Orange peel jam
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Pre-wash oranges and pour boiling water over them.
Cut the peel in the center into four parts. Each part is then cut into three more.
Now we twist each of these stripes into a spiral and put a thread on it, we tie the ends of the thread tightly.
Now we put the prepared crusts in a container with cold water poured into it and leave it in this form for 3-4 days. Do not forget to change the water every day!
After this time, we transfer the orange peels into a saucepan with fresh water and cook them after boiling for about 15 minutes 3-5 times. We change the water periodically. Peel during the replacement of water with cold water.
200 grams of crusts came out of three oranges. For them go: water 400 gr, sugar 300 gr.
Carefully filter our crusts, put them in a container where jam will be cooked, add granulated sugar, cook the mass until thickening and complete dissolution of sugar over low heat.
The syrup will be like liquid honey.
When the jam needs to be removed from the heat, add citric acid.
When the jam is ready, remove the threads from the crusts and lay out the mass in sterilized jars, close the lids.
A little more than 0.5 liters of jam is obtained from these products.
Cut the peel in the center into four parts. Each part is then cut into three more.
Now we twist each of these stripes into a spiral and put a thread on it, we tie the ends of the thread tightly.
Now we put the prepared crusts in a container with cold water poured into it and leave it in this form for 3-4 days. Do not forget to change the water every day!
After this time, we transfer the orange peels into a saucepan with fresh water and cook them after boiling for about 15 minutes 3-5 times. We change the water periodically. Peel during the replacement of water with cold water.
200 grams of crusts came out of three oranges. For them go: water 400 gr, sugar 300 gr.
Carefully filter our crusts, put them in a container where jam will be cooked, add granulated sugar, cook the mass until thickening and complete dissolution of sugar over low heat.
The syrup will be like liquid honey.
When the jam needs to be removed from the heat, add citric acid.
When the jam is ready, remove the threads from the crusts and lay out the mass in sterilized jars, close the lids.
A little more than 0.5 liters of jam is obtained from these products.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Oranges - 36 kcal/100g
- Citric acid - 0 kcal/100g
- Water - 0 kcal/100g
