Orange Jam - General Description
It’s hard to imagine a man who wouldn’t love orange jamIts scent spreads throughout the rooms and reminds of the warm sunny days of summer. Orange jam cannot be called characteristic for Russia, but in recent years, thanks to its amazing taste, it has become actively prepared by our hostesses. There are many options for creating a dessert, it is cooked from peeled fruits, oranges in a peel, crusts, zest, with the addition of vegetables and fruits.
Orange Jam - Cooking Utensils
When making orange jam, the same dishes are used as when cooking other types of sweet dessert. The ideal option is an enameled basin or a large pan, stainless steel utensils are suitable. Before use, the container must be thoroughly washed, while making sure that no drops of detergent remain on the walls. Roll orange jam in pre-sterilized glass jars (the recipe is familiar to every housewife).
Orange Jam - Fruit Preparation
The principle of preparing fruits for jam depends on what the dessert is cooked from - peeled oranges, peeled oranges, crusts or grated zest.
Oranges with peels are prepared as follows: the fruits are blanched for several minutes in boiling water (this procedure helps to remove bitterness), then they are cut into pieces, the flesh is pulled out, it is better to carry out this procedure over the saucepan so as not to lose juice, it is the base of the jam .
If the jam is made from peeled oranges, peel the peel, divide the fruit into slices, remove the seeds and cut into small pieces.
Dry crusts for jam, should be poured with water for 30 minutes, then cut into thin slices.
Prepared for cooking oranges or crusts should be poured with hot sugar syrup, the recipe of which depends on the type of jam.
Orange and Lemon Jam
Ingredients:
- 2 kilograms of oranges;
- 1.5 kilograms of lemons;
- juice of 4 lemons;
- sugar (the amount depends on the juiciness of lemons).
Cut oranges and lemons together with zest into small pieces, remove the seeds so that the jam does not acquire additional bitterness. The easiest way to perform this process is on a special shelf, in which case the juice will not “run away” and the jam will be more saturated and aromatic.
Sliced slices of citrus should be soaked in cold water in a ratio of 1: 3 (1 part citrus to 3 parts of water). Let the fruit brew for 12 hours.
Put the foundation of future jam on the stove and cook for 20 minutes, then remove from heat and place in a cool place for another day.
Add the juice of 4 lemons to the jam, the same amount of sugar and cook the orange dessert for 30 minutes.
Pour the jam into the jars and roll the lids. Do not worry that the dessert has a liquid consistency, after cooling it will turn into jelly.
Orange Peel Jam
Ingredients:
- 1 kilogram of orange peels (you can take the zest);
- 1/2 liter of water;
- 1.5 kilograms of sugar;
- 1 lemon (if you wish).
Frozen orange peels are slightly defrosted, cut into small pieces. Pour the jam base with water and cook for half an hour, add sugar and cook for 1.5 hours. After the jam is ready, you can add the juice of one lemon to it.
Orange and zucchini jam
Ingredients:
- 1 large zucchini;
- 3 oranges;
- 1 kilogram of sugar;
- lemon acid.
Zucchini must be peeled and pitted, grated, add sugar and leave to stand for 4 hours. Bring the jam base to a boil and leave again for 4 hours. Twist the oranges in a meat grinder with the peel, add to the zucchini and bring to a boil, leave for 4 hours. Boil the dessert again, add a little "lemon", put it in glass jars and roll it up.
Orange jam without boiling
Ingredients:
- 1 kilogram of gooseberry;
- 1 large orange (remove seeds);
- 1 kilogram of sugar.
Pass oranges and gooseberries through a meat grinder, mix with sugar, put in washed soda and scalded jars. Do not roll up the filled glassware, but close it with plastic lids. It is best to store such a delicacy in a cool darkened room or in the refrigerator, so the hostess will be sure that in her bins there is a tasty and aromatic treat
Jam from oranges - useful tips from experienced chefs
If you make jam from peeled oranges, be sure to add the fruit zest (not more than a few teaspoons), passed through the meat grinder, to make the dessert more fragrant and fragrant.
Before adding oranges to the future jam, cut and try each of them, if you get bitter, immediately sort it to the side, if a poor-quality product gets into the jam, it will get an unpleasant color, if the jam turns out to be a bad orange, the dessert will not be stored for long .
Always get rid of orange seeds, otherwise the jam will be bitter.
It is not necessary to suffer for a long time with the zest, it can be removed using an ordinary large grater, do not be afraid that it is large, suitable for the zest.
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