Orange peel jam: recipe, preparation recommendations

What could be tastier than orange jam generously spread on a freshly baked pancake?
Only two or three of these pancakes. You can’t imagine a better breakfast – it will fill you with energy and good mood for the whole day. If you do not have such a blank among your supplies, we will try to make it now in the most convenient way for you. On this topic:

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Orange jam

If you are not a fan of sugary sweets, this orange jam is what you need! At home, this jam is prepared quite simply, although not very quickly. But believe me, this delicacy is worth every minute spent on it! This bright, rich orange jam will not leave indifferent not only citrus lovers. The secret of the wonderful taste lies in the method of preparing the jam. Only citrus fruits (pulp and zest) and sugar will be used. Neither water nor any thickening agents will be added during cooking. Thanks to this, the jam turns out to be very thick, incredibly aromatic and with a pleasant bitterness inherent in citrus fruits. Help yourself!

oranges – 3 large (750-800 g),
lemon – 1 pc.,
sugar – 450-500 g.

How to make orange jam

First of all, wash all the citrus fruits that will go into the jam thoroughly. It’s better to go over them thoroughly with a brush and soda just to be sure. Next, put all the fruits in a cup and pour boiling water over them. Let stand for 10-15 minutes, then remove and dry.

Now we remove the zest from the oranges in any way convenient for you: with a knife, a vegetable peeler or (the simplest, in my opinion) with an ordinary grater. A grater immediately gives us chopped zest, but if you remove it with a vegetable peeler (knife), the resulting strips will need to be cut smaller - into thin strips or cubes, for example.

We “undress” the lemon in the same way.

Next is the most labor-intensive part of the process - you need to remove each slice of oranges and lemon from the whitish film and seeds. The film can be removed quite easily by hand, but if necessary, you can help yourself with a sharp knife. If citrus slices break during this process of undressing, it’s okay.

Weigh the peeled citrus pulp and place it in a saucepan. I got exactly 500 g. The proportions of sugar and prepared fruit should be 1:1. Measure out the required amount of sugar, pour it into a saucepan and leave for a couple of hours so that the pulp releases juice.

One more moment. If you want to get jam without any bitterness at all, then first soak the citrus pulp along with the zest in water for 20-24 hours. Afterwards, put it all in a colander (or sieve), squeeze it out and only then add sugar.

As soon as the fruits give juice, add the zest of oranges and lemon to the saucepan. Mix everything and place the saucepan on the stove for maximum heat.

Bring the jam to a boil, then reduce the heat on the stove to medium (so that the jam only bubbles slightly) and cook the jam for 30-40 minutes. During the cooking process, remove the foam. After the specified time, it will seem that the jam is still too liquid. Believe me, this is not true. The jam will thicken as it cools. You can check its readiness like this: place a spoonful of jam on a plate, wait a minute, then pass the spoon directly over the drop. If the edges come together very slowly, the jam is ready.

Using a blender we give it a homogeneous consistency.

When the orange jam has cooled a little, you can pour it into jars. Yield: just over 500 ml. You can serve it with any pastries or just with tea. Bon appetit!

Method one - in a slow cooker

The method of making orange jam in a slow cooker is suitable for the busiest or least experienced housewives. We will only need to prepare the fruit for cooking and weigh all the ingredients, and the electronic kitchen assistant will do the rest according to a given program.

The number of products is calculated for one liter jar of jam:

oranges – 5 large with thin peel;
lemon - half medium in size;
sugar - by weight of peeled fruit in a one to one ratio.

To obtain a homogeneous mass, peeled fruits are first pureed using a blender, meat grinder or food processor.

This orange jam recipe takes very little time:

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Traditional recipe

A simple and affordable option for preparing a sweet treat.

oranges - 1.5 kg;
granulated sugar - 1.3 kg;
water - 1.9 l.

The procedure is as follows:

Rinse the main ingredient and dry on a clean towel. Place in a suitable saucepan, pour in the specified amount of liquid and put on fire. Cover and cook from the moment of boiling for 50 minutes.
Carefully remove the fruits, place on a plate and cool. Strain the resulting broth through a fine sieve. Cut the orange into medium-sized cubes, making sure to remove the seeds. They need to be placed in a gauze bag and tied tightly.
Pour the broth into a suitable pan, add granulated sugar. Set the container with the contents to maximum heat, and after boiling, reduce the temperature. Continue cooking until the grains are completely dissolved. If foam forms on the surface, be sure to remove it.
Place orange slices and a gauze bag with seeds into the hot syrup. With regular stirring, boil the mixture for 35 minutes. Remove the container with contents from the stove.
Carefully remove the seeds. Pack into prepared jars. Close and store in the cellar after cooling.

Method three - in a pan, but from the peel

If in previous recipes we threw away citrus peels, now we just need them. Fans of orange peel jam claim that the boiled pieces of peel in it taste like marmalade. This preparation is perfect for filling pies, cheesecakes and cookies and as a fruit layer for cakes. To prepare the dessert you need the following ingredients:

orange peels – 0.5 kg;
sugar – 0.75 kg;
water – 0.25 ml;
half a lemon.

