How to cook delicious orange jam: ways to prepare it for the winter - the best recipes for orange jam

How to choose delicious oranges

Citrus fruits should be selected quite carefully, focusing not only on the taste of the pulp, but also on the appearance. Let's consider the subtleties of choosing sweet oranges:

• The most delicious orange fruits are on sale during their harvest season. This period falls on December-March. The sour taste of the fruit without obvious sweetness indicates that unripe citrus fruits were treated with chemicals to give them a marketable appearance.
• Before you buy an orange, hold it in your hand. The weight of the fetus should correspond to its size. Oranges that are too light most likely have dry, not juicy pulp.
• The skin of a ripe fruit should be smooth and even.Oranges with dark spots, wrinkles and dried parts should not be taken.
• The “navel”, which is present on the fruit on the back side of the stalk, occurs in the sweetest oranges. This tubercle is clearly visible to the naked eye, and when the fruit is cut, a notch is clearly visible inside.

Before starting to prepare the jam, wash the oranges. The use of a brush and baking soda is mandatory in this case. The washed fruits are dried with napkins and cut according to the instructions in the recipe.

Options for preparing jam

With lemon nipple

For one kilogram of oranges take 800 grams of granulated sugar and the juice of one lemon. The fruits are washed. Half the norm of oranges is peeled. The remaining fruits are cut into pieces and freed from seeds. All products, along with sugar, are passed through a meat grinder. Don't touch the lemon. The juice is only squeezed out of it, which is then added to the pureed orange mass.

The jam preparation is placed on the stove and cooked until tender. The heat treatment time depends on the juiciness of the fruit. The finished jam does not flow off the spoon, but rather holds on to it quite firmly, sliding down in thick drops. Approaching the end of cooking, special attention should be paid to stirring the dish, not allowing the jam to burn.

Fast way

The washed oranges are cut into four parts and the seeds are removed from each. Then the slices are cut into plates no more than 3 millimeters thick, and sprinkled with sugar. The amount of main ingredients is taken in equal proportions, so in this matter they are guided by the amount of orange slices.

In order for citrus fruits to release juice, the fruit is mixed with sugar and set aside for half an hour.Afterwards, the mass is put on the fire and boiled at minimum heat for an hour. Boiled pieces of fruit are punched with a blender until smooth, and before putting the finished jam into jars, boil it for another 5 minutes.

Orange jam in a slow cooker

For this recipe, take a kilogram of oranges and 800 grams of sugar. Citrus fruits are used whole. In order to turn them into a mushy mass, the fruits are grated or passed through a meat grinder with a minimum cross-section. The crushed orange mass is poured into the multicooker bowl. At the same time, add granulated sugar.

Multicooker operating modes may be different for different models. The most popular mode is “Extinguishing”. The jam that is prepared on it requires minimal attention, since this mode is more gentle than “Baking” or “Steaming”. In any case, while cooking the jam, you need to stir it several times and skim off the thick, dense foam that has formed.

The channel “Both in the Kitchen and in the Garden” has prepared for you an interesting recipe for orange-pumpkin jam

Jam with honey without cooking

Any number of oranges are peeled and disassembled into slices. Each slice is freed from seeds and films. This recipe requires only pure orange pulp. Peeled oranges are pureed in a blender. Instead of sugar, the dessert is sweetened with liquid honey. Its quantity is taken at your own discretion, depending on the acidity of the fruit and its volume. This jam is the most useful, but it cannot be stored for very long without losing its properties.

Rules for storing orange jam

The jam is packaged in dry sterile jars and screwed on with clean lids.Store the product for a year in a cool place away from direct sunlight. A natural product prepared without heat treatment is stored in the refrigerator for no more than two months.