Original orange jam with spices and almonds
Caring hostesses who want to surprise their loved ones with an unusual dish must have preserved orange jam for the winter at least once and know that such a dessert is very tasty and aromatic. However, the most inventive of them constantly strive to improve the recipe and diversify the citrus flavor.
One of these options for citrus jam is a very original way with the addition of spices. It would seem that this is original? Indeed, in almost every version, at least vanillin is added to the jam, or even cinnamon with cloves. But not everything is so simple in this case, since this recipe is truly original thanks to the use in sweet preservation ... of pepper, and not only. Are you surprised? So let's figure out what's what and what kind of jam will turn out.
Preparing oranges
For the original jam you need 20 small oranges. The fruit must first be thoroughly washed, then peeled 18 pieces:
- cut the orange into 4 pieces;
- separate the pulp with your hands.
From the remaining crusts, you can cook candied fruits for the winter.
As for two whole oranges, the zest should be thinly removed from them with a vegetable peeler. It will be used in jam to enhance the citrus aroma and give it a slight bitterness.
Orange zest is an ingredient that is added as desired and according to taste. For those who do not like the bitterness in jam, this moment can be skipped.
After cleaning, you should get a little more than 3 kg of pulp. Coarsely cut the orange quarters into pieces, removing the seeds in the process. Finely chop the zest and place everything in a saucepan.
Secret Ingredients
When the main ingredients are prepared, it's time to add spices to the workpiece. For 3 kg of oranges, add:
- 1 cinnamon stick
- 2-3 star anise stars;
- 5 cloves;
- 5 peas of allspice;
- 10 pieces of black pepper.
How much jam and how to make?
Before boiling, add 0.5 kg of sugar to the oranges and let them stand for a while so that the juice stands out (about an hour).
In order to make jam for the winter, that is, with a long shelf life, sugar must be added in a 1: 1 ratio.
When juice is released from the orange, put them on the stove and bring to a boil over low heat. Then you need to leave the workpiece for 12 hours.
The next day, add to the oranges two handfuls of almonds, pre-soaked overnight and slightly dried. Stir, boil again and leave overnight.
On the third run, boil the workpiece after boiling for 2-3 minutes and remove the spices. Arrange the finished jam in sterilized jars and roll up.