Orange jam

Orange jam – a detailed recipe for cooking. Share with друзьями: Time: 1hour. 20 minutes. Difficulty: easy Amount: 10 cans In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 800 gr. oranges, 4 – 5 pcs. medium size
• 1 lemon, finely grate the zest and squeeze the juice
• 6 tbsp. water
• 1.7 kg Sahara
• Special equipment: 10 (230 ml.) Cans with thread and covers, funnel with wide opening, tongs, ladle, 12 liter pan

Recipes with similar ingredients: Oranges, lemon zest

Recipe preparation:

1. Wash oranges and lemon thoroughly. Cut oranges into slices about 0.5 cm thick. remove the seeds. Add up stack the orange slices and cut them into quarters. Put oranges in a stainless steel pan with a capacity of 8 liters.
2. Add lemon zest and juice with water, place the pan on heat and bring to a boil for about 10 minutes. After as the mixture boils, adjust the temperature to maintain boil and cook, stirring frequently, for 40 minutes or until the oranges are very soft.
3. Fill a large saucepan while the fruit is cooking (at least 12 liters) to 3/4 volume with water, and bring to a boil. Put in boiling water jars and rings, funnel, ladle and tongs and make sure that all objects were immersed in water. Boil for 10 minutes. Turn off the heat, add the lids and keep everything in a pan until ready jam.
4. Meanwhile, put a small dish in the freezer. Increase the heat of orange jam to bring to a boil. Add sugar and mix continuously until it is heats up to 105 – 106 ° C, and then continue cooking until, jam It will not darken for about 15-20 minutes.
   

   Note

   You may need to adjust the temperature to prevent strong boiling. Check jam readiness by placing a teaspoon of the mixture on a chilled plate and leave it on 30 seconds. Tilt the plate. The mixture should be jelly-like. If a the mixture is liquid, it is not ready.

5. Using forceps, remove the jars from the water and place on a clean towel. Place the funnel on the jar and using the ladle fill the cans with jam for one third of the volume. Repeat until until the whole mixture is used. Wipe the edges and threads of the cans with a damp paper towel, and top with lids, tightly twist.
6. Return the cans to the pot of boiling water, being sure that they don’t touch the bottom of the pan or each other. (If you don’t have stands for sterilizing cans, try using a round a metal cake stand or mesh basket. Can put a folded dishcloth on the bottom.) Add additional water, if necessary, to close the banks at least 3 cm. Boil for 10 minutes. Using special forceps, gently remove the jars from the water, place them in a cool dry place and let stand at room temperature for at least 24 hours. After opening the can, keep the jam in the refrigerator. Closed cans with Orange jam can be stored for up to 6 months.