home » Winter » Orange jam recipe with photos. The best orange jam recipes

Orange jam recipe with photos. The best orange jam recipes

Jam from orange peels 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.

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.
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.
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.
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.
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

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.
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.
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.
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.
Place the chopped zest of tangerines and oranges in a bowl and fill with drinking 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.
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.
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.
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.
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.

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.
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.
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.
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.

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.
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.
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.
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.
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.
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.
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.
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

You won’t surprise anyone, unless you add some exotic component. But bright, elegant oranges... Orange jam is not only tasty, but also beautiful, 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 using one of the following recipes.

Orange jam: a simple recipe

This universal recipe will help prepare a delicacy for tea or for wrapping 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 making this jam. We wash them with a brush, thoroughly cleaning the skin. Let's dry.

Peel off the zest. In the finished jam, the zest looks beautiful in stripes, but you can cut it as you see fit. It is convenient to peel the zest using a special device; You can also use a regular grater or even a vegetable peeler.

So, 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 in clean water and place it on the stove again. Bring to a boil, wait two minutes and drain the water again. All these manipulations are necessary to eliminate possible bitterness from the orange peel.

We clean the fruits, remove the pulp from films and seeds. Place the peeled orange slices in a container with the zest and weigh the resulting raw materials for jam. Pour the same amount of sugar into the orange mixture and add 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 skimming off the foam. By this time the jam should thicken.

After this, pour the orange jam into sterilized jars and immediately seal. Turn the jars over; cover with a blanket and leave until cool.

You can make jam in a slow cooker in the same way.

Let's give the calculation a little more precisely:

a kilogram of thin-skinned oranges;

a glass of sugar;

glass of water.

We clean the oranges, remove the films, and place them in a multicooker saucepan. Add sugar and add water - leave the citrus pulp in this state for an hour, or better yet, overnight. Then leave the saucepan in the open multicooker until it boils, plus five minutes for cooking. You can select the mode “steaming”, “stewing” or “baking”. Don't go far - you should be able to stir the jam so it doesn't burn. Next, turn off the multicooker and leave the jam until it cools completely. Heat again and cook after boiling for five minutes in two more batches, after which we pour the jam into sterilized jars and seal.

After the first cooking, you can puree the contents of the pan 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.

We keep the citruses in boiling water in the peel for 5 minutes, then peel them, cut them into pieces, 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 until the sugar dissolves.

Add the prepared fruits to the syrup and cook for 40 minutes over low heat with regular stirring, after which the orange and lemon jam is immediately poured into jars and rolled up.

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

1 kg pumpkin pulp;

850-1000 g sugar;

1 large juicy orange;
1 lemon.

Wash and cut the pumpkin small pieces. We peel the orange, but not the lemon. Remove the seeds and chop finely (lemon with peel). Sprinkle all the ingredients for the jam with sugar and leave overnight.

Place the container with the raw materials for jam on low heat and cook until thickened, this 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 a blanket.

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

Take:

1 kg apples;

1 orange;

500 g sugar.

Peel the apples and cut them into small cubes, removing the seeds along the way. We also cut the oranges, but leaving the zest; remove the seeds and break the pulp with a blender. Add to the chopped apples and add sugar. Cook over low heat for 40-50 minutes with regular stirring; signs of readiness are the slow dripping of syrup from the 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 sugar.

Wash and grate the zucchini, place in an enamel container and cover with sugar. Leave overnight.. Cook over medium heat for 30 minutes while stirring, then turn off the heat 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 boiling for 15 minutes, after which the jam is immediately poured into sterile jars.

A beautiful jam that can easily become a gift for anyone - of course, provided that the person is not allergic to citrus fruits. We offer you a visually impressive (and labor-intensive) option - and its lightweight version, which is also beautiful and tasty, but will require much less effort from you.

5 large oranges;

600 ml water;

500 g sugar.

Wash citruses - it’s good to use a brush for this. We peel 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 white inner part. Fill the prepared strips with cold water and soak for a day, periodically changing the water.

Now it begins painstaking work, which requires perseverance from you. Craftswomen will even love it! We cut off the inner white part, then roll each strip into a relatively tight roll and thread it onto a thread using an ordinary needle (just don’t use one that is too thin, otherwise it may break). It is best to use white thread.

