Bright and fragrant orange jam is a godsend for those with a sweet tooth who are trying to keep their figure. An unusual citrus dessert is prepared with a minimum amount of sugar. That is why it can be safely considered dietary, although it contains sugar. The taste of this jam is rich and expressive. This delicacy is perfect for toast for breakfast. The sweetness is perfectly set off by a small, pleasant bitterness.
How to make orange jam
Exquisite orange jam is rich and original taste. The secret of expressiveness of this unusual dessert lies in the way it is prepared. The thing is that fragrant jam is brewed exclusively on the basis of citrus fruits. Both pulp and zest will be used. The recipe does not include preservatives and artificial thickeners. Thanks to the “correct” composition, the result is very thick jam from oranges. It has a rich, bright aroma and a colorful shade that will dilute breakfast even on the most cloudy morning.
Preparing orange jam is easy. Doing it at home on your own is not difficult. Such a delicacy will be ideally combined not only with toast or cookies, but also with yogurt. Also, sweetness can be used as a filling for home baking. It is recommended to dilute the expressive sweetness of fruits with lemons. The zest of yellow citruses is incredibly healthy and contains a huge amount of vitamins.
The peculiarity of this recipe is that it is best to boil the lemon zest, and pour the orange pulp with the resulting syrup. And the zest of orange fruits is usually added to the jam itself. Thanks to this step, the dessert will turn out to be more original and acquire a unique, charming aroma.
As for the amount of sugar, it's a matter of taste. It can be varied based on your own desires and preferences. You can also dilute the treat with a cinnamon stick. This will give the aroma of sweetness additional bright accents.
Step by step orange jam recipe with photo
Want to make orange jam but worry you can't handle something so exotic? culinary masterpiece? Then take advantage of our step by step recipe orange jam!
Ingredients
To cook amazing citrus jam, you will need to prepare the following products:
- oranges - 1 kg;
- sugar - 1 kg;
- lemons - 2 pcs.;
- water - 1 l;
- cinnamon - 1 stick;
- citric acid - 1 tsp.
Cooking method
Based on a step-by-step recipe for orange jam with a photo, cook original dessert amber shade is not difficult. After all, the method is really simple. So how should you proceed?
- To begin with, oranges should be thoroughly washed under running water and dried on a towel. The peel is peeled off the prepared fruit. Also, from two of these oranges, you need to remove the zest, transfer it to a separate bowl and put it in the refrigerator for a while.
- "Naked" oranges should be chopped in random order. Fragrant and healthy fruits can be cut into slices or circles.
- Now you need to take a deep pan or stewpan. You need to pour water into the dishes. It is in it that the future exquisite orange jam will be cooked. You will need to fill the entire volume of sugar indicated in the recipe in a saucepan and shift the zest removed from two lemons. In the resulting composition, you need to boil the workpiece on fire for about 5-8 minutes. This peculiar juice will become the basis from which orange jam will turn out.
- Next, you need to take another pan. It should be with a thick bottom and walls. It is necessary to shift the pulp of oranges without sugar into it and warm them up a little by putting them on fire. In a saucepan to the orange mass, add lemon juice-syrup, previously removed from heat and freed from pieces of fruit. All the ingredients that make orange jam should be thoroughly mixed. At the same step, put a cinnamon stick into the mass and squeeze the juice of a couple of lemons into it.
Note! It is recommended to remove the peel from lemons from which it is planned to squeeze juice. This will avoid bitterness in the finished citrus jam.
Plus, at this stage, the amount of citric acid indicated in the recipe should be put in the pan.
- The resulting jam from oranges with the addition of lemons and sugar should be boiled over minimal heat. Cooking will take at least 120 minutes. Ideally, this is 2-3 hours. When no more than 30 minutes remain until the jam is ready, you need to remove the largest pieces of oranges, which are also thoroughly saturated with sugar, and a cinnamon stick from the container with a slotted spoon. The spice must be discarded, and the pieces of oranges will need to be crushed with a blender. This puree should be put back into the dish on the fire. Plus, you should grate the zest of one orange on a grater and also put it in the jam.
