Orange Jam
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,348 cal. | (112 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 561 g | (374 %) | ||
| Sugar added | 499 g | (1,996 %) | ||
| Roughage | 16.5 g | (55 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 341 mg | (359 %) | ||
| Potassium | 1,240 mg | (31 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 561 g |
Ingredients
Preparation steps
Rinse the oranges in hot water, then remove the zest with a peeler or sharp knife. Cut the zest into thin strips. Halve the fruit crosswise and squeeze out the juice through a piece of cheesecloth. Reserve the juice in a pot. Place all the squeezed pulp in a piece of cheesecloth or a linen bag. Tie securely, then add to the pot. Mix 1 liter (approximately 1 quart) of water and the orange zest into the pot. Bring the mixture to a boil, stirring occasionally. Reduce the heat, and simmer for 30 minutes until the zest is soft.
Remove the pot from the heat, and remove the cloth bag. Remove the zest from the liquid and cool.
Pour the juice into a measuring cup. Add 225 g (approximately 8 ounces) of sugar per 250 ml (approximately 8 ounces) of juice. Add both the liquid and the sugar to a pot. Mix in the orange zest, and squeeze the juice from the oranges in the cheesecloth. Simmer the mixture for 10-20 minutes, stirring occasionally. Skim any foam that rises to the surface.
Cook another 10 minutes, until the jam begins to thicken. Place 1 teaspoon of the liquid on a small, cold dish. If the jam is still too thin, continue to simmer. If the jam is ready, remove the pot from the heat. Place the jam into sterilized, prepared jars and seal immediately.
Cool the jam, rotating the jars occasionally so that the zest is distributed uniformly in the jars.
