Rhubarb-orange jam (in a bread maker)

Rhubarb-orange jam (in a bread maker)
Category: Blanks
Ingredients
Rhubarb
(4 cm in diameter, about a meter long) 2 large
Orange 4 medium
Sugar 300 ml
Cooking method

1. Cut the rhubarb into slices, peel and divide the oranges into slices, cut the slices in half.
2. Fold everything into a mold, cover with sugar. Cook on the "compote and confiture" program (9th in Moulinex OW 3000), time 2.10, with preheating of the oven.
3. Cool, put in jars, refrigerate.
The output is almost 1.5 liters. jam. The form filled about half. The jam turns out to be a little watery, but freezes in the refrigerator. The number of oranges and jealous may vary. I like it better when the oranges are larger and they are chopped coarsely. But you can, of course, chop them in a blender or, for example, not peel them.

Note
I am in a hurry to patent the idea. The taste is amazing. I've made jam three times already! And we have almost eaten everything!

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Tell me please, did you press any buttons when you put on the 9th program? I have the same stove, but there was no warm-up. Immediately began to stir, and then bake for 50 minutes. Total with a batch of 1h10min

You know, jealousy has just privatized neighbors))). I also want to try making jam. But I have another oven Tefal analogue of Muli 5002 and the program of jam and jam 11. Only I am a beginner and I do not know how to put it on warming up .... I wonder how much 2 large jealous weigh ??? I have small and small (so what it was). Who else made this jam, please respond ???

Natalja Ar, I have a stove just like yours (Mulinex-5002), well, why do you need to warm up? And without that, the jams are amazing! I've already tried so many different jams in this oven. True, I confess, sometimes I cook 2 cycles in a row ...

I just read it, the people are warming up, So I won't, I'll just put the program on and that's it. Here I have in my book jam apple + rabarber. So I think I notice an apple on an orange)) then in my recipe there are 600 grams of orange
600gram rhubarb
5 tablespoons of sugar (so it is written a little we can)
and that's all))) is it interesting to get it or is it better to try the exact recipe given above ???

Natalja Ar,: wow: this is not jam, this is a recipe for fruit puree (I also have one), it is also very tasty, but the jam is much sweeter. You will decide what you want to get in the end - mashed potatoes or jam, and go! Both are tasty, but if for tea, then jam is better (IMHO).
Excuse me, what is a rabarber? I hear it for the first time ...

Krosh Sorry, I did not know that the word rabarber is unfamiliar to someone. We call it rhubarb. maybe it's from Estonian, most likely, but we call both rhubarb and rabarber.
Oh, I wonder how mashed potatoes are different from waiting, probably mashed potatoes are not so sweet. In general, I myself am not a fan of preserves and jams, very sweet. I want to make for my husband. But he doubts that I can do something super cool ...

Oranges and apples arrived, So I don’t know if to make the same jam then 600 grams of jealousy + 600 grams of orange, + how much sugar do you need then? And won't it come out very voluminously ?? 7 And I'm afraid to spoil ...

Natalja Ar, thanks for explaining (I'm talking about rabamber), but now I will know. Now I will try to answer your questions. Mashed potatoes, unlike jam, are really not so sweet, mashed potatoes can be cooked without sugar at all, it will be delicious, but jam ... I would advise taking 1 kg. fruit - half a kilogram of sugar, i.e.1: 0.5, although even less sugar is possible, for example 1: 0.25, but it depends on taste preferences, I most often do 1: 0.5. Further ... if I understood you correctly, at the moment you have: rhubarb, oranges and apples ... In order not to overload the stove, try to keep the weight of the finished jam from 1.2-1.3 kg., For example, taking 800 g ... fruit + 400 gr. sugar = 1.2 kg. ready-made jam (IMHO).
And the husband should not doubt your abilities, he will soon be convinced of the opposite ...

