It may seem to many that orange jam is an unjustified luxury, because these fruits can be bought at any time of the year and it is not at all necessary to cook them. But only those who have never tried this delicacy think so. It is very easy to prepare, pleasant aroma citrus and rich flavor.

It may seem to many that orange jam is an unjustified luxury.

Fragrant jam from exotic, but everyone's favorite fruits never stay on the shelves for a long time. Tender slices of unpeeled fruit have bright taste, due to which it is impossible to break away from them until the entire jar is empty. It can be compared to pictures in a magazine. Even without cooking experience, it will be easy to make jam, and it will come out beautiful.

Required products:

• 0.8 kg of oranges;
• 0.8 kg of sugar;
• 25 ml lemon juice.

Cooking progress:

1. Oranges are washed and poured with water, boiled for 15 minutes.
2. Then the water is drained, the orange fruits are cut into slices.
3. After that, they are laid out in a saucepan and covered with sugar, they wait a little for the juice to stand out.
4. The mass is boiled for 1.5 hours and lemon juice is poured in.
5. Hot delicacy is laid out in jars and corked.

It is enough to decide what you want more - cook jam from oranges with or without peel, use these fruits alone or add something else to them.

Secrets of homemade orange jam

For jam from oranges, you need to choose pitted fruits.

It's not that hard to do.

Seedless fruit is a hybrid, moreover, obtained by chance as a result of mutations.

Popularly, this species is known as the navel orange.

It is not difficult to recognize him - he has a kind of "navel" - the place of the ovary.

If you can’t find pitted oranges, you will have to remove them yourself.

It is not necessary to leave the bones - they will spoil the entire delicate consistency of the jam and add bitterness.

Before cooking, it is very important to wash the fruit well in hot water, especially if you plan to cook jam with zest. This will allow you to remove as much as possible not only all the garbage, but also preservative substances, which are now customary to process fruits for a more attractive appearance and longer storage.

Oranges are extremely useful, because. rich in vitamins C, E, PP, A and others. In addition, even in processed form, they contain oxidants that help fight aging. They are also indispensable for depression, work as a medicine for hysteria, insomnia and stress.<

Orange jam with walnuts

The jam is amazing, unusual, very tasty. Suitable for pancakes and pancakes, for morning porridge (for example,), it is used as a filling in shortbread and yeast pies.

The original recipe uses walnuts, but you can add absolutely any- very tasty with cashews and cedar. Even with ordinary shelled sunflower seeds, it turns out great.

Recipe Information

• Cuisine:Italian
• Dish type: blanks, conservation
• Cooking method: boiling
• Servings:4
• 40 min

Ingredients:

• orange - 2 pcs.
• sugar - 200 g
• walnuts - 1/2 tbsp.

Step by step preparation:

Scald oranges with boiling water. Using a sharp knife, remove a thin layer of zest, as in the photo. Cut the zest lengthwise into strips and place in a saucepan.

Pour hot water over the zest and bring to a boil. Boil for 3-5 minutes and drain the water.

Remove the white pulp from the orange, it will not be needed - there is no taste from it, there is no benefit either.

Cut the orange into cubes, if there are seeds, remove them.

Put the orange pulp and zest into the pan.

Pour the ingredients with sugar and leave for 40 minutes.

Dry the nuts in the microwave or in a dry frying pan. If possible, remove the husk and chop coarsely.

Heat the jam over low heat, boil for 5 minutes, cool. Repeat 3 times and leave overnight. Cook until done, stirring. If the oranges are sweet, then you can add a little citric acid.

At the end of cooking, add nuts and mix.

Transfer the cooled jam to a bowl and serve.

Use this delicacy for a cheese platter, as this jam is perfect with soft goat cheeses.

Citrus jam with pumpkin

The classic version of such a dessert implies the absence of cooking, which is uncharacteristic for standard jam.

But at the same time, in this type of processing, all the useful properties of not only oranges, but also additional ingredients are preserved.

Ingredients:

• pumpkin - 1 kg
• granulated sugar - 1200 g
• orange - 1 pc.
• lemon - 1 pc.

