Recipe of the most delicious orange jam. How to cook jams from oranges with peel, with ginger, lemon, banana, peach, rhubarb, apple, melon? Jam from oranges and lemons

27.09.2019

Do not surprise anyone, except to add some exotic component there. But bright, elegant oranges ... Jam from oranges is not only tasty, but also beautiful, and useful, and unusual, and ..., and ..., and ... As you can see, we have provided enough evidence in order to decide on a culinary experiment and Try to prepare orange jam on one of the following recipes.

Oranges jam: Simple recipe

This universal recipe It will help to prepare a delicacy to tea or for a sunset for the winter.

You will need:

oranges;

sugar (at the rate of 1 kg of sand on the same pulp weight - need kitchen scales!);

water - 500 ml per every kilogram of meakty.

For cooking this jam, ripe, ideally, fine-skinned fruits. Wash them with a brush, carefully cleaning the skirt. We dry.

We consider the zest. In the finished jam, it looks beautifully a zeper strips, but you cut, as it turns out. It is convenient to clean the zest with special fixture; You can also use a conventional grater or even vegetable.

So, the zest is cut by narrow ribbons, pour it with water and leave on the stove. Cook 10 minutes after boiling, we drain the water; Pour clean water and put on the stove again. We bring to a boil, wait two minutes and drag the water again. All of these manipulations are needed to eliminate the possible bitterness of orange peel.

Fruits clean, the pulp is released from films and bones. We lay out the peeled pieces of oranges in the container capacity and weigh the resulting raw materials for jam. We fall asleep the orange mass by the same amount of sugar and fill with water (500 ml per kilogram of cleaned oranges).

Jam on medium heat is tight to a boil and cook another hour and a half, after periodically stirring and removing the foam. By this time, the jam should thicken.

After that, we spill jam from oranges on sterilized banks and immediately roll up. Banks turn over; Wrap your blanket and leave before cooling.

Similarly, you can cook jam in a slow cooker.

Calculation give a little more accurate:

kilogram of thin oranges;

a glass of sugar;

glass of water.

Oranges clean, free from the films, lay out a multicooker in a saucepan. I fall asleep sugar and fill with water - in this state, we leave the pulp of citrus for an hour, and better - at night. Then we leave a saucepan in an open multicooker before boiling plus five minutes on cooking. The mode can be chosen "Cooking for a pair", "quenching" or "baking". Not leaving - you should have the opportunity to prevent the jam so that it does not fit. Next, the multicooker is turned off and leave the jam to the complete cooling. Heat again and cook after boiling for five minutes in two more sites, after which the jam spill over sterilized banks and ride.

After the first cooking, you can pour the contents of the pant of the blender, if you wish to get a jam.

identical number of oranges and lemons;

1 kg of sugar at the rate of 1 kg of fruit;

250 ml of water for every kilogram of fruits.

Citruses withstand in boiling water in the peel within 5 minutes, then we clean from the peel, cut into pieces, rings or slices, passing the bones.

At this time, sugar sugar into water, bring the syrup to a boil and wait for the dissolution of sugar.

Add prepared fruits to syrup and cook for 40 minutes on low heat with regular stirring, after which the jams from oranges and lemons immediately pour into banks and roll.

As a rule, in addition to pumpkins and oranges, lemon are added in addition to the pumpkin and orange. Take:

1 kg pulp pumpkin;

850-1000 g of sugar;

1 large juicy orange;
1 lemon.

My pumpkin, cut into small pieces. Orange clean, lemon - no. We liberate from the bones and finely cut (lemon - with peel). All components for jams fall asleep sugar and leave for the night.

Capacity with raw materials for jams put on a slow fire and cook before the thickening, it usually takes no less than half an hour. The finished jam from pumpkin with oranges ride into sterilized banks and leave cool in an inverted form under the blanket.

If desired, the finished jam can be pouring and bring to boil once again before weave it.

Take:

1 kg of apples;

1 orange;

500 g sugar.

