No matter how much you would like to break the magic of beautiful French sayings, but in fact orange confiture- this is our usual jam, or rather a dense jam with whole pieces of citrus. The circle of use of this sweetness, respectively, is similar: pastries, desserts, addition to cereals and dairy products, or just a cup of tea or coffee.

orange confiture recipe

Ingredients:

• oranges - 2 kg;
• sugar - 6 cups.

Cooking

Grate the orange zest (orange part). white pulp cut the citrus with a knife, trying to collect all the flowing in the process. Now the orange pulp should be separated from the membranes with a sharp knife.

Place the zest, pulp, juice and sugar in a bowl. We put the bowl on the fire and bring everything to a boil. The membranes and seeds left over from pulping contain great amount pectin, which will thicken our confiture, so we tie the trimmings into a gauze bag and also send them to the pan. We cook confiture at 104 degrees for 5 minutes, and then place a drop on a chilled plate: the finished confiture will be held in a flat path on your finger.

Now confiture can be served at the table, or rolled into sterilized jars.

If you want to make bitter orange confiture, then use not ordinary, but red bitter oranges for the recipe.

Confiture from apples and oranges

Ingredients:

Cooking

We clean the oranges according to the scheme from the previous recipe, collect the trimmings in a gauze bag. Peel apples and cut into cubes. We put orange peel, bag, pulp and pieces of apples in a saucepan, pour water. As soon as the liquid boils, add sugar and spices to the pan. Cook for 1 minute, stirring constantly. As soon as the apples are soft enough, remove the jam from the heat and serve. All ours are ready!

Ironically, orange jam was first made by Scottish resident Jenny Keiller. Although citruses are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots affected. Unripe bitter fruits, peel and a lot of sugar were used. The result was amazing!

Sweet gelatinous pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the zest and white partitions) only added spice to the dessert. There are several advantages to making orange jam. One of them is that the citrus harvest falls in the winter, and the hostess will not be torn between jams from cherries, apples and strawberries. This jam is absolutely not laborious, and if a bread machine or a slow cooker comes to your aid, then even more so. So let's move from theory to practice and make orange jam at home.

Classics of the genre

Orange jams may vary. Sweet, bitter, liquid (for pancakes), thicker (for a layer of cakes), almost like marmalade, with pieces of crust or a homogeneous structure. First, let's prepare a real Scottish orange jam, the recipe of which was invented by Jenny Keiller. It should be bittersweet, big pieces caramel zest. In addition to four oranges and a kilogram of sugar, we need half a lemon. Citrine will give the jam a jelly-like texture (it contains pectin).

First, a rather difficult procedure for gently rubbing the zest from whole fruits awaits us. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cake to the state of gruel, and tie the bones in a gauze bag. Add water to citrus fresh at the rate of 750 ml per half liter of juice. We put the pan on the fire, add the grated zest, cake and a bag with bones. After boiling, reduce the heat and cook for another half an hour. After that, remove the bag with the bones and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, then more than a kilogram of sweetener may be needed. Put the pot back on a low heat. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.

Orange jam: a quick recipe

To cook this dessert, we need only half an hour! It turns out sweet thick, similar to marmalade, jam.

1. Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the bones. Grind the fruit mass in a blender. Add sugar in a ratio of two to one. This means that for a kilogram of citrus puree you need to take a pound of sweet sand.
2. Mix and put in a saucepan non-stick coating to maximum fire. No need to remove the foam that has appeared, it will disappear by itself. But you need to stir the gurgling liquid regularly.
3. After a quarter of an hour of rapid boiling, orange jam will begin to thicken rapidly. And after 30 minutes, you can already turn off the fire. As it cools, it will become even thicker. Arrange in jars and store in the refrigerator.

Another jam recipe

1. Half a kilo of oranges and one lemon wash. We put the fruits whole in thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce heat to medium. Cover the pan with two layers of foil and a lid.
2. Cook in this way for about three hours, until the citrus fruits become soft. Turn off the fire and leave to cool overnight. We take out the fruits, knead them with our hands and mix with the liquid. We cut the boiled zest with a knife and also add it to the pan.
3. We put it on the fire again and cook for ten to fifteen minutes. orange jam almost ready at home. It remains only to add a kilogram of sugar. When the crystals dissolve, cook for another half an hour over moderate heat. Let stand for 20 minutes, then pour into glass containers.

