With peel, this is a delicious and aromatic delicacy that is so pleasant to serve. The treat will bring back memories of the hot summer sun and help you keep warm on a cold winter evening.

Orange jam with peel

The recipe for the dessert is somewhat different from the usual methods of making berry jams. Therefore, read the instructions carefully and follow them exactly:

• Wash and dry one kilogram of Moroccan oranges.
• Cut the fruit into thin rings along with the peel and remove all seeds.
• Pour two cups of water into a large saucepan and add one and a half kilograms of sugar.
• Boil the syrup and then gently dip the orange circles into it.
• Bring the liquid to a boil and remove the froth.

The future dessert should be cooked for at least two hours. After the orange peel jam is ready, place it in sterilized jars and roll up.

Orange jam with lemon

The amazing taste of this sweet delicacy will be remembered the first time. Therefore, you can safely prepare a double portion of a fragrant dessert. Often, novice housewives have a question about the amount of ingredients. How much sugar do you need to make jam? We recommend not to get carried away in this recipe, since the taste and aroma of the fruit does not need additional reinforcement.

• Rinse the citrus fruits thoroughly - we need a kilogram of oranges and one large lemon. For this purpose, you can use a brush and even a detergent (if you are guaranteed to be able to completely remove it).
• Cut the fruit in half and squeeze the juice into a large bowl.
• Remove the pulp and chop finely.
• Cut the orange peel into small pieces in the same way.
• Put the prepared food in a large saucepan, pour the juice into it, two and a half liters of water.
• Cook the peeled orange jam over medium heat. After the liquid boils, reduce the heat and continue cooking for two hours.
• When the peel is soft, place half a glass of sugar in a saucepan and wait until it is completely dissolved.
• Bring the liquid to a boil again and simmer for another quarter of an hour.

In the meantime, prepare the jam jars - they should be thoroughly rinsed and sterilized. When the future dessert is ready, put it in a glass container, close the lids and store it in a cool and dark place.

Orange Peel Jam

It turns out that fruit crusts are a very valuable product. From them you can make an amazing dessert, which is not only very tasty, but also has a very presentable look. You can arrange your treats in beautiful glass vases or use it as a decoration for cakes and pies. The jam recipe is very simple:

• Take three large oranges, pour boiling water over them, and then rinse them under running water.
• Cut the fruit in half and remove the pulp. Cut the crusts into thin enough strips. If their skin is thick, then do not forget to cut off the white inner part.
• Roll the blanks into tight rolls and string them. After that, place them in a saucepan and cover with cold water. Soak for three or four days, changing the water periodically.
• When the pieces are soft enough, put the pan on the fire and cook for a quarter of an hour. Then change the water and repeat the procedure several times.
• How much sugar and water should you use? To answer this question, weigh the crusts on a kitchen scale. The amount of sugar should be one and a half times more, and water - twice.
• Suppose that the weight of the crusts is 200 grams, then you should take 300 grams of sugar and 400 ml of water. Place the ingredients in a saucepan and place over medium heat. If desired, you can add a piece of crushed ginger root to them.
• When the syrup thickens, add half a teaspoon of citric acid to it. The strings of the beads should be removed when the jam is ready.

Place the treats in the jar and close the lid tightly. You can serve dessert to the table as soon as it cools down.

Orange and gooseberry jam

This delicious treat will cheer you up and your guests up. You can prepare it according to the following recipe:

• Prepare two kilograms of berries and five large, thin-skinned oranges for processing. For convenience, cut the fruit into small pieces with a knife.
• Grind the gooseberries and oranges (use the vegetable and fruit attachment) or chop them with a blender.
• Transfer the resulting puree to a large saucepan or bowl, and then add two and a half kilograms of sugar to it.
• Put the cookware on the fire and bring its contents to a boil.

You will need sterilized jam jars and plastic lids for storage.

Jam "Sunny"

The exotic taste of pumpkin and oranges can cheer you up even on the worst day. Therefore, take our recipe into service and surprise your family with an original dessert.

• Cut 700 grams of pumpkin into slices (you can use fresh or frozen vegetables).
• Rinse five oranges, grate the zest, and finely chop the pulp.
• From one juice.
• Place the pumpkin in a saucepan and place it on the fire. Add lemon juice and cook for ten minutes.
• After that, add one kilogram of sugar to the dishes, and a pack of gelatin.
• Bring the jam to a boil and add a cinnamon stick to it. After five minutes, the spice should be removed.
• If you want the jam to be homogeneous, then at this moment it should be whipped with a blender. If you prefer a whole bite treat, you can skip this step.

