Delicious jam from oranges: a step-by-step recipe with pictures

In the midst of winter, it turned out that you have finished the sweet preparations? No problem. After all, now is the height of the citrus harvest. When the shelves in the pantry are empty, you can always make jam from oranges. Step-by-step recipe with pictures you will find in this article. Amber, fragrant jam with pleasant sour is an indispensable attribute of a European breakfast. Toast of white bread, a croissant or a bun with butter and orange jam - tasty! And if you take not a European, but a hearty Slavic breakfast, then this jam is perfectly combined with pancakes, syrnikami, and you can put it in a baby's crib. If the oranges are small, you can weld mixed jam. After all, this citrus has a bright and rich taste. The most popular is jam from zucchini with oranges. Step-by-step recipe with a photo is your first.

"Invisible" zucchini (confiture): ingredients

Some people do not like this "overseas" vegetable because of its inexpressive taste. But if we make jam, then this quality zucchini is just right for us. The neutrality of zucchini allows it to taste the other ingredients. A citrus - just what you need! And if you make such a jam from zucchini with orange for the winter, no one will guess from what foods it is cooked. The most common answer is citrus and pineapple.

What do we need to make this delicious confiture? First of all, one large zucchini or two medium. It is desirable that these are young fruits. To this number of zucchini you will need three and a half glasses of sugar and three oranges. From the utensils we need a basin for making jam, preferably with a lid. After all, we will set it aside for a long time. And if we want to make blanks for the winter, we will reserve banks and metal covers.

"Invisible Zucchini" Confiture: Step One

• Zucchini is cleaned from the skin.
• We cut out the middle with bones, and rub the flesh with large shavings or cut them into cubes. You can pass it through the meat grinder. But there is no need to blend in puree - it is important for us to have small pieces at the exit.
• Add to the zucchini three and a half glasses of sugar.
• Leave for four hours to seep, dissolve and start the juice.
• Next jam from zucchini and oranges for the winter step-by-step recipe (with photo) suggests bringing to a boil. But it is important to seize the moment and turn off the fire under the pelvis in time.
• This gruel must be prepared by the method of coffee in Jezeve. It only needs to be brought to a boil, when the bubbles go, but do not cook.
• Remove the sweet zucchini mass from the fire and leave it for another four hours.

Do not forget to cover the basin so that flies do not fly.

Second phase

A step-by-step recipe with pictures, which we consider in this article, suggests that there will be three oranges in this dessert. Let's wash them. But it will be better if we drop them with boiling water and leave it so to lie in the cooling water for about ten minutes. The fact that in the white shell of citrus is a lot of bitterness. If you like this quality in jam, you can skip this step. Then the sweetness of the jam will be counterbalanced by a piquant bitterness. There are recipes, where peeled off the oranges. But we'll send them directly into the meat grinder. Here, too, should make a reservation. The meat mincer can suppress oranges. In that case, we will lose a lot of juice. If you are not sure about your meat grinder, it is better to cut oranges with rings with a knife. Alternatively, mash them in a blender. Add oranges to zucchini. We stir well gruel or slices. Again, bring the jam from the zucchini with orange (for the winter) to a boil. Leave for another four hours.

"Invisible Zucchini" Confiture: The Final Stage

In principle, we have already prepared jam from oranges. Step-by-step recipe with pictures made the culinary process easy and understandable. Maybe cooking will take a long time, because each time between the stages of heat treatment should take four hours. But such a dessert requires minimal effort. After cooling it can already be served with tea. But if we want to make jam from zucchini with orange for the winter, a recipe (with a photo) requires preparing cans and covers. Confiture is acidified to taste with a small amount of citric acid. It will take about half a teaspoon, but be guided by your own taste. We will again boil the confiture. We'll spread the hot one over the banks. A thick, dessert-like dessert, "well behaved" in the oven. Therefore, it is often used as a filling in baking bagels and pies.

Another jam from zucchini (step-by-step recipe with pictures)

Orange in this jam will not go very much. We also need a kilo of young zucchini.

• We clean them from the skin, cut into thin and small lobules. We shift it into the pelvis.
• A large lemon is scalded with boiling water. Wipe and rub the whole zest.

• The remaining lemon is cut, we remove all the bones, and the pulp is crushed (in a meat grinder or blender).
• Two oranges, too, will be doused with boiling water. We will do with them the same way as with a lemon.
• We will connect citrus fruits and zucchini into the basin.
• Cover the mixture with sugar. Its amount should be approximately equal to the volume of fruit and vegetable mass.
• Let's leave the basin for the night, so that zucchini and citrus fruit juice is allowed and sugar is dissolved.
• In the morning we put on fire our future jam from zucchini and oranges for the winter.

