Orange jam - recipes with photos of orange peel curls, pulp with added peels, in a slow cooker, video

Orange jam is not a very ordinary and familiar dessert. Most often, people make, for example, strawberry jam or apple marmalade, and do not take into account the equally healthy citrus fruit, from which you can make a wonderful delicacy.

In addition, such an exotic dessert can be prepared all year round and it is not at all necessary to stock up on it in summer or autumn. The treat turns out very tasty, bright, sweet. Its sunny color and unforgettable taste lifts your spirits even in gloomy weather!

Therefore, today I decided to put together a selection of wonderful recipes for you. It will be very diverse, since each of the cooking methods is unique and has a special composition.

Be sure to place a few jars of orange jam next to other preparations. You can prepare it not only for the winter, but also just for evening tea. After all, citrus fruits are available all year round.

Serve with tea, use in baking or desserts. There is a use for it in any case, because such a tasty product will not go unnoticed!

Benefits of oranges

The chemical composition of orange is striking in its diversity. Of course, oranges are known for their high vitamin C content: as much as 50 mg per 100 g of product. But the list of beneficial properties of orange is just beginning!

The fruits also contain a lot of provitamin A (carotene). Together with vitamin E, they have a strong rejuvenating effect, promote tissue regeneration, increase the overall tone of the body and strengthen the immune system.

The pectin contained in oranges helps normalize intestinal function. Potassium, magnesium and B vitamins have a beneficial effect on the heart and nervous system. Copper and iron are involved in the process of hematopoiesis and increase hemoglobin. Nicotinic acid (PP) along with potassium, magnesium and vitamin C is useful in maintaining normal blood pressure in patients with hypertension.

But for residents of areas with cold or temperate climates, the most important property of the orange was and remains the prevention of seasonal vitamin deficiencies. During periods when the body is weakened by a lack of vitamins, oranges become a real salvation. Juicy, bright, fragrant fruits are good for the body and pleasant for the soul - after all, they remind you of sunny summer!

With brandy

Required components:

oranges - 1 kg;
brandy - 100 ml;
granulated sugar - 400 gr.;
ground ginger - 1 tbsp;
nutmeg - 3 tsp;
cardamom - 5 seeds;
cloves - 4 pcs.

Let's consider the main stages of preparation.

Wash and peel the fruits. Then cut it into strips.
Squeeze the juice from the pulp and remove the seeds.
Place the remaining orange pulp in a saucepan. Add juice and zest. Cover with a lid and leave for 24 hours in a dark, warm place.
Then place the workpiece on low heat. Simmer until the liquid has evaporated by ½ of the total volume.
Add spices and granulated sugar. Pour in the brandy.
Cook for another 30-35 minutes.
Bring to readiness and roll orange jam with peel into jars. Enjoy the treat chilled.

citrus is combined with cinnamon, coffee, currants, zucchini

Contraindications

But, despite such obvious benefits, not everyone can eat oranges. Firstly, oranges are one of the strongest allergens. If the body has a negative reaction to citrus fruits, it is better to refrain from consuming not only fruits, but also products made from them: juices, jams, marmalades, etc.

Secondly, the increased acidity of oranges limits their use for gastrointestinal diseases. Citrus fruits are contraindicated for gastritis, pancreatitis, as well as ulcers of the stomach and duodenum.

Thirdly, orange fruits contain a significant amount of sugar. Therefore, people suffering from diabetes need to limit their consumption of oranges and orange products. For the same reason, those who want to lose weight should be careful.

Classic version

You will need:

oranges - 6-7 pcs.;
granulated sugar - 5 glasses;
water - 550 ml.

Follow the simplest instructions.

Wash the orange fruits. Cut into thin slices without removing the skin.
Using a blender, puree the fruit.
Sprinkle the resulting mass with sugar. Fill with cold water. Mix thoroughly and place in an enamel saucepan.
Place the cookware over medium heat. Bring to a boil. Then simmer for another 5-10 minutes.
Cool the finished jam. Place in the refrigerator for a day.

Citrus fruits have a pleasant taste and are suitable for preparing a huge number of homemade desserts

Orange jam: recipe with step-by-step photos

Such tea drinking acquires a special charm in inclement weather. In autumn and winter, when you need to support your body with vitamins and your soul in a good mood, you can and even need to pamper yourself with healthy goodies. And then he comes on stage - His Majesty Orange Jam.

Ingredients

5-6 oranges;
1 kg sugar.

Preparation:

The first step is to prepare the oranges. Since this recipe uses both the pulp and zest of the fruit, the oranges must be rinsed thoroughly. Mix a teaspoon of baking soda with a small amount of warm water, rub the oranges with the mixture and brush them. Rinse the fruit in hot water and pat dry with a paper towel.

Cut each orange into four pieces. Separate the peel and clean the pulp from white films and seeds. But don’t throw anything away just yet: we’ll need them later!

Note. The seeds contain many essential oils. They are not harmful, but will impart a strong bitterness if left in the jam.

Finely chop the zest of two oranges: we will add it to the jam. The remaining crusts can be discarded.

Wrap the remaining white films in gauze and tie with thread. The jam will cook with them. These “by-products” contain a lot of pectin, which is needed to give it a jelly-like consistency.

Note. Please note that this recipe does not require any third-party thickeners to be added to the jam. Oranges are rich in natural pectin.

In an enamel bowl, mix the pulp and juice of the oranges, chopped zest and sugar. Put gauze there too. Place on the fire and bring to a boil.

Note. There is no need to add water to boiling jam. The juice and pulp already contain enough liquid to dissolve the sugar. The water must evaporate so that the jam has the consistency of jelly. Adding liquid will only increase the cooking time.

Reduce heat and simmer the jam for one hour. There is no need to shorten the time, as the liquid should evaporate and the pectin should be released.

After an hour, remove the dish from the heat and remove the cheesecloth on a saucer. Wait until it cools down so you can safely handle it. Put on plastic or rubber gloves (you can use two bags) and squeeze the gauze well into the jam. There is a lot of natural thickener here. Now the films and seeds can be thrown away.

Stir the jam and put it back on the fire. Bring to a boil and cook for another 10-15 minutes, periodically checking for solidification on a clean saucer. A drop of cooled jam should not spread.

