Do you like oranges? Then you should know that, in addition to the fruits themselves, their peels are no less useful). This product is used in various fields. Fragrant crusts are used in cosmetology, medicine and cooking. In this article, we will talk about how to create delicious and very healthy dishes from orange peel.

Useful properties of the product

The benefits of orange peels have been well studied since antiquity. The zest contains phytoncides that were used to treat wounds. Nowadays, it is known that the use of this product in food has a beneficial effect on the state of the whole organism. Orange peels normalize the level of cholesterol in the blood, save from edema, heal the heart and blood vessels, eliminate and relieve the condition of women during painful periods. All this happens because the zest contains a lot of useful substances: calcium, phosphorus, vitamins C, A, P, B1, B2 and beta-keratins.

Varieties of oranges

Korok is passed down by many housewives from generation to generation. The main secret of cooking the dish lies in the choice of suitable fruits. Only thick-skinned oranges are suitable for jam, as they contain a large amount of zest. You can use Italian kinglets - a variety that is medium in size and has a reddish skin. Unfortunately, these fruits are not very popular in our country. Jaffa oranges are also praised. However, they are grown only in Palestine and Israel, in Russia they are quite difficult to find. For lack of a better option, you can choose other thick-skinned oranges. Delicious recipes with photos will help you make fragrant jam from them.

Orange peel jam. Ingredients

Cooking this delicacy is very simple. You only need three ingredients to make it:

• granulated sugar - 1 kilogram;
• orange peels - 1 kilogram;
• citric acid (to taste).

Preparing Orange Peel Jam

1. First you need to collect the accumulated orange peels. Every diligent housewife will easily find the use of this product in the kitchen.
2. Then the crusts must be placed in a large container, pour water and put on fire.
3. Next, you need to bring the product to a boil, let it boil for ten to fifteen minutes and drain the water. This procedure should be repeated three more times to get rid of the bitterness in the orange peels.
4. Now the zest needs to be cooled and weighed. The fact is that the amount of sugar that must be put in the jam depends on the weight of the orange peels. Usually products are taken in a ratio of 1:1.
5. After this, the crusts should be scrolled through a meat grinder, add sugar to the resulting mass and cook for about forty minutes. At the end of cooking, you can add citric acid.
6. Next, you need to decompose the finished delicacy into sterile jars and roll up the lids.

This recipe uses only sugar and orange peels. The use of this product in cooking is almost always associated with the preparation of desserts. You can make wonderful candied fruits from orange zest. Moreover, the composition of the necessary products will be the same as in the manufacture of jam. The recipe for creating candied fruits will be outlined below.

Ingredients for making candied fruit

In order to please ourselves and loved ones with this delicacy, we will need:

• citric acid - 2-3 grams;
• orange peel - 1 kilogram;
• water - 450 milliliters;
• sugar (for syrup) - 1.8 kilograms;
• sugar (for decoration) - 1.5 cups.

Candied fruit. Cooking method

1. First of all, you need to remove the bitterness from fresh orange peels. To do this, they must be kept in cold water for four days. In this case, the fluid should be changed two to three times a day.
2. Then the orange peels must be boiled over moderate heat for ten to fifteen minutes. After that, they need to be thrown into a colander, dried slightly and cut into neat slices.
3. Next, place orange peels in an enamel basin or other capacious dish.
4. After that, you need to prepare the syrup. To do this, put sugar in water and cook until completely dissolved. Then the syrup should be filtered and pour over orange peels.
5. Now you can prepare candied oranges. The recipe says that they must be boiled in three steps. The first two should be ten minutes long. In this case, the crusts should be kept on low heat until boiling, then soaked in syrup for ten hours.
6. At the very end of the third cooking, you need to add citric acid to candied fruits and boil them to the desired density. The process will take approximately 20-25 minutes.
7. Now you need to throw the orange peels boiled until fully cooked in a colander. They will not be used soon: first, you need to let the candied fruits stand for one hour until the syrup drains completely, and then dry them at room temperature for a day.
8. After this, the crusts should be rolled in sugar and kept in the open air for another day.

Candied fruits are ready! They should be stored at room temperature in a closed container. The process of creating this dessert is quite laborious. However, it is better to make candied fruits at home than to buy them in the store. Delicious recipes with photos will help even a novice cook to quickly master the cooking process.

Cooking tincture

To create this alcoholic drink, you need the following products:

• water - 350 milliliters;
• vodka - 0.5 liters;
• sugar - 120 grams;
• zest of one orange.

