Raw oranges and lemons jam. Jam from oranges and lemons

27.09.2019

The delicacy turns out to be a little tart, even bitter, but very pleasant to the taste. Its consistency is quite thick, and its color is unusual, amber. Every housewife should learn how to cook it, since it is even impossible to imagine a more delicious jam.

Products:

0.9 kg of oranges;
0.25 kg of lemons;
110 g Sahara;
2.8 liters of water.

Preparation:

Wash all oranges thoroughly, cut, squeeze out some juice.
Finely chop the remaining pulp and rind.
Put everything in a saucepan, add juice and water, cook for 1.5 hours.
After that, add sugar and continue cooking until it is completely dissolved.
Remove the container from the heat and wait only 15 minutes for the jam to cool.

Pour the dessert into jars and roll up.

Orange peel jam (video)

The most delicious orange and lemon jam

Lemon jam combined with oranges is something extraordinary .. Beautiful citrus slices can later be used as a decoration for all kinds of desserts, or simply served with tea.

Orange jam has a pleasant taste, beautiful orange color and rich citrus aroma. But the most important advantage of an exotic delicacy is its benefits. And if you add other fruits or berries to the orange, then you get a vitamin "bomb".

Orange jam: where it came from and how to cook it right

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

Scottish roots

They made jam from various fruits, fruits, berries. Sometimes citruses became the basis for delicacies. How did the recipe come about orange jam? And who do we owe 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. For the treatment of an unpleasant disease, Maria's personal doctor prepared the queen slices of oranges in sugar. And to restore the woman's appetite, I boiled sweet citrus with quince. The queen liked the dish and was always on her bedside table.
Janit Keiler's invention... Some Scots believe that the delicacy was invented by the savvy person Janit Keiler. Her husband purchased many citrus fruits from the wrecked Spaniards. The fruit was too bitter, but that didn't stop Jenith. The woman cooked a delicacy from them, which became very famous under the name "jam". It is said in Scotland that the word comes from the name of the author "Janit".

To make orange jam that will meet all your expectations, you need to remember a few simple nuances... So, here are the main recommendations from the chefs on the preparation of an exotic delicacy.

Citrus selection... Choose sweet, high-quality fruits for your jam. Pay attention to more than just appearance. Try to always taste oranges before purchasing them. Bitter or unsweetened citrus fruits will not make a tasty treat.
Thorough wash... For making jam, not only sweet pulp is used, but also zest. Oranges transported from distant lands are treated with chemicals so that citruses can withstand the long journey. These substances must be washed off the peel. Therefore, before using the zest, rinse the fruit well with baking soda, and then pour over them with boiling water.
Elimination of bones... Before making orange jam at home, be sure to remove all seeds. They contain the lion's share of bitterness, which will ruin the taste of the jam.
Proper cooking... Do not put a lid on the pot while cooking the treats. Otherwise, condensation will form inside. Drops of water will drip into the jam, causing it to ferment.
Recommended spices... You can enhance the flavor of the jam with any spices. Oranges are harmoniously combined with cloves or cinnamon.

A selection of ideas for jelly from the "sun" fruit

It's time to prepare delicious treats that can become real "nails" of any program. You can make jam from the fragrant pulp or exclusively from the rind. Taste a mono-recipe for orange confiture or a variant that combines citrus with many different fruits. It all depends on your preference.

From the zest

Peculiarities . Don't rush to throw away the orange peels. The zest can become the basis for an original and very delicious food... Such a delicacy, in the form of curls, will decorate any baked goods. Soaking the zest is a very important process in this recipe. During this time, the raw materials will become soft and lose their unpleasant taste, due to which the orange jam will be without bitterness. Deciding to cook jam from orange peels, use the following method.

Composition:

oranges - three fruits;
sugar - 320 g;
water - 420 g;
ginger root (optional) - 10 pieces;
citric acid - half a teaspoon.

