The most successful orange jam recipes. Lemon and orange peel jam

Even if lemon is considered the main among all natural sources of vitamin C, other citrus fruits are almost as good as it, so for the winter you should definitely cook a few jars of orange jam - with and without crusts. A delicacy that is not the most familiar to most people can become the most beloved from the first try, but for this you need to know the intricacies of working with it.

How to make orange jam

The general principles of working with such homemade preparations are identical to those used for making currant, gooseberry, strawberry or apple jam. Citrus fruits are peeled partially (only stones) or completely, cut, covered with sugar and boiled from a couple of minutes to several hours: the time is determined by the expected shelf life. If only the pulp of citruses is taken - it is crushed at the last stage with the help of a blender - you will get jam. However, the exact technology depends on whether you are making orange jam:

From the pulp - this is how jams and jams are made.
Based on zest - the internal contents are not used, thickly sliced \u200b\u200bcrusts are cooked for a long time, until completely soft.
Mixed - take the pulp and zest.

Food preparation

The intended type of orange jam depends on what the main product should be: if you are going to make jam, you can even use beaten, overripe fruits - the pulp will still be crushed and boiled to the maximum. For a jam in which you plan to keep beautiful, almost glowing amber pieces, you need large, ripe citrus fruits. For visual appeal, you can even combine classic oranges and sweet reds for a particularly pretty jam. A couple more preparation points:

To work with the zest, you need a very thin and sharp knife or a fine grater.
Don't forget to taste all fruits/berries - even one missing fruit can ruin your jam.

Orange jam - recipe with photo

The number of recipes for such a delicious delicacy may surprise an unprepared hostess: in addition to the classic orange jam, there are variations of it with almost any fruit and berries, vegetables (zucchini or carrots are mainly added) and even some types of alcohol. Do not be afraid to move away from traditional combinations - everything is allowed for this no longer exotic fruit.

From orange peels "curls"

Time: 4 hours + 4 days.
Number of servings: 8 persons.
Calorie content of the dish: 1482 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

If you want a delicacy that is not only pleasing to the taste buds, but also attractive from an aesthetic point of view, find a few hours of free time (the molding itself will take 3 days) and try making orange peel jam twisted into curls. This step-by-step recipe is so detailed that it will help to avoid failures even for inexperienced housewives.

Ingredients:

thin-skinned oranges - 800 g;
sugar - 300 g.

Cooking method:

After making a cross-shaped incision, remove the peel from citrus fruits. Divide narrow strips into strips, clean them from the inside (remove the white layer).
Each strip must be twisted with a “snail”, strung on a thread with a transverse through puncture of the needle.
Pour cold water, keep in it for 3 days. Water needs to be changed 3-4 times a day.
On the 4th day, pour new water, boil for 15 minutes. Cool, repeat this step 3 more times.
Transfer the curls to a saucepan, pour fresh water (2 cups), add sugar, cook until the syrup thickens.
Remove the thread, move the jam into prepared containers.

From lemons and oranges

Time: 4 hours.
Servings: 10 persons.
Calorie content of the dish: 4621 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

If you like not absolutely sweet desserts, but with a subtle sourness, try making jam from lemons and oranges: this delicacy is especially useful in winter, during the period of colds. If desired, you can turn it into jam by making a smooth mass at the last stage of cooking (before introducing the lemon zest) using a meat grinder or immersion blender.

Ingredients:

oranges - 600 g;
lemons - 300 g;
granulated sugar - 1.1 kg;
vanilla sugar - 1 tsp;
cinnamon stick.

Cooking method:

Remove the top skin from both citrus fruits, do not discard.
Cut the fruits themselves large, into 8-16 parts, remove the seeds.
Sprinkle orange slices with granulated sugar, forget for 2 hours.
Move the lemons to a saucepan, pour cold water on top so that it covers them completely.
Boil 3 min. after boiling, drain the water and pour a new one.
Boil lemon slices over low heat for about an hour and a half.
Similarly, spend an hour and a half cooking for oranges, but not in water, but in liquid from lemons. Cinnamon and vanilla sugar go there too.
Introduce the zest into the almost ready jam and wait for a new boil.
Pour dessert into sterilized jars, put away for storage.

Orange jam with peel

Time: 2.5 hours.
Servings: 10 persons.
Calorie content of the dish: 3502 kcal.
Purpose: for dessert.
Cuisine: English.
Difficulty: medium.

Citrus jam is convenient to add not only berries / fruits, but also alcohol to it - in England they prefer to cook an orange dessert with whiskey. During boiling, alcohol is partially evaporated, so the delicacy is not strong, but has an incredible aroma. The original recipe uses zest, but peel slices make the jam more attractive.

