Step-by-step recipes for orange jam with zest and peel for the winter at home, with and without pectin

A sweet dessert with fruity pulp and a slight tartness, runny for pancakes and thick for pies and cakes—orange marmalade has a huge following. However, there are far fewer masters who know how to make a truly delicious and aromatic jam. However, it was Jenny Keiller, a Scotswoman from the Nordic country, who first came up with the idea of ​​using oranges to make jam.

For the new dessert, she took unripe citrus fruits with peel and sugar.

Peculiarities of making orange jam

To cook this sweet and sour delicacy, you need to know the secrets of preparation:

1. Oranges contain a lot of juice, which evaporates during cooking. To avoid this and obtain a large amount of jam, it is recommended to use thickeners such as gelatin, pectin, or agar-agar during preparation. This will result in a thicker jam.
2. When using thickeners, pay attention to their ingredients and manufacturer's recommendations. If these don't match the recipe, follow the instructions on the gelling agent's packaging.
3. To make the orange jam taste richer or more subtle, cinnamon, cognac, ginger, or other spices and ingredients are added.

Preparing the main ingredient

Before preparing this citrus delicacy, it's important to properly prepare its main ingredient—oranges. It's no secret that sellers wax the fruit to make it more attractive and extend its shelf life. The citrus fruits should be washed thoroughly: first with cool tap water, then with boiling water, and finally with room-temperature water using a stiff sponge. You can also use a special detergent to remove the wax.

Another important step when preparing oranges is eliminating the bitter taste imparted by the white layer between the pulp and the peel. To prevent the jam from becoming bitter, peel the citrus fruits and remove the layer, or soak them in water for 24 hours.

Homemade orange jam recipes

Orange jam for breakfast is a great way to boost your energy. Making it yourself at home is easy. There are countless easy methods and recipes for making jam from this sunny citrus fruit to suit every taste.

A simple recipe for the winter

A housewife can quickly prepare orange jam for the winter. To do this, you'll need:

• 1 kilogram of unpeeled oranges;
• 200 milliliters of water;
• 700 grams of sugar.

Wash the citrus fruits, remove the zest with a grater, cut the fruit, remove the white veins, and remove the seeds. Grind the pulp through a meat grinder. Pour water into a saucepan and add the resulting fruit mixture, along with the required amount of sugar. Bring to a simmer over low heat, then reduce the heat once it boils. Cook the mixture for 50-60 minutes, stirring occasionally to prevent burning.

The finished jam will thicken and acquire a pleasant amber hue. Remove it from the heat, skim off any foam, and pour into sterilized jars. Let the jam cool, upside down.

Jam prepared according to this recipe can be stored all winter at room temperature.

In a multicooker

Even the busiest people can make orange jam. You can use a slow cooker for this.

To prepare a liter jar of the treat you will need:

• 5 oranges;
• half a lemon;
• sugar - in an amount equal to the weight of citrus fruits.

Peel the fruit, chop the pulp, and blend until smooth. Finely chop the zest. Weigh the prepared ingredients and sprinkle with granulated sugar. Let sit overnight. Place the orange mixture in a slow cooker and select the "Jam" or "Bake" setting. Once boiling, let it simmer for 30-40 minutes. Pour the jam into sterilized jars and let it set until thickened.

With zest

To prepare delicious jam with zest you will need:

• 5-6 oranges;
• 2 lemons;
• 1 liter of water;
• 950 grams of sugar.

Step-by-step instructions for making orange jam with zest:

1. Zest the fruit and cut into thin strips. Cut the pulp into small pieces.
2. Place the fruit in a bowl, cover with water and leave for 24 hours.
3. Drain the water, add sugar and cook for 45 minutes.
4. Pour the finished jam with zest into a container and roll it up.

With butter

You can give orange confiture a delicate, creamy flavor. To do this, you'll need:

• large orange;
• a glass of water;
• a quarter cup of sugar;
• 15 grams of butter.

Cut the orange into small cubes, bring the water to a boil, and add the sugar. Pour the resulting mixture into a saucepan and simmer for 45 minutes. Then add the butter and bring to a boil. Pour the jam into a jar. If you prepare the jam this way, it can be stored for no more than 5-7 days.

With mint

A subtle mint aroma gives the jam a refined flavor. To make it, you'll need the following ingredients:

• several bunches of mint leaves;
• big orange;
• 0.5 liters of water;
• 400 grams of granulated sugar.