Tincture. Cooking process

1. First you need to mix water and sugar and boil the syrup over low heat for ten minutes. After that, the product should be cooled. You should get about 250-300 grams of a viscous liquid.
2. Next, rinse the orange peels thoroughly. The use of zest can be found quite quickly, but it must be remembered that manufacturers often apply a special preservative to its surface that increases the fruit. You can get rid of this substance by washing the crusts under hot running water.
3. Now you should mix sugar syrup and vodka and pour the resulting mixture into a container with a peel.
4. After that, the jar should be closed with a lid and placed in a warm place for about five days. First, the zest will gather at the top, under the very neck of the jar. Then, after a couple of days, it will swell and begin to gradually sink to the bottom, and the liquid in the container will turn yellow.
5. After the specified period, the jar must be opened, vodka filtered and bottled for long-term storage.
6. So the fragrant tincture on orange peels is ready. It should turn out with a strength of 27-32 degrees with a characteristic fruity smell and taste. The shelf life of the drink in the basement is 12-15 months.

As you can see, in no case should you throw away orange peels. There is always a use for them. After spending a little time, you can create real culinary masterpieces from orange peel that all members of your family will appreciate. Bon Appetit!

The smell of citrus is always a holiday, especially when you hear notes of orange. Varied and delicious orange dishes give every housewife the opportunity to experiment with tastes and create something unforgettable. For example, manniks, pies and jams are made from this orange fruit. Thus, rather simple orange dishes acquire new notes, begin to play with wonderful colors and aromas that invite everyone around to the family table.

Orange dishes, a recipe with photos and comments can be found on the Internet, they are so diverse that you want to try to do everything at once. Fruits are used whole and cut, with or without peel. In the summer heat, they are refreshed with lemonade made from lemon and orange juice. Ladies who follow the figure enjoy a light salad of Beijing cabbage and crab sticks, complemented by orange slices, on a festive evening. Incredibly tasty jam is made from orange and peel. While still in the jar, they look so tasty and appetizing that it is difficult to refuse such a delicacy.

Sweet dishes made from orange fruits do not occupy a leading position. Along with them are recipes for cooking second courses. So, salads with chicken, pork are supplemented with orange. Gourmets can bake delicious and juicy meat with this citrus fruit. In restaurants, orange is served with fish and seafood. Sometimes this ingredient is added to pasta or pizza.

Orange is always associated with bright sunshine. But this fruit cannot be called exotic, because in our country it can be bought all year round. Moreover, all varieties of oranges imported into our country are of fairly good quality. They are juicy and ripe. But nevertheless, you also need to be able to choose them. There are special varieties of oranges that are only suitable for juice. And there are some that are best consumed fresh.

It is worth adding about the incredible value of an orange for our body. It contains a lot of vitamin C, which is the daily requirement of a person. It strengthens the immune system and improves mood.

Making orange jam is available at any time of the year, as you can buy the ingredients necessary for jam at any time. You can make fresh jam at any time and please your loved ones in the household.

Orange jam can be prepared according to several recipes. This recipe is considered the easiest, where the main ingredients are the oranges themselves.

To make regular orange jam, we need:

• 1 kg of oranges;
• 1.5 kg of sugar;
• 2 glasses of water;
• 3 art. l. orange zest.

Before you start cooking, you need to thoroughly wash all the oranges, wipe, dry, peel and divide into slices. So that the bones do not interfere with the jam when consumed, it is advisable to remove them. We also remove hard veins. After the oranges have been prepared, cut each slice into 2 parts.

For the base of the jam, you need to cook sugar syrup. It is cooked in an enamel pan with water and sugar, boiled until the sugar dissolves and the syrup thickens.

After the syrup has been prepared, dip the chopped orange slices and chopped zest into the pan. When the jam begins to boil, remove the film. Then cook for about two more hours without a lid, over low heat, stirring occasionally.

Remove the jam from the stove, cool and two more times we perform the operation with cooking. As soon as they boiled for the third time, remove the jam from the stove, cool well and pour into pre-prepared sterilized jars and seal with lids.

You can add spices to this jam: cloves, black pepper, cinnamon or cardamom. And the addition of nuts, mainly almonds, but you can use any others, will give it a refined taste.

Just before adding nuts to the mass during cooking, they should be washed and soaked overnight in cold water so that they become a little softer, and a pleasant taste and additional aroma are felt in the jam itself. Nuts can be finely chopped, grated or chopped in a blender.

Such a jam turns out to be quite thick and is used as a filling for products made from text. It will also be a delicious addition to cottage cheese and cereals.

From the remaining oranges, you can cook a delicious homemade meal that will give vigor and good mood even on a cold winter day.

Orange jam with ginger

Ginger is very beneficial for our body. It contains a large amount of useful substances and vitamins that saturate the body and make it resistant to various colds. Therefore, making orange jam with the addition of ginger will not only be healthy, but also very tasty.

Preparation of the following ingredients:

• 1 kg of oranges;
• 2 medium lemons;
• 300 gr of ginger root;
• 1.5 kg of sugar;
• 2 cups of water, then the jam will not be too thick. For those who like a thicker consistency, one glass of water will suffice.

