Quick orange jam. Orange jam. Orange jam “Cinnamon”

Of course, I make jam in the summer - when the market stalls are filled with all kinds of berries and fruits, when the eye is pleased with the abundance of colors, when the receptors fully enjoy the extraordinary juiciness, richness, aromas and purity of taste. But! But there is something that my family brews exclusively in winter - when there is snow and frost outside, and you come home and it smells of comfort and citrus freshness. Of course, we are talking about orange jam! Considering that citruses in our realities have long ago become an all-season fruit (yes, yes, I am a Pithecanthropus, there were times in my life when I had to “get” oranges, and then this was only possible before the New Year), I am preparing this luxury exclusively in winter. It just so happened - in the summer I want to make cherry jam, and in the winter - orange jam. The thermometer outside the window, and my inner feelings and expectations of the holidays indicate that the time has already come when it’s time. In general, the first portion of this year is cooked - orange jam is poured into jars and is ready to be eaten with toast and pancakes, used in cakes and pies, and given to friends and family. By the way, about the last one. Homemade orange jam, which smells like sunshine, joy and happiness, is actually a wonderful homemade gift. A beautiful jar, a little New Year's decor, a cute card with warm words - and you can hide it under the Christmas tree. It will be great!

Found on the Internet:
My mother-in-law is a mathematician, she recently retired and took up dacha preparations.
The stickers on the jam jars are a delight.
"Raspberries 35% + currants 65%", or "strawberries 60% + raspberries 40%".
I haven’t read the salad jars yet, but I think I saw the natural logarithm sign there.

I have been looking for a long time for a recipe that would please me with ease and simplicity and at the same time give the perfect result. I rejected some of them right away, I implemented some of them, and then rejected them - I didn’t like them. Sometimes I had to play around a lot; sometimes I didn’t like the result. I have been making thick orange jam according to this recipe for many years now - everything about it suits me! And the result is wonderful, and almost no effort is needed. Another indicator (relevant for my family) is that children eat immediately and with pleasure. What they don't like usually stays with us for months, and then goes to feed the chickens. In general, I am sharing the recipe, and I think that this is the best option available to me.

Ingredients:

1 kg of oranges;

800 g sugar.

Wash the oranges and, if desired, scald them with boiling water (they say this is how some of the chemicals that are used to treat citrus fruits for reliable transportation “leave” from the peel). Dry it. Cut off the zest. If you don’t have a special knife, take a grater - you can remove the top layer using this kitchen device. Carefully, limit yourself only to the zest - that yellow-yellow thing that is no more than half a millimeter thick.

Peeling oranges. The most boring part of this recipe, but you can’t do without it: you can be lazy and not bother with this part, but then the orange jam will be very noticeably bitter. Edible, of course, but it's better to remove those white things, empty the oranges of excess and make the jam perfection.

In general, of course, it’s not that difficult. Just time and a little effort.

We twist the prepared slices through a meat grinder. Simply and easily.

Add zest, add sugar.

Leave until the sugar is completely dissolved, then put on the stove, bring to a boil and, reducing the heat to low, cook to the degree of thickening you require.

At first it will be a little liquid, but don’t let this confuse you: in general, orange jam boils down quite quickly, so make sure that your future breakfast, or rather, part of it (the one that complements the thin pancakes) does not burn. By the way, if you are worried that it might burn, add a glass of water to the pan - this will help you boil the jam “softer” and more delicately.

When the orange jam seems almost ready, turn it off - it thickens quite a lot after cooling, so it’s better to stop at the moment when it’s almost ready, a little more - and it will be great, and not wait for it to be great.

Pour the finished jam into clean jars and cover with lids. We store at room temperature, if there is something to store, we will somehow quickly utilize the results.

Bon appetit and good mood!

Bright and aromatic orange jam is a godsend for those with a sweet tooth who are trying to watch their figure. An unusual citrus dessert is prepared with a minimal amount of sugar. That is why it can be safely considered dietary, although it contains sugar. The taste of this jam is rich and expressive. This delicacy is ideal with toast for breakfast. The sweetness is perfectly offset by a small, pleasant bitterness.