Apples are released from the peel, cut into small cubes, along the way, removing the seeds. Oranges also cut, but leaving the zest; We remove the bones and smash the flesh with a blender. Add to sliced \u200b\u200bapples, fall asleep sugar. Cook on a slow heat of 40-50 minutes with regular stirring; Signs of readiness - Slowing syrup from a spoon. Such jam can be poured over sterilized banks and roll or stored in the refrigerator.

1 kg of zucchini;

3 orange;

1 kg of sugar.

My zucchini and rub on the grater, lay out in the enameled container and fall asleep with sugar. We leave for the night .. on average fire, cook 30 minutes when stirring, then turn off the fire and leave cool for several hours.

When re-cooking in jam, add prepared oranges: washed, dismissed from peel and bones chopped by pieces. We bring to a boil again, weganing for 15 minutes and retain cool. The third Cooking assumes 15 minutes of boiling, after which the jam is immediately spilled by sterile banks.

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

5 large oranges;

600 ml of water;

500 g sugar.

Citrus My - To do this, use a brush well. Oranges clean, making accurate cuts on the peel: first we divide every orange on 4 parts, and then each segment is cut into thin stripes. The peel is removed as it is: with a zest and white inside. Prepared strips pour cold water and soaked the day, periodically changing water.

Now the painstaking work begins, which requires impairment. Needlewomen will even enjoy! Cut off the inner white part, then we turn each strip into relatively tight roll and we ride the thread with an ordinary needle (just too thin do not take, otherwise it can break it). The thread is best to take white.

An option for those who love easier - cut the peel with small squares and do not bother with thread.

In any heat-resistant container pour cold water, immersed in it the resulting beads of orange spirals orange skins and put on a slow fire. We bring to a boil and leave to leave for another 15 minutes, after which the water merge. The same is done twice again.

Cook syrup: To do this, sugar sugar and cook, having reduced the fire after its boiling. So that the syrup does not digest, periodically check its readiness: a drop of syrup on a plate should not be spread. At this stage, the syrup is considered ready, the fire turn off and give the syrup to cool, after which we pour fresh in it lemon juice.

In the syrup we put spirals (still strung on the thread) and bring the mass to a boil. Gently release the orange peel from the thread and spill the hot jam on dry, sterilized and slightly warmed banks. We ride.

1 kg of oranges;

100 g of fresh ginger root;

1 kg of sugar;

2 liters of drinking water.

Citrus is well mine, clean from the peel, squeeze juice from the pulp, and cake finely cut. Ginger clean and rub on a small grater. In the cooking container, we fold cake, ginger, juice, sugar and water.

We put the saucepan on the stove, on a weak fire, and slowly bring to boiling, after which the fire is somewhat increasing and cook, stirring, a quarter of an hour before thickening.

Hot spill on sterilized and heated banks and ride.

An unusual combination of the gooseberry with an orange is another recipe in your culinary piggy bank. It will take:

1 kg of ripe gooseberry;

3 orange;

1 kg of sugar.

We prepare the gooseberry: mine, pick up the tails. Oranges are also mine and cut by large pieces along with the zest, while not forgetting to remove bones. Pass prepared fruits through the meat grinder, fall asleep sugar and leave until sugar is dissolving, after which the jam can be put on the stove.

After the mass boils, we reduce the fire to a minimum and leave to leave for 20 minutes, after which they immediately spread through sterile banks and preserve.

To prepare such a jam, you will need:

500 g of mandarins;

500 g oranges;

1-1.2 kg of sugar;

500 ml of water.

All the fruits are blanching in boiling water for 5 minutes, then we drain the water, and the citruses are left with room temperature cool.

From water and sugar cook syrup. At this time, we cook fruit: tangerines and oranges cut thin circles with the skin. Along the way, we remove all seeds.

Syrup pour prepared fruits and leave for several hours to appease. Then cook in three approaches; Boiling time with each approach - 15 minutes. Between the approaches, several hours should pass for the jam to fully cool.

At the end of the cooking, at the third approach, add freshly squeezed lemon juice. Hot boaren from tangerines and oranges we break over banks and clocked.

