Lemon - 3 pieces
Orange - 3 pieces
Cinnamon - 1 stick
Sugar - 1.2 kilograms
Vanilla sugar (or 1 vanilla pod) - 1 teaspoon
How to make Orange Lemon Jam
1. Wash the oranges, cut the zest with a thin layer using a vegetable peeler or sharp knife set aside the zest.
2. Cut each orange into about 8 large pieces, remove bones.
3. Put the oranges in a saucepan, cover with sugar, set aside for a couple of hours so that the oranges release the juice.
4. Wash the lemons, cut each lemon in half.
5. Using your hands or using a citrus juicer, squeeze the juice from each half of the lemon, do not throw out the squeezed lemons.
6. Pour lemon juice to oranges.
7. Cut the squeezed lemons into strips 0.5 cm thick.
8. Put the sliced lemons in a separate pan, pour a liter of water.
9. Place a saucepan with lemons in water over medium heat, bring to a boil, cook for 5 minutes.
10. Drain the water from the pan with lemons, pour a liter of fresh water.
11. Re-boil water with lemons on the stove, cook for 1-1.5 hours - the lemon broth will lose its bitterness.
12. Strain lemon broth through a sieve into a saucepan with oranges, lemon peels can be thrown away.
13. Put a cinnamon stick in a saucepan with an orange-lemon mass, vanilla sugar, mix.
14. Place the pot of jam on a quiet fire, cook for 1.5 hours, stirring occasionally.
15. Remove the cinnamon stick from the pan.
16. Dip the blender into the jam pot, or pour the jam into the blender bowl, and grind the oranges into a puree.
17. Cut the orange peel into strips a couple of millimeters thick.
18. Combine orange-lemon jam, zest, mix in a saucepan.
19. Place the pot of jam over medium heat, let it boil, remove from the stove.
20. Arrange the jam in sterilized jars.
Ironically, orange jam was first made by Scottish resident Jenny Keiller. Although citruses are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots affected. Unripe bitter fruits, peel and a lot of sugar were used. The result was amazing! Sweet gelatinous pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the zest and white partitions) only added spice to the dessert. There are several advantages to making orange jam. One of them is that the citrus crop falls in the winter, and the hostess will not be torn between apples and strawberries. This jam is absolutely not laborious, and if a bread machine or a slow cooker comes to your aid, then even more so. So let's move from theory to practice and make orange jam at home.
Classics of the genre
Orange jams may vary. Sweet, bitter, liquid (for pancakes), thicker (for a layer of cakes), almost like marmalade, with pieces of crust or a homogeneous structure. First, let's prepare a real Scottish orange jam, the recipe of which was invented by Jenny Keiller. It should be bittersweet, with large chunks of caramelized zest. In addition to four oranges and a kilogram of sugar, we need half a lemon. Citrine will give the jam a jelly-like texture (it contains pectin). First, a rather difficult procedure for gently rubbing the zest from whole fruits awaits us. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cake to the state of gruel, and tie the bones in a gauze bag. Add water to citrus fresh at the rate of 750 ml per half liter of juice. We put the pan on the fire, add the grated zest, cake and a bag with bones. After boiling, reduce the heat and cook for another half an hour. After that, remove the bag with the bones and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, then more than a kilogram of sweetener may be needed. Put the pot back on a low heat. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.
Orange jam: a quick recipe
To cook this dessert, we need only half an hour! It turns out sweet thick, similar to marmalade, jam. Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the bones. Grind the fruit mass in a blender. Add sugar in a ratio of two to one. This means that for a kilogram of citrus puree you need to take a pound of sweet sand. Stir and place in a non-stick saucepan over high heat. No need to remove the foam that has appeared - it will disappear by itself. But you need to stir the gurgling liquid regularly. After a quarter of an hour of rapid boiling, orange jam will begin to thicken rapidly. And after 30 minutes, you can already turn off the fire. As it cools, it will become even thicker. Arrange in jars and store in the refrigerator.
Another jam recipe
Half a kilo of oranges and one lemon wash. We put the fruits whole in a thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce heat to medium. Cover the pan with two layers of foil and a lid. Cook in this way for about three hours, until the citrus fruits become soft. Turn off the fire and leave to cool overnight. We take out the fruits, knead them with our hands and mix with the liquid. We cut the boiled zest with a knife and also add it to the pan. We put it on the fire again and cook for ten to fifteen minutes. orange jam almost ready at home. It remains only to add sugar - a kilogram. When the crystals dissolve, cook for another half an hour over moderate heat. Let stand for 20 minutes, then pour into glass containers.