Cooking method:

1. Prepare the pumpkin. Peel it from the peel and remove the seeds, the fruit must be cut into small cubes.
2. All citrus fruits that will go into the jam, wash directly with the peel, then peel the orange from it, and leave the lemon untouched. Be sure to remove the bones and veins from them, otherwise the jam will be tasteless.
3. Cut the fruits into pieces.
4. The components prepared in this way are passed through a meat grinder; a blender can be used.
5. Add sugar to the mixture and mix well.
6. Wait for the sugar to melt completely. To increase the shelf life of jam, it must be poured into sterilized jars. Ideally, these should be small jars - literally 1-2 times. After all, after opening the jar, the jam will not be stored for a long time.

Such pumpkin jam with citruses is stored only in the refrigerator and no longer than 3 months!

zucchini recipe

I remember my girlfriend surprised me with this recipe many years ago.

Now, squash jam with citrus has become a classic, which every housewife must prepare.

You will need:

• zucchini - 2 kg
• granulated sugar - 8 tbsp.
• juicy ripe oranges - 6 pcs.

Step-by-step instruction:

1. Zucchini is peeled and seeds are peeled, and then cut into cubes - they should not be large, a size of 1 cm is enough.
2. Then rinse the oranges and cut them into thin halves. The skin does not need to be peeled off. Oranges and zucchini should be sprinkled with sugar and left for 5 hours so that they give juice, which will become syrup.
3. Then you need to put the citrus-zucchini mass on the fire and boil over medium heat for 20 minutes. When cooking, it is better to stir constantly.
4. Then remove the jam from the heat and leave at room temperature to infuse for 5 hours.
5. After this time, heat the mixture over medium heat. As soon as it boils, boil it for 15 minutes, and then put it back in the room for 5 hours.
6. After the whole procedure should be repeated.
7. Pour the finished product into sterilized jars, immediately twist and turn over. Leave to cool, then store.
8. You can further enrich the taste of the product by adding cinnamon, thyme or ginger.

Raw gooseberry jam

Unusual in taste jam, which can be a great addition to homemade pancakes, pancakes or freshly baked.

It's easy to prepare - it only takes 30 minutes.

Exactly according to the same recipe, you can make an equally tasty treat with cranberries, lingonberries, raspberries.

You can take kiwi instead of gooseberries.

It is very tasty and healthy to take kiwi and gooseberries in half.

Products:

• gooseberries - 2 kg
• oranges - 5 pcs. (you can also use red oranges)
• granulated sugar - 2.5 kg

Cooking steps:

1. Since such jam is prepared without cooking, special attention should be paid to the preparation and processing of products. After all, a small spoiled berry can nullify all efforts. Remove all the tails from the gooseberries, and rinse the berries themselves under running water. For this dessert suitable for any kind of berry.
2. Rinse oranges thoroughly - you can even use a brush, do not remove the skin. It is she who gives a special flavor to the dessert. Then all the products must be chopped with a meat grinder or blender. Add sugar to the resulting puree.
3. Put the mass in a cool place for several hours, and then spread the jam in sterilized jars and close them.

Apple jam with oranges

There are many recipes.

This option is good in its own way.

Thick and fragrant, it is perfect as a filling for some open pies.

As an option, instead of apples, you can take pears in this recipe - the taste of the jam will be extremely interesting.

Will need:

• apples (or pears) - 2 kg
• oranges - 0.5 kg
• granulated sugar - 1.5 kg
• water - 120 ml
• cinnamon - optional

Cooking method:

1. Oranges should be poured over with boiling water and rinsed thoroughly, then cut into medium-sized pieces, without removing the peel from them. Then it remains to put them in a saucepan, pour water and cook over low heat for 10 minutes. Add sugar to them and cook for another 10-15 minutes.
2. Then the turn of apples. Peel them from the peel and bones, cut into slices. They must be sent to oranges and cooked over low heat until thickened. On average, this happens within an hour.
3. Stir the jam constantly while cooking. 5 minutes before the end, add ½ tsp. cinnamon. Pour the finished jam into jars and close them, then wrap them up to infuse.

