Step by step recipes flawless confiture of oranges with lemon, berries and crusts on gelatin and gelfix, as well as without it on the stove and in a slow cooker
2018-07-24 Julia KosichGrade
prescription
Time
(min)
servings
(people)
In 100 grams ready meal
0 gr.
0 gr.
carbohydrates
45 gr.180 kcal.
Option 1: Classic Orange Confiture Recipe
Orange confiture is ideal, like any jam, for tea drinking with cookies or hand-fried waffles. But how to do it right and what additional ingredients it is permissible to add, we will tell in this collection.
Ingredients:
- 1.5 kilograms of ripe oranges;
- 1 kg of regular sugar;
- two glasses of water.
Step-by-step recipe for orange confiture
Wash all ripe oranges with a brush. Then remove the thick soft peel with your fingers or a knife. Set her aside.
Remove whitish films from the resulting fruits. After that, cut each into small pieces, in the process, choosing and discarding the bones.
Throw citrus fruits into a basin and cover with all the planned sugar. Shaking the container, leave for a couple of hours in the refrigerator.
At the next stage, turn on a strong burner and put oranges on top. Cook for about fifteen minutes, then grind everything with a blender right on the stove in a basin.
Reduce the temperature to a small indicator, introduce water and leave to languish for an hour. At this time, remove a little zest from the set aside skins (total weight - 30-40 grams). Pour into orange marmalade.
As soon as the sweet preparation thickens enough (in your opinion), turn off the burner and pour the contents of the basin into jars (washed and scalded).
When you grind the citrus mass with a blender, try to leave small pieces so that the confiture turns out to be voluminous and heterogeneous. If at the same time you come across pieces of white rigid partitions, it is advisable to remove them so as not to spoil the structure of the jam.
Option 2: A quick recipe for orange gelatin jam
Ingredients:
- 1000 grams of oranges;
- 1000 grams of white sugar;
- 15-16 grams of gelatin;
- water for gelatin.
How to cook fast
Warm filtered water in the microwave to 35-40 degrees. Pour dry gelatin with warm liquid. Set aside.
Now chop together with the skin the most carefully washed (preferably with a brush) ripe oranges.
Citrus pieces (without small and medium seeds) are thrown into an enameled dry basin. Grind with an immersion blender "into porridge". Sprinkle with sugar immediately.
Bring to a boil over the highest heat. Remove the foam from the sweet mass. Boil in the same mode for another three to five minutes.
Now turn off the burner, pour in the gelatin well dissolved in water and mix everything.
Immediately pour the orange confiture into jars, which are rolled up at the same second.
Depending on the juiciness and ripeness of the fruit, it is determined whether it is necessary to add additional water (not counting the one in which gelatin is diluted). After crushing citrus fruits, adding sugar, and starting a vigorous boil, you will see if there is enough liquid.
Option 3: Orange marmalade with crusts
The next option will especially appeal to those who love to eat confiture in pure form, because we will make it with thin sticks of orange peels.
Ingredients:
- a kilogram of oranges;
- large orange;
- 1.25 kg of filtered water;
- kilogram of sugar.
How to cook
Place well-washed oranges in a bowl with a wide bottom. Pour in water, which should cover the whole citrus fruits. Put on a big fire.
Boil the fruit for twenty minutes. Then drain the water, and peel the fruits after some cooling. Set aside the crusts.
Grind the resulting mass (with a knife or blender) and cover with sugar in a clean container. Set to continue cooking. Now pour in the juice squeezed out of a large orange (without pieces of films and seeds).
While the orange confiture is languishing, cut the skin into thin sticks. At the end, throw them into a sweet mass thickening before your eyes.
Bring the sweet contents of the basin to the desired consistency, which will take about 30-40 minutes. All that remains is to pour the jam into jars, the inner surface of which has previously been scalded with boiling water.
After the oranges are cooked as a whole, be sure to leave them to cool slightly. Otherwise, you run the risk of burning your hands with juice flowing from the inside. But it is better to squeeze out the contents of a large citrus fruit in advance, so as not to waste time on this process later.
Option 4: Orange and Berries Confiture
To fill bittersweet orange confiture with sour notes, we recommend using any small white, green, pink or yellow berries for harvesting.
Ingredients:
- 2000 grams of oranges;
- 1.5 kg of white sugar;
- a glass of red currant.