- That's all! Fragrant and bright orange jam with cinnamon and sugar is ready!
- The resulting hot dessert is laid out in pre-prepared jars. They need to cool down a bit. Ready sweetness can be served immediately to the table with slices of bread or toast. If you do not plan to use the jam right there, then the containers should be transferred to the pantry.
Orange jam video recipes
Would you like to learn the details of making orange jam in even more detail? Then check out the video recipes.
If you systematically use an orange, soon it can normalize the digestive system, as well as help people suffering from beriberi. Citrus copes with spasms in the stomach and regulates its motility.
Orange jam: a classic of the genre
- oranges (peeled) - 1 kg.
- sugar - 850 gr.
- table water - 1250 ml.
- Send the prepared fruits to a saucepan with a thick bottom. Pour in the required amount of water indicated in the ingredients. Send the container with the product to the stove, wait for it to boil. Cover the oranges with a lid, cook for about 50 minutes.
- Strain the decoction with a sieve. Randomly chop the citrus into small pieces. Remove the seeds from the fruit, place them in gauze, tie with a thread. Combine decoction and sugar in a saucepan.
- Turn on the minimum fire, wait for the sand to dissolve. Remove foam if necessary. Place the citrus pieces and seeds in a bag into the hot syrup. Stir the product, boil for 35 minutes. Turn off the burner, remove from the stove.
- You won't need the bag of orange seeds anymore, get rid of it. Arrange the jam in jars or cool and serve. Also, the delicacy can be consumed hot after cooking.
Orange and peach jam
- water - 460 ml.
- granulated sugar - 3.9 kg.
- lemon - 4 pcs.
- walnuts(peeled) - 180 gr.
- oranges - 6 pcs.
- peaches (hard) - 3.7 kg.
- Pour boiling water over the peaches, remove the shell, remove the seeds. Chop fruit into small pieces. Wash the oranges, grate the zest on a fine grater. Remove bones if necessary. Cut the fruits into slices.
- Chop the walnuts with a knife, wash the lemons, remove the zest, chop. Cut the pulp into small pieces. Combine fruits and citrus zest in a metal bowl, pour in water. Send the components to the plate.
- Boil the ingredients until the peaches soften. The manipulation time will be half an hour. Don't forget to stir the ingredients. At the same time, heat the oven to 140 degrees. Place granulated sugar in a suitable container in the oven.
- The sugar should just warm up a little. As soon as the peaches reach the desired condition, add sand. Keep stirring the ingredients. Once the sugar has dissolved, add the crushed nuts.
- Boil the delicacy over medium heat until thickened. In this case, the components must be constantly stirred. The operation time will be about 10-13 minutes. Roll up the finished jam in the traditional way.
- large oranges - 4 pcs.
- lemon - 0.5 pcs.
- sugar - 450 gr.
- Remove the peel from half an orange and 1 lemon. Pass the zest through a blender. The rest of the fruit must be peeled and chopped into small pieces. Send the prepared fruits and citrus gruel to a common container.
- Pour in drinking water so that the liquid completely covers the fruit. Leave the container with the contents in a cool place for about 20 hours. After the time has elapsed, drain the water, squeeze the fruit a little.
- Place lemon and orange slices in multi bowl, add zest and granulated sugar. Stir the food. Set the “Extinguishing” program on the kitchen appliance, wait for the composition to boil.
- After that, open the steam valve, simmer the products for about 35 minutes. After the expiration of the period, the multicooker must be switched to the “Baking” mode. Wait for the end of the manipulation, roll up the jam classical technology.
Orange jam with grapefruit
- orange - 3 pcs.
- lime - 1 pc.
- grapefruit - 1 pc.
- drinking water - 475 ml.
- lemon - 1 pc.
- granulated sugar - 1.5 kg.
