Orange jam - recipes. Orange peel jam: recipe, cooking tips

Many are sure that jam can only be made in the summer, when your favorite berries are ripening in the garden beds and the trees provide a lot of fruit. However, even in winter it will not be difficult to prepare several servings of aromatic, healthy and extremely tasty jam. Of what? Of course, from oranges!

There are several secrets to making orange jam:

• While cooking the delicacy of peeled oranges, add a little orange zest minced through a meat grinder, so the jam will be much more fragrant;
• Be sure to taste the fruits prepared for dessert, so you can determine how much sugar you need to put in the jam;
• Be sure to remove seeds from citrus fruits, otherwise the delicacy will taste bitter;
• The jam should be cooked in an enamel pan, and the finished delicacy should be rolled into sterilized jars.

After you have learned the main secrets of making orange jam, it is time to bring to your attention some interesting recipes.

Orange jam. Classic recipe

You will need:

• oranges – 1 kg,
• sugar – 1.5 kg,
• water – 500 ml.

Cooking method

• Wash the oranges thoroughly. Let's dry. Cut into thin circles. We remove the seeds.
• Pour sugar into an enamel pan and fill with water. Cook the syrup.
• Place orange slices into the syrup. Bring to a boil. We remove the foam.
• Cook the jam over low heat (no need to cover with a lid) for 2 hours, stirring occasionally.
• Pour the finished jam into jars. We cork it. Store in a cool place.

Orange and lemon jam

You will need:

• oranges – 2 kg,
• lemons – 1.5 kg + 4 pieces,
• sugar.

Cooking method

• Wash citrus fruits. Dry it. Without removing the zest, cut into small pieces. Remove the bones.
• Fill oranges and lemons with water in a ratio of 1:3. Leave for 12 hours.
• After the specified time has passed, put the jam on the fire and cook for 20 minutes. Afterwards we put it away for a day in a cool place.
• The next day, add freshly squeezed juice from 4 lemons and the same amount of sugar to the jam. Mix.
• Cook the orange-lemon jam over moderate heat for 30 minutes after boiling.
• Pour the jam into jars. Seal with metal lids. A delicious preparation for the winter is ready!

Orange and gooseberry jam without cooking

You will need:

• orange - 1 piece,
• gooseberries – 1 kg,
• sugar – 1 kg.

Cooking method

• Wash the orange. Let's dry. Remove the seeds.
• Wash the gooseberries.
• We pass the orange and gooseberries through a meat grinder or grind them in a blender.
• Mix with sugar. Mix thoroughly.
• Pour the jam into sterilized jars. Seal with plastic lids. Store in the refrigerator.

Orange jam with lemons and ginger

You will need:

• oranges - 3 pieces,
• lemons – 2 pieces,
• sugar – 500 g,
• ginger – 150 g,
• water – 1 tbsp.

Cooking method

• Wash oranges and lemons thoroughly. Let's dry. Cut lengthwise into 4 parts. Remove the seeds.
• Grind citrus fruits in a blender or pass through a meat grinder.
• Pour water into the orange-lemon mixture. We put it on fire.
• 2 minutes after the jam boils, add sugar. Mix.
• Simmer the jam for another quarter of an hour over moderate heat, remembering to stir.
• We clean the ginger. Finely chop or grind in a blender. We put it in jam. Mix well. Remove the treat from the stove.
• Place the slightly cooled jam into sterilized jars. We put it in a cool place.

Orange jam with apricots

You will need:

• apricots – 2 kg,
• oranges – 0.5 kg,
• sugar – 1 kg.

Cooking method

• Wash the apricots. Let's dry. We divide it into two parts. Remove the seeds.
• Sprinkle the apricot with sugar.
• Wash the oranges thoroughly. Cut into rings. Remove the seeds.
• Combine apricots and oranges. Place on moderate heat, skim off foam periodically.
• After the jam begins to bubble and there is no more foam, remove it from the heat and pour it into jars. The treat is ready!

Orange and baby carrot jam

You will need:

• granulated sugar – 750 g,
• oranges – 500 g,
• young carrots – 500 g,
• lemons – 2 pieces.