How to make orange jam

Exquisite orange jam has a rich and original taste. The secret to the expressiveness of this unusual dessert lies in the method of its preparation. The whole point is that the aromatic jam is brewed exclusively on the basis of citrus fruits. Both pulp and zest will be used. The recipe does not include preservatives or artificial thickeners. Thanks to the “correct” composition, the result is a very thick orange jam. It has a rich, bright aroma and a colorful hue that will brighten up your breakfast even on the cloudiest morning.

Preparing orange jam is simpler. Doing this at home on your own is not difficult. This delicacy will go perfectly not only with toast or cookies, but also with yogurt. The sweetness can also be used as a filling for homemade baked goods. It is recommended to dilute the expressive sweetness of fruits with lemons. The zest of yellow citrus fruits is incredibly healthy and contains a huge amount of vitamins.
The peculiarity of this recipe is that it is best to boil the lemon zest, and pour the resulting syrup over the orange pulp. And the zest of orange fruits is usually added to the jam itself. Thanks to this step, the dessert will turn out more original and will acquire a unique, charming aroma.
As for the amount of sugar, this is a matter of taste. It can be varied based on your own desires and preferences. You can also dilute the treat with a cinnamon stick. This will give the sweet aroma additional bright accents.

Step-by-step recipe for orange jam with photos

Do you want to make orange jam, but are you worried that you won’t be able to handle such an exotic culinary masterpiece? Then try our step-by-step recipe for orange jam!

Ingredients

To make amazing citrus jam you will need to prepare the following products:

• oranges – 1 kg;
• sugar – 1 kg;
• lemons – 2 pcs.;
• water – 1 l;
• cinnamon – 1 stick;
• citric acid – 1 tsp.

Cooking method

Based on the step-by-step recipe for orange jam with photos, preparing an original amber-colored dessert will not be difficult. After all, the method is truly simple. So what should you do?

1. To begin, the oranges should be thoroughly rinsed under running water and dried on a towel. The peels are peeled from the prepared fruits. You also need to remove the zest from two of these oranges, put it in a separate bowl and put it in the refrigerator for a while.

1. “Naked” oranges should be chopped in random order. Fragrant and healthy fruits can be cut into slices or circles.

1. Now you need to take a deep saucepan or stewpan. You need to pour water into the dishes. It is in it that the future exquisite orange jam will be brewed. You will need to pour the entire amount of sugar specified in the recipe into the pan and transfer the zest removed from two lemons. In the resulting composition, you need to boil the workpiece over fire for about 5-8 minutes. This peculiar juice will become the basis from which orange jam will be made.

1. Next you need to take another pan. It should have a thick bottom and walls. You need to transfer the pulp of oranges without sugar into it and heat them a little, putting them on the fire. To the orange mixture, add lemon juice-syrup, previously removed from the heat and freed from pieces of fruit, to the pan. All ingredients that will make orange jam should be thoroughly mixed. At the same step, you need to put a cinnamon stick into the mixture and squeeze the juice of a couple of lemons into it.

Note! It is recommended to first remove the peel from lemons from which you plan to squeeze juice. This will avoid bitterness in the finished citrus jam.

Plus, at this stage, you should put the amount of citric acid indicated in the recipe into the pan.

1. The resulting orange jam with the addition of lemons and sugar should be cooked over low heat. Cooking will take at least 120 minutes. Ideally this is 2-3 hours. When no more than 30 minutes remain until the jam is ready, use a slotted spoon to remove the largest pieces of oranges, which are also thoroughly saturated with sugar, and a cinnamon stick. The spice must be thrown away, and the orange pieces will need to be crushed in a blender. This puree should be put back into the bowl on the fire. Plus, you should grate the zest of one orange and also put it in the jam.

1. That's all! Fragrant and bright orange jam with cinnamon and sugar is ready!

1. The resulting dessert is placed hot into pre-prepared jars. They need to cool down a bit. The finished sweet can be served immediately with slices of bread or toast. If you do not plan to use the jam right away, then the containers should be moved to the pantry.

Video recipes for orange jam

Want to learn the details of making orange jam in even more detail? Then check out the video recipes.

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

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

Ingredients:

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

* The weight of unpeeled oranges with skin is indicated.

How to make orange jam:

We select fresh, juicy, dense oranges with unspoiled skin, rinse thoroughly and wipe dry. Using a fine grater, remove the zest.