Grandma's recipe

1. Wash oranges and carefully peel off a thin layer of orange zest with a vegetable peeler. We grind it thin straw, fill with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass through a meat grinder.
2. Weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp, 800 grams of sweetener is required. V enamelware add also 2-3 tablespoons of lemon juice and squeezed zest. We put on fire. When it boils, remove the foam. Reduce heat to low and simmer for half an hour. Cover with a towel and leave to cool.
3. We repeat the procedure twice more. If the orange jam seems too thick for the third time, you can simply bring it to a boil and turn it off, without boiling. We lay out in a sterilized container and cork.

Another old recipe

1. Wash a kilogram of oranges, peel and cut into large pieces. We fall asleep with the same amount of sugar and wait for the release of liquid. When the crystals begin to soak, we speed up this process by adding the juice of two lemons.
2. Pour a liter of water into the pan, put the lemon peel and put on fire. When the zest becomes soft, add oranges with sugar. For taste, put a cinnamon stick. Cook orange jam over low heat until its volume is reduced by half.
3. We catch oranges and grind them in a meat grinder or blender. Return the puree to the saucepan. Add chopped orange peel. The consistency of the dessert should be quite thick.

How to make orange jam with minimal sugar

1. Wash five large fruits and pour boiling water over them. Let stand 10 minutes and cut off the zest. Cut it into thin strips. We clean the white part of the peel and squeeze the juice into a container suitable for use in microwave oven. We do the same with two lemons.
2. Add the zest to the fresh juice and pour a glass of water. We wrap the white peel in cheesecloth and also put it in a saucepan. Cover with foil and turn on the oven at full power, setting the timer for 20 minutes. Remove the white skin. Add half a kilo of sugar.
3. We turn on the microwave again at full power, but this time for half an hour. We check the readiness drop by drop: it should not spread, but thicken with a dome.

Recipe for baking in a bread machine

1. We select unripe oranges, since such fruits contain more pectin. We clean them from the skin. For a pound of naked fruit we take 500 g granulated sugar. Cut the flesh into pieces, removing the seeds along the way.
2. We put it in a bucket of a bread machine, cover it with sugar, add two soup spoons lemon juice. We launch the program Jam. And that's it! You can make tea and wait delicious dessert.
3. If you like bitterness, you can leave the zest on. And to get a more jelly-like orange jam in a bread machine, instead of regular sugar add the same amount of pectin.

Cooking in a multicooker

1. Three zest from two whole oranges and one lemon. The rest of the fruit is peeled and cut into pieces. We fill everything cold water and leave for a day. After that, we shift the fruits into the multicooker bowl, add a pound cane sugar, mix.
2. The valve must be removed from the cover. We turn on the device on the Jam mode. At the end of the process, grind with a submersible blender into gruel. Add a package of gelling mixture (Quittin or Gelfix) and mix.
3. If the orange jam in the slow cooker seems watery to you, you can repeat the process by turning on the machine for another half hour. But, standing in the cold, he will thicken.

What could be tastier than orange jam generously spread on a freshly baked pancake? Only two or three of these pancakes. The best breakfast and you can’t imagine - he will charge you with vigor and energy for the whole day good mood. If there is no such blank among your stocks, we will try to make it now in the most convenient way for you.

Read also the article:- simple recipes for the winter!

Method one - in a slow cooker

The method of making orange jam in a slow cooker is suitable for the busiest or inexperienced housewives. We will only need to prepare fruits for cooking and weigh all the ingredients, and the electronic kitchen assistant will do the rest according to a given program.

The number of products is calculated for one liter jar jam:

• - 5 large with a thin peel;
• lemon - half a medium size;
• sugar - by weight of peeled fruit in a ratio of one to one.

To obtain a homogeneous mass, peeled fruits are pre-purified using a blender, meat grinder or food processor.

This recipe for orange jam will take very little time:

1. First, carefully wash the fruit, remove a thin layer of zest from half and orange and chop it with a knife.
2. The remaining fruit is peeled and cut to your liking.
3. Weigh the fruit mass along with the zest and cover it with the same amount of sugar. If oranges are very sweet, it is better to reduce the amount of sugar a little.
4. Leave the mixture for several hours or overnight, so that the released juice dissolves all the sugar.
5. Then we put everything in the multicooker bowl and turn on the “Baking” or “Jam” mode.
6. We wait until the contents boil and set the timer for half an hour. During this time, we manage to sterilize the jars.