The jam is ready. Pour it while still warm into sterilized jars, close and leave to cool. The hot liquid will turn into a thick, jelly-like jam.

Now you can enjoy deliciously sunny and deliciously aromatic jam with toast and a cup of fragrant tea. Bon appetit!

How to Make the Best Citrus Jam: 4 Different Methods

Ask the all-knowing Internet how to make orange or grapefruit jam. The answers will be very contradictory: from long boiling of the juice with sugar to the addition of various gelling substances, from pectin to gelatin.

Making citrus jam is an old British pastime, but it’s common practice to call the result “marmalade” (and what we usually call sliced marmalade is called pate or fruit cheese).

The most commonly used oranges are regular or red, “bloody” Seville oranges.

In traditional recipes, in addition to orange juice and sugar, a muslin bundle is placed in a cooking bowl, in which the seeds and that white spongy pulp that is located between the zest and the juicy part of the fruit are collected. It's called albedo, in case you, like me, forgot. Why is this necessary? The fact is that the seeds and albedo of citrus fruits contain pectin - a natural gelling substance, thanks to which the jam becomes thicker and denser. True, preparing marmalade using this technology takes quite a lot of time. But today you can easily buy pectin in a store or order it online, add it in the right way and - voila - the marmalade will be ready in a matter of minutes.

Try entering the query “buy pectin” into a search engine, and “apple pectin”, “citrus pectin”, “yellow pectin”, “pectin for confectioners”, “pectin for jam and jam”, etc. will jump out at you. Which one should you buy? If we think logically, then the most natural thing to do is add citrus pectin to citrus marmalade. But it’s much easier to buy an apple one. And confectioners actually highly praise pectin with the mysterious name NH (en-ash). Maybe it will produce some extraordinary results? We decided to make citrus jam (marmalade) using all three of these pectins and see if there was a difference in density, taste and aroma. Another - control - portion was cooked without adding pectin, only juice and sugar.

PROGRESS OF THE EXPERIMENT

We took as a basis a recipe for quick citrus marmalade, which goes like this:

Grind the peeled oranges, tangerines and grapefruits in a blender until smooth. Weigh and mix with an equal amount of sugar. Place over high heat, stirring occasionally, bring to a boil and cook for exactly 12 minutes, stirring constantly with a wooden spoon. Pour into clean jars and cool.

We did the following. We took 8 pieces. (2 kg) oranges for juice 8 pcs. (900 g) tangerines 4 pcs. (1500 g) pink grapefruits

The oranges were peeled and crushed in a blender until smooth. The tangerines, without peeling, were cut in half and also chopped until smooth. Grapefruits were cut into slices without partitions. Everything was mixed and weighed. The result was 2800 g of a mixture of citrus fruits, which we divided into 4 parts of equal weight, 700 g each.

We measured out 4 servings of sugar, 700 g each.

From three portions of sugar, 20 g of sugar were taken and each was mixed with the same amount of different pectin:

Serving 1: without pectin Serving 2 : apple pectin 7 g (1% of puree weight before adding sugar) Serving 3: citrus pectin 7 g (1% of puree weight before adding sugar) Serving 4: pectin NH pectin 7 g (1% from the weight of the puree to the addition of sugar)

In addition to pectin, we prepared portions of citric acid, 7 g (1%), dissolved in 7 water. We’ll tell you why citric acid is needed below.

Identical saucepans were chosen for cooking so that the contact area with the burner and the evaporation area were the same.

We cooked the batch without pectin exactly according to the instructions: after boiling, set the timer for 12 minutes, heat to maximum, stir continuously. By the end of the 12th minute, a surprise awaited us: the electronic thermometer showed 107 C! It is to this temperature that on average it is recommended to cook marmalades with pectin. Was this a coincidence or a confirmation of the correctness of traditional technology based on many years of experience? In any case, the marmalade was ready according to both parameters: the recommended cooking time and the temperature reached.

We poured the finished marmalade No. 1 into a silicone mold, into a control glass, and the remainder into another glass. The mass was thick, viscous and smelled great. We cooked the following three marmalades using the same algorithm:

Stirring with a whisk, add a mixture of sugar and pectin to the citrus juice until it heats up.
Bring to a boil over high heat, add the rest of the sugar without interrupting the boil, stir and cook, stirring occasionally, until the temperature reaches 107C.
Add citric acid solution to the boiling mass and remove from heat.
Poured into silicone molds, into a control glass and the remainder into a separate glass.
We waited until all the marmalades cooled to room temperature and got ready for tasting.

WHAT HAPPENED

The first results of the experiment were obvious even before we started tasting the marmalades.

Firstly, the experiment participants reached the given temperature limit of 107C in different times: marmalade without pectin took the fastest time (12 minutes), and marmalade with NH pectin took the longest (25 minutes).

Secondly, I was surprised by the difference in the color and volume of the finished product: - jam without pectin practically did not change color, remaining sunny pink, like grapefruit, and almost transparent; and he was less numerous than any other;

— jams made with apple and citrus pectin became noticeably darker, as if they had caramelized and lost their transparency; jam made with citrus pectin was darker, but more transparent than with apple pectin; in terms of quantity, the result was almost the same;

— the jam with citrus pectin was a little darker, but more transparent than with apple pectin; the results were almost the same in terms of quantity and taste;

— jam made with NH pectin turned out to be an amazing amber color, almost transparent, as if filled with sunlight. And there was most of it!

Once cooled to room temperature, none of the jams turned into sliced marmalade. We didn’t have a goal to get it, but hope still glimmered. But no! There were four jams in front of us; they all held their shape, but it was impossible to cut them with a knife. The most fluid was the jam to which we did not add pectin, the most stable was the jam with NH pectin.

However, the most important discovery was the difference in taste.

The jam without pectin was sweet. Very sweet according to current standards, especially in comparison with pectin-based jams. Jams made with apple and citrus pectin were less sweet, denser, and had a good aroma. Jam made with NH pectin is the least sweet. It generally stood apart, as if from a different set of products or with less sugar. This is such an unexpected result, and yet they only changed one ingredient!