Step by step

Cut the oranges into quarters.
Gently remove the pulp.
Cut the peel into thin strips.
For thick-skinned oranges, remove the inner white surface.
Twist each strip into a tight roll.
Start stringing them together.
Pull the rolls tighter so that they do not unfold.
Fill the workpiece cold water.
Leave the zest to soak for three to four days, while changing the water twice a day.
After a few days, dip the "beads" into a pot of water, boil them for 15-20 minutes.
Then use a slotted spoon to remove the curls and immediately transfer them to cold water.
Repeat this boil-cool down three to four times, using fresh water each time.
Now put the orange "beads" in a saucepan, add sugar, pour in water, add ginger cut into pieces.
Cook the treat over low heat until the syrup resembles liquid honey.
Before turning off the fire, add citric acid, stir.
Let the workpiece cool down, then remove the beads from the thread.
Fold the curls into a jar, fill with syrup.

In this form, the jam is well preserved for a month at room temperature... If you want to roll it up for the winter, then sterilize it for 10-15 minutes for a half-liter jar.

Delicacy with lemons

Peculiarities . If you want to surprise your home with exotic preservation, then make jam from oranges and lemons. This dish will delight you with bright summer colors and protect against colds, as it has a double dose of vitamin C.

Composition:

oranges - 0.5 kg;
sugar - 1 kg;
lemons - 0.5 kg;
water - 250 ml.

Step by step

Pour boiling water over citrus fruits.
Then peel the fruit and carefully cut off the white layer.
Cut lemons and oranges into thin slices.
Remove the bones.
Throw slices of citrus fruits into the prepared syrup.
Cook the delicacy over low heat, remembering to stir periodically, for 35-40 minutes.
Pour the boiled jam into jars and roll up.

Using this recipe, you can make jam for diabetics. Only sugar needs to be replaced with fructose.

"Five minutes"

Peculiarities . Jam is in high demand not only for its instant cooking. A delicacy that does not require a long heat treatment, retains many useful substances. The following instruction will help you to prepare Pyatiminutka orange jam.

Composition:

oranges - 1 kg;
water - 375 ml;
sugar - 1 kg;
lemon - one fruit;
cinnamon - 5 g.

Step by step

Chop the oranges with the zest.
Chop an unpeeled lemon.
Dissolve sugar in water, put the liquid on fire.
Once the syrup has boiled, toss the citrus wedges into it.
Add cinnamon.
Bring the mixture to a boil and cook for five minutes.
Then put the jam in the jars, roll it up.

Jam with apples from the multicooker

Peculiarities . For this jam, it is best to take overripe apples. These fruits will cook much faster and provide the necessary base for the jam. Citrus will add accents in this dish, giving the jam a delicate aroma and unusual taste.

Composition:

apples - 0.5 kg;
oranges - 0.5 kg;
lemon - one fruit;
sugar - 0.5 kg.

Step by step

Peel the apples, cut into small pieces.
Cut the zest from the oranges, chop the fragrant pulp into slices.
Wash the lemon, if you come across thin-skinned citrus, then you can not cut the zest.
Cut the lemon into slices.
Put all the raw materials in the multicooker bowl.
Cover the mass with sugar on top.
Set the "simmering" mode and cook the jam for two hours.
Stir the jam twice during cooking.
Grind the jam with a blender, as the consistency of the finished dish is usually far from the desired one (apples soften quickly, which cannot be said about oranges).
Spread the hot mass in jars, close the dish for the winter.

With zucchini

Peculiarities . If you want something unusual, then make orange squash jam. Do not worry about vegetable ingredient... Nobody can recognize him in an exotic dish.

Composition:

oranges - 0.7 kg;
zucchini - 1 kg;
lime (or lemon) - one fruit;
sugar - 0.9 kg;
water is a glass.

Step by step

Peel the zucchini, cut into small cubes.
Chop the citrus fruits together with the zest into slices.
Pour sugar into boiling water.
Dip the zucchini into the resulting syrup, boil them for about five minutes.
Then lower the oranges and limes.
Boil the mass, cook the jam over low heat for 40 minutes.
Roll up the finished product.

With lingonberry

Peculiarities. Jam, based on a combination of oranges and lingonberries, has an unusual taste. The delicacy has a rich aroma, strikes with a slight sourness and is remembered for a long time by its aftertaste. For this jam, it is better to take peeled oranges.

Composition:

oranges - four pieces;
lingonberry - two glasses;
sugar - one and a half cups.