When everything is ready, arrange the dessert in clean jars, cover the dishes with lids, turn them upside down and leave to cool completely.

Conclusion

The peeled orange jam can be used as directed immediately after preparation or stored for several months. This delicious dessert complements hot drinks and is also widely used to decorate pies and homemade cakes.

The delicacy turns out to be a little tart, even bitter, but very pleasant to the taste. Its consistency is quite thick, and its color is unusual, amber. Every housewife should learn how to cook it, since it is even impossible to imagine a more delicious jam.

Products:

• 0.9 kg of oranges;
• 0.25 kg of lemons;
• 110 g Sahara;
• 2.8 liters of water.

Preparation:

1. Wash all oranges thoroughly, cut, squeeze out some juice.
2. Finely chop the remaining pulp and rind.
3. Put everything in a saucepan, add juice and water, cook for 1.5 hours.
4. After that, add sugar as well, continue cooking until it is completely dissolved.
5. Remove the container from the heat and wait only 15 minutes for the jam to cool.

Pour the dessert into jars and roll up.

Orange peel jam (video)

The most delicious orange and lemon jam

Lemon jam combined with oranges is something extraordinary .. Beautiful citrus slices can later be used as a decoration for all kinds of desserts, or simply served with tea.

We all love citrus fruits and eat them fresh with pleasure. Lemons and oranges are not only tasty, but also healthy foods, which contain a large amount of vitamin C.

In the cold season, citrus jam perfectly supports immunity and avoids infectious diseases, and if you add other fruits to it, you can get a rather spicy winter preparation with an amazing aroma.

For making jam, large and juicy fruits with a thin skin should be used. Before cooking, fruits must be washed and dried with a towel.

Ingredients

1. Oranges - 6 pcs.
2. Lemons - 6 pcs.
3. Water - 200 ml.
4. Sugar - 1 kg.

Cooking method

Washed whole fruits are placed in a saucepan, poured over with boiling water and blanched for about 10 minutes. After that, they are transferred to a bowl of cold water and left overnight. In the morning, cut into circles or cubes (with peel) and carefully remove the bones.

In a separate container, mix sugar with water and make a syrup, which is then poured over the prepared fruit and left to soak for 3-4 hours. Next, the raw materials are placed on the stove and boiled for 10 minutes, and then cooled for about 2 hours. Then cook again for 10 minutes and set aside to cool for 2 hours. A similar procedure will need to be repeated twice more, after which the finished product is poured into jars and rolled up.

In addition to jam from whole fruits, you can make an excellent preparation from the peel of citrus fruits. It contains more nutrients, and the taste is slightly tart and sweeter.

Ingredients

1. Peel with 1 kg of lemons and 1 kg of oranges.
2. Sugar - 800 g.
3. Water - 350 ml.

Cooking method

The peel is washed well, dried with napkins and cut into small strips. Boil a thick syrup of sugar and water, put the crusts in it and bring to a boil. Leave to simmer over low heat for about 10 minutes, and then pack in jars and close.

Excellent jams and preserves are made from apricots, but if you add citruses to them, you can get an interesting combination with an unusual smell and delicate taste.

Ingredients

1. Apricots - 3 kg.
2. Lemon - 1 pc.
3. Orange - 1 pc.
4. Sugar - 2 kg.

Cooking method

All the fruits are washed well, the seeds are removed from the apricots, and the citruses are passed through a meat grinder along with the crusts. Apricots are covered with sugar and placed on the stove.

Add ground citrus fruits and cook for about 60 minutes. Stir the jam periodically and remove the foam. The finished product is poured into jars and closed with a seaming machine.

In our country, plum and citrus jam is a novelty, but in other latitudes it has been prepared for a long time and is considered a classic of fruit preparations.


Plum aroma remains dominant in it, while lemons and oranges give the taste a characteristic zest.

Ingredients

1. Plums (ranclode or Hungarian) - 1 kg.
2. Orange - 1 pc.
3. Lemon - ½ pc.
4. Raisins - 0.25 kg.
5. Sugar - 1 kg.

Cooking method

The plums are washed, dried, halved and pitted. Raisins are soaked in warm water for 20-30 minutes. The citruses are washed and cut into pieces or thin slices with the peel.

All fruits are placed in a cooking bowl, covered with granulated sugar and placed on the stove. Cook over medium heat for about 1.5 hours. Ready jam is packed in jars and rolled up.

