Homemade orange peel jam

Everyone, without exception, loves fruits, especially if you make sweet jam from them. There is a raspberry, cherry or apple delicacy in every home, and this selection of photo recipes will help you make exotic orange jam.

To prevent the jam from burning during cooking, use an enamel pan or stainless steel cauldron.

For jam, only sweet ripe oranges are selected, from which the seeds must be removed (they contain bitterness). If the recipe assumes the use of oranges with the peel, they are pre-blanched for several minutes. This will help get rid of the bitter taste of the skin. And the dried orange peels are first poured with water for half an hour so that they soften (see jam from watermelon peels with lemon for the winter and an orange).

To give the delicacy a more fragrant aroma, add a couple of teaspoons of its crushed zest to the peeled pulp of oranges.

A simple recipe for a fragrant orange dessert

The most delicious orange jam is not difficult to make. For two liter jars of the finished product, you should take:

• 4-5 large oranges;
• sugar – 5 glasses;
• water – 400 ml.

Add cinnamon or cloves if desired.

Cooking instructions:

1. Cut off the peel from the washed fruit and remove the seeds. Cut the pulp into cubes.
2. Dry a little and chop half of the orange peels in a blender. You can just cut it into strips.
3. Put the pulp and zest in a saucepan, add sugar and water, bring to a boil and let cool.
4. Boil the cooled jam again.

This jam is ideal as a filling for thin pancakes. You can also spread it hot in sterilized jars and roll it up.

Astringent Orange Dessert

Peeled orange jam is especially tasty because it has a light tart note. Due to the lack of water, such a dessert turns out to be quite thick and is ideal as a filling for pies. For jam, you need oranges and sugar in a 1: 1 ratio.

Wash the oranges thoroughly and simmer for 15 minutes, until the zest becomes soft.

Cool the fruits and cut into medium-sized pieces.

Put them in a saucepan, cover with sugar and leave for 30 minutes to let the juice start.

Cook for 1,5-2 hours until the jam thickens. The finished jam is laid out in plastic containers with lids and stored in the refrigerator, or rolled into jars and lowered into the cellar.

If the oranges are too sweet, you can add lemon juice.

Orange “snack” with brandy for adults

Delicious orange jam for the winter is obtained if you add a little brandy and spices to it. Such jam can be used not only by adults, but also by children, since alcohol evaporates during the cooking process.

So, prepare:

• oranges and sugar – 1 kg each;
• water – 3 l;
• 1 tsp. ground ginger, nutmeg and cinnamon;
• 2 cloves;
• cardamom – 4 seeds;
• brandy – 50 ml.

If there is no brandy, you can take rum or cognac.

1. Wash the fruits and cut the zest thinly (it is convenient to do this with a vegetable cutter). Cut it into strips or pieces.
2. Squeeze juice from orange pulp and select seeds.
3. Fold the squeezed pulp and seeds into a gauze bag and put it in a saucepan. Pour water and juice from oranges, pour out the zest. Leave the pan in a dark and warm place overnight.
4. Cook the workpiece until the liquid evaporates by half. Then take out the gauze bag and add sugar. After 10 minutes add all the spices.
5. Cook, stirring occasionally, for another 30 minutes, then pour in the brandy. Remove the cardamom and clove seeds.
6. Bring orange jam to readiness and roll up.

Readiness is checked as follows: drip a little jam on a saucer and tilt it. If the drop does not drain, then the jam is ready.

Orange “Six” with coffee aroma

Not every housewife knows how to make coffee-flavored orange jam. There is nothing difficult about this, except that it needs to be cooked for two hours in order to bring it to the desired consistency. Coffee beans and clove buds will add a unique flavor to the fruity aroma!

• 6 large oranges:
• 6 glasses of water;
• 6 glasses of sugar;
• 6 coffee beans;
• 6 cloves.

Orange jam recipe with photo:

1. Pour oranges with hot water and stand for half an hour.
2. Peel citrus fruits, divide them into wedges. Remove the film and select the bones.
3. Finely chop the zest into strips.
4. Put everything in a saucepan, add water and cook for an hour.
5. When in an hour the workpiece has boiled down a little, add sugar and cook for another hour. During cooking, periodically skim and stir.
6. Place the coffee beans and cloves before removing the pot from the stove (about 15 minutes).