Step by step

Rinse the lingonberries under running water.
Pour boiling water over the berries.
Peel the oranges, carefully cut off the white layer.
Cut the citrus into nice slices.
Place both ingredients in a saucepan and stir.
Wait until the berries and citrus begin to actively produce juice.
Place the container on low heat.
Let the lingonberry-orange juice simmer for about ten minutes.
Then add sugar.
Continue cooking the treat for another ten minutes.
Put the cooled product in jars.

Spice lovers can add cinnamon to the jam. However, do not add too much spice, otherwise the dish will lose its unusual exoticism.

From orange pomace

Peculiarities . If you are a big fan orange juice, then from time to time you come across a cake, which is constantly thrown into the trash. However, do not rush to ruthlessly deal with the remnants of citrus. Very tasty jam can be made from the cake.

Composition:

cake - 0.5 kg;
sugar - 0.3 kg;
ginger - a ring;
water - 50 ml.

Step by step

Put the cake in a thick-walled cauldron.
Chop the ginger, add to the cake.
Add sugar.
Pour in water, stir the mass.
Boil the jam for an hour (during this time, the skins will soften, the jam will become uniform).
Do not forget to stir the mass periodically.
Spread it over the banks, roll it up.

With tangerines

Peculiarities . The combination of oranges with tangerines will allow you to remember the New Year holidays even on an ordinary day. This jam has a rich taste and will easily protect against colds.

Composition:

tangerines - 0.7 kg;
oranges - 0.7 kg;
lemon - half a citrus;
sugar - 1.7 kg;
water - 650 ml.

Step by step

Cut the tangerines and oranges into wedges.
Pour sugar into the water, boil the syrup.
Pour citrus fruits with hot syrup.
Squeeze into the mixture lemon juice.
Stir the jam, leave it to infuse for a couple of hours.
Boil the mixture, cook it over low heat for ten minutes.
Refrigerate.
Repeat the boiling process three more times.
Then put the cooled jam in jars and seal it.

With carrots

Peculiarities . An unusual combination of citrus fruits with young carrots allows you to get aromatic jam... The dish will amaze you with its rich orange hue and summer flavor.

Composition:

young carrots - 0.6 kg;
oranges - 0.6 kg;
sugar - 0.8 kg;
lemon - two fruits.

Step by step

Squeeze the juice out of the oranges.
Peel the carrots, cut them into circles.
Squeeze lemon juice.
Dip the carrots into a saucepan, pour over it with lemon and orange juice.
Put the citrus cake in a bag, put it in a saucepan.
Grate the lemon zest, add to the carrots.
Cook over low heat, stirring occasionally until the zest is completely softened.
Remove the bag and add sugar to the saucepan.
Stir the mixture and continue to cook for another hour.
Pour the finished jam into jars, seal them.

With chokeberry

Peculiarities . This jam has a zest that gives the dish chokeberry... It gives the confiture not only color, but also light astringency.

Composition:

oranges - 0.6 kg;
lemon - two;
sugar - 2 kg;
chokeberry - 1 kg;
walnuts (kernels) - 0.25 g.

Step by step

Choke the chokeberry in a meat grinder.
Keep the citruses in the kimpyatka for ten minutes.
Then cut them open, remove all bones.
Grind oranges and lemons in a meat grinder.
Mix both gruels, add finely chopped nuts (they can be minced).
Add sugar.
Put the preparation on fire and boil it for five to seven minutes.
Then arrange in jars, seal and wrap up the canning.

With quince

Peculiarities . Quince contains many vitamins and minerals, therefore it is very useful for the body. It also goes well with oranges. You will see for yourself if you prepare a fragrant delicacy.

Composition:

oranges - 0.4 kg;
quince - 2.5 kg;
sugar - 2 kg;
water - 1.6 l

Step by step

Peel the quince, remove the seeds, chop the pulp into cubes.
Dip the fruit peel and core in water, boil for 15 minutes over medium heat.
Strain the syrup, pour over the quince cubes.
Boil the mixture for ten minutes.
Drain the liquid, add sugar to it.
Boil the syrup, pour over the quince.
Leave the jam to infuse for 10-12 hours.
Chop the orange, together with the peel, into small pieces, add them to the confiture.
Put the jam on the fire and simmer it over low heat for 40 minutes.
Spread the amber mass in jars, roll up.

Melon delicacy

Peculiarities . Honeydew melon can be used as a base for jam. And exotic notes will give the dish a tropical citrus - orange.

