Orange jam in a bread maker: two options

Orange jam in a bread maker: two options

Category: Blanks

Ingredients
Big oranges	4 things.
Zest of 1-2 oranges
Sugar or fructose	500 g

Cooking method

• Option 1
• Large oranges in slices, chop the zest of 1-2 oranges and add sugar or fructose, you can also add a handful of dark raisins, juice of 1 lemon. It turns out a transparent jam with separate slices.
• Option 2
• Chop 4 oranges and grind with a blender until a homogeneous gruel, separately grind the zest of 4 oranges with a blender, add 1 kg of sugar or fructose, juice of 1 lemon. Jam mode. At the exit - an average between jam and marmalade.
• 2-3 tablespoons orange jam can be added for great flavor and golden color to muffins
• (see recipes)

Note

Oksanchik Photos

Similar recipes

Kiwi jam (Furniture)

Mint jam (MariV)

Zucchini jam with peach and lemon (Crochet)

I love everything orange. I can't make up my mind on jam. It's a pity for the bucket, for some reason. And how much is the output? I know a little, but how many grams?

According to the first option, a jar of 670 ml turned out, and according to the second, a larger one, full of 670 ml. and two smaller jars, 450 and 330 ml. I did not guess to weigh it, I laid it out in hot jars for greater safety.

If you feel sorry for the bucket, you can cook without sugar or with a small amount of sugar, it does not stick there at all. Although my orange did not stick.
options:
- 5-6 apples with juice of 1 lemon + 2 tablespoons of fructose or sugar,
- 2 bags of defrosted berries + 2-3 apples + 2-3 tbsp. l. fructose or sugar + juice of 1 lemon
Berries took strawberries, assorted wild berries, cherries, lingonberries.
I recommend replacing sugar with fructose in all recipes, both in baked goods and in jams, and it is less harmful and more tasty.

[fruit pectin (1 tablespoon)]

And I made for bagels (a recipe in the subject of Cinnamon Buns) according to the following recipe for "marmalade":

2 oranges (medium, medium-sized)
1/2 lemon
5/8 tsp sugar

1. Peeled the lemon and oranges, cut the pulp into pieces and gradually sprinkle it with sugar and shake.

2. The zest of a lemon and 1 orange was cut very finely (while cutting, the sugar was all dissolved in a bucket of fruit).

3. Turned on the bread maker in the main mode for 5-6 minutes to mix everything well.

4. She took out a knife and baked it in the appropriate mode.

5. The result is a PRACTICALLY CLEAN BUCKET WITHOUT LOOKING FOR THE PRESENCE OF SUGAR! and pieces of fruit in clear syrup. The second one did not quite suit for the idea with bagels, therefore I chopped it all with an immersion blender in a porcelain cup.

Sugar turned out to be quite enough (even the sweet-tooth husband, who eats 2 teaspoons of sugar in a cup of tea). Prescription also relied fruit pectin (1 tablespoon), but in the absence of it at hand, I did well without it.

In order not to choose between a bucket and jams, I think it is necessary that the sugar is completely dissolved before baking. To do this, choose the smaller sugar and stir it longer.

But the knife was taken out in vain - there is a mode of slow rotation with small jerks, for uniform mixing

But the knife was taken out in vain - there is a mode of slow rotation with small jerks, for uniform mixing

I don't have a separate mode for jams, only baking. Therefore, in the instructions they write first to start the main mode for "kneading", after which I took out the knife, because I was afraid that the sugar might stick - this is how the bakers described it ...

[Olga Mikhailyuk]

question to Olga Mikhailyuk
.
In your recipe from Reply # 4 on February 27, 2007, 22:04:13
"5/8 tsp sugar" - "h" is a cup or a "part"? if a bowl, what is the capacity of a full bowl? if parts, then from what parts?
Thank you.

I tried your recipe with sugar in a ratio of 5/8 of the weight of oranges - it turned out delicious, but I would like to try as intended.

Another question for everyone - why put orange zest in orange jams (all recipes have it), it tastes bitter.
And what is the zest? peeled crust or part of it?

The zest gives a stronger flavor.
The zest is the top of the rind (orange for orange, yellow for lemon). It does not give bitterness, since the bitterness contains a white part, just under it (which should not be added).

[cups]

I'm sorry 5/8 cups Sahara. Cup = 240 ml, i.e. 150 ml is obtained. Sahara. I'll make changes to the recipe now.

