Orange jam - recipe

VT-4218

Preparation:
1. Peel the oranges with a knife, cut off all the white part of the rind, remove the seeds. Cut the pulp into small pieces (remove the seeds). Peel and cut the ginger root into thin slices.
2. Put oranges and ginger in a bowl, cover with sugar and leave for 2-3 hours so that the oranges give juice, and all the sugar is dissolved. Stir occasionally to dissolve the sugar faster.
3. Remove and discard the ginger before cooking. Stir, close the lid and turn on the "Jam" mode for 1 hour.
4. When it almost boils, open the lid and cook further with the lid open, stirring occasionally. The foam can be left on.
5. The jam should thicken, but not too much - a drop of hot jam should not spread on a cold plate.
6. Transfer hot ready-made jam to a jar. Close the jar with a lid or parchment paper and tie with twine.
Tip:
Jars for storing jam or preserves do not need to be sterilized, it is enough to wash them clean.

VT-4220

Preparation:
1. Peel the oranges with a knife, cut off all the white part of the rind, remove the seeds. Cut the pulp into small pieces. Peel and cut the ginger root into thin slices.
2. Put oranges and ginger in a bowl, cover with sugar and leave for 2-3 hours so that the oranges give juice, and all the sugar is dissolved. Stir occasionally to dissolve the sugar faster.
3. Remove and discard the ginger before cooking. Stir, close the lid and Jam for 40 minutes.
4. When it almost boils, open the lid and cook further with the lid open, stirring occasionally. The foam can be left on.
5. The jam should thicken, but not too much - a drop of hot jam should not spread on a cold plate.
6. Transfer hot ready-made jam to a jar. Close the jar with a lid or parchment paper and tie with twine.
Tip:
Jars for storing jam or preserves do not need to be sterilized, it is enough to wash them clean.

VT-4222

Preparation:
1. Peel the oranges with a knife, cut off all the white part of the rind, remove the seeds. Cut the pulp into small pieces. Peel and cut the ginger root into thin slices.
2. Put oranges and ginger in a bowl, cover with sugar and leave for 2-3 hours so that the oranges give juice, and all the sugar is dissolved. Stir occasionally to dissolve the sugar faster.
3. Remove and discard the ginger before cooking. Stir, close the lid and Jam for 40 minutes.
4. When it almost boils, open the lid and cook further with the lid open, stirring occasionally. The foam can be left on.
5. The jam should thicken, but not too much - a drop of hot jam should not spread on a cold plate.
6. Transfer hot ready-made jam to a jar. Close the jar with a lid or parchment paper and tie with twine.
Tip:
Jars for storing jam or preserves do not need to be sterilized, just wash them clean.