In apple, lemon and orange jam, citrus aroma predominates, but apple flavor is preserved, flavored with sourness.

Ingredients

1. Apples - 1 kg.
2. Oranges - 1 pc.
3. Lemons - 1 pc.
4. Sugar - 1 kg.

Cooking method

Apples are washed, tails and cores removed, cut into cubes. Peel the citruses and cut them into wedges. If you want the jam to be more savory, you can keep the rind.

The fruits are put in a bowl, covered with sugar and left for a couple of hours to let the juice go. Then it is boiled for about 40 minutes and rolled into jars.

Since pears lack acid, adding citrus fruits to them is a great way to prepare a flavorful canning for the winter.

Ingredients

1. Pears - 1 kg.
2. Orange - 1 pc.
3. Lemon - 1 pc.
4. Water - 150 ml.
5. Sugar - 1 kg.

Cooking method

Ripe and firm pears are washed, cored and cut into small pieces. Citrus fruits are cut into slices with crusts, removing the seeds.


Syrup is made from water and sugar, fruits are added to it and after boiling, they are boiled over medium heat for about 25 minutes. Hot jam is poured into jars, covered with lids and rolled up.

Even if lemon is considered the main among all natural sources of vitamin C, the rest of the citrus fruits are almost as good as it is, so for the winter you should definitely cook several jars of orange jam - with and without peels. A delicacy that is not the most familiar to most people from the very first try can become the most beloved, but for this you need to know the intricacies of working with it.

How to make orange jam

The general principles of working with such a homemade preparation are identical to those used for making currant, gooseberry, strawberry or apple jam. Citrus fruits are peeled partially (only seeds) or completely, cut, covered with sugar and boiled from a couple of minutes to several hours: the time is determined by the expected shelf life. If only citrus pulp is taken - it is crushed at the last stage with the help of a blender - you get jam. However, the exact technology depends on whether you are making orange jam:

• From the pulp - this is how jams and confitures are made.
• On the basis of the zest - the inner content is not used, thickly chopped crusts are cooked for a long time, until completely soft.
• Mixed - take pulp and zest.

Food preparation

What the main product should be depends on the intended type of orange jam: if you are going to make jam, you can even use beaten, overripe fruits - the pulp will still be crushed and boiled down to the maximum. For the jam, in which it is planned to preserve beautiful, almost luminous amber pieces, large, ripe citrus fruits are needed. For visual appeal, you can even pair the classic oranges and sweet reds to make the jam especially beautiful. A couple more points of preparation:

• To work with the zest, you need a very thin and sharp knife or fine grater.
• Do not forget to check all fruits / berries for taste - even one missing fruit can ruin your jam.

Orange jam - recipe with photo

The number of recipes for such a delicious delicacy may surprise an untrained hostess: in addition to the classic orange jam, there are variations of it with almost any fruits and berries, vegetables (mainly zucchini or carrots are added) and even some types of alcohol. Do not be afraid to deviate from traditional combinations - everything is allowed for this no longer exotic fruit.

Orange peel "curls"

• Time: 4 hours + 4 days.
• Servings Per Container: 8 Persons.
• Calorie content: 1482 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

If you want a treat that not only delights your taste buds, but is also attractive from an aesthetic point of view, take a few hours of free time (the molding itself will take 3 days) and try making jam from orange peel, rolled into curls. This step-by-step recipe is so detailed that it will help to avoid failures even with inexperienced housewives.

Ingredients:

• thin-skinned oranges - 800 g;
• sugar - 300 g

Cooking method:

1. After making a cruciform cut, peel the citrus fruits. Divide narrow strips into strips, clean them from the inside (remove the white layer).
2. Each strip must be twisted with a "snail", strung on a thread with a transverse through puncture of the needle.
3. Pour in cold water, keep in it for 3 days. Water needs to be changed 3-4 times a day.
4. On the 4th day, pour in new water, boil for 15 minutes. Cool, repeat this step 3 more times.
5. Transfer the curls to a saucepan, cover with fresh water (2 cups), add sugar, cook until the syrup thickens.
6. Remove the thread, move the jam into prepared containers.

From lemons and oranges

• Time: 4 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 4621 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

If you do not like absolutely sweet desserts, but with a subtle sourness, try making jam from lemons and oranges: this delicacy is especially useful in winter, during the period of colds. If you wish, you can turn it into jam by making a homogeneous mass in the last cooking step (before adding the lemon zest) using a meat grinder or hand blender.

