It's not a bitter orange jam. Not at all.
- orange 4-5
- 400 gr sugar
Preparation time: less than 120 minutes
RECIPE PREPARATION Orange jam - sweet fire:
Wash well and peel 4 large oranges. Cut, with a small knife, each piece of pulp between the skins, on top of a bowl so that not a drop of juice is lost.
Weigh it so that it is 500 g of pulp and juice. Add 400 g of sugar (I use raw sugar), mix and put in the pan of the bread machine. The jam program starts. I left the program twice so that the thicker jam would come out. If you want to make jam, let the program do its job once again.
If you don't have a bread machine, it should be boiled over a low heat.
follow the pictures to better understand
I don't chop or grind oranges, anyway it crumbles a little when it's mixed, it's delicious to eat chunks of pulp ....
Exceptional orange jam!
Prepare this delicious orange jam! Although the recipe requires little time and patience, you will be fully rewarded for your effort. The jam has a very fine taste, but also intense at the same time.
INGREDIENTS (IN PROPORTION OF 2: 1):
METHOD OF PREPARATION:
1. Wash the oranges very well, then peel them, films and seeds, so that only the pulp and juice remain.
Advice. From the shells, you can prepare candied shells.
2. Cut the shells of 2 oranges into thin straws, add them to a saucepan, pour water and boil them twice for about 10 minutes, thus removing the bitter taste.
3.In the bowl with the pulp, add sugar and drained liquid. Put it on low heat and cook the composition for 1-3 hours, depending on how thick you want the jam to be.
4. The jam decreases 2 times in volume and becomes darker in color. Pour it into jars.
100 YEAR OLD RECIPES: Pieces of orange jam and sherbet of oranges
In this section we present you old recipes, taken from various "treaties" of specialty, specifying, each time, the source.
We look forward to this '' Orange jam pieces '' and '' Orange sherbet '', both recipes being published & icircn '' Cookbook & mdash 1501 dishes '' (1935), with a preface by Constantin Bacalbașa. Pieces of orange jam
Pieces of orange jam
You take five oranges, keep them for a few hours in cold water, then grate them lightly on the grater and let them boil until they soak well, then take them out, let them cool. Cut them into pieces on a plate so that the juice that flows from them is not lost, cutting them clean of the seeds and the hard shell that is on the orange surface. Weigh 1 kgr. of sugar and place it icing in tingire, r & acircnduri-r & acircnduri, with the pieces of orange pour the juice that flowed from them and add another tablespoon of water. Then you put the tincture on a very low heat until the sugar melts, then you turn the fire to boil quickly, you put the juice from half a lemon and you always try to bind it quickly, and when it is bound you pour the jam.
It can be made like the other jams, ie after you have boiled the oranges, & icircn instead put them on the fire with the crushed sugar, bind the sugar with three liters of water, then put the pieces & icircn the bound sugar and let it boil over a high heat again. what binds.
Grind the seeds with two oranges & icircn in a stone nut, pour over them a liter of water and mix well. & Icircn this mixture melts 1 kg. sugar, put on fire and clarify with an egg white. Strain through a strainer and set on fire again. Grate the thin peel on top of three oranges and put it in the boiling sugar, let it simmer and strain again, then put the dye on a high heat until it binds like any sherbet, and lower the dye and let it cool down. what you can hold your finger and rub it. After the rope has been cut, add a little lemon juice.
From the old Romanian cuisine: Pieces of orange jam and Orange sherbet
Pieces of orange jam and Orange sherbet are two of the recipes published in & # 8220Kitchen Tables - 1501 Dishes & # 8221 (1935).
The preface of the volume was made by Constantin Bacalbașa, according to Agerpres.
Pieces of orange jam
You take five oranges, you keep them in cold water for a few hours. Then grate the peel lightly on the grater and bring to a boil until well soaked. Then take them out and let them cool. Cut them into pieces on a plate so that the juice flowing from them is not lost by cutting them from the pips and the hard peel that is on top of the orange. Weigh 1 kgr. of sugar and place it in the tin, row by row, with the orange pieces pour the juice that flowed from them and add a tablespoon of water. Then put the tincture on a very low heat until the sugar melts. Then turn on the heat to boil quickly, put the juice of half a lemon, always try to bind quickly, and when it is bound, pour the jam into jars.
It can be made like the other jams, ie after you have boiled the oranges, instead of putting them on the fire with the crushed sugar, bind the sugar with three liters of water, then put the pieces in the bound sugar and let it boil over a high heat again until what binds.
- orange seeds
- egg white
- grated orange peel
- lemon juice
Grind seeds with two oranges in a stone nut. Pour a liter of water over them and mix well. Melt 1 kg of sugar in this mixture, put on the fire and clarify with an egg white. Strain through a stalk and put on the fire again. Grate the thin peel on top of three oranges and put it in the boiling sugar, let it simmer and strain again, then put the dye on a high heat until it binds like any sherbet, and lower the dye and let it cool until what you can hold your finger and rub it. After the rope has been cut, add a little lemon juice.
RED ORANGE SWEET
Red orange jam, a wonderful and fragrant jam that I make during this period because red oranges are at a good price and in addition it is my child's favorite.
I bought two boxes of Red oranges to have all the time for the indispensable fresh breakfast and, from two and a half kilograms, we made three jars of jam.
I washed the oranges well and peeled them with a knife. Then I removed each slice, avoiding the skin as much as possible because it will give a bitter taste to the jam. I obtained 700 g of orange pulp.
I put the oranges in a pot with a double bottom, I added the two peeled apples and put them on a large grater (about 150 g) and brown sugar.
*Apples contain pectin and help coagulate the jam.
I boiled the jam for about 45 minutes until it gained consistency, then I transferred it hot in washed and sterilized jars.
*If you want and you are sure that the oranges are untreated, you can add the grated peel of an orange at the end, it will give the jams a great aroma.
I put them upside down and covered them with some kitchen towels. Enjoy!
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There are many versions, but it also depends on tastes. I like it to be bitter, so I don't mind leaving the peel. For a less bitter jam, peel and remove the white part. There are other methods where it is left to soak for 24 hours, but this method suited me perfectly!
It can be served on bread, pancakes, pancakes and even some dishes that require orange jam.
It can be made in larger quantities and is also a great gift if you make baskets with holiday gifts.
It is better to do in winter when oranges are cheap and in season.
1 orange with a thin skin
2 tablespoons water
1/2 cup sugar
Wash the orange very well.
Cut off the heads.
Cut into eight quarters and cut with a food processor.
Add in a pot with water and sugar and cook for 15 minutes, stirring often.
Pour into a jar after it has cooled.
Store in the refrigerator.