Elite life

Orange Jam Recipes


Orange Jam 1

4 oranges, with thick skin
5 cups granulated sugar
1 lemon juice
Cooking Instructions:
Grate the oranges rinds with thin side of the grater and place in a large pot. Cover with water. Cook on medium heat until they are softened, for about 45 minutes. Drain and put aside. Place the sugar in a pot and melt it with a little bit of water. Cut the oranges in chunks and throw them over the melted sugar. Cook for another 45 minutes on medium heat. Afterwards, squeeze the lemon juice on top and let it cool down. Put them in jars and cover the lid.
Orange Jam 2

1 Orange
2 1/2 c Peaches, finely chopped
1/3 c Maraschino cherries, chopped
2 tb Lemon juice
5 c Sugar
3/4 c Water
1 pk Certo Fruit Pectin Crystals
Cooking Instructions:
Section orange, remove membrane. Dice sections and put into a large bowl with rind. Add peaches, cherries, lemon juice and sugar. Mix well. Let stand 10 minutes. Combine water and Certo in a small saucepan. Boil for 1 minute, stirring constantly. Stir pectin into fruit mixture for 3 minutes until most of sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature til set.
Orange Jam 3

4 Oranges
1 Lemon
4 cup Water
About 3 Pounds of Sugar
Cooking Instructions:
Wash fruit well, cut in half and remove seeds. Cut into small pieces. Add water and let stand for 24 hours. Weigh the mixture on a scale and ready as much sugar on the side. Cook mixture for 30 minutes. Add sugar. Keep cooking and stirring until mixtures drips of ladle in wide, heavy drops. Remove foam. Fill into glasses and close airtight immediately.
Apricot, Orange and Almond Jam

1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 tsp Ground cinnamon
Cooking Instructions:
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way.
Cranberry-Orange Jam 1

4 c (1 lb) fresh or frozen cranberries
3 c Water
3/4 c Orange juice
1/4 c Lemon juice
4 c Sugar
2 Pouches Certo liquid pectin
Cooking Instructions:
Place cranberries and water in a heavy-bottomed 8-10 qt pan. Bring to a boil over high heat; reduce heat and simmer, uncovered, untill berries begin to pop (about 10 minutes). Drain well, reserving liquid. Place cranberries in a blender or food processor and whirl until smooth; add enough of the reserved liquid to berries to make 4 cups. Return berry puree to pan. Stir in orange juice, lemon juice, and sugar until well blended. Bring to a full rolling boil over high heat, stirring contantly; then boil, stirring for one minute. Remove from heat and stir in pectin all at once. Skim off any foam. Ladle hot jam into hot, sterilized half-pint jars, leaving 1/4" headspace. Wipe rims and threads clean, seal, blah, blah, blah. Process for 5 minutes in boiling water bath.
Cranberry-Orange Jam 2

1 lb. cranberries
3 c. water
3/4 c. orange juice
1/4 c. lemon juice
2 c. honey
Cooking Instructions:
Rinse cranberries well. Put the cranberries and the water in a kettle and bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Drain, but reserve the liquid. Put the berries in a blender and blend until pureed. Add enough of the reserved liquid to make 4 cups. Return to kettle and stir in the orange juice, lemon juice, and honey. Bring to a rolling boil over a high heat, stirring constantly. Heat to 9 degrees F (5 degrees C) above boiling and cook for 8 minutes, until thick. Remove from heat and skim off foam. Spoon hot mixture into hot sterilized jars. Complete seals. Process in a boiling-water bath for 10 minutes.
Cranberry-Orange Jam 3

3 12 ounce bags cranberries, washed and drained
4 Oranges - juice and pulp (about 2 cups)
5 c Sugar
3 c Water
Cooking Instructions:
Combine water and berries in a large pan. Boil until skins burst. Add sugar and orange juice/pulp. Boil until jelling point is reached (I use the saucer in the freezer test). Ladle into hot, sterilized jars leaving 1/2 inch head space. Adjust 2 piece lids and process in a boiling water bath for 15 minutes.
Easy Citrus Jam

2 red grapefruits
3 red oranges
650 ml grapefruit juice
1 kg sugar
Cooking Instructions:
Peel the grapefruits and oranges, squeeze juice from them gently and chop them in small pieces. Cook grapefruit juice (with previously squeezed juice) and sugar to boil, stir it all the way and add pieces of fruits in it. Cook it for about 25 minutes. Pour grapefruit orange jam in prepared warm jars and seal them.
Fig and Orange Jam