It is also allowed to take quince as a related fruit plant. It is not very suitable for fresh consumption, as it has a tart taste. But during heat treatment, it acquires an interesting aroma and taste. there are several more examples of quince jam.

Lemon-orange jam without cooking

To nourish the body with vitamins will allow jam from solid citrus fruits - lemon and orange. A teaspoon of such a delicacy in the morning is enough to recharge your batteries for the whole day.

Ingredients:

• orange - 1 pc.
• lemon - 1 pc.
• sugar - 300 g

We prepare in 2 stages:

1. Lemon and orange must be washed before cooking, and then it is advisable to pour boiling water over them. This will extend the shelf life of the final product. Cut the lemon into small pieces, while removing the seeds from it. Do the same with the orange.
2. Put a meat grinder and pass the fruits through it. Then it remains only to fill the mass with sugar and mix everything well so that the sugar melts. The mass of citrus fruits must be decomposed into jars. You can store this kind of jam only in a cold cellar or refrigerator.

If you want to get an exotic version of the dessert, you can take Chinese orange - kumquat instead of lemon. It is rich in vitamins, essential oils and fatty acids. Those who use kumquat in their diet are protected from stress, irritability and depression.

Jam from zest in a slow cooker

This jam is very attractive in appearance - after all, the crusts in it are cut into thin strips.

After cutting the zest, you will need to weigh it in order to calculate the other ingredients.

Products:

• orange peel - 500 g
• sugar - 0.7 kg
• 1 liter of water
• lemon juice or citric acid - to taste (juice from one lemon per kg of peels will be enough)
• ground ginger - to taste

Easy to prepare:

1. The crusts must be poured with water in the bowl of the multicooker and turn it on to the "cooking" mode. As soon as it boils, it is necessary to detect half an hour.
2. Then add sugar and cook for another hour and a half.
3. The jam is ready, it remains to add lemon juice or acid, as well as spices. Mix everything for even distribution, boil and can be poured into jars.

Original persimmon recipe

This kind of jam is an exotic dessert.

At the same time, in terms of taste, it differs significantly from other options for blanks - bright, fragrant.

Ingredients:

• persimmon - 0.5 kg
• orange - 1 pc.
• granulated sugar - 250 g
• cinnamon stick
• vanillin - a pinch

Step by step preparation:

1. Rinse the persimmon and dry completely, remove the stalks. The fruit, without removing the peel, cut into pieces. Then place in a container and sprinkle with sugar. It is necessary to mix everything so that the sugar is around each segment, but their integrity must be preserved. Cover the container with cling film and poke holes in it to let air out. Leave for 6 hours, at which time a sufficient amount of juice will stand out.
2. Orange must be peeled and divided into slices, veins removed. Its pulp is ground in a blender so that a liquid slurry is obtained. Place the sugar persimmon in a saucepan over high heat. When it boils, reduce the heat to a minimum and simmer for about 30 minutes. Then pour in the orange gruel.
3. It remains to add spices and boil for 10 minutes, then remove from heat. The jam should thicken. Pour it into jars immediately, let it steam for half a minute, close the jars. It is necessary to wrap the jars in a blanket, and then store in a cool place.

Citruses for the winter

Such a preparation will allow you to get a boost of energy on cold winter evenings.

You can cook it from any citrus.

In this case, add grapefruits, lemons and tangerines to oranges.

Products:

• oranges - 800 g
• grapefruits - 500 g
• tangerines - 500 g
• lemons - 1 large.
• granulated sugar - 1200 g
• ginger - a piece, the size of a small plum

Cooking method:

1. Rinse the oranges and carefully remove the skin, then remove the zest. Divide the fruit into slices, remove the seeds. Do the same with other fruits. Be especially careful to remove the white films from grapefruits, otherwise the jam will be bitter.
2. Prepared fruits should be placed in an enamel bowl, pour sugar into it. When it dissolves, you should add orange, tangerine and lemon skins, previously thinly sliced. Also throw in some chopped ginger.
3. Put the jam on the fire and boil until the syrup thickens.
4. While the jam is still hot, pour it into jars and boil them: half a liter for a quarter of an hour, a liter for 30 minutes. Then they must be immediately rolled up and put away for storage.