Ready jam is stored in the refrigerator for 1 month.

Orange zest in sugar syrup

If a lot of “orange waste” has accumulated at home after the New Year holidays, you should not throw them away. After all, you can make delicious orange peel jam. To do this, soak 1 kg of peel (fresh) for a day in cold water, while the water must be changed three times during this time.

Cut the soaked skins into thin strips and blanch for 5 minutes.

Boil the syrup from 1,5 kg of sugar and 2,5 glasses of water.

Dip the crusts into it and simmer until soft over low heat. Finally add 30 g of chopped fresh orange peel (which has not been soaked) and 3 g of lemon juice.

Beautiful zest curls

Not only delicious, but also very beautiful jam is prepared from orange peels. Its peculiarity lies in the fact that the zest is beautifully folded in the form of a snail or curl. The only drawback of such a delicacy is that the process of preparing the crusts and cooking the jam will take several days. But the result will exceed all expectations! By the way, orange peel-curl jam looks great as a decoration on various desserts (cake, jelly).

• oranges (preferably with thin skin) – 3 pcs.;
• sugar – 300 g;
• water – 400 ml.
• lemon juice (or citric acid) – 0,5 tsp

Three oranges should make 200 g of crusts. If you use a larger amount of orange, then you need to take twice as much water, and one and a half times sugar.

Photo recipe for orange jam step by step:

1. Wash the fruit and cut the peel into strips. Carefully remove the inner white layer. The strips should be thin so that they can bend easily.
2. Roll each strip of peel into a roll and make beads out of them. To do this, the curls are strung on a thread with a needle as tightly as possible so that the “beads” do not unwind.
3. Place the workpiece in a bowl of cold water and let stand for 3 days. The water must be changed three times every day. As a result, the crusts will soften and lose their bitterness.
4. Boil the soaked curls in 4 sets of 20 minutes each, dipping them in cold water after turning off the burner. The water in which they were cooked is changed every time.
5. Put the pre-cooked crusts in a saucepan, add sugar and water and cook until the syrup looks like fresh honey in consistency (stretch slightly). Add citric acid at the end.
6. After the jam has cooled, pull the string out of the curls and arrange them beautifully in the jars. Keep refrigerated.

Multicooker orange dessert

To make orange jam in a slow cooker you will need:

• oranges with thin skin – 1 kg;
• sugar – 1 Art .;
• water – 1 tbsp.

Peel the fruit in the evening, divide into slices and remove the film. Put the slices of oranges in a multicooker bowl, add sugar and leave for 12 hours to let the juice start.

The next day, select the “Steam cooking” mode on the multicooker and place the bowl without covering it with a lid. Bring the jam to a boil, stirring occasionally, and simmer for 5 minutes. Allow the workpiece to cool completely and repeat this procedure two more times. Ready-made jam can be used for eating or rolled up for the winter.

To make a delicate orange jam, after the first cooking procedure, the mass should be chopped in a blender.

Those who have never tasted an orange dessert have lost a lot. Delightful aroma and bright sunny color of the jam will not leave anyone indifferent. Let inspiration come to you, and these photo recipes for orange jam will help you make your dreams come true! Bon Appetit!

Original orange jam

In winter, everyone is used to eating delicious fruit and berry jam with hot teas. Apple, raspberry, cherry – desserts that every family has. For a change, we suggest considering several recipes for orange jam. It is allowed to cook it not only in summer, but also in winter.

Products can always be found in the store. The main thing is to set aside some personal time.

With gooseberry

There are 2 options for making gooseberry jam: without heat treatment and with boiling. Let’s consider all the methods in more detail.

• oranges – 200 g;
• gooseberries – 500 g;
• granulated sugar – 500 g.

