Orange Jam Recipe How To Make Orange Jam Recipe At Home Homemade Orange Jam Recipe Times Food

HOMEMADE ORANGE JAM RECIPE

Steps:

• Wash the jars and lids and place them in the large pot fully submerged, boil and simmer.
• Peel the oranges, remove the white pith, and cut in into small pieces.
• Blend the orange pieces in a blender.
• Put sugar, lemon juice, and zest in a saucepan on low heat for 5-10 mins. Stir to dissolve sugar.
• Add blended oranges and pectin to the saucepan. Boil for 8-10mins.
• Turn off the heat. The jam will be runny, don't worry your jam will set and thicken.
• Pour into the Jars and let it sit for 24-48 hours. To store by canning, follow the canning process.

HOMEMADE ORANGE JAM

Steps:

• Mix sugar and water in a pot and bring them to boil.
• Toss in chopped oranges in the pot and bring it to lowest heat.
• Cook it for 1 hour and 45 minutes until it gets thick.
• Let it cool and then share into jars.
• Keep the jars at room temperature in a dry place.

ORANGE JAM (NO PEELS OR PECTIN)

Steps:

• Keep 2 plates in the freezer for jam setting test. Prepare clean and dry jars if storing in the fridge. (Sterilize jars if canning.)

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 MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

ORANGE-BERRY JAM

Steps:

• Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.