Cooking method

• Wash the lemons thoroughly. Let's dry. Cut off the zest. Divide it in half lengthwise. Remove the seeds and place them in a gauze bag. Squeeze out the juice.
• Wash the oranges thoroughly. Squeeze out the juice. Place the seeds in a bag with the lemon seeds.
• We clean the carrots. Cut into circles.
• Place carrots and lemon zest in an enamel pan.
• Pour in lemon and orange juices.
• Place a bag of seeds.
• Cook over low heat, remember to stir occasionally, until the lemon zest softens.
• Take out the bag with the seeds. Add sugar. Mix. Cook over moderate heat for an hour.
• Pour the tasty and aromatic jam into sterilized jars. We cork it. Now cold winter evenings you can enjoy a treat that reminds you of summer.

Orange and tangerine jam

You will need:

• sugar – 1.5 kg,
• oranges – 0.5 kg,
• tangerines – 0.5 kg,
• lemon – 1/4 piece,
• water – 500 ml.

Cooking method

• Wash oranges and tangerines thoroughly. Cleaning. Let's dry.
• Blanch citrus fruits in hot water within 7 minutes. Cool.
• Divide oranges and tangerines into slices. Remove the seeds.
• Add sugar to water. Cook the syrup.
• Pour hot syrup over oranges and tangerines.
• Pour in freshly squeezed lemon juice. Mix. Leave for a couple of hours.
• We put the present jam on the fire. Bring to a boil. Cook for 10 minutes. Cool. Boil again for a quarter of an hour. In total, cook the jam in 4 batches.
• Pour the delicacy of oranges and tangerines into sterilized jars. After it has cooled, seal with lids. Bon appetit!

For residents of our strip, orange jam is an unusual delicacy. These sunny ones bright fruits They don’t grow everywhere here, so it’s much more common and easier to use apples, cherries, currants, strawberries and other gifts of summer to make jam. However, it is reckless to neglect these citrus fruits. Oranges contain a large number of vitamin C, which supports immunity, as well as whole set other vitamins and microelements beneficial for the body. Orange jam not only useful, it has an extraordinary pleasant sweet and sour taste and a fresh citrus aroma. In addition, a variety of recipes will help you prepare an excellent dessert for the whole family for every taste.

Preparation

First you need to do some simple preparations. First, choose a suitable vessel for cooking - it should be thick-walled and wide: stainless steel, as well as an enamel pan or basin, are suitable.

Secondly, the fruit must be washed thoroughly. If the peels are also used, they should be blanched in boiling water for several minutes to get rid of the unwanted bitter taste. It is very important to remove every single seed from oranges - they also give off bitterness, and eating jam with them is simply unpleasant. It is advisable to taste each fruit. This way, “weak links” can be identified and removed in time. After all, just one unsweetened, watery or, worse, spoiled orange can ruin the taste of the entire jam.

You can use only the orange pulp or together with the zest to make jam from orange peels, and also add other fruits if desired. So, let's look at the recipe one by one.

Classic recipe

First, let's look at a recipe for orange jam with or without peels (optional), without adding other fruits.

Here's what you'll need for this:

• 1 kg oranges,
• 1 kg sugar,
• 2 glasses of water.

Wash the fruits thoroughly with a brush. We cut into arbitrary pieces of the same size: these can be slices or cubes, for example. It is better to cut over a saucepan or in some kind of cup - it is important not to lose the juice. Be sure to remove the seeds! Combine water and sugar and cook the syrup over low heat until thick. Then immerse the chopped oranges in the syrup, and also pour in the collected juice, and cook for about 2 hours over the same low heat. When the orange jam is ready, you can pour it into jars and roll it up.

Orange peel jam

You can use any kind of crust for this dish: fresh (just peeled), frozen (need to be defrosted a little before cooking) or dried (pre-soak until it swells). You can cut into thin strips, spirals or grind in a meat grinder - as you wish. If the skins of the oranges were thick, it is recommended to peel off the white film from the inside.

So, the crusts are cut, now they need to be weighed to determine the amount of other ingredients.

The recipe is:

• 1 part orange peels
• 1.5 parts sugar
• 2 parts water
• lemon juice or citric acid to taste (about the juice of one lemon per kilogram of peels),
• cinnamon or ground ginger (optional).

Let me explain: if the crust is 1 kg, take 1.5 kg of sugar and 2 liters of water.