Ingredients:

• oranges - 600 g;
• lemons - 300 g;
• granulated sugar - 1.1 kg;
• vanilla sugar - 1 tsp;
• cinnamon stick.

Cooking method:

1. Peel off both citrus fruits, do not discard.
2. Cut the fruits themselves large, into 8-16 pieces, remove the seeds.
3. Sprinkle the orange slices with granulated sugar, forget for 2 hours.
4. Move the lemons into a saucepan, pour cold water on top so that it covers them completely.
5. Boil for 3 minutes. after boiling, drain the water and pour in a new one.
6. Cook lemon slices over low heat for about an hour and a half.
7. Similarly, cook for an hour and a half for oranges, but not in water, but in liquid from lemons. Cinnamon and vanilla sugar are also sent there.
8. Add the zest to the almost finished jam and wait for a new boil.
9. Pour the dessert into sterilized jars, put away for storage.

Orange jam with peel

• Time: 2.5 hours.
• Servings Per Container: 10 Persons.
• Calorie content of the dish: 3502 kcal.
• Purpose: for dessert.
• Cuisine: English.
• Difficulty: medium.

Citrus jam is convenient for adding to it not only berries / fruits, but also alcohol - in England they prefer to cook an orange dessert with whiskey. During boiling, alcohol is partially evaporated, so the delicacy is not strong, but has an incredible aroma. The original recipe uses zest, but the slices of the rind make the jam more attractive.

Ingredients:

• oranges - 0.9 kg;
• whiskey - 150 ml;
• lemon - 250 g;
• sugar - 0.7 kg;
• water - 1.6 liters.

Cooking method:

1. Mix squeezed juice from oranges with water in a saucepan.
2. Place everything except the peel (pulp, white layer, seeds) in a gauze bag.
3. Toss the chopped peel and whole lemons to the juice and water. Put the bag there. Cook for 2 tsp.
4. Remove the bag, cut the lemons, squeeze the juice into the jam.
5. Add whiskey and sugar, cook until the latter is dissolved.

With ginger

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 641 kcal.
• Purpose: for dessert.
• Cuisine: French.
• Difficulty: medium.

Orange jam with the addition of ginger has sweet citrus notes and a slight astringency in the aftertaste, one of the main French desserts, which is easy to prepare and can be eaten on the spot. If you are sure that you will enjoy a treat with such an amazing taste, increase the volume of all the ingredients, since you will get a small jar from the amount below.

Ingredients:

• oranges - 300 g;
• lemon - 50 g;
• ginger (root) - 15 g;
• sugar - 135 g;
• water - 100 ml;
• carnation bud.

Cooking method:

1. Use a fine grater to remove the thick peel from the oranges and place in a saucepan.
2. Add water and sugar.
3. Remove the films from the orange slices, throw the pulp there.
4. When the jam boils, add the lemon slices and the cloves pounded with a pestle.
5. Cook for half an hour, low heat.
6. Chop ginger finely, add to jam and remove from heat.

• Time: 4 hours.
• Servings Per Container: 15 Persons.
• Calorie content of the dish: 6469 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

This orange jam differs from the rest of its variations by the cutting method: the pieces will be large, since these are large circles. The zest is preserved, so you need to rub it well on top with a brush and be sure to scald it, otherwise the delicacy may taste bitter. Using a similar technology, you can prepare a classic orange dessert without adding tangerines.

Ingredients:

• oranges - 700 g;
• tangerines - 700 g;
• sugar - 1.5 kg;
• lemon juice - half a glass.

Cooking method:

1. Throw the washed oranges and tangerines into boiling water for 7 minutes. Take out, wait for cooling.
2. Cut into slices, remove seeds.
3. Pour orange-tangerine circles with clean water (400 ml), cover with sugar, leave for 2 hours.
4. Cook for 15 minutes, then let cool. Repeat this step 3 more times.
5. Add lemon juice, stir, distribute in jars.

Pumpkin with orange

• Time: 1 hour.
• Servings Per Container: 15 Persons.
• Calorie content: 897 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

This delicacy has a lot of advantages: firstly, it is a tasty storehouse of vitamins, and, secondly, there is not a single gram of sugar here - only honey, which is much more useful. Choose pumpkin of nutmeg varieties (pear-shaped): it is sweeter and has a more tender flesh. If you want a more interesting flavor, you can add lemon or some grated ginger root here.

Ingredients:

• pumpkin - 1 kg;
• oranges - 0.8 kg;
• honey - 100 g;
• water - 250 ml.