Next, do this:

1. Rinse citrus fruits, dry and remove the skin, white film and seeds. Sort the gooseberries, remove the spoiled berries and stalks. Put in a colander, rinse and wait for excess moisture to drain. Using a blender or meat grinder, grind the berries and oranges until puree.
2. Transfer the resulting mass to an enamel container, add granulated sugar. Stir until the sweet ingredient is completely dissolved. Arrange in sterile jars, close with plastic lids and put in a cold place.
3. For longer storage, the resulting mass must be boiled for 30 minutes and only then laid out in containers.

Jam from oranges with peel

We suggest considering the option of a delicious and aromatic dessert. To prepare it, you need a small amount of granulated sugar. It is worth remembering that the fruit itself is sweet. The addition of fresh lemon gives the dessert a slight sourness and aroma.

• orange peel – 200 g;
• oranges – 2 kg;
• lemon – 240 g;
• pure water – 5 l;
• granulated sugar – 200 g.

Orange jam with peels

1. Rinse oranges thoroughly with a sponge and dry. Peel, remove bones and white bitter film. Chop the pulp into cubes. Do the same with the zest.
2. Rinse the lemon, peel off the skin, remove the seeds. Cut the pulp similarly to oranges. Place lemons, oranges and their zest in a large cooking container. Pour in the indicated amount of water, place on the stove.
3. From the moment of boiling, reduce the heat, cook for 2 hours. Do not forget to stir the composition.

Important! When finished, the orange peel became soft.

1. Add granulated sugar, stir until completely dissolved and continue simmering for another quarter of an hour.
2. Spread the finished jam in sterile jars, close tightly. After cooling, put in a cellar or refrigerator.

With apricots

Apricots are very juicy, sweet and aromatic fruits. Combining with oranges, it makes the aroma brighter with an indescribable taste.

• apricots – 1 kg;
• oranges – 250 g;
• granulated sugar – 500 g.

Then follow the instructions:

Dessert from the crusts

Unusual recipe for orange jam with peel. The taste of the workpiece is spicy and tart with a slight bitterness, and the color is very beautiful. For a brighter color, the crusts are gently rolled into a curl. This option will especially appeal to people who love juicy oranges.

• fresh skin -500 g;
• clean water – 250 ml;
• lemon juice – 30 ml;
• granulated sugar – 750 g.

Dessert from the crusts

1. Rinse the crusts and soak in chilled water for 24 hours. Chop into strips no more than 5 mm thick. Then tighten each of them. To secure, thread a needle and thread through each of the curls. Put aside the crusts collected in beads.
2. Let’s start making sweet syrup. To do this, combine water and granulated sugar in a container with a thick bottom. With regular stirring, bring to a boil and wait for the grains to completely dissolve.
3. Place orange peel curls in hot syrup. After boiling, reduce heat to a minimum and continue cooking for 60 minutes. After the time has elapsed, add lemon juice. Stir and wait until it cools completely.
4. In chilled form, spread out in clean cans, after removing the thread. Close tightly. Store in a cool place.

The dessert has a pleasant yellow color and an original taste. The consistency of the treat is thick. Allowed to add when baking.

• oranges – 1 kg;
• bananas – 1,5 kg;
• granulated sugar – 1,6 kg;
• clean water – 0,4 l.

The procedure is as follows:

1. Exotic banana fruits are used to soften the bright orange flavor. First of all, you need to wash and dry the fruit. Clean, remove seeds.
2. Chop the orange peels into strips and divide into wedges, then cut each into 4 pieces. Chop the bananas into slices.
3. Pour the specified amount of water into a large saucepan, add granulated sugar and, with regular boiling, wait until it is completely dissolved. Then add prepared components. From the moment of boiling, stirring constantly, cook over low heat.
4. Pack up in sterile jars, close. Turn over and cool. Remove to the cellar.

How to make orange jam: delicious recipes

Well, let them be on sale all year round. The aroma of this delicacy can drive anyone crazy! And it’s worth the money and time spent.

What is orange jam

The fruit itself is very fragrant and quite suitable for harvesting alone. But he is also able to miraculously transform other fruits and vegetables. For example, pumpkin, zucchini, apples. In combination with an orange, you get not just a jam, but an amazing delicacy. It is not a shame to put this on the festive table. And raw oranges can also be used as a fragrance for a room. But first things first.