LET'S DEAL WITH PECTIN

Pectin is not a “powder”, but a polysaccharide, which in greater or lesser quantities is included in the composition of all fruits (fruits and vegetables) and berries. It is used by plants to build cell membranes. That is why there is more of it in unripe fruits than in ripe fruits that have already completed construction work.

Dissolved in liquid and cooled, pectin forms an invisible three-dimensional network that retains water. Sugar added to the liquid takes on some of the water, giving pectin molecules the opportunity to move freely and create strong bonds. After cooling, the pectin network stabilizes, and a dense jam or marmalade is obtained.

Some fruits and berries contain so much pectin that you can make jam from them, as dense as jelly. Among them are red and black currants, plums, quinces, and apples. Citrus fruits, especially grapefruit, also contain quite a lot of pectin, but it is found in that very white pulp from which you cannot make jam. Housewives have long learned to use the pectin hidden in fruits and berries to make jams and marmalades, but scientists realized its role only in 1820. A hundred years later, the first plant for the production of pectin was built in the USA - the same powder that can now be easily bought and used at home.

Pectin is classified as a “gelling agent,” but it is capable of not only thickening and gelling mixtures, but also forming them into gels, stabilizing them, retaining moisture in them, and brightening them.

When any pectin gets into a liquid, it first absorbs water and swells, and only then begins to dissolve. The swelling of the granules occurs quite quickly, and if the pectin particles are not separated, lumps are formed that are then impossible to break. To separate the pectin molecules, it is mixed with a small amount of sugar. That's what we did.

Remember, at the end of cooking we added a little citric acid to the jam ? It is not needed to balance the taste (although perhaps if we added it to jam without pectin, it would seem less sweet), but plays the role of a thickening catalyst and acidity level regulator. In the presence of acid, pectin molecules begin to move closer together faster, and an irreversible gelation process begins. That is why the acid is added at the very end of cooking, having previously been dissolved in water for quick and even distribution.

Pectin begins to work only after the mixture boils, and completes its work when it cools. Therefore, we cooked the jam until the control temperature reached 107C .

Pectin isolated from apples and citrus peels is called regular or basic . Manufacturers also call both apple and citrus pectin “yellow,” thereby causing some confusion. Yellow pectin is often added to other elements, such as buffer salts, which give it different properties. Which ones exactly - only the manufacturer knows. Therefore, we carefully read the packaging and use it only for the intended purpose indicated on it: it says “for jam,” which means we are making jam, not plastic marmalade!

Apple and citrus pectin (and yellow pectin too!) are not thermoreversible . That is, if jam or marmalade made with apple or orange pectin is heated and melted, it will no longer harden.

Any of these pectins only work in the presence of large amounts of sugar, in an acidic environment and at high temperatures. The finished mixture gels quite quickly, but is finally stabilized only after 18-20 hours.

Pectin NH is a mixture of pectin and various additives: emulsifiers, moisture-retaining agents, buffer salts and acidity regulators, which change its properties. The main difference with this pectin is that it is thermoreversible, meaning it hardens again after reheating. In addition, it tolerates freezing and defrosting well. Confectioners take advantage of this property by adding this particular pectin to fruit and berry fillings of mousse cakes. That is why NH pectin is often called confectionery pectin. Pectin NH gels mixtures with a lower sugar content and does not require a high acid content in the mixture. And thanks to the additives, this pectin retains moisture better than apple and citrus pectin, preventing it from boiling away during cooking. That's why there was more of this jam than any other. And the color was preserved for the same reason: more moisture, less caramelization of sugars, more natural color.

If you add pectin to a recipe that didn't have it in the first place, it will take a lot more to achieve the same level of sweetness—sometimes almost twice as much! – sugar. It should take on the water and allow the pectin molecules to come closer together and begin to form a liquid trap network. This is what happened in our case, so we found jams with pectin unsweetened compared to jams without pectin!

Summarizing the results of our experiment, we can say that citrus fruit jam can be cooked both without adding pectin and using apple, citrus or NH pectin. But these will be different products:

jam without pectin is very sweet and less stable, has a beautiful color and a bright aroma;
jams with apple pectin turned out to be quite dark and dense, moderately sweet.
citrus pectin jam is very similar to the previous one, but a little softer and more transparent;
jam with NH pectin is the least sweet, but the most dense, transparent and bright. And it turned out more than any other.

You can make sliced marmalade from the same products if you change the ratio of sugar and pectin. But this will be a different product, worthy of a separate big conversation.

Orange jam - classic recipe with photo

Sunny fruits are a source of good mood and vitamin C. Tasty, healthy and very aromatic. According to the classic recipe, the jam is prepared in several stages. This preserves maximum benefits. The color of the delicacy does not darken as during regular cooking without infusion.

Compound:

oranges – 500 g;
juice of one lemon – 40-50 ml;
water – 150 ml;
sugar – 500 g.

Cooking steps:

Rinse the oranges. Cut the fruits in half. Squeeze out the juice.

Remove the white pulp from the inside of the rinds with a spoon. Only the orange crust should remain. Cut the crust into thin strips.

Pour orange juice into a saucepan. Add water, lemon juice and rind straws. Stir.

Bring to a boil over high heat. Reduce heat to a slow simmer. Boil covered for about 30 minutes.

Add sugar. Cook for another 1.5 hours. Stir occasionally. Cook uncovered for the last 10-15 minutes.

Cool in pan for 10-15 minutes. Pour into jars. As the jam cools and cools, it will become very thick and rich.

Sugar can be replaced with fructose or honey. Honey makes jam more nutritionally valuable. You can replace sugar with honey in the recipe in a ratio of 1:1.25. That is, for 1 kg of sugar, 1 kg of 250 grams of honey.

Orange jam: where it came from and how to prepare it correctly

When it comes to jam, one immediately thinks of a small bowl with a tasty, aromatic delicacy. And when the term “confiture” or “jam” is heard, the image of sweetness dissipates. Meanwhile, these words mean the same thing. In Russia, this treat has always been called “jarnie.” The British called their preparations “jam,” and the French called them “confiture.” But everyone had the same conservation in mind.