Composition:

melon - 1.5 kg;
sugar - 2 kg;
orange - 0.6 kg;
water - 0.75 ml.

Step by step

Peel the melon and cut it into cubes.
Fold the workpiece into a saucepan, cover with a quarter of the sugar.
V separate container boil the syrup by adding sugar to the water.
Received sweet water pour the melon with sugar, stir.
Insist the mixture throughout the day.
Drain the syrup, boil, refill the mass.
Wait ten hours.
Chop the oranges, add them to the melon.
Put the jam on the fire, boil it, stirring occasionally, until the pieces become transparent.
Spread out the jam, roll up

From feijoa

Peculiarities . Feijoa contains many beneficial substances for humans. But it is better to keep them fresh. That is why orange jam and exotic berries cook without boiling.

Composition:

oranges - 240 g;
apples (sweet and sour varieties) - 180 g;
sugar - 1 kg;
feijoa - 1 kg.

Step by step

All fruits, without cutting off the peel, cut into slices.
Grind them with a meat grinder.
Mix fragrant puree with sugar.
Spread the jam in jars, close with nylon lids.

With pumpkin and dried apricots

Peculiarities . For jam, pick a bright orange, sweet pumpkin... It is she who is able to harmoniously complement the slight sourness of the orange. This jam is sometimes prepared in pieces. If desired, jam from oranges, dried apricots and pumpkin can be minced. In this case, you get a homogeneous jam.

Composition:

pumpkin - 450 g;
sugar (preferably brown) - 75 g;
orange - two #
dried apricots - ten pieces;
water - 40 ml.

Step by step

Soak dried apricots in cold water, periodically changing the water, for about six hours.
Cut the oranges together with the zest into wedges.
Peel the pumpkin, chop into pieces.
Cut dried apricots.
Pass all ingredients through a meat grinder.
Prepare syrup from the water in which the dried apricots were soaked and sugar.
Combine the sweet base with the aromatic billet.
Put the mixture on fire in a thick-walled cauldron.
Simmer the jam for 15-20 minutes, remembering to stir.
Arrange in jars, cover with lids.

With physalis

Peculiarities . Physalis is commonly used for decoration ready meals... And only a few people know that aromatic and very healthy jam can be made from unusual fruits.

Composition:

oranges - 0.45 kg;
physalis - 1 kg;
sugar - 1 kg;
cinnamon - 7 g.

Step by step

Pierce the pure physalis fruits with a toothpick.
Put them in a saucepan, cover with sugar.
Wait 10-12 hours for the juice to come out.
Place the pot over low heat.
If there is little juice, then pour in a little water.
Boil the mixture, remove the foam and turn off the heat.
Slice the orange along with the peel.
Add citrus to physalis, add cinnamon.
Stir the mass, leave for a day.
After such insisting, move the pan to the fire, bring the jam to a boil again.
Reduce heat, simmer the dish until the physalis is completely softened.
Spread the mixture in jars, roll up and wrap with a blanket.

Never throw away the rind, even if the recipe for orange jam does not involve the use of the rind. Remember one secret. If you take the zest and grind it in a meat grinder, and then add it to the jam, then the preparation will acquire an incredible orange flavor. At the same time, even a true gourmet cannot feel the zest itself.

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

How to make orange jam

General principles work with such a homemade preparation is identical to those used for making currant, gooseberry, strawberry or apple jam. Citrus fruits are peeled partially (only seeds) 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 citrus pulp is taken - it is crushed at the last stage with the help of a blender - you get jam. However, the exact technology depends on whether you are making orange jam:

From the pulp - this is how jams and confitures are made.
On the basis of the zest - the inner contents are not used, thickly chopped crusts are cooked for a long time, until completely soft.
Mixed - take pulp and zest.

Preparation of food

What the main product should be depends on the intended type of orange jam: if you are going to make jam, you can use even beaten, overripe fruits - the pulp will still be crushed and boiled down to the maximum. For the jam, in which it is planned to preserve beautiful, almost luminous amber pieces, large, ripe citrus fruits are needed. For visual appeal, you can even pair the classic oranges and sweet reds to make the jam especially beautiful. A couple more preparation points:

To work with the zest, you need a very thin and sharp knife or fine grater.
Do not forget to check all fruits / berries for taste - 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 untrained hostess: in addition to the classic orange jam, there are variations of it with almost any fruits and berries, vegetables (mainly zucchini or carrots are added) and even some types of alcohol. Do not be afraid to deviate from traditional combinations - for this, there is no longer exotic fruit everything is allowed.

