Recipe for the most delicious orange jam. How to make jam from peeled oranges, ginger, lemon, banana, peach, rhubarb, apple, melon?

How to make orange jam?

Oranges can be bought in central Russia at almost any time of the year. But even ripe juicy oranges can never compare with the taste of aromatic and warming orange jam. During the cold winter season, having orange jam at home is only welcome!

Cooking orange jam is quite long and consists of the following steps:

Soaking oranges in water for 1-2 days
Boiling oranges in water
Peeling, sometimes peeling
Boiling oranges in sugar
Distribution of jam among jars

Orange jam is a delicious warming sweet in winter.
Orange jam is prepared with any toppings: ginger, rhubarb, lemon, peaches, melon.

Orange jam in a slow cooker, bread maker, microwave?

Progress does not stand still, so it has become fashionable to cook food not “the old fashioned way” on the stove, but in bread machines, microwaves and multicookers. Sometimes steamers and pressure cookers join this list, but more about them another time.

Let us analyze in detail the recipe for making orange jam in a slow cooker.

Products:

oranges - 3 kg
granulated sugar - 3 kg (less possible)
water - glass or 200 ml
lemon or lime (juice) - 100 ml

Preparation:

Peel the outside of the oranges and remove the white membranes from the inside.
Peeled oranges finely chopped
Combine sugar, lime or lemon juice and oranges. Leave for 2 hours
Prepare jars (wash and sterilize)
Pour some of the jam into the multicooker bowl. You won’t have room for the whole mass, you’ll have to cook it in parts.
Turn on the “steam” mode and cook for 40 minutes
If the oranges are not soft enough, repeat the procedure after 12 hours.
Pour the prepared jam into jars, close and remove

Orange jam in a slow cooker

Note to housewives! If you want to make orange jam even more “delicate”, then after the first cooking, beat the orange pieces with a blender until the consistency of puree. Then reduce the re-cooking time by half.

If a stir-cooker is more or less suitable for making jam, then how to make jam in a bread maker?!

Recipe for orange jam in a bread machine:

Products:

oranges - 1 kg
granulated sugar - 1 kg
lemon (juice) – 100 ml

Preparation:

Orange jam is prepared in a bread maker in the same way as in a slow cooker: oranges are prepared, mixed with sugar and juice
Next, the mass is laid out in the bread machine and the “jam” or “jam” mode is set
Then the finished jam is poured into sterilized jars

Orange jam in a bread maker
You can even make amazingly delicious orange jam in the microwave!

Products:

oranges - 1 kg
granulated sugar - 700 g
lemon or lime juice - 100 ml (or 50 ml if lime)

Preparation:

Wash the oranges very well to remove any dirt and soak them in boiling water for half an hour. This way the bitterness will go away
Peel the zest from the oranges, then peel without white films
Peel orange slices from films and seeds, finely chop
Next, you can use a blender to grind the oranges, or leave it as is and skip this step
Combine the zest, oranges, half the sugar, lemon or lime juice and peel, mix. Microwave at maximum power for 15 minutes (use a glass microwave dish!)
Remove the form with jam and stir. Add the remaining sugar, mix and microwave again for 15 minutes.
Pour the jam into prepared sterilized jars

Orange jam in the microwave

Interesting! Making orange jam can be much easier! It is not necessary to separate the zest from the skin. This step, like adding the crusts to the jam, can be omitted.

How to make jam from lemons and oranges in a slow cooker

A multicooker will always come to the aid of the housewife. In it, dishes do not burn and turn out especially tender.

To make jam from lemons and oranges, you will need:

oranges – 4 pcs.;
lemon – 0.5 pcs.;
sugar – 100 g;
water – 100 ml.

Cooking order:

The washed citrus fruits are cut in half and the pulp is extracted. For better consistency, the white streaks are also removed.
Juice is squeezed from a lemon.
Place all the ingredients in the multicooker bowl.
Select the “Steam” mode. After boiling, cook for 5 minutes. Turn it off, leave for 2 hours and cook for another minute. Repeat 1 more round.
The resulting mixture is poured into another container and crushed with a blender.
After this, the jam is placed in the multicooker bowl and the last round of boiling is performed.

Now you can use a fragrant and incredibly tender delicacy.

Apple-orange jam, recipe

Fragrant, inviting and bright orange and apple jam will probably appeal to everyone. It’s so nice in the winter to “open a jar” from summer or early autumn and eat it while watching a TV series or with family and friends!