Ingredients:

oranges - 0.9 kg;
whiskey - 150 ml;
lemon - 250 g;
sugar - 0.7 kg;
water - 1.6 l.

Cooking method:

Mix the juice squeezed from oranges with water in a saucepan.
Place everything except the peel (pulp, white layer, seeds) in a gauze bag.
Throw the chopped peel and whole lemons into the juice with water. Put the bag in there. Boil 2 hours.
Remove the bag, cut the lemons, squeeze the juice into the jam.
Add whiskey and sugar, cook until the latter is dissolved.

with ginger

Time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 641 kcal.
Purpose: for dessert.
Cuisine: French.
Difficulty: medium.

With sweet citrus notes and a slight astringency in the aftertaste, Ginger Orange Jam is one of the main French desserts that is easy to prepare and eat almost on the spot. If you are sure that you will like a delicacy with such an amazing taste, increase the volume of all components, because from the amount below you will get a small jar.

Ingredients:

oranges - 300 g;
lemon - 50 g;
ginger (root) - 15 g;
sugar - 135 g;
water - 100 ml;
clove bud.

Cooking method:

Remove the thick peel from the oranges through a fine grater, pour into the pan.
Add water and sugar.
Remove the films from the orange slices, throw the pulp there too.
When the jam boils, add the lemon slices and crushed cloves.
Boil for half an hour, the fire is weak.
Finely chop the ginger, add to the jam and remove it from the heat.

Time: 4 hours.
Number of servings: 15 persons.
Calorie content of the dish: 6469 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

This orange jam differs from its other variations in the slicing method: the pieces will be large, since they are large circles. The zest is preserved, so you need to rub it well on top with a brush and be sure to scald it, otherwise the delicacy may be bitter. Using a similar technology, you can prepare a classic orange dessert without adding tangerines.

Ingredients:

oranges - 700 g;
tangerines - 700 g;
sugar - 1.5 kg;
lemon juice - half a glass.

Cooking method:

Throw washed oranges and tangerines into boiling water for 7 minutes. Take it out and wait for it to cool down.
Cut into slices, remove the bones.
Pure water (400 ml) pour orange-tangerine circles, cover with sugar, leave for 2 hours.
Cook for 15 minutes, then let cool. Repeat this step 3 more times.
Add lemon juice, mix, distribute in jars.

Pumpkin with orange

Time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 897 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

Such a delicacy has a lot of advantages: firstly, it is a delicious storehouse of vitamins, and, secondly, there is not a single gram of sugar here - only honey, which is much more useful. Pumpkin choose nutmeg varieties (pear-shaped): it is sweeter and has more tender flesh. If you want to get a more interesting taste, you can add a lemon or a little grated ginger root here.

Ingredients:

pumpkin - 1 kg;
oranges - 0.8 kg;
honey - 100 g;
water - 250 ml.

Cooking method:

Cut the washed oranges into cubes, remove the seeds with a sharp knife, scroll the pulp with the peel in a meat grinder until the consistency is uniform.
Grind pumpkin pulp in the same way, mix with orange in a saucepan.
Pour in water, cook for 40-45 minutes. at low power.
Add honey, mix. After complete cooling, arrange in jars and store in the refrigerator.

Recipe for orange marmalade with zucchini

Time: 10 o'clock.
Number of servings: 15 persons.
Calorie content of the dish: 3274 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

If you are tired of desserts from berries with fruits and want a delicious treat with an unusual composition, get acquainted with this unusual jam from oranges with zucchini. No one will guess what products got into the jar, if you do not tell about it, since citrus fruits greatly change the taste and structure of the zucchini when cooked. You can add cinnamon sticks to the recipe if you like.

Ingredients:

zucchini - 800 g;
oranges - 800 g;
sugar - 700 g;
lemon - 50 g.

Cooking method:

Remove the skin only from zucchini and lemon. Finely chop the pulp, pass through a meat grinder.
Add small orange pieces, cover with sugar. Leave overnight or 8 hours.
Boil until the optimum density is reached (about 2 hours), pour into jars.

With pears

Time: 6 hours.
Number of servings: 15 persons.
Calorie content of the dish: 4652 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

Whatever berries and fruits complement the classic orange jam: pears are also included in this list. They boil quickly due to the special structure of their pulp, so they are cut into large pieces, boiled for a short time, but in several approaches with the obligatory complete cooling between them. For a more complete taste, some experts introduce a red sweet apple into the jam at the last stage of work.

Ingredients:

oranges - 700 g;
pears - 1 kg;
sugar - 1 kg;
water - 200 ml.

Cooking method:

Peeled, pitted pears are cut into cubes and sprinkled with sugar.
After 5 hours, they need to be boiled with water for 10 minutes.
When they cool down after the first cooking, they are carried out 2 more times through this procedure.
Cut the citrus pulp (peel off) coarsely, add to the pears, cook for 15 minutes.
Distribute in sterilized jars, remove only after cooling.

