Watermelon jam with oranges. Garbuza Varenya: Recipe Shvidko and Savory

Prigolomshlive jam with watermelon and oranges will become an excellent substitute for lightly mixed fruit or berry lassards. Every time, for savory berries, it is a great rival for them. So let's finish the korisna! It is necessary to reconsider all the consequences of this blockage for a long time; But those that are so necessary in the cold season of fate can become completely numb. Garbuz jam promotes weakening of the immune system, replenishes the body with vitamins, which is in the new, and also stimulates brain activity and the process of speech metabolism... And also “sweetheart in a jar” promotes mood and Petit, it’s important, it just gives a good boost of vitality.

Like many home-made winter preparations, often “” are prepared in different ways with different interpretations and additions. The following recipes will help you develop the culinary technology of savory blocking and replenish the coma with supernatural relish.

Varennya with watermelon and oranges: Recipe No. 1

For the first method of preparing lasoshchiv " Watermelon jam with oranges. Recipe» You need to take the following set of products: 1 kilo of watermelon pulp (middle stage of maturity), 1 large orange and 0.9-1.0 kg of peeled juice. The spicy flavor of the herb can be added with cinnamon sticks or pinches of cloves; All these components are added to the eggplants.

Then, if necessary, the watermelon pulp is rinsed in running water and cut into long slices approximately 1 cm wide and even thinner. Before speaking, the skin of the present needs to be removed from behind. It is important not to be complacent when choosing a fruit for preparation. In overripe watermelon, the pulp becomes softer, losing its delicious taste and vitamins contained in it. I haven’t yet seen it “revealed” to myself. The best option would be the nutmeg variety or Grushivka.

The citrus behind the recipe is also mixed, cut in two, and the present is selected from it. And then the orange is passed through the meat puree or mixed in a blender. Sliced watermelon pieces are folded into an enamel cooking vessel of the appropriate size and diameter into a thin ball, and sprinkled with pulp. A little citrus puree is placed on top. The “laying” is carried out in this manner until the ingredients run out. The components must be filled almost completely, leaving only a little free space to the top. These “laid” yearlings are placed in a cold place for 10-12, and then a glass of water is poured in and it is placed to cook on the ground over low heat.

It is noteworthy that those who do not like watermelon and dislike it will pay for its hurt cheeks, even if they do not understand it at all. Pieces of watermelon in burshtin syrup look very appetizing, and what can you say about the smell of jam. It is very important to stand before the aroma of citrus fruits that comes out of this jam. It will come out no less tasty, nizh.

I don’t think anyone is surprised that the recipes for jam with watermelon and orange are very varied. All types of this savory jam are distinguished by the richness of the jam, the external appearance, and the stock of ingredients. Popular recipes: watermelon jam with orange and lemon, spices, apples, carrots, dried apricots.

Watermelon jam can be cooked in pieces or pureed, or the ingredients are passed through a meat grinder. If you need spices, you can add cloves, cardamom, nutmeg, turmeric, vanilla sticks, star anise, and cinnamon to the watermelon jam. Don’t overdo it with smut, just don’t overpower the citrus taste.

Today I want to show you how to cook garbuzov varennya with orange pokrokovo s photo.

Ingredients:

Garbuz – 2 kg.
Oranges – 3 pcs.,
Tsukor – 3 bottles,
Citric acid – pinch.

Prepare watermelon for jam. Clean them using the skins. Since its skin is very hard, remove it with a very large and sharp knife, and be careful not to get hurt. Cut the watermelon into cubes.

Place prepared watermelon for jam in a bowl. Sizzle with the cucumber.

Stir until the inside of the watermelon pieces are covered with the peel.

Leave the watermelon for 3-5 years, so as not to let in any juice.

During this hour, enough syrup may be created for the jam. If you are drinking water and the water is running low, add a splash of water. Now you can start cooking jam with watermelon and orange. Place the saucepan on the stove. After the water has boiled, remove it with a slotted spoon. Boil the jam over medium heat for another 15 minutes.

While it's cooking, prepare the oranges. Wash them, remove the skin and white liquid. Divide the oranges into slices. Cut into cubes.

Place oranges in a saucepan with watermelon jam.

