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Fragrant orange jam will be a great addition to your breakfast or afternoon snack. Read the article on how to prepare this dessert!

Oranges can be bought in central Russia at almost any time of the year. But even ripe juicy oranges can never compare with the taste of aromatic and warming orange jam. During the cold winter season, having orange jam at home is only welcome!

Cooking orange jam is quite long and consists of the following steps:

• Soaking oranges in water for 1-2 days
• Boiling oranges in water
• Peeling, sometimes peeling
• Boiling oranges in sugar
• Distribution of jam among jars

Orange jam - a delicious warming sweet in winter

Orange jam is prepared with any fillings: ginger, rhubarb, lemon, peaches, melon.

Orange jam in a slow cooker, bread maker, microwave?

Progress does not stand still, so it has become fashionable to cook food not “the old fashioned way” on the stove, but in bread machines, microwaves and multicookers. Sometimes steamers and pressure cookers join this list, but more about them another time.

Let us analyze in detail the recipe for making orange jam in a slow cooker.

Products:

• oranges - 3 kg
• granulated sugar - 3 kg (less possible)
• water - glass or 200 ml
• lemon or lime (juice) - 100 ml

Preparation:

• Peel the outside of the oranges and remove the white membranes from the inside.
• Peeled oranges finely chopped
• Combine sugar, lime or lemon juice and oranges. Leave for 2 hours
• Prepare jars (wash and sterilize)
• Pour some of the jam into the multicooker bowl. You won’t have room for the whole mass, you’ll have to cook it in parts.
• Turn on the “steam” mode and cook for 40 minutes
• If the oranges are not soft enough, repeat the procedure after 12 hours.
• Pour the prepared jam into jars, close and remove

Note to housewives! If you want to make orange jam even more “delicate”, then after the first cooking, beat the orange pieces with a blender until the consistency of puree. Then reduce the re-cooking time by half.

If a stir-cooker is more or less suitable for making jam, then how to make jam in a bread maker?!

Recipe for orange jam in a bread machine:

Products:

• oranges - 1 kg
• granulated sugar - 1 kg
• lemon (juice) – 100 ml

Preparation:

• Orange jam is prepared in a bread maker in the same way as in a slow cooker: oranges are prepared, mixed with sugar and juice
• Next, the mass is laid out in the bread machine and the “jam” or “jam” mode is set
• Then the finished jam is poured into sterilized jars

You can even make amazingly delicious orange jam in the microwave!

Products:

• oranges - 1 kg
• granulated sugar - 700 g
• lemon or lime juice - 100 ml (or 50 ml if lime)

Preparation:

• Wash the oranges very well to remove any dirt and soak them in boiling water for half an hour. This way the bitterness will go away
• Peel the zest from the oranges, then peel without white films
• Peel orange slices from films and seeds, finely chop
• Next, you can use a blender to grind the oranges, or leave it as is and skip this step
• Combine the zest, oranges, half the sugar, lemon or lime juice and peel, mix. Microwave at maximum power for 15 minutes (use a glass microwave dish!)
• Remove the form with jam and stir. Add the remaining sugar, mix and microwave again for 15 minutes.
• Pour the jam into prepared sterilized jars

Interesting! Making orange jam can be much easier! It is not necessary to separate the zest from the skin. This step, like adding the crusts to the jam, can be omitted.

Apple-orange jam, recipe

Fragrant, inviting and bright orange and apple jam will probably appeal to everyone. It’s so nice in the winter to “open a jar” from summer or early autumn and eat it while watching a TV series or with family and friends!

Ingredients:

• durum apples - 1 kg
• oranges - 1 kg
• water - 50 ml
• granulated sugar - 500 g

Preparation:

• Wash the apples, remove peels, seeds and stems. Cut into cubes (slices)
• Soak oranges for 20 minutes in hot water or boiling water
• Peel the oranges and remove the white membranes and seeds from the orange segments. Cut in small pieces
• Pour water into a saucepan with a very thick bottom or cauldron. Then add the rest of the products. Mix
• Place the bowl with the jam over medium heat. Then, as the jam boils, reduce the heat to low. Cook for at least half an hour, stirring frequently
• Pour hot jam into pre-prepared jars and seal

The photo shows a very tasty dessert - orange and apple jam with cottage cheese!

