Jam can be done not only of berries, but also of fruit, for example, of oranges. Though similar desserts are present at shops, you will be able to make home-made jam exactly as it is pleasant to you and your family.
It is required to you
- 1 kg of oranges;
- 700 g of sugar;
- 3-4 liters of water;
- cinnamon;
- 2-3 tablespoons of rum;
- lemons (at will).
Instruction
1. Choose suitable oranges. It is the best of all to stop the choice on a grade with a thin crust. They have to be ripe. Carefully wash up the bought fruit as in the recipe also the dried peel will be used. If you are afraid that the skin was processed by something, it is better to clean it.
2. Entirely put oranges in a pan and fill in with water. You cook hour on slow fire. Then cool, scrape seeds and films and cut in small cubes. Return to a pan and fill up with sugar. If desired add cinnamon or 2-3 tablespoons of rum. Pour in a little water. Prepare 15 minutes, constantly stirring slowly. Shift ready jam in banks, cool and you store in the fridge.
3. Use other method of preparation. In this case the same proportions of ingredients undertake, but jam turns out with a large amount of syrup. You cook oranges within three-four hours. Water has to cover fruit entirely, in need of it it is possible to add. Keep the turned-out water in a pan. Crush fruit, as well as in the first recipe, and return to water. There pour sugar. Prepare on slow fire half an hour, constantly peremeshavy. After that cool. If you want to store a product out of the fridge, sterilize banks and covers for packing of a dessert in the boiling water. Jam can be closed hermetically by means of the special seamer or to manage the usual twisting cover.
4. There is also the third method of production of jam. In this case oranges cook in sugar and water and without dried peel. It at first is cut by thin strips, and then is added in 10 minutes until the end of preparation.
5. The lemon can become good additive to orange jam. It will make jam sourer and will give aroma. It is necessary to put one lemon on four oranges, preparing it together with the main fruit weight, according to a compounding.