Regardless of the fact that oranges have a powerful sourness, I add citric acid to the water-orange jam. The jam in it comes out sweet and sour, and citric acid is a wonderful preservative and therefore any preservation is miraculously preserved.

After adding these ingredients, stir the boiled watermelon and orange. Cook on low heat for another 15 khvilins. Before the end of the cooking time, be sure to stir the mixture so that it does not burn on the bottom of the pan.

The prepared watermelon and orange jam, like all other types of jam, is poured into hot, sterilized jars. Cover with crumbs scalded in sprinkling. Jars of watermelon and orange jam are turned upside down, covered and left to sit. It’s so easy and you just prepare a simple watermelon jam with orange. Before speaking, for this recipe you can prepare and simply replace the watermelon with peeled cabbage peels (without the green skin).

You can also cook jam with watermelon and orange trouts in a different way. Following the recipe below, you will see a homogeneous consistency in the appearance of puree, and not in clumps, as we have already looked at the product.

Ingredients:

Garbuz – 1 kg.
Oranges – 500-700 gr.
Tsukor - 400-500 gr.

Varennya with watermelon and orange – recipe

Peel the watermelon and remove the skins. Cut them into strips. Place in a bowl. Rinse the prepared oranges with cold water. Clear them. Also cut into small pieces. Pass the watermelon and oranges through a meat grinder or in a blender.

Seal the puree with cucrum. Stir. Place the saucepan with the jam on the stove. Boil 20 chickens with occasional stirring. The watermelon and orange jam will be thoroughly cooked after this hour, otherwise it will not be puree-like.

Remove the pan from the stove. Puree the jam with a blender. Sterilize jars and screw caps. Let the jam boil again. Use a ladle to ladle yogo into jars. Roll up. Turn over, cover.

After emptying the jar of jam, place it in a cold place. After cooling, the jam thickens and becomes an excellent filling for pies, donuts, pies, and rolls.

Try also making watermelon jam with orange and lemon. The recipe for this preparation is not complicated, just ahead.

Ingredients:

Garbuz – 3 kg.
Oranges – 4 pcs.,
Lemon - 1 pc.,
Tsukor - 1.5 kg.,
Water – 2 bottles

Varennya with watermelon, orange and lemon - recipe

Remove the skin from watermelon and oranges. Dice the watermelon into cubes. Pass the orange and lemon through a meat grinder. U kastrulu nasipte tsukor. Cover the yogo with dill.

Stir. Boil the syrup for about five minutes until the cucrum is broken down. After this, put pieces of watermelon and orange puree with lemon into the hot syrup.

Yield: 1.5 liters of jam.

Cooking time: 1.5 years and about 8 years for cleaning.

Garbage can rightfully be secured before the generous gifts of autumn. Burshtin's beauty, rich in vitamins, is easy to digest and is widely used for children's food.

Garbage contains vitamins of group B, vitamins C, E, PP, potassium, magnesium, carotene, salizo, vitamin T, which speeds up metabolic processes, throat, and participation in the formation of platelets. This blanket is even browner for people with heart-related illnesses, as well as for people with weakened eyesight.

Any little one can eat watermelon puree or porridge with satisfaction, and watermelon jam will please any lass. Moreover, since you won’t need a lot of zucchini and you won’t have to worry about those extra inches on your waist, you can serve watermelon jam for dessert before tea.

Let's start cooking.

Drain the watermelon, orange and half a lemon, remove the skins and rinds and cut into small cubes. If you like the characteristic bitterness of lemon, you can add unpeeled lemon.

Add the cucumber, mix and leave for about a year, so that the fruits yield juice. I'm depriving you for nothing. The thickness of the zucchini can also be reduced, depending on your taste preferences, for more or less reasons.

When there is enough juice, put the saucepan on low heat, bring to a boil and simmer until low. Then cool (for which 1-2 years is enough, but if there is not enough time, you can turn it back to boil after 8 years).

Bring the cooled jam to a boil and cook for 7-10 khvilins. Then place sterilized hot jars in the back, roll up, turn over and bake for a few years until cool.

An hour of jam to lie in the savory likeness of the skin. If you want light pieces so that the bits can crunch, then it is enough to cook 20-30 pieces of bread once and immediately roll up the jars. If you like pulp and boiled fruits, then the hour of repeated boiling can be increased to the desired consistency.