Fill the crusts with water and boil for half an hour, then add sugar and cook for an hour and a half. When the orange peel jam is ready, it’s time to add the lemon component - juice or acid. Pour into jars or other containers.

Oranges and lemons

To prepare this aromatic citrus delicacy, we will need:

• oranges – 0.5 kg,
• lemons – 0.5 kg,
• sugar – 1 kg,
• water – 1.5 liters.

Wash the fruits thoroughly. Remove the peel. Chop the skins of one lemon and one orange finely and put them in a saucepan. Then we cut the citruses into neat, identical pieces or circles. Save all the leaked juice and pour it into a saucepan with chopped oranges and lemons. We definitely remove the seeds - we don’t need bitterness. Fill everything with water and cook until the fruit is completely softened, then add sugar and simmer for about another half hour. Finally, the orange and lemon jam is ready!

There is an opinion that this jam goes well with cheese and a glass of dry wine - this is how it is eaten in Italy.

From apples and oranges

The usual apple jam can be cooked with oranges - they will add an extraordinary aroma, taste and color to the dessert. The following is a recipe with photos. Let's see what you need to make apple and orange jam.

For 1 kg of apples you will need a couple of large oranges, 1 kg of granulated sugar, 1 glass of water. If you wish, you can add a little cinnamon.

First, let's deal with the oranges: you need to cut them together with the peel, pour boiling water over them and cook until the skin softens. Now is the time to add sugar. Cook the syrup.

Peel the apples and remove the core. Cut them into small slices. We keep these slices in boiling water for about five minutes and blanch them. Place the apples in the pan with the oranges and cook until tender.

Now that the jam is ready, you can add a little cinnamon to your taste.

In a slow cooker

Among housewives, the multicooker is famous for its ease of cooking. Orange jam is no exception.

We will need:

• oranges – 4 pieces (medium size),
• lemon - half,
• sugar - by weight of oranges (about 0.5 kg).

We take citrus fruits and peel them from skins and white films. Finely chop the peels from half a lemon and one of the oranges to add to the jam; we won’t need the rest. We cut the fruits into slices, put them in some kind of bowl and soak them in water for a day so that the liquid barely covers them.

After a day, all the bitterness from the oranges has gone, and you can get down to business. Remove the fruit from the water and transfer it to the slow cooker. We also send sugar there and turn on the “baking” mode. We wait for it to boil and set the baking time to half an hour.

After 30 minutes, the orange jam in the slow cooker is ready. If you prefer jam, you can grind the jam in a blender. All that remains is to pour the treat into clean jars.

Stories from our readers

1. Wash oranges and lemons thoroughly, because... They will go into jam straight with the peel. It is better to wash with a brush and under hot water. Pat them dry with paper towels and cut into very thin half moons. If you have a special vegetable cutter, the process will be more fun. Be sure to remove all seeds. Place our fruits along with juices in large saucepan made of stainless steel.

2. Add 8 cups water and bring to a boil, stirring frequently. Remove the jam from the heat and add sugar. Stir until it dissolves. Cover the saucepan with a lid and let it sit at room temperature overnight. This will allow our citrus fruits to release their juices.

3. The next day, remove the lid, return the pan to the heat and bring the jam to a boil. Reduce heat to low and simmer for two hours. Increase heat to medium and simmer, stirring frequently, for another 30 minutes. Be sure to skim off any foam that forms as you go.

4. A few minutes before it’s ready, put a small saucer in the freezer. Place a drop of our jam on it and let cool for a couple of minutes. If it is covered with a thin film and does not spread, then everything is ready. You can also focus on the golden-orange color or the readings of a special thermometer. It should show 105 degrees.

5. Pour the jam into pre-sterilized jars and seal. At the end you will get approximately 3 liters of orange-lemon deliciousness. I prefer to pour it into small jars; they are easier to work with. Unopened jars can be stored in your pantry for up to a year. Once opened, they should be stored in the refrigerator. Recipe adapted from the English blog Aiccnet. Many thanks to the author.

Orange peel jam is rightfully considered a unique delicacy that will not leave anyone indifferent. The product goes well with hot drinks and is wide application in confectionery. Let's look at popular recipes in order.

Orange peel jam: classic

• oranges - 3 pcs.
• filtered water - 350 ml.
• granulated sugar - 0.3 kg.
• lemon juice - 30 ml.