Ingredients:

durum apples - 1 kg
oranges - 1 kg
water - 50 ml
granulated sugar - 500 g

Preparation:

Wash the apples, remove peels, seeds and stems. Cut into cubes (slices)
Soak oranges for 20 minutes in hot water or boiling water
Peel the oranges and remove the white membranes and seeds from the orange segments. Cut in small pieces
Pour water into a saucepan with a very thick bottom or cauldron. Then add the rest of the products. Mix
Place the bowl with the jam over medium heat. Then, as the jam boils, reduce the heat to low. Cook for at least half an hour, stirring frequently
Pour hot jam into pre-prepared jars and seal

The photo shows a very tasty dessert - orange and apple jam with cottage cheese!

Helpful advice! If you want to make your apple-orange jam even tastier, add cinnamon to it during the cooking process.

Specifics of preparing lemon-orange jam

To prepare tasty, aromatic jam (which, moreover, will be stored for a long time), you need to take a responsible approach to the choice of fruits and sterilization of containers.

Selection and preparation of citrus fruits

Choose ripe, elastic fruits with a strong peel. All wrinkled, rotten, spoiled items are immediately discarded.

Before cooking, the fruits are cut and all seeds are removed, and the peel is first doused with boiling water.

Sterilization of containers

The jars are pre-washed and sterilized in a pan of boiling water, a double boiler, microwave or stovetop oven.

Five-minute orange jam

Is it possible to make jam in 5 minutes? How real it is. But don’t rush to “turn on” the skeptic. Five-minute jam is not such a rarity now. However, this is one of the easiest ways to make jam. It is prepared in two boils.

Ingredients:

oranges - 1 kg
granulated sugar - 1 kg
water - 1.5 cups or 400 ml
citric acid or cinnamon to taste

Preparation:

Here everything is as always: peel the oranges from peels, seeds and films, cut
Chop the peels of two oranges into strips
Combine all ingredients, cook over low heat for 5 minutes after boiling.
Remove the jam from the stove for 12 hours, cover with a lid.
After 12 hours, boil the orange jam again (after boiling for 5 minutes)
Pour into sterile jars

Preparing oranges for orange jam

Orange jam with peel

What is the secret of aromatic orange jam, besides spices? In the peel! Yes, yes, it is the jam made from oranges with peel that turns out to be the most delicate and pleasant to the taste. Just for those who love delicious food.

Ingredients:

oranges - 1 kg
orange peels - 1 kg
lemons - 200 g
sugar - 1.5 kg
water - 0.5 liters

Preparation:

Peel whole oranges, remove membranes and seeds from orange slices, finely chop
Cut the orange peels into long strips, after rinsing them with water and pouring boiling water over them to remove bitterness.
Lemons can be cut with the peel, or you can remove the zest and add it later
Combine all ingredients in a bowl (saucepan), stir
Cook over low heat after boiling for about an hour
Remove from heat, pour into prepared sterilized jars

This is how orange jam with peels is made

Kiwi jam with lemon

For a more pronounced citrus taste, boil lemons with “Chinese gooseberries” in equal proportions.

Take a kilogram of each fruit, 800-1200 g of sugar, depending on the desired sweetness of the jam. The more ripe the kiwi, the sweeter the preparation will be.

You need to zest the lemons and blanch the peeled fruit for 5 minutes in salted water.

Cut the peeled kiwi and prepared lemons into slices or small cubes, cover with sugar for 2-3 hours.

Stir the fruit mixture and let it heat up. When it starts to boil, reduce heat and simmer for 10 minutes. Cool for 6-8 hours, then repeat the boiling procedure. There is no need to cool the jam a second time; it is immediately rolled up for the winter or cooled and served.

Orange and lemon jam

No less tasty jam than the previous ones is jam made from oranges and lemons. The sweet taste of orange is interrupted by the tart and sour taste of lemon. These two fruits complement each other perfectly.

Ingredients:

oranges - 1 kg
lemons - 1 kg
sugar - 1 kg
lemon or ox juice - 200 ml

Preparation:

First, pour boiling water over the oranges
Wash the lemons and cut them, including the peel, into cubes or slices.
Prepare oranges according to the standard: remove peel, white partitions, seeds. Cut into cubes
Place oranges, water and lemons in a bowl or saucepan. Add half the sugar
Cook the future jam over low heat for half an hour. The time can be increased a little
Cover with a lid and put the jam in a cool place (but not cold) for 12 or 24 hours.
Add the remaining sugar to the jam. Boil the jam again, this time for 20 minutes.
Pour into prepared jars

Fragrant orange and lemon jam

Important! Jam should only be served chilled! It acquires a pleasant jelly-like consistency.

Ginger and orange jam

This recipe is perfect for making sandwiches! The consistency of the jam is thick, but not as thick as hardened honey. The jam is convenient to spread on bread, rolls, or simply eat as a snack with hot tea.