Helpful advice! If you want to make your apple-orange jam even tastier, add cinnamon to it during the cooking process.

Five-minute orange jam

Is it possible to make jam in 5 minutes? How real it is. But don’t rush to “turn on” the skeptic. Five-minute jam is not such a rarity now. However, this is one of the easiest ways to make jam. It is prepared in two boils.

Ingredients:

• oranges - 1 kg
• granulated sugar - 1 kg
• water - 1.5 cups or 400 ml
• citric acid or cinnamon to taste

Preparation:

• Here everything is as always: peel the oranges from peels, seeds and films, cut
• Chop the peels of two oranges into strips
• Combine all ingredients, cook over low heat for 5 minutes after boiling.
• Remove the jam from the stove for 12 hours, cover with a lid.
• After 12 hours, boil the orange jam again (after boiling for 5 minutes)
• Pour into sterile jars

Orange jam with peel

What is the secret of aromatic orange jam, besides spices? In the peel! Yes, yes, it is the jam made from oranges with peel that turns out to be the most delicate and pleasant to the taste. Just for those who love delicious food.

Ingredients:

• oranges - 1 kg
• orange peels - 1 kg
• lemons - 200 g
• sugar - 1.5 kg
• water - 0.5 liters

Preparation:

• Peel whole oranges, remove membranes and seeds from orange slices, finely chop
• Cut the orange peels into long strips, after rinsing them with water and pouring boiling water over them to remove bitterness.
• Lemons can be cut with the peel, or you can remove the zest and add it later
• Combine all ingredients in a bowl (saucepan), stir
• Cook over low heat after boiling for about an hour
• Remove from heat, pour into prepared sterilized jars

Orange and lemon jam

No less tasty jam than the previous ones is jam made from oranges and lemons. The sweet taste of orange is interrupted by the tart and sour taste of lemon. These two fruits complement each other perfectly.

Ingredients:

• oranges - 1 kg
• lemons - 1 kg
• sugar - 1 kg
• lemon or ox juice - 200 ml

Preparation:

• First, pour boiling water over the oranges
• Wash the lemons and cut them, including the peel, into cubes or slices.
• Prepare oranges according to the standard: remove peel, white partitions, seeds. Cut into cubes
• Place oranges, water and lemons in a bowl or saucepan. Add half the sugar
• Cook the future jam over low heat for half an hour. The time can be increased a little
• Cover with a lid and put the jam in a cool place (but not cold) for 12 or 24 hours.
• Add the remaining sugar to the jam. Boil the jam again, this time for 20 minutes.
• Pour into prepared jars

Important! Jam should only be served chilled! It acquires a pleasant jelly-like consistency.

Ginger and orange jam

This recipe is perfect for making sandwiches! The consistency of the jam is thick, but not as thick as hardened honey. The jam is convenient to spread on bread, rolls, or simply eat as a snack with hot tea.

Ingredients:

• oranges - 1 kg
• lemons - 700 g
• sugar - 1 kg
• ginger (root) - 200 g (less is possible, go by taste)
• water - 2 glasses

Preparation:

• Wash the oranges immediately and remove peels and seeds. Cut in small pieces
• Wash lemons, remove seeds, cut into cubes with peel
• Peel ginger, grate on a fine grater
• Combine oranges, lemons, sugar, half the ginger and water
• Cook the future jam for half an hour from the moment it boils
• Then add the remaining ginger and cook for another 20 minutes
• Pour into jars and roll up

Take note! With this method of cooking, ginger does not “evaporate” into the air, but retains its aroma until the very end.