Ready jam poured into jars hot, as after cooling it thickens.

Method two - in a bread machine

Cooking orange jam in a bread machine is even easier, since the magic unit will even stir itself. The main thing is that the program "Jam" is present in it. We will need the following ingredients:

• 3 large oranges;
• 1.25 cups of sugar;
• 50 ml of water;
• 1/3 teaspoon citric acid;
• 5 tbsp starch.

We will supply the recipe for cooking jam from oranges step by step photos for those who have not yet mastered the bread machine.

Choose three large oranges and wash them thoroughly.

We clean them from the peel and cut into pieces.

We shift the chopped fruit into a bucket.

Add sugar.

We pour water.

Add citric acid.

Lastly, add starch and shake the bucket several times to mix the contents. It remains to put the container in the bread machine and turn on the desired mode.

As a rule, in bread machines, the jam cooking mode is designed for one hour and twenty minutes. Orange jam will be ready in an hour, so in order to preserve vitamins, the program can be stopped ahead of time.

After turning off the bread machine, the hot mass is poured into sterilized jars and rolled up.

Method three - in a saucepan, but from the peel

If in previous recipes we threw away the peel of citrus fruits, now we just need it. jam lovers from orange peels they assure that the boiled pieces of peel in it taste like marmalade. This blank is perfect for filling in, cheesecakes and cookies and fruit layer for cakes. To prepare the dessert, you need the following ingredients:

• orange peels - 0.5 kg;
• sugar - 0.75 kg;
• water - 0.25 ml;
• half a lemon.

Sort the crusts and soak in cold water per day, changing the water twice. Then drain the water and weigh the crusts. Sugar must be taken in a ratio of 1 to 1.5. We cut the crusts into strips 1 cm wide, and the strips into small cubes. Strips can not be cut, but twisted. The remaining bones are tied into a gauze flap.

The pits contain pectin, which allows the jam to thicken, so they can be used instead of starch.

Chopped crusts, together with a gauze knot, are poured with water and boiled for half an hour. After boiling, the fire is reduced to a minimum. During the cooking process, the mixture should be stirred with a wooden spoon. After half an hour, the bag with the bones is pulled out, sugar is poured in and the jam is continued to be boiled for another hour and a half on low heat. Before turning off the stove, squeeze the juice of half a lemon into the pan and stir. Arrange the finished orange peel jam in clean jars and roll up.

Method four - along with the peel

The peel of citrus fruits contains essential oils, giving fruit flavor and having a mass useful properties. Let's try to make orange jam with the peel. This product will bring more benefit and retain the spicy notes. To prepare, take:

• 350 g of oranges;
• 350 g of sugar;
• 100 ml of water;
• citric acid on the tip of a spoon.

Wash fruits, cut into pieces and free from stones. Skip oranges through a meat grinder. Place all ingredients except citric acid in a heavy bottomed saucepan. Boil for about half an hour. Before the end, add citric acid, mix again and turn off. Arrange the finished orange jam in jars and twist.

The last method - with additives

diversify orange flavor can and should be added to jam different spices, nuts or other fruits. Consider the most original supplements:

Oranges are amazing fruits. They pair well with many of the most different products giving them a bright festive taste. Making do with the bare minimum simple ingredients, at home you can make orange jam for any gourmet.

Jam from oranges, lemons and ginger - video

Red orange jam - video

orange jam

• Oranges - 6-7 pcs.
• Sugar - 110 g
• Gelfix 3:1 - 20 g
• cinnamon stick

close Ingredient printing

I love very different fruit and berry jams as you can see from the recipes on the blog. And more jam. My family even jokingly call me Carlson :) The greatest gastronomic pleasure is a cup of hot fragrant tea, not packaged, real, with the addition of some herbs and spices, and a jar of natural jam! Mmmm! Therefore, I quite often offer jams as an additional layer of cakes or cupcake fillings. I just love it so much! :)

I really like the structure of jams and marmalades. It's a bit gelatinous, not runny. It comes from pectin. And if berries or fruits contain a lot of pectin, then jams from them are obtained as needed, without aids. And if not, then pectin needs to be added from the outside. Let's say that the currant itself is pectinous, but the cherry will need help. Some difficulty is that pectin is not sold everywhere, for the most part - in pastry shops. But on the shelves of ordinary supermarkets you can find gelfix. In fact, this is the same pectin, only with additives: this, depending on the type of gelfix, can be dextrose, powdered sugar, lemon acid. Absolutely nothing supernatural. Working with gelfix is ​​easy and convenient, it saves sugar and time. I heartily recommend him.