Step by step recipe
Pour a glass of red currant into a colander. Remove the berries from thin twigs and discard the leaves.
After washing the currant, throw it into a basin with an enameled surface. Also send peeled and finely chopped oranges there. Sprinkle everything with sugar. Put in the refrigerator (lower part) for two to three hours.
During this time, peel off the zest from the removed citrus peels with a grater or a special knife.
Place the infused mass that has let the juice on the stove. Turn on the big burner. Add prepared zest.
While mixing, boil the orange confiture until thick. If the mixture does not seem homogeneous enough to you, additionally chop everything with a submersible blender. Pour hot into clean jars. Sweet preparation can be moved to storage.
We used redcurrant which won't change color too much. orange jam, but only saturate it with warm pink shades. That is why it is permissible to take any other light-colored berries, such as apricots, peaches or gooseberries.
Option 5: Orange marmalade with lemon and gelfix
We will make the next option not only using a large lemon, but also with gelfix. By the way, the latter will not need to be soaked like gelatin. This makes it especially handy!
Ingredients:
- 1000 grams of freshly squeezed orange juice;
- 120 grams of lemon;
- 750 grams of sugar;
- gelfix packaging.
How to cook
Squeeze out a liter of juice from a sufficient number of carefully washed oranges. Remove the bones if they get inside. Pour the liquid into the bowl.
Now, in a stationary blender, grind (along with the skin) a fresh large lemon. Together with sugar, throw lemon porridge into a basin with juice.
Rearrange the container with citrus fruits on a high fire. While the sweet mass boils, remove the zest from the skins. Throw it in the basin.
Boil confiture from oranges for 25-30 minutes, then pour a bag of gelfix into a thick mixture.
Mix the powder well into the citrus mass and turn off the stove. Immediately, picking up the jam with a ladle, pour the contents of the container into sterilized jars. Roll up tightly.
We do not recommend using purchased juice, as it usually already contains sugar, preservatives, and dyes. A similar product is not entirely suitable for workpieces. long-term storage. Therefore, it would be better, nevertheless, to squeeze it out of fresh citrus fruits.
Option 6: Orange confiture in a slow cooker
We will boil the last version of confiture in a slow cooker, thanks to which the sweetness will turn out to be especially tender.
Ingredients:
- 2.5 kg of ripe oranges;
- 2 kg of white sugar;
- a glass of freshly squeezed lemon juice.
Step by step recipe
Wash each orange thoroughly. Remove the skin and remove the white films. Disassemble into slices and cut each into three parts. Throw all the pieces into the bowl. Pour in sugar.
Squeeze a glass of juice from a sufficient amount of lemons. Also pour the resulting liquid to citrus fruits. Mix in a few circular motions.
Close the lid of the machine until it clicks. Simmer orange confiture in the "Stewing" mode for about half an hour.
Then open the lid of the multicooker (completely) and bring the jam to a strong structure. At the very end, introduce the sweet-sour mixture into scalded jars, which must be rolled up immediately.
Under closed lid the mass will never thicken, as we need it. Therefore, 30 minutes after the start of the quenching, be sure to open the slow cooker and boil it the way you like best.
Fragrant confiture from oranges.
- 3 oranges
- 3 art. l. lemon juice
- sugar
Very tasty, thick and fragrant confiture from sunny oranges with the addition of zest. The word "confiture" of French origin, in fact, means a variety thick jam with whole pieces of fruit. Confiture can be served on bread and butter, with a breakfast bun (that is, according to the principle of jam) or used with savory dishes - served with cheese, baked meat, liver pate(which is especially true if you are a gourmet :-)
The zest is very tasty in this confiture, I liked it the most, so soaked orange juice, elastic and crazy fragrant.
The most difficult thing in preparing orange confiture is to peel these same oranges from white films. It's not a quick job, but it's worth the effort.
From three oranges, approximately 400 ml of confiture is obtained.
Cooking:
Peel the zest from each orange with a vegetable peeler (only the orange layer). We cut the zest into long wide strips, while trying not to touch the white layer as much as possible.
Folding the strips in a pile, cut them obliquely into thin, small strips (about 3 mm wide).
Place the zest in a container.
Fill with water and leave for a day (during this time, change the water a couple of times). This is done in order to get rid of possible bitterness.
