Orange jam. Step-by-step recipes for making orange jam at home for the winter Orange jam at home

There is no delicacy tastier than pancakes or toast generously spread with homemade jam. Every year housewives prepare various berry jams for the winter. An excellent alternative to berry confiture is orange jam, which has an incredibly pleasant, refreshing taste. There are many options for preparing orange jam - from pulp, with zest or additives. This delicacy will appeal to lovers of savory sweets.

Fragrant orange confiture is a great idea for breakfast. Sweet orange jam with zest goes well with toast, regular bread, pancakes, and pancakes. It is used as a filling for pies or a layer in cakes. Such a dish will appeal not only to adults, but also to little gourmands, it will charge you with positive emotions for the whole day and will have a beneficial effect on the health of your household. Orange jam stabilizes stool and normalizes intestinal function.

To prepare 400 ml of orange jam with zest you will need the following ingredients:

• 3 pieces of large citrus;
• 3 tablespoons freshly squeezed lemon juice;
• granulated sugar.

The process of preparing and cooking dessert is quite labor-intensive, so you should be patient in advance. Step-by-step cooking recipe:

The result is a medium-thick jam with pieces of fruit and zest. The consistency of the finished product directly depends on the cooking time. To make the jam liquid, cook it for 15-20 minutes. The sweet dessert is perfectly stored in the refrigerator if you put it in an airtight container.

Owners of a multicooker are incredibly lucky, because this device can greatly facilitate the process of making orange jam at home. Thanks to a smart machine, you can save cooking time and preserve the beneficial properties of the fruit. This confiture is prepared with the peel.

To get one liter jar of jam, you will need the following ingredients:

• 5 large oranges with thin skin;
• half a lemon;
• granulated sugar.

The amount of sugar depends on how much purified product is obtained after the preparatory stage of preparation. Its mass is calculated in proportions of 1 to 1.

The cooking process can be divided into 5 stages:

While the aromatic, vitamin-rich orange peel jam is being prepared, you can sterilize the jars. The finished product must be poured hot. Bright, healthy and pleasant-tasting orange jam can be immediately served along with pancakes, pancakes, buns, and ice cream.

Not every connoisseur of unusual desserts can taste the slight bitterness of orange peel, so housewives have come up with many recipes for making jam without zest. Translated from French confiture denotes a variety thick jam with whole pieces of berries and fruits. This aromatic citrus dessert goes well with homemade baked goods and is also used as a sauce for meat dishes.

To prepare orange confiture you will need the following ingredients:

• peeled fruits - 1 kg;
• sugar - 850 grams;
• purified table water - 1.25 liters.

Place orange slices, previously peeled and removed from white films, into a saucepan with a thick bottom. Add water to the main ingredient and place the pan on the stove. After the contents boil, cook all ingredients, covered, over low heat for 50 minutes.

Strain the fruit broth (no need to pour it out) through a fine sieve and cut the cooled fruit into small cubes. During slicing, remove any seeds if you find them in the fruit, but do not rush to throw them away. Place the orange seeds on the cheesecloth and tie the fabric with thread to make a bag.

Combine the strained broth with granulated sugar and place it on the stove. Add citrus pieces to the boiled syrup, and place a gauze bag there. The product must be boiled for 35 minutes.

Remove the bag of seeds and pour the hot orange marmalade into the jars. Only the hot cooked delicacy can be served immediately.

Making citrus jam in a bread machine is much easier than in a saucepan or slow cooker, because the housewife doesn’t even have to stir the contents to prevent it from burning. A smart machine will do this itself. The main thing is that the device has a “Jam” function. To prepare confiture, you will need the following components:

• 3 large oranges;
• 250 grams of sugar;
• a pinch of citric acid;
• 5 tablespoons potato starch.

The process of making orange jam in a bread machine is as simple and fast as possible and looks like this:

1. Peel the fruit and cut into small pieces. At the same time, remove the seeds. Place the crushed oranges in a bread machine bucket.
2. Add sugar, citric acid, 200 ml of water and starch to the container. Shake the bucket well to mix all the ingredients.
3. Place the container in the bread maker and set the desired cooking mode. In the “Jam” mode, the products will be cooked for about an hour, and the finished confiture will be quite thick.