From apples with oranges

Time: 8 hours.
Servings: 20 persons.
Calorie content of the dish: 5009 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

You don't like making seamers? Try making jam from oranges and apples, which does not require sterilization, and even if stored for a long time, it does not deteriorate if you keep the jars in the refrigerator. Take small containers, with a volume of 300-500 g, so as not to keep each of them open for a long time. You can use any variety of apples, but the most interesting taste will be in green ones.

Ingredients:

apples - 1.5 kg;
oranges - 900 g;
sugar - 1 kg.

Cooking method:

Cut the fruits into equal cubes without peeling (remove the seeds).
Pour in sugar, let the fruit brew for an hour.
Put on the stove, wait for boiling, cook for 10 minutes.
Insist there for 6 hours.
Cook for another 3 minutes, pour the jam into jars.

orange jam

Time: 1 hour + night.
Number of servings: 8 persons.
Calorie content of the dish: 1156 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

The main feature of this recipe is that preparation begins in the evening, since it is important to get a large amount of orange juice. Experts do not advise saving time, as this will negatively affect the result. For the purpose of more reliable preservation, you can separately boil a couple of cut lemons, and pour the resulting syrup into orange jam.

Ingredients:

oranges - 1 kg;
sugar - 200 g;
water - 200 ml.

Cooking method:

Orange slices, from which the films have been removed, are laid out in even layers in the multicooker bowl.
Sprinkle sugar evenly on top, leave everything in a slow cooker for 12 hours.
After you need to add water, select the “steaming” mode, do not close the multicooker and cook jam for 5 minutes. after boiling.
Turn off the multicooker, wait for the mass to cool completely, repeat the previous step 2 times.
Grind the contents of the bowl with a blender, pour into glass containers for storage. In the cold, clean only after cooling.

Secrets of making delicious citrus jam

The main rule of working with fruit preparations is to use only enameled dishes when working (when “cooking” in the microwave, they take glass): this way you will prevent an unpleasant aftertaste. A few more tips from the experts.

Citrus fruits such as oranges and lemons are often in demand in the manufacture of many desserts. And if you know how to make jam from oranges and lemons, then even a small amount of them in the dessert will greatly enrich its taste. Therefore, citrus fruits are often included in traditional types of jam, adding piquant sourness to it. It turns out very tasty jam from vegetables with oranges and lemons. But it turns out that even jam cooked entirely from these fruits can be very tasty.

Lemon orange jam

The ingredients for this delicious jam are written above.

Cooking

Wash two lemons and all oranges and cut into pieces together with the skin, removing the grains that occur.
This lemon and orange jam recipe calls for sliced citrus pieces to be soaked in cold water overnight. In this case, the water should be three times more than the total volume of fruit.
The next day, put the pot with soaked fruit on the stove and boil for about 20 minutes, then remove, cool and put in the refrigerator until the next day.
The next day, squeeze the juice of four lemons, pour it into the jam and pour sugar into the same place. Boil the resulting mass for about half an hour.
The jam will turn out to be liquid, but when it is poured into sterilized jars and it cools down, it will thicken and turn into jelly.

Orange peel jam

Such a jam from oranges and lemons with a peel will turn out to be original and beautiful in appearance, if curls are made from orange peels. With this dessert, you can decorate pastries or use it to make rosettes. Of course, you will have to work hard.

Ingredients

oranges - 1 kg;
lemon juice - 1 tbsp. a spoon;
sugar - 0.3 kg;
water - 0.3 l.

Cooking

Wash the oranges and pour over with boiling water, then cut the fruits into 4 parts, then each share across. Remove the pulp and cut the skin in half again. The result will be rather narrow strips of zest, which should be soaked in water for 3 days, 4-5 times a day, changing the water.
Then cut out the white inner part from the zest, and wrap the skin in a spiral and string it on a white thread in the form of beads. Boil these "beads" three times for 15 minutes, each time draining the water and dousing the curls with cold water.
In a suitable bowl, boil syrup from water and sugar, put "beads" in it and cook over low heat for another half hour.
Add lemon juice and again boil the same amount of jam.
Remove the "beads" from the cooled jam to get rid of the threads.
It is advisable to store such jam from oranges and lemons in the refrigerator.

Video recipe for orange peel jam

Lemon jam

Since lemons are very acidic, one and a half times more sugar will be required for jam from them.

Ingredients

peeled lemons - 1 kg;
sugar - 1.5 kg;
0.45 l of water.