3 large oranges;

2 large ripe kiwi;

half of the lemon;

800 g of sugar;

100 ml of water;

package of vanilla sugar.

Orange and lemon cut into pieces, freeing from the bones, and then skip through the meat grinder or grind a blender. In the resulting mashed potatoes, we fall asleep sugar and put the saucepan on the middle fire.

While the mass is preparing boiling, engaged in kiwi. Clean it from the peel and cut into circles or slices - how best. In the only difficulty mass of lemon and oranges, we suck chopped kiwi, mix and continue to cook for another 25 minutes, after which the prepared jam immediately spill on banks; We ride.

1 kg of bananas;

1 kg of oranges;

1 kg of sugar.

The amount of sugar can be reduced, because Due to sweet fruits, the sugar itself can give a gentleness.

Bananas clean, cut circles. Oranges clean from the peel and films, free from the bones. I spread the pulp in a bowl for cooking jam, put the bananas on top, but do not mix. Third layer - sugar. We put the mass on a slow fire, bring to a boil, after which you prevent.

After boiling jam from bananas and oranges, cook 40 minutes, not forgetting to remove the foam, and then spill on banks; We ride.

1 kg pears;

1 small orange;

1 kg of sugar;

2/3 of Art. water.

For this jam choose ripe, but not overwhelmed fruits. Depending on the variety, we decide whether to leave the fruits in the jam of the peel (too thick and coarse in the jam will become even harder). Each pear is cut into thin slices and laid in a container with water and salt at the rate of 1 tsp. Salts on 1 liter of water.

Syrup Cook from the title amount of water and sugar. We merge pears into a colander, and then lay them out in syrup and cook 7 minutes on a small fire. Capacity with jam covering a grid or gauze, leave cool, you can at night.

When repeated cooking, we bring jam from a pear to a boil, boiling 7 minutes and again we assign not a few hours. This stage repeat three times.

With the last cooking in the jam, add sliced \u200b\u200borange chopped with thin slices. The last cooking is the longest - 30 minutes on slow fire; Do not forget to stir jam. We break through sterile banks and ride.

3-4 persimmons of small size;

1 orange;

1.5 tbsp. Sahara.

The persimmon is cleaning from the peel, cut into pieces, we fold into the saucepan and fall asleep sugar. With an orange we wash the zest, press juice. Juice and zest also add to Person's saucepan.

Place the saucepan on fire and after boiling on slow fire, cook for another 20 minutes. We assume aside and let cool. After a few hours, during re-cooking, it boil the jam for another 10 minutes and bottled according to sterile banks.

1 kg of cranberries (frozen also suitable);

1 orange;

1 kg of sugar;

200 ml of water.

Berries and orange is well mine. With an orange we erase on a shallow grater of the zest. From the fetus itself, press the juice and dilute it with water so that the total fluid volume is 250 ml.

We prepare the syrup - for this sugar pour a mixture of water and juice and bring syrup to a boil, after which we immediately lay out the whole cranberry and cook for about 15 minutes - to the easy thickening of the jam, after which they are snipped into the ceda jam and cook another 5 minutes.

Cranberry jams with an orange hot layer in sterile jars and rush.

Unusual but extremely delicious jam From carrots with orange and almond. Let's try?

It will take:

1 kg of carrots;

2 orange;

150 g almond;

1-1.1 kg of sugar;

4 tbsp. honey;

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

Motor carrots, clean, wash again and rub on the grater. So far I am engaged in carrots, on fire there is a saucepan with 2 liters of water. I lower carrots in boiling water and leave to boil for 10-15 minutes. We merge the contents of the pan in the colander and are engaged in syrup.

For the syrup, press juice from oranges and pour it into a saucepan for cooking jam. There, add sugar and honey, prepared drinking water. We put the syrup on fire and boil exactly 7 minutes, then you suck in the syrup of carrot and cook another 25-35 minutes.

If you have unclean almonds, we blame it in hot water 10 minutes, after which we merge the water through the colander, and the nuts free from the skin.

At the end of the boiling of jam, add fresh-free lemon juice and whole tons of almonds. Hot jam pour over sterile banks and preservative.