1. Rinse the citrus fruits thoroughly with running water and a brush. Pour boiling water over the fruit to rid the peel of chemicals. Cut the fruit into 4 equal parts. Use the pulp for personal purposes. It is necessary to remove the white layer from the zest; it is characterized by bitterness.
2. Chop the prepared orange peel into strips and place in a suitable container. Fill the contents with cool water and leave the product to soak overnight. Please note that the fluid must be changed every 3-4 hours. This way the bitterness in the jam will be completely eliminated.
3. In the allotted time, the zest will curl up a little, this is what we need. Drain the liquid from the container, prepare a needle and strong thread. Roll the peel into a circle. Pass a thread through the zest to secure the result. As a result, you will receive “beads”. Place the prepared raw materials into the pan.
4. Pour in water and boil the zest for a third of an hour after bubbles appear. Drain the boiling water and repeat the process 4-5 times. Remove the curls and wait until the liquid has completely drained. Use an enamel pan, pour in the water specified in the recipe, add sugar.
5. Place the container on the burner and wait for it to boil. Reduce the stove to medium power. Place the zest into the syrup. You must first pull out the thread. Boil the product over medium heat for about 35 minutes. Wait until it cools down completely. Pour in lemon juice and repeat the cooking process. Ready.

Jam from orange and tangerine peels

• citrus fruit peel (proportions are arbitrary) - 0.4 kg.
• granulated sugar (preferably beet sugar) - 0.4 kg.
• citric acid powder - 9 gr.
• cloves, cinnamon - optional
• water for soaking the zest - in fact

1. First prepare the peel. For this purpose, rinse citrus fruits and remove wax from the surface of the zest. To obtain the amount of crusts specified in the recipe, you need to peel about 1 kg. oranges and the same number of tangerines.
2. To make the jam tasty and juicy, choose raw materials with an initially thick skin. The following varieties of oranges are distinguished: Navel, Orange, Jaffa.
3. After washing, peel the tangerines and oranges, remove the white layer, it will add bitterness to the jam. Try to remove the albedo as carefully as possible. Now chop the zest in random order or into strips, cubes, triangles.
4. For grinding purposes, an electric grater, a food processor with appropriate attachments, and a meat grinder are used. After grinding, the peels are soaked to remove the characteristic bitterness of citrus fruits.
5. Place the chopped zest of tangerines and oranges into a bowl and pour in drinking water. cold water. It is important that the liquid completely covers the composition. The crusts remain for 2 days. Once every 6 hours the fluid must be drained and new fluid added. After the specified time, get rid of the water in the basin.
6. Prepare sweet filling. To do this, take a saucepan with a thick bottom and pour granulated sugar into it. Add some water and place the contents on the burner. Simmer on low until the particles dissolve.
7. Pour the prepared soaked crusts into the hot mixture and continue boiling the jam. Wait for it to bubble, leave to simmer for 6 minutes, turn off the stove and cool for 3 hours. Repeat these manipulations 2 more times.
8. At the end of the last (third) cooking, add seasonings as desired to the jam, add lemon. Cook for another 5 minutes and turn off. The crusts should become translucent.
9. Pack the medicine into suitable sterile jars, seal with a key and turn over. When the composition has cooled under the sweatshirt, move it to a cool and dark place. After 3 days you can start tasting.

• granulated sugar - 250 gr.
• orange - 4 pcs.
• lemon - 0.5 pcs.
• filtered water - 120 ml.

1. To prepare a delicious delicacy, you need to carefully prepare the ingredients. Wash the oranges under the tap with a brush. Place in a container of boiling water for 2 minutes. Peel the fruit and remove the white layer.
2. You can eat the orange pulp immediately, but chop the peel into strips. Send the composition to the multibowl. Squeeze lemon juice onto the zest and sprinkle with sugar. To make jam in a multicooker, you need a steaming mode.
3. Pour in water. Leave the composition for a couple of hours to infuse. After a specified period of time, set the program on the household appliance and start the process. The readiness of the jam is determined by the translucency of the orange zest.
4. Once the product is completely ready, let it cool. The treat can be consumed. In addition, the jam can be rolled hot into sterile jars and stored in a cool room for long-term storage.

