Orange jam at home for the winter: recipes step by step with photos

The taste of orange jam is sweet, but not cloying, a little tart. It has a characteristic citrus aroma. Such jam can be used as a filling, added to the barbecue marinade or simply smeared on bread. You can cook it yourself.

Features of making orange confiture

In the process of preparing orange confiture, the following features must be taken into account:

• When using the fruit with the peel on, they must be washed very carefully 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.
• Orange juice evaporates when boiled, so there is little jam. To increase its quantity, thickeners can be used.

Compliance with the above recommendations will help prepare delicious and fragrant confiture.

Preparing the main ingredient

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

When cooked with the skin on, the fruit also needs to be peeled. Then remove the white layer, finely chop the peel. Mix with wedges and cover with water.

Recipes for making orange jam at home

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

Easy winter recipe

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 for 5 minutes.

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

In the slow cooker

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

• 1 kg of oranges;
• 1 small lemon;
• 500g cane sugar;
• half a bag of gelatin.

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

Then drain the water and put the fruit into the multicooker bowl. Add granulated sugar, mix and turn on the “Jam” mode. 5 minutes before the end of cooking, add gelatin, 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. Consider how to make jam according to this recipe step by step:

1. Pour orange gruel with water and boil for 20 minutes
2. Add granulated sugar and lemon zest.
3. Simmer for another 25 minutes. Citrus fruits should become translucent.
4. Remove from heat and roll into jars.

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

With butter

It is possible to make creamy orange jam, but it is not recommended to put it in jars - it is better to eat 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 of granulated sugar. Wait until everything is melted, place 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;
• 400g sugar;
• 500 ml water.

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

With agar-agar

Take:

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

Mix crushed fruit with sugar and water. Boil for an hour. Approximately 20 minutes before the end of cooking, dilute agar-agar with water, leave to infuse for several minutes, then boil. Add it to the jam.

With pectin

For a kilogram of oranges, take 500 g of sugar and a bag of pectin. Pour boiling water over crushed fruits and put on a slow fire. Boil for 5 minutes, add granulated sugar, and then cook for an hour. At the end, add pectin and boil.

With lemon

Take:

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

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

From oranges with peel

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

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

The cooked dish can be divided into jars or eaten immediately after cooking.

With cinnamon

Kilogram of oranges peeled, divided into slices, cut the zest into strips. Put in a saucepan, add 600 g of sugar and 2 cinnamon sticks. Cook over medium heat for 30-40 minutes until the flesh begins to boil. The jam will thicken as it cools.

With ginger

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

With grapefruit

Take:

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

Peel the oranges and grapefruit, cut into cubes, chop the lemon together with the zest. Pour in water and cook for 20-30 minutes. Remove from heat and leave for 5 hours. Then add sugar, send to a slow fire and cook until the jam thickens.

Storage

When preparing jam for the winter, it must be laid out in pasteurized jars, rolled up with metal lids. If you plan to eat it quickly, you can close it with a nylon lid, but be sure to store it in the refrigerator.

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