Step-by-step recipes for orange jam with zest and peel for the winter at home, with and without pectin

A sweet dessert with fruit pulp and light sourness, watery for pancakes and thick for pies and cakes - orange jam has a huge number of fans. And there are even fewer masters who can prepare truly tasty and fragrant confiture. With all this, it was a resident of the northern country, Scotswoman Jenny Keiller, who first came up with the idea of using oranges to make jam.

1 Individualities of making orange marmalade
2 Preparation of the main ingredient
3 Recipes for making orange jam at home
- 3.1 The usual recipe for the winter
- 3.2 In a slow cooker
- 3.3 With zest
- 3.4 With butter
- 3.5 With mint
- 3.6 With agar-agar
- 3.7 With pectin
- 3.8 With lemon
- 3.9 From oranges with peel
- 3.10 With cinnamon
- 3.11 With ginger
- 3.12 With grapefruit
4 Storage

For her newest dessert, she used unripe citrus fruits with peel and sugar.

Individualities of making orange marmalade

To cook this sweet and sour delicacy, you need to know the secrets of production:

Oranges contain a lot of juice, which evaporates when cooked. To avoid this and get a huge amount of confiture, it is recommended to use thickeners during production: gelatin, pectin or agar-agar. This is how the jam comes out thickest.
When using thickeners, you need to pay attention to their composition and advice from manufacturers. If they do not coincide with the recipe, then you should follow the advice given on the packaging of the gelling agent.
To make the taste of orange confiture more intense or subtle, add cinnamon, cognac, ginger or other spices and products.

Preparation of the main ingredient

Before you start cooking citrus sweets, it is important to correctly prepare its main ingredient - oranges. It is no secret that traders apply wax to fruits to give them a more attractive appearance and extend their shelf life. Citrus fruits need to be carefully washed: first with cold tap water, then with boiling water and, finally, with water at room temperature using a hard lip. You can also use a special detergent to remove wax.

Another important point when preparing oranges is the elimination of the bitter taste, which is imparted by the snow-white layer located between the pulp and the skin. To prevent the jam from becoming bitter, you need to peel the citrus fruits and remove the layer, or put them in water for 24 hours to soak.

Recipes for making orange jam at home

Orange jam for breakfast is a good way to recharge your batteries. It is not difficult to prepare the product without the help of others, at home. There are a huge number of easy methods and recipes for confiture from “sunny” citruses to suit any taste.

The usual recipe for the winter

The housewife can quickly prepare orange jam for the winter. To do this you need to take:

1 kilogram of unpeeled oranges;
200 ml water;
700 grams of sugar.

Wash the citrus fruits, remove the zest with a grater, cut the fruits, remove the snow-white veins, and remove the seeds. Scroll the pulp through a meat grinder. Pour water into the pan and place the resulting fruit mass, add the required amount of sugar. Let it simmer over low heat, and after boiling, reduce it. The mixture is cooked for 50-60 minutes. At this time, you need to stir it to avoid burning.

The finished jam becomes thickest and acquires a pleasant amber color. After removing it from the heat, you need to skim off the foam and pour it into sterilized jars. Leave the jam to cool, turning the container upside down.

Recipe Collection

Orange jam – 3 delicious recipes!

My friends, what could be more pleasant than breakfast with the freshest crispy bun and amber orange jam ?

There are many methods for making this delicious sweet.

Such jam with the skin, without the skin, with zest, grapefruit, lemon, peach, apple, sea buckthorn, nuts, with the addition of pectin, also with cinnamon, ginger and mint.

Naturally, eating any fruit, including oranges, is even more beneficial when fresh, but this is a seasonal product, so we will not miss the opportunity and will create a delicious, fragrant preparation that will amuse us all year round.

Orange jam is perfect for making various 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 unsurpassedly improves your mood!

Now I will show you 3 delicious orange jam recipes prepared using different methods.

LIST OF INGREDIENTS

No. 1 – ORANGE JAM WITH PECTIN

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

Pectin addition rate:

FRUIT / SUGAR / PECTIN

1 kg 500 g 10-20 g

1 kg 250 g 20-30 g

No. 2 – “AMBER” ORANGE JAM

1 kg peeled oranges
1 lemon with peel
1 kg sugar

No. 3 – ORANGE JAM WITH PEEL

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

Orange jam – 3 delicious recipes – STEP-BY-STEP RECIPE

Let's start with the quickest and most common method - prepare the most necessary and least 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 hard brush, doused with boiling water and wiped dry.

In this recipe, we will not need orange peels; we will make jam from the unblemished pulp.

But before that, 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 consumed, link ▶ https://youtu.be/TaG5G -NVEBk

This time I will not remove the zest, but will cut off the peel completely and make candied orange peels .