Orange peel jam with ginger

• oranges - 4 pcs.
• ginger - 12 gr.
• drinking water - 0.4 l.
• granulated sugar - 360 gr.
• citric acid powder - 10 gr.

1. It is necessary to prepare the oranges for further manipulation. To do this, rinse them under the tap and remove plaque with soda. Pour boiling water over it, remove the zest. Remove the white layer that imparts bitterness.
2. Now prepare the thread and thread it into the needle. Chop the zest into strips 1.5-2 cm wide. Roll each piece into a roll, pierce it with a needle and thread it on.
3. Make a knot to secure the curl. Now repeat the manipulations with another piece of crust. When all the elements are ready, place the peel in a bowl of ice water.
4. Wait five days. Every 5-6 hours, drain the old fluid and fill the container with new one. Finish soaking after the bitterness disappears from the crusts and they become translucent.
5. Next, drain the water, transfer the string-free peels to the pan, and add new liquid. Cook for a quarter of an hour. Repeat steps 3 times. After each simmer, pour ice water over the zest.
6. Now weigh the zest. Taking into account this amount, measure 2 times more water and 1.5 times more sugar. Sprinkle the crusts with sand, pour in the liquid, add lemon. Cook until thick.
7. Try to set the heat between medium and low. Stir the mixture during the boiling process. The final syrup, when cooked correctly, looks moderately liquid.
8. Turn off the stove and leave the treat in the pan to cool. When this happens, start sterilizing the container. Pack the treats into jars and transfer them to the cold.

You can make jam from orange peels different ways. Choose the one that suits you best. Rest assured, your household will appreciate this extraordinary delicacy. The jam is prepared to your taste with the addition of spicy spices. Don’t be afraid to experiment; the unique aroma of the delicacy will not leave anyone indifferent.

Video: recipe for orange peel jam

Step-by-step recipes for making aromatic orange jam for the winter

2018-08-03 Liana Raimanova

Grade
recipe

1429

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

45 gr.

180 kcal.

Option 1. Classic recipe for orange jam for the winter

Unusual, original dessert for tea - orange jam. When you open a jar of this delicacy, you feel an unforgettable note of freshness and an excellent aroma. You can prepare it in several ways: from orange juice, pulp, peel. Jam can be in lumps or in the form of jam.

One of the most common recipes is considered classic; this delicacy includes oranges, sugar and a small amount of water. The fruits are first peeled, pitted, cut into small slices and boiled for several minutes with sugar and water. The consistency of the jam is thick and tender.

Ingredients:

• oranges - 2.5 kg;
• sugar - 2.5 kg;
• water - 1 l.

Step-by-step recipe for orange jam for the winter

After lightly rinsing the citrus, peel off the peel, cut each orange into slices, removing all the seeds.

In a large container, mix water with sugar and, placing it on low heat, boil after boiling for 4-5 minutes.

After the syrup becomes slightly thick, immerse orange slices in it, wait until it boils, skim off the foam.

Adjust the heat to the lowest setting and simmer the jam for a couple of hours, stirring frequently.

The hot jam is placed in sterile jars, the lids are rolled up, and after cooling completely, they are lowered into the cellar for storage.

For more flavor when cooking jam, you can add a little citrus zest, after scalding it with boiling water and grinding it through a meat grinder.

Option 2. Quick recipe for orange jam for the winter

On a quick fix Orange jam is prepared without heat treatment. Thanks to this, oranges do not lose their natural aroma, and the delicacy turns out to be natural and very healthy. An additional ingredient here is gooseberry fruits, which give the dessert greater thickness, an interesting greenish tint and soft sourness. IN glass jars Under metal covers in winter, such preparations are well stored in a cold cellar; the only condition is to thoroughly wash and sterilize the container.

Ingredients:

• 3 oranges;
• 3 kg of green gooseberries;
• 3,200 kg granulated sugar.

How to make orange jam for the winter

After rinsing and drying the oranges, cut them together with the peel into small slices and remove the seeds.

The gooseberries are washed in a colander and the dry ends are separated.

Citrus fruits are ground together with the berries through a meat grinder.

After mixing the mass in a large cup with sugar, place it in well-washed and sterilized glass containers, seal tightly with tin lids, and send it to a cool basement until winter.

And to diversify the color and taste of the jam, you can use red gooseberries instead of green ones.

