Orange Jam: 13 Recipes

The smell of orange jam is associated with New Year holidays. The smell of orange jam can be associated with the holiday season, as they are imported from Turkey, Egypt, South Africa and Morocco. Abkhaz oranges ripen in December and are on sale until almost spring, with a little extra time in March. When suddenly accumulated a bit of citrus, and you do not want to eat them anymore, it is worth remembering and implementing a few delicious recipes for jam.

A little bit about the orange

The crop is considered the most common among citrus fruits. Its homeland is called China, from where the plant was brought to Europe by Portuguese sailors. The trees were so spectacular during flowering and during the ripening of fruits that the fashion for growing small groves of citrus quickly spread through the countries of the Old World. Since even very mild winters were detrimental to oranges, they had to build covered glass galleries, later called orangeries from the French orange, which means "orange".

Wise Oriental healers had been using the plant's health properties for as long as 2,500 BC. Europeans were to discover them for themselves. First of all, they paid attention to the amazing properties of succulent pulp to quench thirst, relieve fevers and restore strength after exhausting work. The next revelation was the usefulness of orange peels, which contain a huge amount of essential oils that improve mood and strengthen the immune system.

Cosmetology quickly turned to orange oil and peel. They improve the color, tone and refresh the skin, slow down aging and tighten the facial oval. The juice is not used in its pure form; it is too corrosive for such purposes. But masks, lotions and tonics with orange essential oil proved excellent.

The housewives immediately began culinary experiments, and since the citrus was an exotic product and quite expensive, all its parts went into action. There appeared recipes for jam from the pulp, and peels, ways to make candied fruits, jam and the most delicate confit.

Today, orange groves can be found on most of the Mediterranean coast. The main producer countries of the fruit are Brazil, China, India, Mexico, Iran, Egypt and Spain.

Externally the tree is very beautiful, covered with small leathery leaves of dark green color. It does not shed its leaves in winter as it is an evergreen. The foliage is gradually renewed throughout the year without completely exposing the branches. During the flowering period, the tree is covered with white flowers, grouped by 6 in one node. Fruits are juicy, covered with a porous crust and divided into lobes inside. There are varieties with more seeds, but many hybrids have only 3-4 inside.

The life span of a tree is about 150 years, and it grows up to 12 m. Longevity is known, whose age reached 400 years. With an abundant harvest, 1 tree can give up to 38 thousand fruits. Most varieties of remontant, on branches there are simultaneously fruits of varying degrees of ripeness, so the period of fruiting lasts several months.

Composition and calories

Juicy flesh and skin contain:

• antioxidants;
• phytoncides;
• vitamins C, PP, E, B;
• pectin;
• fruit sugars;
• polyunsaturated fatty acids;
• plant proteins;
• 60 kinds of bioflavonoids;
• essential oils;
• iron;
• calcium;
• magnesium;
• silicon;
• phosphorus;
• potassium;
• biotin;
• organic acids.

The caloric value is very small, the figure in 100 grams of product barely crossed the bar of 45 kcal.

What is useful for orange jam

The aromatic pulp of the citrus fruit has great potential to support the body and replenish vitamin and mineral deficiencies. The sunny fruit was used by the healers of ancient Egypt in the treatment of even serious diseases.

Interesting: The aroma of the orange can relieve stress and stabilize the emotional background.

The heat treatment loses some of the vitamins, but strengthens the other properties and reduces the level of allergenicity of the product. In addition to the prevention of vitamin deficiency and recovery from operations, overwork and colds, orange can

• normalize digestion;
• Relieve chronic fatigue syndrome;
• Prevent the development of scurvy and atherosclerosis;
• stabilize blood pressure;
• Improve performance and immunity;
• to slow down age changes;
• lift your spirits.

As a preventive remedy pulp, juice and jam is recommended to include in the menu for slow regeneration, constant loss of strength, during prolonged stress, increased mental and physical exertion. A mild diuretic effect of the fruit is useful for edemas, and for people with cardiovascular diseases the high concentration of potassium in the fruit is especially valuable.

Preserved in the jam and antibacterial properties, which are indispensable during seasonal epidemics. A few slices of the sunny fruit will relieve nausea and other symptoms of toxicity, help relieve motion sickness in transport, reduce irritability and improve mood.