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

We scald all parts of the meat grinder to reliably degrease it. Pass the oranges through a meat grinder. It is good to cook orange jam in a stainless steel pan with a thick bottom or in a special basin for cooking jam. If you cook jam in an enamel pan, you will need to stir continuously to prevent it from burning. Pour water into a saucepan, add oranges minced through a meat grinder.

Pour in sugar and add zest. Mix everything thoroughly and put the pan on the fire.

Over medium heat, stirring occasionally, bring the mixture to a boil and cook over low 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 heat and immediately spread the jam into previously prepared (sterilized) dry jars. Seal hermetically with boiled lids. Turn the jam jars upside down and leave them like this until they cool completely.

My friends, what could be nicer than breakfast with a fresh crispy bun and an amber orange jam?

There are quite a few ways to prepare this delicious delicacy.

They prepare this one with the peel, without the peel, with zest, grapefruit, lemon, peach, apple, sea buckthorn, nuts, with the addition of pectin, as well as with cinnamon, ginger and mint.

Of course, eating any fruit, including oranges, is much healthier fresh, but this is a seasonal product, so we will not miss the opportunity and make a delicious, aromatic workpiece, which will delight us all year round.

Orange jam ideal for preparing all kinds of sweet baked goods - muffins, cookies, pies, croissants, cakes and pastries.

It is served with tea, cottage cheese dishes, porridges, and also with desserts and ice cream.

Orange jam perfectly strengthens the immune system, helps fight viral diseases and improves mood!

Today I'll show you 3 delicious orange jam recipes prepared in different ways.

LIST OF INGREDIENTS

No. 1 – ORANGE JAM WITH PECTIN

• 1 kg peeled oranges
• 1/2 lemon with peel
• 500 g sugar
• 10 g pectin

Jam yield ~ 1.2 kg

Pectin addition rate:

FRUIT / SUGAR / PECTIN

1 kg 500 g 10-20 g

1 kg 250 g 20-30 g

1 kg —— 30-40 g

No. 2 – “AMBER” ORANGE JAM

• 1 kg peeled oranges
• 1 lemon with peel
• 1 kg sugar

Jam yield ~ 1.5 kg

No. 3 – ORANGE JAM WITH PEEL

• 1 kg oranges with peel
• 1 lemon with peel
• 1 kg sugar

Jam yield ~ 1.6 kg

Orange jam – 3 delicious recipes – STEP BY STEP RECIPE

Let's start with the fastest and easiest way - prepare a healthier and less sweet orange jam with lemon and pectin.

Instead of pectin, you can use Quitin, Zhelfix or agar-agar.

Fruits must be thoroughly washed in warm water with a stiff brush, doused with boiling water and wiped dry.

In this recipe we will not need orange peels; we will make jam from pure pulp.

But before peeling the oranges, I recommend removing the zest from them; I have a separate video on my channel dedicated to citrus zest, from which you will learn how it can be prepared, stored and used, link https://youtu.be/TaG5G-NVEBk

This time I will not peel the zest, but will cut off the whole peel and make candied orange peels from it.

We peel oranges in any way convenient for you.

You can make cuts and peel as usual or cut with a knife.

We cut the peeled oranges into small slices and, if there are seeds, be sure to remove them; I came across very sweet oranges without a single seed.

Sliced ​​oranges must be chopped using a meat grinder, a regular or immersion blender.

I will be grinding using an immersion blender, so I immediately put them in a saucepan in which I will cook the jam.

In this way we prepare all the oranges.

We do not peel the lemon, cut it into slices, be sure to remove all the seeds and cut into small pieces.

It is the lemon that will add a slight sourness to our jam and add its pleasant citrus note.

Before chopping everything, you need to weigh the peeled fruits so that you know how much sugar and pectin you will need.

You can grind the mass either until it is homogeneous or leaving small pieces - all at your discretion.

For every kilogram of prepared citrus fruits in this recipe, there is from 250 g to 500 g of sugar, depending on the sweetness of the oranges and your taste preferences.

I take 500 g of sugar per 1 kg of fruit, although jam can be prepared using this method without sugar at all.

The required amount of pectin will also depend on how much sugar you take.