And, despite the fact that oranges contain a lot of pectin, moreover, the name "citrus pectin" speaks for itself: it is extracted from citrus fruits - despite all this, orange jam with cinnamon, I also did with the use of gelfix! Yes Yes. The Internet describes how to make orange jam using peels that need to be placed in cheesecloth and boiled for a long time. There are also recipes that suggest grinding oranges in a blender and then boiling it all with sugar. Neither method suited me: the first one, to be honest, I didn’t try, after reading terrible comments on articles :) People didn’t succeed there and they boiled these crusts for days. Too bad for the time. I tried the second one and was disappointed: there was no trace of the specific taste of oranges! But on the gelfix everything turned out great! orange jam it turned out unusual, fragrant, not cloying, noticeably orange with a subtle cinnamon note. The structure is something between jam, jelly and marmalade. Perfectly spread on any surface toasts, pancakes, buns, pancakes and plays excellently with tandem with chocolate dough for cupcakes. Jam, which I am not at all ashamed to offer you, which I am doing right now!

And cooking is easy! You just need to pre-purchase a gelfix. It comes in different configurations: 1:1, 1:2, 1:3. This is the ratio of sugar and berries / fruits / juice / puree, in general, raw materials. I used gelfix 1:3, which, in theory, means that for 3 parts of raw materials I had to take 1 part of sugar. I, however, used less sugar.

In general, I tell!

Wash, roll on the table (so that the juice comes out easier), cut and squeeze the juice. I don't have a juicer yet and I do it by hand. We need to get 600 ml of juice. I immediately passed it through a sieve.

Now we take 20 g of gelfix 1: 3 and 1 tbsp. l. Sahara. We mix.

Pour the juice into a saucepan, add gelfix with sugar to the juice. Stir, put on fire and bring to a boil.

Remove from heat, add another 100 g of sugar. We mix.

Add a cinnamon stick. We return to the stove.

Bring to a boil and cook for 3-4 minutes.

Remove from heat and pour into a jar. Do not look that the jam is liquid: when it cools, it will thicken very much! I also put a cinnamon stick in a jar so that it continues to give off its aroma.

Let the jam cool down room temperature and place in the refrigerator where it reaches the desired consistency.

Here's what happens!

Mine are appreciated! But I still warn you: this jam is for lovers of slightly jelly structures, oranges and unsweetened, a little extravagant sweets. By the way, you can omit the cinnamon if you don't want to.

Happy culinary adventures!

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19 comments on the post " orange jam"

I decided, therefore, to make this orange paradise for chocolate biscuit) I haven’t found a cinnamon stick yet, but tomorrow there will be an attempt. But the juice turned out to be bitter, this is all because I did not remove the peel and crushed the oranges until there was not even a shred left of them), but I realized this when I tried it. I hope the cinnamon and sugar will soften this bitterness.

Ironically, orange jam was first made by Scottish resident Jenny Keiller. Although citruses are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots affected. Unripe bitter fruits, peel and a lot of sugar were used. The result was amazing! Sweet gelatinous pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the zest and white partitions) only added spice to the dessert. There are several advantages to making orange jam. One of them is that the citrus crop falls in the winter, and the hostess will not be torn between apples and strawberries. This jam is absolutely not laborious, and if a bread machine or a slow cooker comes to your aid, then even more so. So let's move from theory to practice and make orange jam at home.

Classics of the genre

Orange jams may vary. Sweet, bitter, liquid (for pancakes), thicker (for a layer of cakes), almost like marmalade, with pieces of crust or a homogeneous structure. First, let's prepare a real Scottish orange jam, the recipe of which was invented by Jenny Keiller. It should be bittersweet, with large chunks of caramelized zest. In addition to four oranges and a kilogram of sugar, we need half a lemon. Citrine will give the jam a jelly-like texture (it contains pectin). First, a rather difficult procedure for gently rubbing the zest from whole fruits awaits us. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cake to the state of gruel, and tie the bones in a gauze bag. Add water to citrus fresh at the rate of 750 ml per half liter of juice. We put the pan on the fire, add the grated zest, cake and a bag with bones. After boiling, reduce the heat and cook for another half an hour. After that, remove the bag with the bones and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, then more than a kilogram of sweetener may be needed. Put the pot back on a low heat. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.