Thanks for the guidance. Let's start up the apples later, so I'll take only rhubarb and oranges !!! It seems very sweet to me not .. I myself want to eat, Probably 0.25 of sugar will be enough, all the same it will not stand for a long time not for a year, but we do it for high-speed eating !!!
That's exactly the proportions of fruit and sugar and weight, what I need, And then I already have before my eyes from busting jam crawls out and rush through the kitchen and further !!!

oh now I'm starting to make, oranges with or without peels ...

[Rhubarb orange jam]

Rhubarb orange jam

2 large rhubarb (4cm in diameter, about a meter long)
4 medium oranges
300 ml sugar

1. Cut the rhubarb into slices, peel oranges and divide into slices, cut the slices in half.

Natalja Ar don't worry - you will succeed

Of course it will work out !!! Oranges are some kind of giants 2 oranges half a kilo: o I have put everything together now there is stirring in an hour it will be ready. I see I have so many ingredients left that I’ll have enough again!
Only now I don't have pectin, although it is in the recipe of my book for jam ... it's interesting without this pectin, well, we can't wait

Only now I don't have pectin, although it is in the recipe of my book for jam ... it's interesting without this pectin, well, we can't wait

I was making strawberry the other day. I didn’t have pectin, jellfix and confiture too. Added ok 3 table. tablespoons of lemon juice per pound of strawberries, after the first jam cycle (1h05 min), set for another 20 minutes. The jam turned out to be neither liquid nor thick, with pieces of strawberries. If at first the jam seems thin, wait a bit, give them a chance to live. It will cool down and become the very thing!

Masha, thank you ... And then I read about pectin and think, but what about me So it will come out. But whether it will be necessary to additionally cook it, I have an orange with a peel for effect, whether it will be boiled in a cycle in my oven.

In my recipe book, pectin is not added to jam. Lemon juice is added 1-2 tbsp. spoons, depending on the volume. My stove makes jam from only half a kilo of berries or fruits at a time - just for one time

But whether it will be necessary to additionally cook it, I have an orange with a peel for effect, whether it will be boiled in a cycle in my oven.

Did you add the zest or cut both oranges with the skin coarsely?

IMHO is cooked, just when with a peel or a lot of zest - an amateur taste - bitter. When I just made orange jam, I added zest from half an orange. But I repeat, everyone has their own taste.
Be sure to write at the end.

I cut both with the peel, Did you understand my husband ate somewhere and it was with the peel, said put the peel, special
I cut a small 1.5 centimeter into cubes. Now I watch everything float there and the peel is alive. Of course, I wonder what will come out. So we have 16 minutes left, Now I looked in a little mix. Orange from the peels boiled peels by themselves float lizh would be edible)) But the oranges were very sweet, maybe nothing will come of it .. Next time I'll cook without peels or put them on a smaller or smaller one. can in a portion and cook right away.

My jam has been made. A bit watery, but I think when it cools down and will thicken in the refrigerator. I tried it, the crust really tastes a little bitter, Or put it from one orange and cut it into small pieces))). And the taste is nothing very sweet with sourness!

Congratulations
The jam will cool and thicken.just pour it out of the bucket right away while it is hot, otherwise it will harden and it will be hard to get it.

Masha, thank you ... And then I read about pectin and think, but what about me So it will come out. But whether it will be necessary to additionally cook it, I have an orange with a peel for effect, whether it will be boiled in a cycle in my oven.

you've probably already eaten all the jam? How did you like it at home?

And I made rhubarb jam a little differently. It turned out delicious! I cooked according to a different recipe (with orange juice and vanilla), but a huge thank you for the idea to the author!

And I made rhubarb jam a little differently. It turned out delicious! I cooked according to a different recipe (with orange juice and vanilla), but a huge thank you for the idea to the author!

That is, practically from one rhubarb?
Share the recipe plz

Honda, practically, yes. Now I will give the recipe in a new Temko.

Please tell me, but this jam (orange-jealous) can be stored for a long time, if made for the winter - it will not deteriorate?
And yet, do you have to keep it in the refrigerator?

made in HP today:
about
500 g rhubarb / 500 g orange
zest from one large orange, leaves from 1 large stem of lemon balm (passed through a blender)
600 g of sugar.

2 cycles in HP, jam program.

Yummy!)))