Put the oranges themselves temporarily in a bag and tie them up so that they do not wind up.
We clean oranges.
Remove the white skin from each orange.
Divide into slices.
From the inside, cut each slice with a knife.
Separate the white film from the pulp with your hands.
This is how it turns out in the end (you can help yourself with a knife).
Theoretically, you can not peel oranges from these white films, because this is the most time-consuming step. I think it will still be just as tasty, but the aesthetics finished product will certainly suffer.
Cut each slice into three pieces.
Next, you need to weigh how much pulp turned out in total, and for every 100 g of pulp, take 60 g of sugar.
I got 450 g of pulp and I took 270 g of sugar.
Place the orange pulp in a heavy bottomed saucepan.
Add sugar, zest (without water) and lemon juice.
Mix, put on fire.
Ironically, orange jam was first made by Scottish resident Jenny Keiller. Although citruses are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots affected. Unripe bitter fruits, peel and a lot of sugar were used. The result was amazing!
Sweet gelatinous pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the zest and white partitions) only added spice to the dessert. There are several advantages to making orange jam. One of them is that the citrus harvest falls in the winter, and the hostess will not be torn between jams from cherries, apples and strawberries. This jam is absolutely not laborious, and if a bread machine or a slow cooker comes to your aid, then even more so. So let's move from theory to practice and make orange jam at home.
Classics of the genre
Orange jams may vary. Sweet, bitter, liquid (for pancakes), thicker (for a layer of cakes), almost like marmalade, with pieces of crust or a homogeneous structure. First, let's prepare a real Scottish orange jam, the recipe of which was invented by Jenny Keiller. It should be bittersweet, with large chunks of caramelized zest. In addition to four oranges and a kilogram of sugar, we need half a lemon. Citrine will give the jam a jelly-like texture (it contains pectin).
First, a rather difficult procedure for gently rubbing the zest from whole fruits awaits us. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cake to the state of gruel, and tie the bones in a gauze bag. Add water to citrus fresh at the rate of 750 ml per half liter of juice. We put the pan on the fire, add the grated zest, cake and a bag with bones. After boiling, reduce the heat and cook for another half an hour. After that, remove the bag with the bones and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, then more than a kilogram of sweetener may be needed. Put the pot back on a low heat. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.
Orange jam: a quick recipe
To cook this dessert, we need only half an hour! It turns out sweet thick, similar to marmalade, jam.
- Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the bones. Grind the fruit mass in a blender. Add sugar in a ratio of two to one. This means that for a kilogram of citrus puree you need to take a pound of sweet sand.
- Stir and place in a non-stick saucepan over high heat. No need to remove the foam that has appeared, it will disappear by itself. But you need to stir the gurgling liquid regularly.
- After a quarter of an hour of rapid boiling, orange jam will begin to thicken rapidly. And after 30 minutes, you can already turn off the fire. As it cools, it will become even thicker. Arrange in jars and store in the refrigerator.
Another jam recipe
- Half a kilo of oranges and one lemon wash. We put the fruits whole in thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce heat to medium. Cover the pan with two layers of foil and a lid.
- Cook in this way for about three hours, until the citrus fruits become soft. Turn off the fire and leave to cool overnight. We take out the fruits, knead them with our hands and mix with the liquid. We cut the boiled zest with a knife and also add it to the pan.
- We put it on the fire again and cook for ten to fifteen minutes. orange jam almost ready at home. It remains only to add a kilogram of sugar. When the crystals dissolve, cook for another half an hour over moderate heat. Let stand for 20 minutes, then pour into glass containers.
Grandma's recipe
- Wash oranges and carefully peel off a thin layer of orange zest with a vegetable peeler. Grind it into thin straws, fill it with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass through a meat grinder.
- Weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp, 800 grams of sweetener is required. In an enamel bowl, add 2-3 tablespoons of lemon juice and squeezed zest. We put on fire. When it boils, remove the foam. Reduce heat to low and simmer for half an hour. Cover with a towel and leave to cool.
- We repeat the procedure twice more. If the orange jam seems too thick for the third time, you can simply bring it to a boil and turn it off, without boiling. We lay out in a sterilized container and cork.
Another old recipe
- Wash a kilogram of oranges, peel and cut into large pieces. We fall asleep with the same amount of sugar and wait for the release of liquid. When the crystals begin to soak, we speed up this process by adding the juice of two lemons.