Banana and orange jam

An unusual combination - banana and orange. Nutritionists do not recommend eating these two fruits raw together, because they will interfere with each other’s absorption, but they make excellent jam! Note to all exotic lovers!

Ingredients:

• bananas without peel - 1 kg
• oranges with peel - 1 kg
• granulated sugar - 1.5 kg
• water - 1 liter (less possible)

Preparation:

• Wash the oranges very well and remove the peel. Ideally, you need to remove the seeds
• Cut bananas lengthwise, then crosswise.
• Oranges cut into cubes
• Combine sugar and water, make syrup
• Add prepared banana and oranges to the syrup, stir
• Cook for at least one and a half hours, or better yet, two hours over low heat. Stir occasionally
• Pour into sterile jars and seal

Orange and banana jam

Important! If you want to give this already special jam an even richer taste, add cinnamon or citric acid. Then everyone will remember your jam for a long time!

Red and orange are a pretty bright combination! Usually rhubarb is boiled with strawberries, but why not take the risk if the strawberry harvest is not going well and make orange and rhubarb jam?

Ingredients:

• rhubarb (stems) – 1.5 kg
• oranges - 1 kg
• granulated sugar - 2 kg

Preparation:

• Peel the rhubarb from films, if any, and cut into cubes. The smaller the better
• Peel the oranges from peels, membranes and seeds and chop finely
• Separately slice the orange peel
• Mix everything and leave to soak for 30-40 minutes. Oranges and rhubarb will give juice during this time. Do not drain the juice
• Place the future jam on the fire (low) and cook from the moment of boiling for 30 minutes
• Pour into prepared jars, roll up the lids

Take note! You can change the amount of sugar in this version of orange jam at your discretion, but the ratio of the mass of oranges and rhubarb to the mass of sugar should be at least 2:1.

Peach and orange jam

Peach adds juiciness to orange jam. Peach-orange jam has a special taste, delicate and soft. It is prepared in much the same way as orange and banana jam.

Ingredients:

• peaches – 1 kg
• oranges - 1 kg
• sugar - 2 kg
• water - 0.5 l

Preparation:

• Pour boiling water over oranges and peaches
• Peel the peaches, remove the pits and finely chop
• Do the same with oranges. If desired, you can also remove the white veins. Slice
• Mix sugar and water separately. Boil the syrup. At this stage, if you really want, you can add a pinch of citric acid, or a couple of cinnamon sticks, which should be removed after 5 minutes of infusing the syrup
• Add the prepared fruits to the hot syrup and simmer for at least 30 minutes, preferably up to 45
• Pour hot jam into jars and close

Important! To make this jam very fragrant, grate the orange zest and add it along with the fruit. Or you can use the scalded orange peels that were left over from the very beginning. They need to be finely chopped and added to the fruit in syrup.

Melon and orange jam

Not everyone will like melon and orange jam due to its special taste. No other jam has a similar taste. Want your dessert to stand out at a dinner party? Add orange-melon jam to it!

Ingredients:

• oranges - 0.5 kg
• melon – 2 kg
• sugar - 2 kg
• water - 1 l

Preparation:

• Peel and seed melons, cut into small cubes
• Blanch the oranges in boiling water for a couple of minutes, remove the skin and remove the seeds.
• Cover the melon with 1 kg of sugar. Let it brew for a couple of hours
• Make sugar syrup: mix remaining sugar and water
• Pour syrup over prepared melon. Cover tightly with a lid. Leave for 24 hours
• Drain the syrup and boil again. Pour it over the melon again
• Leave the almost ready jam for 12 hours
• Add oranges, cook for 15 minutes
• Pour hot jam into jars. Roll up

Take note! One of the important indicators of the readiness of melon-orange jam is the color of the melon itself. If it becomes transparent, the jam is ready. If this happens earlier than indicated in the recipe, the last cooking time can be reduced to 5 minutes.