If desired, the bread maker can be turned off a little earlier in order to preserve useful microelements and vitamins. Pour the finished hot mass into jars that have been pre-sterilized. This delicacy can be served immediately or stored away for the winter.

Many housewives know firsthand about candied orange peels and often prepare such a sweet for children. This is not the only dessert that can be made from zest. Orange peel is great for making homemade jam. To do this you will need the following components:

• orange peel - 500 grams;
• granulated sugar - 750 g;
• purified water - 250 ml;
• half a lemon.

Sort the orange peels thoroughly and soak them in cool water for a day. The water needs to be changed periodically to ensure that the bitter taste of the zest is removed. Cut the soaked crusts into small cubes. If there are seeds left after peeling an orange, you should not throw them away; they contain pectin, which is a natural thickener. Gather the bones into a piece of gauze and tie it.

Pour purified water over the crushed peel and knot with seeds. Place the container with the jam ingredients on the stove and cook for half an hour (after boiling, reduce the heat to low). Take out the bag with orange seeds and add granulated sugar to the broth. It is necessary to boil the products for one and a half hours over low heat. Before finishing cooking, squeeze the juice from half a lemon into the pan and stir the confiture thoroughly.

The jam is poured into sterilized jars and used for making homemade baked goods (pies, cheesecakes) or as a layer in a cake. The finished product tastes like orange marmalade.

Orange goes well with other fruits. As an additional component during cooking confiture, you can add berries, apples, kiwi, pineapples and other products. Orange and peach jam is especially popular among housewives during the winter preparation period. It will require the following products:

The cooking process is multi-stage and will require painstaking work from the housewife, but the incredible taste of the finished confiture, its amazing aroma and delicate texture are worth every minute spent. Orange jam, recipe:

Do not forget to stir the fruit so that it does not burn and lose its pleasant taste. taste qualities. The finished orange and peach jam is poured into jars and rolled in the traditional way.

Cinnamon, star anise, and cloves will help diversify the taste of jam. Thanks to these ingredients, you will get a dessert that tastes like mulled wine. Citrus fruits go well with almonds, cardamom and other spices.

Cooking delicious confiture is a real art. Don't be afraid to experiment and mix oranges with different fruits, nuts, and spices.

Homemade orange jam is a very tasty, aromatic, sweet and sour orange jam. It will perfectly complement a cup of black tea or coffee. It can be served with pancakes, pancakes, or make a simple sandwich for breakfast.

Jam is also suitable for baking: a layer for cakes, a filling for buns or pies. Making a citrus dessert is easy. For flavor variety, you can add lemon, ginger root, grapefruit, and cinnamon.

Traditional recipe

A simple and affordable option for preparing a sweet treat.

Products:

• oranges - 1.5 kg;
• granulated sugar - 1.3 kg;
• water - 1.9 l.

The procedure is as follows:

1. Rinse the main ingredient and dry on a clean towel. Place in a suitable saucepan, pour in the indicated amount of liquid and put on fire. Cover and cook from the moment of boiling for 50 minutes.
2. Carefully remove the fruits, place on a plate and cool. Strain the resulting broth through a fine sieve. Cut the orange into medium-sized cubes, making sure to remove the seeds. They need to be placed in a gauze bag and tied tightly.
3. Pour the broth into a suitable pan, add granulated sugar. Set the container with the contents to maximum heat, and after boiling, reduce the temperature. Continue cooking until the grains are completely dissolved. If foam forms on the surface, be sure to remove it.
4. Place orange slices and a gauze bag with seeds into the hot syrup. With regular stirring, boil the mixture for 35 minutes. Remove the container with contents from the stove.
5. Carefully remove the seeds. Pack into prepared jars. Close and store in the cellar after cooling.

Orange peel jam

We suggest you consider a recipe for making orange jam and lemon. The dessert turns out to be very mild in taste, without any signs of bitterness. Cooking method. Orange jam with zest does not require additional jelly-forming components.

Products:

• lemon - 4 pcs.;
• oranges - 2.4 kg;
• water - 2 l;
• granulated sugar - 1.8 kg.