- Pour a liter of water into the pan, put the lemon peel and put on fire. When the zest becomes soft, add oranges with sugar. For taste, put a cinnamon stick. Cook orange jam over low heat until its volume is reduced by half.
- We catch oranges and grind them in a meat grinder or blender. Return the puree to the saucepan. Add crushed orange peel to it. The consistency of the dessert should be quite thick.
How to make orange jam with minimal sugar
- Wash five large fruits and pour boiling water over them. Let stand 10 minutes and cut off the zest. Cut it into thin strips. We clean the white part of the peel and squeeze the juice into a container suitable for use in microwave oven. We do the same with two lemons.
- Add the zest to the fresh juice and pour a glass of water. We wrap the white peel in cheesecloth and also put it in a saucepan. Cover with foil and turn on the oven at full power, setting the timer for 20 minutes. Remove the white skin. Add half a kilo of sugar.
- We turn on the microwave again at full power, but this time for half an hour. We check the readiness drop by drop: it should not spread, but thicken with a dome.
Recipe for baking in a bread machine
- We select unripe oranges, since such fruits contain more pectin. We clean them from the skin. For a pound of naked fruit we take 500 g granulated sugar. Cut the flesh into pieces, removing the seeds along the way.
- We put it in a bucket of a bread machine, cover it with sugar, add two soup spoons of lemon juice. We launch the program Jam. And that's it! You can make tea and wait delicious dessert.
- If you like bitterness, you can leave the zest on. And to get a more jelly-like orange jam in a bread machine, instead of regular sugar, add the same amount of pectin-containing sugar.
Cooking in a multicooker
- Three zest from two whole oranges and one lemon. The rest of the fruit is peeled and cut into pieces. We fill everything cold water and leave for a day. After that, we shift the fruits into the multicooker bowl, add a pound of cane sugar, mix.
- The valve must be removed from the cover. We turn on the device on the Jam mode. At the end of the process, grind with a submersible blender into gruel. Add a package of gelling mixture (Quittin or Gelfix) and mix.
- If the orange jam in the slow cooker seems watery to you, you can repeat the process by turning on the machine for another half hour. But, standing in the cold, he will thicken.
Ironically, orange jam was first made by Scottish resident Jenny Keiller. Although citruses are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots affected. Unripe bitter fruits, peel and a lot of sugar were used. The result was amazing! Sweet gelatinous pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the zest and white partitions) only added spice to the dessert. There are several advantages to making orange jam. One of them is that the citrus crop falls in the winter, and the hostess will not be torn between apples and strawberries. This jam is absolutely not laborious, and if a bread machine or a slow cooker comes to your aid, then even more so. So let's move from theory to practice and make orange jam at home.
Classics of the genre
Orange jams may vary. Sweet, bitter, liquid (for pancakes), thicker (for a layer of cakes), almost like marmalade, with pieces of crust or a homogeneous structure. First, let's prepare a real Scottish orange jam, the recipe of which was invented by Jenny Keiller. It should be bittersweet, with large chunks of caramelized zest. In addition to four oranges and a kilogram of sugar, we need half a lemon. Citrine will give the jam a jelly-like texture (it contains pectin). First, a rather difficult procedure for gently rubbing the zest from whole fruits awaits us. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cake to the state of gruel, and tie the bones in a gauze bag. Add water to citrus fresh at the rate of 750 ml per half liter of juice. We put the pan on the fire, add the grated zest, cake and a bag with bones. After boiling, reduce the heat and cook for another half an hour. After that, remove the bag with the bones and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, then more than a kilogram of sweetener may be needed. Put the pot back on a low heat. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.
Orange jam: a quick recipe
To cook this dessert, we need only half an hour! It turns out sweet thick, similar to marmalade, jam. Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the bones. Grind the fruit mass in a blender. Add sugar in a ratio of two to one. This means that for a kilogram of citrus puree you need to take a pound of sweet sand. Stir and place in a non-stick saucepan over high heat. No need to remove the foam that has appeared - it will disappear by itself. But you need to stir the gurgling liquid regularly. After a quarter of an hour of rapid boiling, orange jam will begin to thicken rapidly. And after 30 minutes, you can already turn off the fire. As it cools, it will become even thicker. Arrange in jars and store in the refrigerator.