Orange peel "curls"

Time: 4 hours + 4 days.
Servings Per Container: 8 Persons.
Calorie content: 1482 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

After making a cruciform cut, peel the 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 in cold water, keep in it for 3 days. Water needs to be changed 3-4 times a day.
On the 4th day, fill with new water, boil for 15 minutes. Cool, repeat this step 3 more times.
Transfer the curls to a saucepan, cover with 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 Per Container: 10 Persons.
Calorie content: 4621 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

Peel off both citrus fruits, do not discard.
Cut the fruits themselves large, into 8-16 pieces, remove the seeds.
Sprinkle the orange slices with granulated sugar, forget for 2 hours.
Move the lemons into a saucepan, pour cold water on top so that it covers them completely.
Boil for 3 minutes. after boiling, drain the water and pour in a new one.
Cook lemon slices over low heat for about an hour and a half.
Similarly, cook for an hour and a half for oranges, but not in water, but in liquid from lemons. Cinnamon and vanilla sugar are also sent there.
Add the zest to the almost finished jam and wait for a new boil.
Pour the dessert into sterilized jars, put away for storage.

Orange jam with peel

Time: 2.5 hours.
Servings Per Container: 10 Persons.
Calorie content: 3502 kcal.
Purpose: for dessert.
Cuisine: English.
Difficulty: medium.

Citrus jam is convenient for adding to it not only berries / fruits, but also alcohol - 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. By original recipe zest is used, but the slices of the rind make the jam more appealing.

Ingredients:

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

Cooking method:

Mix squeezed juice from oranges with water in a saucepan.
Place everything except the peel (pulp, white layer, seeds) in a gauze bag.
Toss the chopped peel and whole lemons to the juice with water. Put the bag there. Cook for 2 tsp.
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 Per Container: 4 Persons.
Calorie content: 641 kcal.
Purpose: for dessert.
Cuisine: French.
Difficulty: medium.

Orange jam with the addition of ginger has sweet citrus notes and a slight astringency in the aftertaste, one of the main French desserts which is easy to prepare and eaten almost on the spot. If you are sure that you will enjoy a treat with such an amazing taste, increase the volume of all the ingredients, since you will get a small jar from the amount below.

Ingredients:

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

Cooking method:

Peel off the thick peel from the oranges through a fine grater and pour into a saucepan.
Add water and sugar.
Remove the films from the orange slices, throw the pulp there.
When the jam boils, add the lemon slices and the cloves pounded with a pestle.
Cook for half an hour, low heat.
Chop ginger finely, add to jam and remove from heat.

Time: 4 hours.
Servings Per Container: 15 Persons.
Calorie content: 6469 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

This orange jam differs from the rest of its variations by the cutting method: the pieces will be large, since these 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 taste 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 the washed oranges and tangerines into boiling water for 7 minutes. Take out, wait for cooling.
Cut into slices, remove seeds.
Pour orange-tangerine circles with clean water (400 ml), cover with sugar, leave for 2 hours.
Cook for 15 minutes, then let cool. Repeat this step 3 more times.
Add lemon juice, stir, distribute in jars.

Pumpkin with orange

Time: 1 hour.
Servings Per Container: 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 tasty storehouse of vitamins, and, secondly, there is not a single gram of sugar here - only honey, which is much more useful. Choose pumpkin of nutmeg varieties (pear-shaped): it is sweeter and has a more tender flesh. If you want a more interesting flavor, you can add lemon or some 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, roll 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, stir. After complete cooling, arrange in jars, store in the refrigerator.

Orange Zucchini Jam Recipe

Time: 10 hours.
Servings Per Container: 15 Persons.
Calorie content: 3274 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

If you are tired of desserts made of berries and fruits and you want a delicious treat with an unusual composition, get acquainted with this unusual jam from oranges with zucchini. No one will guess what products ended up in the jar without telling about it, since citrus fruits greatly change the taste and structure of the zucchini during cooking. If desired, add a cinnamon stick to the recipe.