Ingredients:

oranges - 1 kg
lemons - 700 g
sugar - 1 kg
ginger (root) - 200 g (less is possible, go by taste)
water - 2 glasses

Preparation:

Wash the oranges immediately and remove peels and seeds. Cut in small pieces
Wash lemons, remove seeds, cut into cubes with peel
Peel ginger, grate on a fine grater
Combine oranges, lemons, sugar, half the ginger and water
Cook the future jam for half an hour from the moment it boils
Then add the remaining ginger and cook for another 20 minutes
Pour into jars and roll up

Jam with oranges and ginger

Take note! With this method of cooking, ginger does not “evaporate” into the air, but retains its aroma until the very end.

Banana and orange jam

An unusual combination - banana and orange. Nutritionists do not recommend eating these two fruits raw together, because they will interfere with each other’s absorption, but they make excellent jam! Note to all exotic lovers!

Ingredients:

bananas without peel - 1 kg
oranges with peel - 1 kg
granulated sugar - 1.5 kg
water - 1 liter (less possible)

Preparation:

Wash the oranges very well and remove the peel. Ideally, you need to remove the seeds
Cut bananas lengthwise, then crosswise.
Oranges cut into cubes
Combine sugar and water, make syrup
Add prepared banana and oranges to the syrup, stir
Cook for at least one and a half hours, or better yet, two hours over low heat. Stir occasionally
Pour into sterile jars and seal

Orange and banana jam

Important! If you want to give this already special jam an even richer taste, add cinnamon or citric acid. Then everyone will remember your jam for a long time!

Pumpkin and orange

Time: 1 hour.
Number of servings: 15 persons.
Calorie content of the dish: 897 kcal.
Purpose: for dessert.
Kitchen: homemade.
Difficulty: medium.

This delicacy has a lot of advantages: firstly, it is a tasty storehouse of vitamins, and secondly, there is not a single gram of sugar - only honey, which is much more healthy. Choose nutmeg pumpkin varieties (pear-shaped): it is sweeter and has more tender flesh. If you want a more interesting taste, you can add lemon or a little grated ginger root.

Ingredients:

pumpkin – 1 kg;
oranges – 0.8 kg;
honey – 100 g;
water – 250 ml.

Cooking method:

Cut the washed oranges into cubes, remove the seeds with a sharp knife, and grind the pulp and peel in a meat grinder until the consistency is uniform.
Grind the pumpkin pulp in the same way and mix with the orange pulp in a saucepan.
Pour in water, cook for 40-45 minutes. at low power.
Add honey, stir. After cooling completely, pour into jars and store in the refrigerator.

Rhubarb and orange jam

Red and orange are a pretty bright combination! Usually rhubarb is boiled with strawberries, but why not take the risk if the strawberry harvest is not going well and make orange and rhubarb jam?

Ingredients:

rhubarb (stems) – 1.5 kg
oranges - 1 kg
granulated sugar - 2 kg

Preparation:

Peel the rhubarb from films, if any, and cut into cubes. The smaller the better
Peel the oranges from peels, membranes and seeds and chop finely
Separately slice the orange peel
Mix everything and leave to soak for 30-40 minutes. Oranges and rhubarb will give juice during this time. Do not drain the juice
Place the future jam on the fire (low) and cook from the moment of boiling for 30 minutes
Pour into prepared jars, roll up the lids

Rhubarb and orange jam

Take note! You can change the amount of sugar in this version of orange jam at your discretion, but the ratio of the mass of oranges and rhubarb to the mass of sugar should be at least 2:1.

Peach and orange jam

Peach adds juiciness to orange jam. Peach-orange jam has a special taste, delicate and soft. It is prepared in much the same way as orange and banana jam.

Ingredients:

peaches – 1 kg
oranges - 1 kg
sugar - 2 kg
water - 0.5 l

Preparation:

Pour boiling water over oranges and peaches
Peel the peaches, remove the pits and finely chop
Do the same with oranges. If desired, you can also remove the white veins. Slice
Mix sugar and water separately. Boil the syrup. At this stage, if you really want, you can add a pinch of citric acid, or a couple of cinnamon sticks, which should be removed after 5 minutes of infusing the syrup
Add the prepared fruits to the hot syrup and simmer for at least 30 minutes, preferably up to 45
Pour hot jam into jars and close

Orange and peach jam

Important! To make this jam very fragrant, grate the orange zest and add it along with the fruit. Or you can use the scalded orange peels that were left over from the very beginning. They need to be finely chopped and added to the fruit in syrup.