Cooking method:

1. Cut the washed oranges into cubes, remove the seeds with a sharp knife, scroll the pulp with the peel in a meat grinder until the consistency is uniform.
2. Grind pumpkin pulp in the same way, mix with orange in a saucepan.
3. Pour in water, cook for 40-45 minutes. at low power.
4. Add honey, stir. After complete cooling, arrange in jars, store in the refrigerator.

Orange Zucchini Jam Recipe

• Time: 10 hours.
• Servings Per Container: 15 Persons.
• Calorie content of the dish: 3274 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

If you are tired of desserts with berries and fruits and want a delicious treat with an unusual composition, get acquainted with this unusual orange jam with zucchini. No one will guess what products ended up in the jar, if you do not tell about it, since citrus fruits greatly change the taste and structure of the zucchini during cooking. If desired, add a cinnamon stick to the recipe.

Ingredients:

• zucchini - 800 g;
• oranges - 800 g;
• sugar - 700 g;
• lemon - 50 g.

Cooking method:

1. Remove the skin only from zucchini and lemon. Thinly chop the pulp, mince.
2. Add small orange slices, cover with sugar. Leave overnight or 8 hours.
3. Cook until the optimum thickness is reached (about 2 hours), pour into jars.

With pears

• Time: 6 hours.
• Servings Per Container: 15 Persons.
• Calorie content: 4652 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

Whatever berries and fruits are added to the classic orange jam: pears are also included in this list. They boil down quickly due to the special structure of their pulp, therefore they are cut into large, boiled for a short time, but in several approaches with the obligatory complete cooling between them. For a fuller taste, some experts add a red sweet apple to the jam at the last stage of work.

Ingredients:

• oranges - 700 g;
• pears - 1 kg;
• sugar - 1 kg;
• water - 200 ml.

Cooking method:

1. Peeled, pitted pears are cut into cubes and covered with sugar.
2. After 5 hours, they need to be boiled with water for 10 minutes.
3. When they have cooled down after the first cooking, they are carried out 2 more times through this procedure.
4. Cut the citrus pulp (peel off) coarsely, add to the pears, cook for 15 minutes.
5. Distribute in sterilized jars, remove only after cooling.

From apples with oranges

• Time: 8 hours.
• Servings Per Container: 20 Persons.
• Calorie content: 5009 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

Don't like doing seams? Try making orange and apple jam, which does not require sterilization, and even when stored for a long time, it does not deteriorate if you keep the jars in the refrigerator. Take small containers, with a volume of 300-500 g, so as not to keep each of them open for a long time. Apples can be used in any variety, but the green ones will have the most interesting taste.

Ingredients:

• apples - 1.5 kg;
• oranges - 900 g;
• sugar - 1 kg.

Cooking method:

1. Cut the fruit into equal cubes, without peeling (remove the bones).
2. Cover with sugar, let the fruit brew for an hour.
3. Put on the stove, wait for a boil, cook for 10 minutes.
4. Insist in the same place for 6 hours.
5. Cook for another 3 minutes, pour the jam into the jars.

Orange jam

• Time: 1 hour + night.
• Servings Per Container: 8 Persons.
• Calorie content: 1156 kcal.
• Purpose: for dessert.
• Kitchen: home.
• Difficulty: medium.

The main feature of this recipe is that preparation begins in the evening, since it is important to get a large amount of orange juice. Experts do not advise saving time, as this will negatively affect the result. For more reliable preservation, you can boil a couple of cut lemons separately, and pour the resulting syrup into orange jam.

Ingredients:

• oranges - 1 kg;
• sugar - 200 g;
• water - 200 ml.

Cooking method:

1. Orange slices, from which the films were removed, are laid out in even layers in the multicooker bowl.
2. Spread sugar evenly on top, leave everything in a multicooker for 12 hours.
3. After that, you need to add water, select the "steaming" mode, do not close the multicooker and cook the jam for 5 minutes. after boiling.
4. Turn off the multicooker, wait for the mass to cool completely, repeat the previous step 2 times.
5. Grind the contents of the bowl with a blender, pour into glass containers for storage. In the cold, remove only after cooling.

Secrets of Making Delicious Citrus Jam

The main rule of working with fruit preparations is to use exclusively enameled dishes (when "cooking" in the microwave they take glass): this way you will prevent an unpleasant aftertaste. A few more tips from experts.