Another jam recipe
Half a kilo of oranges and one lemon wash. We put the fruits whole in a thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce heat to medium. Cover the pan with two layers of foil and a lid. Cook in this way for about three hours, until the citrus fruits become soft. Turn off the fire and leave to cool overnight. We take out the fruits, knead them with our hands and mix with the liquid. We cut the boiled zest with a knife and also add it to the pan. We put it on the fire again and cook for ten to fifteen minutes. Orange jam at home is almost ready. It remains only to add sugar - a kilogram. When the crystals dissolve, cook for another half an hour over moderate heat. Let stand for 20 minutes, then pour into glass containers.
Grandma's recipe
Wash oranges and carefully peel off a thin layer of orange zest with a vegetable peeler. Grind it into thin straws, fill it with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass through a meat grinder. Weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp, 800 grams of sweetener is required. In an enamel bowl, add 2-3 tablespoons of lemon juice and squeezed zest. We put on fire. When it boils, remove the foam. Reduce heat to low and simmer for half an hour. Cover with a towel and leave to cool. We repeat the procedure twice more. If the orange jam seems too thick for the third time, you can simply bring it to a boil and turn it off, without boiling. We lay out in a sterilized container and cork.
Another old recipe
Wash a kilogram of oranges, peel and cut into large pieces. We fall asleep with the same amount of sugar and wait for the release of liquid. When the crystals begin to soak, we speed up this process by adding the juice of two lemons. Pour a liter of water into the pan, put the lemon peel and put on fire. When the zest becomes soft, add oranges with sugar. For taste, put a cinnamon stick. Cook orange jam over low heat until its volume is reduced by half. We catch oranges and grind them in a meat grinder or blender. Return the puree to the saucepan. Add crushed orange peel to it. The consistency of the dessert should be quite thick.
How to make orange jam with minimal sugar
Wash five large fruits and pour boiling water over them. Let stand 10 minutes and cut off the zest. Cut it into thin strips. We peel the white part of the peel and squeeze the juice into a container suitable for use in a microwave oven. We do the same with two lemons. Add the zest to the fresh juice and pour a glass of water. We wrap the white peel in cheesecloth and also put it in a saucepan. Cover with foil and turn on the oven at full power, setting the timer for 20 minutes. Remove the white skin. Add half a kilo of sugar. We turn on the microwave again at full power, but this time for half an hour. We check the readiness drop by drop: it should not spread, but thicken with a “dome”.
Recipe for baking in a bread machine
We select unripe oranges, since such fruits contain more pectin. We clean them from the skin. For a pound of "naked" fruits we take 500 g of granulated sugar. Cut the flesh into pieces, removing the seeds along the way. We put it in a bucket of a bread machine, cover it with sugar, add two soup spoons of lemon juice. We launch the program "Jam". And that's it! You can brew tea and wait for a delicious dessert. If you like bitterness, you can leave the zest on. And to get a more jelly-like orange jam in a bread machine, instead of regular sugar, add the same amount of pectin-containing sugar.
Cooking in a multicooker
Three zest from two whole oranges and one lemon. The rest of the fruit is peeled and cut into pieces. Fill everything with cold water and leave for a day. After that, we shift the fruits into the multicooker bowl, add a pound of cane sugar, mix. The valve must be removed from the cover. We turn on the device on the "Jam" mode. At the end of the process, grind with a submersible blender into gruel. Add a package of gelling mixture (Quittin or Gelfix) and mix. If the orange jam in the slow cooker seems watery to you, you can repeat the process by turning on the machine for another half hour. But, standing in the cold, he will thicken.
Fragrant, optimistic orange sweet and sour orange jam - very delicious treat. It can be served with tea and coffee, eaten with pancakes and pancakes, prepare sweet morning sandwiches. Orange jam can be an excellent layer for cakes and filling for sweet pies or buns.
Making orange jam is very easy. The delicacy will turn out much tastier than the purchased one. For a variety of taste, you can add lemons, ginger, grapefruits, cinnamon to it.
Orange Jam - General Cooking Principles
To make a thick orange dessert, peeled citrus fruit pieces are boiled in sugar and water. Orange jam can be smooth, in which case the fruit is pureed. The second option is to save the orange slices and even pieces of peel to give the dessert a more interesting look and an extra touch of flavor.
