Orange jam is becoming more popular every year. Once it was considered almost exotic, but now it has safely entered our diet in addition to the usual types of this delicacy. And absolutely not in vain. This bright and sweet wonder is worth cooking. And the peel will make it the most saturated with valuable vitamins and minerals.
The benefits of orange jam
This product not only has a wonderful taste and aroma, but also has many useful properties:
- high content of vitamins stimulates the body's defenses, has antipyretic effect;
- rich vitamin and mineral composition has a beneficial effect on the work of various body systems: nervous, cardiovascular, endocrine;
- essential oils contained in the peel are good prevention of oral diseases;
- improves metabolic processes in the body, which helps to prevent the development of atherosclerosis, angina pectoris, myocardial infarction;
- beneficial effect on the liver, helps in reducing cholesterol levels;
- contributes to the release of the body from toxins.
However, there are some contraindications. You should not use the product during the exacerbation of gastritis, as well as with gastric ulcer and duodenal ulcer.Did you know? Oranges growing in a tropical climate are distinguished by their green color. Orange fruits, in turn, grow in temperate climates due to lack of sun. A variety of orange "Moreau" has a dark red color of pulp, which causes an unusual citrus pigment - anthocyanin.
Nutritional value of the product
100 g of orange jam contains:
- proteins - 2.6 g;
- fat 0.5 g;
- carbohydrates - 70 g
Learn how to grow an orange tree, what vitamins are contained in an orange, and how to dry oranges for decoration.It includes:
- organic acids - 1.3 g;
- dietary fiber - 2.2 g;
- mono - and disaccharides - 8.1 g;
- ash - 0.5 g;
- water - 86.8 g
Vitamins:
- beta carotene - 0.05 mg;
- retinol - 8 mg;
- thiamine - 0.04 mg;
- Riboflavin - 0.3 mg;
- pyridoxine - 0.06 mg;
- folic acid - 5 µg;
- ascorbic acid - 60 mg;
- tocopherol - 0.2 mg;
- nicotinic acid - 0.5 mg.
Minerals:
- potassium (K) - 197 mg;
- copper (Cu) - 67 mg;
- calcium (Ca) - 34 mg;
- sodium (Na) - 13 mg;
- magnesium (Mg) - 13 mg;
- sulfur (S) - 9 mg;
- chlorine (Cl) - 3 mg;
- manganese (Mn) - 0.03 mg;
- iron (Fe) - 0.3 mg;
- fluorine (F) - 17 µg;
- iodine (I) - 2 μg;
- cobalt (Co) - 1 µg.
Important! To cook excellent jam, take fruits of the same ripeness. Make sure that they are not damaged or damaged. Any suspicious places - delete.
Recipe for classic orange jam with peel
Ingredients:
- peeled oranges - 3 kg;
- granulated sugar - from 500 g to 3 kg;
- spices: 2-3 stars of star anise, 4-5 buds of cloves, 5-6 peas of allspice, 10-15 peas of black pepper;
- zest of a pair of oranges;
- a handful of almonds or other nuts.
Step-by-step recipe:
- Thoroughly wash the oranges, cut each into 4 pieces and peel.
- Peel off the two unpeeled fruits with a peeler, taking care not to leave a white part on it. Peel chop fine straws.
- Cut the oranges into medium-sized pieces, remove all the bones.
- Mix the orange pieces with zest, put in a saucepan, add sugar and spices. The more sugar there is, the thicker the jam will be. For long-term storage, a 1: 1 ratio should be observed.
- When the fruit is good to let the juice (about 1.5-2 hours), gently mix them with a wooden spoon and bring to a boil over low heat, stirring a little.
- After boiling the jam for a couple of minutes, leave to infuse for 10-12 hours.
- Pour cold water on the nuts at night, rinse in the morning and add to the jam.
- Boil it again for 2 minutes, stirring gently so as not to damage the orange slices, and again leave for 10-12 hours.
- Boil a third time, but already 5-7 minutes, during this time remove all spices with a clean spoon.
- Without turning off the heat, pour the jam on the previously sterilized banks to the very top.
- Tighten the jars tightly with lids or roll up. Put to cool upside down (upside down).
- If little sugar is used, store in the refrigerator. If in the ratio of 1: 1 with oranges - then at room temperature.
Notes:
- for lovers of liquid jam, you can boil it only 1 time for 7-8 minutes;
- if children eat orange jam, it is better not to add seasonings;
- the remaining orange peel can be put on candied fruits;
- nuts - only at will.
