Despite the fact that for many the Medovik cake is associated mainly with holidays and home celebrations, in my family this cake is baked at least once a month. The thing is that Medovik is the favorite cake of my husband and father, so my mother and I pass this “culinary baton” to each other with stable regularity.
Cooking a honey cake includes not only baking cakes, but also preparing a cream. For this cake, I always use the same classic sour cream, which is best able not only to soak the honey cakes, but also to emphasize the taste of this homemade cake more. For sour cream fat sour cream with a fat content of 25% is best suited.
Another important feature of the recipe is the cheapness of the cake. Ingredients for honey cakes, of which Medovik consists, are not very expensive, and most of them are always available in the refrigerator of any hostess.
If you have not yet had the opportunity to cook this cake, and you are afraid of culinary failures - the main thing is to follow all the step-by-step cooking points exactly and you will succeed the first time!
Ingredients:
For honey cakes:- 3 eggs
- 1 st. Sahara
- 50 g butter
- 2 tbsp honey
- 1 tsp soda
- a pinch of salt
- 3.5 st. flour
- 500 ml sour cream
- 1 st. Sahara
- 1 tsp gelatin
Cooking step by step with photos:
- Beat the eggs with sugar into a homogeneous mass with a mixer.
- Then add the required amount of honey to the egg mass. Beat again with a mixer.
- We put the container with the mass on water bath and keep it like that, stirring constantly for about 15 minutes.
- After a quarter of an hour, remove the container from the bath and let the mass cool. In several approaches, add flour to the honey mass and knead the dough for the cakes of the future honey cake.
- We roll out the finished dough lengthwise, giving it the shape of a "sausage".
- We roll each of the pieces of dough into a thin layer, sprinkling it with a little flour from time to time so that the dough does not stick. We shift the rolled out layer of honey dough onto a baking sheet greased with vegetable oil.
- We send the dough to the oven, heated to 180 degrees. The baking time for each cake varies within 7 minutes.
- While the cakes have not cooled down, put a plate of the desired diameter on them and cut off the excess cake with a knife. It is important to do everything quickly here, when the cakes cool down - they become hard.
- We alternately perform the same procedure with all the cakes, of which we will end up with eight pieces.
- Now we turn to the preparation of the cream. Pour sugar into a deep bowl and add sour cream to it.
- Beat sour cream with sugar with a mixer. Then in a minimum amount hot water Dissolve the gelatin and pour into the cream in a thin stream, continue to beat.
- Cut the cake cuts into small crumbs with your hands or grind them in a blender.
- Sprinkle the crumbs obtained from the scraps of cakes on the cake from all sides. As a result, we get such an appetizing homemade honey cake with sour cream.
- After the Medovik is soaked, cut it into portioned pieces and serve the cake on the table.
Apples are the most common fruit in our country, so they were consumed fresh and processed. They are the most accessible to any family. Therefore, almost every housewife is engaged in harvesting apple jam for the family for the winter during the corresponding period. After all, this sweet is loved by both children and adults: it can be spread on bread or pancakes, and it is great as a filling in pies.
Cooking jam is very similar to making jam: it is checked for readiness in the same way - a small amount is dripped onto a snack plate and watched so that it does not spread.
But there are also differences in the technological process:
- the finished dish should be poured into hot jars, otherwise it will thicken right in the container where it was cooked;
- in order to achieve a light color of the product, it is necessary to fill the fruit with salt water (1 liter of liquid and 1 tablespoon of salt) for 15 minutes before heat treatment.
How to choose and prepare apples
Apples for making jam are suitable for any variety, but sweet and sour fruits are especially good. Moderately ripened fruits make jam pieces, and overripe fruits are suitable for a dish with a uniform consistency.
Ripe fruits are used to make jam. Preparation of fruit consists in washing, cutting out flaws and cores with seeds. The apples are then sliced or grated to speed up their cooking.
Remove the skin from the fruit if desired, but keep in mind that the skin on apples contains pectin, and it will be more difficult to achieve a jelly-like consistency without it. If it is left, then after cooking the pulp is rubbed through a sieve.
How to make apple jam at home
Most often, jam is prepared with the addition of sugar; heat treatment. Apple sweets differ among themselves in the presence of various ingredients and consistency, as well as appearance. Therefore, there are many recipes where different combinations various ingredients and consistency of the components of the sweet product.
