Jam from orange-peels of Curl
Jam from orange-peels of Curl
On bank of 300 ml:
3 pieces of orange
300 ml of water
300 gr sugar
50 ml of lemon juice
At desire it is possible to add ginger - 10 g
Oranges carefully to wash up and obdat boiled water to wash away layer of preservatives from surface. To cut lengthways on 4 parts, each of parts still in half. To remove pulp, and then to cut each segment of peel still in half, quite thin strips as a result turn out.
To place strips of peel in deep bowl and to fill in completely with water. We soak 3 days, regularly changing water (about 4-5 times a day).
Then from each stripe to remove with knife albedo (white part from the inside of peel). To curtail each strip into spiralka and to get on thread as beads. There is option not to delete albedo, if orange tonkoshkury. In this case to curtail spiralk to soaking and to fill in with water already ready beads.
After soaking to boil thoroughly dried peel 3-4 times for 15-20 minutes, every time pouring out water. After each provarivaniye to obdat beads from dried peel cold water.
In wide pan to weld syrup from water and sugar, to put in it the prepared beads, to bring to the boil and to cook on slow fire of 20-30 minutes then to switch off and allow to cool down.
To repeat process once again, but thus after boiling to add lemon juice.
After jam cools down, to take out beads and to udat threads. To pour in bank and to store in the refrigerator.
Jam from orange-peels of Curl
Jam from orange-peels of Curl
Ingredients
on bank of 300 ml:
Oranges — 3 pieces.
Water — 300 ml
Sugar — 300 g
Lemon juice — 50 ml
Ginger (at will) — 10 g
Preparation:
1. Oranges carefully to wash up and obdat boiled water to wash away layer of preservatives from surface.
2. To cut lengthways on 4 parts, each of parts still in half. To remove pulp, and then to cut each segment of peel still in half, quite thin strips as a result turn out.
3. To place strips of peel in deep bowl and to fill in completely with water. We soak 3 days, regularly changing water (about 4-5 times a day).
4. Then from each stripe to remove with knife albedo (white part from the inside of peel). To curtail each strip into spiralka and to get on thread, as beads. There is option not to delete albedo, if orange tonkoshkury. In this case to curtail spiralk to soaking and to fill in with water already ready beads.
5. After soaking to boil thoroughly dried peel 3–4 times for 15–20 minutes, every time pouring out water. After each provarivaniye to douse beads from dried peel cold water.
6. In wide pan to weld syrup from water and sugar, to put in it the prepared beads, to bring to the boil and to cook on slow fire of 20-30 minutes then to switch off and allow to cool down.
7. To repeat process once again, but thus after boiling to add lemon juice.
8. After jam cools down, to take out beads and to remove threads. To pour in bank and to store in the refrigerator.
Bon appetit!
recepti
Orange jam
Orange jam
Ingredients:
oranges - 1 kg;
sugar - 500g;
lemon (juice) - 1/2 pieces.
Preparation:
From oranges to cut off dried peel and to knife on thin strips. It is possible to grate dried peel.
To peel oranges of peel and white films. To divide orange into segments. To cut each segment slices.
To put oranges in the container of the bread machine, to water them with juice of half of lemon and to fill up with sugar. To choose the Jam program and to press 'start-up'. To spread out ready orange jam on jars and to store in the refrigerator.
#домашние_заготовкerecepti
Jam from orange crusts
Jam from orange crusts
Ingredients:
200 gr. orange crusts
400 gr. waters
300 gr. sugar
0,5 h. l. citric acid
Preparation:
Oranges before preparation to wash, cut on 4-6 parts. To remove pulp, only crusts will be necessary for us. Therefore safely eat vitamins))) Now it is necessary to cut crusts on strips is thinner, about 1,5-2 cm wide. And to remove internal white part. It easily becomes kitchen knife. It is necessary to cut off it simply. It is best of all to delete it from thin strips.
Then, each strip needs to be twisted densely in roll and to string on double thread, as beads, by means of needle. The thread needs to be pulled together as it is possible more densely that krausen was not untwisted.
To fill in orange crusts with cold water. To soak 3-4 days, changing water 3 times a day. So we will get rid of bitterness. Then to merge water. In empty pan to pour the water and sugar specified in the recipe and to allow to begin to boil. To lower orange beads in syrup and to cook on slow fire of 45 min. The skin which needs to be cleaned can be formed. Syrup has to uvaritsya to condition of liquid honey. Color has to be light. At the end of cooking to add citric acid. When jam cools down, threads need to be removed. Jam tastes like orange candied fruits.
#домашние_заготовкerecepti
Orangeados
Orangeados
Ingredients:
Dried peel orange - 1 kg
Sugar for syrup - 1,8 kg
Water - 450 ml
Sugar for registration - 1,5 glasses
Citric acid (at will) - 2-3 g
Preparation:
For removal of bitterness to soak fresh orange-peels in cold water within 4 days, changing water 2-3 times per day. Then to boil thoroughly them 10-15 minutes. To cast away on colander.