First, prepare oranges, lemons and ginger root. We thoroughly wash and dry everything. The peel is removed from oranges with a vegetable peeler, the fastest way. It is most convenient to remove the zest from lemons with a regular grater. It is advisable not to remove the white pulp from oranges, because thanks to it, the jam turns out to be the thickest, but this pulp must be removed from lemons, as it is quite bitter and can ruin all the jam for you. Ginger is peeled and finely rubbed on the same grater.

Finely chop oranges, zest and lemons, and if you want jam instead of jam, use a blender to grind.

Pour water into an enamel pot. Layer oranges, lemons and ginger, sprinkling sugar on each layer. Cook over low heat, stirring occasionally.

Bring to a boil and simmer over low heat. Then spread the resulting thick into sterilized jars and tighten the lids.

This jam will be perfectly used to strengthen immunity in winter and seasonal seasons, as well as in the prevention and treatment of colds.

An equally effective way to improve well-being and increase immunity in winter is, which can be simply and quickly prepared at home.

Orange jam with gooseberries

There are two types of orange gooseberry jam. The first, the so-called raw jam, does not require cooking. The second is subjected to heat treatment. We suggest experimenting and making jam according to one and another recipe.

To make raw jam you will need:

• 1 orange;
• 1 kg of gooseberries;
• 1 kg of sugar.

Cooking process:

Rinse and dry the oranges, peel and remove any pits. Rinse the gooseberries, removing the stalk. Grind the prepared ingredients with a blender or pass through a meat grinder.

Transfer the crushed gruel to a deep dish, cover with sugar and mix thoroughly until the sugar dissolves.

After the sugar dissolves, the jam obtained in this way is poured into sterilized jars, closed with plastic lids and placed in the refrigerator.

The shelf life of such a jam is not long, so sweet tooth will have to use it first.

Also, no doubt, your family and friends will like it.

Jam for long-term storage

For long-term storage, jam must still be cooked. Therefore, the second version of the recipe is more convenient and practical.

The following products will be needed:

• 1 kg of oranges;
• 1.5 kg of gooseberries;
• 1.5 kg of sugar;

Cooking process:

Rinse the oranges, cut into 4 parts, remove the seeds and grind together with the peel with a meat grinder. Also pass gooseberries through a meat grinder. Put everything in a saucepan, cover with sugar and put on fire. It is necessary to stir periodically. As soon as the mass of jam boils, reduce the heat, cook for another 10 minutes and remove from the stove.

The jam should be infused, and then you can continue to cook a second time for only 15 minutes.

Pour hot into jars. The jam will turn out delicious and fragrant!

Orange jam with apricots

The apricot itself is a very juicy, sweet and fragrant fruit. Being a companion in jam with oranges, it acquires an even brighter aroma and indescribable taste.

To make this jam, you will need the following ingredients:

• 2 kg of apricots;
• 0.5 kg of oranges;
• 1 kg of sugar.

For jam, you need to purchase ripe, but not overripe apricots. The bones should separate well.

Cooking process:

Rinse and dry the apricots on a towel, then divide into two parts and remove the seeds. Do not discard the bones, as they will also be used to make jam. Lay the apricots on the bottom of the pan and cover with sugar.

Wash the oranges thoroughly and cut into rings together with the peel, removing the seeds. Put the oranges on top of the apricots and sprinkle with sugar as well.

Chop all the pits from the apricots and remove the kernels. Despite the fact that the kernels are bitter when raw, when they are cooked, they will give the jam a unique taste. Grind the apricot kernels and add to the rest of the ingredients in the pan.

Mix everything thoroughly, cover with a towel and leave for half an hour so that the sugar begins to dissolve and soak the apricots and oranges.

When the apricots give juice, put the pan on moderate heat and stir occasionally, not forgetting to remove the foam. The foam must be removed with a wooden slotted spoon.

As soon as the foam disappears, and the jam begins to boil - remove from the stove and cool.

Again, after 5 hours, put the pan on the stove. Cook on low heat for exactly an hour, remove from the stove.

Pour the jam into jars, cork and turn the lid down until it cools completely.

The jam is very tasty. It will be a great addition to cereals, cottage cheese, sandwiches, you can also use it as a filling for sweet pies.

Orange jam with young carrots

To prepare such an unusual jam, you need to prepare:

• 750 gr. granulated sugar;
• 600 gr. oranges;
• 500 gr. young carrots;
• 2 lemons;

Cooking process:

Rinse the lemons well, dry on a towel. Cut off the zest from them and grind in a blender or with a meat grinder. Divide the lemons for convenience into several parts. Remove all bones from the slices. Fold the sliced ​​\u200b\u200bwedges into a bag made of gauze and carefully squeeze the lemon juice out of them.

