Orange jam

Step-by-step cooking

1. Step 1:

   

   To prepare orange jam, you will need a minimum set of quite affordable products: oranges themselves, lemon and granulated sugar. Of course, juicy sweet, ripe fleshy fruits are needed. Dry fruits, with a large number of dense films and partitions in this version of jam are not suitable because the pulp itself will be required to prepare orange jam!

2. Step 2:

   

   Wash the oranges and lemon thoroughly. In some cases, soda or a moderately stiff brush is used to better clean the skin of fruits. Using a special zest grater or an ordinary fine grater, peel the zest (the juicy colored part of the skin without white pulp) from oranges and lemon.

3. Step 3:

   

   Cut off the white dense skin from the peeled fruit. Now the most laborious and meditative process is the separation of the pulp from the films. There is a lot of information on the Internet how this can be done most simply and efficiently. As a rule, peeled citrus pulp is used in various types of salads, but we will prepare jam from it.

4. Step 4:

   

   The juicy pulp obtained as a result of the applied efforts and the orange and lemon juice released in the process of separation, fill with sugar, mix and let stand for a while. The mass of sugar should be equal to the mass of citrus pulp!

6. Step 5:

   

   Cook the orange jam over low heat after boiling until the jam has the desired density. A drop of jam, when placed on a dry saucer, should not spread quickly, the droplet should be viscous, slowly flowing.

7. Step 6:

   

   Cool the finished jam and transfer it to a dry container.

8. Step 7:

   

   Serve fragrant orange jam as an independent dessert, as well as as an addition to homemade pancakes, pancakes, pancakes, liver ...