Orange jam

We all adore the traditional sweet preparations for the winter in the form of a variety of jam from seasonal berries: strawberries , cherries, currants, gooseberries and others. But what if the basis is taken not peculiar to our climate, but widespread fruits, like an orange. Orange jam can be cooked throughout the whole year, and the best addition to the morning toast with butter is hard to come up with. About all the details of how to cook orange jam, we'll talk further.

Orange jam - recipe

Jam from oranges is always distinguished by its exceptional density. All thanks to the pectin contained in the bones and white membranes of citrus, thanks to which the delicacy does not spread and is easily distributed on any basis.

Ingredients:

Preparation

The most flavorful and flavorful jam can be obtained only by preparing a juicy pulp along with peel for a long time. Put whole oranges in a deep saucepan, pour two liters of water and let boil for an hour and a half. After a while, cover the dishes with a lid and leave overnight. The next day, the orange peel will soften, and the inside will become milder than butter.

Extract the pulp with a spoon and return to a pan with water, which until then were cooked whole oranges. Bones and white membranes do not remove. Allow the pulp to boil for about half an hour, and then wipe it through a sieve so as to squeeze as much of the pectin-rich liquid. Return the pectin solution to the fire along with the orange peel and sugar. Boil the jam until thickened or pass a test with a cold saucer, in which a drop of jam is dripped onto an ice saucer and allowed to freeze, if the drop seizes - the orange jam is ready.

Then it remains only to pour everything on sterile cans and roll up.

Orange jam "Pyatiminutka"

There is also a quick recipe for the preparation of canned delicacies from citrus - jam "Pyatiminutka", which turns out not so thick as his brethren, spend on fire for an hour and a half, but not less tasty and fragrant.

Ingredients:

Preparation

After peeling the oranges from the peel, cut the flesh arbitrarily and largely, fill it with water and sprinkle with sugar. In a saucepan to orange pulp, put finely chopped peel and put everything on the fire. After boiling the liquid, let the orange jar hold on the fire for 5 minutes, then remove it from the heat and cool. Re-boil the citrus in the syrup after cooling and also no longer than 5 minutes. Remove the bones and pour the jam over the jars for storage.

Orange jam with peel

Ingredients:

Preparation

Cut the oranges in small pieces and take the seeds out of them. Put the seeds in a gauze pouch and place the bag in an enamel saucepan along with pieces of citrus. Preheat the water and pour with warm water the contents of the pan. Leave the fruit to stand for the night, then take a bag of seeds, and put water and fruit directly in the pan on the fire. After boiling, boil the oranges for 40 minutes, then pour in the sugar, let the boil cook for another half hour and remove from heat.

If desired, you can also make orange jam in a multivariate. After soaking citrus with a pectin bag, pour the base for the jam into a bowl, add sugar and leave to cook for 40 minutes in the "Steam cooking" mode. After, you can immediately roll the jam in jars, pre-sterilizing them together with the lids.