Step-by-step recipes for making orange jam at home for the winter
The taste of orange jam is sweet, but not sugary, slightly tart. Has a characteristic citrus aroma. This jam can be used as a filling, add it to a marinade to a kebab, or simply spread it on bread. You can cook it yourself.
Features of the preparation of orange confiture
During the preparation of orange confiture, the following features must be considered:
- When using fruits along with the peel, they must be washed very thoroughly, using a brush or the back of a dish sponge.
- The white layer between the flesh and the skin is very bitter. It should be removed so that it does not spoil the taste.
- Orange juice evaporates when boiling, so there is not much jam. To increase the amount, thickeners can be used.
Observance of the above recommendations will help to prepare delicious and aromatic confiture.
Preparation of the main ingredient
Citrus fruits should be chosen large, ripe, their smell should be pronounced. Fruit must be washed well under running water. Peel and divide into wedges. Cover with cold water and leave for 10-12 hours. After that, drain the water, remove all bones.
When cooking with the peel, the fruit also needs to be peeled. Then remove the white layer, finely chop the peel. Mix with slices and cover with water.
Homemade orange jam recipes
There is a wide variety of recipes for making jam. It can be cooked in a saucepan, slow cooker. And to enhance the taste, various components are added - mint, cinnamon, ginger and others.
A simple recipe for the winter
To quickly make jam for the winter, you can use this recipe. Take 300 g of sugar for 1 kg of fruit. Bring the mixture to a boil and simmer over low heat for 5 minutes.
Remove from heat, cover the container with gauze and leave for 2 hours. Then boil again and cook for 5 minutes. So repeat 2-3 more times. Sterilize the cans, distribute the prepared confiture over them, roll up with metal lids.
In a multicooker
To make jam in a slow cooker, you will need:
- 1 kg of oranges;
- 1 medium-sized lemon;
- 500 g cane sugar;
- half a packet of gelatin.
In this case, the citrus fruits must be chopped into small cubes. The rind can be chopped or grated, and lemon zest can be added. Pour cold water and leave for a day.
Then drain the water and transfer the fruit to the multicooker bowl. Add granulated sugar, stir and turn on the "Jam" mode. 5 minutes before the end of cooking, add gelatin, stir well.
With zest
For a kilogram of oranges, take 1.5 cups of sugar, a teaspoon of lemon zest and 3 glasses of water. Consider how to make jam according to this recipe step by step:
- Pour orange gruel with water and boil for 20 minutes.
- Add granulated sugar and lemon zest.
- Cook over low heat for another 25 minutes. The citrus should be transparent.
- Remove from heat and roll into jars.
If desired, you can use not only lemon zest, but also lemon pulp.
With butter
You can cook orange jam with a creamy flavor, but it is not recommended to roll it in jars - it is better to eat it within 5-7 days after preparation.
To do this, chop 1 large fruit into cubes. Boil a glass of water in a saucepan, add ¼ cup granulated sugar. Wait until everything is melted, place chopped fruits in a container. Boil for 45 minutes, add 15 g of butter, boil and remove from heat. Pour into a container and close with a nylon lid.
With mint
Required:
- 1 orange;
- 2 large bunches of mint;
- 400 g sugar;
- 500 ml of water.
Chop the orange, add mint and water to it. Grind in a blender. Transfer to a saucepan and mix with granulated sugar. Cook for an hour, stirring regularly. Remove from heat and pour into a jar.
With agar agar
Take:
- 1 kg of oranges;
- 1 kg of sugar;
- 1 liter of water;
- 1 tsp agar agar.
Mix chopped fruits with sugar and water. Cook for an hour. About 20 minutes before the end of cooking, dilute agar-agar with water, leave to brew for several minutes, then boil. Add it to the jam.
With pectin
Take 500 g of sugar and a packet of pectin per kilogram of oranges. Pour boiling water over chopped fruits and put on low heat. Boil for 5 minutes, add granulated sugar, and then cook for an hour. At the end, add pectin and boil.
With lemon
We take:
- 1 kilogram of oranges;
- 1 lemon;
- 500 g of sugar.
Bring the prepared gruel to a boil, add the zest and chopped lemons. Cook until the color changes. Add sugar and boil for another 30 minutes. Remove from heat and distribute to jars.
From oranges with peel
For 1 kg of oranges, take 1.5 cups of sugar and 2 cups of water. Adhere to the following cooking steps:
- Prepare citrus fruits, remove seeds. Cut the peel into thin strips.
- Add water.
- Wrap the bones in a gauze bag and place in a saucepan.
- Cook over low heat for 30 minutes, stirring occasionally, removing the foam.
- 10 minutes before being ready to add sugar, mix well.
The prepared dish can be distributed among jars or eaten immediately after preparation.
Cinnamon
Peel a kilogram of oranges, divide into slices, cut the zest into strips. Place in a saucepan, add 600 g of sugar and 2 cinnamon sticks. Cook over medium heat for 30-40 minutes, until the pulp begins to boil. As it cools, the jam will begin to thicken.
With ginger
Grind 800 g of oranges and medium ginger root in a meat grinder. Add 100 ml of water, bring to a boil and boil for a couple of minutes. Pour in 400 g of sugar and cook for another 20-30 minutes.
With grapefruit
Take:
- 2 oranges;
- 1 grapefruit;
- 1 lemon;
- 4 glasses of sugar;
- 2 glasses of water.
Peel the oranges and grapefruit, cut into cubes, chop the lemon with the zest. Cover with water and cook for 20-30 minutes. Remove from heat and leave for 5 hours. Then add sugar, put on low heat and cook until the jam thickens.
Storage
When preparing jam for the winter, it must be laid out in pasteurized jars, rolled up with metal lids. If you plan to eat it quickly, you can close it with a nylon lid, but you must keep it in the refrigerator.