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

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

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

Place the spirals (still threaded) into the syrup and bring the mixture to a boil. Carefully remove the orange peel from the thread and pour the hot jam into dry, sterilized and slightly warmed jars. Let's roll up.

1 kg of oranges;

100 g fresh ginger root;

1 kg sugar;

2 liters of drinking water.

Wash the citrus fruits well, peel them, squeeze the juice out of the pulp, and finely chop the pulp. Peel the ginger and grate it on a fine grater. Place the pulp, ginger, juice, sugar and water into a container for making jam.

Place the saucepan on the stove over low heat and slowly bring to a boil, then increase the heat slightly and cook, stirring, for a quarter of an hour until thickened.

Pour hot into sterilized and heated jars and seal.

An unusual combination of gooseberries and oranges is another recipe to add to your culinary repertoire. You will need:

1 kg of ripe gooseberries;

3 oranges;

1 kg sugar.

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

After the mixture boils, reduce the heat to low and leave to simmer 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 oranges;

1-1.2 kg of sugar;

500 ml water.

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

Make syrup from water and sugar. At this time, prepare the fruit: cut tangerines and oranges into thin slices along with the peel. At the same time, remove all the seeds.

Pour the syrup over the prepared fruits and leave to steep for several hours. Then cook in three approaches; Boiling time for each approach is 15 minutes. Several hours should pass between batches so that the jam has time to cool completely.

At the end of cooking, during the third approach, add freshly squeezed lemon juice. Pour hot tangerine and orange jam into jars and seal.

3 large oranges;

2 large ripe kiwis;

half a lemon;

800 g sugar;

100 ml water;

a packet of vanilla sugar.

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

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

1 kg bananas;

1 kg of oranges;

1 kg sugar.

The amount of sugar can be reduced, because... Due to the sweetness of fruits, sugar itself can make it cloying.

Peel the bananas and cut them into slices. We clean the oranges from peels and films, and remove the seeds. Place the pulp in a bowl for making jam, put bananas on top, but do not mix. The third layer is sugar. Place the mixture on low heat, bring to a boil, then stir.

After boiling, cook the banana and orange jam for 40 minutes, remembering to skim off the foam, and then pour it into jars; roll up.

1 kg of pears;

1 small orange;

1 kg sugar;

2/3 tbsp. water.

For this jam, choose ripe but not overripe fruits. Depending on the variety, we decide whether to leave the peel of the fruit in the jam (too thick and rough skin will become even harder in the jam). 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 prepare the syrup from the specified amount of water and sugar. Drain the pears into a colander, then place them in the syrup and cook for 7 minutes over low heat. Cover the container with jam with a mesh or gauze and leave to cool, possibly overnight.

When re-cooking, bring the pear jam to a boil, boil for 7 minutes and again set aside for several hours. We repeat this stage three times.

During the last cooking, add thinly sliced orange to 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 seal.

3-4 small persimmons;

1 orange;

1.5 tbsp. Sahara.

Peel the persimmons, cut them into pieces, put them in a saucepan and add sugar. Remove the zest from the orange and squeeze out the juice. We also add the juice and zest to the saucepan with the persimmons.

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

1 kg cranberries (frozen will also work);

1 orange;

1 kg sugar;

200 ml water.

Wash the berries and orange well. Finely grate the zest from the orange. Squeeze the juice from the fruit itself and dilute it with water so that the total volume of liquid is 250 ml.

Prepare the syrup - to do this, pour sugar with a mixture of water and juice and bring the syrup to a boil, after which we immediately put all the cranberries in it and cook for about 15 minutes - until the jam thickens slightly, after which we 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 delicious jam from carrots with orange and almonds. Shall we try?

You will need:

1 kg carrots;

2 oranges;

150 g almonds;

1-1.1 kg of sugar;

4 tbsp. honey;

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

Wash the carrots, peel them, wash them again and grate them. While we are working on carrots, a saucepan with 2 liters of water is on the fire. Place the carrots in boiling water and leave to cook for 10-15 minutes. Drain the contents of the pan into a colander and make syrup.

To make the syrup, squeeze the juice from the oranges and pour it into a saucepan for making jam. Add sugar and honey there, prepared drinking water. Put the syrup on the fire and boil for exactly 7 minutes, then add the carrots to 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, after which we drain the water through a colander and remove the skins from the nuts.