Scottish roots

They made jam from various fruits, fruits, and berries. Sometimes citrus fruits became the basis for the delicacy. How did the orange jam recipe come about? And to whom are we indebted for the sweet treat? There are two interesting versions of the origin of the dish.

Tribute to Queen Mary. We are talking about the most amazing woman, Mary Stuart, Queen of Scots. Her Majesty suffered from seasickness. Mary’s personal doctor prepared orange slices in sugar for the queen to treat an unpleasant disease. And to restore the woman’s appetite, he boiled sweet citrus with quince. The queen liked the dish and was always on her bedside table.
Invention by Janet Keiler. Some Scots believe that the delicacy was invented by the savvy person Janet Keiler. Her husband acquired many citrus fruits from the shipwrecked Spaniards. The fruits were too bitter, but this did not stop Jenit. The woman made a delicacy from them, which became very famous under the name “jam”. According to Scotland, the word comes from the author's name "Jenith".

Recommendations from chefs

To make orange jam that will meet all your expectations, you need to remember a few simple nuances. So, the main recommendations from chefs for preparing exotic delicacies.

Selection of citrus fruits. Choose sweet, high-quality fruits for your confiture. Pay attention not only to appearance. Always try to taste oranges before purchasing them. Bitter or unsweetened citrus fruits will not make a tasty treat.
Thorough wash. To make jam, not only the sweet pulp is used, but also the zest. Oranges transported from distant countries are treated with chemicals to ensure the citrus fruit can withstand the long journey. These substances must be washed off the peel. Therefore, before using the zest, rinse the fruits well with soda and then pour boiling water over them.
Removing pits. Before making orange jam at home, be sure to remove all the seeds. They contain the lion's share of bitterness, which will spoil the taste of the jam.
Proper cooking. While cooking the delicacy, do not cover the pan with a lid. Otherwise, condensation will form inside. Drops of water will drip into the jam, causing it to ferment.
Recommended spices. You can enhance the aroma of confiture using any spices. Oranges are harmoniously combined with cloves or cinnamon.

Gooseberries and oranges with lemon - a recipe for the winter

Be sure to prepare delicious royal gooseberry and orange jam. A fragrant addition to tea, filling for a sandwich. Children eat the treat directly from the jar with a spoon. The recipe is simple and quick. Preparation for the winter.

Compound:

gooseberries – 1 kg;
orange – 5-6 pcs.;
lemon - half;
sugar – 1.5 kg.

Preparation progress:

Sort through the gooseberries, pick off all the stems and stems. Rinse the berries. Drain the water.
Prick each berry with a toothpick in several places. Place the berries in a saucepan.
Add sugar. Stir.
Cut off some of the zest from the orange and lemon. Grind it into thin strips. Squeeze the juice from the fruits.
Add the zest and juice to the pan with the gooseberries. Stir.
Cook over low heat until it boils. Then let the mixture simmer gently. Stir and cook for 30 minutes.
Pack hot gooseberry and orange jam with lemon into sterilized jars. Seal with sterilized lids. Turn it upside down. Leave until cool. The recipe is finished. Put the workpiece in a cool place for the winter.

Do you want to save your ingredients for the winter? Place the jam in sterilized jars. Cover with sterilized lids. It is convenient to sterilize jars with boiling water. Fill clean jars halfway with boiling water. After a minute, pour out the boiling water. Boil the lids in a saucepan.

Original version - orange beads

This is a particularly exquisite type of orange jam; not every housewife will decide to make it. It will take a long time to tinker, but the result is worth it. You need to cook orange peel jam three times, but you need to prepare the zest even longer.

Ingredients

oranges – 4-5 pieces;
water – 400 ml;
granulated sugar – 300 g;
lemon – 1 piece.

Preparation

Cut the peel of the oranges into large segments and soak them in cold water. You can eat the pulp or use it for filling pies, preparing salads, and decorating ice cream. It will be necessary to keep the crusts in the liquid for 3 days, and the water must be changed every 3-4 hours.
After the specified time, the peels will become soft and will not taste bitter at all. Now cut each crust into thin strips (no more than 1cm thick). Roll each strip into a spiral and string it on a thread with a needle, like beads.
Place the “beads” in a saucepan, add water, set on fire and bring to a boil. From this moment, boil for 15 minutes, then rinse with cold water. Repeat the entire process from start to finish two more times.
Now you need to boil the syrup. Pour water into a saucepan, add sugar, stirring, and bring to a boil. When all the sugar grains have completely dissolved, dip the orange peel beads into the syrup. Turn the heat to low, cover and cook for 30 minutes.
When the cooking time comes to an end, squeeze the juice from one lemon into the jam, stir gently, turn off the heat and let cool. Remove and place the orange beads on a plate. Pull out the threads, put the spirals into jars, fill them with syrup and store them in the refrigerator.

If there is something still unclear to you, how to make orange jam by twisting the peel in a spiral, watch the video, everything is shown there well.

How to make jam with zest

Home canning is always relevant. Especially when there are so many chemical additives, substitutes, and thickeners on store shelves. And homemade treats are vitamins and pure goodness. A step-by-step recipe will tell you how to make jam with zest. It's simple. Repeat in your kitchen!

Compound:

oranges – 1 kg;
sugar – 500 g.

Recipe:

Before making the jam, carefully process the oranges. Scald the fruits with boiling water. Cool with cold tap water.
Remove the zest with a grater or special device.
Cut the oranges in half. Squeeze out the juice. Strain through a sieve or cheesecloth.
Mix juice with sugar.
Bring to a boil while stirring. Add zest. Cook for about 30 minutes at a low simmer. Stir every 5-6 minutes. Skim off the foam.
40 minutes after the start of boiling, the jam is ready. Pour into sterilized jars. Screw on the lids. Once it cools down, put it in a cool place.

Simple five-minute orange jam with lemon - step-by-step recipe

If you sterilize jars of jam before sealing, then it is not necessary to boil citrus fruits for a long time. The five-minute recipe below will tell you how to prepare simple jam with orange and lemon step by step.

List of ingredients for making five-minute jam from lemons and oranges

lemon - 2 pcs.;
orange - 3 pcs.;
pectin - 1 package (20-30 g);
water - 1.5 tbsp;
bourbon - 1/4 cup;
sugar - 4 tbsp.