Orange carrot jam

This is an example of how any food pairs well with oranges.

Carrots fit so well!

It is unlikely that anyone will know what this amber and fragrant dessert is from.

You will need:

• 1 large orange
• 400 g carrots
• 500 g sugar
• any spices - optional (cinnamon, cloves, star anise, ginger, etc.)

Cooking in 3 stages:

1. We clean all the fruits from the peel. We pass through a meat grinder. The juice must be drained separately - there is too much of it, you can just drink a healthy drink or make some kind of cocktail.
2. Add sugar and spices to the crushed mass, boil, stirring for 10 minutes.
3. Pour hot jam into jars, seal them hermetically and wait for cooling to send for storage.

Note to the owner

1. Remove the stones preferably over a bowl to collect the current juice. It will come in handy when cooking. If only the pulp is needed, the fruits should be peeled, divided into slices, and the films removed. Tear the remaining pulp with your hands into pieces of the desired size.
2. Remove the zest from an orange with a special grater for zest. But you can also use a standard grater with small holes.

Useful video

This exotic jam is obtained from bananas and citruses. The recipe is very simple:

If you are bored with the usual recipes for fruit jam, and you want to treat yourself and loved ones to something special, you should try making orange jam. Opening a jar of fragrant treats in winter, you will enjoy a new and unforgettable taste.

How to cook orange jam: general rules

Orange jam is becoming more and more popular every year. The dish is very easy to prepare, and the variety of cooking methods and recipes surprises and delights. It is brewed from orange juice, pulp, peel and zest, in pieces, and in the form of jam.

The main ingredient is easily and successfully combined with other fruits and even vegetables. The most popular cooking option is orange and lemon jam. Such a citrus tandem gives the dessert an unforgettable smell and taste. Try an English recipe with the addition of whiskey, and the dish will sparkle with completely new colors.

We prepare the dishes

It is best to use enamelware for cooking. It can be a large metal basin or a deep saucepan. A stainless steel container will do the job well.

Before starting conservation, thoroughly wash all food containers, and then thoroughly rinse the detergent from the internal surfaces. At the end of the cooking process, sterilized lids and glass jars should be used. Everyone can choose for themselves a suitable and convenient way.

Fruit preparation

Different ways of preparing a dish imply a different order of preparation of fruits.

To make jam from oranges with peel and pulp, fruits are first scalded with boiling water and kept in hot water for 10-15 minutes. This procedure will help remove the bitterness from the zest and soften it. The fruit is then crushed and the pits removed.

Pulp jam - the fruits are peeled, and the pulp is divided into slices and crushed. Removing pits and remaining white fiber (citrus albedo).

Before making orange peel jam, the peel is soaked in water for half an hour. Only then cut into strips for cooking.

Orange peel jam

Use citrus peels to make orange jam, a recipe with a photo of which is on our website. So you get not only tasty, but also doubly healthy dish. As you know, the peel contains many vitamins and minerals.

The main task is to cook the ingredients for a long time over low heat. During cooking, orange peels are brought to a translucent state and a soft consistency. The finished pieces, added to fruit jelly to taste, resemble candied fruits.

Orange jam - recipe without heat treatment

Another popular way of preparing a dish is the absence of cooking. Thanks to this, the products are not subjected to heat treatment, retaining all their benefits.

Gooseberries and sugar are used as a preservative. Such a delicacy at low temperatures can be stored for several months. The main condition is thorough sterilization of containers.

To prepare a unique dish, experienced chefs use some tricks. For example, when preparing orange pulp jam, it is recommended to add a few teaspoons of minced zest through a meat grinder. The dessert will turn out more fragrant and jelly-like.

Before starting cooking, it is necessary to cut each fruit and taste it. Bitter or spoiled fruits come across, they must be thrown away, since one fruit can spoil the whole dish.

All bones should be carefully removed, they will give the jam a bitter aftertaste. If there is no special device for rubbing the zest, you can use an ordinary vegetable grater.

Cooked orange jam in a slow cooker turns out to be especially tender, has a clear syrup and a uniform consistency.