Rinse the oranges thoroughly, dry, peel, cut into slices, remove the seeds. Using a gauze bag, also squeeze out the juice, as was done with a lemon.

Do not throw away the seeds from lemons and oranges. Put in the same gauze bag.

Take young carrots, rinse under running water, peel and cut into thin circles. If desired, carrots can be chopped by passing it through a meat grinder or using a blender. This moment is a matter of taste.

After the carrots are cut, place them in an enamel pan along with the lemon zest.

Pour lemon and orange juice on top. Place the bag of bones in a saucepan. Put everything on moderate heat and do not forget to stir constantly so that nothing burns. Cook until the lemon peel softens. Then take out the bag with the bones, and pour sugar.

Continue to cook for about an hour, stirring, not forgetting to remove the foam.

As a result, the resulting delicious hot delicacy is poured into jars. Seal with lids and place upside down in a dark place to cool completely.

In terms of costs, such jam turns out to be less budgetary, but at the same time, it is not inferior to other types of jam in terms of its taste.

We will be happy to answer any of your questions in the comments.

You won’t surprise anyone, unless you add some exotic component there. But bright, elegant oranges ... Orange jam is not only tasty, but also beautiful, and healthy, and unusual, and ..., and ..., and ... As you can see, we have provided enough evidence to decide on a culinary experiment and try making orange jam according to one of the following recipes.

Orange jam: a simple recipe

This versatile recipe will help you prepare a treat for tea or for seaming for the winter.

You will need:

oranges;

sugar (at the rate of 1 kg of sand for the same weight of pulp - you will need a kitchen scale!);

water - 500 ml for each kilogram of pulp.

Ripe, ideally thin-skinned fruits are suitable for cooking this jam. We wash them with a brush, carefully cleaning the skin. We discuss.

We clean the zest. In the finished jam, the zest looks beautiful in stripes, but you cut it as it will. It is convenient to peel the zest with a special tool; you can also use a regular grater or even a vegetable peeler.

So, we cut the zest into narrow ribbons, fill it with water and leave it on the stove. Cook for 10 minutes after boiling, drain the water; fill with clean water and put back on the stove. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate the possible bitterness from the orange peel.

We clean the fruits, free the pulp from films and seeds. We spread the peeled pieces of oranges in a container to the zest and weigh the resulting raw material for jam. Pour the orange mass with the same amount of sugar and pour water (500 ml for each kilogram of peeled oranges).

Bring the jam to a boil over medium heat and cook for another hour and a half, stirring occasionally and removing the foam. By this time, the jam should thicken.

After that, pour the orange jam into sterilized jars and immediately roll it up. Banks are turned over; wrap with a blanket and leave to cool.

Similarly, you can cook jam in a slow cooker.

Let's calculate a little more precisely:

a kilogram of thin-skinned oranges;

a glass of sugar;

glass of water.

We clean the oranges, free them from the films, put them in a multicooker saucepan. We fall asleep with sugar and pour water - in this state we leave the pulp of citrus fruits for an hour, and better - for the night. Then we leave the saucepan in an open multicooker until boiling, plus five minutes for cooking. The mode can be selected "steaming", "stewing" or "baking". Do not go far - you should be able to stir the jam so that it does not burn. Next, turn off the multicooker and leave the jam to cool completely. We heat it again and cook after boiling for five minutes in two more passes, after which we pour the jam into sterilized jars and roll it up.

After the first boil, you can puree the contents of the pot with a blender if you want to get jam.

the same number of oranges and lemons;

1 kg of sugar per 1 kg of fruit;

250 ml of water for every kilogram of fruit.

Citruses are kept in boiling water in a peel for 5 minutes, then peeled, cut into slices, rings or slices, removing the seeds along the way.

At this time, pour sugar into the water, bring the syrup to a boil and wait for the sugar to dissolve.

Add prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which immediately pour the jam from oranges and lemons into jars and roll up.

As a rule, in addition to pumpkin and orange, lemon is also added to this version of the jam. Take:

1 kg pumpkin pulp;

850-1000 g of sugar;

1 large juicy orange;
1 lemon.

Wash pumpkin, cut into small pieces. Peel the orange, not the lemon. We free from stones and finely cut (lemon - with peel). Pour all the ingredients for jam with sugar and leave overnight.

We put the container with raw materials for jam on a slow fire and cook until it thickens, it usually takes at least half an hour. We roll the finished pumpkin jam with oranges into sterilized jars and leave to cool upside down under the covers.

If desired, the finished jam can be pureed and brought to a boil again before canning it.

Take:

1 kg of apples;

1 orange;

500 g sugar.

