Orange Jam
(Portakal Receli)
4 oranges, with thick skin
5 cups granulated sugar
Juice of one lemon
Wash the oranges well, then by using the fine side of the grater, carefully grate off the skin of orange and discard it (picture). Place the oranges in a large pot. Cover with water. Cook on medium-low heat until they are softened for about 45 minutes.
Drain the oranges. Cut off the top and bottom of the oranges. First slice them up. Then cut into chunks. Place the sugar in a pot and melt it with a little bit of water. Throw the oranges over the melted sugar. Cook for another 45 minutes on medium heat. Afterwords, squeeze the lemon juice on top, stir. Let it cool down a little bit. Pour them in clean jars and cover the lid.
Labels: Jam-Marmalade
18 Comments:
this is probably the most delicious jam i have ever eaten!
matevz
Thank you. This is also my favourite jam:)
MaloneH said:
I don't understand. Do you grate the zest from the rind and then cook both zest & rind til softened? The pic looks like the big thick chunks of the whole rind. What happened to the grated zest?
I'd love to try this if I can get it straight.
Thanks.
Hi Maloneh,
Zest (orange part of the rind) has to be grated, you are going to throw it away. Then cook the whole orange without zest but with the white part until it is softened.
hi binnur
thank you very much ,very delecious
this is the first time i make it
my husband like it too much
Hi Binnur, this looks yummy but you do not mention what to do with the zest once it is softened. I don't understand why you would boil it and then throw it away unless you use it for something first. thanks. Zekiye
Hi Zekiye,
Zest (orange part of the rind) has to be grated, you are going to throw it away. Then cook the whole orange without zest but with the white part until it is softened.
Take care,
this is also my favourite jam
Binnur, if I substitute sugar for natural balı in jam recipes, do you think I should take the same amount as sugar or a little bit less?
Hi Deria,
I don't use bal to make jam. But if you like it, you
should probably use less amount of bal than sugar.
Why do you throw away the zest? Doesn't it have the arromatic oils that give the orangy parfume?
One of my favorite jam is also Turunc Jam, I think it is translated as bitter orange. Do you have a recipe for that? And how can we find Turunc in the US, any ideas?
Thanks,
Deniz
Please follow the instructions. You will feel all orange flavour when you taste it:)
Hi Deniz,
I love Turunc recel, too. I've never seen it here. If I can find it I am going to post:)
Do you melt the sugar in the same water you used to cook the rinds or melt it in a separate pot? Also, you did not give the measurement for how many cups water?
Hi,
I didn't cook the rinds. I cooked the oranges:)
"Grate the rinds of oranges with thin side of the grater and place the oranges in a large pot. Cover with water. Cook on medium heat until they are softened for about 45 minutes. Drain the oranges and put them aside.
It is a little bit water, not a cup or cups;
"Place the sugar in a pot and melt it with a little bit of water."
I do ot understand this, if you are going to throw the zest away why cover and cook for 45 minutes
Hi Sue,
This is the way how to cook Orange Jam:)
I made this jam last year and my kids loved it. I'm making it again this year since it is orange season again. only change I made was reduce the amount of sugar, since we like it less sweet. and ofcourse, I didn't throw away the zest - added it to the jam before adding the lemon juice. Tasted wonderful. Thanks for posting this wonderful recipe Binnur....
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