For red currant, we take products in such proportions:

1 kg of currant;

1 kg of oranges;

1-1.2 kg of sugar.

For black currant, the calculation is such:

1 kg of currant;

2 orange;

1.5 kg of sugar.

The technology of cooking jams from currant with oranges in both cases is the same. My fruits and berries, I swore currants. My oranges, cut into pieces with the skin and remove seeds.

The prepared fruits smolden the blender until uniformity, we fall asleep sugar, mix. At this stage, sugar was almost dissolved, and such a cold jam is already quite possible to decompose on banks and stored in the refrigerator. For a longer-playing result and independence from household appliances, jam can be heated, but do not bring to a boil, and then decompose on sterile banks, roll and store in a cool place.

1 kg of apricots;

1 orange;

800 g of sugar;

1/3 lemon.

All fruit is well mine. From Lemon, press the juice and pour it into the container for cooking jam. There, add sugar.

Oranges cut into pieces along with the skin, but carefully choosing bones - they are not needed in jam. Cooking apricots: we divide on halves and remove bones. Sliced \u200b\u200borange and apricots pass through a meat grinder or grind a blender to a puree state. We add to lemon juice with sugar to lemon juice.

Cook on a moderate heat to a boil, stirring. Watch that all sugar solumed well. Then we increase the fire and with a constant stirring, let's get drunk 10-15 minutes. Be sure to remove the foam.

Hot apricot jam We break with orange on banks, ride.

2 grapefruit;

1 orange;

400 g of sugar.

Grapefruits and orange cleanse from the peel, remove seeds and films - leave one flesh. Lemon withstand in boiling water for two minutes, dry; We erase from it on a shallow grater of the zest and add it to the prepared pulp of citrus. From the lemon itself, press the juice and pour it into a container to raw materials for jam.

The jam on a moderate fire is brought to a boil, not forgetting from time to time to stir, and then on slow fire, boil until its volume decreases twice.

Such a jam of grapefruits and oranges store in the refrigerator or in a hot form we spill on sterile banks and ride.

We hope our selection of jam recipes from oranges you have liked and you have chosen a couple of troika delicious ideas for implementation.

Eva Casio Especially for the site

Jam or jam from fruits of various citrus plants are pretty simple. Lemon-orange jam is delicious, beautiful and fragrant. In those countries where citrus trees grow perfectly in the open sky, the jam from their fruit is part of national Kitchen. Jam from a variety of citrus fruits is boiled in Argentina, Portugal, Spain. Recipes of this dish great set. Although in general terms citrus jam is boiled as well as berry or apple jam.

Interestingly, in Portugal prepare jam from fruits, which are called Laranja Amarga. The name is translated as a bitter orange, but. Most likely, we are talking about his closest relative of Pomeranian. In Russia, one of the first mastered the preparation of jam from Gorky Orange Wife of Lion Tolstoy Sophia Andreevna. In the fresh form, the fruits did not eat, they were bitter and sour. But in confectionery and perfumery, they were used quite widely. On the misappropriate fruits, the so-called orange nuts, various alcohol tinctures were preparing, and from fresh bitter oranges cooked jam, made a marmalade. Sophia Andreevna all his recipes recorded in the cookbook, according to which they prepared in the house of the Great Writer. The recipe for her jam from wild orange was not very different from modern recipe lemon orange jam, except instead of grams used a piece of weight pound.

Prepare a similar jam by the forces and any modern hostess. For him, of course, oranges of table varieties will be used, because today oranges or bitter oranges can hardly be found in the trading network.

To prepare lemon-orange jam, you will need:

oranges 4 pcs.;
lemons 4 pcs.;
sugar 1 kg.

Recipe

Keysman to help

The following secrets will help cook citrus jam delicious:

if there is an opportunity, not only for jam, but also for food it is desirable to buy oranges of tables with a thin skin, if you buy these fruits from Morocco, then they will have very little bones, and they will be very sweet.
clear citrus, without damaging the pulp, can be a tablespoon, through a small incision to install a spoon between the fruit and the leather convex side up and, moving the spoon in a circle, remove the entire skin.

