How to make orange jam
What is needed for orange jam
For 1 kilogram of oranges, 1 kilogram of sugar, 1 liter of water, a cinnamon stick and the juice of 1 lemon are needed.
How to make orange jam
1. Remove the zest from the orange.
2. Cut the orange pulp into slices, remove the seeds.
3. Sprinkle the oranges with sugar and stir.
4. Put in a dark place for 6 hours.
5. Put a steel saucepan over low heat, add water, lemon juice, oranges and cook after boiling for 30 minutes over low heat.
6. Remove the thread from the crusts, pour the orange jam into the jars.
By the way! In Britain, the consistency of orange jam could tell what class a person belonged to. For example, in the company founded by the Prince of Wales, the jam was quite thin. And in the Morrisons supermarkets, designed for people with modest incomes, it was similar in density to plasticine.
How to make orange peel jam
What is needed for orange jamOrange peels (preferably only zest, no white layer) - half a kilo
Sugar - 600 grams
Lemon - half
Water - 100 milliliters
Cardamom, ginger and cinnamon to taste
How to make crust jam
1. Pour orange peels with cold water and leave for 3 days, changing the water every 12 hours.
2. Cut the orange peels into cubes - or, to make the jam beautiful, roll each piece of orange peels into a roll and string on a single thread.
3. Pour water into an unenamelled saucepan, put on a low heat, add sugar and stir it as it warms up.
4. Put the peels in the hot syrup, squeeze the juice from half a lemon, bring to a boil and cook 5 minutes.
5. Cool the jam completely (6-7 hours) and put it back on a quiet fire, cook for 5 minutes.
6. Cool the jam again and boil again for 5 minutes over low heat. Orange peels should become transparent and soft, if necessary, repeat the cooking-cooling procedure 1-2 more times.
7. Arrange the orange peel jam in sterilized jars.
8. Turn the jars, wrap them in a blanket and cool completely.
9. Store jars after cooling completely in a cool dark place.
How to quickly make jam from the crusts
1. Pour over the orange peels with cold water and leave for 1 hour, then drain.
2. Pour 1 glass of water into a saucepan, put on fire.
3. After boiling water, transfer the crusts to a saucepan.
4. Cook the crusts for 15 minutes over low heat, then drain and transfer the crusts.
5. Pour the crusts with new water and after boiling, cook for 15 minutes.
6. Repeat the process of boiling the crusts in new water.
7. Make a syrup: pour 100 ml of water into a saucepan, put on fire, add sugar and dissolve it in water.
8. Add orange peels and cook for 20 minutes.
9. Add lemon juice, cardamom, ginger and cinnamon to the jam - and cook for another 20 minutes over low heat.
10. Remove the crusts from the thread, put the jam in jars and tighten.