A step-by-step recipe (with a photo) says that after boiling we need to reduce the gas to the minimum level. So the mass should gently whip for two hours. But we must not forget to stir it regularly. When the mass becomes thick, like marmalade, you can roll it into jars.

"Souvenir Five-Minute"

If you have citrus fruits at home, then you can quickly make such jam from oranges. A step-by-step recipe (with pictures shown in the article, just imagine what the blank will look like) offers to wash two large fruits, peel them, cut and remove all possible seeds. If there are no candied fruits in the house, it does not matter either.

• Peel one orange cut into thin strips. A second skin is finely three or sent to a blender.
• Cut the flesh of oranges with small neat cubes. We put in a saucepan with a little water (about half a glass).

• To the pulp, add crushed zest, sugar to taste. You can add a little cinnamon.
• Let's bring the contents of the saucepan to a boil.
• Remove from the fire and add candied fruit or a piece of sliced straw.
• Cool it to room temperature, and then once again bring to a boil.

Immediately roll the dessert into sterilized jars. We try to keep the candied fruits evenly - it's a souvenir. We roll up and put the jars upside down under the blanket until it cools down completely.

Lemon-orange preserves

This dessert, thanks to the record content of vitamin C, will help you to easily survive the influenza season. How to make such jam from oranges? A step-by-step recipe with pictures makes the cooking process very simple.

• We put a large pot of water on the fire.
• When it boils, let's drop half a kilogram of lemons and oranges.
• Cook for exactly five minutes.
• We clean the citrus from the peel.

• Flesh of fruit cut into thin circles. Be sure to remove the bones - they will give bitterness.
• From a glass of water and a kilo of sugar, we cook the syrup.

• We will dip in it mugs of oranges and lemons.
• Continue to cook for about forty minutes, stirring frequently.

When the mass thickens, we pour it over the sterilized jars.

Apricot jam without cooking

If the jam from zucchini with orange for the winter recipe (with a photo) promised to make only citrus on the palate, then this dessert, on the contrary, remains quite peach. But the sugary sweetness of apricots is counterbalanced by lemon-orange sourness. And you do not need to cook this dessert, which, of course, guarantees the safety of vitamins.

• From two kilograms of apricots we choose seeds.
• Lemon and two oranges are put in boiling water and cook a minute to eliminate bitterness.
• Citrus slices, along with removing the bones.

• We put all the fruit in a blender and carefully pury it.
• Pour three kilograms of sugar into small portions.
• All is very well mixed.

We spread the dessert on the banks, we seal with capron lids. It should be stored in the refrigerator.

Christmas Confiture

New Year we associate with the smell of mandarin, cinnamon, vanilla, other "warm" spices. Let's make a ginger jam from oranges for Christmas. Step-by-step recipe with pictures, which are placed in the article, will facilitate our task.

• Two lemons and three oranges we fill with boiling water and let lie in hot water for about ten minutes.
• We cut each fruit into pieces, carefully pulling out the bones.
• The flesh of citrus fruits is passed through a meat grinder. But it's better not to lose juice, to crush oranges and lemons in a blender.

• We put this gruel on the fire, pouring into the pan another two hundred milliliters of water.
• When the mass boils, reduce the flame to a minimum. Tomim so two minutes.
• After that, fall asleep in a saucepan half a kilogram of sugar.
• Stirring and weighed on minimal fire for another quarter of an hour. Do not forget to stir in a saucepan so that the mass does not burn.
• A piece of fresh ginger (about one hundred and fifty grams) is cleaned and grinded (on a grater or in a blender).
• Turn off the fire under the saucepan.
• We put ginger in the jam. On request, you can add other spices - cloves, cinnamon.

Mix and place on pasteurized jars.

Original jam from oranges: a step-by-step recipe

For this confiture, citruses are not needed, but only their crusts. When eating oranges, do not throw them peel. Cut out of it a variety of figures (spirals, circles, diamonds) and put in a bowl with cold water. Change it at least four times a day. When these crusts are typed four hundred grams, you can start cooking jam.

• Sugars need to take the same amount as the soaked orange peel.
• We will weld a syrup out of it and a glass of water.
• We put the crust there.
• Let's boil for about five minutes.
• Remove from the fire and completely cool.
• And this procedure (cooking for five minutes and bringing it to room temperature) will be repeated two more times.

When the peel becomes soft and translucent, we spread the confiture around the cans and close it.