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

For red currants we take products in the following proportions:

1 kg currants;

1 kg of oranges;

1-1.2 kg of sugar.

For blackcurrant the calculation is as follows:

1 kg currants;

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 the oranges, cut them into pieces with peel and remove the seeds.

Grind the prepared fruits in a blender until smooth, add sugar, and mix. At this stage, the sugar has almost dissolved, and such 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 placed in sterile jars, rolled up and stored in a cool place.

1 kg of apricots;

1 orange;

800 g sugar;

1/3 lemon.

Wash all fruits well. Squeeze the juice out of the lemon and pour it into a container for making jam. Add sugar there too.

We cut the orange into pieces along with the peel, but carefully select the seeds - we don’t need them in the jam. Prepare the apricots: divide them into halves and remove the pits. Pass the chopped orange and apricots through a meat grinder or grind them in a blender until pureed. Add the mass to lemon juice with sugar.

Cook over moderate heat until boiling, stirring. Make sure that all the sugar is well dissolved. Then increase the heat and let it simmer for 10-15 minutes, stirring constantly. Be sure to remove the foam.

Hot apricot jam pour the orange into jars and roll up.

2 grapefruits;

1 orange;

400 g sugar.

Peel grapefruits and oranges, remove seeds and membranes, leaving only the pulp. Soak the lemon in boiling water for two minutes and dry; rub the zest off it on a fine grater and add it to the prepared citrus pulp. Squeeze the juice out of the lemon itself and pour it into the container with the raw materials for jam.

Bring the jam to a boil over moderate heat, remembering to stir from time to time, and then cook over low heat until its volume is reduced by half.

We store this grapefruit and orange jam in the refrigerator or pour it hot into sterile jars and seal it.

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

Eva Cascio specifically for the site

Orange jam- this is a delicious delicacy that has an unsurpassed and divine aroma and taste. Everyone prepares this jam in their own way. Some people prefer to make jam with orange peels, while others, on the contrary, carefully cut them out. In addition, many people like to make this jam from whole orange slices, while others chop and rub the oranges through a sieve.

In making orange jam, not only oranges are often used. Very often, lemon zest is added for taste, they combine, for example, oranges with kiwi, with nuts, and even add cinnamon and mint. Therefore, there are a lot of options for preparing this delicacy. In our case, we will simply prepare orange jam according to simple photo recipe= without adding various components.

So, what products are needed to make miracle jam?
- 2 large oranges,
- 250 grams of sugar.

First, wash the oranges thoroughly under running water. Then pour boiling water over them so that all germs are removed. This is necessary because we will use and cook jam with orange peels.
After the oranges are washed, you need to cut them into slices. Although, all this is not important. You can simply cut, for example, oranges into cubes. However, it is worth considering that with this cutting there will be more juice.

Then place the sliced oranges in a deep bowl, pan or regular Teflon frying pan.

Cover thoroughly with sugar. You can also add a little water (although this is not necessary, since the oranges will release juice during cooking).

Place the bowl on the fire and boil the oranges for 15-20 minutes.

Then simply put the jam into pre-sterilized and well-washed jars. Roll up the lids.
You can also serve orange jam directly to the table.
This is such an appetizing and aromatic jam!

It’s hard to imagine a cozy evening with a cup of tea without a bowl of aromatic jam. Moreover, if this tea party occurs on a rainy day or winter time. A jar of such a delicacy is not just a tempting dessert, but also a source of many vitamins and microelements.

Usually jam is made from commonly available fruits and berries such as apples, pears, raspberries, blueberries or gooseberries. IN Lately recipes for exotic jam made from imported fruits - lemons, kiwis, oranges, tangerines, grapes - became popular. The product made from citrus fruits, especially oranges, is very attractive in appearance and has an unusually attractive aroma.

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

It is not at all necessary to use exclusively fresh oranges to make jam. You can gradually collect and dry the crusts in the oven and use them to make an incredibly fragrant roll. In any case, it will turn out bright and very tasty, without a doubt. healthy dish, which is sure to captivate the whole family.

Classic fresh orange jam

Everything as said above is an incredibly attractive amber-colored dish, driving you crazy with its thick aroma. The quantity of products is indicated for approximately 4 half-liter jars.