Cooking

Lemons must first be washed and peeled, after which they should be put in boiling water for 15 minutes, then removed and transferred to cold water. Divide the cooled citruses into slices, carefully removing the seeds from there, because even one grain will add bitterness to the jam.
By combining sugar with water in a saucepan, and putting it on low heat, with constant stirring, make a syrup.
Place the lemons in an enamel pan and pour half of the resulting syrup into them, letting it brew for about half a day.
Pour the remaining syrup into the pan, put on fire and warm to a boil and immediately remove from heat. Leave for about half a day.
The procedure with heating and cooling the workpiece should be repeated three times. After the third cooking, pour hot jam into sterilized jars and close with lids.

Orange jam

Ingredients

oranges without zest - 1 kg;
sugar - 1.2 kg;
water - 2 glasses.

Cooking

Dip “naked” oranges for a quarter of an hour in hot water, after which it is replaced with cold water, in which to keep the fruit for at least 10 hours. Then cut them into slices or circles and put them in an enamel pan.
Dilute 0.9 kg of sugar in water and boil syrup from it when heated.
Pour oranges with hot syrup and let them stand for about 8 hours.
After that, drain the syrup, pour the rest of the sugar into it and boil again.
Pour the oranges again with the modified syrup, and again for 8 hours.
Repeat the last procedure again, and when the citruses cool down for the third time, boil the jam for the last time and distribute it among the jars.

Not always orange jam is boiled without peel, because it contains especially a lot of vitamins and essential oils.

Orange-lemon jam with ginger

Another option is how to make jam from lemon and orange - you can even use the bread machine in the "jam" mode, the cooking process in which does not exceed an hour. The given composition of the components is designed to produce 1.2 liters of jam. Fans can add their favorite spices: nutmeg, cloves or cinnamon.

Ingredients

3 oranges;
1 lemon;
100 g of ginger root;
0.4 kg of sugar;
0.25-0.3 l of water.

Cooking

All citrus fruits and ginger root must be thoroughly washed.
Use a vegetable peeler to remove the skin from the oranges, and the lemon peel can be removed with a grater.
Remove the skin from the ginger root and grate it with a grater.
Finely chop the lemon, oranges and orange zest. If you use a blender at the same time, then the consistency of the jam will be more like jam.
You can remove the white pulp from oranges, however, it contains pectin, which makes the jam thicker, and it also contains natural antibiotics, so it is better to leave it. It is better to remove the similar pulp from a lemon, because it is noticeably bitter, and with it jam from ginger, lemon and orange will turn out to be too bitter.
Pour water into a saucepan, put ingredients in layers, sprinkle them with sugar and put on low heat. Bring the workpiece to a boil with occasional stirring and continue to cook at low heat until tender.
Transfer hot jam to sterilized jars, which are best stored in a cellar or refrigerator.

Orange jam with ginger in a slow cooker

Ingredients

3 oranges;
1 lemon;
100 g of ginger root;
0.4 kg of sugar;
0.25-0.3 l of water.

Cooking

Wash all ingredients thoroughly.
Remove the zest from an orange with a vegetable peeler or knife, and from a lemon with a grater.
Remove the skin from the ginger and grate it.
Pour 250 g of water into the slow cooker, lay the products in layers, sprinkling each layer with sugar.
Set the stewing mode and cook without a lid for one hour.
Cool the jam, transfer to jars, which are stored in the refrigerator.

Raw citrus jam

In the cold season, proper nutrition becomes an excellent prevention, which is unthinkable without eating foods rich in vitamins. Of course, these include a blank of oranges and lemons that have not undergone heat treatment, which is called raw jam. Such a dessert is maximally enriched with vitamins, therefore it perfectly supports the immune system, in addition, its taste is excellent.

Such a dessert will be useful to take a teaspoon every morning to saturate the body with vitamins for the whole day. It is quite suitable as a filling for pastries or an accompaniment to tea. Excellent taste with piquant sourness and a wonderful citrus aroma will make many adherents of this dessert. The complexity of this recipe is not such as to deny your family a rich source of vitamins. It is much more pleasant to protect yourself from a cold in this way than to swallow a handful of pills.

Ingredients

1 orange;
1 lemon;
150 g sugar.

Cooking

Wash the lemon thoroughly and be sure to pour over boiling water after that, as it will be used together with the zest. A small lemon can be used whole, and about half from a large one. Cut the lemon into small pieces along with the zest, removing the seeds along the way.
Similar preparation must be done with an orange.
This lemon and orange jam passes through a meat grinder.
Pour the resulting mass with sugar, then mix everything thoroughly. Gradually, the sugar will dissolve in the puree and be evenly distributed throughout the volume.
While the sugar disperses, you can safely prepare jars for harvesting. They must be dry and clean and do not need to be sterilized. Arrange citrus canned food in the prepared container and close them with lids. Such blanks can only be stored in the cold (in the cellar or refrigerator).