Classic recipe

Those who write in a search engine – how to make orange jam, receive a standard recipe in the output. The set of products is the most common:

• Oranges. 2 kg. Count the weight together with the peel.
• Drinking water. 0,5 l. Not boiled. Spring is perfect.
• Granulated sugar. 2 kg. If the fruit is too sweet, use less.

The syrup is made first. This is the basis for all types of jam. Sugar is poured with water, put on a small fire, brought to a boil. As soon as the mixture turns yellowish, oranges can be added. The mass is boiled again for 8-10 minutes, turn off the heat, cool for about 3 hours. Then put on fire again, cook for 10 minutes. Allow to cool for the second time. Repeat the sequence a third time.

Depending on the selected lids, they are laid out in jars, cold or hot. Tin lids – for hot sealing. When the jam cools down, it will slightly decrease in volume, the vacuum in the container protects the workpiece from mold.

Polyethylene – for cold. For such lids, the treat must cool completely. If you seal up hot cans, condensation will appear on cooling. And this is a great reason for fermentation with jam.

You can store a piece of oranges in the cellar, under the bed, in the closet or refrigerator. In a word, where jam from the usual berries and fruits is well worth it.

Advice. Brown sugar will give the finished dish a peculiar aroma and interesting taste. It will come out more expensive, well, so you can spend money for yourself.

Raw jam with oranges

The basis of such a blank is gooseberries. Many people know its benefits, but few people like to preserve it. Gooseberry compote is inconspicuous, the jam has practically no aroma. And if you add oranges to the berries, then the dessert turns out to be truly royal!

• ripe gooseberries, 500 g
• peeled oranges, 500 g
• plain sugar, 1200 g
• meat grinder, glass bowl, wooden spoon

The tails and wreaths are pinched off from the berries, the fruits are thoroughly washed, the seeds are removed. Pass through a meat grinder into a bowl or bowl, add granulated sugar. Stir thoroughly with a wooden spoon or spatula until it is completely dissolved. This can take up to half an hour. Don’t be lazy, you are making an imperial dainty!

Now you can decompose the resulting mixture into sterilized jars, close with plastic lids. Store only in the refrigerator! In the cellar, the workpiece will quickly deteriorate.

Advice. A few fresh mint leaves or a lemon wedge will add extra flavor to the raw jam.

How to make orange jam – additives and ingredients

On the classic basis of the recipe, you can create your own. Experiments sometimes lead to unique results. Simultaneously with oranges, carrots, peaches, pumpkins, zucchini, apples are boiled. For greater aroma or original taste, add ginger, cognac, cloves, whiskey, vanilla, cinnamon. There is no limit to perfection!

For example, here is a recipe for orange jam that everyone, without exception, will like.

• ripe pears, 900 g
• oranges with skin, 600 g
• dark raisins, 150 g
• shelled walnuts, 300 g
• white sugar, 1200 g

Procedure. Rinse the raisins with clean water, pour boiling water over, leave to swell. Then put it on a sieve or colander, dry on a rag towel. Wash the fruit thoroughly, wipe dry. Remove seeds, stalks, hard cores. Chop the nuts with a knife or coffee grinder, not into crumbs, but into small pieces.

Grind pears together with oranges in a meat grinder or blender. Add sugar, leave for 5 hours for juice to appear. Then put on high heat, heat quickly. As soon as the puree boils, add the finished raisins. Cook for 40 minutes, skimming off the foam. Then add the nuts, boil for 7 minutes, turn off the heat.

Arrange in sterile containers, cover with parchment paper, put in the refrigerator. Such a miracle is stored for about 3 months. In theory. In practice, it does not have time, it flies away instantly.

Advice. This jam will have to be stirred continuously during cooking, it can quickly burn.
You can use bananas or carrots instead of pears. Only then will you have to add 500 g of water, because they are dry in themselves.

Collecting the crusts!

Citrus lovers can simultaneously feast on the juicy pulp of the fruit and enjoy the original jam. To do this, you need to collect all the crusts: from tangerines, oranges, lemons, grapefruits. The peels of limes, kumquats, and pomelo come in handy too.