Orange peel jam: homemade recipes

Do you know that:

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Compost is rotted organic remains of various origins. How to do it? They put everything in a heap, hole or large box: kitchen scraps, tops of garden crops, weeds cut before flowering, thin twigs. All this is layered with phosphate rock, sometimes straw, earth or peat. (Some summer residents add special composting accelerators.) Cover with film. During the process of overheating, the pile is periodically turned or pierced to bring in fresh air. Typically, compost “ripens” for 2 years, but with modern additives it can be ready in one summer season.

In Australia, scientists have begun experiments in cloning several varieties of grapes grown in cold regions. Climate warming, which is predicted for the next 50 years, will lead to their disappearance. Australian varieties have excellent characteristics for winemaking and are not susceptible to diseases common in Europe and America.

“Frost-resistant” varieties of garden strawberries (more often simply “strawberries”) need shelter just as much as ordinary varieties (especially in those regions where there are snowless winters or frosts alternating with thaws). All strawberries have superficial roots. This means that without shelter they freeze to death. Sellers’ assurances that strawberries are “frost-resistant,” “winter-hardy,” “tolerates frosts down to −35 ℃,” etc. are deception. Gardeners must remember that no one has yet managed to change the root system of strawberries.

One of the most convenient methods for preparing a harvest of vegetables, fruits and berries is freezing. Some believe that freezing causes the nutritional and health benefits of plant foods to be lost. As a result of the research, scientists have found that there is practically no decrease in nutritional value when frozen.

It is believed that some vegetables and fruits (cucumbers, stem celery, all varieties of cabbage, peppers, apples) have “negative calorie content,” that is, more calories are consumed during digestion than they contain. In fact, only 10-20% of the calories received from food are consumed in the digestive process.

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The homeland of pepper is America, but the main breeding work on developing sweet varieties was carried out, in particular, by Ferenc Horvath (Hungary) in the 20s. XX century in Europe, mainly in the Balkans. Pepper came to Russia from Bulgaria, which is why it received its usual name - “Bulgarian”.

Melon and orange jam

Not everyone will like melon and orange jam due to its special taste. No other jam has a similar taste. Want your dessert to stand out at a dinner party? Add orange-melon jam to it!

Ingredients:

oranges - 0.5 kg
melon – 2 kg
sugar - 2 kg
water - 1 l

Preparation:

Peel and seed melons, cut into small cubes
Blanch the oranges in boiling water for a couple of minutes, remove the skin and remove the seeds.
Cover the melon with 1 kg of sugar. Let it brew for a couple of hours
Make sugar syrup: mix remaining sugar and water
Pour syrup over prepared melon. Cover tightly with a lid. Leave for 24 hours
Drain the syrup and boil again. Pour it over the melon again
Leave the almost ready jam for 12 hours
Add oranges, cook for 15 minutes
Pour hot jam into jars. Roll up

Melon and orange jam

Take note! One of the important indicators of the readiness of melon-orange jam is the color of the melon itself. If it becomes transparent, the jam is ready. If this happens earlier than indicated in the recipe, the last cooking time can be reduced to 5 minutes.

Lemon jam - 5 delicious recipes

Ksenia Garastyuk • 09.14.2018

Who doesn’t know that lemon is a natural storehouse of vitamin C, an irreplaceable natural medicine in winter and an invigorating and tonic fruit in summer. Lemon jam is not only a fragrant delicacy reminiscent of summer, but also a savior from harmful bacteria and germs.

The citrusy rich taste will delight lovers of sour. You can use the jam as a filling for desserts or make lemonade with it by adding a couple of mint sprigs and ice. Lemon jam is also one of the components of the sauce that is served with chicken or fish.

It is better to cook a liquid treat from fresh fruits. To determine the ripeness of a lemon, rub its skin with your finger. If you smell a citrus aroma, the fruit is fresh; if the smell is barely perceptible, then the lemons are stale.

When preparing lemon jam for the winter, you need to exclude any possibility of contact of the fruit mass with metals. This means that you need to cook the jam in a stainless steel pan, stirring the jam only with a wooden spoon. Otherwise, the sweet mass may oxidize and acquire a rusty tint, and such jam will no longer be suitable for food. For the same reason, twisted jars should not be turned over so that the lemon mixture does not touch the metal lid.

There is one trick that will make lemons fragrant and juicy: put the whole fruits in boiling water for a couple of minutes. Take it out and then follow the recipe.

Classic lemon jam recipe

Before cooking with fruits, be sure to wash them with soap - the peel absorbs harmful substances, they all need to be removed.

Ingredients:

1.5 kg lemons;
2 kg sugar;
750 ml water.