The zest was painted by Elena Bo. I take it off with a vegetable peeler. Recently, I grind all the ingredients of jam (including strips of zest) with a blender. We have this jam goes well with yeast pancakes, to which I also make "orange butter" - I mix butter with orange juice, zest and powdered sugar.

[Olga Mikhailyuk]

Do you have any ideas and tools on how to get it without hassle? And then it will be impossible to use a knife. The answer is already there, from the author of the recipe, but still, maybe there are other options?
By the way, there is a citrus knife (a spatula with small holes). Yesterday I bought it, but either I'm using it incorrectly, or it's a lame thing.

Olga Mikhailyuk
- thank you for the recipe
In the recipe, by the way, I put it in the way I cleaned it, that is, with a white layer. Everyone liked everything early.

Regarding the consistency: instead of a tablespoon of pictin, I put a tea of ​​pictin-containing agent "Quittin". Haas. After boiling, the consistency of the jam was thin. the stove was not affected: I just took a plastic (nylon) spoon and raked out everything that did not come out. Nothing stuck anywhere. It froze in the jar and became thick, in a very correct consistency.
By the way, I like recipes in grams - I have an electronic scale - I also recommend it to everyone else (those that can lose tare !!!!!!) or more difficult. Nowadays, they cost 6-700r or more

Yes, please tell me how to "get" powdered sugar at home? and then buying many times more expensive than sugar is not at all a desire

It is very convenient to remove the zest with a plastic (by the way, very durable) Berner grater. Like this
🔗
It is double-sided, intended for baby food (does not oxidize vegetables and fruits).
🔗

Powdered sugar can be obtained by grinding sugar. sand in a manual coffee grinder. I do not advise in electric, it will break. Fine dust gets clogged in, where the winding is (its so screwed up).

Yes, please tell me how to "get" powdered sugar at home?

Grind sugar in a coffee grinder. But this is not always a "rewarding" job - I still have sugar crystals. Although, maybe this is due to the imperfection of the coffee grinder.

If you need powder for orange oil, just in case, here are the proportions:
50g. softened unsalted butter
½ tbsp. l. powdered sugar
grated zest of ½ orange
2 tsp freshly squeezed orange juice

This oil was enough for me already for 2 visits of pancakes (from 500 grams of flour each) and still left for the third. I grease each pancake with it, put it under the lid, while the rest are baked and fried. It turns out very nicely (thanks for the idea Mylia on the Deli forum)

[Olga Mikhailyuk]

now I'm making jam according to the recipe Olga Mikhailyuk.
1.5 liters of volume (6 oranges + 3 small lemons) decided to make more at a time.

The smell is worth it! I can't tear myself away from the stove, I just want to breathe steam from it.
Olga - thank you!

To your health! Store this beauty only in the refrigerator.

In general, thanks to the bread makers. The recipes are from there. I, too, will do today: we have on Friday - pancakes.

There is no place in the refrigerator.In addition to jam and bread, if someone has forgotten, there are other products. Reading the forum, one gets the impression that no one here cooks or eats anything except bread. All who "left" are of some kind. And worst of all, I began to notice the same symptoms in myself.

So about the jam. This is already serious:
I filled one 800g jar with hot jam, closed it with a screw cap and put it in the kitchen cabinet. (Do not ask for the keys to the apartment where Jem lies, I won’t give you!)
I think that a month will stand in this form, if we do not eat it.

I just filled the jar with another 400g
Judging by the previous. experience doesn't spoil the jam. in a few days - no symptoms. I don't eat it on purpose, I wait for it to sour. but so far - no symptoms.

Judging by the previous. experience doesn't spoil the jam. in a few days - no symptoms. I don't eat it on purpose, I wait for it to sour. but so far - no symptoms.

Maybe it depends on the climate? I waited for the acetone "aroma" of the remnants of the jam, made WITHOUT fructose, which I just had to get rid of, as you understand. I don’t remember, however, what week (or?) It happened, and then it was not warm at all. Now I cook in small portions that I didn't eat - immediately in the refrigerator.

Thanks for the warning. I will be on my guard

[About "spoiling" the jam]

About "spoiling" the jam

I think the whole point is that I used a thickener, which you Quittin did not use, it seems. (indicated above which)

I believe that, in addition to thickening, it performs the function of preservation, which is why my jam is still as good as new, without signs of aging, although it has been on the table for 5 days with the lid open (on purpose). Contents in the jar - one tablespoon. I didn’t eat it on purpose, to know when it would go bad, to find out the storage potential.