Outcome

Orange jam is easy to prepare in many ways. There are three main types of citrus dessert: from the pulp, whole slices, from the peel. Each cooking method is special, and by experimenting with the ingredients you can create a new unusual dish.

Who doesn't love jam? It happens different. Here we will focus on the types of jam from bright, juicy and fragrant oranges. In addition, we will tell you all the main secrets for making the best jam in order to surprise your family and friends every time.

Natural orange jam is very similar in its qualities to delicious and light buckwheat honey. In addition, it is no less useful than this honey.

By the way, jam with oranges and nuts is perfect for various cheeses. In order to get fresh fragrant jam, you do not need to take exclusively fresh fruits, dried ones will also work.

Of course, you can’t help but learn how to cook this sweet, which will appeal to both adults and children. Therefore, let's start!

Classic orange jam

We wash the oranges well and wipe them, remove the skin along with the white base. We clean the oranges from all the seeds. We divide them into neat slices. The skin can be left on if it is not too tough.

Next, cut the slices into smaller pieces. We rub the skin without white bitterness, cut it or mix it in a blender. Pour water with zest into a saucepan and bring it to a boil. Drain the water, leaving the zest, and pour water again (five hundred milliliters).

The water was drained, because there is bitterness in the zest, which needed to be removed. Add sugar and other products to the water. Bring the mixture to a boil, stirring constantly. Cook it for about an hour, do not allow burning.

When the water gets the desired golden color and the usual density for jam, you can turn off the stove and pour the sweetness into jars. After cooking, you can add alcohol to the jam, namely rum (about 50 ml). Then you get a fragrant and "adult" dessert.

Orange jam with peel

This recipe is very good, because the jam here consists only of natural ingredients. It does not, unlike the factory, preservatives and various emulsifiers. In addition, making an orange dessert with a peel, you can get an additional supply of vitamins. The result is a fragrant, slightly tart and tasty delicacy.

Ready-made jam from such fruits for a long winter period comes out thick, has an unusual orange amber color and a slightly bitter, spicy aftertaste.

Of course, every housewife should learn how to cook this delicacy that can surprise all guests and family.

Main ingredients for cooking:

• 1 kg of oranges;
• 2 lemons;
• 0.5 st. granulated sugar;
• 3 liters of water.

Cooking time: about 3 hours.

Calories: 253 kcal.

First, we will collect all the necessary products on the table. Since jam with zest is worth cooking, before you start cutting fruits, they must be thoroughly washed. For these purposes, you can even use soap, the main thing is that the oranges are not sticky.

We cut the fruit in half, make juice from them, and carefully cut the pulp into small pieces. We do the same with the rest of the fruit.

We put the whole resulting mixture in a small saucepan, add freshly squeezed juice and water.

Putting the pan on medium heat, cook the jam until it boils, and then continue to cook it for about an hour and a half, until the fruit peel is soft.

We add granulated sugar to the mixture and cook it on the smallest fire, constantly stirring the jam until the granulated sugar completely disappears.

As soon as this happens, bring to a boil again and remove the heat.

As a result, a thick golden sweet mixture comes out, which is to be rolled into jars.

Remove the saucepan from the heat, cool the finished dessert a little for fifteen minutes, and then pour it into clean jars and twist them with a lid. Of course, do not forget to sterilize all jars and lids under boiling water so that the jam does not deteriorate.

Recipe for orange and peach jam

Such fruits together make a pleasant and sweet mixture in jam. In addition, the dessert from them comes out very nutritious and healthy. Let's take a look at the recipe below.

To make jam, take a set of products in the form:

• 9 juicy peaches;
• 4 oranges;
• 2 tbsp. spoons with lemon juice;
• 1/2 cup granulated sugar.

Cooking time: 7 hours.

Calories: 245 kcal.

Peaches are peeled, for this they are kept in boiling water for about a minute and lowered into a container with cold. Fruit is cut into small particles and all excess is removed. 2 tablespoons are added to the resulting mixture of peaches. with lemon juice.

The oranges are peeled and the white part is removed with a peeler. Orange slices with orange peel are mixed in a blender for one minute.