An enameled or steel pan is suitable for cooking, preferably with a thick bottom. If the kitchen has a slow cooker, then you can easily make jam in its bowl. Another possible variant- Get used to cooking jam in the microwave. But in this case, everything will depend on the power and features of the device, so the result may be unpredictable.
Before making jam, oranges should be washed well and the peel removed. If lemons are used, do the same. Lemon zest you can remove and add to dessert: it will turn out tastier.
If the jam is prepared for future use, then after cooking it must be poured into sterilized glass jars. Close with screw caps or roll up with a machine. Store jam under nylon lids in the refrigerator, sealed jars in any cool place.
Jam from oranges and lemons "Fragrant"
A very simple recipe for an excellent sweet and sour orange and lemon jam. Dessert can be prepared in just an hour. The amount of sugar varies according to taste.
Ingredients:
One lemon;
Four hundred grams of sugar.
Cooking method:
Citrus fruits are thoroughly washed and peeled.
Be sure to remove the white skin: it is she who gives the bitter taste.
Cut oranges and lemon into small pieces, remove the seeds.
Send the chopped pulp to the blender bowl and chop.
Pour the mass into a suitable saucepan, add sugar and mix.
Bring lemon-orange puree to a boil over high heat.
Reduce heat to medium and simmer, stirring constantly, until thickened.
Do not remove foam.
The jam will be ready in about 25-30 minutes.
Jam from oranges "Cinnamon"
A spicy cinnamon note perfectly sets off the festive freshness of the orange. This orange and lemon jam takes a long time to make, but the result is fantastic.
Ingredients:
A kilogram of not very sweet oranges;
Two medium lemons;
A kilogram of white sugar;
Cinnamon stick (can be replaced with ground, taking about a teaspoon);
Liter of drinking water;
A teaspoon of citric acid.
Cooking method:
Cut prepared oranges into pieces.
Set aside the peel from two oranges separately.
Send to a pan with a thick bottom or non-stick coating.
Cover citrus fruits with sugar and leave for three hours so that the juice stands out.
Squeeze juice from lemons in any convenient way.
Pour the resulting amount of lemon juice into the orange slices.
In a separate saucepan, boil the lemon peels by pouring them with a liter of clean water. The crusts should become soft.
Strain the broth and combine with the orange-lemon jam base.
Add cinnamon.
Turn on slow fire.
Boil the mass until thick for 1.5-2 hours.
When the mass thickens to the desired state, remove the pan from the heat and cool its contents slightly.
Throw away the cinnamon stick.
Send the cooked pieces of oranges to a blender and bring to a homogeneous state.
From the orange peel, set aside earlier, remove the zest with a knife or grater.
Pour the jam back into the pan, throw in the zest and boil for another 10 minutes.
Pour warm jam into glass jars and refrigerate.
Jam from oranges "Pleasure"
An easy way to make jam ahead of time using just fruit, water and sugar. The taste is clean, sweet, without too much cloying. Thanks to the natural pectin contained in the pits of citrus fruits, the dessert will be pleasantly thick.
Ingredients:
A kilogram of peeled oranges;
1.2 liters of water;
Eight hundred grams of white sugar.
Cooking method:
Put whole oranges into a thick-walled saucepan, pour in water and boil for an hour over medium heat under a lid.
The readiness of fruits can be checked by easily piercing them with a fork.
Drain the broth through a colander.
Cut boiled oranges into small slices.
Separate the bones, but do not discard them. Fold the bones into a "bag" of gauze, tightening the hole with a thread.
Pour the broth into the pan again, add sugar (the usual proportion of sugar and orange slices is 1: 1, but you can change it to your taste).
Dissolve sugar over low heat.
If foam forms, remove it with a slotted spoon or spoon.
Place the orange slices and pits in a gauze bag into the syrup.
Boil the jam for half an hour, not forgetting to stir the mass.
Remove the finished jam from the stove.
Discard gauze bag.
Arrange the delicacy in the prepared container, cork or serve immediately.
Jellied orange jam with agar-agar and cognac
Delicious jam made from oranges and lemons with a delicate jelly texture is unlikely to leave the sweet tooth indifferent. Taste traditional dessert enriched with grapefruit and lime juice. Due to vegetable agar-agar, the jam is guaranteed to be thick and very tasty.