We free the apples from the peel, cut into small cubes, simultaneously removing the seeds. We also cut oranges, but leaving the zest; remove the seeds and break the pulp with a blender. Add to chopped apples, sprinkle with sugar. Cook over low heat for 40-50 minutes with regular stirring; signs of readiness - a slow drip of syrup from a spoon. This jam can be poured into sterilized jars and rolled up or stored in the refrigerator.

1 kg of zucchini;

3 oranges;

1 kg of sugar.

Wash and grate the zucchini, put in an enameled container and sprinkle with sugar. Leave overnight .. Cook on medium heat for 30 minutes with stirring, then turn off the fire and leave to cool for several hours.

When re-cooking, add prepared oranges to the jam: washed, peeled and pitted, cut into pieces. Bring to a boil again, boil for 15 minutes and set aside to cool. The third cooking involves 15 minutes of boiling, after which the jam is immediately poured into sterile jars.

A beautiful jam that can easily be a gift to anyone - of course, provided that the person is not allergic to citrus fruits. We offer you a visually spectacular (and time-consuming) option - and its light version, which is also beautiful and tasty, but will require much less effort from you.

5 large oranges;

600 ml of water;

500 g sugar.

My citruses - it's good to use a brush for this. We clean the oranges by making neat cuts on the peel: first we divide each orange into 4 parts, and then we cut each segment into thin strips. We remove the peel as it is: with the zest and the white inside. Fill the prepared strips with cold water and soak for a day, periodically changing the water.

Now the painstaking work begins, which requires perseverance from you. Even needlewomen will love it! We cut off the inner white part, then we fold each strip into a relatively tight roll and string it on a thread using an ordinary needle (just don’t take it too thin, otherwise it may break). The thread is best to take white.

An option for those who like it simpler is to cut the peel into small squares and not bother with the thread.

Pour cold water into any heat-resistant container, dip the resulting beads from orange spirals of orange peel into it and put on a slow fire. Bring to a boil and leave to boil for another 15 minutes, after which we drain the water. We do the same two more times.

We cook the syrup: for this, pour sugar into clean water and cook, reducing the fire after it boils. To prevent the syrup from overcooking, periodically check its readiness: a drop of syrup on a plate should not spread. At this stage, the syrup is considered ready, turn off the fire and let the syrup cool, after which we pour freshly squeezed lemon juice into it.

We put the spirals (still strung on a thread) into the syrup and bring the mass to a boil. Carefully release the orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Roll up.

1 kg of oranges;

100 g fresh ginger root;

1 kg of sugar;

2 liters of drinking water.

Wash the citruses well, peel them, squeeze the juice from the pulp, and finely cut the cake. We clean the ginger and rub it on a fine grater. In a container for cooking jam, put the cake, ginger, juice, sugar and water.

We put the saucepan on the stove, over low heat, and slowly bring it to a boil, after which we increase the fire a little and cook, stirring, for a quarter of an hour - until it thickens.

Pour hot into sterilized and heated jars and roll up.

An unusual combination of gooseberries with orange is another recipe for your culinary piggy bank. You will need:

1 kg of ripe gooseberries;

3 oranges;

1 kg of sugar.

Cooking gooseberries: wash, pick off the tails. We also wash oranges and cut them into large pieces along with the zest, while not forgetting to remove the seeds. We pass the prepared fruits through a meat grinder, cover with sugar and leave until the sugar dissolves, after which the jam can be put on the stove.

After boiling the mass, reduce the heat to a minimum and leave to boil for 20 minutes, after which we immediately pour into sterile jars and preserve.

To make this jam you will need:

500 g tangerines;

500 g of oranges;

1-1.2 kg of sugar;

500 ml of water.

We blanch all the fruits in boiling water for 5 minutes, then drain the water, and leave the citrus fruits to cool at room temperature.

We make syrup from water and sugar. At this time, we prepare fruits: cut tangerines and oranges into thin circles along with the peel. Along the way, we remove all the seeds.

Pour the prepared fruits with syrup and leave to infuse for several hours. Then cook in three approaches; boiling time for each approach - 15 minutes. Several hours should pass between sets for the jam to cool completely.

At the end of cooking, in the third approach, add freshly squeezed lemon juice. Pour hot jam from tangerines and oranges into jars and cork.

3 large oranges;

2 large ripe kiwis;

half a lemon;

800 g of sugar;

100 ml of water;

sachet of vanilla sugar.

We cut the orange and lemon into pieces, freeing them from the seeds, and then pass through a meat grinder or chop with a blender. Pour sugar into the resulting puree and put the saucepan over medium heat.

While the mass is preparing to boil, we are engaged in kiwi. Peel it from the peel and cut into circles or slices - as you like. Pour chopped kiwi into the just boiled mass of lemon and oranges, mix and continue to cook for another 25 minutes, after which the resulting jam is immediately poured into jars; roll up.

1 kg of bananas;

1 kg of oranges;

1 kg of sugar.