Cut with diamonds or any shape. Dried in a convenient way (in the oven or on a battery). Can be frozen.

When a large bag is filled, put it in a basin, fill it with cold water. Boil for 12-15 minutes. The liquid is drained, the crusts are weighed. For 1 kg of raw materials take 1 tsp. citric acid, 1200 g of granulated sugar, 700 g of pure water. Fold in an enamel bowl, put on fire. Cook at low boil for 1 hour and 15 minutes. Then they are poured hot into containers, sealed with tin lids.

You can store such a blank in the cellar for about 2 years.

Advice. The finished jam should be thick. If it is still watery by the end of cooking, then you can thicken it with “Zhelfix” or “Confiture”. It is a natural pectin-based jam thickener.

Magic deodorizer

When you make orange jam, spare one fruit, make yourself an air flavoring. The costs are low, and the effect is amazing! You only need one orange, a glass of sugar, a small jar with a tight lid.

Thoroughly washed fruit is cut into half rings. Then they are placed in a container in layers, sprinkling with granulated sugar. It should be the top coat. Next, close the jar tightly with a lid, remove it for 3 days in a warm, dark place. That’s it, your homemade flavor is ready.

You need to store it in the refrigerator. On a cold winter evening or when you are in a bad mood, take out the container, put it in the room, remove the lid. Once the contents are warm, you will smell the sunny summer days. The mood will improve one hundred percent!

Has your soul gotten better? Close the jar tightly and put it in the refrigerator until next time.

Advice. Sugar can be replaced with table salt, there will be little savings. Throw a pinch of your favorite spices or a few fragrant flower petals into a jar. You can even take flavored salt. Then the deodorizer will be unique, prepared according to your preferences. Experiment and enjoy.

Fruit preparation, the right choice

In order for the dessert to turn out without fail, every detail must be taken into account. Choose the best oranges. Bright orange color, elastic, smooth tactile sensations. The rind can be thin or thick, it doesn’t really matter. Much more important is the presence of dents, damage, deep scratches. Naturally, they shouldn’t be.

Rub the skin with your finger gently. The citrus scent should be felt already at a distance of 30 cm. It is desirable that it be pleasant and fresh. Set aside a faintly smelling orange; it will not produce enough juice.

The fruits are washed very thoroughly. With a washcloth or soft brush. The greasy, sticky coating on the peel is food wax. It is applied to better preserve the oranges. Here you need to get rid of it, because the peel is useful for cooking. You can even wash the fruit with laundry soap. The main thing is to rinse them thoroughly in plenty of clean water or under a running stream.

Next, you need to boil water, pour whole oranges into it, leave for 15-20 minutes. This will allow you to get more juice later, get rid of the bitterness of the zest and additionally disinfect the fruit.

Now, depending on the recipe chosen, peel off the zest or peel off the whole skin. Next, the oranges are divided into slices, cut into beautiful triangles. If a recipe with peel is chosen, then they simply choose to taste: circles, cubes, plates, straws. Everything, the raw materials are prepared, you can start cooking.

Advice. The juiciness of the fruit is determined by the bottom opposite from the branch. The larger and deeper the characteristic lump there, the juicier and sweeter the orange. Conversely, the fruit without a “rose” build-up in this place is almost dry inside and sour in taste.

Subtleties and nuances

1. Cookware made of copper, aluminum, tin, iron is not suitable for jam from oranges. Metals interact with acid from fruits to form a patina. Better to take an enamel bowl or a wide stainless steel pan. Make sure that there are no chips or deep scratches. Particles of enamel on the teeth give a lot of “pleasant” moments.

How to make orange jam? In every way. By following the recommendations or adding your own ingredients. All year round or only in summer. It is difficult to spoil it, and the color and smell will forever remain in the memory of household members.

Orange jam

Oranges are citrus fruits that came to us from China. Only from the middle of the 19th century, oranges became widespread throughout the world, from which they began to prepare all kinds of dishes, preserves, juices, jams and sauces. To date, there are more than 300 varieties of this fruit, which are divided into 4 main groups: ordinary oranges with bright yellow flesh, red-colored beads, thick-peeled Jaffa oranges and umbilical oranges with orange flesh.

