You will need
    • Jam from whole citrus fruit (1 kg of fruit):
    • Syrup for the first filling:
    • — water
    • 2 cups;
    • — sugar
    • 800
    • Syrup for second fill:
    • — water
    • ¾ Cup;
    • — sugar
    • 400 g
    • For jam, pieces of fruit (1 kg):
    • — water
    • 2 cups;
    • — sugar
    • 1 kg.
    • For orange jam with rhubarb:
    • — sliced rhubarb stalks
    • 2 cups;
    • — orange peel
    • 2 PCs;
    • — whole fruit
    • 2 PCs;
    • — sugar
    • 1.2 kg.
    • For the orange jam with the gooseberries without cooking:
    • — gooseberry
    • 1 kg;
    • — oranges
    • 2 PCs;
    • — sugar
    • 1 kg.
Instruction
1
For making jam from whole citrus fruit with the peel blanch them at a temperature of 90 degrees for 15 minutes. This temperature is obtained when the water tank on the fire begin to appear the first bubbles. The pan needs to be remove from heat and place near a burning burner so that the water starts to boil.
2
Drain the water, cool the fruit and place in cold water for 10 hours. After cooling, the tangerines cut in half and oranges in four parts. Remove pits from fruit to jam bitter. Prepare the syrup for the filling and soak it in citrus for 8 hours. Drain the syrup, fill the other, more dense and cook in four ways — boiling and cooling each time before the next cooking.
3
For making jam from oranges and tangerines without peel wash and clean fruit. Disassemble into slices and remove the pits. Put the slices of citrus in the syrup, bring to a boil and refrigerate for an hour. Pour the syrup into another container, boil it for 10 minutes and again pour over the fruit. In an hour repeat the operation and boil the jam already in 10-15 minutes. Place to give a rich citrus flavour to the hot jam 2 tbsp grated dried peel of citrus.
4
Unusual acidity has orange jam with rhubarb. Chop the stems of this plant, grate the orange peel. Peel and chop oranges cubes, remove bones. Pour the syrup, bring to a boil and cool. Repeat the operation one more time.
5
Orange jam without cooking, you can cook with gooseberries. To do this, skip the citrus and berries through a meat grinder, cover with sugar. Leave the jar for several hours until the sugar dissolves, the mixture should be periodically stirred. Place jam in sterilized jars. Store this jam should be refrigerated.