Now there is no shortage of lemons, oranges, tangerines, and in every store you can buy them at a very reasonable price. Therefore, these fruits are available on the table in almost every family, especially in winter. Fresh fruits are usually eaten. But recently, aromatic, amber citrus jam has become very popular. This sweet dish has an amazing aroma and incomparable taste.

Let us, dear hostesses, do not stand aside and also prepare jam from oranges and lemons, the recipes of which I want to offer you. There is nothing complicated about it, but breakfast with such a dessert will be to the taste of all homemade people, regardless of age.

A Few Cooking Tips

Before making citrus jam, here are some helpful tips for making a top-class dessert. So:

Before you start cooking, be sure to wash the fruit under running water, and then dry it with a napkin.

You can cook with or without seeds. If the seeds are not removed, the jam will turn out to be more tart and slightly bitter. Also with the peel: it can be removed or left. And you can generally cook jam from some crusts, completely without pulp. I will also tell you the recipe for such a jam.

For a richer taste, you can add other foods during cooking: cinnamon, ginger, apples, and even pumpkin.

Now, let's get down to making orange and lemon jam. Here are some popular recipes:

Orange and lemon. Recipe number 1

For this recipe we need: 4 juicy oranges, 2 lemons, sugar.

How to cook:

Peel the fruit, remove the zest, which is cut into thin strips. Put the zest in a cup, add cool water, leave overnight. Put the peeled fruits in a bag for now so that they do not dry out. Leave them in the refrigerator overnight.

In the morning, divide the fruits into wedges, pour the water from the zest into a saucepan where you will cook. Now combine the slices with the zest, weigh on a home scale. Sugar should be taken in the amount of 3/4 of the total weight. Fold the slices, zest in a saucepan, cover with sugar, boil. Reduce the heat to the minimum value, cook until the volume is reduced by a third. Remove the prepared jam from the heat, cool. By the way, if you cook for a long time so that the volume is halved, you will also get a very tasty jam.

Orange and lemon. Recipe number 2

To make jam according to this recipe, you will need the following products: 6 oranges, 6 lemons, 1 kg of sugar, 200 ml of water.

How to cook:

Put the fruit in a saucepan, cover with boiling water, blanch for 10 minutes. Then transfer them to another container with cold water, leave there overnight. Now, without peeling the skin, cut the fruit into circles, carefully remove the seeds.

Pour sugar into a saucepan, add water, boil the syrup. Place the chopped fruits in a saucepan and leave to soak for 4 hours. Then bring to a boil, cook for 10 minutes. Then turn off the heat, leave the jam for 2 hours. Then cook again for 10 minutes with a break of 2 hours. Do this 2 more times: cook for 10 minutes, turn off the stove for 2 hours. Put the finished jam in the jars, pour over the syrup.

From orange and lemon peels

For cooking you will need: peel from a kilogram of oranges and a kilogram of lemons, 800 g of granulated sugar, 300-400 ml of water.

How to cook:

Wash the peel thoroughly, drain the water, dry the peel with napkins. Now cut it into small strips. Pour sugar into a saucepan, add water, boil the syrup. Put the chopped crusts in the same place, bring to a boil, cook over very low heat for 10 minutes. Put the jam in jars, cool.

Orange jam

For the recipe, we will need: 1 kg of juicy, fresh oranges, 1 kg of granulated sugar, 400 ml of water.

How to cook:

Peel the oranges, divide into wedges, remove the seeds. In a wide enamel pan, where you will cook, add sugar, add water, stir, boil the syrup. Put orange slices in there, bring to a boil, immediately remove from heat. Wait 1 hour, then boil again, reduce heat.

Cook, stirring constantly, for 15 minutes. Remove from heat again, wait another 1 hour. Then cook again for 15 minutes. Do this 2 more times. For the last cooking add 2 tbsp. tablespoons of thinly sliced ​​zest. Cook until thick. Then cool the jam, pour hot into the jars.

Lemon jam

For the recipe you will need: 1 kg of lemons, one and a half kg of sugar.

How to cook:

Wash the fruits, cut into pieces, remove the seeds. Now grind everything with a meat grinder. Put the resulting mass together with the juice in a wide enamel pan, cover with sugar, stir, leave for 1 hour. When the sugar is almost dissolved, place the pot on the stove, bring to a boil, stirring constantly. Then immediately remove from the stove, cool, pour over the jars. Put the jam in the refrigerator, there it will thicken. It turns out a fragrant, transparent dessert of golden color. At the same time, due to the fact that it is not cooked for a long time, the jam retains all practically all useful substances.
Bon Appetit!