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Orange jam

When boiled in honey or sugar berry syrupor fruit to a jelly-like state, a food product called jam is obtained. The mass may be uniform (from the wiped fruit) or contain pieces in a jelly-like syrup. The taste of the product is determined by the selected source products. It can be strawberry tangerine or orange jam, jam from quince, raspberry or currant. Correctly cooked food is stored for a long time. Jam is used to make any desserts. For example, for toast for breakfast or for baking, served with ice cream, yogurt, curds or curd mass. Thanks to the beneficial substances contained in the jam (vitamins and trace elements), the metabolism and microflora of the digestive tract are normalized.

Recipe 1

To store the finished product, packagings are prepared(preferably glass jars) by steam or air sterilization, and then they put out the ready-made orange jam. The recipe requires prolonged boiling of oranges.


  • 850 g of prepared oranges: wash, clean, remove seeds and white core, cut into slices approximately 3 mm thick, divide the slices into segments;
  • 1 lemon, grate zest and mix with juice;
  • 6 glasses of water;
  • 1.5 kg of sugar.

In the freezer, cool a small plate. Spread the prepared oranges in a stainless steel saucepan. Add zest and lemon juice, pour water. Put on a strong fire and give a boil, boil for 10 minutes. Reduce the heat, continue to intensively cook, stirring, for 40 minutes or until the oranges are very soft. Increase the heat and bring the mixture to a boil. With constant stirring, all the sugar is poured out. Cook, not stopping interfering, until the color darkens, about 15-20 minutes. Adjust the heat to avoid boiling. Check the availability of jam: spread a teaspoon of the mixture on a chilled plate and after 30 seconds tilt it. The mixture should be a soft gel that moves a little. If jam is liquid and easily flows, then it is not ready, in this case continue the cooking process. Ready-made orange jam is placed in cans, pasteurized and tightly closed with lids. Store in the refrigerator for up to 6 months.

Recipe 2

To make the orange jam homogeneous, before cooking, mash the mashed potatoes through a sieve. Ingredients:

  • 550 grams of prepared (peeled, sliced) oranges;
  • 1 lemon (use only juice);
  • 1.4 liters of water;
  • 1.1 kg of sugar.

Oranges are sliced ​​on a plate, leaked juicemix together with the chopped pieces in a food processor to a homogeneous mass. Wipe it through a sieve in a stainless saucepan with a heavy bottom. Slice the skin (only the outer layer, the white interior is thoroughly cleaned) into very thin strips (like matches) and add to the pan. Pour lemon juice and water. Bring to a boil. Reduce the heat and cook for an hour and a half until the crust becomes very soft, and the mixture will be cut by half. Reduce the heat, add, constantly stirring until completely dissolved, sugar. Cook for about 10 minutes, remove the foam from the surface. Spread a spoonful of the product on a cold plate and put in the refrigerator. If the orange jam becomes like jelly, then stop cooking, allow to cool and put into sterilized jars.

Recipe 3

Cook jam from oranges with pectin (gelling and structuring polysaccharides). Ingredients:

  • 4 cups of peeled and sliced ​​oranges (discard seeds, core and peel);
  • 4 glasses of white sugar;
  • 1 packet of dry pectin is mixed with ¼ cup of sugar (taken from a jam sized for cooking).

Put the prepared oranges in a stainlessa saucepan with a heavy bottom. Add a tablespoon with the top of the sugar and cook over medium heat until the fruits become soft. Pour out, constantly mixing until completely dissolved, all the sugar. Continue to boil the oranges and sugar on medium heat for 5 minutes. Add the mixture of pectin with sugar, mix until it dissolves. Cook for 2 minutes. Check the readiness by laying a teaspoon of jam on a cold plate. If it thickens, then you can remove the pan from the plate and cool for 5 minutes. Ready orange jam is spread in sterilized glass jars, not adding a little more than a centimeter to the edge. Pasteurized and tightly sealed. Store in the refrigerator.

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