Easy winter recipe
In jam, quickly prepared according to simple recipe, you need to give only fruit and sugar in equal amounts. Step by step it is prepared like this:
- prepared fruits are placed on the bottom of the container in which they will cook, and sprinkled with granulated sugar;
- insist for some time and begin to bring to a boil, stirring;
- when the jam boils, reduce the power of the stove and continue to mix;
- cook for 40 minutes, removing the foam.
If you wish to receive thick jam and have a uniform consistency, then at the end of cooking, beat the mass with a blender. After the end of the cooking process, the product is laid out in sterilized jars and sealed.
Apple jam with cinnamon and lemon
This apple product has a richer taste than regular jam because it must be boiled with lemon and cinnamon.
Ingredients:
- apples;
- sugar;
- lemon;
- water;
- cinnamon.
Refined sugar is poured into the water and syrup is boiled. In parallel, prepare apples. Then they are rubbed on a coarse grater and put in syrup. Boil for an hour, stirring. At the end of the cooking process, they put lemon juice and cinnamon. Everything is poured into sterilized jars and hermetically sealed.
Apple jam with cranberries
This old recipe, which combines apples and lingonberries, and many people want to cook it today.
Recipe Ingredients:
- apples;
- cowberry;
- water;
- lemon acid;
- granulated sugar;
- gelling agent;
- vanilla sugar.
Prepared apples are separated from the skin and core. Then they take a pan and put what was cut off from the fruit. A solution is prepared in another container: water is poured and citric acid is poured, and then the fruit pulp, which is cut into slices, is immersed there. For some period, apples are infused in this solution.
After keeping the fruit pulp in acidic water, it is poured into the container where the skins are located. Then this pan is put on fire and boiled for 3 minutes. From the skin, the pectin goes into solution and, thus, the jam will become thicker.
After cooking, strain and pour the liquid back into the first pan. Boil the fruit for 10 minutes until they are soft. After that, puree with a blender, but not completely, and leave some of the pieces and give lingonberries.
The next step is to mix vanilla with regular sugar, and add a gelling agent. Put on fire and, stirring, stand for 5 minutes. The boiling product is removed and poured into prepared jars, rolled up with iron lids.
In a slow cooker
Modern technology can greatly simplify the process of making apple jam. It is very easy to make it in the slow cooker.
Ingredients:
- apples;
- sugar;
- water.
Prepare the fruits and remove the skin from them. It is loaded into the bowl of the device, the "Steam" function is selected and kept for 10 minutes. Then a liquid containing pectin remains in the container, in which crushed apples and sugar are placed.
After that, turn on the "Extinguishing" mode and leave for 60 minutes. After cooking, we pack in sterilized containers and roll up.
with orange
If you cook this fragrant jam correctly, then children will especially like it.
Ingredients:
- Orange;
- apples;
- water;
- sugar.
Boil apples in water and take them out, and put sugar and crushed orange in the remaining liquid. Grated apples are also returned here. Stirring, keep them on fire for a quarter of an hour. Pour into sterile containers, seal.
With chokeberry
This jam is a vitamin product due to the properties of chokeberry.
Recipe Ingredients:
- apples;
- Rowan;
- sugar;
- water.
Prepared fruits are cut into slices along with the skin and the middle. At the same time, berries are also prepared. Pour water into the pan and blanch the black ashberry for 5 minutes. Then add apples and cook for 20 minutes, stirring. The container is removed from the fire, cooled and ground.
Sugar is added to the resulting puree and cooked for about an hour, stirring. Lay out on prepared banks and roll up.
In a bread maker
This technique is quite adapted to cooking jams, since it has a “Jam” mode.
Components:
- apples;
- sugar.
Prepared fruits are rubbed on a fine grater. The puree is then put into the device and sugar is given. Put on the desired mode and leave to prepare. At the end, they are laid out in sterile jars and closed with lids.
Sugarless
You can cook wonderful jam without the presence of sugar.
Components:
- apples;
- water.
Pieces of fruit are poured with water and boiled for 20 minutes. Then the mass is ground or pureed with a blender. If you need a product with a greater density, boil it again for several minutes. Pour into prepared jars and roll up.
Without sterilization
You can make blanks for the winter without sterilization, limiting yourself to pasteurization.