Blend the orange pieces and mint leaves. Pour in the water, add the granulated sugar, and pour into a saucepan. Let it simmer on the stove for an hour, stirring frequently. Pour the finished jam into a clean jar.

With agar-agar

To bring this recipe to life, you will need the following ingredients:

• 1 kilogram of oranges;
• 1 teaspoon agar-agar;
• a liter of water;
• 900 grams of sugar.

Crush the citrus fruits. Pour water and sugar into the mixture. Cook, stirring, for 30 minutes. Add the diluted and boiled agar-agar to the jam mixture and let it cook for another 30 minutes.

With pectin

Pectin is a beneficial substance for intestinal health. In addition to this ingredient, to make jam you'll need to prepare:

• 1 kilogram of oranges;
• 500 grams of granulated sugar;
• a packet of pectin.

Grind the fruit in a blender or meat grinder, pour boiling water over it, and add sugar. Simmer over low heat for an hour. A few minutes before the end of the cooking time, add the pectin and bring to a boil.

With lemon

To please your relatives or friends with an orange-lemon treat, you need to take:

• 1 kilogram of fresh oranges;
• 0.5 kilograms of sugar;
• medium sized lemon.

Peel and chop the citrus fruits, cover with water, and bring to a boil. Add the zest. Cook for half an hour, add sugar, and simmer for the same amount of time. Pour the finished orange-lemon jam into jars.

From oranges with peel

This recipe helps you make jam that not only tastes good, but also looks very appetizing.

You will need:

• 1 kilogram of oranges;
• 500 milliliters of water;
• 1.5 cups of granulated sugar.

Peel the oranges. Remove the seeds and place them in a cheesecloth bag. Cut the peel into thin strips. Place the oranges in a saucepan and cover with water. Place the bag with the seeds in the same pan and bring to a boil. After half an hour, stir in the granulated sugar and simmer for another 10-15 minutes. Store the finished jam for no more than a week.

With cinnamon

The subtle oriental aroma of cinnamon combined with the freshness of citrus makes for an exquisite composition. The recipe for orange confiture with cinnamon is simple. You'll need:

• 1 kilogram of oranges;
• 2 lemons;
• 1 liter of water;
• 1 kilogram of sugar;
• 10 grams of ground cinnamon;
• half a teaspoon of citric acid.

Finely chop the oranges and zest a few. Sprinkle the pulp with granulated sugar and let it sit for a few hours. Then squeeze in the lemon juice and add it to the oranges.

Pour a liter of water into a saucepan, add the lemon zest, and simmer until softened. Strain through cheesecloth and pour the liquid into the orange mixture. Add cinnamon and citric acid and simmer for 2 hours over low heat. Add the reserved, finely chopped orange zest to the cooled jam, bring to a boil again, and simmer for 10-12 minutes.

With ginger

Ginger is a miracle cure for any cold. Here's a helpful recipe that's sure to come in handy for preventing illnesses during the winter:

• 1 kilogram of oranges;
• 5 grams of ground ginger;
• 1 kilogram of sugar;
• 1-2 lemons.

Prepare the oranges by peeling, rind-cutting, and removing the seeds. Chop the pulp and finely grate the zest. Place the orange pieces in a saucepan, add sugar, and simmer over low heat for 30 minutes. Add the ginger 10-15 minutes before the end of the cooking time. Refrigerate the finished and cooled jam.

With grapefruit

To add variety to the orange jam, you can add some grapefruit and lemon. The result will exceed all expectations. You will need:

• 3-4 oranges;
• grapefruit;
• lemon;
• 1.5 kilograms of sugar;
• 500 milliliters of water.

Zest the grapefruit and oranges. Remove veins and seeds. Slice the lemon. Place all citrus fruits in a saucepan and cover with water. Cook for half an hour. Remove from the heat and let sit at room temperature for 10-12 hours. Add sugar and return to the heat for another hour. Stir regularly while cooking. Transfer the finished jam to a container.

Storage

When preparing jam for future use, for several months, the product must be sealed in pre-sterilized jars, using metal, boiled lids.

Jars can be stored at room temperature, but this should be done for no more than a year. After this period, it is best not to consume the product.

If you plan to use the orange jam within a few days or weeks after making it, simply place it in clean jars and store it in the refrigerator.

Oranges are a rich source of vitamin C, so orange jam is beneficial for colds and as a preventative measure. Enjoy!