Step-by-step five-minute recipe for making orange jam with lemons

Peel oranges and lemons, remove membranes and seeds.

Place the citrus fruits and chopped peel into a saucepan, add water and bring to a boil.

Add bourbon, pectin, sugar.

Boil the mixture over medium heat for 10 minutes.

Pour the jam into jars.

Sterilize jars for 5 minutes.

With apples and oranges with peel

There are apples in almost every home in the fall. You can buy apples at a low price in the market or stores. And in winter, fruits are much more expensive. So why not stock up on healthy fruits? Make jam with apples and peeled oranges.

Compound:

apples – 1 kg;
sugar – 1.5 kg;
oranges – 4 pcs.

How to make jam correctly:

Wash the apples. Cut off the flesh. Cut into pieces or slices. Transfer to a saucepan. Add sugar. Leave the fruit to release its juice.
Pour boiling water over the oranges. Place the cup in the sink. Pour boiling water over the fruit. After a minute, cool with cold tap water.
Remove the peel from citrus fruits. Chop with a knife.
Peel the orange pulp from the white skin. Cut into slices with a knife.
Place the zest and oranges into the pan with the apples. Stir.
Cook, stirring until boiling. Then another 30 minutes at a gentle simmer.

Cool the jam uncovered. Place into clean, dry jars. Close the lid tightly. Keep cool.

Peach and orange jam

Peach adds juiciness to orange jam. Peach-orange jam has a special taste, delicate and soft. It is prepared in much the same way as orange and banana jam.

Ingredients:

peaches – 1 kg
oranges - 1 kg
sugar - 2 kg
water - 0.5 l

Preparation:

Pour boiling water over oranges and peaches
Peel the peaches, remove the pits and finely chop
Do the same with oranges. If desired, you can also remove the white veins. Slice
Mix sugar and water separately. Boil the syrup. At this stage, if you really want, you can add a pinch of citric acid, or a couple of cinnamon sticks, which should be removed after 5 minutes of infusing the syrup
Add the prepared fruits to the hot syrup and simmer for at least 30 minutes, preferably up to 45
Pour hot jam into jars and close

Orange and peach jam

Important! To make this jam very fragrant, grate the orange zest and add it along with the fruit. Or you can use the scalded orange peels that were left over from the very beginning. They need to be finely chopped and added to the fruit in syrup.

Zucchini jam with orange

Be sure to make zucchini and orange jam. The preparation is so simple and tasty that you won’t refuse to try the delicacy even when it’s hot. The recipe is based on zucchini or zucchini. Take young fruits and you will get soft jam. Jam with pieces is made from ripe zucchini. Tasty and simple.

Ingredients for the recipe:

zucchini – 1 kg;
sugar – 1 kg;
vanillin or vanilla sugar – 1 tsp;
orange – 1 pc.;
citric acid – 3 grains (can be replaced with the juice of one lemon).

Recipe:

Rinse the zucchini. If you use young fruits, do not cut off the skin. Remove the loose inner pulp and seeds. Cut the dense part into fine cubes. Place in a saucepan.
Add sugar.
Cut orange slices. Add to the pan.
Leave covered for 1 hour. After this time, enough syrup will form so that the zucchini pieces cook well and do not lose their shape.
Cook while stirring until boiling. Then another 30 minutes on low heat. Does a thick foam of small bubbles form on the surface of the syrup? Your zucchini jam with orange is ready!

Citrus jam with ginger

Dessert with the addition of ginger acquires an amazing taste. The unusual flavor helps make the delicacy perfect and very attractive. In addition, the body will receive a huge amount of benefits from it.

Products:

0.7 kg of oranges;
0.3 kg lemons;
0.65 kg sugar;
0.25 liters of water.

Preparation:

Citrus fruits need to be washed, dried and cut into several parts, removing the seeds.
After that, grind them in a blender.
Pour water into the resulting aromatic mass and boil.
After a couple of minutes, add sugar and stir.
Continue simmering the treat for exactly 15 minutes.
Peel the ginger, chop it finely and add to the pan with the rest of the ingredients, stir.

Pour into jars and quickly seal.

With apricots and ginger

Ginger jam with apricots is very aromatic. All you need is a pinch of dry ginger. You can also use fresh root. Then take 0.5 cm of root per 1 kg of apricots for jam.

Compound:

apricots – 1 kg;
sugar – 1.2 kg;
dry ginger - a pinch;
oranges – 3-3.5 pcs.

Preparation progress:

Rinse the apricots. Cut each fruit in half. Cut off the skin. Remove the seeds. Cut the pulp into slices or pieces. Place in a saucepan.
Add sugar.
Squeeze the juice out of the oranges. Strain, pour 320-350 ml into a saucepan.
Mix the mixture with ginger.
Heat over low heat until boiling. Stir constantly.
Cook at low simmer for 25-30 minutes. Do not close the lid. Cool the jam in the pan. Transfer to a jar. Use jam with apricots, oranges and ginger for toast, layers of cakes, filling for pies.

Spices will help diversify the jam. Instead of ginger, use other dry ground spices to taste. For example, star anise, cardamom, cinnamon or cloves. In the case of cloves, the inflorescences are pulled out after cooking. Otherwise, after infusion, the jam will acquire too strong a taste and aroma of cloves. Perhaps the treat will be bitter.

Healthy orange jam with ginger for the winter - recipe with photo instructions

Adding ginger root to any jam allows you to include a maximum of beneficial vitamins and elements. This preparation for the winter will help to deliciously and easily support the immune system of both children and adults. You can find out how to make healthy orange jam with ginger in the following recipe.

Ingredients for a recipe for healthy orange jam for winter with the addition of ginger

oranges - 6 pcs.;
water - 6 tbsp.;
sugar - 4 tbsp;
ginger - 2 tbsp;
lemon - 1 pc.

Photo instructions for making winter jam from oranges and ginger

Wash the oranges and cut into pieces.

Place the oranges in a saucepan and add water.

Add lemon juice and zest and simmer the mixture over low heat for 40 minutes. Then add sugar and cook for another 10 minutes.