Components:
- apples;
- sugar;
- water.
Prepared fruits are cut into cubes, and water is boiled in parallel. Blanch fruit for 10 minutes. Then the fruit is combined with sugar and half of the liquid remaining after blanching is added. Cook until done. Stir occasionally. Pour into jars and seal.
from sour apples
To make jam according to this recipe, apples with pronounced gelling properties are chosen, which should be thoroughly boiled.
Components:
- apple slices;
- sugar;
- lemon juice.
Pour water into the container and blanch the fruit. Then they are combined with sugar and brought to a boil and boiled for half an hour. Puree with a blender and add lemon juice. Pour into prepared jars and roll up after they cool. There will be a hard film on the surface of the jam in each container.
Storage
After the rolled cans have cooled down, they are taken out to the cellar or other cool place. The shelf life of seams is 1 year.
Preparing jam is a troublesome business, but in winter it is nice to bring a steamed jar with a sweet product from the cellar, open it and hear the aroma of the gifts of summer.
Jam, as everyone knows, is a close relative of jam, and for its preparation, fruits and berries are boiled in honey or sugar syrup to a state close to jelly. But the consistency of jam can still vary, and be either homogeneous, in the form of a puree, or contain denser pieces of fruit.
And jam does not look like jam at all, because it looks different, and it is cooked differently. For jam, it is important to keep the berries or fruits whole, transparent, saturated with juice. Therefore, jam is often boiled in several steps, even, perhaps, for several days. And in jam, fruits, on the contrary, should be boiled, and it is usually boiled in one go. True, not always.
It is very convenient for the hostess to organize the simultaneous cooking of jam and preserves. When sorting through fruits and berries, only selected ingredients will go into jam, and second-class raw materials are quite suitable for jam: small and crushed berries and fruits, but, of course, not spoiled or rotten. And on the farm, both jam and jam are equally useful, because their areas of use are still different: you can’t put jam in pies, but jam is quite suitable for this.
The most delicious homemade fruit jams, recipes with photos and videos
Cook jam for the winter can be from a variety of fruits, but it is better to take those that are well boiled and gelled. From apples, sour varieties are best suited, you can take plums, quinces, pears, apricots, cherries, and other fruits and berries. What is not cooked from jams inventors - mistresses! From grapes, oranges, bananas, melon, lemon and kiwi. Yes, you will see for yourself when you get acquainted with all these recipes.
You will immediately notice the current fashion trend making jam- mixing different components in one product. After all, fashion makes itself felt in all aspects of our lives, and today there are not only “fashionable” products for making jam, such as bananas, kiwi, oranges and lemons, but the very type of jam has changed, and this happened under the influence of the current trends.
Today, jams from one type of product are quoted not so much as mixed ones, in which several ingredients are combined. And, I must say, a lot of interesting things have been discovered in this field, and we will now introduce you to these finds.
A common point for all recipes will be the sterilization of jars and lids, because jam for the winter, as a rule, roll up. Jars, usually half a liter are chosen, because large jam jars are not needed, these are not cucumbers. Jars are thoroughly washed and sterilized. You can boil them, you can hold them over a jet of steam by putting the jar on the spout of a boiling kettle and turning it slightly so that the steam goes through the entire inner surface. After sterilization, the jar must be completely dried. The lids are boiled separately.
Let's get straight to the recipes. making jam.
Jam from grapes with lemon
Ingredients:
Grapes, pitted or large, one and a half kilograms;
Sugar sand, 570 g.
Let's consider in detail how to make jam from grapes with the addition of lemon juice.
1. Wash the lemon or lemons and squeeze the juice out of them. We need 2 tbsp. l. freshly squeezed lemon juice.
2. Pick and wash the grapes. Remove the bones from the inside, if possible free from the peel. It is advisable to buy very ripe large grapes, in this case your task will be easier: the skin will be removed, and the pulp with seeds will be rubbed through a sieve. In this case, the bones will remain in the sieve. If the grapes are seedless, with a dense skin, you can simply crush it before cooking.
3. Pour the prepared grapes with sugar and mix with lemon juice in a jam bowl or in a wide enameled bowl.
4. Put the dishes on a small fire and heat slowly. After bringing to a boil, cook for 20-25 minutes, then test for readiness.