Grandma's recipe
Wash oranges and carefully peel off a thin layer of orange zest with a vegetable peeler. Grind it into thin straws, fill it with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass through a meat grinder. Weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp, 800 grams of sweetener is required. AT enamelware add also 2-3 tablespoons of lemon juice and squeezed zest. We put on fire. When it boils, remove the foam. Reduce heat to low and simmer for half an hour. Cover with a towel and leave to cool. We repeat the procedure twice more. If the orange jam seems too thick for the third time, you can simply bring it to a boil and turn it off, without boiling. We lay out in a sterilized container and cork.
Another old recipe
Wash a kilogram of oranges, peel and cut into large pieces. We fall asleep with the same amount of sugar and wait for the release of liquid. When the crystals begin to soak, we speed up this process by adding the juice of two lemons. Pour a liter of water into the pan, put the lemon peel and put on fire. When the zest becomes soft, add oranges with sugar. For taste, put a cinnamon stick. Cook orange jam over low heat until its volume is reduced by half. We catch oranges and grind them in a meat grinder or blender. Return the puree to the saucepan. Add chopped orange peel. The consistency of the dessert should be quite thick.
How to make orange jam with minimal sugar
Wash five large fruits and pour boiling water over them. Let stand 10 minutes and cut off the zest. Cut it into thin strips. We clean the white part of the peel and squeeze the juice into a container suitable for use in microwave oven. We do the same with two lemons. Add the zest to the fresh juice and pour a glass of water. We wrap the white peel in cheesecloth and also put it in a saucepan. Cover with foil and turn on the oven at full power, setting the timer for 20 minutes. Remove the white skin. Add half a kilo of sugar. We turn on the microwave again at full power, but this time for half an hour. We check the readiness drop by drop: it should not spread, but thicken with a “dome”.
Recipe for baking in a bread machine
We select unripe oranges, since such fruits contain more pectin. We clean them from the skin. For a pound of "naked" fruits we take 500 g of granulated sugar. Cut the flesh into pieces, removing the seeds along the way. We put it in a bucket of a bread machine, cover it with sugar, add two soup spoons of lemon juice. We launch the program "Jam". And that's it! You can make tea and wait delicious dessert. If you like bitterness, you can leave the zest on. And to get a more jelly-like orange jam in a bread machine, instead of regular sugar, add the same amount of pectin-containing sugar.
Cooking in a multicooker
Three zest from two whole oranges and one lemon. The rest of the fruit is peeled and cut into pieces. We fill everything cold water and leave for a day. After that, we shift the fruits into the multicooker bowl, add a pound of cane sugar, mix. The valve must be removed from the cover. We turn on the device on the "Jam" mode. At the end of the process, grind with a submersible blender into gruel. Add a package of gelling mixture (Quittin or Gelfix) and mix. If the orange jam in the slow cooker seems watery to you, you can repeat the process by turning on the machine for another half hour. But, standing in the cold, he will thicken.
Bright Orange Jam is just a salvation in a rainy autumn!Once I stayed overnight with my newlywed friends. In the morning, before leaving the hospitable house, we sat down to have breakfast. The breakfast turned out to be exclusively English: strong, fragrant, black tea, fried bacon with fried eggs, hot crispy toasts, and, lo and behold, orange jam! I have not tried anything tastier since childhood, and to be completely honest and accurate, I have never tried it. This amber-colored jam, fragrant with oranges and lemons at the same time, plunged me into summer on that autumn morning. As if the sun itself treated us to its delicacy from its pantry of supplies and blanks.
Being a lover of “cooking” myself, I asked my friend for the recipe. It is quite simple - write it down. 
Oranges - 1 kg.
Lemons - 2 pcs.
Cinnamon - 10 gr. (one stick)
Sugar - 1 kg.
Pure water - 1 liter.
Citric acid - 10 gr.
Let's start by washing the oranges and lemons thoroughly. Then peel the oranges with a vegetable peeler. Next, we cut the fruits into 6-8 parts and transfer them to a container for cooking jam. Let's leave the fruits to let the juice, after filling everything with sugar. This procedure usually takes 2-3 hours. In this time period, oranges release the maximum amount of juice. That is why orange fruits need to be cut, and not divided into slices. Being cut, the fruits are more likely to release the maximum amount of juice
While the oranges are infusing and extracting juice, we make lemon juice using a juicer. After the oranges give juice, pour freshly squeezed lemon juice into the container for them.
Boil in a prepared saucepan lemon peel in water, the volume should not exceed 1 liter. Cook the zest until fully cooked, i.e. until it becomes soft. Then, filter the resulting broth and pour into a container with previously soaked oranges and lemon juice.
The most long-awaited and reverent moment is the preparation of orange jam. We put the container with all the previously prepared ingredients on a small, weak fire. Add cinnamon and cook the entire jam mass until half of the previous volume remains. The entire cooking procedure will take from one and a half hours or more. It all depends on the fire you make.