Sort the peels and soak in cold water for a day, changing the water twice. Then drain the water and weigh the crusts. Sugar must be taken in a ratio of 1 to 1.5. Cut the crusts into strips 1 cm wide, and the strips into small cubes. The strips can be twisted rather than cut. The preserved bones are tied into a piece of gauze.

The seeds contain pectin, which allows the jam to thicken, so they can be used instead of starch.

The chopped crusts along with a gauze knot are poured with water and boiled for half an hour. After boiling, reduce the heat to low. During cooking, the mixture should be stirred with a wooden spoon. After half an hour, take out the bag with the seeds, add sugar and continue to boil the jam for another hour and a half over low heat. Before turning off the stove, squeeze the juice of half a lemon into the pan and stir. Place the prepared orange peel jam into clean jars and roll up.

Orange peel jam

We suggest you consider a recipe for making orange jam and lemon. The dessert turns out to be very mild in taste, without any signs of bitterness. Cooking method. Orange jam with zest does not require additional jelly-forming components.

lemon - 4 pcs.;
oranges - 2.4 kg;
water - 2 l;
granulated sugar - 1.8 kg.

Next we do this:

Wash the oranges, dry them and cut off the skin in a thin layer. Chop it using a grater or knife. Remove the bitter white skin from the fruit and chop the pulp into equal pieces. Be sure to remove the seeds.
Similar actions need to be done with lemons. Pour in the required amount of liquid. Cover and leave to soak for 24 hours.
After the time has passed, place on a sieve. Transfer to a clean cooking container, add sugar and mix thoroughly.
Place on the stove over medium heat. Cook for 30 minutes with regular stirring. Cool and package in sterile jars.

Orange jam

Method two - in a bread maker

It’s even easier to make orange jam in a bread machine, since the magic unit will even stir itself. The main thing is that it includes the “Jam” program. We will need the following ingredients:

3 large oranges;
1.25 cups sugar;
50 ml water;
1/3 teaspoon citric acid;
5 tbsp. starch.

We will provide the recipe for making orange jam with step-by-step photos for those who have not yet gotten used to using a bread machine.

Select three large oranges and wash them thoroughly.

Peel them and cut them into pieces.

Place the chopped fruit in a bucket.

Add sugar.

Pour water.

Add citric acid.

Lastly, add starch and shake the bucket several times to mix the contents. All that remains is to place the container in the bread maker and turn on the desired mode.

As a rule, in bread machines the jam cooking mode is designed for one hour and twenty minutes. The orange jam will be ready in an hour, so in order to preserve vitamins, the program can be stopped ahead of schedule.

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After turning off the bread machine, the hot mass is poured into sterilized jars and rolled up.

Orange and peach dessert

The combination of exotic fruit and citrus fruit is quite complex. By adding walnut kernels to it, the delicacy turns out thick, nutritious and full of vitamins. Even children will like orange confiture with peach and nuts. The concentration of vitamin C and other useful elements allows you to regulate the functioning of internal organs and improve immunity.

water - 500 ml;
granulated sugar - 4 kg;
lemon - 600 g;
walnut (kernels) - 200 g;
oranges - 1.5 kg;
peaches (hard) - 3.5 kg.

Then we follow the instructions:

Wash the peaches and pour additional boiling water over them. Carefully peel off the skin and remove the pit. Cut into medium cubes.
Wash the oranges and chop the zest on a fine grater. Remove the white film and cut into slices, being sure to remove the seeds. Otherwise, the jam will acquire a bitter taste.
Peel the walnuts from the inner films. Chop into small pieces.
Wash the lemons, cut off the zest in a thin layer and chop. Proceed with the pulp in the same way as with oranges and peaches.
Combine all fruit slices in one large container. Add citrus zest and water. Place on the stove, stirring first.
Cook over medium heat until the peaches are completely softened. Time no more than 30 minutes.
Meanwhile, turn on the oven, setting the heating temperature to 140 degrees. Pour the sugar into a suitable bowl and place it in the oven. Warm the product a little.
Once the peaches have softened, add the sugar, stirring regularly. After dissolving, add nuts.
At medium heating temperature, boil the mixture until thickened. Don't forget to stir the mixture constantly. The process will take about 10 to 15 minutes.
Pack into sterile jars and close tightly. Cool and store in the cellar or refrigerator.

Orange and peach jam

Recipe for orange and ginger confiture

Every person knows that oranges are rich in vitamin C. It is for this reason that scientists especially recommend consuming the fruit during epidemics of viral and bacterial infections. But it is worth remembering that orange is a strong allergen. Therefore, excessive intake can lead to serious consequences.

oranges - 1.5 kg;
granulated sugar - 1.45 g;
lemon - 2 pcs.;
chopped ginger - 8 g.

The procedure is as follows:

Wash all citrus fruits and place on a clean towel. Dry. Cut off the zest in a thin layer, remove the white film and chop the skin finely. Cut the pulp into medium-sized cubes. Be sure to remove the seeds.
Place the fruits in a saucepan with a thick bottom, cover with granulated sugar. Stir and place on low heat. Boil for 30 minutes, and a quarter of an hour later add chopped ginger root.
Stir and heat for the remaining time. Place in sterile jars, close tightly and store in a cool place.