5. A very original test for readiness is offered: keep an empty saucer in the freezer for 10 minutes, put half a teaspoon of jam on it, after which put the saucer on the refrigerator shelf, no longer in the freezer, for exactly 1 minute. Take out the saucer and run your finger over the jam. If the edges of the formed groove do not tend to connect, then the jam is considered ready.
6. If the sample did not satisfy you, then you should cook the jam further, until the moment when you consider that it has been brought to full readiness.
7. Hot jam is laid out in sterilized jars, after which they are corked with lids.
Melon jam
Ingredients:
Melon, peeled from seeds and skins, 1 kg;
Sugar, 1.5 kg;
Citric acid;
Vanillin;
Syrup from half a liter of water and 50 g of sugar.
Let's take a closer look, how to make jam from such an unusual product. A melon, after all, is not a cherry or an apple. They usually cook fruit jams, or berry, but from a melon ... But, they say, it is unusually tasty. So, let's try to cook.
1. Cook syrup from half a liter of water and 50 g of sugar, as described in the recipe.
2. Gently cut the melon pulp into cubes and dip into boiling syrup.
3. Cook the melon in syrup for 10-15 minutes, then add all the sugar, and continue the cooking process. After 10 minutes, put citric acid, and at the end of cooking add vanillin. Cooking for more than 30 minutes is not worth jam, because with prolonged cooking it begins to lose its appearance and aroma.
4. We spread the hot jam in sterilized jars, gradually so that the cold jar does not crack, and roll it up.
apricot jam,recipe with video
Ingredients:
Apricots, 1 kg;
Sugar, 800 g;
Citric acid, 6 g.
Consider step by step how to cook apricot jam . Here the rule is especially relevant - do not digest, because apricots are known as tender fruits, and their pulp is easily destroyed. Let's start cooking apricot jam, and this cooking will be phased.
1. Apricots for jam should be selected strong and bright, not overripe, then the jam will turn out beautiful. We wash the apricots, take out the seeds, and divide each fruit into 4 parts.
2. In cold water add citric acid, in the ratio of 1 teaspoon, without any slide, to 1 liter of water, and in this water, after dissolving the acid, we lower the apricots and soak for some time. Then we pour out the water.
3. The first stage of cooking. We take out apricots from acidified water. We take from the total apricot slices¾ of their total, put in a basin or in a saucepan, low and wide, fill with water, very little, and start cooking. Cook until the flesh begins to soften.
4. The second stage of cooking. In boiling apricots, add ¼ of the sugar, which is based on the recipe. Stir and cook for another 15 minutes.
5. The third stage of cooking. Pour the rest of the sugar and the remaining apricots into the basin, add the citric acid mentioned in the recipe. Cook until the jam begins to resemble jelly. Collecting foam.
6. We lay out the boiling jam in sterilized jars, roll them up, turn them over and cover with a towel.
How to make apricot jam. Video recipe
Orange and banana jam, recipe with photo
Ingredients:
Medium-sized thin-skinned oranges, 4 pcs.;
Bananas, peeled, 900 g;
Lemon, 1 piece;
Sugar, 500 g
Now let's see how to cook orange jam with bananas and lemon.
1. First of all, we prepare the products: peel the oranges and lemons, carefully peel off the films and sort the citrus fruits into slices.
2. Put the slices of lemon and orange in a blender and turn them into lemon-orange puree.
3. We cut the banana pulp into small cubes or also subject it to the puree operation using the same blender. The structure of the future jam depends on how you process the bananas - whether it will be absolutely homogeneous, or small lumps will appear in it.
4. Mix chopped bananas with lemon-orange puree, which is more like juice with pulp. Pour the sugar according to the recipe there.
5. Put everything together on fire in a basin or in a low and wide saucepan and cook until thickened, stirring occasionally.
6. Pour the finished jam in a boiling state into sterilized jars and roll up.
Now they offer a lot various dishes, including pastries and other types culinary products, in which one of the main roles is given to bananas. And it is right. Firstly, we are used to the fact that we constantly have bananas both on the market and in supermarkets, and we have already begun to master this product. Secondly, a banana has a lot useful qualities and there are almost no contraindications, except for diabetics. And, finally, due to its structure and soft texture, the banana is willingly amenable to cooking.