Have you made citrus jam yet? What is your favorite dessert recipe? Share it in

Sweet preparations from lemons and oranges are considered the most beloved among canned fruits. They have a fresh rich taste and a warm aroma of summer. Below we will give you only the best recipes for preparations with the addition of citrus fruits that will not leave anyone indifferent. Do you want to make delicious fragrant jam? Yes, and something to help with a cold? Preparations from lemons and oranges: jams and jams, etc. - what you need! Be sure to close at least a couple of jars for the winter according to the recipes below. This unusual delicacy will pleasantly surprise you and your loved ones.

Lemon honey jam

In the cold season, lemon-honey jam will help.

You will need:

4-5 lemons;
1 glass of honey.

Cooking

Wash the lemons thoroughly, divide each fruit into four parts. Remove seeds from them, then twist through a meat grinder along with the peel. Pour the resulting lemon mass with a glass of liquid honey. Put the jam in a sterilized dry jar. Close the lid and store in the refrigerator. Eat such a healthy delicacy should be a couple of tablespoons two or three times a day and then you will not need any pills and vitamins!

lemon jam

For three liters:

kilogram of lemons;
kilogram of sugar;
one and a half liters of water.

Cooking

Washed lemons cut into thin slices. Remove seeds.
Place the lemon slices in a saucepan and cover with water. Leave for a day.
Put the pan with the lemon slices on the fire and cook until the fruit has a soft peel. After that, pour sugar, mix and cook for another twenty minutes (count from the moment of boiling).
Arrange the finished lemon jam in containers, close them with plastic lids.
Place the jars in hot water so that the water does not reach the level of the lid. Leave the jam in the water until completely cooled.

You can store this blank in a dark place, but it is best to put it in a cool place, then the jam will gel faster.

For 700 ml - 1 l:

three oranges;
ginger root (3-4 cm);
large apple;
a glass of sugar;
lemon.

Cooking

Pour sugar into a saucepan with water, boil and cook until all the sugar crystals are dissolved.
Wash the oranges, remove the zest from them and cut it into thin strips. Peel the slices from films and bones. Cut lemon into slices.
Peel the apple, remove the core, cut into cubes.
Put lemon, zest, apple slices and orange slices into boiling syrup. Boil for five minutes, counting from the moment of boiling.
Peel and divide the ginger into small cubes, put in jam, boil and remove from heat. Put orange jam in jars, roll up. After cooling, rearrange in a dark place.

lemon;
lime;
150 g of sugar;
150 g of honey;
ginger root (3 cm);
300 g of peeled pumpkin.

Cooking

Scald lemon and lime with boiling water, then cut the fruits into slices, remove the seeds.
Grate the ginger and pumpkin.
Put in a blender, grind into a puree. You can do it differently: twist the lemon, pumpkin and lime with ginger through a meat grinder twice, and then mix with honey and sugar until the crystals dissolve.
Arrange the finished jam in jars, close with plastic lids and refrigerate.

For two liters:

1 kilogram of oranges;
2 kg of lemons;
1 kg 200 g of sugar;
70 g of peeled unroasted pumpkin seeds;
5 glasses of water.

Cooking

Divide the lemons and oranges into thin slices, remove the seeds from them. You don't need to cut the skin.
Put everything in a saucepan, pour water and leave overnight.
Put the pan on the fire, bring the jam to a boil and cook for an hour over low heat.
Then you should pour sugar, put the seeds and cook for another hour on a minimum flame.
Arrange the jam in jars, roll them up and store in a cool place.

We all love citrus fruits and enjoy eating them fresh. Lemons and oranges are not only tasty, but also healthy foods that are rich in vitamin C.

In the cold season, citrus jam perfectly supports the immune system and avoids infectious diseases, and if you add other fruits to it, you can get a rather spicy winter preparation with an amazing aroma.

To make jam, you should use large and juicy fruits with a thin peel. Before cooking, the fruit must be washed and dried with a towel.

Ingredients

1. Oranges - 6 pcs.
2. Lemons - 6 pcs.
3. Water - 200 ml.
4. Sugar - 1 kg.

Cooking method

Washed whole fruits are placed in a saucepan, poured with boiling water and blanched for about 10 minutes. After that, they are transferred to a bowl of cold water and left overnight. In the morning, cut into circles or cubes (with peel) and carefully remove the bones.

In a separate container, sugar is mixed with water and a syrup is made, which is then poured over the prepared fruits and left to soak for 3-4 hours. Next, the raw materials are put on the stove and boiled for 10 minutes, and then cooled for about 2 hours. Then cook again for 10 minutes and set aside to cool for 2 hours. A similar procedure will need to be repeated twice more, after which the finished product is poured into jars and rolled up.