Sachne ta korisne varennya is ready! It will definitely delight you and your children with its welcoming taste and amber, dormouse color!

Pokrokov recipes for preparing aromatic jam with watermelon and orange

2018-07-01 Natalia Danchyshak

Evaluation
recipe

1681

Hour
(min)

portion
(chol)

100 grams of finished herb

0 UAH

In carbohydrates

43 gr.

172 kcal.

Option 1. Classic recipe for jam with watermelon and orange

Watermelon jam has a wonderful taste and a rich burshtin color. The oranges will add flavor and taste even more delicious. Garbuz jam improves speech metabolism and helps remove wasteful speech from the body.

warehouses

one kilogram of watermelon;
repetition of art. jerel water;
second kg of dried peeled sugar;
three big oranges.

Pokrokovy recipe for jam with watermelon and oranges

Clean and peel the watermelon. Clean the fibers from the lint. Cut the vegetable pulp into small cubes of approximately the same size.

Pour the water into a roasting pan. Sift the cherry sand and cook the syrup until you can roll a bag out of it.

Place the watermelon slices in a bowl and pour hot syrup over them. Mix carefully and set aside for a while. Place the dishes and vegetables on the fire. Bring to a boil and cook for a quarter of a year, stirring occasionally. Remove from stove and cool.

Enjoy the oranges. Cut into slices and remove the brushes. Grind the oranges through a meat grinder or blend with a blender. Add the orange mixture to the bowl with the jam. Put it back on the fire and cook for another hour. Place the finished jam in a sterile container, seal tightly with lids, cool under a warm blanket and store in a cool place.

To prepare dessert, use sweet nutmeg watermelon. It’s not the fault of the sheep’s pieces that they are too big.

Option 2. Sweet recipe for jam with watermelon and orange without jam

Garbuz jam can be prepared without boiling water. This method allows you to prepare the same kind of soup and save all the crust of the product. The dessert is especially sweet for people who are suffering from illness.

warehouses

kilogram of watermelon;
half a kilogram of white pulp;
one orange.

Yak Shvidko prepare garbuzovo jam with oranges

Enjoy the garbuz. Cut the skins and carefully clean the pulp and fibers. Cut the vegetables into small pieces.

Dip the orange in sprinkling, wipe, cut into slices and scoop out.

Grind the prepared products through a meat grinder or puree them in a blender. Add zukor to the orange-garbuline sumish. Stir until the mixture is completely separated. Place the jam in clean, sterile, polyester jars. Cover tightly with lids and store in the refrigerator.

To ensure that the jam is preserved “alive” as soon as possible, package it in a sterile container. The taste of the dessert will become even brighter if you add fresh lemon juice or citric acid.

Option 3. Spicy jam with watermelon and orange

The malt of watermelon is wonderfully complemented by the freshness of orange. Cardamom and cloves add spice and aroma. For the orange shell, which is added at once from the bristles and the skin, the jam becomes thicker. Lasoschi can be used as a filling for bagels or pies.

warehouses

six clove buds;
600 g watermelon;
one great orange;
half of the book jerel water;
repetition of art. fried tsukru;
seven boxes of cardamom.

Prepare yak

We cut the skin from the watermelon and remove the fibers and meat. The vegetable pulp is cut into large pieces. Place in a heavy-duty saucepan and add water. Virus on a quiet fire.

The orange is washed and wiped with a serveret. Cut it into small cubes without peeling. Place in a saucepan with watermelon. Boil the zukor and add cardamom boxes and clove buds.

Instead, stir the saucepan and cook until just before boiling. Garbage is prone to overcooking, but the orange is too thin. Remove from the stove and blend with a blender to a uniform smooth consistency. The butter is heated and packaged in a sterile container. Seal with crackers and cool, wrapped in a blanket.

Towards the hour of cooking, stir the masa steadily so that the jam does not burn. For the jam, you can additionally grind the finished jam through a sieve, removing the spices.

Option 4. Varennya with watermelon, orange and dried apricots

Sweet watermelon combined with a subtle citrus note and the aroma of apricots is an incredibly tasty and brown lasso that will give you a touch of summer in the cold winter.

warehouses

two and a half kg of watermelon pulp;
repeat kg of pulp;
two large oranges;
300 g dried apricots.

