Aromatic, optimistic orange sweet and sour orange jam is a very tasty delicacy. You can serve it with tea and coffee, eat pancakes and pancakes, make sweet morning sandwiches. Orange jam can be an excellent layer for cakes and stuffing for sweet cakes or buns.
Making oranges jam is very simple. Delicacy will be much tastier than the purchase. For a variety of taste, you can add lemons, ginger, grapefruit, cinnamon.
Oranges jam - general principles of preparation
To make a thick orange dessert, peeled citrus slices are boiled in sugar and water. Jam of oranges can be homogeneous, in this case, the fruit is mashed. The second option is to preserve the orange slices and even the peel pieces, in order to give the dessert a more interesting look and an additional flavor.
An enamel or steel pan, preferably with a thick bottom, is suitable for cooking. If the kitchen has a slow cooker, then you can easily make jam in its bowl. Another possible option - to get a taste for cooking jam in the microwave. But in this case, everything will depend on the power and features of the device, so that the result may be unpredictable.
Oranges before cooking jam should be well washed and peel removed. If lemons are used, do the same. Lemon zest can be removed and added to the dessert: it will be tastier.
If the jam is prepared for future use, then after the end of cooking it should be poured into sterilized glass jars. Close screw caps or roll using a typewriter. Store jam under capron lids in the refrigerator, sealed jars in any cool place.
Orange and Lemon “Aromatic” Jam
A very simple recipe for excellent sweet and sour jam made from oranges and lemons. Dessert can be prepared in just an hour. The amount of sugar varies according to taste.
• kilogram of peeled oranges;
• one lemon;
• four hundred grams of sugar.
Citrus fruits should be thoroughly washed and peeled.
Be sure to remove the white skin: it is she who gives a bitter taste.
Oranges and lemon cut into small pieces, remove the bones.
Send the sliced pulp to the bowl of the blender and chop.
Pour the mass into a suitable saucepan, add sugar and mix.
Lemon-orange puree over high heat bring to a boil.
Reduce heat to medium level and cook, not forgetting to stir, until the moment of obvious thickening.
Foam not to remove.
The jam will be ready in about 25-30 minutes.
Cinnamon Orange Jam
Spicy cinnamon notes perfectly set off the festive freshness of orange. It takes a lot of time to make this jam from oranges and lemons, but the result will be fantastic.
• kilogram of not very sweet oranges;
• two medium lemons;
• kilogram of white sugar;
• cinnamon stick (can be replaced with ground, taking about a teaspoon);
• liter of drinking water;
• a teaspoon of citric acid.
Prepared oranges cut into pieces.
Peel two oranges to postpone separately.
Send to the pan with a thick bottom or non-stick coating.
Pour citrus sugar and leave for three hours to stand out juice.
From the lemons squeeze the juice in any convenient way.
Pour the resulting amount of lemon juice into orange slices.
In a separate saucepan, boil lemon peels, pouring them with a liter of pure water. Crusts should be soft.
Broth strain and combine with orange-lemon base jam. Add cinnamon.
Turn on slow fire.
Boil the mass to a thick state within 1.5-2 hours.
When the mass thickens to the desired state, remove the pan from the heat and cool it a little.
Cinnamon stick to throw away.
Send the cooked pieces of oranges to the blender and bring to a uniform state.
With orange peel, previously set aside, remove the zest with a knife or with a grater.
Pour the jam back into the pot, toss the zest and boil for another 10 minutes.
Warm jam poured into glass jars, put in the refrigerator.
Enjoyment Jam of Oranges
An easy way to make jam for the future, using only fruit, water and sugar. The taste is pure, sweet, without excessive cloying. Thanks to natural pectin containing citrus fruits in the bones, the dessert will be pleasantly thick.
• kilogram of peeled oranges;
• 1.2 liters of water;
• eight hundred grams of white sugar.
Put whole oranges in a thick-walled pot, pour in water and boil for an hour on medium heat under the lid.
The readiness of the fruit can be checked by easily piercing them with a fork.
Broth drain through a colander.
Boiled oranges cut into small slices.
Separate bones, but do not throw them away. Fold the bones in the “bag” of gauze, tightening the hole with a string.
Pour broth into the pot again, add sugar (the usual proportion of sugar and orange slices is 1: 1, but you can change it to your taste).
Dissolve sugar on low heat.
If foam has formed, remove it with a slotted spoon or a spoon.
Put orange slices and stones in a gauze bag into the syrup.
Boil the jam for half an hour, not forgetting to mix the mass.
