Juicy orange fruit beckons with freshness and aroma. This positive fruit cheers you up and pleases with its brightness. You can eat it not only fresh. It is suitable for making jams, jellies and even candied fruits. As a flavoring agent, orange is widely used in cooking.
Cooking citrus jam
Ingredients:
- 1 kilogram of oranges;
- 2 glasses of plain water;
- 1, 2-1, 5 kilograms of granulated sugar.
For the jam, choose only whole and undamaged oranges (with peels). The fruits should be blanched in water heated to 90 ° C for five to eight minutes. After that, the oranges must be cut across the fibers into circles (without peeling off). All bones must also be removed.
The water in which the oranges were blanched must not be used. All bitterness is concentrated in it.
From water and sugar, you need to make a regular syrup and pour over orange mugs. In this form, the circles are left for 3-4 hours for impregnation. Then, in several steps (usually four are enough), the jam is cooked, each time leaving it on the fire for 10-15 minutes.
The finished product is poured into prepared cans.
Candied peels
Orange peel also contains many essential oils that give a specific energizing scent. Often, after eating juicy fruits, whole mountains of such crusts remain. In order not to throw them away, but to put them into action, use the recipe for cooking candied fruits from orange peel. To prepare them you need to take:
- 1 kilogram of orange peels;
- 4-5 glasses of water;
- 1.5 kilograms of granulated sugar.
For the preparation of candied fruits, only the peels of thick-skinned oranges are used.
Peel off the oranges and cut them arbitrarily into cubes or any other shape. Next, pour everything over with cold water and leave in this form for a couple of days. Change the water daily.
After this procedure, the crusts must be poured with cold water and placed on fire. Cook until the crust is soft. Then the water must be drained and the product must be allowed to dry. Then you should cook candied fruits in prepared syrup until cooked. When the crusts are cooked, the syrup should be cooled.
For syrup, sugar is poured into water and brought to a boil over the fire and completely dissolved.
At the next stage of cooking, cover a large dish with paper and sprinkle with granulated sugar. Each boiled piece should be laid out on paper and rolled in sugar. Finished candied fruits should dry completely. Then the dried crusts are placed tightly in a dry jar and sealed with a plastic lid. Store such a product in a dry place.
And, of course, a ripe and juicy orange is good for juicing. The fruit is simply cut in half across the grain and squeezed out using a plastic tool that is usually included with a mixer or food processor. If desired, the juice can be squeezed out by hand.