1. Wash the oranges, dry them and cut off the skin in a thin layer. Chop it using a grater or knife. Remove the bitter white skin from the fruit and chop the pulp into equal pieces. Be sure to remove the seeds.
2. Similar actions need to be done with lemons. Fill with the required amount of liquid. Cover and leave to soak for 24 hours.
3. After the time has passed, place on a sieve. Transfer to a clean cooking container, add sugar and mix thoroughly.
4. Place on the stove over medium heat. Cook for 30 minutes with regular stirring. Cool and package in sterile jars.

Orange and peach dessert

The combination of exotic fruit and citrus fruit is quite complex. By adding kernels to it walnuts, the delicacy turns out thick, nutritious and full of vitamins. Even children will like orange confiture with peach and nuts. The concentration of vitamin C and other useful elements allows you to regulate the work internal organs, increase immunity.

Products:

• water - 500 ml;
• granulated sugar - 4 kg;
• lemon - 600 g;
• walnut (kernels) - 200 g;
• oranges - 1.5 kg;
• peaches (hard) - 3.5 kg.

Then we follow the instructions:

1. Wash the peaches and pour additional boiling water over them. Carefully peel off the skin and remove the pit. Cut into medium cubes.
2. Wash the oranges and chop the zest on a fine grater. Remove the white film and cut into slices, being sure to remove the seeds. Otherwise, the jam will acquire a bitter taste.
3. Peel the walnuts from the inner films. Chop into small pieces.
4. Wash the lemons, cut off the zest in a thin layer and chop. Proceed with the pulp in the same way as with oranges and peaches.
5. Combine all fruit slices in one large container. Add citrus zest and water. Place on the stove, stirring first.
6. Cook over medium heat until the peaches are completely softened. Time no more than 30 minutes.
7. Meanwhile, turn on the oven, setting the heating temperature to 140 degrees. Pour the sugar into a suitable bowl and place it in the oven. Warm the product a little.
8. Once the peaches have softened, add the sugar, stirring regularly. After dissolving, add nuts.
9. At medium heating temperature, boil the mixture until thickened. Don't forget to stir the mixture constantly. The process will take from 10 to 15 minutes.
10. Pack into sterile jars and close tightly. Cool and store in the cellar or refrigerator.

Orange confiture recipewith ginger

Every person knows that oranges are rich in vitamin C. It is for this reason that scientists especially recommend consuming the fruit during epidemics of viral and bacterial infections. But it is worth remembering that orange is a strong allergen. Therefore, excessive intake can lead to serious consequences.

Products:

• oranges - 1.5 kg;
• granulated sugar - 1.45 g;
• lemon - 2 pcs.;
• chopped ginger - 8 g.

The procedure is as follows:

1. Wash all citrus fruits and place on a clean towel. Dry. Cut off the zest in a thin layer, remove the white film and chop the skin finely. Cut the pulp into medium-sized cubes. Be sure to remove the seeds.
2. Place the fruits in a thick-bottomed pan and cover with granulated sugar. Stir and place on low heat. Boil for 30 minutes, and a quarter of an hour later add chopped ginger root.
3. Stir and heat for the remaining time. Place in sterile jars, close tightly and store in a cool place.

You can get truly tasty and aromatic jam if you listen to some rules and recommendations. Then you won’t be able to drag your household away from the jar with the original dessert:

1. To determine readiness, you need to drop a few drops of the finished treat onto a flat dish and wait until it cools completely. If it did not spread, but rather became covered with a film. Otherwise, the dessert must be finished cooking, otherwise it will become moldy and ruin your mood in winter.
2. Cooking at high temperatures will not harm ready-made dish. The pectin is not destroyed and the jam turns out quite thick.
3. There is no need to throw away the remaining zest. Simply combine it with granulated sugar, transfer it to a food container and freeze it. You can later use it in baking or add it to tea.
4. There are no lemons on hand or you forgot to buy them. Don't worry, you can simply replace them with citric acid.

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 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. 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. Stir and place in a non-stick pan over high heat. There is no need to remove the foam that appears - it will disappear by itself. But you need to stir the bubbling liquid regularly. 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

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. 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. 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 sugar - a kilogram. 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

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. 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. 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

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. 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. 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

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 container suitable for use in microwave oven. We do the same with two lemons. 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. 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 into a “dome.”

