Oranges are tasty and healthy fruits, they are enjoyed by adults and children. Orange zest is most often discarded or used for flavoring rooms or as a seasoning. Not everyone knows that it is almost as healthy as fruit pulp. It contains lots of vitamins and phytoncides - substances with antibacterial action. It helps fight cholecystitis, prevent oral diseases, and counteract infections. Many of the valuable elements contained in it are preserved even after heat treatment. There is hardly any orange dried peel, as it does not have a pleasant taste, and it is harsh. But making orange peel jam is a good idea. In addition, it can be done at any time of the year.
Cooking Features
Orange peel jam is made differently than a similar delicacy of fresh berries and fruits. Before you start cooking, you need to learn the technology of cooking this unusual, but tasty and healthy dessert.
- Usually economical housewives choose thin-skinned fruits for food. For jam from orange peels, varieties more suitable, whose rind is thick.
- To give a presentation of citrus, they are often coated with wax. Primary preparation of oranges for cooking jam involves their thorough washing in warm water with a sponge.
- Orange-peel jam is often called “whorls”, since the zest in it, if you precisely follow the technology, resembles neat spirals in shape. To make the zest look so appetizing, you need to peel the oranges properly. To do this, you need to cut the ends of the fruit, then make cuts with a sharp knife, connecting the cuts into strips resembling the meridians on the globe. The width of these strips should be at least 5 mm, but not more than 1 cm. After this, the peel strips are carefully separated from the pulp.
- The white mass covering the orange peels on the inside, it is desirable to carefully peel off the knife, as it makes the jam bitter and prevents the curd from making the zest.
- In order for the zest to become soft and lose a bitter taste, it is recommended to be soaked, and for a long time. This should be taken into account when planning the time for preparing a treat.
- So that the spirals do not unwind, they are fastened with a thread, which, after making jam, should be removed.
- Do not rush to throw away the orange stones. They will help give a pleasant bitterness to the jam and make it thicker, as they contain a lot of pectin. Wrap them in cheesecloth or collect them in a cloth bag, put them in the pan when cooking the jam, and before putting the treat in the jars, take the bag out of the container.
- If you plan to keep orange peel jam for a long time, sterilize the jars and lids to them.
Orange-peel jam can be stored for up to a year at room temperature, but there is no sense to harvest it in large quantities for the winter because citrus fruits are available all year round.
Classic Orange Peel Jam Recipe
Composition (for 0, 75 l):
- oranges - 1 kg;
- water - 0, 2 l per 100 g of crusts (not counting going to the soaking);
- sugar - 150 g per 100 g of crusts;
- citric acid - 2 g per 100 g of crusts;
- ginger root - 5 g per 100 g of crusts.
Method of preparation:
- Wash the oranges thoroughly. Drain them with a towel. Cut the peel in several places and carefully remove it from the fruit pulp. Cut into thin strips. Cut off the white flesh from the inside.
- Take a needle, pour boiling water over it.
- Thread the needle into the needle.
- While twisting the orange peels with spirals, string them on a string so that they do not unwind.
- Put the crusts in a bowl or pan.
- Fill with cold boiled water so that it covers them completely. Put in a cool place, best in the fridge.
- Soak the peels for four days, changing the water 3- 4 times a day.
- Put clean water on the peel, put it on fire. Boil for 20 minutes. Change the water and bring to the boil again.
- Cook another 20 minutes, replace the water again, bring to a boil and cook another 20 minutes.
- Drain and weigh the crusts. Measure out the right amount of sugar and water. The amount of citric acid and ginger should also be calculated based on the weight of the orange peel after digestion.
- Peel and rub ginger.
- Prepare syrup from sugar and water.
- When the sugar is completely dissolved, dip the peel in the syrup, add ginger.
- Boil over low heat until the syrup thickens.
- Add citric acid, mix gently. After 2 minutes, remove from heat.
- Allow the jam to cool slightly, in the meantime prepare jars for it.
- Remove the crusts from the threads, lay them on the banks. Pour the remaining syrup at the bottom of the pan.
- Close the jars tightly and store them in the closet.
It is better to lay out a delicacy on small jars, since the orange peel jam is a real delicacy, and it is rarely eaten in large quantities. Ginger gives it extra tart notes, but it is not always included in the composition of the dessert. If you do not have this ingredient, you can do without it.
Simple Orange Peel Jam Recipe
The composition (0, 5 l):
- oranges - 1 kg;
- lemon juice - 20 ml;
- water - how much will leave;
- sugar - 0, 2 kg.
Method of preparation:
- Wash and peel the oranges. Cut the zest into squares or strips, cover with water so that it completely covers them.
- Boil the crusts three times for 20 minutes, changing the water each time.
- Skip the crusts through a meat grinder.
- Pour a glass of water, add sugar. Stir and let stand for half an hour.
- Cook over low heat until the contents of the pan thicken.
- Add lemon juice, cook for another 5 minutes, stirring, remove from heat.
It remains to fill the prepared jars with fragrant jam, close them tightly and store them in a cool place. Such a place does not have to be a refrigerator, an unheated pantry will do.
Orange peel jam in a slow cooker
The composition (0, 5 l):
- oranges - 1 kg;
- water - 100 ml;
- sugar - 0, 2 kg;
- lemon - 0, 5 pcs.
Method of preparation:
- Dry the washed oranges with a towel and peel.
- On the inside of the peel, cut off the white layer. Cut the zest in small pieces.
- Put the orange peel pieces in the multicooker bowl. Squeeze the juice from half a lemon on them.
- Fill with sugar, add 100 ml of water.
- Leave for an hour.
- Turn on the unit by selecting extinguishing mode. After 5 minutes, turn off the device. Boil the crusts in two doses for 5 minutes each, giving the opportunity to infuse between these cycles for 20 minutes.
- Grind the crusts with a blender and return the multicooker to the bowl. Add some water if necessary.
- Bring to a boil, choosing any program, cook for 5 minutes.
- Fill the pre-sterilized jar with ready-made jam.
A jar of jam can also be sterilized using a multicooker. To do this, pour a glass of water into the multicooker bowl, place the jar on the grid and turn on the unit for half an hour by selecting the “Steaming” program.
Orange peel jam has a beautiful appearance and smells seductively. This delicacy is not only tasty, but also useful.