We peel oranges using any method that is convenient for you.

You can make cuts and remove the skin as usual, or cut it with a knife.

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

Sliced oranges need to be chopped using a meat grinder, a regular or submersible blender.

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

This is how 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 give a slight sourness to our jam and add its pleasant citrus note.

Before you chop 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 any kilogram of cooked 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 any 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; the most 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 now on, cook the mixture over medium heat, stirring continuously, for no more than 5 minutes.

And for those who like a light, pleasant citrus bitterness and to enhance the taste, smell and the most intense orange color, at this step you can add zest to the jam, which you previously removed from the skin.

By this time the containers should already be prepared, I have small ones, 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 containers, close them tightly and leave to cool at room temperature.

The jam is watery while it’s hot, but once it cools it will thicken, just like jam should.

In addition to regular use, orange jam prepared using this method is excellent as a marinade for meat and poultry.

For another recipe, we also peel the oranges in advance 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 there are any, and literally do the same with the lemon, which is better to throw in with the peel, but I didn’t have one because... I needed the lemon zest for another recipe, and I didn’t leave the snow-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 how you crush the citrus fruits, I just decided to show you that in both options the result will be similar.

Pour sugar into a saucepan with crushed fruits 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 from time to time and the thicker it becomes, the more often you stir to avoid burning the jam.

If a fruit foam is created, collect it from the surface of the jam.

During this period of time, the mass will boil down perfectly and acquire a pleasant amber color.

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

After an hour, without turning off the stove, pour the hot mixture into containers and close with 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, after cooling, becomes significantly thicker, very fragrant, tastes pleasant, refreshing, and moderately sweet.

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

The amber-colored jam, which we boiled for an hour, is the thickest and richest, the taste is the sweetest and richest, actually orange honey.

But there is also one waste-free method for making orange jam that our family loves.

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

This jam comes out very thick and of all 3 recipes it is the most fragrant due to the presence of citrus peels, which also impart a pleasant, light bitterness, as befits orange jam.

All three recipes for making orange jam are different in the method of preparation, the time spent and the final result, but any 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 will be a good gift for any gourmet.

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

If you have never made such a preparation , I recommend making it - the result will outshine all your expectations!

I wish everyone a pleasant tea party!

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Orange jam – 3 delicious recipes – VIDEO RECIPE

Orange jam: manufacturing methods - how to create orange jam without the help of others, quickly and easily

A catchy jam with a rich amber color and inimitable smell, made from new oranges, wins the hearts of housewives. This delicacy is absolutely easy to prepare. In this article we will try to understand all the intricacies of making a dessert dish from oranges yourself.

There are quite a lot of methods for making citrus jam, but we have prepared for you a selection of the most successful and delicious recipes.

How to choose oranges

Fruits should be taken with thick, dense, smooth skin. Wrinkling of the surface is unacceptable, as well as the presence of dents, darkening and signs of rottenness. The color of the skin and the size of the fruit do not matter.

Fruit pulp can have different acidity. Some oranges are the sweetest, others are sour. Therefore, using the recipes below, the amount of sugar can be slightly varied either up or down, depending on the taste of the oranges.

Before cooking, the fruits must be washed in warm soapy water, then rinsed and wiped with towels.

Orange jam: recipes

Option number 1 - With pieces of fruit

A kilogram of oranges is washed, then any fruit is cut into four slices. The seeds are removed from them and cut into thin slices. The tenderloin is covered with 600 grams of sweet sand and lightly mixed. They do this very carefully to keep the pieces intact. Cover the container with candied fruits with a lid and leave at room temperature for a couple of hours. During this period of time, a fairly large amount of juice will be released from the oranges.

Place the orange pieces in the juice over medium heat and cook the jam for 25 minutes. The foam that forms on the surface is regularly removed with a spoon, and the mass is stirred.

Without waiting for the dessert to cool, it is poured into sterile dry jars and screwed on with lids.

Option No. 2 – With the introduction of a meat grinder

This version of making jam can be created with or without orange peel. In the first case, the finished jam will be slightly bitter.

We will tell you about an option for making jam from peeled oranges.

The fruits are washed and their skins removed. The pulp is separated into slices and cleared of seeds. Then the slices are crushed with a meat grinder. In this case, using a blender will be the least effective, because the partitions will not be able to grind well. The puree is weighed. For any 500 grams of fruit mass, take 300 grams of sweet sand. The bowl is placed on low heat and, with constant stirring, the crystals are completely dissolved. After this, cook the delicacy for 5 minutes and turn off the gas. The cooled product is boiled again for 5 minutes. There should be three or four such manipulations.

The main highlight: there is no need to cover the jam with a lid while it cools!