The amount of sugar can be reduced, because. due to sweet fruits, sugar itself can give cloying.

Peel bananas, cut into slices. We clean the oranges from the peel and films, free from the seeds. Put the pulp in a bowl for cooking jam, put bananas on top, but do not mix. The third layer is sugar. We put the mass on a slow fire, bring to a boil, then stir.

After boiling, cook banana and orange jam for 40 minutes, not forgetting to remove the foam, and then pour into jars; roll up.

1 kg of pears;

1 small orange;

1 kg of sugar;

2/3 st. water.

For this jam, ripe, but not overripe fruits are chosen. Depending on the variety, we decide whether to leave the peel on the fruits in the jam (too thick and rough in the jam will become even harder). Cut each pear into thin slices and place in a container with water and salt at the rate of 1 tsp. salt per 1 liter of water.

We cook the syrup from the named amount of water and sugar. Drain the pears into a colander, and then put them in syrup and cook for 7 minutes over low heat. We cover the container with jam with a mesh or gauze, leave to cool, you can overnight.

When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. This step is repeated three times.

At the last cooking, add an orange cut into thin slices into the jam. The last cooking is the longest - 30 minutes over low heat; Don't forget to stir the jam. Pour into sterile jars and roll up.

3-4 small persimmons;

1 orange;

1.5 st. Sahara.

We clean the persimmon from the skin, cut it into pieces, put it in a saucepan and cover it with sugar. Remove the zest from an orange, squeeze out the juice. Juice and zest are also added to the saucepan to the persimmon.

We put the pan on the fire and after boiling over low heat, cook for another 20 minutes. Set aside and let cool. After a few hours, when re-cooking, boil the jam for another 10 minutes and pour into sterile jars.

1 kg cranberries (frozen is also suitable);

1 orange;

1 kg of sugar;

200 ml of water.

Wash berries and orange well. From an orange, we erase the zest on a fine grater. We squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.

We prepare the syrup - for this, pour the sugar with a mixture of water and juice and bring the syrup to a boil, then immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, then pour the zest into the jam and cook for another 5 minutes.

Pour hot cranberry jam with orange into sterile jars and roll up.

Unusual, but extremely tasty carrot jam with orange and almonds. Shall we try?

You will need:

1 kg of carrots;

2 oranges;

150 g almonds;

1-1.1 kg of sugar;

4 tbsp honey;

1.2 liters of drinking water + 2 liters of water for cooking.

My carrots, peel, wash again and grate. While we are engaged in carrots, there is a pan with 2 liters of water on the fire. We lower the carrots into boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make the syrup.

For the syrup, squeeze the juice from oranges and pour it into a saucepan for cooking jam. There we add sugar and honey, prepared drinking water. We put the syrup on the fire and boil for exactly 7 minutes, then pour the carrots into the syrup and cook for another 25-35 minutes.

If you have unpeeled almonds at your disposal, steam them in hot water for 10 minutes, then drain the water through a colander, and free the nuts from the skin.

At the end of cooking jam, add freshly squeezed lemon juice and whole almonds to it. Pour hot jam into sterile jars and preserve.

For red currants, we take products in the following proportions:

1 kg currant;

1 kg of oranges;

1-1.2 kg of sugar.

For blackcurrant, the calculation is as follows:

1 kg currant;

2 oranges;

1.5 kg of sugar.

The technology for making currant jam with oranges is the same in both cases. Wash fruits and berries, sort out currants. Wash oranges, cut into pieces with peel and remove seeds.

Grind the prepared fruits with a blender until smooth, add sugar, mix. At this stage, the sugar has almost dissolved, and such a cold jam can already be put into jars and stored in the refrigerator. For a longer-lasting result and independence from household appliances, the jam can be heated, but not brought to a boil, and then decomposed into sterile jars, rolled up and stored in a cool place.

1 kg of apricots;

1 orange;

800 g of sugar;

1/3 lemon.

Wash all fruits well. Squeeze the juice from the lemon and pour it into a container for making jam. We add sugar there.

We cut the orange into pieces along with the peel, but carefully choosing the seeds - we do not need them in the jam. Cooking apricots: divide into halves and remove the seeds. Sliced ​​orange and apricots pass through a meat grinder or grind with a blender to a puree state. Add the mass to the lemon juice with sugar.

Cook over moderate heat until boiling, stirring. We make sure that all the sugar dissolves well. Then we increase the heat and, with constant stirring, let it boil for 10-15 minutes. Be sure to remove the foam.

Pour hot apricot jam with orange into jars, roll up.

2 grapefruits;

1 orange;

400 g sugar.

Grapefruits and oranges are peeled, seeds and films are removed - leaving one pulp. We keep the lemon in boiling water for two minutes, dry it; we erase the zest from it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice from the lemon itself and pour it into a container for raw materials for jam.