Pokrovy recipe

Cut the skin from the watermelon pulp. We thoroughly clean the fibers from the bedding. It’s best to use a spoon manually. We cut the prepared vegetables into small pieces. Place them in a heavy-walled saucepan and cover with cucumber. Place in the refrigerator at night.

Oranges are mixed and cut into cubes. We put the saucepan on the outside fire. As soon as the masa comes to a boil, add the oranges, stir and cook for another five minutes. We turn off the fire and remove the pan from the stove.

The dried apricots are washed and the skin is cut into several pieces. After five years, I put the pot back on fire. When it starts to boil, change the heat, add dried apricots and cook, stirring occasionally. Garbuz is guilty of becoming soft. In the prepared container, place the jam in a hot container and seal it hermetically.

You can replace dried apricots with scoops of fresh apricots. If the dried fruits are too hard, soak them in the dill with a stretch of water.

Option 5. Watermelon jam with orange, fruit and ginger

Garmelon is paired with citrus and fruits - brown and incredibly tasty lasso. Ginger adds spice.

warehouses

kilogram of watermelon;
Dzherelna water;
400 g of granulated zukru-pisku;
4 g ginger;
half a kilogram of dried apples;
one lemon;
one orange.

Prepare yak

Clean the watermelon pulp from the skins. Cut them into small pieces and place them in a saucepan with a thick bottom. Pour in half a bottle of water, stir, cover with a lid and simmer over low heat for about ten minutes.

It's just like the skin of an apple. We are removing the original boxes. Half is cut into slices, and the apples that are left over are grated. Place the fruit in a saucepan and continue cooking. When the fruits and vegetables are softened, add the zukor, stir and cook until boiling for forty vegetables over minimal heat.

We clean the ginger with three. We zest the lemon and orange. Add everything to the pan, stir, bring to a boil and cook for five minutes. We fill the masa into sterile jars. Seal tightly and cool, wrapped in a warm blanket.

Fresh ginger can be replaced with melenim. Cream zest, you can get juice from orange and lemon. Once the jam is thick, most of the liquid will evaporate.

Option 6. Varenya with watermelon, orange and hair peas

The watermelon jam turns out even more delicious and brown. Oranges add a subtle citrus aroma. Sprinkle the peas with sweet, juicy and spicy flavors.

warehouses

half a kilogram of watermelon;
Dzherelna water;
three oranges;
half of the book volosk peas;
30 g dried cucumber.

Pokrovy recipe

We wash the oranges, wipe them with a serveret and remove the zest from them. It can be cut straight away and is highly succulent.

Orange juice is combined with zest in a baking dish. Cook the syrup until the crystals are broken. The peeled watermelon pulp is cut into small pieces. Served with syrup. We pour in a little water and add the peas. Cook until roasted over low heat.

Once the watermelon becomes soft, place it in sterile glass containers and seal it hermetically.

You can slice the peas into pieces, or add whole kernels. Cook the dessert over minimal heat, avoiding intense boiling.

Today you won’t find a person who hasn’t made homemade desserts.

Have you ever tasted boiled watermelon with orange? If not, then try it and be sure that you will be satisfied with the result!

What you need:

oranges – 2 pcs.;
watermelon – 1 kg;
tsukor – 1 kg.

Peel the watermelon from the skin, remove the core and cut into pieces of sufficient size. Prepare syrup for jam. To do this, pour a bottle of water into a saucepan, visipte tsukor. Cook until the crystals melt completely.

Add watermelon to the syrup and cook for 15 minutes over medium heat. Wash the oranges and pass them through a meat grinder, straight through the skin, after slicing them well. Add it to the saucepan to the watermelon. Sterilize the jars and lids, and then put the jam in them. Turn them upside down and pour the unnecessary stuff in this position and then take it away from a cold place.

How can you prepare lasoschi without boiling?

What you need:

oranges – 3 pcs.;
watermelon – 2 kg;
lemon – 2 pcs.;
tsukor – 2 bottles.

Rinse all ingredients. Cut lemons and oranges into medium-sized pieces and pass them through a meat grinder. Transfer them to a large plastic bowl or basin. Garbage is also cut and trimmed using a blender or meat grinder.