Mix fruits, add granulated sugar and one glass of water, bring to a boil, stirring constantly. Boil for five minutes, removing the foam. The jam is removed for six hours and then brought to a boil again and boiled for five minutes.

The finished jam is poured into sterilized forms and removed for the winter.

Zucchini jam with oranges

Zucchini jam with orange juice is a preparation for connoisseurs of different taste sensations, but there are more lovers of this kind of treats every year, so most housewives close them for the winter.

If you are one of them, then you should stock up on a couple of wonderful recipes to raise the overall tone of the body during vitamin deficiency.

Preparing this kind of sweetness is not difficult. It is not harder to cook than cherry, gooseberry and others. Therefore, for those who have been creating jam for more than a year, it will not be difficult to cook this.

For cooking, you need to take products in the form of:

• 2 kg of zucchini;
• 5 st. granulated sugar;
• 4 oranges.

Cooking time: 17 hours.

Calories: 245 kcal.

How to cook? Rinse, peel vegetables from seeds and peel, cut into cubes of one centimeter. Rinse the ingredients and cut the fruit into circles, remove the excess. Put the prepared foods in jars for cooking dessert, sprinkle with granulated sugar, leave for five hours until liquid appears.

Then put on the stove and bring to a boil. Boil for about twenty minutes over low heat, stirring, remove from the stove, leave for five hours, then boil again, boil for fifteen minutes, leave again for five hours.

If you want, you can add lemon juice to the jam when cooking.

Lemon and orange jam

Jam is valued in Italy. There, this recipe has been passed down from generation to generation for thousands of years. This treat is customary in the Italian provinces to eat with hard cheeses. The food comes out just fine and delicious. Especially dessert is combined with white or red wine.

To prepare fragrant jam, take the following set of products:

• 6 lemons;
• 6 oranges;
• 1 kg of granulated sugar;
• 1 liter of water.

Cooking time will be about 2 hours.

Calories: 253 kcal.

Fruits should be washed well, then peeled off the top layer, but not thrown away. The peel must be rubbed on a coarse grater (enough from one fruit). Next, you need to remove all the bones from the ingredients and cut them into medium appetizing slices.

Constantly required to interfere. As we come to a boil, reduce the fire and make it even smaller, continue to cook. You can’t go anywhere when cooking, you should constantly monitor the jam and keep stirring it with a wooden spatula.

When the time comes, remove the fire, transfer the sweetness from the pan into jars and screw them with lids.

Orange and Carrot Jam: A Step by Step Recipe

Carrots and oranges - a stormy mixture, a storehouse of vitamins. That is why it is worth making delicious jam from them.

For cooking, you need to take a set of products in the form of:

• Carrots - 2 kg;
• Sugar - 2 kg;
• Honey - 4 tbsp. l.;
• Oranges (fresh squeezed) - 2 pcs;
• Water - 2 l;
• Almonds - 150 g.

Cooking time: 2 hours.

Calories: 255 kcal.

How to cook?

1. We clean the carrots and rub on a medium grater;
2. Boil water in a saucepan, dip the carrots into the water and boil for ten to twelve minutes (pour about two liters of water);
3. We throw the boiled carrots through a colander and leave for a couple of minutes to drain all the liquid;
4. We rinse the pan and put the rest of the ingredients for the syrup in it in the form of sugar, honey, orange juice, water;
5. We boil the syrup for about six to seven minutes;
6. Then add carrots and cook until tender;
7. In the meantime, pour boiling water over the almonds and leave it for ten minutes;
8. We throw the almonds into a colander and peel it;
9. Further, depending on the consistency, we continue to cook the almonds or stop;
10. We cook the sweetness until fully cooked, remove the fire and put the jam in jars.

This jam can be served both with cheese and low-fat yogurt with tea. Jam and a piece of fresh lemon can be added to tea. You will get a very good combination and a delicious drink.

1. If you are going to cook orange jam without a peel, then it is better not to throw out the peel, but to make zest out of it. For five jars, it is enough to take the peel of one fruit and rub it on a medium grater. So, the jam will turn out fragrant and very inviting;
2. Use only high-quality and sweet fruits for making sweets. When choosing from the market, be sure to try them. Do not trust only appearance. Oranges inside should not be bitter. In addition, crushed oranges should not be taken, since the jam will lose its orange color and will not taste good;
3. It is always worth getting rid of the seeds in fruits, as they contain a large amount of bitterness. When cooking, this bitterness will manifest itself;
4. Do not suffer with the zest by cutting it with a knife. It is preferable to simply grate it or grind it in a blender.

