Zubastik
I didn't take off and nothing tasted bitter. I took off only the thick peel.
Crochet
Quote: yurmik

do you need to remove films from orange slices?

yurmik,
What for? I never take off, in my opinion this is superfluous (IMHO). But I always add the zest from oranges to orange jam, it becomes much more aromatic. I tried to cook without the zest (for comparison) - I didn't like it, no, the jam itself was delicious, but without a pronounced aroma ... The main thing when removing the zest is not to grab the white part of the peel, then the jam will never taste bitter.
yurmik
and this jam just put on jam mode and that's it? Or do you need some other regime?
Luysia
I put on the "Jam" mode (10 minutes - heating, 60 minutes - cooking, 10 minutes - cooling). The result is a delicious, rather thick jam (in one cycle)!

I cooked half a portion according to the second version of jam (in my recipe book it is recommended to cook jam with 0.5 kg of fruit).

Delicious!
odarka
I made jam according to the second option, but it turned out to be VERY sweet. How can I revive it? Maybe boil it again with the addition of orange and lemon juice? Or not worth it?
yurmik
I have the same. I add it spoonfully to tea or yogurt. We ate it. Now I cooked 0.5 sugar from cranberries and lingonberries and sugar for 1 kg of berries. It turned out okay.
Nata585
Hello everyone. Made a jam in a bread maker from peeled 5 small oranges and one lemon + zest of 3 oranges and 1 lemon. added 400 ml of sugar (measured with a glass). It turned out more than a liter of jam. In principle, not bad, but bitter. And one more thing: the flesh has dissolved, there are only membranes and shavings of zest, which I am not very good at.
In general, the result is a C grade. Probably I won't try any more ...
Maybe I missed something. if you noticed, tell me ...
Crochet
Quote: Nata585

Hello everyone. Made a jam in a bread maker from peeled 5 small oranges and one lemon + zest of 3 oranges and 1 lemon. added 400 ml of sugar (measured with a glass). It turned out more than a liter of jam. In principle, not bad, but bitter. And one more thing: the flesh has dissolved, there are only membranes and shavings of zest, which I am not very good at.
In general, the result is a C grade. Probably I won't try any more ...
Maybe I missed something. if you noticed, tell me ...
Nata585
Most likely, your jam is bitter because of the abundance of zest, such an amount of zest is for everybody (I personally like it). In your case, I would advise you to reduce the amount of zest, well, at least by half, or even more ... I cook orange jam in a proportion of 1 kg. fruit-0.5 kg. sugar, and even that is sweet for me ... Have you removed the white layer (under the zest) from citrus fruits?
Nata585
thanks for the advice. I will try without the zest at all. I peeled off the white crusts to pulp. Probably just don't like the bitter taste. I will try again. thanks for the help
Crochet
Nata585
Yes, not at all ... Only if you cook without a zest at all, keep in mind that the color and aroma of the jam depend on the zest ...
Natty
Do you know how much orange jam costs in the store? Moreover, it is not yet known what was stuffed into him. And here - and color, and aroma, and taste! From 4 oranges, the normal amount of jam turned out (in the sense of not eating at a time). I cooked two cycles.
alotostanka
According to the 2nd recipe from 3 oranges and 1 lemon, I put sugar on the eye, less than according to the recipe, I think, 350-400 grams. And baked a yeast pie with the resulting jam.

You upset me with the processing of citrus fruits with chemistry, I thought they weren’t processed.

By the way, I simply removed the zest with a good knife for peeling vegetables and fruits (from a dry one), just like peeling potatoes, then with my hands I also easily removed the white backing from both the orange and the lemon, it remained quite thick - 2 mm somewhere. And then separately in a blender, first the zest, then the fruits themselves and mixed.
Egecihora
Thanks to the author for the recipe

I made jam according to 2 options: for 3 oranges (peeled weight 400 gr)
took 200 UAH of sugar, rubbed the zest of 1 orange on a medium grater,
for lack of lemon (forgot to buy) added 0.5 teaspoon of citric acid.
The result is a delicious but thick jam.
Next time I'll add a couple of Art. spoons of water.
veta
I want to replace sugar with fructose, because the child is allergic to sugar, tell me what is the ratio between sugar and fructose. For example, the recipe says 300 grams of sugar, how much fructose to put?
Yulga
I made orange-tangerine jam with zest from 1 orange.
This is my first jam in a bread maker, made spontaneously from those fruits that were in the refrigerator in the evening. I will continue to experiment. Only now I'm wondering what is the difference between sugar jam with pectin and jam cooked with ordinary sugar?
Alexandra
Differs like jam from jam
allinka
In my HP I made orange jam - by the end of cooking I still look thin. There was a lot of juice in the oranges. I added some gelling sugar there. And such a normal jam turned out (y) But in general, I think you can cook jams without HP, a small way out. For a small family, it is normal, but if you need a lot, then ... not that
alenka_volga
a repeat option:
Orange jam in a bread maker: two options