The high content of citric acid and citrates prevents the formation of sand and kidney stones, and stimulates excretory processes. Vitamin C reduces the risk of leukemia and malignant tumors.

For women

If you do not know what to do, you will have to do the same thing, and if you do not know what to do, you will have to do it in the same way. This is the first time that the citrus oil has been used for the first time in your life. It can stop the impending depression and relieve symptoms of PMS. Due to the high concentration of flavonoids, these properties remain even after the heat treatment. Several spoonfuls of jam are guaranteed to eliminate moping and give you an energy boost for the whole day.

Pectin and fiber stimulate the intestines, accelerate the removal of toxins, cleanse the body, prolonging youth and significantly slowing the aging process. Accelerating the metabolism can increase the effectiveness of programs aimed at weight control and weight loss.

For men

Sunny citrus increases stamina, increases resistance to viruses and disease-causing bacteria. The pulp and juice quickly restore strength after physical exertion and intensive strength training.

The anti-inflammatory effect of orange reduces the risk of prostatitis. Orange is known as a powerful aphrodisiac, it gently relaxes while intoxicating passion.

For Kids

Modern candy stuffed with dyes, stabilizers, flavor enhancers. Sometimes after a candy not only tongue baby long retains the color of the sweet, but even the pot smells of flavorings. It is much better to give an orange. He will strengthen the immune system, replenish the vitamin supply, normalize the endocrine, cardiovascular, digestive system and just please with a rich taste.

Important: Citrus fruits belong to strong allergens, so it is worth observing a measure in their consumption.

Limitations on eating
Fresh fruit is much more useful than jam or jam. But they have more contraindications. It is not recommended to eat oranges and drink freshly squeezed juice with acute gastrointestinal diseases, peptic ulcer, hyperacidity. With individual intolerance have to give them up altogether. The diagnosis of "urolithiasis" will be an occasion to consult a doctor in order to determine the ratio of harms and benefits of citrus. Adults per day is enough 2-3 fruits, a child should not be given more than 1 per day.

It is worth considering: Orange jam has much fewer contraindications, because some of the substances in cooking are transformed into more easily digestible forms, and the level of acidity of the fruit is significantly reduced.

How to choose oranges for jam

Some scientists argue that there is no wild form of orange. There is a hypothesis that the fruit was obtained by spontaneous crossing of the pomelo and mandarin. Whether this is true or not is not important, the main thing is that breeders have bred many varieties, each of which has its own flavor characteristics. There are large fruits with thick skins and small ones with a very thin skin. They also have different ripening dates. Gamlin, Verna, Salustiana, Navel Late, Navelina, and Valencia are the most popular varieties that are most often found on the shelves. There are oranges with red flesh or dark colored peels. They are a more exotic product and are on sale very rarely.

You don't have to be a connoisseur of variety differences and inquire about the name every time. It is enough to know a few signs of quality sweet fruit.

1. By weight, you can determine the level of juiciness. The fruit should be weighty and firm. Then in most cases it will be sweet and ripe.
2. Size is not a criterion for good flavor. More often than not, the thick skin of a voluminous fruit hides a fairly average level of juiciness and sour flesh. In this case, you will have to overpay for the crust, which even for candied fruits is not recommended.
3. The appearance of the fruit speaks volumes. Only sweet, ripe fruits have a uniform, rich color. There should be no dents, soft spots, or dark spots.
4. The smell immediately gives away the quality of the fruit. As soon as it smells musty, musty, or smells like wine, you should discard the purchase. It's more likely that the storage and shipping conditions have been compromised, or the fruit is already starting to deteriorate with time.
5. The dense texture of the peel indicates maturity and a high level of juiciness, but only with thin-skinned varieties. You won't be able to feel anything through the porous skin and again you will be spending extra money on something that won't be eaten.

It is worth giving preference to medium-sized fruits with thin skin. These are the ones that are most often the juiciest and sweetest, which will reduce the consumption of sugar and get a delicious treat.