Ingredients:
Four oranges;
One lemon;
Two small limes;
One grapefruit;
Sugar by weight of fruit (about half a kilo);
A teaspoon of agar-agar;
Water by weight of fruits;
Three tablespoons of cognac or rum.
Cooking method:
Wash fruits thoroughly.
Remove the zest, cut the third part into strips (thinner).
Peel off the peel and white film.
Disassemble the citrus fruits into slices, remove the partitions, remove the seeds and discard.
Weigh the resulting mass of oranges, lemons, limes and grapefruits (also take into account the zest).
Put in a saucepan.
Pour everything with the same weight of drinking water.
Close the lid and keep in a cool place overnight.
Squeeze out the citrus fruits and weigh them again.
Cook over medium heat for about half an hour.
15 minutes before the end of cooking, pour agar-agar with water (half a glass of water is needed for a tea with a hill of powder). Let it brew for 10 minutes, then put on fire and bring to a boil (stir constantly).
Remove agar from plate. The finished composition should resemble jelly.
Pour the agar-agar into the jam and mix.
After the end of cooking, add strong alcohol to the mass, mix again.
Ready jam pour into jars.
Jam from oranges with peel "Piquant"
Another recipe for lemon-orange jam that resembles the previous one in the method of pre-soaking the fruit and determining the amount of sugar and water. It turns out a very soft, without a hint of bitterness dessert. No additional gelling agents are used.
Ingredients:
Six large oranges;
Two small lemons;
Litere of water;
Nine hundred grams of sugar.
Cooking method:
Prepare oranges.
Remove the rind and finely chop it.
Peel off the white skin.
Cut the pulp into pieces.
Do the same with lemons.
Combine slices of lemons, oranges and citrus zest, weigh.
Pour everything with the same amount of water by weight and leave to soak for a day.
Throw citrus fruits into a colander, weigh.
Measure the same amount of sugar.
Combine sugar and lemon-orange slices in a saucepan.
Turn on medium heat, boil for half an hour.
Cool and pour orange jam into storage jars.
Jam from oranges with peel in a slow cooker
The multicooker kitchen assistant greatly facilitates the process of cooking orange jam. You don't have to keep an eye on burning.
Ingredients:
four large juicy orange;
Half a medium-sized lemon;
From 300 to 500 grams of sugar (by weight of orange pulp).
Cooking method:
Remove the zest from half a washed lemon and half an orange.
Grate the zest or cut with a sharp knife as finely as possible.
Peel the fruit from the peel and cut into small pieces.
Put the pulp and zest in a saucepan, pour water so that the fruit is completely immersed in water. Leave for a day in a cold place.
Drain the water, squeeze the fruit lightly and weigh.
Take a hundred grams of granulated sugar less than citrus fruits weigh.
Put orange and lemon slices, sugar, zest, mix.
Turn on any program so that the contents of the multicooker boil (baking, stewing, frying mode is suitable).
When the mass boils, remove the sealed valve, set the timer for half an hour and turn on the baking mode.
Pour the finished jam from oranges and lemons into jars.
Jam from oranges "Ginger"
Fresh ginger gives wonderful taste and sharpness to orange jam. The delicacy will turn out not only tasty, but also useful due to healing properties ginger root. In winter, at the first symptoms of a cold, jam can be eaten instead raspberry jam.
Ingredients:
Two kilograms of large oranges;
Three large lemons;
Two kilograms of white sugar;
A teaspoon of ground ginger.
Cooking method:
Wash and dry citrus fruits.
With a grater or special knife remove the zest.
Peel the fruit from the peel.
Cut the slices into several small pieces, remove the bones.
Put citrus fruits in a thick-walled saucepan, cover with sugar and put on low heat.
Cook for half an hour, be sure to stir with a wooden spoon.
About ten minutes before the end of cooking, add ginger powder, mix.
Ready dessert store on a refrigerator shelf.
The readiness of jam is determined by dropping a drop on a saucer. After cooling, the mass should be covered with a tight film, which wrinkles when pressed. Do not leave undercooked jam: it will become moldy.
If you cook the jam over high heat, the pectin will not collapse, the jam will turn out thick.
Unused zest can be sprinkled with sugar and frozen. Use in cooking home baking.
Instead of lemons, jam can be added citric acid. It will keep the freshness of the product during long-term storage.