Ingredients:

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

Cooking method:

Remove the skin only from zucchini and lemon. Thinly chop the pulp, mince.
Add small orange slices, cover with sugar. Leave overnight or 8 hours.
Cook until the optimum thickness is reached (about 2 hours), pour into jars.

With pears

Time: 6 hours.
Servings Per Container: 15 Persons.
Calorie content: 4652 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

What kind of berries and fruits it is supplemented with classic jam from oranges: pears are also included in this list. They boil down quickly due to the special structure of their pulp, therefore they are cut into large, boiled for a short time, but in several approaches with the obligatory complete cooling between them. For a fuller taste, some experts add a red sweet apple to 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 covered with sugar.
After 5 hours, they need to be boiled with water for 10 minutes.
When they have cooled 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 Per Container: 20 Persons.
Calorie content: 5009 kcal.
Purpose: for dessert.
Kitchen: home.
Difficulty: medium.

Don't like doing seams? Try making orange and apple jam, which does not require sterilization, and even when 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. Apples can be used of any variety, but the green ones will have the most interesting taste.

Ingredients:

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

Cooking method:

Cut the fruit into equal cubes, without peeling (remove the bones).
Cover with sugar, let the fruit stand for an hour.
Put on the stove, wait for a boil, cook for 10 minutes.
Insist in the same place for 6 hours.
Cook for another 3 minutes, pour the jam into the jars.

Orange jam

Time: 1 hour + night.
Servings Per Container: 8 Persons.
Calorie content: 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 more reliable preservation, you can boil a couple of cut lemons separately, and pour the resulting syrup into orange jam.

Ingredients:

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

Cooking method:

The orange slices from which the films were removed are laid out in even layers in the multicooker bowl.
Spread sugar evenly on top, leave everything in a slow cooker for 12 hours.
After that you need to add water, select the "steaming" mode, do not close the multicooker and cook the 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, remove only after cooling.

Secrets of making delicious citrus jam

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

Now there is no shortage of lemons, oranges, tangerines, and in every store you can buy them at a very reasonable price. Therefore, these fruits are available on the table in almost every family, especially in winter. Fresh fruits are usually eaten. But recently, fragrant has become very popular, amber jam from citrus fruits. This sweet dish has an amazing aroma and incomparable taste.

Let us, dear hostesses, do not stand aside and also prepare jam from oranges and lemons, the recipes of which I want to offer you. There is nothing complicated in this, but breakfast with such a dessert will be to the taste of all homemade people, regardless of age.

A Few Cooking Tips

Before making citrus jam, take a few useful tips to make a top class dessert. So:

Before you start cooking, be sure to wash the fruit under running water, and then dry it with a napkin.

You can cook with or without seeds. If the seeds are not removed, the jam will turn out to be more tart and slightly bitter. Also with the peel: it can be removed or left. And you can generally cook jam from some crusts, completely without pulp. I will also tell you the recipe for such a jam.

To make the taste more intense, you can add other foods during cooking: cinnamon, ginger, apples, and even pumpkin.

Now, let's get down to making orange and lemon jam. Here are some popular recipes:

Orange and lemon. Recipe number 1

For this recipe we need: 4 juicy oranges, 2 lemons, sugar.

How to cook:

Peel the fruit, remove the zest, which is cut into thin strips. Put the zest in a cup, add cool water, leave overnight. Put the peeled fruits in a bag for now so that they do not dry out. Leave them in the refrigerator overnight.

In the morning, divide the fruits into slices, pour the water from the zest into a saucepan where you will cook. Now combine the slices with the zest, weigh on a home scale. Sugar should be taken in the amount of 3/4 of the total weight. Fold the slices, zest in a saucepan, cover with sugar, boil. Reduce the heat to the minimum value, cook until the volume is reduced by a third. Remove the prepared jam from the heat, cool. By the way, if you cook for a long time so that the volume is halved, you will also get a very tasty jam.

Orange and lemon. Recipe number 2

To make jam according to this recipe, you will need the following products: 6 oranges, 6 lemons, 1 kg of sugar, 200 ml of water.

How to cook:

Put the fruit in a saucepan, cover with boiling water, blanch for 10 minutes. Then transfer them to another container with cold water, leave there overnight. Now, without peeling the skin, cut the fruit into circles, carefully remove the seeds.