Video: Orange Jam
Orange Fruit Recipes with Other Fruits
Oranges are perfectly combined with many other fruits. Thus, by combining several components in the product, you can get a real fruit cocktail, saturated with the maximum of useful substances. Let's look at some orange jam recipes: with apples, lemons, bananas and peaches.
Did you know? Wooden sticks used in manicure and pedicure, made from orange tree. In addition to a soft but dense structure, it has pronounced antiseptic properties.
With apples
Ingredients:
- orange - 1 pc .;
- durum apples - 1 kg;
- granulated sugar - 0.5 kg.
Step-by-step recipe:
- Carefully wash the apples, peel, cut the seeds.
- Cut the apples into pieces about 1 cm in size.
- Washed orange cut into medium pieces, remove all bones.
- Mince an orange along with the peel.
- Combine fruits, add sugar, mix gently.
- Boil on low heat for about 50 minutes, stirring with a wooden spoon. As a result, the syrup should thicken, and the apples - to acquire transparency.
- After cooling to store the finished jam in the refrigerator.
Video: apple-orange jam
With lemons
Ingredients:
- lemons - 5 pcs .;
- large orange - 1 pc .;
- granulated sugar - 1 kg.
Step-by-step recipe:
- Wash the fruits thoroughly, cut into pieces, remove all the bones.
- Skip them through a meat grinder or blender along with the peel.
- Put them in a saucepan, pour sugar.
- Put on a small fire, bring to a boil and boil for about 15 minutes over low heat, stirring occasionally.
- Turn off the heat and let it brew for 30-60 minutes.
- Boil again 15 minutes, if necessary - add more sugar.
- Ready-to-eat delicacy hot pour into pre-sterilized jars and roll up the lids.
- Leave it upside down until the jars are completely cool, store at room temperature.
Video: lemon and orange jam
Important! An enamel saucepan is well suited for boiling jam, just pay attention that there are no enamel chips on it. It is better not to use aluminum containers, because under the influence of fruit acids, the oxide film on the walls of dishes is destroyed and aluminum gets into the finished product.
With bananas
Ingredients:
- orange - 500 g (2 pcs.);
- banana - 500 g (3 pcs.);
- granulated sugar - 500 g
Step-by-step recipe:
- Thoroughly wash bananas and oranges,
- With oranges, remove the peel with a fine grater.
- Peel the bananas, cut them into small circles.
- Peel oranges, cut into small cubes, remove bones.
- Put the sliced fruit in a saucepan, add sugar, mix.
- Bring to a boil and boil on low heat for about 45 minutes, stirring occasionally.
- Hot pour into sterilized jars, roll up or cover with nylon covers.
- Jam under capron lids after cooling to store in the refrigerator.
With peaches
Ingredients:
- ripe peaches - 600 g;
- large orange - 1 pc .;
- granulated sugar - 600 g
Step-by-step recipe:
- All fruits should be washed well, peeled off the orange zest with a fine grater, then peeled, cut into medium pieces, remove the bones.
- Peaches dip in boiling water for 30 seconds, and then immediately in cold water. Cut the skin and remove it, remove the bones, cut the fruits into medium pieces.
- Put the orange, peaches and zest into a saucepan, cover with sugar, mix and leave for 1 hour.
- Place the pot on a small fire, bring to a boil and cook for about 30 minutes on low heat, stirring occasionally.
- Pour the finished product in hot form into pre-sterilized cans and roll up the lids.
- Leave it upside down until it is completely cool, store in a cool place.
Options for serving delicacies
Jam from oranges is well suited to any table. On long winter evenings with him, it's great to have a cup of tea. And on a hot summer day, it is great as an additive to ice cream. Orange jam can be decorated with cakes or a cake, it is unusually tasty with pancakes, pancakes or cottage cheese casserole.
Also prepare jam from roses, zucchini, green tomatoes, apricots, feijoa, cherries, grapes, raspberries, black currants, tangerines, plums, pumpkins, pears, thorns, cowberries, hawthorn, gooseberries, cherries, quince, Manchurian nut, strawberries and even from wine.And even those who are on a diet can afford to add a spoonful of this jam to yogurt or kefir and enjoy a wonderful fragrant and low-calorie drink. Now you know how useful the jam of oranges is and how fast and easy it can be made. This homemade jam will delight you not only with its bright and attractive look, but it will be a real salvation in the period of frequent colds and beriberi.