Today it is almost impossible to imagine a festive table without oranges. The fruit advantageously differs from its counterparts in the fact that you can buy it at any time of the year, which means you can also make orange jam from it. This is a very tasty bright orange dessert with a characteristic aroma and sweet and sour rich taste. The base of orange jam is made up of ripe fruits, sometimes with peel and zest, sugar and water.

Properties of orange jam

Oranges and their derivatives are strategic products in many countries of the world, as the economies of Brazil, America, Mexico, Spain and India are built on this fruit and its cultivation.

Nutrients and vitamin-mineral complex of oranges are very beneficial for the human body. The valuable essential oils that orange peel contains are used in aromatherapy, cosmetology and confectionery. Orange jam does not lose many of the beneficial qualities of its parent, so it is often used in folk medicine and home cosmetic procedures.

People with diseases of the cardiovascular system, liver, high cholesterol and frequent colds need to eat orange jam regularly. For those who regularly adhere to various diets, it is also recommended to use orange jam as desserts, since it contains only 245 kilocalories per 100 grams of pure product, which is not a lot for sweets.

The composition of this product helps it to quickly and qualitatively increase immunity, which is due to the full spectrum of vitamins of orange jam, to produce an antipyretic effect on the human body, to regulate the activity of the central nervous system, endocrine, cardiovascular and digestive systems, to prevent the occurrence of atherosclerosis and heart attacks, improving mechanisms exchange and slag removal processes.

Due to the excessive activity of the components, the use of orange jam is contraindicated for some people.

Diseases for which this product cannot be eaten include:

• duodenal ulcer;
• stomach ulcer;
• gastritis in the acute stage;
• increased acidity of the stomach;
• allergic to orange or any citrus fruits.

If you overuse orange-based products, there is a real risk of getting such terrible diseases as obesity or diabetes. In addition, fruit acids can completely destroy tooth enamel, so rinsing the mouth after eating orange jam is a mandatory hygienic procedure.

Cooking at home

Making orange jam will not be difficult. At home, you can use this citrus fruit to make orange peel jam with zest, peel and other ingredients. All the benefits of citrus will be preserved and multiplied when making jam, especially if you do not remove the zest from it.

The recipe for orange jam with zest will require from the hostess 1 kilogram of oranges, 1 kilogram of sugar and half a liter of water. Sugar is mixed with water, and the resulting mass is brought to a boil. Thin-peeled oranges are cut into pieces of arbitrary shape, the peel is not removed from them, but all bones must be removed. It is better to cut citrus in a deep bowl so that the resulting juice can then be drained into future jam. All the chopped fruit is added to the boiling sugar syrup, the heat is reduced, and after that the jam is cooked for about 2 hours. During cooking, the product must be stirred so that it does not burn to the sides of the pan.

You can also make orange jam in a slow cooker. It will take very little time and will appeal to those who love fresh jam, which does not need to be fiddled with for a long time. Such a product is very tasty in itself, but it differs in that it becomes a good addition to various pies, cookies, porridge and other dishes.

To prepare orange jam in a multicooker you will need:

• 3 large thin-peeled oranges;
• 1 a glass of sugar;
• 2 tablespoons of lemon juice;
• ground cinnamon.

The oranges are washed and peeled from the skin and the white skin underneath, and then cut into free-form pieces. Pour lemon juice into a bowl with cut slices and mix well. Then sugar is poured into the workpiece. It is worth noting that orange jam in a slow cooker can be prepared with a minimum amount of sugar – you can add it to your own taste without adhering to the recipe dosage. The mixture is covered with a lid and left on the table for 1 hour, until the fruit juice comes out.

In the meantime, it is necessary to make a zest from orange skins, rubbing them on a fine grater. The zest, along with cinnamon, is added to the orange preparation. If the oranges for jam were not very juicy, then a little pure water should be added to the mixture. All ingredients are placed in a slow cooker for 30 minutes with the “Stew” mode. After the end of the program, the multicooker must be turned off, but do not get the jam out of it and do not open the lid for about 2 more hours. So the product will infuse well.