Orange jam

Jam has a special consistency... jammy. It is neither thick nor runny. It has a transparent structure, literally shines through. To make delicious orange jam you will have to work hard.

Ingredients:

• oranges – 500 g
• lemons - 500 g
• sugar - 2 kg
• cinnamon
• vanillin or vanilla (optional)

Preparation:

• Remove zest from oranges
• Chop the oranges fairly large and remove the seeds. Cover fruits with sugar for 3 hours so that they give juice
• At the same time, squeeze the juice from the lemons, discard the seeds, and pour the juice into the soaked oranges.
• Cut the lemons themselves into strips and add 1.5 liters of water. Boil for about 5 minutes. Then drain the water and add the same amount of fresh water. This time cook for at least an hour. Ideally until the lemon peel is soft
• Now strain the lemon decoction and add it to the container with oranges. Add spices there too
• Boil oranges with other ingredients for at least one and a half hours
• Remove the cinnamon stick from the jam (if added) and beat the remaining mixture with an immersion blender until pureed.
• Add zest to jam
• Bring to a boil, turn off
• Pour the jam into jars and roll up

orange marmalade the way it should be

Orange and tangerine jam

Tangerine and orange jam is 100% winter, even New Year's. It exudes the spirit of Christmas, gifts, pre-holiday fun and a Christmas tree. In the summer heat, it's nice to remember the spirit of the New Year.

Ingredients:

• oranges - 1 kg
• tangerines - 1.3 kg
• sugar - 2 kg
• juice of 2 lemons
• water - 700-800 ml

Preparation:

• Scald the washed fruits with boiling water, remove the skins from them
• Cut oranges and tangerines into slices or thin slices. Remove the seeds
• Prepare sugar syrup: mix water, sugar and lemon juice.
• Pour syrup over tangerines and oranges. Leave for 3 or more hours
• Boil the future jam for 10 minutes, then turn off and cool completely. Repeat 3 more times (for a total of 4)
• Pour the jam into pre-sterilized jars

Orange jam without sugar, recipe

Orange jam, or rather sugar-free jam, is quite easy to make. This dessert is a dietary dessert and is prepared with a sweetener.

Ingredients:

• oranges - 400 g
• agar-agar - 1.5 tablespoons
• sweetener to taste

Preparation:

• Remove the zest from half the oranges (grate or cut)
• Peel the oranges from films and seeds until only the pulp remains
• Blend oranges in a blender, add sweetener
• Pour the orange puree into the pan, add agar-agar. Boil for 2-3 minutes
• Serve immediately, or pour into jars and roll up

Video: Orange jam

Orange jam with peel, for all its ease of preparation, has a great taste. Such jam, as a rule, is always eaten first, ahead of other berry and fruit preparations in popularity. Orange peel jam goes great with toast and coffee, tastes great in pies and muffins, and goes great with freshly baked scones and butter. It is prepared very simply, with just two ingredients. All you need is sugar, fresh oranges and a little patience. So let's get started...

Prepare the products from the list.

Wash the oranges, add water, bring to a boil and cook over low heat for 10-15 minutes. You need to ensure that the zest becomes soft.

Drain the water, cool the oranges slightly and cut into small pieces or slices with a sharp knife.

Place the sliced ​​oranges in a suitable saucepan or large ladle and cover with sugar. Wait for the fruit to release its juice.

Cook the jam over low heat, stirring constantly, for about 1.5 hours. You can add lemon juice at this stage if you choose to use it. My oranges were sour, I didn’t use lemon.

Pour the finished orange jam with peel into sterile jars and store in a cool, dark place.

Bon appetit!

Orange peel jam is rightfully considered a unique delicacy that will not leave anyone indifferent. The product goes well with hot drinks and is widely used in confectionery. Let's look at popular recipes in order.

Orange peel jam: classic

• oranges - 3 pcs.
• filtered water - 350 ml.
• granulated sugar - 0.3 kg.
• lemon juice - 30 ml.

