Oranges jam: how to cook orange jam correctly

Oranges jam: how to cook orange jam correctly

Orange jam - general description

It is hard to imagine a person who would not like orange jam, its aroma spreads throughout the rooms and reminds of the warm sunny days of summer. Orange jam can not be called typical for Russia, but in recent years, thanks to an amazing taste, it has been actively prepared by our hostesses. There are many options for making dessert; it is cooked from peeled fruits, peeled oranges, peels, zest, with the addition of vegetables and fruits.

Oranges jam - preparation of dishes

When cooking orange jam, the same utensils are used that when cooking other types of sweet dessert. The ideal option is an enamel basin or a large pan, stainless steel utensils will do. Before use, the container must be thoroughly cleaned, while ensuring that there are no detergent drops on the walls. Orange jam is rolled into pre-sterilized glass jars (the recipe is a sign for each hostess).

Oranges jam - preparation of fruits

The principle of preparing fruits for jam depends on what the dessert is made from - peeled oranges, peeled oranges, crusts or grated zest.

The oranges with skin are prepared as follows: for a few minutes the fruit is blanched in boiling water (this procedure helps to remove bitterness), then cut into pieces, the bones are extracted, it is better to carry out this procedure over the pan, so as not to lose the juice, it is he who is the base of the jam .

If the jam is made from peeled oranges, you should peel, divide the fruit into slices, remove the bones and cut into small pieces.

Dry crusts for jam, pour for 30 minutes with water, then cut into thin slices. Prepared for cooking oranges or crusts should be poured with hot sugar syrup, the recipe of which depends on the type of jam.

Orange-Lemon Jam


- 2 kilograms of oranges;

- 1.5 kilograms of lemons;

- juice of 4 lemons;

- sugar (the amount depends on the lemons).

Cut the oranges and lemons together with the zest into small pieces, remove the stones so that the jam does not acquire additional bitterness. The easiest way is to perform this process on a special platform, in which case the juice will not “run away” and the jam will be more saturated and fragrant.

Citrus slices should be soaked in cold water in a ratio of 1: 3 (1 part citrus to 3 parts water). Let the fruit stand for 12 hours.

Put the foundation of the future jam on the stove and cook for 20 minutes, then remove from the heat and place in a cool place for another day.

In the jam, add the juice of 4 lemons, the same amount of sugar and cook orange dessert for 30 minutes.

Pour the finished jam on the banks and roll up the lids. Do not worry that the dessert has a liquid consistency, after cooling it turns into a jelly.

Orange peel jam


- 1 kilogram of orange peels (you can take zest);

- 1/2 liter of water;

- 1.5 kilograms of sugar;

- 1 lemon (if you wish).

Frozen orange peel slightly thawed, cut into small pieces. Fill the base of the jam with water and cook for half an hour, add sugar and cook for 1.5 hours. After the jam is ready, you can add the juice of one lemon.

Jam from oranges and zucchini


- 1 large zucchini;

- 3 oranges;

- 1 kilogram of sugar;

- lemon acid.

Zucchini must be peeled and pitted, grated on a coarse grater, add sugar and leave to stand for 4 hours. Bring the base of the jam to a boil and leave to stand for 4 hours. Twist the oranges in a meat grinder with the peel, add to the zucchini and bring to a boil, leave for 4 hours. Again, boil the dessert, add a little "lemon", spread out in glass jars and roll up.

Orange jam without cooking


- 1 kilogram of gooseberry;

- 1 large orange (remove bones);

- 1 kilogram of sugar.

Mince oranges and gooseberries through a meat grinder, mix with sugar, spread into washed soda and scalded jars. Do not roll up filled glassware, but close with plastic covers. It is best to keep such a treat in a cool, darkened room or in the fridge, so the hostess will be sure that there is a tasty and flavorful treat in her bins.

Orange jam - useful tips from experienced chefs

If you are cooking jam from peeled oranges, be sure to add the zest of the fruit (no more than a few teaspoons), minced through a meat grinder, to it, the dessert will become more fragrant and fragrant.

Before adding oranges to the future jam, cut and try each of them, if you get bitter, immediately sort it to the side, if you hit a poor quality product in the jam, it will get an unpleasant tint, if the jam is a bad orange, the dessert will not be stored for a long time .

Always get rid of orange seeds, otherwise the jam will be bitter.

It is not necessary to suffer for a long time with the zest, it can be removed with the help of an ordinary large grater, do not be afraid that it is large, it will work for the zest.

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