Pour sugar into a saucepan, add water, boil the syrup. Place the sliced fruits in a saucepan and leave to soak for 4 hours. Then bring to a boil, cook for 10 minutes. Then turn off the heat, leave the jam for 2 hours. Then cook again for 10 minutes with a break of 2 hours. Do this 2 more times: cook for 10 minutes, turn off the stove for 2 hours. Put the finished jam in jars, pour over the syrup.

From orange and lemon peels

For cooking you will need: peel from a kilogram of oranges and a kilogram of lemons, 800 g of granulated sugar, 300-400 ml of water.

How to cook:

Wash the peel thoroughly, drain the water, dry the peel with napkins. Now cut it into small strips. Pour sugar into a saucepan, add water, boil the syrup. Put the chopped crusts in the same place, bring to a boil, cook over very low heat for 10 minutes. Put the jam in jars, cool.

Orange jam

For the recipe, we will need: 1 kg of juicy, fresh oranges, 1 kg of granulated sugar, 400 ml of water.

How to cook:

Peel the oranges, divide into slices, remove the seeds. In a wide enamel pan, where you will cook, add sugar, add water, stir, boil the syrup. Put there orange slices, bring to a boil, immediately remove from heat. Wait 1 hour, then boil again, reduce heat.

Cook, stirring constantly, for 15 minutes. Remove from heat again, wait another 1 hour. Then cook again for 15 minutes. Do this 2 more times. For the last cooking add 2 tbsp. tablespoons of thinly sliced zest. Cook until thick. Then cool the jam, pour hot into the jars.

Lemon jam

For the recipe you will need: 1 kg of lemons, one and a half kg of sugar.

How to cook:

Wash the fruits, cut into pieces, remove the seeds. Now grind everything with a meat grinder. Put the resulting mass together with the juice in a wide enamel pan, cover with sugar, stir, leave for 1 hour. When the sugar is almost dissolved, place the pot on the stove, bring to a boil, stirring constantly. Then immediately remove from the stove, cool, pour over the jars. Put the jam in the refrigerator, there it will thicken. It turns out a fragrant, transparent dessert of golden color. At the same time, due to the fact that it is not cooked for a long time, the jam retains all practically all useful substances.
Bon Appetit!

Today I have prepared for you detailed recipe my favorite jam. To cook delicious jam from citrus fruits - as easy as shelling pears! Since citruses are incredible fragrant fruits, you can already guess right away that the jam will turn out to be simply excellent, rich and tasty. Today I propose to stop my gaze on oranges and lemons, we will make jam from these ingredients, we will also add a little pleasant strawberry aroma, we will do this by adding tea, which in our case will be the basis of the syrup. After all, you will probably agree that syrup with plain water is no longer very interesting to cook, especially when there is such a variety of additives. Orange and lemon jam with peel is perfect for a cup of tea, and can also be used as a filling for pies or sand baskets. If you like oranges and lemons, you should definitely try this delicacy. You can make this very quickly.

- oranges - 200 gr.,
- lemons - 200 gr.,
- sugar - 400 gr.,
- water - 250 ml.,
- tea - 2 pinches,
- agar-agar - 2 pinches.

Prepare citrus fruits - wash and dry, wash with a vegetable / fruit detergent, rub thoroughly with a washcloth to remove the waxy surface layer. Then scald the oranges and lemons with boiling water. Pat dry citrus fruits with paper towels.

After the citruses have been processed, you need to cut them - into cubes or strips - as you like. Set aside the sliced lemons and oranges for a while.

Separately boil the syrup from granulated sugar, water and tea. First, boil water and tea, boil for a couple of minutes, then add sugar, continue to cook the syrup for another 3-4 minutes, until the sugar crystals completely dissolve.

Transfer the sliced citrus fruits to the syrup container.

Boil citruses in syrup for about 12-15 minutes, stir occasionally. A couple of minutes before the end of cooking, spray a little agar-agar over the surface of the syrup.

If the jam will be prepared for future use, put it in pre-sterilized jars, hermetically seal the jars with sterile lids, put upside down, cover with a blanket and leave for a day. Store in a cellar or closet. If the jam was not prepared for the future, then it is enough to cool it and serve it to the table. I want to invite you to cook this