After running off of water to cut candied fruits on slices and to place in the enameled basin or other ware in which they will be cooked. To prepare syrup at the rate of 1,8 kg of sugar and 450 ml of water on 1 kg of the prepared crusts.
To boil thoroughly sugar with water to full sugar remelting. If necessary to filter.
To fill in the softened crusts with the hot filtered sugar syrup.
To cook candied fruits in three steps. The first two times to cook on weak fire for 10 minutes after boiling and to maintain for 10 hours.
At the end of the third cooking it is possible to add citric acid to mix (2 — 3 g on 1 kg of crusts) and to uvarit at syrup boiling point (108 °C) to density (20-25 minutes).
Uvarennye to readiness of crust to cast away on the colander established on pan and to leave for 1 hour before full running off of syrup.
To lay out the cooled crusts on sieve, to dry at the room temperature within a day.
Then in bowl to fill sugar. To roll candied fruits in sugar and to finally dry still within a day.
It is possible to store orange candied fruits in closed bank at the room temperature.
recepti
#домашние_заготовкerecepti
Jam from orange-peels of Curl
Jam from orange-peels of Curl
On bank of 300 ml:
3 pieces of orange
300 ml of water
300 gr sugar
50 ml of lemon juice
At desire it is possible to add ginger - 10 g
Oranges carefully to wash up and obdat boiled water to wash away layer of preservatives from surface. To cut lengthways on 4 parts, each of parts still in half. To remove pulp, and then to cut each segment of peel still in half, quite thin strips as a result turn out.
To place strips of peel in deep bowl and to fill in completely with water. We soak 3 days, regularly changing water (about 4-5 times a day).
Then from each stripe to remove with knife albedo (white part from the inside of peel). To curtail each strip into spiralka and to get on thread as beads. There is option not to delete albedo, if orange tonkoshkury. In this case to curtail spiralk to soaking and to fill in with water already ready beads.
After soaking to boil thoroughly dried peel 3-4 times for 15-20 minutes, every time pouring out water. After each provarivaniye to obdat beads from dried peel cold water.
In wide pan to weld syrup from water and sugar, to put in it the prepared beads, to bring to the boil and to cook on slow fire of 20-30 minutes then to switch off and allow to cool down.
To repeat process once again, but thus after boiling to add lemon juice.
After jam cools down, to take out beads and to udat threads. To pour in bank and to store in the refrigerator.
Category: Recipes
Candied fruits from orange crusts
Candied fruits from orange crusts
Ingredients:
- oranges big - 2 pieces
- salt - 1 spills.
Syrup:
- sugar - 1 stak.
- water - 0.5 stak.
- desi - 0.5 tablespoons.
+
- sugar - 0.5 stak. (for ready candied fruits)
Preparation:
To rind orange. To cut on thin strips. The white inside layer does not need to be removed.
To fill in with cold water, so that only water closed crusts. To bring to the boil and to cook 20 minutes. To merge and fill in water with cold water. To repeat such procedure 4 more times (generally to cook difficulties 5 times for 20 minutes). To add salt pinch to the last cooking.
To pour 1 glass of sugar into pan, to pour in 0,5 glasses of water and 0,5 tbsps of desi.
To add crusts.
To bring to the boil.
To cook about 1,5 hours on average fire so far crusts almost completely will not absorb syrup. After 1 hour of cooking it is obligatory to watch then that crusts have not burned slightly and had beautiful orange color. Necessarily time of cooking can be reduced.
To cast away crusts on colander that excess syrup has flown down.
On tray to pour out 0,5 glasses of sugar, to lay out accurately in one layer candied fruits and accurately to roll in them in sugar. To leave to dry up for 2-3 hours not less.
After to shift in glass jar for storage.
Turn out as marmeladka, very tasty!
Bon appetit!
recepti
Orange jam
Orange jam
Ingredients:
oranges - 1 kg;
sugar - 500g;
lemon (juice) - 1/2 pieces.
From oranges to cut off dried peel and to knife on thin strips. It is possible to grate dried peel.
To peel oranges of peel and white films. To divide orange into segments. To cut each segment slices.
To put oranges in the container of the bread machine, to water them with juice of half of lemon and to fill up with sugar. To choose the Jam program and to press 'start-up'. To spread out ready orange jam on jars and to store in the refrigerator.
Jam from orange crusts
Jam from orange crusts
Ingredients:
Orange — 3 pieces
Water — 400 ml
Sugar — 300 g
Citric acid (half of incomplete tsp) — 0,5 h. l.
