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Orange jam
Think you can only make jam in the summer? But no! Orange jam can and even needs to be prepared in winter, when you have a huge assortment of the best and ripe citrus fruits at your disposal. There are no difficulties in this matter: for a hostess who regularly processes kilograms of berries and fruits in the warm season, the process will be familiar and understandable. Yes, and beginners will quite cope with the preparation of such jam! Just be sure to soak the slices of oranges in cold water: then the peel will not be bitter, and the fruits themselves will turn out fleshy and tasty.
How to cook Orange jam
Step 1
Prepare oranges. Wash the fruit and dry thoroughly with a towel. Without peeling, cut the oranges into slices 1 cm thick, and them, in turn, into quarters. Remove bones.
Step 2
Transfer the oranges to a wide saucepan, pour 1 liter of cold water. Cover with a plate of the appropriate diameter, place a weight on top (fruits must be completely covered with water). Leave for 8-10 hours.
Step 3
Remove the load in the morning and drain the water. Pour sugar into a wide saucepan and pour 500 ml of water. Bring to a boil. The sugar should dissolve. Add oranges. Bring to a boil again.
Step 4
Simmer over low heat for about an hour, shaking the pan occasionally. Pour in the lemon juice and cook for about 40 more minutes until the rind is soft and the syrup has thickened. Let cool and spread the jam in clean jars.
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