Orange Jam 1 Hour 3 Ingredients Recipes

ORANGE JAM RECIPE: HOW TO MAKE ORANGE JAM RECIPE AT HOME | HOMEMADE ORANGE JAM RECIPE - TIMES FOOD

Steps:

• Wash oranges and then peel them. Cut them into small pieces, remove the seeds and keep them aside in a large bowl or stack the orange slices and cut them into quarters.
• Now, put a saucepan on medium flame and add water in it. Bring it to a boil and then add the orange pieces in it, boil over high flame for about 10 minutes. Once boiled, reduce the flame and simmer continuously for about 30 minutes or until the fruit turns soft.
• Now, add sugar to the above mixture and keep stirring continuously. Cook till the mixture drips out of the ladle in wide heavy drops. Now, remove the foam. Let it cool for about 30-40 minutes and then you can store the jam in a glass jar.
• Make sure you keep the jar at room temperature. Just spread the jam on your toast and enjoy! Do try this recipe, rate it and let us know how it turned out to be by leaving your comment in the section below.

ORANGE JAM (1-HOUR, 3-INGREDIENTS)

Steps:

• With a new sponge wash all oranges thoroughly, and scrub the debris off their skin.
• Peel about half of them (7-8), discard the peel, and then dice into medium sized chunks. (If there are seeds, deseed them.)
• Cut off ends of unpeeled oranges, and dice into smaller chunks while keeping the peel on.
• Place all in a deeper pot. Add one half to a cup of water. Turn on low and cook for 40 minutes stirring once every five minutes or so.
• Add sugar and vanilla and cook for another 10-15 minutes. Add lemon juice in and stir.
• Heat oven to 390F. Parallel to jam cooking, wash your jars thoroughly and dry them. Place on a baking sheet and put in the oven. Warm them up for about 15 minutes. This will sterilize them.
• Transfer jam to a mixing bowl, and with a stick blender (or a stab-mixer), and blend down to a desired consistency.
• Carefully transfer jam into hot jars. When the jars and jam cool down, transfer to a cool, dark place (or the fridge).

ORANGE MARMALADE

Steps:

• Scrub the fruit well, cut into quarters, and remove the seeds. Catch the juice in a bowl. Place all the fruit, including peels, and the juice, into a large container and add the 10 cups water. Soak for 24 hours.
• The next day, remove the fruit from the water and cut into very fine shreds. Turn fruit and water into a large kettle. Boil 1 hour.
• While fruit is boiling, sterilize jelly glasses as directed by manufacturer. I keep mine hot on a paper-towel-lined baking pan in a 200° oven.
• Add the 8 cups sugar and continue to boil until the marmalade forms a jelly consistency when tested. Begin to test 10 minutes after the sugar has been added. To test, use jelly thermometer to 220°. Or, use the spoon test, as shown in the picture. (The Joy of Cooking, 1975, Bobs-Merrill Co.)
• When marmalade reaches the jelly stage, carefully ladle into the prepared jelly glasses. Put on lids, invert for 2-3 minutes, then turn upright and allow to cool to room temperature. I store mine in the refrigerator (2-3 jars) or freezer (the rest of the jars). Or, you can water-bath process according to your canner directions for jelly.