Orange jam
Category: Blanks
Ingredients
Unpeeled oranges 5 pcs.
Large unpeeled lemons 2 pcs.
Sugar 1 kg
Butter
(I do not add) 15 g
Cooking method

1. Squeeze oranges and lemons into a saucepan, cut the zest into thin strips (I peel them off with a special zest knife) and pour into the same saucepan. Pour in 1.2 liters. water. Chop the inner white layer, put it in a bag and also put it in a saucepan. Bring the mixture to a boil, then reduce the heat, cover and simmer for 1.5 hours.
2. Squeeze the gauze bag thoroughly. While the mixture is boiling over low heat, add sugar and stir until it dissolves. Then intensify the fire, cook until the mass thickens. Add oil, the mixture should stand for 15 minutes, until it begins to harden.
3. Thoroughly stir the jam so that the pieces of zest are evenly distributed, and transfer it to the jars, put the paper soaked in alcohol on top (I do without this item) and only after the jam has completely cooled, close the jars.

Note
Transparent, light jam reminiscent of orange jelly with pieces of zest. with its delicate texture, it conquers everyone who loves to eat a sandwich with jam for breakfast.

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luchok
Quote: Krosh

Chop the inner white layer, put it in a bag and also put it in a saucepan.
Krosh, and it is necessary?? I suspect that it will not gel without it?
Crochet
luchok
You suspect correctly, it will not gel!
Aha Bach
a photo of jam can be ??? well, to know how it should look
Crochet
Aha Bach
Unfortunately, now there is nothing to photograph ... But as soon as I cook this jam, I will definitely post a photo.

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