_______________________________

Sequence of cooking jams from oranges and lemons:

Lemon-orange jam will not only excellent addition To tea and stuffing for pies, rolls, cakes, but also help recover during a cold.

With peel is a delicious and fragrant delicacy that is so nice to serve to the table. The treat will launch a member of a hot summer sun and will help to warm the cold winter evening.

Oranges jam with peel

The dessert recipe is somewhat different from ordinary ways Preparation of berry jams. Therefore, read the instructions carefully and follow it exactly:

Wash and dry one kilogram of Moroccan oranges.
Cut the fruit with thin rings along with the skin and remove all the bones.
Pour two glasses of water into a large saucepan and pour a half kilogram of sugar.
Welsh syrup, and then carefully lower the orange mugs into it.
Bring the fluid to a boil and remove the foam.

Cooking the future dessert follows at least two hours. After the jams of oranges with the peel will be ready, spread it on sterilized banks and sunk.

Orange jam with lemon

The amazing taste of this sweet delicacy will be remembered by the first time. So you can safely prepare a double portion aromatic dessert. Often, novice hosts have a question about the number of ingredients. How much sugar is needed for cooking jam? We recommend not to get involved in this recipe, as the taste and aroma of fruits do not need additional reinforcement.

Wash citrus thoroughly - we will need a kilogram of oranges and one major lemon. For this purpose, you can use the brush and even detergent (if you are guaranteed to remove it completely).
Cut the fruit in half and squeeze juice into a large bowl.
Remove the flesh and finely chop it.
The peel of oranges in the same way cut into small pieces.
Put prepared products in a large saucepan, pour juice into it, two and a half liters of water.
Prepare jams from oranges with peel on medium fire. After the fluid boils, the fire should be reduced and continue cooking within two hours.
When the peel becomes soft, put half a cup of sugar in a saucepan and wait until it is completely dissolved.
Bring the fluid to boil again and thumb up it is another quarter of an hour.

Meanwhile, prepare banks for jam - they should be thoroughly rinsed and sterilized. When the future dessert is ready, spread it into the glass container, close the lids and deposit into the cool and dark place.

Orange crust jam

It turns out, fruit crusts are a very valuable product. Of these, an amazing dessert can be prepared, which is not only very tasty, but also has a very presentable look. You will be able to decompose the treats along the beautiful glass vases or use it as decoration for cakes and pies. The recipe for jam is very simple:

Take three large oranges, hide them with boiling water, and then rinse under running water.
Cut the fruit in half and remove the flesh. Corks cut down quite thin stripes. If they have a thick skin, do not forget to cut the white interior.
Turn the workpiece with tight rolls and slide on the thread. After that, put them in a saucepan and fill with cold water. Put three or four days, periodically changing water.
When the workpieces become soft enough, put a saucepan on the fire and cook a quarter of an hour. After that, change the water and repeat the procedure several times.
How many sugar and water should be used? To answer this question, weigh your crusts on the kitchen scales. The amount of sugar should be one and a half times, and the water is twice.
Suppose that the weight of the crusts amounted to 200 grams, then 300 grams of sugar and 400 ml of water should be taken. Fold the ingredients in the saucepan and put on the middle fire. If you wish, you can add a piece of crushed ginger root.
When syrup thickens, add half a teaspoon to it citric acid. Threads from "Bus" should be removed when the jam will be ready.

Put the treat in the jar and close it tightly. Serve dessert to the table can be as soon as it cools.

Oranges and gooseberry jam

it tasty treat Raise your mood and your guests. You can cook it according to the following recipe:

Prepare for processing two kilograms of berries and five large oranges with thin skin. For convenience, cut the fruit with a knife into small pieces.
Skip the gooseberry and oranges through the meat grinder (use the nozzle for vegetables and fruits) or grind them with a blender.
Purchase the resulting mashed potatoes into a large saucepan or pelvis, and then add two and a half kilograms of sugar to it.
Put the dishes on the fire and bring its content to boil.

For storage you will need sterilized jams for jam and polyethylene covers.