For 500 g of sugar, the recipe contains 10 g of pectin; more detailed proportions of fruit are indicated above.

In the meantime, I mixed sugar with pectin, pour it into the orange puree and mix well.

Place the pan on the stove and bring the mixture to a boil.

From this moment, cook the mixture over medium heat, stirring continuously, for no more than five minutes.

And for those who like a light, pleasant citrus bitterness and to enhance the taste, aroma and richer orange color, at this stage you can add zest to the jam, which you have previously removed from the peel.

By this time the jars should already be prepared, mine are small, 200-250 ml in volume, as usual I washed them, sterilized them, and boiled the lids.

After 5 minutes of boiling, without turning off the stove, pour the boiling mass into the prepared jars, close them tightly and leave to cool at room temperature.

The jam is liquid while it is hot, and after cooling it will thicken, as it should be for jam.

In addition to its traditional use, orange jam prepared in this way is perfect as a marinade for meat and poultry.

For another recipe, we also first peel the oranges and take one lemon per kilogram of already peeled fruit, this time I will grind everything in a meat grinder.

We cut all the oranges into slices, remove the seeds, if any, and do the same with the lemon, which it is advisable to leave with the peel, but I didn’t have this because... I needed the lemon zest for another recipe, and I didn’t leave the white part.

I was lucky with the oranges; none of them had seeds, but with the lemon I had to tinker a little.

We pass the prepared citrus fruits through a meat grinder.

It doesn’t matter which way you chop the citrus fruits, I just decided to show you that in both cases the result will be the same.

Pour sugar into a saucepan with chopped fruit at a ratio of 1:1, equal to the amount of puree, equal to the amount of sugar, but not less than 700 g of sugar per 1 kg of fruit.

Mix the mixture and place it on the stove.

Bring the fruit-sugar mixture to a boil and simmer over low heat for an hour, do not forget to stir the mixture periodically and the thicker it becomes, the more often stir to avoid burning the jam.

If fruit foam forms, collect it from the surface of the jam.

During this time, the mass will boil down well and acquire a pleasant amber hue.

While the mixture is cooking, prepare the jars - wash them, sterilize them, and boil the lids.

After an hour, without turning off the stove, pour the hot mixture into jars and close the lids.

Turn the jars upside down until they cool completely.

You can prepare orange jam not only by boiling it on the stove; for this you can use a multicooker in the “Jam” or “Baking” mode.

The jam that we cooked with pectin becomes much thicker after cooling, very aromatic, tastes pleasant, refreshing, and moderately sweet.

Its sunny color pleases the eye, and its bright citrus aroma will not leave anyone indifferent.

The amber-colored jam, which we boiled for an hour, is the thickest and richest, tastes sweeter and more concentrated, almost orange honey.

But there is another, waste-free way to make orange jam, which our family loves.

And to save your time, I made it in advance, because... it is practically no different from the second recipe, except that the fruit is crushed in a meat grinder along with the peel.

This jam turns out to be very thick and of all three recipes it is the most aromatic due to the presence of citrus peels, which also add a pleasant, light bitterness, as befits orange jam.

All three recipes for making orange jams are different in the method of preparation, the time spent and the final result, but each of them is good in its own way, the choice is yours!

Using these recipes you can prepare not only orange, but also tangerine jam.

A jar of this amber treat would be a great gift for anyone with a sweet tooth.

You can store the jam until next season either in a cool place or at room temperature.

If you've never done one like this workpiece , then I recommend preparing it - the result will exceed all your expectations!

I wish everyone a pleasant tea party!

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Orange jam – 3 delicious recipes – VIDEO RECIPE

Orange jam - 3 delicious recipes - PHOTO

Paradoxically, orange jam was first prepared by a resident of Scotland, Jenny Keiller. Although citrus fruits are exotic there, especially in the 18th century. Probably, the notorious frugality of the Scots had an effect. Unripe bitter fruits, peels and a lot of sugar were used. The result was amazing!

Sweet gelled pulp, in which pieces of fruit were felt, like candied fruits. A slight bitterness (from the 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 housewife will not be torn between jams from cherries, apples and strawberries. This jam is absolutely not labor-intensive, and if a bread maker or 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, liquid (for pancakes), thicker (for layering 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 caramel zest. In addition to four oranges and a kilogram of sugar, we will need half a lemon. Citrine will give the jam a jelly-like structure (it contains pectin).