1. Rinse the citrus fruits thoroughly with running water and a brush. Pour boiling water over the fruit to rid the peel of chemicals. Cut the fruit into 4 equal parts. Use the pulp for personal purposes. It is necessary to remove the white layer from the zest; it is characterized by bitterness.
2. Chop the prepared orange peel into strips and place in a suitable container. Fill the contents with cool water and leave the product to soak overnight. Please note that the fluid must be changed every 3-4 hours. This way the bitterness in the jam will be completely eliminated.
3. In the allotted time, the zest will curl up a little, this is what we need. Drain the liquid from the container, prepare a needle and strong thread. Roll the peel into a circle. Pass a thread through the zest to secure the result. As a result, you will receive “beads”. Place the prepared raw materials into the pan.
4. Pour in water and boil the zest for a third of an hour after bubbles appear. Drain the boiling water and repeat the process 4-5 times. Remove the curls and wait until the liquid has completely drained. Use an enamel pan, pour in the water specified in the recipe, add sugar.
5. Place the container on the burner and wait for it to boil. Reduce the stove to medium power. Place the zest into the syrup. You must first pull out the thread. Boil the product over medium heat for about 35 minutes. Wait until it cools down completely. Pour in lemon juice and repeat the cooking process. Ready.

Jam from orange and tangerine peels

• citrus fruit peel (proportions are arbitrary) - 0.4 kg.
• granulated sugar (preferably beet sugar) - 0.4 kg.
• citric acid powder - 9 gr.
• cloves, cinnamon - optional
• water for soaking the zest - in fact

1. First prepare the peel. For this purpose, rinse citrus fruits and remove wax from the surface of the zest. To obtain the amount of crusts specified in the recipe, you need to peel about 1 kg. oranges and the same number of tangerines.
2. To make the jam tasty and juicy, choose raw materials with an initially thick skin. The following varieties of oranges are distinguished: Navel, Orange, Jaffa.
3. After washing, peel the tangerines and oranges, remove the white layer, it will add bitterness to the jam. Try to remove the albedo as carefully as possible. Now chop the zest in random order or into strips, cubes, triangles.
4. For grinding purposes, an electric grater, a food processor with appropriate attachments, and a meat grinder are used. After grinding, the peels are soaked to remove the characteristic bitterness of citrus fruits.
5. Place the chopped zest of tangerines and oranges in a bowl and fill with drinking cold water. It is important that the liquid completely covers the composition. The crusts remain for 2 days. Once every 6 hours the fluid must be drained and new fluid added. After the specified time, get rid of the water in the basin.
6. Prepare the sweet filling. To do this, take a saucepan with a thick bottom and pour granulated sugar into it. Add some water and place the contents on the burner. Simmer on low until the particles dissolve.
7. Pour the prepared soaked crusts into the hot mixture and continue boiling the jam. Wait for it to bubble, leave to simmer for 6 minutes, turn off the stove and cool for 3 hours. Repeat these manipulations 2 more times.
8. At the end of the last (third) cooking, add seasonings as desired to the jam, add lemon. Cook for another 5 minutes and turn off. The crusts should become translucent.
9. Pack the medicine into suitable sterile jars, seal with a key and turn over. When the composition has cooled under the sweatshirt, move it to a cool and dark place. After 3 days you can start tasting.

• granulated sugar - 250 gr.
• orange - 4 pcs.
• lemon - 0.5 pcs.
• filtered water - 120 ml.

1. To prepare a delicious delicacy, you need to carefully prepare the ingredients. Wash the oranges under the tap with a brush. Place in a container of boiling water for 2 minutes. Peel the fruit and remove the white layer.
2. You can eat the orange pulp immediately, but chop the peel into strips. Send the composition to the multibowl. Squeeze lemon juice onto the zest and sprinkle with sugar. To make jam in a multicooker, you need a steaming mode.
3. Pour in water. Leave the composition for a couple of hours to infuse. After a specified period of time, set the program on the household appliance and start the process. The readiness of the jam is determined by the translucency of the orange zest.
4. Once the product is completely ready, let it cool. The treat can be consumed. In addition, the jam can be rolled hot into sterile jars and stored in a cool room for long-term storage.

