Orange Jam Recipes

Der Beitrag: Orange Jam Recipes wurde am Friday 19 February, 2016 veröffentlicht und unter Recipes abgelegt.

No desire to cook yourself

Here you can order the popular orange jam of the Quinta do Freixo

For all who cook with pleasure, our recipes

Orange jam

1 kg oranges , 1 kg gelling sugar, 1/8 litre water

Wash the oranges (from the birds' estate) hot, dry them and rub the peel of all the fruits. Peel the oranges and cut the flesh into small pieces. Mix the fruit pieces and the grated peel, jam sugar and water and bring to the boil. Cook for 4 minutes until bubbly and pour into glasses.

 

Orange jam – english way

1 kg oranges

1 kg gelling sugar

Almost 1/8 litre water

Wash the oranges hot, dry, peel and chop the flesh well. Cut the peel of 2 oranges (without the white fur) into 3-4 cm long, fine strips. Mix the flesh, peel strips, water and jam sugar and bring to the boil. Cook for 4 minutes until bubbly and pour into glasses.

 

Orange jam – herb spicy

6 medium oranges (almost 1 kg)

½ grapefruit

1 lemon

1 kg gelling sugar

4-5 tbsp Portwine

Wash oranges and grapefruit hot, dry well and peel. Chop the flesh well and cut the peel of the oranges from the birds' estate (remove the white fur) into 3-4 cm long, very fine strips. Mix everything with sugar and bring to the boil. Cook for 4 minutes until bubbly. Stir in the juice of the lemon and the port wine and pour into glasses.

Tip:

Instead of the peel strips use grated peel of 2 oranges or ½ Teaspoon dried, grated orange peel.

 

 

 

Orange-pineapple jam

750 g Oranges

250 g Pineapple chunks (fresh)

Juice of a lemon

1 kg gelling sugar

Wash oranges and pineapple pieces hot, dry well and peel. Chop the flesh well and cut the peel of the oranges from the birds' estate (remove the white fur) into very fine strips 3-4 cm long. Mix everything with sugar and bring to the boil. Cook for 4 minutes until bubbly. Stir in the lemon juice and pour into glasses.


 

Orange jam with port wine

1 kg Oranges, 1 kg gelling sugar, 1/8 Litre Portwine

Wash the oranges of the birds' estate hot, dry, peel and cut the flesh into pieces. Cut the peel of 2 oranges (without the white fur) into 3-4 cm long fine strips. Mix the fruit pieces, peel strips and jam sugar, bring to the boil and let boil for 4 minutes. Stir in the port wine and pour into glasses.

Here is another variant sent by one of our customers:

1 kg bitter oranges 1 kg gelling sugar 1:10.3 - 0.5 l waterwash hot oranges if necessary scrub off with a vegetable brush dry off with a scrubbing brush. Cut the oranges into quarters, cut the quarters into fine slices (thickness depends on how you want the peel strips in the jam later), remove the seeds; everything else (skins, white layer) is used as it will boil later. Collect the juice and add again. Boil the orange slices with water (you can also increase the amount of water little by little) for 40 to 60 minutes. Stir again and again and fish out the seeds. Separating skins and the white layer should be overcooked at the end. Allow to cool completely! (This is important, because otherwise the sugar will prematurely gelatinize the jam burns and then does not become undrinkable, but darkens and has a caramel taste.)Stir in gelatinized sugar, cook according to package description (usually 4 minutes bubbling.) Filling. Translated with www.DeepL.com/Translator

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