In addition to jam from whole fruits, you can make an excellent preparation from citrus peels. It contains more nutrients, and the taste is a little tart and sweeter.

Ingredients

1. Peel with 1 kg of lemons and 1 kg of oranges.
2. Sugar - 800 g.
3. Water - 350 ml.

Cooking method

The peel is well washed, dried with napkins and cut into small strips. A thick syrup is made from sugar and water, the rinds are put into it and brought to a boil. Leave to cook on low heat for about 10 minutes, and then pack in jars and close.

Apricots make excellent jams and preserves, but if you add citruses to them, you can get an interesting combination with an unusual smell and delicate taste.

Ingredients

1. Apricots - 3 kg.
2. Lemon - 1 pc.
3. Orange - 1 pc.
4. Sugar - 2 kg.

Cooking method

All fruits are washed well, stones are removed from apricots, and citruses are passed through a meat grinder along with peels. Apricots are covered with sugar and put on the stove.

Add ground citrus fruits and cook for about 60 minutes. Periodically, the jam must be stirred and the foam removed. The finished product is poured into jars and closed with a seaming machine.

In our country, jam with plums and citrus fruits is a novelty, but in other latitudes it has been prepared for a long time and is considered a classic of fruit preparations.

Plum aroma remains dominant in it, while lemons and oranges add a characteristic zest to the taste.

Ingredients

1. Plums (renklod or Hungarian) - 1 kg.
2. Orange - 1 pc.
3. Lemon - ½ pc.
4. Raisins - 0.25 kg.
5. Sugar - 1 kg.

Cooking method

Plums are washed, dried, divided in half and the pits are removed. Raisins are soaked in warm water for 20-30 minutes. Citruses are washed and cut into pieces or thin slices with peel.

All fruits are placed in a cooking basin, covered with sugar and put on the stove. Cook over medium heat for about 1.5 hours. The finished jam is packed in jars and rolled up.

In apple jam with lemon and orange, citrus aroma prevails, but the taste remains apple, flavored with sourness.

Ingredients

1. Apples - 1 kg.
2. Oranges - 1 pc.
3. Lemons - 1 pc.
4. Sugar - 1 kg.

Cooking method

Wash the apples, remove the tails and core, cut into cubes. Citruses are peeled and cut into slices. If you want the jam to be more savory, the rinds can be saved.

Fruits are placed in a basin, covered with sugar and left for a couple of hours to let the juice flow. Then boil for about 40 minutes and roll into jars.

Since pears lack acid, adding citrus fruits to them is a great way to prepare fragrant preservation for the winter.

Ingredients

1. Pears - 1 kg.
2. Orange - 1 pc.
3. Lemon - 1 pc.
4. Water - 150 ml.
5. Sugar - 1 kg.

Cooking method

Ripe and firm pears are washed, cored and cut into small pieces. Citrus fruits are cut into slices with peels, taking out the seeds.

Syrup is made from water and sugar, fruits are added to it, and after boiling, boil over medium heat for about 25 minutes. Hot jam is poured into jars, covered with lids and rolled up.

You won’t surprise anyone, unless you add some exotic component there. But bright, elegant oranges ... Orange jam is not only tasty, but also beautiful, and healthy, and unusual, and ..., and ..., and ... As you can see, we have provided enough evidence to decide on a culinary experiment and try making orange jam according to one of the following recipes.

Orange jam: a simple recipe

This versatile recipe will help you prepare a treat for tea or for seaming 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 cooking this jam. We wash them with a brush, carefully cleaning the skin. We discuss.

We clean the zest. In the finished jam, the zest looks beautiful in stripes, but you cut it as it will. It is convenient to peel the zest with a special tool; you can also use a regular grater or even a vegetable peeler.

So, we 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 put back on the stove. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate the possible bitterness from the orange peel.

We clean the fruits, free the pulp from films and seeds. We spread the peeled pieces of oranges in a container to the zest and weigh the resulting raw material for jam. Pour the orange mass with the same amount of sugar and pour 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 removing the foam. By this time, the jam should thicken.

After that, pour the orange jam into sterilized jars and immediately roll it up. Banks are turned over; wrap with a blanket and leave to cool.

Similarly, you can cook jam in a slow cooker.

Let's calculate a little more precisely:

a kilogram of thin-skinned oranges;

a glass of sugar;

glass of water.

We clean the oranges, free them from the films, put them in a multicooker saucepan. We fall asleep with sugar and pour water - in this state we leave the pulp of citrus fruits for an hour, and better - for the night. Then we leave the saucepan in an open multicooker until boiling, plus five minutes for cooking. The mode can be selected "steaming", "stewing" or "baking". Do not go far - you should be able to stir the jam so that it does not burn. Next, turn off the multicooker and leave the jam to cool completely. We heat it again and cook after boiling for five minutes in two more passes, after which we pour the jam into sterilized jars and roll it up.

