oranges – 1 kg.
Sugar – 1 kg.
Citric acid – 0.25 tsp.
Water – 1 l.

Cooking method:

Peel the zucchini and puree it in a blender or finely grate it.
Add sugar and let it brew.
When the juice appears and the sugar gets wet, put it on the fire and bring to a boil. If little juice comes out, add water.
Leave to infuse again for half a day.
Cut the oranges. Twist the zest and pulp without a loose white layer in a meat grinder, season with citric acid and transfer to the zucchini.
Bring to a boil again over medium heat, hold for about 5-8 minutes with constant stirring and remove from heat.
Pour into sterilized half-liter jars and seal with a boiled lid. Wrap and turn over to let the jam cool.
The shelf life of this jam is about 2 years.

Orange and cranberry jam

An unusual combination of southern fruit and northern berry. The result is a bright red-orange jam with a jelly-like consistency.

The quantity of products is given approximately for 4-5 half-liter jars of jam.

List of ingredients:

Oranges – 600 g.
Fresh cranberries – 600 g.
Water – 800 ml.
Sugar – 1.3 kg.
Citric acid – 0.2 tsp.

Cooking method:

Cut the oranges as in previous recipes, that is, discard the white bitter layer, peel the segments from the films and cut them, chop the top orange layer of the skin into strips.
Rub the cranberries through a sieve.
Make sugar syrup from sugar and water. Add cranberry puree to it. Boil for 10 minutes over medium heat, then add the orange pulp.
Boil the entire mixture over medium heat in 2 batches for 10 minutes.
At the last stage of cooking, pour citric acid into the preparation.
Sterilize jars and lids in any way. Pour the jam over them, roll them up, wrap them and turn them over until they cool completely.
The shelf life of this jam is about 2 years.