How do you get past citrus fruits in the midst of winter? Orange confiture is one of the favorite French delicacies. For breakfast or afternoon tea or in the evening before bed, this jam has been a favorite in many families since time immemorial.

In addition to the enchanting aroma and unique taste, the sedative properties of oranges are well known, especially their essential oils, which are found in large quantities in the peel and seeds.

The proposed recipe for confiture is interesting precisely because not only the pulp, but also the peel are used.

The seeds come in handy too, due to the large amount of collagen they contain. They are put in cheesecloth and used for cooking jam. A kind of waste-free production, in order to extract as many useful properties as possible from oranges.

Total cooking time - 3 days
Active cooking time - 2 hours 15 minutes
Cost - $ 5.0
Calorie content per 100 g - 110 kcal
Servings Per Container - 3 Liters

How to make jam

Ingredients:

Orange - 12 pcs. (medium size)
Lemon - 2 pcs. (medium size)
Sugar - 1 kg
Water - 1.5 l

Preparation:

The preparation of this jam is very simple, but it takes three days.

The first day.

Pour the juice into a wide enamel or stainless steel saucepan. Put the seeds in a separate cup, cover with cling film, refrigerate until the next day.
Coarsely chop the peels of oranges and lemons.

Put the orange peel through a meat grinder in a saucepan with squeezed juice. Pour in water, stir, cover with a towel and leave until the next day. Day two. Take the citrus seeds out of the refrigerator, tie them in a small piece of gauze, and immerse them in a saucepan with oranges. Put the saucepan over low heat, bring to a boil, stirring occasionally.

Caution! Oranges soaked in water can burn quickly if left unchecked. After boiling, leave to simmer for 50 minutes. Then turn off the heating, cover with a lid (not tightly) and leave until the next day.

Day three.
Three hours before cooking, add sugar to a saucepan with oranges, mix. Three hours later, put the saucepan over low heat, bring to a boil, stirring occasionally. Cook over low heat for 1 hour. Wash and sterilize the jars by steam or in the oven at 100 ° C for 20 minutes. Pour more boiling confiture into jars, close the jars and leave to cool upside down.

What could be tastier than orange jam generously spread over a freshly baked pancake? Only two or three of these pancakes. The best breakfast cannot be imagined - it will charge you with vivacity and good mood for the whole day. 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 multicooker

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

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

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

To obtain a homogeneous mass, the peeled fruits are pre-pureed with a blender, meat grinder or food processor.

This orange jam recipe will take very little time:

1. First, carefully wash the fruit, remove a thin layer of zest from half and an orange and chop it with a knife.
2. Peel the remaining fruit and cut to your liking.
3. Weigh the fruit mass together with the zest and fill it with the same amount of sugar. If the oranges are very sweet, the amount of sugar should be reduced slightly.
4. We leave the mixture for a few hours or overnight, so that the juice released will dissolve all the sugar.
5. Then put everything in the multicooker bowl and turn on the "Baking" or "Jam" mode.
6. We wait for the contents to boil and set the timer for half an hour. During this time, we have time to sterilize the banks.

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

Method two - in a bread maker

It is even easier to cook orange jam in a bread maker, since the magic machine will even stir itself. The main thing is that the program "Jam" is present in it. We 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 provide a recipe for making orange jam with step-by-step photos for those who have not yet mastered the bread maker.

Choose three large oranges and wash them carefully.

Peel them and cut into pieces.

We transfer the sliced \u200b\u200bfruits to the bucket.

Add sugar.

We pour water.

Add citric acid.

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

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

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

Method three - in a saucepan, but from the peel

If we threw away the citrus peel in the previous recipes, now we just need it. Fans of orange peel jam claim that the boiled peel pieces in it taste like gummies. This blank is perfect for filling in, cheesecakes and biscuits 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 for a 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. Cut the crusts into strips 1 cm wide, and the strips into small cubes. The strips can be twisted rather than cut. The remaining bones are tied into a gauze flap.

The seeds 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, stir the mixture with a wooden spoon. After half an hour, they take out the bag with bones, add sugar and continue to boil the jam for another hour and a half over low heat. Before turning off the stove, squeeze the juice of half a lemon into a saucepan and stir. Put the finished orange peel jam into clean jars and roll up.