Orange peel jam

It turns out that fruit peels are a very valuable product. You can make an amazing dessert from them, which is not only very tasty, but also has a very presentable appearance. You can place the treats in beautiful glass vases or use them as decorations for cakes and pies. The jam recipe is very simple:

Take three large oranges, pour boiling water over them, and then rinse them under running water.
Cut the fruit in half and remove the pulp. Cut the crusts into fairly thin strips. If their skin is thick, be sure to cut off the white inside.
Roll the pieces into tight rolls and thread them onto a thread. After that, place them in a saucepan and fill with cold water. Soak for three or four days, changing the water periodically.
When the pieces are soft enough, put the pan on the fire and cook for a quarter of an hour. After this, change the water and repeat the procedure several times.
How much sugar and water should I use? To answer this question, weigh the crusts on a kitchen scale. The amount of sugar should be one and a half times more, and water - twice as much.
Let's assume that the crusts weigh 200 grams, then you should take 300 grams of sugar and 400 ml of water. Place ingredients in a saucepan and place over medium heat. If desired, you can add a piece of chopped ginger root to them.
When the syrup thickens, add half a teaspoon of citric acid to it. The strings from the “beads” should be removed when the jam is ready.

Place the treat in the jar and close the lid tightly. You can serve the dessert as soon as it has cooled down.

Some tips from experienced chefs

You can get truly tasty and aromatic jam if you listen to some rules and recommendations. Then you won’t be able to drag your household away from the jar with the original dessert:

To determine readiness, you need to drop a few drops of the finished treat onto a flat dish and wait until it cools completely. If it did not spread, but rather became covered with a film. Otherwise, the dessert must be finished cooking, otherwise it will become moldy and ruin your mood in winter.
Cooking at high temperatures will not harm the finished dish. The pectin is not destroyed and the jam turns out quite thick.
There is no need to throw away the remaining zest. Simply combine it with granulated sugar, transfer it to a food container and freeze it. You can later use it in baking or add it to tea.
There are no lemons on hand or you forgot to buy them. Don't worry, you can simply replace them with citric acid.

Homemade orange jam with zest - recipe in 60 minutes

To the great law of growing up No. 3.14: looking at a mountain of tight and juicy oranges, you don’t want to overeat them to the point of diathesis or take a beautiful photo on Instagram, but to make jam. Fragrant, thick, viscous and bright. For tea, cheesecakes , cookies, lazy dumplings .
And so that it’s easy, without problems and long sticking in the kitchen. I’m sharing a recipe on how to make just such orange jam at home with zest in just an hour. Without pectin, gelatin and gelatin.

Homemade orange jam with zest - step-by-step recipe

Step 1: Wash the fruit thoroughly, dry it with a paper towel, and grate the peel on a coarse grater.

Step 2: Clean the white part with a sharp knife. Remove membranes and seeds as much as possible, cut citrus fruits into small pieces.

Step 3: mix sugar with water and cook the syrup until the grains are completely dissolved.

Step 4: add oranges and spices.

At the end of cooking, we will remove them, so clove buds, star anise or cardamom seeds can be pre-wrapped in cheesecloth, then placed in a pan. Personally, I don’t do this and use a regular spoon for these purposes.

Step 5: Cook the jam with the lid open for 30 minutes, stirring occasionally.

The stages of its transformation from syrup with oranges into a thick caramel mass are visible in the photo below. At the last stage, add lemon juice and remove the spices.

Step 6: Combine the almost finished jam with the zest and, continuing to stir, cook for another 5-7 minutes.

If you want it to have an ideal homogeneous consistency, blend the mixture with a blender before adding the zest.

Step 7: pour the still hot dessert into pre-sterilized jars and store in the refrigerator.

The consistency is very thick, so there is no need to use gelatin, pectin or gelatin.

As I already wrote above, from the specified amount of ingredients you get approximately 2 jars of 200 ml each, and the entire preparation procedure takes no more than an hour, including the preparatory stage.

Usefulness from “Pate”: I sterilize jam jars in the microwave. I put clean glass containers, pouring about a finger's worth of water into them, into the microwave oven for 40-60 seconds. I put the lids nearby and turn on medium power.

Bon appetit!

Jam “Sunny”

The exotic taste of pumpkin and oranges can lift your spirits even on the stormiest day. Therefore, adopt our recipe and surprise your loved ones with an original dessert.

Cut 700 grams of pumpkin into pieces (you can use fresh or frozen vegetables).
Wash five oranges, grate the zest and finely chop the pulp.
Squeeze the juice from one lemon.
Place the pumpkin in a saucepan and place it on the heat. Add lemon juice and cook for ten minutes.
After this, add one kilogram of sugar, oranges, zest and a pack of gelatin to the bowl.
Bring the jam to a boil and add a cinnamon stick to it. After five minutes, the spice should be removed.
If you want the jam to be homogeneous, then at this point you should beat it with a blender. If you prefer a treat with whole pieces, then you can skip this step.

When everything is ready, place the dessert in clean jars, close the dishes with lids, turn them upside down and leave to cool completely.