Option 3. Winter orange jam with lemons

Another popular option for orange jam. The combination of two citrus fruits makes the delicacy more aromatic, interesting in taste, with a light and pleasant sourness.

Ingredients:

• oranges - 3 kg;
• lemons - 2 kg;
• 3.5 kg granulated sugar.

Step by step recipe

Lemons and oranges are washed and each one is wiped with a dry towel.

After cutting the citrus fruits into several parts, remove all the seeds. Set three lemons aside.

Place citrus fruits in a large container, add water until completely submerged and let sit for several hours.

Place the container with fruit on low heat and boil for about half an hour after it boils.

Remove the container with the contents from the stove into a ventilated room for one day.

Squeeze the juice out of the set aside lemons using a juicer, pour sugar into it, mix well, put it in a container with boiled fruit, put it back on the same burner and cook for half an hour.

Placed in sterile jars and sealed with metal lids, they are cooled in a fur coat and taken to the basement for storage.

You don’t have to mix lemon juice with sugar, but add it to the jam a few minutes before it’s ready.

Option 4. Winter orange jam with apricots

An interesting version of orange jam with a rich and wonderful aroma. The apricots present in it give the dessert a thicker, more delicate consistency and a memorable taste. It's quick and easy to prepare.

Ingredients:

• 12 apricots;
• 6 oranges;
• granulated sugar - 2 kg.

How to cook

After washing and drying the apricots, make a small cut on their surface, divide it into halves, and remove the pits.

Treated apricots are left in sugar for 1.5 hours.

The citrus is rinsed, dried with a soft cloth, cut into small pieces, and the seeds are removed.

Add the oranges to the apricots and cook over medium heat until thickened.

Place in sterilized glass containers, close with regular lids, cool completely, and send to the cellar until winter.

The jam will be no less tasty if you grind the apricots in a blender or put them through a meat grinder.

Option 5. Winter orange jam with carrots

Oranges are in perfect harmony not only with various fruits and berries, but also with vegetables. So, for example, with carrots you get a wonderful dessert with a delicate taste of rich orange color. The lemons included in the composition add a refreshing sourness.

Ingredients:

• 850 g sugar;
• 7 oranges;
• 8 small carrots;
• 3 lemons.

Step by step recipe

Peel the washed lemons, cut them into halves, remove all the seeds and squeeze out the juice using a piece of gauze.

Do the same with oranges and combine two types of juice in one container.

The carrots are cleaned of dirt, washed, and cut into slices.

Immerse carrot slices in the juice mixture.

Place on a stove with a low flame and cook until the carrots are soft, skimming off the foam frequently.

Add sugar, mix everything well and boil for another 60 minutes over the same flame.

Having sterilized and dried the jars, fill them with hot jam and seal them with tin lids.

They wrap it in a fur coat, keep it for 15 hours and lower it into the cellar.

For making orange jam, it is better to use young, homemade carrots. And to give the dessert a slight tartness, you can add citrus seeds during cooking, wrapping them in a fabric bag first, just remember to remove them from the container after cooking.

Option 6. Winter orange jam with tangerines

Tangerines taste a little like oranges, but have their own unique aroma. And if you don’t have enough oranges to make jam, buy tangerines in the same quantity and cook delicious jam. This delicacy takes a little longer to prepare, but the result exceeds all expectations.

Ingredients:

• 2 kg sugar;
• 5 oranges;
• 5 tangerines;
• a little less than half a lemon;
• water - 560 ml.

How to cook

Tangerines and oranges are rinsed and placed on paper napkins and let stand for 20 minutes.

The dried fruits are poured with boiling water and left for eight minutes.

Once freed from water, allow the fruit to cool slightly.

After cutting oranges and tangerines into small slices, remove the seeds.

Squeeze the juice from a piece of lemon.

After mixing sugar with water, place on medium flame and boil for ten minutes, mix with lemon juice.

Boiling syrup is poured into tangerines and oranges, mixed well, set aside for two hours.

Place the container with jam on the stove with a moderate flame, boil for 12 minutes, turn off the heat, and cool.

Place it on the stove again and boil for 15 minutes, and do this 4 times.

Pouring the jam into sterile jars, roll it up, cool under a fur coat and take it to a cool room until winter.

If desired, you can replace lemon juice with citric acid.