After the first boil, you can puree the contents of the pot 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.

Citruses are kept in boiling water in a peel for 5 minutes, then peeled, cut into slices, 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 for the sugar to dissolve.

Add prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which immediately pour the jam from oranges and lemons into jars and roll up.

As a rule, in addition to pumpkin and orange, lemon is also added to this version of the jam. Take:

1 kg pumpkin pulp;

850-1000 g of sugar;

1 large juicy orange;
1 lemon.

Wash pumpkin, cut into small pieces. Peel the orange, not the lemon. We free from stones and finely cut (lemon - with peel). Pour all the ingredients for jam with sugar and leave overnight.

We put the container with raw materials for jam on a slow fire and cook until it thickens, it 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 the covers.

If desired, the finished jam can be pureed and brought to a boil again before canning it.

Take:

1 kg of apples;

1 orange;

500 g sugar.

We free the apples from the peel, cut into small cubes, simultaneously removing the seeds. We also cut oranges, but leaving the zest; remove the seeds and break the pulp with a blender. Add to chopped apples, sprinkle with sugar. Cook over low heat for 40-50 minutes with regular stirring; signs of readiness - a slow drip of syrup from a 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 of sugar.

Wash and grate the zucchini, put in an enameled container and sprinkle with sugar. Leave overnight .. Cook on medium heat for 30 minutes with stirring, then turn off the fire 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 15 minutes of boiling, after which the jam is immediately poured into sterile jars.

A beautiful jam that can easily be a gift to anyone - of course, provided that the person is not allergic to citrus fruits. We offer you a visually spectacular (and time-consuming) option - and its light version, which is also beautiful and tasty, but will require much less effort from you.

5 large oranges;

600 ml of water;

500 g sugar.

My citruses - it's good to use a brush for this. We clean 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 the white inside. 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. Even needlewomen will love it! We cut off the inner white part, then we fold each strip into a relatively tight roll and string it on a thread using an ordinary needle (just don’t take it too thin, otherwise it may break). The thread is best to take white.

An option for those who like it simpler is to cut the peel into small squares and not bother with the thread.

Pour cold water into any heat-resistant container, dip the resulting beads from orange spirals of orange peel into it and put on a slow fire. Bring to a boil and leave to boil for another 15 minutes, after which we drain the water. We do the same two more times.

We cook the syrup: for this, pour sugar into clean water and cook, reducing the fire after it boils. To prevent the syrup from overcooking, periodically check its readiness: a drop of syrup on a plate should not spread. At this stage, the syrup is considered ready, turn off the fire and let the syrup cool, after which we pour freshly squeezed lemon juice into it.

We put the spirals (still strung on a thread) into the syrup and bring the mass to a boil. Carefully release the orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Roll up.

1 kg of oranges;

100 g fresh ginger root;

1 kg of sugar;

2 liters of drinking water.

Wash the citruses well, peel them, squeeze the juice from the pulp, and finely cut the cake. We clean the ginger and rub it on a fine grater. In a container for cooking jam, put the cake, ginger, juice, sugar and water.

We put the saucepan on the stove, over low heat, and slowly bring it to a boil, after which we increase the fire a little and cook, stirring, for a quarter of an hour - until it thickens.

Pour hot into sterilized and heated jars and roll up.

An unusual combination of gooseberries with orange is another recipe for your culinary piggy bank. You will need:

1 kg of ripe gooseberries;

3 oranges;

1 kg of sugar.

Cooking gooseberries: wash, pick off the tails. We also wash oranges and cut them into large pieces along with the zest, while not forgetting to remove the seeds. We pass the prepared fruits through a meat grinder, cover with sugar and leave until the sugar dissolves, after which the jam can be put on the stove.

After boiling the mass, reduce the heat to a minimum and leave to boil 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 of oranges;

1-1.2 kg of sugar;

500 ml of water.

We blanch all the fruits in boiling water for 5 minutes, then drain the water, and leave the citrus fruits to cool at room temperature.

We make syrup from water and sugar. At this time, we prepare fruits: cut tangerines and oranges into thin slices along with the peel. Along the way, we remove all the seeds.

Pour the prepared fruits with syrup and leave to infuse for several hours. Then cook in three approaches; boiling time for each approach - 15 minutes. Several hours should pass between sets for the jam to cool completely.

At the end of cooking, in the third approach, add freshly squeezed lemon juice. Pour hot jam from tangerines and oranges into jars and cork.

3 large oranges;

2 large ripe kiwis;

half a lemon;

800 g of sugar;

100 ml of water;

sachet of vanilla sugar.

We cut the orange and lemon into pieces, freeing them from the seeds, and then pass through a meat grinder or chop with a blender. Pour sugar into the resulting puree and put the saucepan over medium heat.