After the mass has been heated for the last time, it is packed hot into small prepared containers and covered with boiled lids.

Option No. 3 – With added water

The proportion of oranges, sugar and water is 2:2:1. Thus, per liter of water take 2 kilograms of fruit and 2 kilograms of sugar.

Oranges can be chopped into pieces, as in the first of the proposed recipes, or passed through a meat grinder. Water and sugar are added to the fruit mass. Place the jam on the fire and cook for 45 minutes on low heat. During this period of time, the dessert will thicken and be viscous.

Flavoring additives for orange jam

Jam made only from orange is very tasty in itself, but to make preparations for the winter different, you can add various additives to the jam during the manufacturing process in the form of other fruits, fruit juice or spices.

The most popular in this case are orange jam with lemon, or jam prepared with the addition of ginger root and cinnamon.

The channel “I Wish You Live Like This” will tell you how to make orange-lemon jam with ginger.

Rules for storing orange preparations

Jam made from citrus fruits does not differ in storage technology from other winter preserves. The best location for jars with blanks is a cellar or basement. If you don't have a lot of jars of orange jam wrapped, you can store them in the refrigerator. The shelf life of the jam is 1 year.

Orange jam

In a particular cook’s collection of preparations there will certainly be a jar or two of orange jam. Jam is not bad with everyday baking, it is included in several recognizable pastries and cakes. Fragrant orange confiture is an irreplaceable, basic thing in the household - I recommend it!

Among the ingredients of orange jam is lemon. It helps in gelling and balances the flavor of the product. If you add grapefruit and lime to oranges, the jam will acquire a unique bitterness and a narrow, not like orange, sweetness. The result will be a citrus jam that has a fascinating taste, but since the base is oranges, let’s reserve their birthright: let it be called orange.

I seasoned the orange jam with agar and dark rum (you can substitute liqueur). Agar-agar is an optional ingredient, because oranges gel on their own. But since I use jam both for tea and as an ingredient in baking, I need it to be guaranteed thick. Well, you will like not to spread jam on bread, but to scoop it into a spoon.

About manufacturing technology

First, we soak the fruits and zest in water for a day to remove the bitterness from them (blanching is a candidate, but with the most moderate result). Later, add sugar to the squeezed fruits and cook quickly, over high heat, then the natural pectin will not have time to destroy. We won’t boil it like traditional jams! And immediately pour the hot confiture into pre-sterilized jars. The conditions “hot” and “immediately” are indispensable if we want the jar to stand for a long time.

The ratio of citrus fruits and sugar, the calculation principle itself, is borrowed from tips for making jams and confitures by Pierre Hermé.

Ingredients

4 oranges
1 grapefruit
1 lemon
2 small limes
sugar
water
3 teaspoons dark rum “Bacardi”
1 tsp. agar-agar

Manufacturing

Carefully, using a brush and detergents, wash the fruits, then rinse them properly. Thinly, without touching the snow-white part, remove the zest with a potato peeler.

Cut the third part of the orange zest into narrow strips 2-3 cm long.

Don't throw away the rest of the zest! Mix it with sugar and freeze it for future desserts.

We clean the fruits from the snow-white part, disassemble them into slices, get rid of partitions and seeds.

We weigh the peeled citrus fruits and zest that we will use. Add to it an amount of water equal to the weight of the fruit. We close the lid and put it away for the day in a cold space, for example, on the balcony.

The next day, squeeze out the fruit and weigh it. Add sugar equal in weight to the squeezed jam (I used 500 g of sugar).

I recommend not throwing out the orange water, but seasoning it with sugar, or preparing homemade lemonade according to all the rules - have no doubt that it will perfectly relieve thirst.

Place on the fire, bring to a boil and cook over medium heat for 20-30 minutes. The time depends on the amount of jam. Mix a couple of times.

A few minutes before the end of cooking, I added agar-agar. This step is optional, but agar will give you the thickest consistency of jam. If you don’t have agar, use pectin or gelfix and follow the instructions. And I'll tell you about agar.

Pour 1 teaspoon of agar powder with half a glass of water and leave for 5-10 minutes.

Then we put the agar on fire. Bring the mixture to a boil and remove from heat, stirring constantly. The mass should become similar to jelly, after which we pour it into the pan with the preparation and mix it properly. The gelling of orange jam with agar-agar will occur as it cools.

At the end, add alcohol for flavor. We check for readiness. The jam is ready if the drop on the saucer “wrinkles” when you “move” it with your fingernail. Be sure to finish the jam! Otherwise it will become moldy.

Carefully fill pre-sterilized containers to the neck with hot liquid and seal them. Turn it over and wrap it in a blanket. We wait until the orange jam cools down and send it to a cold space.