Bring the jam over moderate heat to a boil, stirring occasionally, and then simmer over low heat until its volume is reduced by half.

We store such jam from grapefruits and oranges in the refrigerator or pour it hot into sterile jars and roll it up.

We hope you liked our selection of orange jam recipes and you have chosen a couple of delicious ideas for yourself to implement.

Eva Casio specially for the site

2015, . All rights reserved. Copying is prohibited.

If you are looking for interesting recipes with oranges, then you are in the right section of our huge culinary site. After apples, orange is probably the most popular fruit in our country (and it generally takes first place all over the world). Of course, it can be eaten fresh, or it can be added to different recipes for original flavor combinations.

Perhaps for some it will be surprising, but there are hundreds and hundreds of options for making oranges. Recipes differ in their composition, in what form the orange is used in general. This inexpensive orange fruit is great for making salads, but it's also great for hot poultry dishes and some fatty meats. It is clear that desserts with oranges are a special delicacy, as are various creams.

Do not forget that orange dishes such as sauces are a separate category. Of course, the easiest way is to take and squeeze juice from an orange to get

Delicious sauce for vegetable salad or salad with seafood. But our website contains many of the most incredible recipes for sauces that can be made based on orange juice, but not only with this ingredient in the composition. Believe that such sauces can change the taste of even the most familiar dish beyond recognition.

In addition to the categories already described, orange recipes with photos include a wide variety of drink options. Of course, orange juice will again come into play here. It is tasty and healthy, at a cost suitable for every morning. But, after all, not only juice can be made with oranges! Consider options for compote and jelly, various alcoholic and non-alcoholic cocktails. As the saying goes, he who seeks will always find. So, this section of the site will be your starting point to the orange kingdom.

We hope that you will not only study recipes with oranges, what to cook from oranges, but also be sure to try to translate those recipes that you especially like into culinary reality. Try to look at this familiar orange vegetable from an unfamiliar angle. We guarantee that a lot of interesting and tasty, simple and quick to prepare will open up, which you could not even think about until this moment.

17.09.2019

Do-it-yourself Christmas tree made of fruits for the New Year: a master class

Ingredients: cheese, orange, banana, apple, mint, nectarine, grapes, lemon juice, coconut flakes, carrots

The Christmas tree as a symbol of the New Year can be edible and very beautiful at the same time. You yourself can easily cope with its preparation, if you only want to.
Ingredients:
- 1 carrot;
- 1 apple.
For decoration:
- 25 g of cheese;
- 1 orange;
- 1 banana;
- 1 apple;
- 2 sprigs of mint;
- 3 nectarines;
- 2 bunches of grapes;
- 2-3 tablespoons lemon juice;
- 1 tbsp coconut flakes.

03.05.2018

Juice from 4 oranges 9 liters

Ingredients: orange, sugar, lemon juice

From just 4 oranges you can make a very tasty drink of 9 liters. Making this juice is easy. I often serve this delicious refreshing drink on the festive table.

Ingredients:

- 4 oranges,
- 1.5-2 cups of sugar,
- 70 ml. lemon juice.

16.03.2018

Chia pudding with coconut milk

Ingredients: chia grain, coconut milk, honey, orange, raspberry

Chia puddings are a healthy and tasty breakfast. Chia seeds are superfoods and therefore very popular with people leading a healthy lifestyle. We offer an interesting dessert recipe.

Products for the recipe:
- chia seeds - 2 tbsp. spoons.,
- a glass of coconut milk
- 1.5 teaspoons of honey,
- half an orange
- 100 g of raspberries.

11.03.2018

Marshmallow cake from Laima Vaikule

Ingredients: marshmallow, cream, pineapple, banana, orange, sugar

Very easy and quick to make this marshmallow cake with whipped cream and fruit. I want to note that this is a recipe from Laima Vaikule. Be sure to try this delicious no-bake dessert.

Ingredients:

- half a kilo of white-pink marshmallows,
- 450 ml. cream,
- 2 canned pineapple rings,
- 1 banana,
- half an orange
- 2 tablespoons powdered sugar.

11.01.2018

Orange peel jam

Ingredients: peel, orange, sugar, seasoning, water

We usually throw away the peel from an orange, but today I will tell you how to make delicious jam from it. The recipe is very simple and fast.

Ingredients:

- peel 4 orange;
- 1 orange;
- 350 grams of sugar;
- star anise;
- cinnamon;
- Carnation;
- cardamom;
- water.

18.12.2017

Jam from oranges and lemons with peel

Ingredients: lemon, orange, sugar, agar-agar, water

In order not to get sick in winter, I suggest you cook a very tasty and healthy jam from oranges and lemons with peel. The recipe is very simple and fast.