only after the end of cooking in the bread maker, another hour and a half on the stove ..
well, very tasty !!! as from childhood, there were then imported jars. only there, apparently, they did it together with the white zest and it was more tart, next time I'll twist the whole oranges! thanks to the author!
alenka_volga
Orange jam in a bread maker: two options
Alexandra
Good health, alenka_volga
touche
Quote: Egecihora

Thanks to the author for the recipe

I made jam according to 2 options: for 3 oranges (peeled weight 400 gr)
took 200 UAH of sugar, rubbed the zest of 1 orange on a medium grater,
for lack of lemon (forgot to buy) added 0.5 teaspoon of citric acid.
The result is a delicious but thick jam.
Next time I'll add a couple of Art. spoons of water.

And what makes the jam thick? Do you need to boil for a long time or is the orange itself gelling?
I do it according to the second recipe, until it is noticeable that it will become thick. Maybe after cooling down ...
Alexandra
touche, according to the second option, if mashed with zest, then it is initially thick, and jellies lemon juice
MariS
Alexandra, I, too, with gratitude, albeit belated ... Jem did back in June this. according to the second option. We ate it instantly - very tasty. And I made biscuit roll with him too ...
I will do more and more, now while other preparations are seasonal.
I had to tinker a little with the jam during the preparation process - it turned out to be liquid. Apparently, oranges are large for everyone, the concept is relative - mine were too large! Dovarila on the stove, and then - lick your fingers! Now I try to use the zest everywhere and everywhere - there are so many useful things ...
Alexandra
MariS, good health!

Do you have agar? they can thicken too liquid jam

I prepare the zest separately. I used to chop it, sprinkle it with fructose and keep it in the refrigerator.
And now I dry it, and then I grind it with a blender in a mill. I also make lemon and lime zest.

Here's a charlotte, for example, without an orange peel at our house they simply cannot imagine
touche
Quote: Alexandra

touche, according to the second option, if mashed with zest, then it is initially thick, and jellies lemon juice

I'm an alarmist. Everything has thickened as it should. Unlike gelatin, pectin gives a natural look to jam, no matter how much you put it. From 4 small oranges that no one ate, it turned out two jars of jam, 375g each. Nice use of fruit, in every sense! Yes, there was a slight bitterness from the orange peel, so if someone does not like it, it is better to cook according to the principle of "jam separately, candied fruits separately"

Many thanks to the author !!!
Alexandra
touche, for good health

And you spoon it in baked goods, yogutras, creams, ice cream. Then the bitterness will be just right.
touche
Quote: Alexandra

touche, for good health

And you spoon it in baked goods, yogutras, creams, ice cream. Then the bitterness will be just right.

It suited me perfectly, I love the bitterness. What's in the food, what's in the perfume. You made me an extraordinary gift, I have it on 28 August DR.
Thank you very much!!!!!

Alexandra
Tatiana-touche , HAPPY BIRTHDAY!!!


And further CONGRATULATIONS
touche
Quote: Alexandra

Tatiana-touche , HAPPY BIRTHDAY!!!


And further CONGRATULATIONS

Yes, and a round date !!!
Therefore, she hinted at congratulations. very nice!!!!!

Thank you girls. You have a wonderful atmosphere on the forum, it's not scary to admit it if you don't know something. will explain and help. Rarely, usually linked to Google.
Thanks again. I am very glad. Good luck, money, love to everyone and so that the stoves do not fail,

Alexandra
Now already "on the forum with us!"
Mist
I did it according to the 2nd option.
I added a couple more tangerines and some grapefruit (lying around).
Sahara took less.
Very tasty, exactly what I wanted, with a slight bitterness
Orange jam in a bread maker: two options
Thanks a lot for the recipe!
Alexandra
Irina S., for good health
cleose
Thank you very much for the recipe, I did it before (option 2) but did not report it, OO very tasty, we liked it, we will do more!
Alexandra
cleose, for good health

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