Jam "Sunny"

The exotic taste of pumpkins and oranges is able to raise the mood even in the most rainy day. Therefore, we assume our recipe and surprise our original dessert.

700 grams of pumpkins Cut pieces (you can use fresh or frozen vegetables).
Five oranges rinse, soda on the grater of the zest, and the flesh is finely cut.
From one juice.
Put a pumpkin in a saucepan and put it on fire. Add lemon juice and boil ten minutes.
After that, add one kilogram of sugar to the dishes, and a pack of gelatin.
Bring the jam to a boil and put a cinnamon stick to it. Five minutes later, the spice should be delivered.
If you want the jam to be homogeneous, then at this moment it should be taken by a blender. If you prefer a treat with whole pieces, then this step can be skipped.

When everything is ready, spread the dessert for clean banks, close the dishes with the covers, turn it upside down and leave it to a complete cooling.

Conclusion

Jam from oranges with peel can be used as prescribed immediately after cooking or stored for several months. This delicious dessert It perfectly complements hot drinks, and is also widely used to decorate cakes and homemade cakes.

The delicacy is a little tart, even bitter, but very pleasant to taste. The consistency is thick enough, and the color is unusual, amber. To learn how every mistress should be prepared, since it is impossible to even imagine more delicious jam.

Products:

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

Cooking:

All oranges thoroughly wash, cut, squeeze a little juice.
The remaining flesh and the skin finely cut.
Share everything in a saucepan, pour juice and water, cook 1.5 hours.
After that, pour sugar already, continue to cook until it is completely dissolved.
Remove the container from the fire and only 15 minutes to wait so that the jam is cooled.

Pour the dessert on banks and roll.

Orange crust jam (video)

The most delicious jam of oranges with lemon

Lemon jam in combination with oranges is something extraordinary .. Beautiful citrus slices in the future can be used as decoration of all kinds of desserts or simply serve with tea.

Calorie: Not specified
Time for preparing: Not indicated

In the cold season, almost each of us faces various colds, which are out of order for a week, and maybe even for a longer period. So that it happened as less as possible, it is necessary to help your body to deal with infections and carry out prevention. Excellent prevention in the cold season is proper nutrition, and eating products rich in vitamins. One of these products is raw jam from oranges and lemons. It perfectly supports immunity, because it is rich in vitamins, besides, it is very tasty and fragrant.

Ingredients:

- Orange - 1 pc.,
- Lemon - 1 pc.,
- Sugar - 150 g,
- Ginger root fresh - 5 g.

Recipe with photo step by step:

Wash lemon thoroughly. Since it will be used to be used for jam to be used, it is desirable to quiet it with boiling water to destroy all dangerous microbes. If the lemon is large, you need to cut off 0.5 parts from it. If the lemon is small, you can take a whole. Cut the lemon without removing its peel into small slices. Limon seeds with cutting remove.

Exactly the same procedure that we have been done with Lemon, repeat with orange. Those. My, we blow up with boiling water, cut with the skin, remove seeds.

Cleaning the skin of the fresh root of ginger.

Orange for raw jam with lemon and ginger, we also have to skip through a meat grinder.

To the mixture of lemon and ginger, add Cashitz from an orange.
The resulting mixture we fall asleep sugar sand.

We thoroughly mix all the ingredients with each other. Sugar must be completely dissolved in this mixture and evenly allocate all over the volume.

We prepare jam jams. They must be clean and dry. For this, we are carefully mine and dried. In the prepared jars we declare jam from citrus and ginger root, and close the jars with a lid. In this form, the jam can be stored in the refrigerator.

This raw jam of oranges and lemons can be simply taken in the mornings on a teaspoon that saturates its body by vitamins. You can use it as the usual jam to tea and any baking. Citrus and ginger jams have a delightful aroma and an excellent taste with sourness. It will definitely like you and all members of your family. Do not be lazy to cook it, and you reliably protect yourself and loved ones from winter ailments. Drink it with the whole family throughout the cold period, and do not get sick.

Starine Lesya

Recall that last time we prepared