How to cook orange jam: Recipes

Orange jam is brewed with and without the skin, with neat slices that retain the structure, or as a homogeneous mass, put through a meat grinder. Methods of adding various ingredients that give the classic version new flavor nuances are popular. The choice is large and depends on personal preferences of the hostess.

Classic

The simplest recipe that does not require special culinary skills. You will need 1 kg each of granulated sugar, peeled orange slices and a little patience. Citrus is peeled from the skin and white veins, cut into cubes or leave the slices. But in this case they are pierced in 2-3 places with a wooden toothpick. On top of them fill with sugar. To get the juice wait for half an hour, then add some crushed crusts to enhance the flavor and proceed to boil the mass. It takes two hours to be ready. At the discretion of the hostess, divide the time into several batches, followed by cooling the mixture or immediately hold until the syrup thickens.

With pumpkin

The flavor of citrus fruits is very rich, so in the name of economy and for variety, orange is combined with other products. The pumpkin base softens the acidity and gives the jam softness and tenderness. It is appreciated as a stand-alone dessert and as a filling for pies.

Ingredients:

• pumpkin - 1 kg;
• sugar - 1 kg;
• orange - 2 pieces;
• water - 500 ml.

Prefer a medium-sized citrus with a thin skin. They are sweeter and more fragrant.

Dice the pumpkin, drive the oranges through a meat grinder along with the skin. Pips should be taken out beforehand, otherwise the ready product will be bitter. First boil some syrup, pour the boiling pumpkin and then add citrus puree. Boil for 20 minutes. This is enough time for the mass to become thick and very fragrant. For long-term storage it is distributed in sterilized jars with airtight lids.

With lemon

The combination of two citrus fruits gives an indescribable sour-sweet delicate flavor. This jam would make a great sweet gift for friends or colleagues at work. It is almost transparent and has a delicate, sunny color. This jam is a great mood enhancer, strengthens the resistance to viruses during mass colds.

If you don't want to fuss with every bite separately, it's better to mince the main ingredients with a meat grinder. For a small trial portion take 4 oranges, 2 lemons for 500 grams of granulated sugar and 1/3 cup of water. If the recipe will be to your liking, the amount is doubled or tripled.

For full disclosure bouquet of flavors whole fruit first scalded with boiling water and only then cut into 4 or 8 pieces to remove the seeds. There is no need to remove the peel, it will also go in the jam.

Then the crushed mass is poured sugar, add water and boil in 1 approach at least 25 minutes. The jam infused for 4-5 hours. Then it is brought to a boil and placed in jars.

As a festive option, in the jam put not shredded crust, but sliced in thin curls. To enhance the anti-inflammatory and antibacterial action, 100 g of ginger root is added 5 minutes before cooking.

With zucchini

This vegetable has the interesting property of changing the taste in accordance with other ingredients. When combined with alycha and plum, you get the flavor of pineapple, and when combined with orange, it takes away the bitter note from the rind, giving a delicate fruity taste. The zucchini will need twice as much as the citrus. Sugar is taken at the rate of 1:1 to the fruit and vegetable mass, chopped in a blender. Cooking time - 1 hour.

Important: To avoid burning, take a saucepan with a thick bottom.

With apples

This is a wonderful combination of flavors and aromas. The delicate apple slices become transparent and absorb all the flavor bouquet. To make it you will need:

• apples - 1 kg;
• sugar - 1 kg
• water - 250 ml;
• oranges - 2 pieces;
• ground cinnamon - on the tip of a knife.

Oranges are cut together with the skin into 4 parts, remove the seeds from the pulp. Citrus fruit put in a saucepan and boil for 5 minutes. Then take them out and cut each quarter into thin strips across the section. You get almost triangular slices. Apples are peeled from the skin, remove the core, and dice the pulp.

Add sugar to the liquid and make a syrup. When sugar crystals have completely dissolved, it is poured into fruit slices and cooked over low heat until it is ready. It is checked by a drop of syrup on a plate. Two minutes before the end of cooking add ground cinnamon. A half of a cinnamon stick will give the jam a richer flavor.