Bread machine recipe

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. We put it in a bread machine bucket, cover it with sugar, add two soup spoons lemon juice. We launch the “Jam” program. That's all! You can brew tea and wait for a delicious dessert. If you like bitterness, you don't have to remove the zest. And 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

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. 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. 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.

What could be tastier than orange jam generously spread on a freshly baked pancake? Only two or three of these pancakes. You can’t imagine a better breakfast – it will fill you with energy and good mood for the whole day. If you do not have such a blank among your supplies, we will try to make it now in the most convenient way for you.

Read also the article: - simple recipes for the winter!

Method one - in a slow cooker

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

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

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

To obtain a homogeneous mass, peeled fruits are first pureed using a blender, meat grinder or food processor.

This orange jam recipe takes very little time:

1. First, thoroughly wash the fruit, remove a thin layer of zest from half and orange and chop it with a knife.
2. Peel the remaining fruit and cut it to your liking.
3. We weigh the fruit mass along with the zest and fill it with the same amount of sugar. If the oranges are very sweet, it is better to reduce the amount of sugar slightly.
4. Leave the mixture for several hours or overnight so that the released juice dissolves all the sugar.
5. Then put everything in the multicooker bowl and turn on the “Baking” or “Jam” mode.
6. We wait for the contents to boil and set the timer for half an hour. During this time, we manage to sterilize the jars.

The finished jam is poured into jars while hot, as it thickens after cooling.

Method two - in a bread maker

It’s even easier to make orange jam in a bread machine, since the magic unit will even stir itself. The main thing is that it includes the “Jam” program. We will need the following ingredients:

• 3 large oranges;
• 1.25 cups sugar;
• 50 ml water;
• 1/3 teaspoon citric acid;
• 5 tbsp. starch.

We will provide a recipe for making orange jam step by step photos for those who have not yet mastered the bread machine.

Select three large oranges and wash them thoroughly.

Peel them and cut them into pieces.

Place the chopped fruit in a bucket.

Add sugar.

Pour water.

Add citric acid.

Lastly, add starch and shake the bucket several times to mix the contents. All that remains is to place the container in the bread maker and turn on the desired mode.

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

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

Method three - in a pan, but from the peel

If in previous recipes we threw away citrus peels, now we just need them. Fans of orange peel jam claim that the boiled pieces of peel in it taste like marmalade. This preparation is perfect for filling cheesecakes, cheesecakes, cookies and fruit layers for cakes. To prepare the dessert you need the following ingredients:

• orange peels – 0.5 kg;
• sugar – 0.75 kg;
• water – 0.25 ml;
• half a lemon.

Sort out the peels and soak in cold water for a day, changing the water twice. Then drain the water and weigh the crusts. Sugar must be taken in a ratio of 1 to 1.5. Cut the crusts into strips 1 cm wide, and the strips into small cubes. The strips can be twisted rather than cut. The preserved bones are tied into a piece of gauze.

The seeds contain pectin, which allows the jam to thicken, so they can be used instead of starch.

The chopped crusts along with a gauze knot are poured with water and boiled for half an hour. After boiling, reduce the heat to low. The mixture must be stirred during cooking. wooden spoon. After half an hour, take out the bag with the seeds, add sugar and continue to simmer the jam for another hour and a half over low heat. Before turning off the stove, squeeze the juice of half a lemon into the pan and stir. Place the prepared orange peel jam into clean jars and roll up.

Method four - with the peel

Citrus peels contain essential oils, giving the fruit flavor and weight beneficial properties. Let's try to make orange jam with the peel. Such a product will bring more benefits and retain spicy notes. To prepare you should take:

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

Wash the fruits, cut into pieces and remove the seeds. Pass the oranges through a meat grinder. Place all ingredients except citric acid in a thick-bottomed saucepan. Cook for about half an hour. Before finishing, add citric acid, stir again and turn off. Place the prepared orange jam into jars and seal.

The last method is with additives

You can and should diversify the orange flavor by adding different spices, nuts or other fruits to the jam. Let's look at the most original supplements:

Oranges are amazing fruits. They go well with a wide variety of foods, giving them a bright festive taste. Using a minimum of simple ingredients, you can prepare orange jam at home for any gourmet.

Orange, lemon and ginger jam - video

Blood orange jam - video