Here is another banana jam recipe.
Plum jam with banana and spices recipe
Ingredients:
Plums, 1 kg;
Banana, 1 piece;
Sugar, 1 glass;
Cinnamon, 1/3 teaspoon;
Carnation, 8 buds.
So let's see how to make jam from plums and bananas .
1. Plums should be chosen for this recipe so that the stone can be easily removed. If you buy dark plums, you will get a beautiful burgundy-colored jam, if lighter, then the color of the jam will change. My plums, dry, take out the seeds, breaking the fruit in half.
2. Blanch plum halves in boiling water for no more than 5 minutes. Boiling water after blanching is not poured: if you add sugar to it, you get an excellent compote.
3. After blanching the plums, grind with a blender to a puree state. Add a banana to the puree and turn on the blender again. It turned out plum-banana puree.
4. It is better to put the cloves whole so that they can be taken out later, but you can also grind and add to the jam in this form. In addition to cloves, add cinnamon and sugar to the jam, mix and cook.
5. Jam is kept in a state of slow boiling for about an hour, or until thickened, then laid out in tanks and rolled up.
Homemade cherry jam
Jam is often made from cherries, but there is one grandmother's recipe for cherry jam, which has a rare taste. And it's worth it to make it.
Ingredients:
Cherries, 1 kg;
Sugar, 1.5 kg.
Let's see, how to make jam on grandma's recipe, having only a cherry berry. And, of course, sugar, but you can't make jam without it, no matter what it's made from.
1. Wash cherries in running water, air dry.
2. The most time-consuming process is removing the stone from each cherry. But without this it is impossible, so we gain patience and process all the cherries. We arm ourselves with some kind of auxiliary tool, take out the bones, and put the pitted cherries into an enameled basin or pan, in which we will cook jam.
3. Pour sugar into a saucepan with cherries and give the cherry time to release the juice. When this happened, we start cooking jam.
4. The first stage of cooking. It lasts 40-45 minutes, and all this time we lightly stir the contents of the pan and make sure that the boiling process is slow.
5. After the end of the first stage of cooking, put the pan in a quiet place and give the jam time to rest and change the consistency a little - it becomes thicker. The break lasts at least half an hour.
6. The second stage of cooking. Boil over low heat for about half an hour, let rest for 15 minutes.
7. The third stage is a repetition of the second.
8. Now the jam is ready, it is laid out in sterilized jars, covered with lids and rolled up.
Grandmothers cooked jams and jams in their own way, in the old way. This was done without haste, in several stages, as, for example, our cherry jam Grandma's recipe.
And granddaughters always have no time, and they want to come up with something of their own, not the same as it was before. We must not forget that the technique has jumped on the order, it's a sin to complain. And here you are, for contrast, modern recipe cherry jam-berries.
cherry jamin a slow cooker, with red currant
Ingredients:
Cherries, 1 kg;
Red currant berries, 0.5 kg;
Sugar, 1 kg.
A very successful addition is redcurrant, it has a high gelling ability, and an incomparable color of the finished product is guaranteed.
So let's see how to make jam from such not particularly compatible products as red currants and cherries.
1. First, prepare the berries. My cherries, dry, remove the seeds.
2. We carefully pick the currants from the branches, and this procedure, believe me, is no less laborious than removing the stones from cherries. Selected currant berries are also washed under running water and dried.
3. Mix the berries and grind with a blender.
4. We place the berry puree in the bowl of the multicooker, and put sugar there, as indicated in the recipe. We give the opportunity for the berries to release the juice, and the sugar to begin the process of dissolution. To speed up the process, stir the mixture periodically.
5. Turn on the "Extinguishing" mode and set the time to 1 hour. During this time, we take 2 breaks to mix the contents.
6. Jam is ready. We shift it into sterilized jars and roll it up.
apple jamwith lemon and kiwi
Ingredients:
Apples, 800 g;
Lemon, 2 pcs.;
Kiwi, 2 pieces;
Apricot kernels, 100 g;
Sugar, 800 g
Let's figure out how to cook apple jam with such interesting additions.
1. Let's get started apricot kernels, or rather, grains from them. In order to peel off the skin from them, you must first fill them with water, for about 3-4 hours. After soaking in water, the skin lags behind the white grain and is easily removed. After that, the wet grains are slightly dried.