Ingredients:

- 200 grams of lemon,
- 400 grams of orange,
- 500 grams of sugar,
- 1 dessert spoon of agar-agar,
- 70 ml. water.

13.11.2017

Candied pumpkin and orange

Ingredients: pumpkin, orange, powdered sugar, sugar

Even the smallest gourmets can enjoy these candied fruits. Made at home, from proven and high-quality products, natural and healthy pumpkin-orange sweets will be swept away instantly - to the delight of mothers and their babies.

Ingredients:
- pumpkin - 0.7 kg;
- orange - 1 pc.;
- powdered sugar;
- sugar - 0.7 kg.

23.10.2017

Orange charlotte in a slow cooker

Ingredients: eggs, flour, sugar, oranges, butter, powdered sugar, baking powder

Charlotte is one of the simplest and most delicious pies. Even a completely inexperienced hostess can cook it, especially if a slow cooker helps her. Orange charlotte in a slow cooker turns out tender, fluffy and unimaginably tasty. You have a great opportunity to try our recipe.

To make orange charlotte you will need:

- chicken eggs - 5 pcs.;
- wheat flour - 2 multi-cups;
- granulated sugar - 1 multiglass;
- oranges - 2 pcs.;
- powdered sugar;
- butter;
- baking powder for the dough.

01.10.2017

Lemonade from oranges at home

Ingredients: water, orange, honey, ice, mint, rosemary

You should not buy sweet sparkling water in the store - you can make excellent lemonade from oranges at home. Moreover, this process is simple, and the taste of lemonade is simply wonderful!
Ingredients:
- carbonated water - 1 liter;
- 1-2 frozen oranges;
- 2-3 tablespoons liquid honey;
- 5-10 ice cubes;
- mint for decoration;
- rosemary for decoration.

17.09.2017

Sea buckthorn jam with oranges and nuts

Ingredients: sea ​​buckthorn, orange, nuts, sugar

Autumn is the time not only for pumpkins, but also for sea buckthorn. It is during this period of the year that it is removed from the branches and delicious preparations are made for the winter. We offer you a recipe for a very tasty sea buckthorn jam.

For jam you will need:
- sea buckthorn - half a kilo;
- two oranges;
- 150 g of nuts;
- 300 grams of sugar.

30.08.2017

Apple and orange jam

Ingredients: apples, oranges, sugar, water

Looking for a simple but interesting apple jam recipe? We just prepared one - with oranges. Yes, apples and citrus go well together, so your jam will come out great!
Ingredients:
- apples - 1 kg;
- orange - 1 pc;
- sugar - 1.2 kg;
- water - 150 gr.

20.08.2017

Watermelon Peel Jam with Orange and Lemon

Ingredients: watermelon rinds, orange, lemon, sugar, water

Do not rush to throw away watermelon peels - they make great jam! In the company of orange and lemon, they have a completely different taste - bright, rich, exciting. The recipe for this jam is not too complicated, you can definitely handle it!
Ingredients:
- watermelon peels - 600 gr;
- orange - 1 pc;
- lemon - 0.5 pcs;
- sugar - 0.5 kg;
- water.

06.08.2017

Blackcurrant compote with orange for the winter

Ingredients: water, currant, orange, sugar

Blackcurrant with orange is a very tasty combination. The easiest option for their joint preparation is compote for the winter. Its recipe is simple, and the result is so good that you will prepare such preservation year after year.
Ingredients:
- 800-900 ml of water;
- 300 gr currants;
- 0.5 orange;
- 100 grams of sugar.

13.07.2017

Strawberry and orange compote for the winter

Ingredients: strawberry, orange, sugar, water

If you don’t know what to cook from strawberries for the winter, except for jam and jam, then our advice is to cook compote with the addition of an orange. He gets a bright taste with citrus notes, which will not leave anyone indifferent.
Ingredients:
- strawberries - 200 gr;
- orange - 200 gr;
- sugar - 200 gr;
- water - 2 liters.

14.02.2017

Jam "Nectarinka" with orange slices for the winter

Ingredients: nectarine, orange, sugar

Each hostess tries to close more conservation for the winter. Of course, do not forget about the jam, with which you can drink tea. Now I will describe to you a simple recipe for nectarine jam with orange slices.

Ingredients:

- nectarines - 600 grams;
- orange - 1 pc.;
- sugar - 500 grams.

19.05.2016

Fruit porridge for breakfast

Ingredients: banana, orange, apple, cinnamon, seeds, sesame

Start your day with fresh fruit, because it is both tasty and healthy. And the result of such a breakfast will be not only good health, but also mood. From fruits you can make smoothies or, for example, a wonderful porridge-puree. See photo for recipe.

For the recipe you will need:
- one large orange orange,
- one banana
- small apple
- 1/2 tsp cinnamon,
- 5 g sesame,
- 5 g sunflower seeds.