Orange peel jam with ginger

• oranges - 4 pcs.
• ginger - 12 gr.
• drinking water - 0.4 l.
• granulated sugar - 360 gr.
• citric acid powder - 10 gr.

1. It is necessary to prepare the oranges for further manipulation. To do this, rinse them under the tap and remove plaque with soda. Pour boiling water over it, remove the zest. Remove the white layer that imparts bitterness.
2. Now prepare the thread and thread it into the needle. Chop the zest into strips 1.5-2 cm wide. Roll each piece into a roll, pierce it with a needle and thread it on.
3. Make a knot to secure the curl. Now repeat the manipulations with another piece of crust. When all the elements are ready, place the peel in a bowl of ice water.
4. Wait five days. Every 5-6 hours, drain the old fluid and fill the container with new one. Finish soaking after the bitterness disappears from the crusts and they become translucent.
5. Next, drain the water, transfer the string-free peels to the pan, and add new liquid. Cook for a quarter of an hour. Repeat steps 3 times. After each simmer, pour ice water over the zest.
6. Now weigh the zest. Taking this amount into account, measure out 2 times more water and 1.5 times more sugar. Sprinkle the crusts with sand, pour in the liquid, add lemon. Cook until thick.
7. Try to set the heat between medium and low. Stir the mixture during the boiling process. The final syrup, when cooked correctly, looks moderately liquid.
8. Turn off the stove and leave the treat in the pan to cool. When this happens, start sterilizing the container. Pack the treats into jars and transfer them to the cold.

Orange peel jam can be made in different ways. Choose the one that suits you best. Rest assured, your household will appreciate this extraordinary delicacy. The jam is prepared to your taste with the addition of spicy spices. Don’t be afraid to experiment; the unique aroma of the delicacy will not leave anyone indifferent.

Video: recipe for orange peel jam

Make this amazing orange jam. Although the jam recipe requires a little time and patience, you will be fully rewarded for your efforts. The taste of this orange jam is unusually subtle and at the same time rich, worthy of the highest praise.

Ingredients:

• 1 kg. sugar for every kilogram of orange pulp
• 2 tbsp. water for every kg. pulp

• We buy ripe and juicy oranges for jam. It’s great if the peel is thin and separates well from the pulp.
• Wash the oranges thoroughly and let the water drain.
• Using a sharp knife or a regular vegetable peeler, cut off the orange zest into thin strips. We try to include as little as possible of the white part of the peel, which contains bitterness.
• Cut the peeled peel into thin strips. The thinner the stripes, the more beautiful our orange jam will turn out.
• Pour water over the orange peel, bring to a boil, cook for 10 minutes, and then strain. To completely remove the bitterness, it is recommended to repeat the procedure, but cook for a couple of minutes. Drain the water.
• Peel the remaining oranges and separate them into individual slices.
• Using a sharp knife, cut each slice and extract the pulp into an enamel or earthenware bowl. Throw away the peel. If you come across seeds, carefully remove them.
• Combine the orange pulp with pieces of orange zest.
• We weigh it. For every kilogram of the resulting mass, add a kilogram of sugar and two glasses of water.
• Place the bowl with the orange mixture over fairly high heat. Stirring, bring the jam to a boil.
• Cook the orange jam over medium heat. Carefully remove any foam that appears with a wooden spoon. Stir the jam from time to time so that it does not burn.
• Cook the jam until it becomes thick and acquires a beautiful amber color. Approximate time 1.5 hours.
• Pour the finished orange jam while still boiling into jars. We do this carefully so as not to get burned. We pre-sterilize all dishes and lids.
• Roll up or cover with metal lids. While the jam is still hot, turn the jars upside down, wrap them up and leave to cool.
• The next day, we put the jars with beautiful orange jam for storage in a cool, dry place.
• This orange jam goes great with tea, cakes and desserts. As for children, they simply adore it, spread it on bread and gobble it up like a cake))). By the way, in addition to orange jam, you can make the amazing oriental sweet Turkish Delight from oranges.