List of ingredients:

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

Cooking method:

Be sure to wash the oranges with soap and wipe dry to remove the fat-like preservative from the skin.
Cut off the top (orange) layer of peel from the fruit, without touching the bitter white base. You just need to throw it away, like the seeds.
Disassemble the orange into slices. If the skin is tough, remove it. Cut the pulp into pieces of arbitrary size.
Chop the orange skin into thin strips.
Place the peel in an enamel bowl, add water and bring to a boil over medium heat. Boil for about 5-10 minutes. This water needs to be drained, so they are removed essential oils, which also begin to taste bitter over time and reduce the shelf life of the jam.
Combine the boiled skin with the juicy pulp. Fill everything with water and add sugar.
Bring quickly to a boil, then reduce heat intensity.
Cook for about an hour, skimming off the foam and stirring regularly, avoiding burning.
When the jam thickens and changes color to amber, it can be poured.
Sterilize jars in the oven or microwave oven. Boil the lids in water for a minute.
Pour the jam into jars, seal, turn over and wrap until cool.
The same recipe can be made more “adult” if, after removing from the heat, add any dessert alcohol or rum to the jam at the rate of 80-100 ml. per 1 kg. jam. This jam is not rolled up, but stored covered in the refrigerator.
The shelf life of orange jam is about 2 years, with alcohol and stored under a lid - 1 year.

Orange jam based on dried peels

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

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

List of ingredients:

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

Cooking method:

Pour water over the dried peels, add sugar and quickly bring to a boil.
Remove the zest from the lemon and squeeze out the juice.
Skim off the foam, reduce heat, add lemon juice and zest and cook until the peels are completely softened and the liquid thickens.
Pour into sterilized half-liter jars, seal, turn over, and wrap until completely cool.

Orange jam with walnuts

An old “aristocratic” jam recipe. Walnut and orange complement each other very organically in this dish. Orange is a source of vitamin C, and nuts are a storehouse of iodine and unsaturated fatty acids. Together - impact force, which will defeat any cold.

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

List of ingredients:

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

Cooking method:

Pour boiling water over the walnuts and rinse to remove all the husks.
Dry the nuts in a dry frying pan, then chop coarsely with a knife.
Prepare lemon and orange peels without the white bottom skin, immediately chop them into beautiful strips and dry them hot. Simply drying on paper is useless; in most cases, everything is affected by mold.
Peel the orange slices from the films and cut into pieces as desired.
Pour water over the dried peels, quickly bring to a boil and drain all the liquid.
Pour again, add orange pulp and lemon juice, add sugar.
Bring quickly to a boil again, then reduce the heat intensity and cook until the jam has a thick consistency and a rich amber color.
5 minutes before the end, add crushed walnuts to the mixture.
At the end, pour into sterilized half-liter jars. Seal with a sterile lid, turn over and wrap until completely cool.
The shelf life of jam with nuts is 1 year.

Orange jam with zucchini

Zucchini has a neutral taste and is good with both salt and sugar, so it is often added to various types jam. For example, in pumpkin, gooseberry jam or, in this case, orange jam.

Zucchini gives the workpiece a denser, rougher texture. If you keep it on the fire, the dish can become almost “candied.” Vegetables for the recipe are taken as young as possible, that is, those in which the seeds have not yet set. Ripe fruits have clearly visible fibers, which can also be noticeable in jam.

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

List of ingredients:

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

Cooking method:

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

Orange and cranberry jam

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

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

List of ingredients:

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

Cooking method:

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

Everyone, without exception, loves fruits, especially if you make sweet jam from them. Raspberry, cherry or apple delicacies can be found in every home, and this selection of photo recipes will help you prepare exotic orange jam.

Orange jam is not only tasty and unusual, it is also very useful in winter period, because it contains the well-known vitamin C and many other useful substances. And if you add other fruits to it, you get a real vitamin cocktail.

To prevent the jam from burning during cooking, use an enamel pan or stainless steel cauldron.

For jam, only sweet, ripe oranges are selected, from which the seeds must be removed (they contain bitterness). If the recipe calls for using oranges with the peel, they must first be blanched for a few minutes. This will help get rid of the bitter taste of the skin. And dried orange peels are first filled with water for half an hour to soften them (see).

To give the delicacy a more fragrant aroma, add a couple of teaspoons of crushed zest to the peeled orange pulp.