So, we looked at the basic recipes for delicious sweets. Cooking it is worth it, because it is not only appetizing, but also healthy. During the period of beriberi and the appearance of frequent colds, jam will serve as a real salvation, since it contains a large amount of substances needed by the body.

Enjoy your meal!

A cozy evening over a cup of tea is hard to imagine without a bowl of fragrant jam. Especially if this tea party takes place on a rainy day or winter. A jar of such a delicacy is not just a tempting dessert, but also a source of many vitamins and minerals.

Usually jam is made from commonly available fruits and berries like apples, pears, raspberries, blueberries or gooseberries. Recently, recipes for exotic jams made from imported fruits - lemons, kiwi, oranges, tangerines, grapes - have become popular. A product made from citrus fruits, especially from oranges, is very attractive in appearance and has an unusually attractive aroma.

Natural orange jam is similar to light buckwheat honey - the same deep amber shades of color and viscous texture. As additional ingredients, any seasonal berries, fruits, and nuts can be added to homemade canned food. For example, many people know the recipe for orange jam with walnuts.

It is not at all necessary to use only fresh oranges for making jam. You can gradually collect and dry the crusts in the oven and make an incredibly fragrant roll based on them. In any case, you get a bright and very tasty, no doubt healthy dish that is sure to captivate the whole family.

Classic fresh orange jam

Everything as mentioned above is an incredibly attractive amber-colored dish that drives you crazy with its thick aroma. The number of products indicated is approximately 4 half-liter jars.

List of ingredients:

• Fresh oranges - 1.5 kg.
• Sugar - 1 kg per 1 kg. pure product.
• Water - 400 ml. per 1 kg. pure product.

Cooking method:

1. Be sure to wash the oranges with soap and wipe dry to remove the fat-like preservative from the skin.
2. Cut off the top (orange) layer of the peel from the fruit, leaving the bitter white base intact. It just needs to be thrown away, like the seeds.
3. Break the orange into slices. If the skin on them is hard, then remove it. Cut the pulp into pieces of arbitrary size.
4. Chop the orange skin into thin strips.
5. Put the peel in an enamel bowl, add water and bring to a boil over medium heat. Boil for about 5-10 minutes. This water must be drained, so essential oils are removed, which also begin to taste bitter over time and reduce the shelf life of the jam.
6. Combine boiled skin with juicy pulp. Pour everything with water and add sugar.
7. Bring to a boil quickly, then lower heat intensity.
8. Boil for about an hour, removing the foam and stirring regularly, avoiding burning.
9. When the jam thickens and changes color to amber, it can be poured.
10. Sterilize jars in the oven or microwave. Boil the lids in water for a minute.
11. Pour the jam into jars, cork, turn over and wrap until cool.
12. The same recipe can be made more “adult” if, after removing from the heat, add any dessert alcohol or rum to the jam at the rate of 80-100 ml. per 1 kg. jam. Such jam is not rolled up, but stored under a lid in the refrigerator.
13. The shelf life of orange jam is about 2 years, with alcohol and stored under the lid - 1 year.

Orange jam based on dried peels

Budget option for citrus jam. For it, crusts are collected, cut into thin strips, soaked in boiling water for 5 minutes and then dried in an oven at a temperature of about 150 degrees and with a slightly ajar door. Moreover, they need to be harvested as described in the first recipe - without the white part and with the obligatory preliminary washing of the fruit with soap.

The number of products indicated is approximately 3 half-liter jars.

List of ingredients:

• Orange peels - 500 g.
• Lemon - 1 pc. or
• Lemon peels - 300 g.
• Water - 500 ml.
• Sugar - 1 kg.