Roll up the finished sweet.

Pumpkin jam with oranges

The ripe, juicy pumpkin pulp just begs to be used in jam with oranges. The delicacy turns out great. Even opponents of pumpkin in desserts agree about the amazing taste of the jam. If you don't tell it's a pumpkin, no one will even guess!

Compound:

pumpkin pulp – 1 kg;
sugar – 1.2 kg;
juice of one lemon – 40-50 ml;
oranges – 3 pcs.

How to cook:

Cut the pumpkin pulp into pieces. As an option, we suggest mincing it through a meat grinder.
Peel the oranges. Cut the slices into pieces. Collect the juice that flows out. Be careful not to get any bones.
Place pumpkin, oranges and juice into a saucepan. Add the juice of one lemon.
Add sugar.
Cook the jam for 5-6 minutes after boiling over low heat.
Remove from heat. Let it brew with the lid open for 4 hours.
Put it back on the fire. Cook after boiling for another 6-10 minutes. Leave again for 4 hours.
Boil while stirring. A drop of syrup should not spread on a dry plate.

Let the prepared pumpkin jam with oranges stand for 10-12 hours. Place into sterilized jars. Screw on the lids sterilized in boiling water.

Secrets of making orange jam - advice from professionals

Making jam cannot be called a complicated process, but there are some recommendations that will help improve the quality and make the final result even more delicious. Here are some useful tips from the professionals:

If you want your dessert to be more transparent, be sure to remove all the foam during cooking.
You can prepare this delicacy in a multicooker with the lid open in the “Steam” mode.
You need to grate the zest on the finest grater. This will give the orange zest jam a more pleasant consistency.
If you want to make the jam even more “delicate”, then after the first cooking, break up the orange pieces with a blender to a puree consistency. Then reduce the re-cooking time by half.
It’s easy to make your apple-orange jam even tastier - add cinnamon to it during cooking.
Jam should only be served chilled. It acquires a pleasant jelly-like consistency.
The finished product should be stored in a cool place (refrigerator or freezer).
The amount of sugar can be changed as you wish, but it is worth considering that unsweetened jam will be stored much shorter.
When cooking, turn off the stove only after the mixture has boiled for 10–15 minutes.
To soak the crusts, it is convenient to use a colander, placing it in a container of water. Then you just need to pull out the colander without catching the little pieces.

From oranges through a meat grinder - how to cook step by step

The fastest version of orange jam. All preparation is to grind the oranges through a meat grinder and mix with the flavoring ingredients.

Compound:

oranges – 1 kg;
citric acid – 3-4 grains;
sugar – 600 g.

Cooking steps:

Rinse the oranges thoroughly in hot water. Cut into pieces.
Pass the fruit through a meat grinder. If you use an electrical gadget, it will take no more than 2 minutes.
Mix orange pulp in a saucepan with sugar and citric acid. Take an enamel or stainless steel pan. Just not aluminum.
Cook until boiling while stirring. Then another 25-30 minutes. Now you know how to make delicious orange jam step by step.

Video recipe for orange jam with tangerines and ginger

A mega supply of vitamins and aroma in one jar is real. I suggest you prepare a very tasty jam from orange, tangerine, ginger and honey. The yummy turns out incredible!

And you can prepare this dessert all year round. A spoonful of fragrant citrus brew boosts immunity during the season of colds and viruses. Well, it will just cheer you up on any bad day!

Learn more from the video! Enjoy watching!

Recipe ingredients:

1 kg. tangerines
800 gr. granulated sugar
1 kg. oranges
2 tbsp. ground ginger (for a less pronounced ginger taste, you can add 2 tsp)
1 packet of vanillin (1.5 g)

Delicious fragrant jam can be prepared not only in the fall, so that it will last for the rest of the year. After all, it is also prepared from fruits that are always on store shelves, as in this case - from orange. Such a delicacy will not only be tasty, but also healthy. Especially when viruses are “walking” around, a loading dose of vitamin C in one spoon will help you resist such troubles.

Take the article to your social networks so that it is always at hand. Today we learned how to make orange jam from peels or pulp at home and were convinced that it is very simple. The composition can include pumpkin, apples and even zucchini. I often make this delicacy with ginger and tangerines - our family really likes it.

I wish you success! Come back often! See you soon!

Tangerines with carrots

Tangerine jam with carrots is a delicate, very tasty delicacy. Bright orange with juicy flesh. For this recipe, use young carrots that have not been roughened.

Compound:

carrots – 1 kg;
sugar – 1.5 kg;
juice of one lemon – 50 ml;
tangerines – 6-10 pcs.

Preparation:

Peel the carrots. Rinse. Grate or cut into cubes.
Place the carrots in an iron sieve. Pour boiling water over the sink. All water should drain.
Squeeze the juice from the tangerines. Mix with sugar. Bring to a boil in a saucepan.
Add carrots to the pan.
Cook over low heat. After boiling – 7-8 minutes.
Remove from heat. Let it brew for 4 hours.
Put it back on the fire. Stir and cook until thick. At the end of cooking, add lemon juice. Mix well. Boil for 10-20 seconds. Remove from heat.

How to make orange peel jam at home?

I offer you a very original recipe for those with a sweet tooth. We will prepare delicious orange curls in syrup. To keep them soft and not bitter, the raw materials are cooked four times before the main process. The result is an incredibly beautiful, tender and tasty delicacy of bright amber color.

Be sure to try making this tea treat for your loved ones. After all, it is not only tasty, but also healthy! I recommend!

We will need:

oranges - 5-6 pcs. medium size
orange juice - 0.5 cups
granulated sugar - 1 cup
honey - 1 tbsp.

We will also need a large needle and thread.

Cooking process:

Wash the oranges thoroughly and wipe dry. We cut off the “butts” from both ends of each fruit and begin to peel. It’s convenient to do it this way - we make cuts with a knife - lengthwise, dividing the circle with thin lines and then remove the slices of peel.

We throw away areas where there are some lesions in the form of black spots or rotten marks without hesitation. If the white layer on the skin is thick, it must be carefully cut off, because it gives an unpleasant bitterness.

