Blanks

Orange jam


Ingredients for Making Orange Jam

  1. Oranges 1 kg.
  2. Lemons 2 pcs.
  3. Cinnamon 10 gr. (one stick)
  4. Sugar 1 kg.
  5. Pure water 1 l.
  6. Citric acid 10 gr.
  • Main Ingredients: Orange, Sugar
  • Serving 5 servings
  • World CuisineEnglish Cuisine

Inventory:

Peeler, Juicer, Wooden spatula, Blender, Saucepan, Jam cooking container

Cooking Orange Jam:

Step 1: Cut the oranges and make the syrup.

To begin with, carefully wash the oranges and lemons. Then peel the oranges from the peel. Next, cut the fruits into 6-8 parts and transfer to a container for cooking jam. We leave the fruits to let the juice, after filling all with sugar. This procedure usually takes 2-3 hours. In this time period, oranges produce the maximum amount of juice. That is why the fruits of orange need to be cut, and not divided into slices. Being cut, the fruits are more likely to secrete the maximum amount of juice. While oranges are infused and secrete juice, we make lemon juice with a juicer. After the oranges give the juice, pour in the container for them and freshly squeezed lemon juice.

Step 2: Prepare the zest.

In a pre-cooked pan, boil lemon zest in water, the volume should not exceed 1 liter. Cook the zest until cooked, i.e. until it becomes soft. Then, the resulting broth is filtered and poured into a container with previously soaked oranges and lemon juice.

Step 3: Cooking jam and blanks for the winter.

The most long-awaited and anxious moment is the preparation of orange jam. We place the container with all previously prepared ingredients on a small, low fire. Add cinnamon and cook the whole jam mass until half remains from the previous volume. The entire cooking procedure will take one and a half hours or more. It all depends on the fire you make. When the desired consistency and volume of jam is achieved, we remove the container from the heat, let it cool, and, using a blender, chop the fruits of the orange. This procedure can be done manually, but it will take you a lot of time and energy, so it’s better to trust the blender. Another nuance. After we chopped oranges, you need to get cinnamon and add the finely chopped zest of two oranges. After that, put the container on the fire and cook for some time. Next, remove the jam from the heat, let it cool, and transfer to glass, pre-sterilized jars with a twist.

Step 4: Serve the orange jam.

The use of orange jam is wide, if not unlimited: from an elementary sandwich for breakfast with bread or toast to complex and at the same time mouth-watering pies, pastries and various pastries. All this is due to the fact that the resulting jam is quite thick. Enjoy the long, winter evenings of the sunny summer nectar. Enjoy your meal!

Recipe Tips:

- - If you make preparations for more than one winter, it is recommended to add citric acid to the jam. One teaspoon of “lemons” will help your orange product stand quietly for more than one winter, and it is absolutely harmless to the stomach.

- - For cooking orange jam, just like for other jams and jams, you can use containers of non-ferrous metal (copper, bronze, brass) or pots with a thick bottom made of stainless steel. The remaining containers and pans with a thin bottom will provide 100% burning, even with frequent stirring.

- - For workpieces for the winter it is better to use glass, small up to 0.5 liters. jars with a twist. Firstly, it will provide variety on your desk. Secondly, when rolling, the possibility of bloating and spoilage of cooking is excluded. And thirdly, during prolonged storage, the lids on the twist are not so afraid of oxidation and rust than ordinary lids for blanks.