Preparation:

Cut lemons with skin into half rings.
Place in a saucepan, fill with water.
Add half the specified amount of sugar. During the cooking process, stir constantly and skim off the foam.
Cook for a quarter of an hour.
Remove from the stove, cover the pan and let sit for 5-6 hours.
Bring the lemon mixture to a boil again. Add the remaining sugar. Cook for 15 minutes. Leave for another 5-6 hours.
Pour into jars and roll up.

Lemon and zucchini jam

The original component in the jam does not reveal itself in any way - usually no one believes that zucchini is hidden in the sweet and deliciously aromatic syrup. Take only a young vegetable; an overripe zucchini will ruin the taste of the jam.

Orange jam

Jam has a special consistency... jammy. It is neither thick nor runny. It has a transparent structure, literally shines through. To make delicious orange jam you will have to work hard.

Ingredients:

oranges – 500 g
lemons - 500 g
sugar - 2 kg
cinnamon
vanillin or vanilla (optional)

Preparation:

Remove zest from oranges
Chop the oranges fairly large and remove the seeds. Cover fruits with sugar for 3 hours so that they give juice
At the same time, squeeze the juice from the lemons, discard the seeds, and pour the juice into the soaked oranges.
Cut the lemons themselves into strips and add 1.5 liters of water. Boil for about 5 minutes. Then drain the water and add the same amount of fresh water. This time cook for at least an hour. Ideally until the lemon peel is soft
Now strain the lemon decoction and add it to the container with oranges. Add spices there too
Boil oranges with other ingredients for at least one and a half hours
Remove the cinnamon stick from the jam (if added) and beat the remaining mixture with an immersion blender until pureed.
Add zest to jam
Bring to a boil, turn off
Pour the jam into jars and roll up

orange marmalade the way it should be

Orange and tangerine jam

Tangerine and orange jam is 100% winter, even New Year's. It exudes the spirit of Christmas, gifts, pre-holiday fun and a Christmas tree. In the summer heat, it's nice to remember the spirit of the New Year.

Ingredients:

oranges - 1 kg
tangerines - 1.3 kg
sugar - 2 kg
juice of 2 lemons
water - 700-800 ml

Preparation:

Scald the washed fruits with boiling water, remove the skins from them
Cut oranges and tangerines into slices or thin slices. Remove the seeds
Prepare sugar syrup: mix water, sugar and lemon juice.
Pour syrup over tangerines and oranges. Leave for 3 or more hours
Boil the future jam for 10 minutes, then turn off and cool completely. Repeat 3 more times (for a total of 4)
Pour the jam into pre-sterilized jars

Orange-tangerine jam

Orange jam without sugar, recipe

Orange jam, or rather sugar-free jam, is quite easy to prepare. This dessert is a dietary dessert and is prepared with a sweetener.

Ingredients:

oranges - 400 g
agar-agar - 1.5 tablespoons
sweetener to taste

Preparation:

Remove the zest from half the oranges (grate or cut)
Peel the oranges from films and seeds until only the pulp remains
Blend oranges in a blender, add sweetener
Pour the orange puree into the pan, add agar-agar. Boil for 2-3 minutes
Serve immediately, or pour into jars and roll up

Orange jam without sugar

Orange jam with young carrots

Cooking process:

Rinse the lemons well and dry on a towel. Cut the zest from them and grind in a blender or using a meat grinder. Divide the lemons into several parts for convenience. Remove all seeds from the slices. Place the chopped slices in a bag made of gauze and carefully squeeze lemon juice out of them.

Wash the oranges thoroughly, dry, peel, cut into slices, remove the seeds. Using a gauze bag, also squeeze out the juice, as you did with a lemon.

Take young carrots, rinse under running water, peel and cut into thin slices. If desired, you can chop the carrots by passing them through a meat grinder or using a blender. This point is a matter of taste.

After the carrots are cut, place them in an enamel pan along with the lemon zest.

Pour lemon and orange juices on top. Place the bag of seeds in the pan. Place everything on moderate heat and remember to stir constantly so that nothing burns. Cook until the lemon zest softens. Then take out the bag with the seeds and add sugar.

Continue cooking for about an hour, stirring, remembering to remove the foam.

As a result, pour the resulting tasty hot delicacy into jars. Seal with lids and place in a dark place, bottom up, until completely cooled.

Such jam is less expensive in terms of cost, but at the same time it is not inferior to other types of jam in its taste.

Orange jam is becoming more and more popular every year. Once it was considered almost exotic, but now it has reliably entered our diet in addition to the usual types of this delicacy. And for good reason. This bright and sweet miracle is worth making. And the peel will make it as saturated as possible with valuable vitamins and minerals.