2. Now let's prepare the rest of the ingredients. We free the apples from seeds and core, peel the kiwi, remove the zest from the lemon and remove the seeds.
3. Grind fruits and citrus fruits, place them in a basin or enamel pan, low and wide, in which we will cook jam.
4. The first stage of cooking. Heat the pot to a boil, then cook for 5 minutes. We only have time to remove the foam, as we already have to set aside the pot with jam for rest, which lasts 2 hours.
5. The second stage of cooking. Add apricot kernels to the jam and cook again for 5 minutes, turn off the heat and leave the jam untouched for another 5 minutes. Again we put on rest for 2 hours.
6. The third stage of cooking. We put the pan with jam back on the fire and cook again for 5 minutes. Ready jam should be laid out in jars, as usual, and rolled up.
Jam from oranges with dates, with the addition of nuts
Ingredients:
Large orange, 1 pc.;
Dates, 300 g;
Walnuts, kernels, 100 g;
Vegetable oil, 2-3 tbsp. l.
Let's see, how to make jam from such unusual components.
1. If possible, peel the kernels of the nuts beforehand.
2. Remove the seeds from the dates, crush them together with the nuts using a blender. You should get a smooth puree.
3. Add to puree vegetable oil and again turn to the services of a blender. As a result of whipping, you will get a lush and thick jam.
4. Put the jam in a pre-sterilized jar and put it on a shelf in the refrigerator. It should not be rolled up, and it should not be stored in the refrigerator for a long time, no more than 1 month.
There you are best recipes jams that are worth preparing for curious housewives. It's interesting to try what happens. Yes, and jam is such a product that has established itself as an indispensable ingredient in baking and freezing. He looks great in open pies, in various puffs, as a filling for pies and pancakes - does not flow out, does not lose color and palatability. And yet - he actively participates in the preparation of various yoghurts, curd masses, glazed curds and desserts. Harvest jam for the winter, do not lose!
Sometimes, we may suddenly encounter the fact that we have an allergy to a certain product or flower. Questioning an allergist online will help identify the problem and cause of concern, save you time and give you a quick and correct solution to your health problem.
Jam - a product from fruits and berries, boiled in sugar syrup to a jelly-like consistency, in which part or all of the fruits are in a boiled state. We give a description, how to make jam. For making jam take good-quality fruits and berries. You can use ripe and overripe ones that are not suitable for jam, with cracks, rumpled and small ones. Jam is brewed in a shallow copper or brass basin with a capacity of 2-5 liters. It must be cleaned of traces of copper oxide and dried. Jam is most often brewed from , strawberries,. Prepared fruits are first boiled in water or a weak solution of sugar (for one kilogram of fruits - 15 g of sugar, 0.5 cups of water, for 15 minutes). The first brew achieves the formation of a gelling agent. Then the fruits are poured sugar syrup(for one kilogram of fruit - one kilogram of sugar, 1.5 cups of water). Cook the jam until tender over low heat, stirring occasionally so as not to burn.
cooked according to the general rules. The berries are sorted, sepals and stalks are removed, washed, dipped in a colander in water. Prepared berries are placed in a basin, water is added (one glass of water per kilogram of berries), brought to a boil and, stirring, boiled until completely boiled. Then the berries are poured with syrup (for one kilogram of sugar - one glass of water) and boiled for 15-20 minutes from the moment of boiling. Instead of syrup, berries can be covered with granulated sugar(for one kilogram of berries - one kilogram of sugar). Five minutes before the end of cooking, 2g is added to the jam. citric acid. Hot jam is laid out in jars, covered and pasteurized at a temperature of 90 ° C: in half-liter jars for 10 minutes, in liter jars - 15. Cook according to the same recipe strawberry jam.How to make apple jam
To cook apple jam
, the fruits are sorted, washed, peeled, seed nests, stalks are removed and cut into slices. Apples with a delicate skin (Antonovka, White filling) are boiled with the skin. Sliced \u200b\u200bsections are boiled in water (for one kilogram of apples, 2 glasses of water) until completely softened and even boiled (10-15 minutes). Then syrup is added to the fruits (for one kilogram of sugar - one glass of water) or sugar (for one kilogram of fruits - one kilogram of sugar). During cooking the mass of jam is stirred regularly. Duration of cooking from the moment of boiling 30 minutes. brews according to generally accepted technology. The fruits are sorted, selecting them according to the degree of maturity. for more uniform penetration of sugar into the fetus, wash, remove the stalks and bones. Large fruits are cut into halves or slices. 