Method four - with the peel

Citrus peels contain essential oils that give the fruit aroma and have many beneficial properties. Let's try to make orange jam along with the peel. Such a product will bring more benefits and retain the spicy notes. For cooking, you should take:

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

Wash the fruit, cut into pieces and remove the seeds. Pass the oranges through a meat grinder. Place all ingredients except citric acid in a heavy-bottomed saucepan. Cook for about half an hour. Add citric acid before finishing, stir again and turn off. Put the finished orange jam in jars and twist.

The last method is with additives

You can and should diversify the orange flavor by adding various spices, nuts or other fruits to the jam. Consider the most original supplements:

Oranges are amazing fruits. They go well with a wide variety of foods, giving them a vibrant festive flavor. With a minimum of simple ingredients, you can make orange jam at home for any gourmet.

Jam from oranges, lemons and ginger - video

Red orange jam - video

I really love orange jam - quite thick, amber in color, with a magical aroma and amazing taste, it is so good for morning toast and a cup of coffee! Usually I buy it or my friends-acquaintances bring it to me from Spain or Italy, knowing my passion for this jam.

But recently I thought that you can make orange jam at home, on your own: after all, oranges are on sale almost all year round, and the price for them is relatively low. Having studied the many recipes that the Internet and print publications offer, I opted for a rather simple version of orange jam - with zest.

Ingredients:

• 1 kg of oranges;
• 800 g sugar;
• 200 ml of water.

* Indicated weight of unpeeled oranges with skin

How to make orange jam:

We select fresh, juicy, dense oranges with not tainted skin, rinse thoroughly and wipe dry. Remove the zest with a fine grater.

We remove the white subcutaneous layer (otherwise the jam will taste bitter). Cut the oranges into small pieces and take out the seeds.

We scald all parts of the meat grinder to reliably degrease it. We pass the oranges through a meat grinder. It is good to cook orange jam in a stainless steel saucepan with a thick bottom or in a special bowl for making jam. If you cook the jam in an enamel pot, you will need to stir continuously to prevent it from burning. Pour water into a saucepan, put oranges passed through a meat grinder.

Add sugar and zest. Mix everything thoroughly and put the pan on the fire.

Over a slightly above medium heat, stirring occasionally, bring the mass to a boil and cook over the lowest heat for 50-60 minutes. Stir occasionally, avoiding burning.

By the end of cooking, the jam will become noticeably thicker and acquire a beautiful amber color. We remove the foam from it.

Turn off the fire and immediately spread the jam over prepared (sterilized) dry jars. We seal hermetically with boiled lids. We turn the jars of jam upside down and soak until they cool completely.

Paradoxically, orange jam was first made by a resident of Scotland, Jenny Keiler. 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, jelly-like pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from zest and white partitions) only added piquancy 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 cherry, apple and strawberry jams. This jam is absolutely not laborious, and if a bread maker 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 can be different. Sweet, bitter, thin (for pancakes), thicker (for a layer of cakes), almost like marmalade, with pieces of crust or a uniform structure. First, let's prepare real Scottish orange jam, the recipe for which was invented by Jenny Keiler. 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).

At first, we will have a rather difficult procedure for carefully rubbing the zest from whole fruits. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cakes to the state of gruel, and tie the seeds in a gauze bag. Add water to citrus fresh water at the rate of 750 ml per half liter of juice. We put the pan on the fire, add the grated zest, cake and little pies with seeds. After boiling, reduce the heat and cook for another half hour. After that, remove the bag with bones and measure the amount of remaining liquid. Add sugar in a one-to-one ratio. If the oranges are juicy, then the sweetener may need more than a kilogram. Put the pan on low heat again. We boil, stirring often, for an hour and twenty minutes. Pour it hot into jars and seal it with lids.

Orange jam: instant recipe

It will take us only half an hour to cook this dessert! It turns out a sweet, thick, marmalade-like jam.

1. Peel five or six large oranges and one lemon. Cut the pulp into pieces, remove the seeds. Grind the fruit mass in a blender. Add sugar in a two to one ratio. This means that you need to take a pound of sweet sand per kilogram of citrus puree.
2. Stir and place in a non-stick saucepan on maximum heat. No need to remove the foam that appears, it will disappear by itself. But you need to stir the gurgling liquid regularly.
3. After a quarter of an hour of vigorous boiling, the 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. We lay out in jars and store in the refrigerator.

