Orange Jam with Zest
To prevent the zest from becoming bitter in the orange jam, boil it first 3 times for 3 minutes in lightly salted water, draining it and adding new water each time, and then boil it again in unsalted water (5 minutes).
- Cover
- Orange
- Granulated sugar
- Wash the oranges for the jam and carefully remove the zest with a vegetable peeler. Run the orange pulp through a juicer. Cut the zest into thin strips.
- Combine orange juice with 750 ml of cold water, add sugar and cinnamon, bring to a boil over medium heat. Add the zest and simmer for 1 hour.
- Pour the jam into dry, sterilized jars, seal the lids, turn the jars upside down on a towel, and let cool completely. Store in a cool, dark place.
Orange jam makes a great addition to pancakes, syrniki, and fritters. Everyone will love it! And even spreading it on a slice of toasted white bread is incredibly delicious.
Orange jam is a delightful treat with tea this winter. And it doesn't even matter whether you stocked up on other jams from the summer or not. Oranges are an affordable winter fruit that can be used in so many ways, especially aromatic jam. We decided to add a few kumquats and a star fruit for variety and a touch of beauty. Just imagine how stunning the star fruit will look in a beautiful jar of orange jam, which you can give to someone special as a New Year's or Mother's Day gift!
Plum jam is a favorite among many, but not everyone knows how to make it to the perfect consistency and taste. That's why we decided to share this wonderful, tried-and-true recipe! Of course, making plum jam, like any other, takes time, but the results are definitely worth it. Take a couple of hours in the summer, and then come winter you'll have a delicious treat on hand that you can eat plain or spread on a slice of fresh bread, savoring the aroma and reminiscing about your beloved dacha!
