How to make Orange Lemon Jam
Products Lemon – 3 pieces Orange – 3 pieces Cinnamon – 1 stick Sugar – 1.2 kilograms Vanilla sugar (or 1 vanilla pod) – 1 teaspoon How to make orange-lemon jam1. Wash the oranges, cut the zest in a thin layer with a vegetable peeler or a sharp knife, set aside the zest. 2. Cut each orange into about 8 large pieces, remove the stones. 3. Put the oranges in a saucepan, cover with sugar, set aside for a couple of hours so that the oranges release the juice. 4. Wash the lemons, cut each lemon in half. 5. Using your hands or using a citrus juicer, squeeze the juice from each half of the lemon, do not throw out the squeezed lemons. 6. Pour lemon juice over oranges. 7. Cut the squeezed lemons into strips 0.5 cm thick. 8. Put the sliced lemons in a separate pan, pour a liter of water. 9. Place a saucepan with lemons in water over medium heat, bring to a boil, cook for 5 minutes. 10. Drain the water from the pan with lemons, pour a liter of fresh water. 11. Re-boil water with lemons on the stove, boil 1-1, 5 hours – lemon broth will lose bitterness. 12. Strain lemon broth through a sieve into a saucepan with oranges, lemon peels can be thrown away. 13. Put cinnamon stick, vanilla sugar in a saucepan with orange-lemon mass, mix. 14. Place the pot of jam on a quiet fire, cook for 1.5 hours, stirring occasionally. 15. Remove the cinnamon stick from the pan. 16. Dip the blender into the jam pot, or pour the jam into the blender bowl, and grind the oranges into a puree. 17. Cut the orange peel into strips a couple of millimeters thick. 18. Combine orange-lemon jam, zest, mix in a saucepan. 19. Place the pot of jam over medium heat, let it boil, remove from the stove. 20. Arrange the jam in sterilized jars. Put cinnamon stick, vanilla sugar in a saucepan with orange-lemon mass, mix. 14. Place the pot of jam on a quiet fire, cook for 1.5 hours, stirring occasionally. 15. Remove the cinnamon stick from the pan. 16. Dip the blender into the jam pot, or pour the jam into the blender bowl, and grind the oranges into a puree. 17. Cut the orange peel into strips a couple of millimeters thick. 18. Combine orange-lemon jam, zest, mix in a saucepan. 19. Place the pot of jam over medium heat, let it boil, remove from the stove. 20. Arrange the jam in sterilized jars. Put cinnamon stick, vanilla sugar in a saucepan with orange-lemon mass, mix. 14. Place the pot of jam on a quiet fire, cook for 1.5 hours, stirring occasionally. 15. Remove the cinnamon stick from the pan. 16. Dip the blender into the jam pot, or pour the jam into the blender bowl, and grind the oranges into a puree. 17. Cut the orange peel into strips a couple of millimeters thick. 18. Combine orange-lemon jam, zest, mix in a saucepan. 19. Place the pot of jam over medium heat, let it boil, remove from the stove. 20. Arrange the jam in sterilized jars. or pour the jam into a blender bowl and puree the oranges. 17. Cut the orange peel into strips a couple of millimeters thick. 18. Combine orange-lemon jam, zest, mix in a saucepan. 19. Place the pot of jam over medium heat, let it boil, remove from the stove. 20. Arrange the jam in sterilized jars. or pour the jam into a blender bowl and puree the oranges. 17. Cut the orange peel into strips a couple of millimeters thick. 18. Combine orange-lemon jam, zest, mix in a saucepan. 19. Place the pot of jam over medium heat, let it boil, remove from the stove. 20. Arrange the jam in sterilized jars.
Tasty Facts
– The zest from citrus fruits for jam must be removed carefully so that the white part does not get under the peel. This can be done with a regular grater, potato peeler, or a very sharp knife. There are also special graters and tools for peeling citrus fruits. – To get rid of the bitterness of citrus fruits, peeled fruits must be soaked for a day in cold water. The water in which the fruits were soaked must be drained, and the citrus fruits themselves should be squeezed well with their hands. – To prepare jam for future use, you need to prepare jars and lids. Jars can be sterilized in an oven – put well-washed jars on a wire rack in a cold oven, neck down, heat to 150 degrees, hold for 15 minutes. Another way is to sterilize cans for a couple: put an iron sieve or grate on a pot of boiling water, put a washed jar on it with the neck down, keep it like this for 10-15 minutes, drops of water should begin to flow down the walls of the jar. The lids are sterilized by holding them in boiling water for two minutes.