Prepared fruits are placed in a basin with water (water 10-15% of the weight of the fruit), boiled for 3-5 minutes, depending on the degree of ripeness of the fruit, until cracks appear. Then pour syrup (one kilogram of sugar - one glass of water), boil the jam until tender. Ready jam must match the color of the fruit, and the taste without the taste of burnt sugar. The duration of cooking is no more than 40-45 minutes. Similarly jam from peaches, plums and cherry plums. It is not necessary to sterilize ready-made jams, but when hot, immediately pour into jars and close with lids. Bright jam of rich amber color and unique aroma, made from fresh oranges, more and more wins the hearts of housewives. Preparing this delicacy is not at all difficult. In this article we will try to deal with all the subtleties self cooking dessert dish from oranges.
There are quite a few ways to make citrus jam, but we have prepared for you a selection of the most successful and delicious recipes.
Fruits should be taken with a thick, dense, smooth skin. Surface wrinkling is unacceptable, as well as the presence of dents, darkening and traces of rot. The color of the skin and the size of the fruit does not matter.
Fruit pulp can have different acidity. Some oranges are sweeter, while others are sour. Therefore, using the recipes below, the amount of sugar can be slightly increased or decreased, depending on the taste of the oranges.
Before cooking, the fruits must be washed in warm soapy water, then rinsed and wiped with towels.
Orange Jam: Recipes
Option number 1 - With pieces of fruit
A kilogram of oranges is washed, then each fruit is cut into four slices. The seeds are removed from them and cut into thin plates. The cut is covered with 600 grams of granulated sugar and lightly mixed. Do this very carefully to keep the pieces intact. The container with candied fruit is covered with a lid and left at room temperature for a couple of hours. During this time, a fairly large amount of juice will stand out from the oranges.
Pieces of oranges in juice are put on medium heat, and jam is boiled for 25 minutes. The foam that forms on the surface is regularly removed with a spoon, and the mass is mixed.
Without waiting for the dessert to cool down, it is poured into sterile dry jars and twisted with lids.
Option number 2 - Using a meat grinder
This jam can be made with or without orange peel. In the first case, the finished jam will be slightly bitter.
We will talk about the option of making jam from peeled oranges.
The fruits are washed and skinned. The pulp is disassembled into slices and cleaned of stones. Then the slices are crushed with a meat grinder. Using a blender in this case will be less effective, since the partitions will not be able to grind evenly. The puree is weighed. For every 500 grams of fruit mass, 300 grams of granulated sugar are taken. The bowl is put on a minimum fire and with constant stirring, the crystals are completely dissolved. After that, the delicacy is boiled for 5 minutes and the gas is turned off. The cooled billet is boiled again for 5 minutes. There should be three or four such manipulations.
Important feature: You don't need to cover the jam while it cools!
After the mass has been warmed up for the last time, it is packed hot in small prepared containers and closed with boiled lids.
Option number 3 - With the addition of water
The proportion of oranges, sugar and water is 2:2:1. Thus, 2 kilograms of fruit and 2 kilograms of sugar are taken per liter of water.
Oranges can be chopped into pieces, as in the first of the proposed recipes, or passed through a meat grinder. Water and sugar are added to the fruit mass. Jam is put on fire and boiled for 45 minutes on minimum heat. During this time, the dessert will thicken and be viscous.
How to make jam in the microwave, tell the channel " Delicious recipes TV"
Aromatic additives for orange jam
Jam made only from orange is very tasty in itself, but in order to make preparations for the winter varied, you can add various additives to the jam in the form of other fruits, fruit juice or spices during the preparation process.
The most popular in this case are orange jam with lemon, or jam made with the addition of ginger root and cinnamon.
How to cook orange-lemon jam with ginger, will tell the channel "I want to live like that"
Rules for storing blanks from oranges
Jam made from citrus fruits does not differ in storage technology from other winter preserves. The best location for jars with blanks is a cellar or basement. If cans with orange jam not very much twisted, then you can store them in the refrigerator. The shelf life of jam is 1 year.
