How to make orange jam: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Traditional English breakfast consists of toast, butter, soft-boiled eggs and orange jam. No other homemade jam can compare with it in terms of taste. It has a rich and expressive taste, in which the sweetness of citrus fruits is perfectly set off by spicy bitterness. Most gourmets note that orange jam is a delight that every housewife can experience. In our article, we will present several recipes for this exquisite delicacy. And let's start, perhaps, with the traditional cooking option.

English recipe for delicious orange jam

When preparing this delicious delicacy, be sure to take into account all the nuances. Otherwise, you will not get the same orange jam as in the photo - thick and with spicy bitterness in the aftertaste. It is important not only to adhererecipes, but also observe all proportions.

English orange zest jam is prepared step by step in the following sequence:

1. Grate four large oranges and a lemon (½ pieces) on a fine or medium grater to get the zest.
2. Next, cut the citrus fruits in half. With the help of a juicer or manually, juice is extracted from them. Don't forget about half a lemon. If the oranges are juicy, then you get about 400 ml of juice.
3. From the remaining halves you need to get the cake, transfer it to a blender and chop. The pits and the white part of the rind can be discarded.
4. Pour orange juice into a saucepan, add 700 ml of water, mashed pomace and zest. Bring the mass to a boil over high heat, then reduce the heating temperature and continue cooking for 30 minutes.
5. Measure the volume of the boiled mass and add the same amount of sugar to it.
6. Return the saucepan to low heat and simmer until the jam thickens, about 1 hour 20 minutes.
7. Pour hot into jars, cool and refrigerate.

How to make orange jam in a slow cooker?

If you have a kitchen assistant in your house, you can safely entrust her with the preparation of the next treat. There is no doubt - the slow cooker makes excellent orange jam.

At home, it is prepared in the following sequence:

1. Citrus fruits (10 oranges and 2 lemons) are peeled with a vegetable peeler or a regular knifeno bitter white part. Then it is cut into thin strips and folded into a multicooker bowl.
2. Zest covered with sugar (200 g).
3. The "Extinguishing" mode is set for 20 minutes.
4. At this time, oranges and lemons are divided into slices and peeled not only from the peel, but also from the thin film.
5. Then they are cut into small pieces, transferred to the bowl to the zest and covered with sugar (800 g).
6. The cooking mode "Jam", "Jam" or "Stew" is selected (depending on the multicooker model). Cooking time is about 60 minutes. You need to be guided by the consistency of the jam and the color of the slices - they should become amber. You can add a little citric acid to taste.
7. Ready hot jam is laid out in sterilized glass jars. You can store it in the refrigerator.

Delicious jam recipe for bread machine

You can cook jam not only in a slow cooker. In the bread machine, no less fragrant orange jam is obtained. Its recipe is very simple:

1. First, 3-4 large oranges are peeled, white partitions, hard film between the slices, and then weighed. To make jam in a bread machine, you need exactly 500 g of citrus pulp.
2. Next, cut the oranges into small pieces and put them in a bowl.
3. Sugar (500 g) is poured on top and lemon juice (2 tablespoons) is poured.
4. The program "Jam" is selected on the control panel. Timecooking is set automatically.
5. It is important not to increase the proportions of the ingredients. Otherwise, the jam may boil out of the bowl and flood the heating element. Then the bread maker will fail.

How to make thick jam with pectin?

According to the following recipe, you can prepare both a delicious filling for pies and a marinade for meat. But in general, orange jam is an exquisite dessert that will surely surprise guests with its taste if you serve it with a tea party.

Cooking it with pectin is easy:

1. For jam you will need 4 oranges weighing approximately 850 g.
2. The zest is cut off from them, the peel is removed and the partitions are removed.
3. Orange slices and zest from two fruits are crushed in a blender to a puree state. The result should be 600 ml of a homogeneous orange mass.
4. Orange puree is poured into a saucepan and sent to a small fire. As soon as the contents are heated, you can pour pectin (40 g) into it and, stirring constantly, bring the mass to a boil.
5. Pour sugar (210 g) into the puree. Continuing to stir, cook the jam for 5 minutes. Pour hot puree into jars. It will thicken like jelly as it cools.

Citrus jam with agar-agar

The next version of the fragrant dessert includes not only oranges (4 pcs.), but also grapefruit, lemon and 2 limes. The result is a real citrusmix. Step by step preparation of orange jam is to follow these steps:

1. Peel the zest from citrus fruits with a vegetable peeler. It is important not to touch the white part so that the jam does not turn out bitter. The third part of the zest is cut into strips.
2. Oranges, grapefruit, lemon and limes are cut into slices. It is important to try to remove all partitions and films between them.
3. Slices with zest are weighed and poured with the same volume of water. In this form, they must be left for 24 hours.
4. Squeeze the fruit, weigh again and add the same amount of sugar.
5. Put the pot on the stove, bring the contents to a boil. Boil jam for 30 minutes. A couple of minutes before it is ready, pour agar-agar into it.
6. To prepare a gelling solution, dilute 1 teaspoon of the powder in half a glass of water. Bring it to a boil over low heat and add to the jam.

Citrus jam with gelfix

The delicacy, which is recommended to be prepared according to the following recipe, resembles in consistency something between jam, jelly and marmalade. Thick jam spreads perfectly on toast, pancakes and jam without spreading.

The step-by-step recipe for this dessert consists of just a few steps:

1. To make orange jam, you need 600 ml of juice. It can be squeezed by hand or with a juicer.
2. The juice should be strained so that no seeds accidentally get into the jam.
3. Pour it into a saucepan and add 20 g of gelfix, on the packaging of which the ratio of sugar and raw materials is 1:3.
4. BAdd sugar (1 tbsp) to a saucepan and mix well.
5. Bring contents to a boil, remove from heat.
6. Add cinnamon stick and 100g sugar. Return the saucepan to the stove and, stirring constantly, continue cooking the jam for another 4 minutes.
7. Pour the liquid mass into a jar and leave at room temperature. As it cools, it will definitely become thick.

Ginger jam recipe

The next delicacy will be especially relevant in winter during the cold season. Despite the fact that such jam is cooked for a long time, it retains a lot of vitamins. And there is no need to talk about its taste. The recipe consists of just a few steps:

1. Kilogram of oranges should be soaked overnight in cold water. In the morning, wash them thoroughly, put them in a saucepan, add water and cook under the lid for 3 hours.
2. After a while, you need to get the oranges, cool, cut into small pieces with the peel, removing the seeds, white part and hard membranes.
3. Return the orange pieces to the pot of water, add grated ginger root (large) and sugar (1kg).
4. Cook jam for 60 minutes. In the middle of cooking, grind it with a blender. Arrange the finished jam in sterilized jars and roll up.

Cinnamon lemon and orange jam

Fragrant homemade jam can be prepared according to the following simple recipe. Orange jam (pictured) must be cooked in the following sequence:

1. Oranges (1 kg) wash and dry. Remove the zest from two fruits and add it to a pot of water (1 l). Pour sugar (1 kg) here as well.
2. On medium heat, after boiling, cook the zest for 10 minutes.
3. At this time, remove the peel from the oranges, peel them from the partitions and put them in a saucepan. Add cinnamon stick.
4. Bring the oranges to a boil. Pour in a pre-prepared broth with sugar and the juice of two lemons. Additionally add a teaspoon of citric acid.
5. On a low heat, jam should be boiled for two hours. When 30 minutes remain until the end of cooking, most of the slices should be removed from the pan and chopped in a blender. Return the resulting puree to the pan and continue cooking until the jam is ready.
6. It can be rolled up with a can key and stored in a dark and cool place all winter.