Add the zukor to the mixture and stir thoroughly until completely combined. Leave the jam at room temperature, and then put it in jars and store it in the refrigerator.

Pork version for multicooker

What you need:

watermelon – 1 kg;
orange – 1 pc.;
tsukor – 3 bottles;
lim. acid – 1 year. spoon.

Wash the watermelon, cut into slices and remove the core. Then pass the vegetables through a meat grinder or use a blender. You can also add orange in whatever way is easiest for you.

Mix the jam ingredients in a saucepan or basin and add the zucchini. Mix well and leave for about a year. This is necessary for breaking up the turmeric and allowing the watermelon to release its juices. Transfer the cooked mixture into the multicooker bowls and set the “Cooking” program for 2 years. If you think there is not enough syrup, add a little more water. 10 minutes before the end of cooking, add|add| lemon juice

Watermelon jam with oranges

What you need:

watermelon – 1 kg;
orange – 1 pc.;
tsukor – 2 bottles;
cinnamon – 1 stick.

Peel the watermelon, remove the core and cut into large cubes. Transfer the watermelon to a saucepan and add a small amount of water. Using a vegetable peeler, remove a small ball of orange zest. Cut them into strips.

Peel the orange, coarsely divide the pulp, and discard the white part. Add the orange to the watermelon, stir and cook 25-30 quilins over low heat. When you are already ready to soften and look like puree, remove the pan from the stove. Blend with a blender, add cinnamon and more zucchini. Cook watermelon and orange jam over high heat for 15 minutes. The finished dessert is poured into jars and stored in a cool place.

Additional basic recipe with lemons

Varennya with watermelon, orange and lemon is a very tasty dessert, so rich that you'll burst into relish.

What you need:

watermelon – 2.5 kg;
oranges – 2 pcs.;
lemon – 1 pc.;
tsukor – 2 bottles.

Wash the watermelon, peel it, core it and cut into medium-sized cubes. Try it yourself with lemon and oranges. In this case, there is no need to peel the zest. Mix the ingredients, add|add| zukor and place the sumish in a saucepan on the stove. Stir constantly so that the jam does not burn, and add a little water if necessary.

Varinnya cooks for 10 khvilins on high heat. Remove the pan from the stove and let it sit for a while. Afterwards, boil it again for less than two hours. Infuse the jam again, and then put it in sterilized jars and store in a cool place.

With dried apricots

What you need:

watermelon – 1 kg;
tsukor – 1 kg;
dried apricots – 1 kg.

Pour liters of water over the zukor in a saucepan and brew a thick syrup. Pour hot water over the dried apricots, rinsing them first. This is necessary for the dried fruit to swell well. Then rinse it again and add water. Blot the dried apricots with a serving cloth.

Peel the watermelon and cut into small cubes. Transfer them together from the dried apricots into a saucepan. Pour in the syrup and bring the sumish to a boil. Reduce the heat to a minimum and continue cooking until the ingredients are softened. Afterwards, put the jam into jars and take it for saving.

Add sweet spicy notes

What you need:

watermelon – 1 kg;
orange – 1 pc.;
tsukor – 1 kg;
star anise – 2 stars;
cinnamon – 2 sticks;
rosemary - 1 stem.

If you want to try something unexpected, then make jam with spices. Peel the watermelon, remove the core and cut the vegetables into medium-sized cubes. Boil the syrup over low heat using a repeat bottle of water and cherries. Boil cinnamon and star anise in another saucepan. Remove from stove and pour water into syrup.

Place the watermelon and orange in a blender. Cook over low heat until just above the surface, then remove from the stove and simmer. Boil again and after this jam can be poured into jars.

Through the meat grinder

What you need:

watermelon – 2 kg;
oranges – 3 pcs.;
tsukor – 2.5 bottles;
lim. acid – 1 year. spoon.

Dice the watermelon, peel the skin and remove the core. Transfer them to the same saucepan where the jam is ready and add the cucumber. Mix thoroughly. Lose this look for a while. Pass the orange through a meat grinder, and add the other ingredients one hour before.

Boil the jam over low heat, and then, when the oranges and watermelon are softened, remove the pan from the stove. Allow the malt to cool, and then simply puree using a blender. The finished dessert is stored in the refrigerator.