While the mass is preparing to boil, we are engaged in kiwi. Peel it from the peel and cut into circles or slices - as you like. Pour chopped kiwi into the just boiled mass of lemon and oranges, mix and continue to cook for another 25 minutes, after which the resulting jam is immediately poured into jars; roll up.

1 kg of bananas;

1 kg of oranges;

1 kg of sugar.

The amount of sugar can be reduced, because. due to sweet fruits, sugar itself can give cloying.

Peel bananas, cut into slices. We clean the oranges from the peel and films, free from the seeds. Put the pulp in a bowl for cooking jam, put bananas on top, but do not mix. The third layer is sugar. We put the mass on a slow fire, bring to a boil, then stir.

After boiling, cook banana and orange jam for 40 minutes, not forgetting to remove the foam, and then pour into jars; roll up.

1 kg of pears;

1 small orange;

1 kg of sugar;

2/3 st. water.

For this jam, ripe, but not overripe fruits are chosen. Depending on the variety, we decide whether to leave the peel on the fruits in the jam (too thick and rough in the jam will become even harder). 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 cook the syrup from the named amount of water and sugar. Drain the pears into a colander, and then put them in syrup and cook for 7 minutes over low heat. We cover the container with jam with a mesh or gauze, leave to cool, you can overnight.

When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. This step is repeated three times.

At the last cooking, add an orange cut into thin slices into 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 roll up.

3-4 small persimmons;

1 orange;

1.5 st. Sahara.

We clean the persimmon from the skin, cut it into pieces, put it in a saucepan and cover it with sugar. Remove the zest from an orange, squeeze out the juice. Juice and zest are also added to the saucepan to the persimmon.

We put the pan on the fire and after boiling over low heat, cook for another 20 minutes. Set aside and let cool. After a few hours, when re-cooking, boil the jam for another 10 minutes and pour into sterile jars.

1 kg cranberries (frozen is also suitable);

1 orange;

1 kg of sugar;

200 ml of water.

Wash berries and orange well. From an orange, we erase the zest on a fine grater. We squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.

We prepare the syrup - for this, pour the sugar with a mixture of water and juice and bring the syrup to a boil, then immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, then 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 of carrots;

2 oranges;

150 g almonds;

1-1.1 kg of sugar;

4 tbsp honey;

1.2 liters of drinking water + 2 liters of water for cooking.

My carrots, peel, wash again and grate. While we are engaged in carrots, there is a pan with 2 liters of water on the fire. We lower the carrots into boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make the syrup.

For the syrup, squeeze the juice from oranges and pour it into a saucepan for cooking jam. There we add sugar and honey, prepared drinking water. We put the syrup on the fire and boil for exactly 7 minutes, then pour the carrots into 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, then drain the water through a colander, and free the nuts from the skin.

At the end of cooking jam, add freshly squeezed lemon juice and whole almonds to it. Pour hot jam into sterile jars and preserve.

For red currants, we take products in the following proportions:

1 kg currant;

1 kg of oranges;

1-1.2 kg of sugar.

For blackcurrant, the calculation is as follows:

1 kg currant;

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 oranges, cut into pieces with peel and remove seeds.

Grind the prepared fruits with a blender until smooth, add sugar, mix. At this stage, the sugar has almost dissolved, and such a 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 decomposed into sterile jars, rolled up and stored in a cool place.

1 kg of apricots;

1 orange;

800 g of sugar;

1/3 lemon.

Wash all fruits well. Squeeze the juice from the lemon and pour it into a container for making jam. We add sugar there.

We cut the orange into pieces along with the peel, but carefully choosing the seeds - we do not need them in the jam. Cooking apricots: divide into halves and remove the seeds. Sliced orange and apricots pass through a meat grinder or grind with a blender to a puree state. Add the mass to the lemon juice with sugar.

Cook over moderate heat until boiling, stirring. We make sure that all the sugar dissolves well. Then we increase the heat and, with constant stirring, let it boil for 10-15 minutes. Be sure to remove the foam.

Pour hot apricot jam with orange into jars, roll up.

2 grapefruits;

1 orange;

400 g sugar.

Grapefruits and oranges are peeled, seeds and films are removed - leaving one pulp. We keep the lemon in boiling water for two minutes, dry it; we erase the zest from it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice from the lemon itself and pour it into a container for raw materials for jam.

Bring the jam over moderate heat to a boil, stirring occasionally, and then simmer over low heat until its volume is reduced by half.

We store such jam from grapefruits and oranges in the refrigerator or pour it hot into sterile jars and roll it up.

We hope you liked our selection of orange jam recipes and you have chosen a couple of delicious ideas for your implementation.

Eva Casio specially for the site