P.S. To give orange jam a new accent, you can add the juice of half a lemon. In Spain, for example, bitter orange jam is very popular. To do this, do not throw away the seeds when making jam, but carefully collect them and soak them overnight. Overnight, the orange seeds release a jelly. This jelly along with water is added to the orange mass. Thanks to this little trick, orange jam turns out thicker and acquires a specific bitter taste.

Everyone, without exception, loves fruits, especially if you make sweet jam from them. Raspberry, cherry or apple delicacies can be found in every home, and this selection of photo recipes will help you prepare exotic orange jam.

Orange jam is not only tasty and unusual, it is also very useful in winter, as it contains the well-known vitamin C and many other useful substances. And if you add other fruits to it, you get a real vitamin cocktail.

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 calls for using oranges with the peel, they must first be blanched for a few minutes. This will help get rid of the bitter taste of the skin. And dried orange peels are first filled with water for half an hour to soften them (see).

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

A simple recipe for aromatic orange dessert

Making the most delicious orange jam is not difficult at all. For two liter jars of the finished product you should take:

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

If desired, also add cinnamon or cloves.

Cooking instructions:

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

Tart orange dessert

Jam made from peeled oranges is especially tasty because it has a slight tart note. Due to the absence of water, this dessert turns out quite thick and is ideal as a filling for pies. For jam you will need oranges and sugar in a 1:1 ratio.

Wash the oranges thoroughly and boil for 15 minutes until the zest is soft.

Cool the fruits and cut into arbitrary medium-sized pieces.

Place them in a saucepan, cover with sugar and leave for 30 minutes to release the juice.

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

You can make delicious orange jam for the winter if you add a little brandy and spices to it. This jam can be consumed not only by adults, but also by children, since the alcohol evaporates during the cooking process.

So, prepare:

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

If you don't have brandy, you can take rum or cognac.

Cooking steps:

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

Orange “Six” with coffee aroma

Not every housewife knows how to make orange jam with the aroma of coffee. There is nothing difficult about it, except that you need to cook it for two hours to bring it to the desired consistency. Coffee beans and clove buds will add unique notes to the fruity aroma!

Products:

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

Recipe for orange jam with photo:

The finished 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 it away. After all, you can make delicious jam from orange peels. To do this, soak 1 kg of peel (fresh) for a day in cold water, and the water must be changed three times during this time.

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

Boil 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. At the end, add 30 g of chopped fresh orange peel (which was not soaked) and 3 g of lemon juice.

Beautiful curls from the zest

Orange peels are used to make not only tasty, but also very beautiful jam. Its peculiarity is that the zest is beautifully rolled up in the form of a snail or curl. The only downside to this 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, jam made from orange peel curls looks great as a decoration on various desserts (cake, jelly).

Required Products:

• (preferably with thin skin) – 3 pcs.;
• sugar – 300 g;
• water – 400 ml.
• lemon juice (or citric acid) – 0.5 tsp.

Three oranges should yield 200 g of peels. If you use more oranges, then you need to take twice as much water, and one and a half times as much sugar.

Photo recipe for orange jam step by step:

Orange dessert from a slow cooker

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

• thin-skinned oranges – 1 kg;
• sugar – 1 tbsp;
• water – 1 tbsp.

In the evening, peel the fruits, divide them into slices and remove the film. Place the orange slices in a multicooker bowl, add sugar and leave for 12 hours to allow them to release their juice.

The next day, select the “Steam” 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. The finished jam can be used for food or stored for the winter.

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

Those who have never tried orange dessert have missed out on a lot. The delicious 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 realize your plans! Bon appetit!