- Rinse the fruit thoroughly, remove excess moisture with waffle towels. Using a sharp knife, carefully cut a thin layer of zest from oranges and grapefruit. Set the raw material aside.
- Remove white flesh and pits from citrus fruits. Separately chop the lime and lemon into thin slices, without removing the zest. Place all citruses in a fireproof container, pour in water. Turn on the stove.
- After boiling, boil the food over low heat for about 30 minutes. Remove the saucepan from the stove, leave at room temperature for 10-12 hours. After that, pour granulated sugar into the pan, send it to the burner.
- Boil the components for about 1 hour. The product should have a jelly-like consistency. Stir the contents throughout the process, otherwise the composition will burn. Send the finished jam to jars, cork.
Jam from oranges with zest
- water - 950 ml.
- lemons - 2 pcs.
- oranges - 6 pcs.
- sugar - 970 gr.
- Rinse the oranges, remove the zest from them, cut the peel into thin strips. Chop the pulp into small pieces. Remove the film from the fruit. Do the same with lemons. Combine citrus pulp and zest in a saucepan.
- Pour in enough water to cover the fruit. Leave the components to soak for a day. After a while, drain the water, add granulated sugar, mix the ingredients, send to the fire. Boil the fruit mixture for 45 minutes. Roll up.
- oranges (fleshy) - 970 gr.
- lemons (medium) - 2 pcs.
- granulated sugar - 1 kg.
- ground cinnamon - 10 gr.
- drinking water - 1 l.
- citric acid - 8 gr.
- Prepare citruses according to classical technology. Chop oranges into small cubes. Set aside the zest from 2 oranges. Place the pulp in a thick-bottomed saucepan, sprinkle with sugar. Mix the ingredients, soak for 4 hours.
- After the expiration date, squeeze the juice from the lemons. Pour in to orange mix. Take a saucepan, place lemon zest in it, add 1 liter. drinking water. Boil the product until completely softened.
- Strain the broth through cheesecloth, pour the liquid into the orange thick. Add ground cinnamon and citric acid, mix the ingredients, boil for 2 hours on minimum heat. As soon as the mass reaches a thick consistency, turn off the stove, cool.
- Catch the citrus pieces, pass through a blender. Place the resulting gruel back into the pan. Also, the previously set aside zest must be added to the total mass. Finely chop it first.
- Re-boil the components after boiling for another 12 minutes. Distribute the jam in sterile containers, cork. Store in the refrigerator if possible. An orange treat can be consumed the next day.
Orange jam with cognac
- lemon - 1 pc.
- granulated sugar - 550 gr.
- lime - 2 pcs.
- agar-agar - 12 gr.
- water - 600 ml.
- oranges - 3 pcs.
- cognac - 85 ml.
- Wash fruits in the usual way. Remove the zest from the citruses, chop into strips. Remove the white layer and film from the fruit. Cut the pulp into small slices, discard the seeds.
- Send all prepared foods along with zest, pour in water. Cover the pan with a lid, leave the ingredients for a day. After the time has passed, strain the liquid, add sugar. Place the container on the stove, cook the fruit for 30 minutes after boiling.
- A quarter of an hour before the end of the manipulation of agar-agar, pour 120 ml. pure water. Wait 10 minutes, boil in a separate container. The consistency of the composition should be similar to jelly. Pour the mixture into the prepared jam, mix thoroughly.
- As soon as the citrus treat is ready, you need to add alcohol to it. Mix the product, pour into processed jars. Roll up, after cooling, store in the back room.
Orange jam with ginger
- oranges - 2 kg.
- sugar - 1.9 kg.
- lemon - 3 pcs.
- ground ginger - 12 gr.
- Prepare citruses, dry. Grate the zest, remove the white layer. Chop the flesh into pieces, remove the stone and shell.
- Send the fruit to a thick-walled saucepan, add sugar. Stir the ingredients thoroughly, send to a slow fire. Boil the products for half an hour, add ginger powder 10-12 minutes before the end.
- Mix the ingredients again, pack the jam into jars. Once the composition has cooled, send it to the refrigerator.