Does not dry out or deteriorate

[with quitin]

As far as I have information (and my own experience), quitin and the like are used to make quick marmalade, when fruits are boiled for just a few minutes along with quitin, and immediately poured into jars under the lids. Such marmalade is stored for 3 to 6 months, then it completely changes its taste and color to brown.
I do with quitin quick marmalade and fruit jam, including ice cream, in very small portions (no more than 400-500 ml) and in a saucepan, literally several times, then the color and taste are present. I made sure that for long-term storage with quitin it is not necessary to do it, even if it is cooked for a long time.
Maybe you will succeed, success.

Option 1
4 large oranges in slices, chop the zest of 1-2 oranges and add, 500 gr. sugar or fructose, you can also add a handful of dark raisins, juice of 1 lemon. Jam mode. It turns out a transparent jam with separate slices.

Alexandra, now everything has been loaded according to your recipe, just changed the sugar to fructose and squeezed juice from the extra orange. Time has passed, I hope everything will grow together and the jam will come out great. I will let you know how to cook.

[MGrow]

MGrow,

I hope everything works out.
I also always use fructose instead of sugar.

It can turn out thinner because of the extra juice - but also not bad :)

The results are as follows.

The sugar (like the tigers) was not reported - we did not add 100 grams
The juice really made the jam watery, although we put a packet of pictin into it (it didn't help)

In any case, thank you so much - we eat with a spoon

To your health!

I added it a couple of spoons to the muffins when baking - the aroma and color are amazing ...
And if you want thick marmalade - this is 2 options. Blended pulp and rind plus fructose. Pectin can also be added - the spoon will stand

I did the 2nd option, it turned out delicious, but with a kg of sugar it was OO very sweet I use it for jelly for now

[Alexandra,]

Alexandra, again I will come to you with a sassy. I just made a jam according to option 2, but now I can't stop, I shoot everything and take a sample. Very tasty, for the evening pancakes it will be just super!
And if you put less sugar, will it not change much in consistency? I did exactly according to your recipe, but I'm a little sweet, I want fewer carbohydrates, although ... (there was no fructose at home)

And please tell a newbie. Really spoil the bucket from cooking jams. And then I have a brand new stove for now, and if everything gets scratched, then it’s zhaaalko ... but .... and orange hottz jam.
Oh, you could buy a second, but that's where ...

If you don't pour the jam and wash the saucepan right away, it will go bad. It is just easier to wash the saucepan right away. Pour some water into it, let it stand for 5 minutes and just wash it with a soft sponge.

I did not spoil anything, even considering that I am constantly unlucky and I cooked the jam somewhere around 4, the approach to the oven was also afraid that the sugar would leave furrows. There, preheating first somewhere for half an hour - an hour, sugar in the juice dissolves

[Alexandra,]

Alexandra, again I will come to you with a sassy.

FOR HEALTH!
And if you put less sugar, will it not change much in consistency? I did exactly according to your recipe, but I'm a little sweet, I want fewer carbohydrates, although ... (there was no fructose at home)

To be honest, I didn’t even try to cook with sugar ... and I abstained before, but now, when diabetes was discovered, even fructose is not recommended, only saccharin, and it does not affect the density, since it is used in microscopic quantities.
If you need less sugar, use a quittin thickener.
And fructose is sold in any pharmacy and in all large stores.

Good luck!

made according to the first recipe.
I got a little more than a liter.
husband liked
I just think that it would have been more fun to stir up this (slices) with tangerines

for the recipe THANKS !!!

To your health!

Today I made jam similar to the first option - it turned out very tasty!
oranges 4 pcs.
tangerines 3 pcs.
dark raisins 100 gr.
orange zest 1 pc.
sugar 800 gr.
The total weight of the fruit is 800 gr.

Jam looks very good. appetizing !!! Tell me, what is the thickness of your syrup? And then I cooked orange (with peels) and orange + lemon + grapefruit, and so the jam itself was fabulously tasty, and the syrup pumped up, it turned out completely liquid, I would like it thicker ...

Jam looks very good. appetizing !!! Tell me, what is the thickness of your syrup? And then I cooked orange (with peels) and orange + lemon + grapefruit, and so the jam itself was fabulously tasty, and the syrup pumped up, it turned out completely liquid, I would like it thicker ...

