Gentle orange jam with jelly texture hardly for a long time will be late in the fridge, it so fragrant and tasty that it is simply impossible to resist! If you don't know yet how to cook orange jam – it is a high time to try the new recipe.
It is required to you
- - 1 kg of pulp of oranges with a dried peel;
- - 2 kg of sugar;
- - 2 glasses of water.
Instruction
1. This jam is cooked from orange crusts (thin top layer) which need to be removed from fruit the peeler or a thin knife, and pulp which needs to be peeled from films and stones carefully. Cutting off a dried peel from fruit, try not to touch a white layer which will impact to a dish bitterish relish. When all oranges are prepared, it is possible to start preparation of jam.
2. Cut a thin skin of oranges on small segments and put in a pan with a thin bottom. Fill in crusts with water (in any proportion) and bring to the boil then lower fire and boil about 10 more minutes.
3. Drain water and again fill in orange crusts with cold water, again bring to the boil and you boil 5 minutes then drain water. It will help to remove all available bitterness from a peel.
4. Connect the oranges cleaned from films and divided into segments to the boiled dried peel and fill up with sugar, after that add 2 glasses of water and put on fire. Bring oranges to the boil, lower fire and you cook until jam doesn't gain amber color and dense consistence. Don't forget to stir slowly periodically orange jam that it didn't burn.
5. Pour hot jam from orange-peels and pulp on previously sterilized banks and close covers. You store it in the cool and dark place.