Step-by-step recipes for making orange jam at home for the winter

The taste of orange jam is sweet, but not cloying, a little tart. Has a characteristic citrus aroma. This jam can be used as a filling, added to the marinade for barbecue, or simply spread on bread. You can prepare it yourself.

Features of preparing orange marmalade

When preparing orange marmalade, the following features must be taken into account:

• When using fruits with their peels, they must be washed very thoroughly using a brush or the back of a dish sponge.
• The white layer between the pulp and the peel is very bitter. It should be removed so that it does not spoil the taste.
• The orange juice evaporates when it boils, so you don't get much jam. To increase its quantity, thickeners can be used.

Following the above recommendations will help you prepare tasty and aromatic confiture.

Preparation of the main ingredient

Citrus fruits should be large, ripe, and their smell should be pronounced. Fruits must be washed well under running water. Peel and divide into slices. Pour cold water and leave for 10-12 hours. After this, drain the water and remove all the seeds.

When cooking with the peel, the fruit must also be peeled. Then remove the white layer and finely chop the peel. Mix with slices and add water.

Recipes for making orange jam at home

There are a wide variety of jam recipes. It can be cooked in a saucepan or slow cooker. And to enhance the taste, various components are added - mint, cinnamon, ginger and others.

A simple recipe for the winter

To quickly make jam for the winter, you can use this recipe. For 1 kg of fruit take 300 g of sugar. Bring the mixture to a boil and simmer over low heat for 5 minutes.

Remove from heat, cover the container with gauze and leave for 2 hours. Then boil again and cook for 5 minutes. Repeat this 2-3 more times. Sterilize the jars, distribute the prepared confiture among them, and roll up with metal lids.

In a slow cooker

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

• 1 kg of oranges;
• 1 medium-sized lemon;
• 500 g cane sugar;
• half a packet of gelatin.

In this case, citrus fruits must be chopped into small cubes. The peel can be cut or grated, add lemon zest. Pour in cold water and leave for a day.

Then drain the water and transfer the fruit to the multicooker bowl. Add granulated sugar, stir and turn on the “Jam” mode. 5 minutes before the end of cooking, add gelatin and stir well.

With zest

For a kilogram of oranges, take 1.5 cups of sugar, a teaspoon of lemon zest and 3 cups of water. Let's look at how to make jam according to this recipe step by step:

1. Pour water over the orange pulp and boil for 20 minutes.
2. Add granulated sugar and lemon zest.
3. Cook over low heat for another 25 minutes. Citrus fruits should become transparent.
4. Remove from heat and roll into jars.

If desired, you can use not only lemon zest, but also lemon pulp.

With butter

You can make orange jam with a creamy taste, but it is not recommended to put it in jars - it is better to eat it within 5-7 days after preparation.

To do this, chop 1 large fruit into cubes. Boil a glass of water in a saucepan, add ¼ cup granulated sugar. Wait until everything melts, place the chopped fruits in a container. Boil for 45 minutes, add 15 g of butter, boil and remove from heat. Pour into a container and close with a nylon lid.

With mint

Required:

• 1 orange;
• 2 large bunches of mint;
• 400 g sugar;
• 500 ml water.

Slice the orange, add mint and water. Grind in a blender. Pour into a saucepan and mix with granulated sugar. Cook for an hour, stirring regularly.Remove from heat and pour into a jar.

With agar-agar

Take:

• 1 kg of oranges;
• 1 kg sugar;
• 1 liter of water;
• 1 tsp. agar-agar.

Mix crushed fruits with sugar and water. Cook for an hour. About 20 minutes before the end of cooking, dilute the agar-agar with water, leave to brew for a few minutes, then boil. Add it to the jam.

With pectin

For a kilogram of oranges, take 500 g of sugar and a packet of pectin. Pour boiling water over the chopped fruit and place on low heat. Boil for 5 minutes, add granulated sugar, and then cook for an hour. At the end, add pectin and boil.

With lemon

We take:

• 1 kilogram of oranges;
• 1 lemon;
• 500 g sugar.

Bring the prepared pulp to a boil, add zest and chopped lemons. Cook until the color changes. Add sugar and boil for another 30 minutes. Remove from heat and distribute into jars.

From oranges with peel

For 1 kg of oranges take 1.5 cups of sugar and 2 cups of water. Follow the following cooking steps:

1. Prepare citrus fruits, remove seeds. Cut the peel into thin strips.
2. Add water.
3. Wrap the bones in a gauze bag and place in a saucepan.
4. Cook over low heat for 30 minutes, stirring and skimming off foam.
5. 10 minutes before readiness, add sugar and mix well.

The prepared dish can be distributed into jars or eaten immediately after cooking.

Cinnamon

Peel a kilogram of oranges, divide into slices, cut the zest into strips. Place in a saucepan, add 600 g of sugar and 2 cinnamon sticks. Cook over medium heat for 30-40 minutes until the pulp begins to soften. As the jam cools, it will begin to thicken.

With ginger

Grind 800 g of oranges and medium ginger root in a meat grinder.Add 100 ml of water, bring to a boil and simmer for a couple of minutes. Add 400 g of sugar and cook for another 20-30 minutes.

With grapefruit

Take:

• 2 oranges;
• 1 grapefruit;
• 1 lemon;
• 4 cups sugar;
• 2 glasses of water.

Peel the oranges and grapefruit, cut into cubes, chop the lemon along with the zest. Pour water and cook for 20-30 minutes. Remove from heat and leave for 5 hours. Then add sugar, simmer over low heat and cook until the jam thickens.

Storage

When preparing jam for the winter, it must be placed in pasteurized jars and sealed with metal lids. If you plan to eat it quickly, you can close it with a nylon lid, but you must store it in the refrigerator.