Cooking method:

1. Pour dried peels with water, cover with sugar and quickly bring to a boil.
2. Remove the zest from the lemon, squeeze out the juice.
3. Remove the foam, reduce the heat, add the lemon juice and zest and cook until the crusts are completely softened and the liquid thickens.
4. Pour into sterilized half-liter jars, cork, turn over, wrap until completely cool.

Orange jam with walnuts

An old "aristocratic" jam recipe. Walnut and orange complement each other very organically in this dish. Orange is a source of vitamin C, and a nut is a storehouse of iodine and unsaturated fatty acids. All together - a striking force that will defeat any cold.

The number of products is indicated approximately for 4 half-liter jars.

List of ingredients:

• The pulp of two oranges.
• Dried orange peels - 300 g.
• Dried lemon peels - 100 g.
• Fresh zest and juice from 1 lemon.
• Walnuts - 200 g.
• Sugar - 700 g.
• Water - 600 ml.

Cooking method:

1. Pour boiling water over the walnuts, rinse to remove all the husks.
2. Dry the nuts in a dry frying pan, then coarsely chop with a knife.
3. Prepare lemon and orange peels without a white bottom skin, immediately chop into beautiful straws and dry in a hot way. Simply drying on paper is useless, in most cases everything is affected by mold.
4. Slices of oranges to clear from films and randomly cut.
5. Dried crusts pour water, quickly bring to a boil and drain all the liquid.
6. Pour again, add orange pulp and lemon juice, cover with sugar.
7. Bring to a boil again quickly, then reduce the heat intensity and cook until the jam acquires a thick consistency and a rich amber color.
8. 5 minutes before the end, add crushed walnuts to the mass.
9. At the end, decompose into sterilized half-liter jars. Cork also with a sterile lid, turn over and wrap until completely cool.
10. The shelf life of jam with nuts is 1 year.

Orange jam with zucchini

Neutral-tasting zucchini is good with both salt and sugar, so it is often added to various types of jam. For example, in jam from pumpkin, gooseberries or, as in this case, from oranges.

Zucchini gives the workpiece a denser, rougher texture. If it is overexposed on fire, then the dish can become almost “candied”. Vegetables for the recipe are taken as young as possible, that is, those in which seeds have not yet set. Ripe fruits have well-tangible fibers, which can be seen in jam.

The number of products is indicated approximately for 6-8 half-liter jars.

List of ingredients:

• Young zucchini - 4 pcs.
• Oranges - 1 kg.
• Sugar - 1 kg.
• Citric acid - 0.25 tsp.
• Water - 1 l.

Cooking method:

1. Peel the zucchini and puree with a blender or finely grate.
2. Sprinkle with sugar and let it brew.
3. When the juice appears and the sugar gets wet, put on fire and bring to a boil. If little juice stands out, then add water.
4. Again, leave for half a day to insist.
5. Cut oranges. Twist the zest and pulp without a loose white layer in a meat grinder, season with citric acid and transfer to zucchini.
6. On medium heat, bring to a boil again, hold for about 5-8 minutes with constant stirring and remove from the stove.
7. Pour into half-liter sterilized jars and cork with a boiled lid. Wrap and turn over to cool the jam.
8. The shelf life of this jam is about 2 years.

Orange and cranberry jam

An unusual combination of southern fruit and northern berry. The result is a bright red-orange jam with a jelly-like consistency.

The number of products is given approximately for 4-5 half-liter jars of jam.

List of ingredients:

• Oranges - 600 g.
• Fresh cranberries - 600 g.
• Water - 800 ml.
• Sugar - 1.3 kg.
• Citric acid - 0.2 tsp.

Cooking method:

1. Cut the oranges as in previous recipes, that is, discard the white bitter layer, peel the slices from the films and chop, chop the top orange layer of the skin into strips.
2. Rub cranberries through a sieve.
3. Make sugar syrup from sugar and water. Add cranberry puree to it. Boil for 10 minutes over medium heat, then add the orange pulp.
4. Boil the whole mixture over medium heat in 2 sets for 10 minutes.
5. At the last stage of cooking, pour citric acid into the workpiece.
6. Sterilize jars and lids in any way. Pour jam over them, roll up, wrap and turn over until completely cool.
7. The shelf life of this jam is about 2 years.