With tangerines

This delicacy is brewed only from peeled fruits, cut into slices. They are pricked with a toothpick, put in a container for boiling and covered with sugar at the rate of 1 kg for an equal amount of citrus. In total you should get 3 kg of sweet mass. Before boiling, add 10 grams of fresh ginger. You can use dried, but then the amount is reduced by half. The first time the mixture is boiled over low heat for 60 minutes. Then let the jam cool and repeat boiling until it is ready. It will also take about an hour. For storage, the jam is poured into sterilized jars.

With gooseberries

Berries and citrus fruits do not coincide at all in terms of maturation, but if you suddenly find a bag of gooseberries in the freezer, you will get an unusually delicious dessert. For 1.5 kg of berries you will need the same amount of sugar and two oranges. The bitterness of citrus can be removed by boiling the whole citrus fruit in water over low heat. Ten minutes is enough, then put them in cold water for 3-4 hours. It is better to remove the bones, they also give bitterness. The ingredients are passed through a meat grinder, mixed with sugar and boiled for 15 minutes. Boil the jam hot and insist with insulation for another day. Then it can be stored even at room temperature.

With dried apricots

There are no special secrets in the preparation, in a classic ratio of oranges and sugar 1:1 add 200 grams of previously soaked in water dried apricots. Boil for 25 minutes with constant stirring. You can cook in slices or pass the ingredients through a meat grinder. Taste does not change.

With persimmon

The combination of two native winter fruits gives an unusual sunny color. The consistency of the treat is more like jam. You will need:

• persimmons - 500 g;
• sugar - 250 gr;
• orange - 1 pc;
• cognac - 50 ml.

The fruit is peeled from the skin, pips are removed, and the pulp is ground through a meat grinder. The mass is mixed with sugar and boiled for half an hour. It must be constantly stirred, persimmons very quickly burn, even in the form of puree. Before turning off the stove, cognac is poured into the jam and the pan is immediately removed from the fire. The dessert is spread into jars and corked tightly.

With feijoa

A real treasure trove of vitamins will turn out when combining these products. The most useful will be grinded mass, where 1 kg of berries will need 1.5 kg of sugar and 1 juicy orange. Feijoa is not peeled, while the orange will have to tinker with, removing not only the skin, but also all the septa. Then the ingredients are mixed in a blender, add sugar and leave under cover for 6 hours. Then the mass is thoroughly mixed again and stored in sterile jars only in the refrigerator.

To extend shelf life, you can make a semblance of five minutes, boiling the mass on low heat for no more than 5 minutes after boiling.

With rhubarb

The unusual olive-amber color and the original combination of flavors will certainly find its fans among fans of sweets. For 1 kg of rhubarb you need only 1 orange and 1.5 kg of sugar. The syrup is boiled separately, with the addition of 1/3 cup of water. The orange is peeled and the pulp is crushed to a purée. Rhubarb sticks are cut into pieces. First, citrus mass is put into the boiling syrup, and then gently dipped cubes of rhubarb. The mixture is boiled for another 12 minutes until fully cooked.

With cranberries

The recipe provides a raw version, when 1 kg of berries are mashed with 2 kg of sugar and the addition of the pulp of 2 oranges, or boiling the mixture for 5 minutes. In this case, the amount of granulated sugar is reduced by 500 g.

In a multicooker.

Cooking will take only 30 minutes. Ingredients:

• oranges - 1 kg;
• juice of half a lemon;
• sugar - 500 g.

You can add half a bag of Quittin or Jellyfix for thickness. The zest is removed and grated, the oranges are freed from the membranes and cut into cubes. In the same container put the zest, add sugar and put the bowl in a multicooker stew mode for 30 minutes. After turning off, there is no need to hurry and open the lid immediately. Let the delicacy still simmer for about 2 hours.

Interesting facts about oranges

1. Citrus has been known and cultivated since ancient Egypt.
2. In tropical climates, the ripe fruit has a green color, it turns orange when there is a lack of sun.
3. Freshly squeezed juice is effective for heartburn.
4. Daily consumption of fruit pulp allows you to extend youth and significantly slow down age-related changes.
5. According to studies, orange flavor is considered the third most popular after chocolate and vanilla.

Orange jam boosts your mood and increases your body's internal reserves. And no matter what recipe it was brewed, the treat will remain a favorite for many.

Photo of orange jam