Orange jam: a quick recipe

To cook this dessert, we need only half an hour! It turns out sweet thick, similar to marmalade, jam. Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the bones. Grind the fruit mass in a blender. Add sugar in a ratio of two to one. This means that for a kilogram of citrus puree you need to take a pound of sweet sand. Stir and place in a non-stick saucepan over high heat. No need to remove the foam that has appeared - it will disappear by itself. But you need to stir the gurgling liquid regularly. After a quarter of an hour of rapid boiling, orange jam will begin to thicken rapidly. And after 30 minutes, you can already turn off the fire. As it cools, it will become even thicker. Arrange in jars and store in the refrigerator.

Another jam recipe

Half a kilo of oranges and one lemon wash. We put the fruits whole in a thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce heat to medium. Cover the pan with two layers of foil and a lid. Cook in this way for about three hours, until the citrus fruits become soft. Turn off the fire and leave to cool overnight. We take out the fruits, knead them with our hands and mix with the liquid. We cut the boiled zest with a knife and also add it to the pan. We put it on the fire again and cook for ten to fifteen minutes. Orange jam at home is almost ready. It remains only to add sugar - a kilogram. When the crystals dissolve, cook for another half an hour over moderate heat. Let stand for 20 minutes, then pour into glass containers.

Grandma's recipe

Wash oranges and carefully peel off a thin layer of orange zest with a vegetable peeler. Grind it into thin straws, fill it with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass through a meat grinder. Weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp, 800 grams of sweetener is required. In an enamel bowl, add 2-3 tablespoons of lemon juice and squeezed zest. We put on fire. When it boils, remove the foam. Reduce heat to low and simmer for half an hour. Cover with a towel and leave to cool. We repeat the procedure twice more. If the orange jam seems too thick for the third time, you can simply bring it to a boil and turn it off, without boiling. We lay out in a sterilized container and cork.

Another old recipe

Wash a kilogram of oranges, peel and cut into large pieces. We fall asleep with the same amount of sugar and wait for the release of liquid. When the crystals begin to soak, we speed up this process by adding the juice of two lemons. Pour a liter of water into the pan, put the lemon peel and put on fire. When the zest becomes soft, add oranges with sugar. For taste, put a cinnamon stick. Cook orange jam over low heat until its volume is reduced by half. We catch oranges and grind them in a meat grinder or blender. Return the puree to the saucepan. Add crushed orange peel to it. The consistency of the dessert should be quite thick.

How to make orange jam with minimal sugar

Wash five large fruits and pour boiling water over them. Let stand 10 minutes and cut off the zest. Cut it into thin strips. We peel the white part of the peel and squeeze the juice into a container suitable for use in a microwave oven. We do the same with two lemons. Add the zest to the fresh juice and pour a glass of water. We wrap the white peel in cheesecloth and also put it in a saucepan. Cover with foil and turn on the oven at full power, setting the timer for 20 minutes. Remove the white skin. Add half a kilo of sugar. We turn on the microwave again at full power, but this time for half an hour. We check the readiness drop by drop: it should not spread, but thicken with a “dome”.

Recipe for baking in a bread machine

We select unripe oranges, since such fruits contain more pectin. We clean them from the skin. For a pound of "naked" fruits we take 500 g of granulated sugar. Cut the flesh into pieces, removing the seeds along the way. We put it in a bucket of a bread machine, cover it with sugar, add two soup spoons of lemon juice. We launch the program "Jam". And that's it! You can brew tea and wait for a delicious dessert. If you like bitterness, you can leave the zest on. And to get a more jelly-like orange jam in a bread machine, instead of regular sugar, add the same amount of pectin-containing sugar.

Cooking in a multicooker

Three zest from two whole oranges and one lemon. The rest of the fruit is peeled and cut into pieces. Fill everything with cold water and leave for a day. After that, we shift the fruits into the multicooker bowl, add a pound of cane sugar, mix. The valve must be removed from the cover. We turn on the device on the "Jam" mode. At the end of the process, grind with a submersible blender into gruel. Add a package of gelling mixture (Quittin or Gelfix) and mix. If the orange jam in the slow cooker seems watery to you, you can repeat the process by turning on the machine for another half hour. But, standing in the cold, he will thicken.