Orange Jam

Name: Orange Jam - Octaviana D.
Ingredients: 900 g oranges Juice of two lemons 1.8 kg sugar 4 liters water

Pickles - Orange Jam by Octaviana D. - Recipia

Wash the oranges and cut them in half. Squeeze the juice from each half and then cut each half into four pieces. Peel the pulp from the rind and cut it into smaller pieces, which you will place along with the seeds on a piece of muslin or any other clean textile material. Tie the mouth of the bag with a thread, forming a small pouch. This pulp, the membranes, and the seeds are rich in pectin, which, by boiling, will help the jam set properly. After this, cut the orange peels into thin slices, adding them to the large pot along with the lemon juice, 4 liters of water, and the muslin pouch. Put the pot on high heat and, once the mixture starts to boil, reduce the temperature to maintain a gentle boil for 50 minutes or until the liquid reduces by half. It is important to remove the foam that forms on the surface with a skimmer to achieve a clearer and more refined jam. Once the time has passed, place the cloth pouch in a strainer and press it well to extract all the liquid contained. This will add an intense flavor to the jam. Discard the contents of the pouch, and return the obtained liquid to the pot. Reduce the heat and add the sugar, stirring continuously until it completely dissolves. After dissolving, increase the heat and bring to a boil, allowing it to boil steadily for 15 minutes. Once the time has passed, remove the pot from the heat. To check if the jam has reached the setting point, place a spoonful of jam on a cold saucer and let it cool for two minutes. Test with your finger; if the jam forms a skin, it is ready. If not, boil it for another 5-10 minutes, then repeat the test. Leave the jam in the pot until it cools and forms the characteristic skin. Stir the mixture well and then pour the jam into clean jars. It is essential that the jam and the jars are not too full, as the orange peel slices may rise to the surface. Cover the mouths of the jars with parchment paper and let them cool, after which you can cover them with cling film or the jar lids. Store the jam in a dark place, where it will keep well for 3 months. This recipe will give you a delicious jam, full of flavor, perfect to be enjoyed at breakfast or as an ingredient in various sweet dishes.

Ingredients

900 g oranges Juice of two lemons 1.8 kg sugar 4 liters water

Orange Jam

Ingredients

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