A simple recipe for aromatic orange dessert

Making the most delicious orange jam is not difficult at all. For two liter jars of the finished product you should take:

4-5 large oranges;
sugar – 5 glasses;
water – 400 ml.

If desired, also add cinnamon or cloves.

Cooking instructions:

This jam is ideal as a filling for thin pancakes. You can also put it hot in sterilized jars and roll it up.

Tart orange dessert

Jam made from peeled oranges is especially tasty because it has a slight tart note. Due to the absence of water, this dessert turns out quite thick and is ideal as a filling for pies. For jam you will need oranges and sugar in a 1:1 ratio.

Wash the oranges thoroughly and boil for 15 minutes until the zest is soft.

Cool the fruits and cut into arbitrary medium-sized pieces.

Place them in a saucepan, cover with sugar and leave for 30 minutes to release the juice.

Cook for 1.5-2 hours until the jam thickens. The finished jam is spread over plastic containers with lids and stored in the refrigerator, or rolled into jars and lowered into the cellar.

If the oranges are too sweet, you can add lemon juice.

Orange “snack” with brandy for adults

You can make delicious orange jam for the winter if you add a little brandy and spices to it. This jam can be consumed not only by adults, but also by children, since the alcohol evaporates during the cooking process.

So, prepare:

oranges and sugar – 1 kg each;
water – 3 l;
1 tsp each ground, nutmeg and cinnamon;
2 cloves;
cardamom – 4 seeds;
brandy – 50 ml.

If you don't have brandy, you can take rum or cognac.

Cooking steps:

Readiness is checked as follows: drop a little jam on a saucer and tilt it. If a drop does not drain, it means the jam is ready.

Orange “Six” with coffee aroma

Not every housewife knows how to make orange jam with the aroma of coffee. There is nothing difficult about it, except that you need to cook it for two hours to bring it to the desired consistency. Coffee beans and clove buds will add unique notes to the fruity aroma!

Products:

6 large oranges:
6 glasses of water;
6 glasses of sugar;
6 coffee beans;
6 cloves.

Recipe for orange jam with photo:

The finished jam is stored in the refrigerator for 1 month.

Orange zest in sugar syrup

If at home after New Year's holidays A lot of “orange waste” has accumulated; you shouldn’t throw it away. After all, you can make delicious jam from orange peels. To do this, soak 1 kg of peel (fresh) for a day in cold water, and the water must be changed three times during this time.

Cut the soaked skins into thin strips and blanch for 5 minutes.

Boil syrup from 1.5 kg of sugar and 2.5 glasses of water.

Dip the crusts into it and simmer until soft over low heat. At the end, add 30 g of chopped fresh orange peel (which was not soaked) and 3 g of lemon juice.

Beautiful curls from the zest

Orange peels are used to make not only tasty, but also very beautiful jam. Its peculiarity is that the zest is beautifully rolled up in the form of a snail or curl. The only downside to this delicacy is that the process of preparing the crusts and cooking the jam will take several days. But the result will exceed all expectations! By the way, jam made from orange peel curls looks great as a decoration on various desserts (cake, jelly).

Required Products:

(preferably with thin skin) – 3 pcs.;
sugar – 300 g;
water – 400 ml.
lemon juice (or citric acid) – 0.5 tsp.

Three oranges should yield 200 g of peels. If you use large quantity orange, then you need to take twice as much water, and one and a half times as much sugar.

Photo recipe for orange jam step by step:

Orange dessert from a slow cooker

To make orange jam in a slow cooker you will need:

thin-skinned oranges – 1 kg;
sugar – 1 tbsp;
water – 1 tbsp.

In the evening, peel the fruits, divide them into slices and remove the film. Place the orange slices in a multicooker bowl, add sugar and leave for 12 hours to allow them to release their juice.

The next day, select the “Steam” mode on the multicooker and place the bowl without covering it with a lid. Bring the jam to a boil, stirring occasionally, and simmer for 5 minutes. Allow the workpiece to cool completely and repeat this procedure two more times. The finished jam can be used for food or stored for the winter.

To get a delicate orange jam, after the first cooking procedure, the mass should be crushed in a blender.

Those who have never tried orange dessert have missed out on a lot. The delicious aroma and bright sunny color of the jam will not leave anyone indifferent. Let inspiration come to you, and these photo recipes for orange jam will help you realize your plans! Bon appetit!

Views