Now roll each slice into a tube. We insert the thread into the needle and pierce each roll crosswise, as if we were stringing beads. The first curl must be tied with the end of a thread so that it does not unravel. Thus, we continue to collect our “necklace”.

Place the bundles in a saucepan and add water until the liquid completely covers the contents. Place on the fire and bring to a boil. As soon as this happens, remove from heat and drain the water - the excess bitterness will go away with it. Change the water and repeat the procedure again. And so 4 times in total.

Now let's prepare everything for the syrup. Squeeze the juice from the remaining oranges - in total we will need about half a glass. Pour into a clean pan, add granulated sugar. If desired, you can add a spoonful of honey - the taste will be even more delicate. Mix everything and put on fire. Boil for 10 minutes after boiling.

Place orange beads in boiling syrup. Cook for another 20 minutes - during this time the liquid will thicken and the crusts will become more transparent.

Now we take the peel out of the pan, cool it and remove the threads. The curls will no longer unfold. Pour the syrup into a jar and transfer these curls here. Cover with a lid and put in the refrigerator overnight.

Source -

The next morning you will be able to eat! Bon appetit!

From lemon and orange with melon

Lemon and orange jam with melon is more like jam. The fact is that melon pieces almost completely lose their cut shape when cooked. Especially if the melon is ripe and juicy.

Compound:

melon pulp – 1 kg;
lemon – 1 pc.;
orange – 6-7 pcs.;
sugar – 1.5 kg.

Cooking steps:

Measure the weight of the melon after peeling. Cut the pieces randomly or pass through a grater with any attachment.
Squeeze the juice from lemon and oranges into separate containers. We recommend cutting off some zest from the fruit. Grind the zest and add to the jam when cooking.
In a saucepan, combine melon and orange. Add sugar.
Stir. Cook until the mixture becomes thick.
Pour in lemon juice. Stir.
Pack the finished jam into sterilized jars. Seal with sterilized lids.

Leave the jars on the counter until they cool. And then take it down to the basement or put it in the refrigerator for storage.

Ginger and orange jam

This recipe is perfect for making sandwiches! The consistency of the jam is thick, but not as thick as hardened honey. The jam is convenient to spread on bread, rolls, or simply eat as a snack with hot tea.

Ingredients:

oranges - 1 kg
lemons - 700 g
sugar - 1 kg
ginger (root) - 200 g (less is possible, go by taste)
water - 2 glasses

Preparation:

Wash the oranges immediately and remove peels and seeds. Cut in small pieces
Wash lemons, remove seeds, cut into cubes with peel
Peel ginger, grate on a fine grater
Combine oranges, lemons, sugar, half the ginger and water
Cook the future jam for half an hour from the moment it boils
Then add the remaining ginger and cook for another 20 minutes
Pour into jars and roll up

Jam with oranges and ginger

Take note! With this method of cooking, ginger does not “evaporate” into the air, but retains its aroma until the very end.

Bonus! Orange peel marmalade slices

Try this simple recipe. Make marmalade slices from orange peels as a holiday treat. Children's birthdays and family holidays will be decorated with multi-colored marmalade slices. The recipe is simplified by using dry jelly in bags.

Compound:

oranges – 2-3 pcs.;
dry jelly in colorless bags – 45 g;
dry jelly in colored bags - 22 g each, green and red;
sugar – 6 tbsp. l.

Preparation steps:

Cut the oranges into halves. Gently squeeze out the juice. Try not to tear the skin.
Scoop out the remaining pulp from the crusts with a spoon.
Strain 250 ml orange juice through a fine sieve. Mix with 3 tablespoons of sugar and dry colorless jelly. Heat slightly until warm. The dry jelly should dissolve.
Now prepare colored jelly using green and red powder. For 22 grams of green dry jelly, take a spoonful of sugar and 120 ml of warm water. Stir until gelatin dissolves. Make red jelly in the same way.
Orange peels will make something like cups. Carefully pour the jelly into the fruit skins.

Place orange halves on saucers. Place in the refrigerator until set. For about 30 minutes.

Pull it out. Using a sharp knife, cut each half into 4 pieces. First in half. Then cut each half in half again. Fun jelly for a children's company is ready! Why shouldn’t adults also enjoy an unusual dessert?

Quick orange jam (video)

No one can be surprised by classic orange juice or simply beautifully sliced citrus fruits. If you make jam from these healthy and very aromatic fruits, you can expect amazement in the eyes of your loved ones and undisguised joy. Those who have ever tried this delicacy know for sure that there is simply no more delicious dessert. After all, it not only looks appetizing, but also has an amazing aroma. It can be either sealed in jars or served as a treat immediately after it has cooled completely. The taste will be incredibly rich in both the first and second cases. And most importantly, everyone will be delighted with this unusual dessert.

Simple jam recipe

Delicious homemade jam will blow your mind with its aroma! After cooling, the jam becomes thick like jelly. This is great for layering cakes, spreading on toast, or decorating pies.

Compound:

oranges without peel – 1 kg;
sugar – 250 g;
lemon juice – 2-3 tsp.

How to cook:

Peel the oranges. Hang it up. It should be exactly 1 kg. Blend in a blender until smooth.
Pass through a fine sieve. Stir with a spatula to strain the mixture quickly.
Place on low heat. Stirring, cook for about 15 minutes.
Add sugar. Stir. Cook until the mixture becomes thick. Frequent bubbles will appear on the surface. This is a sure sign that it’s time to add lemon juice.
Cook over low heat while stirring. The jam will soon turn into a thick orange mass.

Pour into a clean, dry jar. Screw on the lid.

Orange zest in sugar syrup

If a lot of “orange waste” has accumulated at home after the New Year holidays, you should not throw it away. After all, you can make delicious jam from orange peels. To do this, soak 1 kg of peel (fresh) for a day in cold water, and the water must be changed three times during this time.

Cut the soaked skins into thin strips and blanch for 5 minutes.

Boil syrup from 1.5 kg of sugar and 2.5 glasses of water.

Dip the crusts into it and simmer until soft over low heat. At the end, add 30 g of chopped fresh orange peel (which was not soaked) and 3 g of lemon juice.

With red currants

You will need:

oranges - 8 pcs.;
red currants - 500 gr.;
granulated sugar - 600 gr.;
cloves - 4 pcs.