Ready jam to remove from the stove.
Gauze bag discarded.
Spread the treat in a prepared container, cork or immediately serve.
Jellied orange jam with agar-agar and brandy
Delicious jam of oranges and lemons with a delicate jelly consistency is unlikely to leave sweet tooth indifferent. The taste of the traditional dessert is enriched with grapefruit and lime juice. Due to herbal agar-agar, the jam is obtained guaranteed thick and very tasty.
• four oranges;
• one lemon;
• two medium limes;
• one grapefruit;
• sugar by weight of fruit (about half a kilo);
• teaspoon agar-agar;
• water by fruit weight;
• three tablespoons of brandy or rum.
Wash fruit 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 them.
Weigh the resulting mass of oranges, lemons, lime and grapefruit (also consider the zest).
Put in pan.
Pour the same amount of drinking water.
Close the lid and keep the day in a cool place.
Squeeze out citrus fruits and weigh them again.
Measure out the same amount of sugar.
Cook on medium heat for about half an hour.
15 minutes before the end of boiling, pour agar-agar with water (you need a half glass of water for a tea-to-go hill of powder). Let it stand for 10 minutes, then put on the fire and bring to a boil (stir constantly).
Remove the agar from the plate. The finished composition should resemble jelly.
Pour the agar-agar into the jam and mix.
After cooking, add strong alcohol to the mass, mix again.
Ready jam poured into jars.
Orange jam with spicy “Spicy”
Another recipe for lemon-orange jam, which resembles the previous one by the method of pre-steeping fruit and determining the amount of sugar and water. It turns out very soft, without a hint of bitterness dessert. Additional gelling thickeners are not used.
• six large oranges; • two small lemons;
• litere of water;
• nine hundred grams of sugar.
Remove the zest and chop it finely.
Clean off the white skin.
Cut the pulp into pieces.
Do the same with lemons.
Connect the pieces of lemons, oranges and citrus zest, weigh.
Pour all over the same amount of water and leave to soak for a day.
Throw citrus fruit in a colander, weigh.
Measure out the same amount of sugar.
Combine sugar and lemon-orange slices in a cooking pot.
Turn on medium heat, boil for half an hour.
Cool and pour jam from oranges in banks for storage.
Oranges jam with peel in the slow cooker
Kitchen Assistant Multicooker greatly facilitates the process of cooking jam from oranges. Follow the burning will not have to.
• four large juicy oranges;
• half of a medium-sized lemon;
• 300 to 500 grams of sugar (by weight of orange pulp).
Peel the half of the washed lemon and half of the orange.
Grate the zest or chop with a sharp knife as small as possible.
Peel the fruit and cut into small pieces.
Pour the flesh and zest into a saucepan, add water so that the fruit is completely submerged. Leave for a day in a cold place.
Drain the water, slightly squeeze the fruit and weigh it.
Take grams of sugar one hundred grams less than citrus.
Put orange and lemon slices, sugar, zest into the bowl of the multicooker, mix.
Include any program to boil the contents of the multicooker (baking, stewing, frying mode is suitable).
When the mass boils, remove the hermetic valve, set the timer for half an hour and turn on the baking mode.
Ready jam of oranges and lemons pour in jars.
Ginger Orange Jam
Fresh ginger gives wonderful taste and sharpness to orange jam. Delicacy will turn out not only tasty, but also useful due to the healing properties of ginger root. In winter, with the first symptoms of a cold, you can eat jam instead of raspberry jam. Ingredients:
• two kilograms of large oranges;
• three large lemons;
• two kilograms of white sugar;
• a teaspoon of ground ginger.
Citrus fruits wash and dry.
Using a grater or a special knife, remove the zest.
Peel the fruit.
Cut the slices into several small pieces, remove the bones.
Fold citrus fruits in a thick-walled pot, cover with sugar and put on low heat.
Boil for half an hour, always stirring with a wooden spoon.
Ten minutes before the end of cooking add ginger powder, mix.
Ready dessert to store on the shelf of the refrigerator.
Oranges Jam - Tricks and Tips & Tricks
- The readiness of the jam is determined by dropping a drop on the saucer. The mass after cooling should be covered with a tight film, which frowns when pressed. Undercooked jam can not be left: moldy.
- If you make jam on high heat, the pectin will not collapse, the jam will turn out thick.
- Not suitable peel can be poured with sugar and frozen. Use when cooking home baking.
- Instead of lemons, citric acid can be added to the jam. It will keep the product fresh during long-term storage.