Orange jam

Here is my second ever jam trial and first ever orange jam πŸ™‚

I was mostly inspired by the recipe here, with minor changes.

Ingredients

  • 7 mid-big size oranges and 2 navel oranges (I decided to add these later and they were what I have had extra) – total around 3 pounds of oranges (including the peel)
  • 3 1/4 cups of sugar
  • Juice of one navel orange
  • Juice of 1 lemon (around 6 tbs)
  • 2 tsp salt
  • 1 cup thinly sliced orange peel

 

Recipe

  • Wash the oranges, peel, and remove the white coat as much as possible (also the seeds)
  • Piece the oranges as you please; I have used my hand to have around 2 cms of pieces
  • Pour over the sugar, mix, and put aside for 2 hours. Mix with a spoon every 30 min

Peels:

Put the peels on vinegar-water.Β After 1 hour or so, take out the peels and remove the white coat as much as possible. I found that putting the peels in water helps remove it with the help of a knife. It is not an easy task, but doable. After that, place the peels on a cutting board with inside up and use the knife the scrap the coat – it is surprisingly easy this way.

  • Cut thinly and put aside
  • At the end of 2 hours, add all ingredients except the peels and bring to a vigorous boil, continue to simmer at medium heat for 45 min – it should be reduced a little bit
  • Add the peels, continue to simmer at medium heat for another 30 min. Mix every few minutes
  • Cool down and pour into the jars, close the lid and the ring.
  • Makes 2 x 500 ml jam

Jars:

I washed the jars, rings, and lids in washing machine. Then placed in an oven at 220F for around 40 min in order to kind of sterilize

Verdict: It was somehow too sweet for me, so feel free to use less sugar, but otherwise, yummy :). I love the peels making a contrast with soft orange. I did not water or pressure canned it, so preserve it in the fridge and consume within weeks.

Bon Appetite!

 

 

 

 

 

Dried Turkish fig jam with sesame seeds

And I present you my first ever fig jam’s recipe πŸ™‚

One of my friends gifted me with 2-pounds of dried Turkish fig a couple of months ago – yum yum yum πŸ™‚ I have been meaning to make jam with it and today was that day, my friends!

I have been inspired by many recipes on the internet, this oneΒ and this oneΒ particularly. I combined the general recipe of the first one (without the vanilla stuff) and the sesame seeds of the other, and voila here is my first ever dried fig jam!

Recipe

  • Wash briefly 2 pounds of dried Turkish figs (64 big sized and moist figs – one fig was eaten as per quality control(!) before the jamming process. I needed to do that, right? πŸ™‚ )
  • Remove the stalks, boil water, and soak the figs in water for 40 min, close the lid of the container to keep the heat in
  • Strain and drain the excess water (this is a delicious liquid, which I have drank without any reservation πŸ™‚ )Β 
  • Dice thinly – around 8 diced figs make up a cup
  • Toast 1/8 cups of sesame seeds, put aside
  • Put the diced figs in a pot; add 3 cups water, 3 cups white sugar, 1 tsp salt, juice of 1.5 lemon (around 10 tbs), and the sesame seeds
  • Bring to a vigorous boil, close the lid and simmer at low heat for 12 minutes
  • Cool for 10 min with pot’s lid open (to prevent moisture from the lid going into the jam) and put in cleaned jars (wash with soap and hot water; then transfer them into an oven at 220F for 30 min – rings included, except the lids which were air dried and patted down with paper towel)
  • Pour into jars , clean the rims of the jars, close the lids and rings
  • cool down and refrigerate. I believe it is supposed to be consumed in a month or so Alternatively water or pressure can it for longer duration. Jam can also be processed in a blender for a smoother jam. You can add less or more lemon juice – this was slightly sour and it complemented the sweet taste so well πŸ™‚
  • This jam fit into four x 500 ml mason jar
  • Bon appetite!

 

 

 

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