It's no secret that an orange contains vitamin C, so the fruit should be eaten during a cold. However, citrus jam should not be abused, otherwise an allergy may occur.
Video: how to make orange jam
Description
orange jam - perfect dessert a delicious addition to homemade yogurt and a great topping for hearty pastries. We will prepare orange jam at home, and the step-by-step recipe with a photo below will help us with this. We offer to dilute the rich taste of orange by adding lemons, as well as citrus fruit zest. By the way, the zest of both lemon and orange contains almost twice as many vitamins as the pulp. Therefore, in order to enrich the vitamin composition of the delicacy, we will use the zest of lemon and orange in the preparation of delicious thick jam.
We will boil the lemon zest, and then pour the pulp of oranges with sweet lemon syrup. A orange peel we will add it directly to the jam itself, where it will be fully felt on the palate and will give the jam a unique rich aroma.
The amount of sugar in this recipe depends entirely on your taste and desire. A cinnamon stick is an optional element and serves only to give an additional shade of smell to the future orange jam.
Let's get down to making orange jam for the winter!
Ingredients
-
(1 kg) -
(1 kg) -
(1 l) -
(2 pcs.) -
(1 stick) -
(2 tsp)
Cooking steps
First of all, thoroughly rinse and peel all prepared oranges, put the zest from two of them in the refrigerator: we will still need it.
We cut peeled oranges in any way convenient for you into slices or circles.
Pour water into a deep saucepan or into a suitable saucepan, in which our future jam will be cooked, pour all the sugar and the zest of two lemons into the same place. Boil the lemon zest for 5-8 minutes.
In a separate dense saucepan, heat the pieces of crushed pulp of oranges. Add sweet to oranges lemon syrup already without the zest, which we prepared earlier, mix the ingredients thoroughly, add one cinnamon stick and freshly squeezed juice of two lemons to them, and also add the indicated amount of citric acid to the pan.
We cook our jam on the slowest fire for 2-3 hours. When only 30 minutes are left until cooked, remove all large pieces of oranges, as well as cinnamon, from the pan with a slotted spoon. We get rid of the cinnamon, and grind the orange pulp with a blender. We send the chopped pieces of citrus back to the pan. Grate the orange zest or chop it with a sharp knife, add the cut to the jam.
Put the prepared orange jam in prepared jars and let it cool down. Then we either hide it in the pantry, or spread it on a slice of bread and eat it with black tea. Homemade orange jam is ready.
Bon Appetit!
A couple of years ago, jams in tubes appeared on sale. I've been trying to stick to a healthy diet lately, and therefore I don't pay attention to such things, but my husband eats everything that is poorly nailed down, and one day he brought such a tube of orange jam into the house. I didn't eat it, but I tried it. And, to be honest, I really liked it. It was then that I decided to cook orange jam, but natural, without any harmful additives and with a minimum amount of sugar. This simple recipe now I will share.
How to make orange jam
We take 4 pieces of orange, wash it well and wipe it dry. Cut off a very thin orange layer orange peel(zest) and put it separately.
Then we cut off the upper and lower parts (lid and bottom) so that the flesh is exposed. After that, we clean the oranges from the white peel, cutting it to the pulp. It is important here to cut exactly to the pulp, without leaving a white film in which each slice is enclosed. As a result, we have in our hands a completely naked outside, bright orange ball, only divided by thin partitions from the inside.
We take a wide stainless steel saucepan with a thick bottom or the same bowl. It remains to pick out the pulp from each slice with a finger so that only partitions remain in the hands.
Check to see if there are bones in the pot. With your hands or a spoon, lightly crush the orange pulp to squeeze out excess juice. A glass of juice from 4 oranges can be safely drained so that the jam does not turn out to be too watery. If you leave it, then you will need too much sugar, and you will have to cook for too long until it thickens, and this will already affect the quality of the jam. But we wanted to cook it not only tasty, but also healthy, right?