5 cups crushed figs
6 cups granulated sugar
1 cup orange juice
1 teaspoon orange zest
Cooking Instructions:
Mix the figs, sugar, orange juice and zest in a large pan. Bring slowly to the boil, stirring until sugar the sugar dissolves. Cook, over medium-low heat, until the jam thickens and reaches setting point. Stir frequently to prevent sticking. Remove any surface scum. Pour into hot, sterilized jars, leaving 1/3-inch head space.
Fig-Blackberry-Orange Jam

2 pounds (about 2 pints) ripe figs, rinsed, stem ends trimmed, and cut into quarters
6 ounces (1/2 pint) blackberries, rinsed
3/4 cup sugar
1/2 cup fresh orange juice
1 1/2 teaspoons freshly grated orange zest
Cooking Instructions:
In a 4-quart pan over medium-high heat, combine figs, blackberries, sugar, and orange juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 12 minutes. Stir in orange zest. Boil, stirring often, another 2 minutes, or until mixture reaches desired thickness. Remove jam from heat and let cool at room temperature 15 minutes. Chill, covered, at least 2 hours in refrigerator before using. Jam keeps, chilled, up to 4 weeks.
Mango-Orange Jam

3 lbs ripe mangoes, peeled, pitted, chopped
1 teaspoon lemon juice
1/4 cup orange juice
2 tablespoons orange zest, finely grated
2 tablespoons dry pectin (1 oz. or 1/2 pkt)
3 cups sugar
Cooking Instructions:
In a large saucepan, combine mangoes, lemon, orange juice and zest, and pectin. Crush with potato masher. Heat and stir over high heat, bring to a boil. When it is a rolling boil, stir in the sugar, return to rolling boil, cook for 2 minutes (exactly); continue stirring. Remove from heat, spoon into hot jars, leaving 1/2-inch headspace. Cover with lids and rings; process in a hot-water bath for 10 minutes.
Plum-Orange Jam

1 orange
3 cups (about 2 lbs.) finely chopped plums
3 Tbsp powdered pectin
1/2 stick cinnamon
4-1/2 cups sugar
Cooking Instructions:
Grate the orange peel and reserve. Remove the white membrane from the orange and chop the pulp. Cover the peel and pulp with cold water and simmer for 10 minutes. Drain well and set aside. Measure the plums into a heavy pan. Add the orange peel and pulp, pectin and cinnamon stick; stir well. Place on high heat and bring to a full boil, stirring constantly. Add sugar; continue stirring and bring back to a boil. Boil hard for 2 minutes, stirring constantly. Remove from heat and skim. Remove cinnamon stick and discard. Ladle the jam into hot, sterilized jars. Adjust lids and rings. Process in a boiling-water bath for 10 minutes. Start counting time when the water returns to a boil. Cool jars on a wire rack. Store in a cool, dark place.
Victoria Plum and Orange Jam

4 lb Victoria plums
3 1⁄2 lb granulated sugar
4 oranges
1 pint water
Cooking Instructions:
Wash and stone the plums and place in a large saucepan or jam making pan. Add the grated rind of the four oranges. Squeeze the juice and add to the plums with the water. Simmer until the plums are really tender and then add the sugar. Stir well until completely dissolved. Bring to a full rolling boil for about ten minutes. Test for setting by putting a little on a cold saucer and cooling it. Push with a finger and if it wrinkles, it is ready to pot up.
Orange Zucchini Jam 1

3 c. peeled and ground zucchini
1/3 c. lemon juice
3 oz. pkg. orange Jello
3 c. sugar
1 c. crushed pineapple with juice
Cooking Instructions:
Boil zucchini until clear, about 6 minutes. Add sugar, lemon and pineapple. Boil 6 minutes. Remove from heat and stir in orange juice. Stir until dissolved. Pour in jars and seal.
Orange Zucchini Jam 2

6 c. grated raw peeled and drained zucchini
6 c. sugar
1/2 c. lemon juice
1 c. crushed pineapple and juice
6 oz. box orange Jello
Cooking Instructions:
Boil zucchini carefully about 6 minutes until clear. Add sugar, lemon juice and pineapple and juice. Boil 6 minutes. Remove from heat and add orange Jello. Stir and pour into jars and seal.


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