Ginger (root, on the fan. It is possible not to add) — 10 g
Preparation:
Carefully we wash oranges, we douse boiled water (to wash away wax which is applied that orange did not spoil when transporting) and we clear any in the way convenient to you. I made an incision peel on the center so that at me two hemispheres have turned out. Then cut each hemisphere half and each part on three strips.
If orange thin-barked, internal part it is possible to leave if thick-barked - to remove a little from within that krausen was easier to be turned and they were accurater. My oranges were with thin peel therefore did not remove internal white part - has photographed for sample.
To curtail each slice of peel into dense roll and to string on thread, as beads. The thread should be pulled together more densely that krausen was not developed. To fill in orange beads with cold water. To change water two-three times a day. It is necessary to soak peel 3-4 days until crusts do not become soft and will not cease to taste bitter. It even is convenient - it is possible to add peel in process of eating of oranges therefore the term of soaking can be prolonged for two-three days. After that to boil thoroughly crusts 3-4 times for 15-20 minutes, every time changing water. After each provarivaniye the peel should be obdat cold water. I did very simply - zakipyatit teapot and have gathered in bowl of cold water. Has boiled thoroughly the first time - has put beads in bowl with cold water, in kastryulka has poured fresh hot water and has again put peel there. And so several times.
Now it is necessary to weigh peel. I took three oranges - exactly 200 grams have turned out.
Proportions for jam such - sugar are 1,5 times more, waters - twice. If you have no scales, give other proportions: on 10 oranges - 1 kg of sugar, 1-1,2 liters of water and 1 tsp of citric acid (or juice of half of lemon). I have read such proportions in other recipe, but itself did as have stated above.
So - crusts from 3 oranges (200 gr), 300 gr sugar, 400 gr waters, (as gag - the ginger weighing 10 grams root cut on small slices) we put in kastryulka and we cook before light solidification - syrup has to be rather liquid, similar after cooling on very liquid honey. We add citric acid before removal from fire. Threads it is deleted after cooling of jam. We pour in pure dry can. At the exit it has turned out a little more than 0,5 liter jars. How many it is stored - I cannot tell. At me the jar with jam stood at the room temperature only a week.)) Have very quickly eaten.))
Category: Recipes
Jam from orange-peels of Curl
Jam from orange-peels of Curl
On bank of 300 ml:
3 pieces of orange
300 ml of water
300 gr sugar
50 ml of lemon juice
At desire it is possible to add ginger - 10 g
Oranges carefully to wash up and obdat boiled water to wash away layer of preservatives from surface. To cut lengthways on 4 parts, each of parts still in half. To remove pulp, and then to cut each segment of peel still in half, quite thin strips as a result turn out.
To place strips of peel in deep bowl and to fill in completely with water. We soak 3 days, regularly changing water (about 4-5 times a day).
Then from each stripe to remove with knife albedo (white part from the inside of peel). To curtail each strip into spiralka and to get on thread as beads. There is option not to delete albedo, if orange tonkoshkury. In this case to curtail spiralk to soaking and to fill in with water already ready beads.
After soaking to boil thoroughly dried peel 3-4 times for 15-20 minutes, every time pouring out water. After each provarivaniye to obdat beads from dried peel cold water.
In wide pan to weld syrup from water and sugar, to put in it the prepared beads, to bring to the boil and to cook on slow fire of 20-30 minutes then to switch off and allow to cool down.
To repeat process once again, but thus after boiling to add lemon juice.
After jam cools down, to take out beads and to udat threads. To pour in bank and to store in the refrigerator.
Jam from orange-peels of Curl
Jam from orange-peels of Curl
On bank of 300 ml:
3 pieces of orange
300 ml of water
300 gr sugar
50 ml of lemon juice
At desire it is possible to add ginger - 10 g
Oranges carefully to wash up and obdat boiled water to wash away layer of preservatives from surface. To cut lengthways on 4 parts, each of parts still in half. To remove pulp, and then to cut each segment of peel still in half, quite thin strips as a result turn out.
To place strips of peel in deep bowl and to fill in completely with water. We soak 3 days, regularly changing water (about 4-5 times a day).
Then from each stripe to remove with knife albedo (white part from the inside of peel). To curtail each strip into spiralka and to get on thread as beads. There is option not to delete albedo, if orange tonkoshkury. In this case to curtail spiralk to soaking and to fill in with water already ready beads.
After soaking to boil thoroughly dried peel 3-4 times for 15-20 minutes, every time pouring out water. After each provarivaniye to obdat beads from dried peel cold water.
In wide pan to weld syrup from water and sugar, to put in it the prepared beads, to bring to the boil and to cook on slow fire of 20-30 minutes then to switch off and allow to cool down.
To repeat process once again, but thus after boiling to add lemon juice.
After jam cools down, to take out beads and to udat threads. To pour in bank and to store in the refrigerator.
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