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oranges lots of them

ChileFarmer

ChileFarmer

Moderator
Dilemma, I have a large box of sweet oranges. I want to make orange jam or preserves. Not marmalade. I have searched but find no recipes for just orange. Lots of orange mixed with something else. No just plain orange.
Come on y'all I know we can do this. CF:)
 
Fresh Orange Jelly

2 Cups orange juice (or any other fruit juice) shopping list
3tsp gelatine shopping list

Heat 1/2 cup of the juice.
Add the gelatine
Stir briskly until disloved
Add the remaining juice mix well
Pour into serving dishes
Refrigerate until set


~~~~~~~~~~~~

1 large orange with a good quality peel
1 cup white sugar (or Splenda for a no-sugar diet)



Wash orange well. Remove stem end if still attached, and any blemishes. Cut in eighths with a serrated knife and carefully remove all seeds.

Process in food processor until most chunks or peel are fairly small and uniform. Add sugar and pulse to mix.

Place mixture in an uncapped glass container (a clean glass jar works great if you've kept the lid) and place in microwave. Cook on high for 2 minutes. Stir, and cook for another minute. Stir again.

Watch carefully so the marmalade doesn't scorch or boil over and microwave for 1 minute more. Repeat a 4th time. Cool, then cap and store in the fridge.

Great for toast, bagels or crispy rice cakes with lite cream cheese, or stirred into low fat or fat free yogurt or cottage cheese. Or throw calorie caution to the wind and use it to make a Miami Sundae.

This recipe can be made on the stovetop also: Bring to a boil over medium heat, stirring frequently. Turn heat as low as possible and simmer gently, stirring often, for about eight minutes.

Makes 1 cup
 
Thanks Mama, But now I know why one makes marmalade instead of jam.
I have been juicing oranges this morning (by hand). It ain't gonna happen. So I am going to slice extra thin quarter the slices. Add some sugar and cook them. When it gets to where I like it , into the jars and water bath. CF:)
 
sometimes you are better off using a frozen orange juice concentrate - its a heluva lot easier! too bad you didn't have an electric juicer -
 
Orange Jelly

2-1/3 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar


In a Dutch oven or large kettle, combine the water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 6 cups
 
when it comes to food preservation, canning, jams, jellies, etc. I always use brand names - let me know how you like it
 
I forgot to inform you what had turn out to my jelly. Actually, I just made it last week and it is really good but, I just added a small amount of oranges. Next time, I will add a little more so that it will have a more flavor of orange. :)
 
Orange jam Recipes

Hi there
I just found these courtesy of EHow Food and wondered if you could use them.

Orange Jam Recipe 1
Ingredients:

4 cups of sweet oranges (navels are a good choice)
4 cups white sugar
1 package of dried pectin mixed with 1/4 cup of sugar total

Method
Prepare the oranges by discarding the seeds, pith and outer skin, just using the flesh of the fruit for your orange jam.

Place the prepared oranges in a heavy steel saucepan, as aluminum pans react. Add about an ounce of sugar and cook over medium heat until the fruit is soft.

Add all the white sugar to the cooked oranges reserving 1/4 cup of sugar to mix with the pectin to assure that jelling takes place.

Boil oranges and sugar over medium heat for 5 minutes.

Add the dried pectin mixed with the sugar and stir until well dissolved.

Boil the jam for 2 minutes.

Test a teaspoon of jam on a cold plate. If the jam wrinkles when it's touched, the jam is ready and can be taken off the stove and cooled for 5 minutes.

Fill sterilized mason jars or recycled jam jars with the orange jam to within 1/2 inch of the rim.

Place sterilized lids on the jars and screw bands on firmly.

Set a large pot of water with a lid on a stove burner to boil. When the water is at a full rolling boil, place your jars of jam into the water carefully keeping them upright. Ensure the water comes 2 inches over the top of the jar lids, and the water is at a full rolling boil before timing 5 full minutes. This is called processing in a hot water bath; it is a necessary step in order to seal and thus preserve your jam for a longer shelf-life.

Orange Jam Recipe 2
Ingredients:

4 large navel oranges
5 cups of white sugar
1 package of pectin (Sure-Jell or Certo)
3 tablespoons of water

Method
Chop the oranges.

In a large bowl combine the chopped oranges with the 5 cups of white sugar and allow flavors to mingle for 2 hours, stirring occasionally.

Mix the dried pectin with the water and add it to the orange mixture.

Transfer the contents of the bowl into a heavy saucepan and boil over medium heat for 10 minutes, stirring occasionally.

Test a teaspoon of the hot jam on a cold plate. If the jam wrinkles on touching it lightly, it has reached the jelling stage.

Cool the jam for 5 minutes before filling sterilized jars to within 1/2 inch of the top.

Wipe the jar rims with a damp cloth and seal with sterilized lids and bands.

Store fresh jam in the refrigerator.
 
I have used your first recipe for orange jam. It taste good but was not as firm as I like. I have used it in my meat sauce for chicken and pork. Also just on toast. I like it. CF:)
 
Oranges

I cooked Chicken breasts last night with orange marmelade and pineapples (left over canned) and it was very nice.
 
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