Crochet, the syrup turned out to be not quite thick, but not liquid either, I don't even know what to compare with. Before that I cooked lingonberry and raspberry jam, so the syrup turned out there much thinner, probably depends on the amount of sugar - and here it is exactly as much as berries.

Thank you very much for your responses Zubastik! I'm still thinking about trying to cook jam in a bread maker according to one of my favorite recipes from dried apricots in lemon juice, but I will definitely try to cook your recipe.






































Uragi in lemon juice, but I will definitely try to prepare your recipe.

Krosh, can you have a jam recipe?

Krosh, you probably did not see my post, once again I ask for a recipe for dried apricot jam and lemon juice! Oh please!

Krosh, you probably did not see my post, once again I ask for a recipe for dried apricot jam and lemon juice! Oh please!

Oh, of course you can, I would even say, you need! It is very necessary to share such "delicious" recipes! Remember how Freken Bock said, from m / f? I quote: "I want to tell the world about them ..." And your post, I really did not see, excuse me ... Now the recipe:
Dried apricot jam
500 grams of dried apricots
4 unpeeled lemons
500 grams of sugar
1. Pour dried apricots into a bowl and pour 900 ml. water. Close the bowl and let the dried apricots soak for a few hours or overnight.
2.Squeeze the juice from the lemons into a saucepan, finely chop the peel and add it to the saucepan as well. Pour the liquid from the bowl with dried apricots into the lemon mass and bring the mixture to a boil. Reduce heat, cover and simmer for 1 hour.
3. Pour dried apricots into a saucepan. Pass the broth from the saucepan through a fine sieve and pour dried apricots with it. Bring the mixture to a boil, reduce heat and cook over low heat for about 5 minutes.
4. Add sugar and stir until it dissolves completely. Cook the fruit mass until it thickens.

By the way, I also have recipes for "unusual" jam ... For example, from canned pineapples with raisins ... If you are interested, I will share ... My collection of jams, jams, etc., from citrus fruits is especially rich (these are my favorite recipes, and, importantly, all tested). Yes, here's another ... Regarding the previous jam, I did the same thing with prunes (awesome thing, I'll tell you).

From canned food. pineapples please share the recipe, it really interested me !!! Thank you in advance!

Krosh, thank you very much! I hope the moderators will not be offended by us that we flood here. You urgently need to open your topic with recipes "Unusual recipes for jams from Kroshi" !!! Because I am interested in everything there is, and even pineapples !!!

By the way, I also have recipes for "unusual" jam ... For example, from canned pineapples with raisins ... If you are interested, I will share ... My collection of jams, jams, etc., from citrus fruits is especially rich (these are my favorite recipes, and importantly, all tested). Yes, here's another ... Regarding the previous jam, I did the same thing with prunes (awesome thing, I'll tell you).

A HUGE request for you - make out each recipe separately and according to the rules that the moderator asks here https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=99&topic=32.0
Then we will not look for your recipes later, but they will be highlighted in separate lines. Even if the difference in the recipe is small, but the recipe will be separately in the general list. And your recipes are really very unusual)) I will definitely try

I apologize for the oversight, it's just that I'm here recently ... I'm correcting myself, and I'm sending the recipe to where it should be.

Tell me, if you cook the jam 2 cycles in a row, will it get thick? And then I made an orange one here, it turned out something like oranges in syrup, completely liquid ... And I don't want to add Zhelfix, anyway, from it in the finished jam, there is a smell of gelatin (I somehow dislike it) ...

Tell me, if you cook the jam 2 cycles in a row, will it get thick? And then I made an orange one here, it turned out something like oranges in syrup, completely liquid ... And I don't want to add Zhelfix, anyway, from it in the finished jam, there is a smell of gelatin (I somehow dislike it) ...

Yes, the jam turns out to be noticeably thicker (and the color begins to approach the classic - "like my grandmother cooked"). I rarely eat jam, and if it is not enough to boil it, then it cannot be stored for a long time - it will be covered with mold in 2-3 months.

Cooked jam according to option 2. Miracle! No words! It turned out thick, without any chemistry. But there is a small remark - in order to use the zest of imported fruits, you need to soak them in cold water for 24 hours, since oranges, lemons, etc. are treated with chemicals to increase shelf life (source - special investigation of the "Vremechko" program) or use citrus fruits from countries CIS (they are not processed by anything!)

Explain to the uninitiated))
and orange slices need to be peeled from thin skin?
I did not peel, as a result, the jam (option 2) is noticeably bitter ...

do you need to remove films from orange slices?