Another jam recipe

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

Grandma's recipe

1. Wash oranges and a vegetable peeler, carefully cut off a thin orange layer of zest. Grind it into thin strips, fill it with water. We disassemble the oranges into slices, remove the partitions and seeds. Grind the pulp in a blender or pass it through a meat grinder.
2. We weigh the fruit mass to determine the amount of sugar. 800 grams of sweetener is required per kilogram of pulp. We also add 2-3 tablespoons of lemon juice and squeezed zest to the enameled dishes. We put on fire. When it boils, remove the foam. We reduce the heat to minimum and cook for half an hour. Cover with a towel and leave to cool.
3. We repeat the procedure twice more. If the orange jam is too thick for the third time, you can simply bring it to a boil and turn it off, without boiling. We put it in a sterilized container and seal it.

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 a saucepan, put lemon peel and put on fire. When the zest becomes soft, add the oranges with sugar. Add a cinnamon stick for taste. Cook orange jam over low heat until its volume is halved.
3. We catch the oranges and grind them in a meat grinder or blender. Return the mashed potatoes to the pot. Add chopped orange peel there. 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. We soak for 10 minutes and cut off the zest. Cut it into thin strips. Peel the white part of the peel and squeeze the juice into a microwave-safe container. We do the same with two lemons.
2. Add the zest to the fresh juice and pour a glass of water. 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. We remove the white rind. Add a pound 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.

Bread Maker Recipe

1. We select unripe oranges, since such fruits contain more pectin. We peel them. We take 500 g of granulated sugar for a pound of naked fruits. Cut the pulp into pieces, simultaneously removing the bones.
2. We put it in a bucket of a bread machine, fill it with sugar, add two soup spoons of lemon juice. We launch the Jam program. And that's it! You can brew tea and wait for a delicious dessert.
3. If you like bitterness, you don't need to remove the zest. 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. With two whole oranges and one lemon, three zest. Peel and cut the rest of the fruit into pieces. Fill everything with cold water and leave for a day. After that, we transfer the fruits to the multicooker bowl, add a pound of cane sugar, mix.
2. The valve must be removed from the cover. We turn on the device to the Jam mode. At the end of the process, grind with an immersion blender into gruel. Add a package of gelling mixture (Quittin or Zhelfix) and mix.
3. If the orange jam in the multicooker seems thin to you, you can repeat the process by turning on the machine for another half hour. But, standing in the cold, it thickens itself.

Such a fragrant and very tasty orange confiture for tea can be prepared without waiting for summer. Fortunately, there are oranges in markets and shops at any time of the year. Preparing this bright, sunny dessert is very simple. In principle, even a child can handle it. An indispensable ingredient for the preparation of this dish is gelatin. But now it is easy to find it in any supermarket. It is prepared from pectin (a component obtained from apples) and citric acid. Despite the unusual name, the component is completely natural. You do not risk anything by preparing your favorite desserts from it.

Taste Info Preserves and jam

Ingredients

• 4-5 large oranges,
• small package of zhelix (20 g),
• 500 g of sugar.

How to make orange jam with jelly

You will need to get juice from the orange. To do this, wash them. Peel them off. Be sure to remove the white film between the skin and the fruit. It is she who gives the bitterness. Squeeze out the juice with a citrus juicer. You can use a meat grinder, and then strain the juice through cheesecloth until it becomes transparent. For this recipe, you need to get 500 ml of juice. This will take about 4-5 oranges. Maybe a little less or more, depending on their juiciness.


Mix the jellix with one tablespoon of sugar. When choosing a zhelfix, pay attention to the size of the package. It can be 40 g and 20 g. If you bought a large package of 40 g, then you will need half the sugar.


Pour the juice into a saucepan and place it on the stove. Bring to a boil and add the gelatin with a tablespoon of sugar. Stir, let the drink boil again. Then add the remaining sugar, boil for 3 minutes and set aside.

Pour into prepared containers.


Store the orange confiture in the refrigerator. It can be eaten as a snack with tea, served with ice cream, homemade yogurt, baked goods.