Orange jam

For several centuries, jam has remained one of the best ways to harvest fruits and berries for the winter. In addition, jam is considered a tasty and certainly healthy food, which retains most of the vitamins and other useful compounds of natural origin. Nowadays, few people will be surprised by jam from vegetables or other plants, for example, jam from courgettes or dandelions. For a long time, orange was considered an exotic fruit for our latitudes. This is not surprising at all given that the birthplace of orange is Central America and China.

The fruit got its original name thanks to the German word apfelsine, which means "Chinese apple. " Spanish conquistadors brought citrus to Europe, and soon outlandish orange fruits appeared on the territory of Russia. We can say that oranges for domestic consumers became publicly available only in the 90s of the last century. In Soviet times, it was also possible to buy oranges, but only in the last few decades at any time of the year, in the nearest domestic grocery store you can easily find and buy bright orange citrus fruits. Such orange abundance has provided a powerful culinary boost for modern hostesses.

Now the price is unusual taste combinations and originality of the recipe of the dish. We think orange jam can be a wonderful and at the same time atypical sweet treat for family or festive tea parties. In addition, oranges are certainly useful citrus fruits, the healing properties of which have long been actively used in medicine. The chemical composition of oranges is replete with vitamin natural compounds. For example, the composition of orange jam will be enriched with vitamins of group A, B, C, K, as well as potassium, phosphorus, calcium, iron, magnesium and zinc.

Usually, orange pulp or fruit crusts are used for orange jam. The classic orange jam recipe contains just two ingredients - oranges and water. Before making orange jam, you need to thoroughly wash one kilogram of fruit under running water. Then cut the orange peels and cut the fruit into small cubes. It is necessary to remove the orange bones otherwise the jam will mustard. For syrup, you need to mix one and a half kilograms of granulated sugar and two glasses of water.

Then place pieces of orange in the syrup and cook for about 2 hours over low heat, not forgetting to stir constantly. Transfer the finished orange jam into pre-sterilized jars and cover it with a lid. Vitamin, and most importantly, delicious orange jam is ready. Now you can please yourself, your family, loved ones or friends with a useful summer sun orange jam.