Orange jam

  • Nutrition Facts
  • Calories: 274
  • Protein: 0.7
  • Fats: 0.5
  • Carbohydrates: 65

    We welcome you, dear readers, to the pages of HozOboz. Today our hero is orange jam. Immediately striking is the fact that oranges are not the most common product for preparing blanks. Candied fruits can be an exception here. Today we decided to cook real jam not from orange peels, but from the fruits themselves. And we will certainly talk about how to do it right, but later, but for now a little history.

    History of the dish

    In fact, and everyone has probably already guessed it, we will be preparing marmalade aphid jam. It is believed that the culture of making and eating jams originated in England around the beginning of the 18th century. One of the first such jams was a product brewed by Sarah Jane Cooper in her husband's shop in Oxford. A batch of this jam was sold out almost instantly and since then it has become a local specialty, which other cooks began to copy with pleasure. For its origin, it received the uncomplicated name "Oxford". By the way, this orange jam has become legendary and is still being produced. Imagine that orange jam can be prepared at home, which we will do today.


    • Oranges - 1 kg
    • Lemon - 1 pc.
    • Sugar - 500 g


    1. Prepare the ingredients.

      Let's prepare the necessary products

    2. Remove the peel from oranges and lemons and cut into small pieces.

      Remove the peel from citrus fruits and cut into slices

    3. Put everything in a saucepan and beat with an immersion blender to the desired consistency.

      And now with a blender we will turn the fruit almost into a puree

    4. Put the saucepan with citrus puree on medium heat.

      Put the future jam on the fire

    5. Add all the sugar, mix and wait for the moment of boiling.

      Add sugar to the jam and bring to a boil

    6. After that, we will boil the orange mass for 1 hour and, if necessary, during the boiling process, we will remove the foam with a spoon.

      Cook orange jam for the winter for about an hour, stirring and removing the foam

    7. After an hour of boiling, the jam will thicken and change its color to a darker one.

      Already cooked jam will darken a little and become thicker

    8. Arrange orange jam in sterilized jars, seal tightly with lids.

      It's time to pour the jam into sterile jars and close the lids

    9. We will send for long-term storage. The finished jam itself turned out to be quite thick and falls from a spoon, and does not drain.

      Now the jam will be perfectly stored and will become a real gift for tea on cold winter evenings

    The benefits of the dish

    Is this food good? Is not a fact. But if you compare this jam with cakes or cakes -
    the choice is obvious. By the way, this orange jam can be cooked with the peel. Try it, or better yet, let's cook together. We are fun and interesting. Your HozOboz!

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