When the desired consistency and volume of jam is reached, we remove the container from the fire, let it cool, and, using a blender, grind the orange fruits. This procedure can be done manually, but it will take you a lot of time and effort, so it's better to trust the blender. One more nuance. After we have chopped the oranges, we need to get the cinnamon and add the finely chopped zest of two oranges. After that, put the container on the fire and cook for some more time. Next, remove the jam from the fire, let it cool, and transfer it to glass, pre-sterilized jars with a twist.
The use of orange jam is wide, if not limitless: from an elementary breakfast sandwich with bread or toast to complex and at the same time delicious pies, cakes and a variety of pastries. All this is due to the fact that the resulting jam is quite thick. Enjoy the long, cold evenings with the sunny nectar of summer.
If you are making preparations for more than one winter, it is recommended to add to the jam citric acid. One teaspoon of "lemon" will help your orange product stand quietly for more than one winter, and it is absolutely harmless to the stomach.
- For cooking orange jam, as well as for other jams and preserves, you can use non-ferrous metal containers (copper, bronze, brass) or stainless steel thick-bottomed pans. The remaining containers and pans with a thin bottom will ensure 100% burning, even with frequent stirring.
- For preparations for the winter, it is better to use glass, small up to 0.5 liters. twist jars. First, it will allow for variety on your table. Secondly, during seaming, the possibility of swelling and damage to the jam is excluded. And thirdly, when long-term storage Twist-on lids are less susceptible to oxidation and rust than regular blank lids.
I really love orange jam - quite thick, amber in color, with a magical aroma and amazing taste, it is so good with morning toast and a cup of coffee! Usually I buy it or it is brought by friends who know me from Spain or Italy, knowing my passionate love for this jam.
But recently I thought that you can make orange jam at home, on your own: after all, oranges are on sale almost all year round and their prices are relatively low. After studying the many recipes that the Internet and print publications offer, I opted for a pretty simple version orange jam - with zest.
Ingredients:
- 1 kg of oranges;
- 800 g of sugar;
- 200 ml of water.
* The weight indicated is the weight of unpeeled oranges with skin
How to make orange jam:
We select fresh, juicy, dense oranges with unspoiled skin, rinse thoroughly and wipe dry. Using a fine grater, remove the zest.
Remove the white subcutaneous layer (otherwise the jam will be bitter). Cut the oranges into small pieces and remove the pits.
We scald all parts of the meat grinder to reliably degrease it. We pass oranges through a meat grinder. Orange jam is good to cook in a stainless steel saucepan with a thick bottom or in a special bowl for cooking jam. If you cook jam in enamel saucepan You will need to stir constantly so that it does not burn. Pour water into the pan, put the oranges, passed through a meat grinder.
Pour sugar and put the zest. Mix everything thoroughly and put the pan on the fire.
On a fire slightly above average, stirring, bring the mass to a boil and cook on the smallest fire for 50-60 minutes. Stir occasionally to avoid burning.
By the end of cooking, the jam will become noticeably thicker, acquire a beautiful amber color. We take the foam off it.
We turn off the fire and immediately lay out the jam in pre-prepared (sterilized) dry jars. We seal hermetically with boiled lids. Turn the jars of jam upside down and let it cool completely.
No matter how much we would like to break the magic of beautiful French sayings, but in fact, orange confiture is our usual jam, or rather a dense jam with whole pieces of citrus. The circle of use of this sweetness, respectively, is similar: pastries, desserts, addition to cereals and dairy products, or just a cup of tea or coffee.
orange confiture recipe
Ingredients:
- oranges - 2 kg;
- sugar - 6 cups.
Cooking
Grate the orange zest (orange part). We cut off the white pulp of citrus with a knife, trying to collect all the flowing down in the process. Now the orange pulp should be separated from the membranes with a sharp knife.
Place the zest, pulp, juice and sugar in a bowl. We put the bowl on the fire and bring everything to a boil. The membranes and seeds left over from pulping contain great amount pectin, which will thicken our confiture, so we tie the trimmings into a gauze bag and also send them to the pan. We cook confiture at 104 degrees for 5 minutes, and then place a drop on a chilled plate: the finished confiture will be held in a flat path on your finger.
Now confiture can be served at the table, or rolled into sterilized jars.
If you want to make bitter orange confiture, then use not ordinary, but red bitter oranges for the recipe.
Confiture from apples and oranges
Ingredients:
Cooking
We clean the oranges according to the scheme from the previous recipe, collect the trimmings in a gauze bag. Peel apples and cut into cubes. We put orange peel, bag, pulp and pieces of apples in a saucepan, pour water. As soon as the liquid boils, add sugar and spices to the pan. Cook for 1 minute, stirring constantly. As soon as the apples are soft enough, remove the jam from the heat and serve. All ours are ready!