In addition to jam, you can also make jam from oranges. It is thicker in consistency and homogeneous in appearance, and is easier to use for fillings and layers of all kinds of pies. To make jam, in addition to 1 kilogram of oranges, you also need 2 lemons. Fruit should be washed and peeled and peeled. Remove all the seeds from oranges and lemons, as they will add unnecessary bitterness to the jam. The pulp of the fruit is passed through a meat grinder or whipped in a blender to obtain a puree. Lemon and orange peel is prepared separately from each other. Citrus puree is poured with a kilogram of sugar, mixed and put on fire. Having collected the foam when the jam is boiling, the fire must be reduced to a minimum and the jam must be boiled for 30 minutes.

In parallel with making jam from the zest of fruit, you can make excellent jam. Orange peel is covered with 150 grams of sugar, and lemon peel is poured with water and boiled over a fire. After 5 minutes of boiling, drain the water from the zest, rinse and refill with water. Lemon peel is again boiled over the fire and drained until there is no bitterness in the boiled water. After that, orange peel with sugar is added to it, half a glass of water is poured in and the mixture is cooked over the fire for about 30 minutes. Ready-made jam and jam from orange and zest can be poured into jars and twisted for the winter.

Red orange jam

There are also some varieties of oranges that have their own specific flavor. Today, everyone knows the so-called red or Sicilian oranges. Their color is provided by the anthocyanin, which is part of the fruit, which gives them a greater sourness and incredible usefulness compared to other types of citrus. There is a lot of vitamin C in the fruits of the Sicilian orange, one fruit can replenish the daily requirement of this vitamin for a person. The name was given to the fruit by the locality of growth, since in other regions it practically does not grow. Only in Sicily, the quality of the soil and the weather conditions allow the cultivation of red orange.

Sicilian orange jam turns out to be unusual. The bitter taste and acidity are fully compensated by the citrus aroma.

In many recipes, bitterness is not heard at all because of the ingredients that are put in the jam along with oranges.

For an extraordinary red orange and chocolate jam, you will need the following products:

• red orange – 1 kilogram;
• gelling sugar (can be replaced with jelly and ordinary granulated sugar) – 600 grams;
• gin – 50 milliliters;
• bitter chocolate – 60 grams.

Wash and dry the fruit, cut off the zest and chop it into small strips. Pour the zest with water and leave to infuse, then rinse and add sugar. Cut the fruit pulp into fillets, remove the seeds from it and add to the zest. From the rest of the pulp, press the juice into the zest with oranges. Put the mixture on fire and boil, remove the resulting foam and cook for 5 minutes. Then turn off the heat, add gin to the jam, mix well and cool the mixture. After the jam has completely cooled, it is boiled again and then boiled over low heat for 5 minutes. After that, chocolate is added to the jam and stirred until it is completely dissolved. The fire can be turned off, and the finished treat can be consumed or continued to infuse at room temperature for greater density.

Features cooking

1. Fruit cleansing. Oranges must be washed very thoroughly in running water with a brush. It is better to pour boiling water over them before washing. This is done in order to get rid of the chemicals that are always used to treat fruits to increase shelf life and presentable appearance. In the finished jam, harmful substances will be not only useless, but also dangerous.
2. Extraction of seeds. All seeds from any citrus must be removed, since it is in the seeds that the fruit contains the bulk of the bitterness, which can greatly spoil the taste of the jam or require the addition of too much sugar.
3. Open cooking. When making orange jam, do not cover the container with the ingredients. Condensate dripping into the mixture with the product can cause fermentation of the product even before it is cooked.
4. The use of spices. Orange jam will acquire an unforgettable aroma, taste and many useful properties if you add spices to the dish during its preparation – cinnamon, cloves, star anise. Using orange jam in your daily diet, remember how important it is to observe the measure when using any products. In moderate quantities, this tasty sweetness will only benefit the body, it will contribute to weight loss and the absence of viral infections throughout the year, and in excessive quantities, it will ruin the work of the gastrointestinal tract and tooth enamel.