First, we are faced with a rather difficult procedure of carefully grating the zest from whole fruits. Then we cut the citrus fruits and squeeze the juice out of them. Grind the cakes to a pulp, and tie the seeds in a gauze bag. Add water to the citrus juice at the rate of 750 ml per half liter of juice. Put the pan on the fire, add the grated zest, cake and a bag with seeds. After boiling, reduce the heat and cook for another half hour. After this, remove the bag with the seeds and measure the amount of remaining liquid. Add sugar in a one to one ratio. If the oranges are juicy, you may need more than a kilogram of sweetener. Place the pan on low heat again. Boil, stirring frequently, for an hour and twenty minutes. Pour it hot into jars and seal with lids.

Orange jam: quick recipe

It only takes us half an hour to make this dessert! The result is 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 per kilogram of citrus puree you need to take half a kilo of sweet sand.
2. Stir and place in a non-stick pan over high heat. There is no need to remove the foam that appears; it will disappear on its own. But you need to stir the bubbling liquid regularly.
3. After a quarter of an hour of vigorous boiling, the orange jam will begin to rapidly thicken. And after 30 minutes you can turn off the heat. It will become even thicker as it cools. Place into jars and store in the refrigerator.

Another jam recipe

1. Wash half a kilo of oranges and one lemon. Place the fruits whole in a thick-walled pan and pour five glasses of water. Bring to a boil over high heat, reduce the heat on the stove to medium. 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 become soft. Turn off the heat and leave to cool overnight. We take out the fruits, knead them with our hands and mix them with the liquid. Cut the boiled zest with a knife and also add it to the pan.
3. Put it on the fire again and cook for ten to fifteen minutes. Homemade orange jam is almost ready. All that remains is to add a kilogram of sugar. When the crystals dissolve, cook for another half hour over moderate heat. Let it sit for 20 minutes, then pour it into a glass container.

Grandma's recipe

1. Wash the oranges and carefully cut off a thin orange layer of zest with a vegetable peeler. Grind it into thin strips and 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.
2. We weigh the fruit mass to determine the amount of sugar. Per kilogram of pulp requires 800 grams of sweetener. We also add 2-3 tablespoons of lemon juice and squeezed zest to the enamel bowl. We put it on fire. When it boils, remove the foam. Reduce heat to low 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 seems too thick the third time, you can simply bring it to a boil and turn it off, without cooking. Place in a sterilized container and seal.

Another old recipe

1. Wash a kilogram of oranges, peel them and cut them into large pieces. Add the same amount of sugar and wait for the liquid to release. 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, add the lemon peel and put it on the fire. When the zest becomes soft, add the oranges and sugar. For taste, add a cinnamon stick. Cook the 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 pan. 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 over them. Let stand 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. We wrap the white peel in gauze and also put it in the pan. Cover with film and turn on the oven at full power, setting the timer for 20 minutes. Remove the white peel. 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 readiness drop by drop: it should not spread, but thicken like a dome.

Bread machine recipe

1. We select unripe oranges, since such fruits contain more pectin. We peel them. For half a kilo of naked fruits we take 500 g of granulated sugar. Cut the pulp into pieces, removing the seeds along the way.
2. We put it in a bread machine bucket, cover it with sugar, and add two soup spoons of lemon juice. Launch the Jam program. That's all! You can brew tea and wait for a delicious dessert.
3. If you like bitterness, you don't have to remove the zest. To make a more jelly-like orange jam in the bread machine, instead of regular sugar, add the same amount of pectin.

Cooking in a slow cooker

1. Zest two whole oranges and one lemon. Peel the remaining fruits and cut into pieces. Fill everything with cold water and leave for a day. After this, transfer the fruits to the multicooker bowl, add half a kilo of cane sugar, and mix.
2. The valve must be removed from the cover. Turn on the device to the Jam mode. At the end of the process, grind with an immersion blender into a paste. Add a package of gelling mixture (Quittin or Zhelfix) and mix.
3. If the orange jam in the multicooker seems a little runny, you can repeat the process by turning on the device for another half hour. But after standing in the cold, it will thicken on its own.