Follow the simplest recommendations.

Remove the stems from the berries. Blanch in a colander with boiling water. Dry by spreading on a soft towel.
Cut the fruit, including the peel, into small cubes. Mix with currants.
Pass the fruit and berry mixture through a meat grinder. Then place in an enamel saucepan.
Add sugar and some water. Place on low heat.
After boiling, add the cloves and cook for another 15 minutes.
After the orange peel jam has cooled, distribute it into glass jars and seal.

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Delicious and healthy citrus jams
Delicious and healthy citrus jams

We are used to using some vegetables and fruits in preparing various dishes. You can also make jams from them that you will definitely like. If you doubt the taste, but want to try cooking, then reduce the amount of products offered. Preparations can be made at any time, as they are available all year round.

Before you read the jam recipes, learn a few secrets on how to make citrus jam:

- oranges, lemons and other citrus fruits that you select for making jam should not be overripe. The fact is that overripe fruits quickly lose their shape, as a result the jam will look unpresentable;

- citrus jam must be cooked over low heat, stirring frequently and skimming off the foam, otherwise the remaining particles from it will cause the finished product to quickly deteriorate.;

- Citrus jam should be stored in a dark, cool room.

Lemon jam

Ingredients:

lemons - 1 kg.
water - 400 ml
sugar - 1.5 kg

Preparation:

Wash the lemons thoroughly, peel them and place them in boiling water for 20 minutes.

After the specified time, wash the lemons again in cold water and cut into small pieces, removing all the seeds.

Combine sugar with water and prepare syrup.

As soon as the syrup boils, dip the lemon slices into it, let the jam boil and immediately remove it from the heat.

Let it cool completely, then bring it to a boil again and cool again.

Pack the finished jam into sterilized jars, roll up and store.

Orange-lemon jam

Ingredients:

oranges - 1 kg
lemon - 1 pc.
sugar - 1 kg
water – 250 ml

Preparation:
Wash the oranges, peel and cut into small pieces, removing all seeds.

Wash the lemons, wipe dry, grate the zest on a fine grater, peel, remove the seeds and also cut into small pieces.

Make syrup from sugar and water.

Then add orange and lemon pieces to it, let it boil, remove from heat and set aside for 2 hours.

After the specified time, put the jam back on low heat, bring to a boil, cook for 2 - 3 minutes and set aside again for a couple of hours.

Add lemon zest to the jam, bring to a boil for the third time and continue cooking until thickened, stirring constantly.

Pour the finished jam hot into sterilized jars, roll up and store.

Orange-pumpkin jam

Ingredients:

oranges – 500 g
pumpkin - 1 kg
sugar - 1 kg

Preparation:

Wash the pumpkin, remove the peel and seeds, and cut the pulp itself into small cubes.

Place the chopped pumpkin in a saucepan, add sugar and set aside until the pumpkin releases juice.

Wash the oranges, grate the zest on a fine grater, remove the peel; Grind the pulp using a blender or meat grinder.

As soon as the pumpkin gives a little juice, place the saucepan on low heat.

After boiling, add orange zest and pulp to the jam, and boil the jam for another 5 minutes.

Pour hot into sterilized jars, roll up and store.

Orange peel jam

Ingredients:

orange peels (dried) - 500 g.
lemon - 1 pc.
sugar - 700 g
water - 600 ml

Preparation:
Pour warm water over dried orange peels and leave until they swell.

Then drain the water and grind the crusts using a blender, meat grinder, or simply cut into small strips.

Wash the lemon thoroughly and grate the zest on a fine grater. Remove the peel and seeds, and cut the pulp into small pieces.

Prepare a syrup from water and sugar and, as soon as it boils, add chopped orange peels, lemon zest and pulp. Let the jam simmer for 2 - 3 minutes, remove from heat and leave for 2 hours.

Then put it on the stove again, boil for 2 - 3 minutes and set aside again for a couple of hours.

For the third time, put the jam on low heat and, stirring frequently, cook until thickened.

Pour the finished jam into sterilized jars and roll up.

Citrus and ginger jam

Ingredients:

lemons (large) - 2 pcs.
oranges - 800 g
ginger root - 150 g
sugar - 500 g
water - 200 ml

Preparation:

Wash the lemons, peel them, remove the seeds, and grind the pulp using a blender.

Wash the oranges, remove the peel and grind them using a blender or meat grinder.

Wash, peel and chop the ginger.

Mix crushed oranges, lemons and ginger, add water, put on low heat, bring to a boil and cook for 2 - 3 minutes.

Then add sugar to the fruit mixture and, stirring constantly, continue cooking over low heat for another 20 minutes.

Place the finished jam into sterilized jars, roll up and store.

Bon appetit!

Series of messages “canning, preparations”:
Part 1 - Lecho - preparations for the winter Part 2 - Homemade marmalade ... Part 27 - Lazy tomato salad (preparations) Part 28 - Green tomato caviar Part 29 - Tasty and healthy citrus jams

Melon jam recipes for the winter

Simple melon jam.

Ingredients:

1 kg melon pulp
1.5 kg sugar
citric acid and vanillin to taste

Cooking method:

Cut the melon pulp into cubes. Prepare syrup from 300 g of sugar and 200 ml of water, add melon pieces, boil for 10-15 minutes. Then add the remaining sugar and boil the jam until tender. In the middle of cooking, add a pinch of citric acid, and at the end of cooking, add vanillin. Place the hot melon jam into sterilized jars, roll up and let cool.

Melon jam with turmeric.

Ingredients:

1.5 kg melon pulp
600 g sugar
3-5 g ground turmeric
1 vanilla pod

Cooking method:

To make jam for the winter, cut the melon pulp into cubes and place in a large saucepan. Using a sharp knife, cut the vanilla pod in half lengthwise and remove the seeds. Mix sugar with vanilla seeds and ground turmeric, pour the melon in a saucepan, leave for 1 hour. Then put the mass on the fire, bring to a boil, reduce the heat and cook, stirring, for about 20 minutes. Place the melon jam prepared for the winter according to this recipe into sterilized jars and roll up. Store in a cool place.