The juice can be drunk immediately as is, or diluted by half with water.
Pour the orange pulp with sugar, mix and leave aside until the sugar dissolves. Sugar put 2-3 tablespoons without a slide, you can even less if the fruit is sweet enough. We also put orange zest from one or two fruits there. You can put it all in if you want.
Put on fire and bring to a boil. Turn off and let cool. We repeat the procedure several times, stirring the jam in a saucepan so that it does not stick to the bottom and walls. You can, of course, cook immediately until cooked, but then all the vitamins will be boiled out, and at least something will remain. I put it on fire 4 times in this way, this is enough for the oranges to be completely cooked.
After cooling, take out the orange peels. If you like the crusts to remain in the jam, then initially it is better not to cut the zest, but to grate it.
Then you can grind the mass through a sieve, and it is even easier to puree in a blender, or leave it as it is. Also delicious.
Jam in this way is approximately 350 ml. Why so few? Why more? It does not make sense to store it, since there are always oranges in stores, it is very easy to prepare, and therefore, when you want, you can always cook fresh and fragrant orange jam without any problems. You can serve it with pancakes, pancakes, buns or simply as a dessert for tea. Very tasty to mix with sour cream.
Bon Appetit!
If you are not a fan of sugary sweets, this orange jam is what you need! At home, such jam is prepared quite simply, although not very quickly. But, believe me, this delicacy is worth every minute spent on it! This bright, rich orange jam will impress not only citrus lovers. The secret of marvelous taste lies in the method of making jam. Only citruses (pulp and zest) and sugar will be used. Neither water nor any thickeners will be added during cooking. Thanks to this, the jam turns out to be very thick, insanely aromatic and with a pleasant bitterness inherent in citrus. Help yourself!
Ingredients:
- oranges - 3 large (750-800 g),
- lemon - 1 pc.,
- sugar - 450-500 g.
How to make orange jam
First of all, all citrus fruits that will be used in jam should be thoroughly washed. It’s better to go straight through them with a brush with soda to be sure. Next, put all the fruits in a cup and pour them with boiling water. Leave to stand for 10-15 minutes, then take out and dry.
Now we remove the zest from the oranges in any way convenient for you: with a knife, a vegetable peeler, or (the simplest, in my opinion) an ordinary grater. The grater immediately gives us chopped zest, but if you remove it with a vegetable peeler (knife), then the resulting strips will need to be cut into smaller ones - into thin strips or cubes, for example.
Similarly, we “undress” the lemon.
Next, the most time-consuming part of the process - you need to get rid of the whitish film and seeds from each slice of oranges and lemon. The film is removed quite easily by hand, but if necessary, you can help yourself with a sharp knife. If citrus slices break during such undressing, it's okay.
Weigh the peeled citrus pulp and put it in a saucepan. I got exactly 500 g. The proportions of sugar and prepared fruit should be 1: 1. We measure the right amount of sugar, pour it into a saucepan and leave it for a couple of hours so that the pulp releases juice.
One more moment. If you want to get jam completely without bitterness, then first the citrus pulp, together with the zest, must be soaked in water for 20-24 hours. After all this, throw it into a colander (or sieve), squeeze it out and only then cover it with sugar.
As soon as the fruit gives juice, add orange and lemon zest to the saucepan. We mix everything and send the saucepan to the stove for maximum heat.
Bring the jam to a boil, then reduce the heat of the stove to medium (so that the jam only gurgles slightly) and cook the jam for 30-40 minutes. During the cooking process, remove the foam. After the specified time, it will seem that the jam is still too liquid. Believe me, it's not. The jam will thicken as it cools. You can check its readiness like this: put a spoonful of jam on a plate, wait a minute, then swipe the spoon directly drop by drop. If the edges converge very slowly, the jam is ready.
Using a blender, we give it a homogeneous consistency.
When the orange jam has cooled down a bit, you can pour it into jars. Yield - a little over 500 ml. Serve with any pastry or just with tea. Bon Appetit!
