Apple jam with orange in proportions. Transparent apple jam with orange, lemon and cinnamon

Jam from apples and oranges is always associated with something wonderful and fabulous. You can add various fruits and berries to it, enriching the taste with bright fresh notes. An exquisite dessert of apples, oranges and lemons worthy of a royal feast! Try to cook it at home - it is simply impossible to remain indifferent to such a delicacy.

The benefits of apple jam with oranges

For many, this delicacy is reminiscent of childhood. In ancient times, people did not have the opportunity to buy factory-made sweets, so the population was physically healthy. Each housewife knew how to cook apple jam with various additives at home.
Eating apples helps lower blood cholesterol levels. The fruits are rich in fiber and have a very low energy value, so they are ideal for those who follow their figure.
Jam may well be eaten by patients with diabetes. The main thing is to put fructose or sorbitol in it instead of sugar. It is worth noting that a dish containing such additives should be served immediately, it is not suitable for storage.

Recipe for apple jam with oranges and lemons

A step-by-step recipe for apple and orange jam with a photo will allow you to do everything right. Typically, recipes state that oranges should be peeled. But in some cases this is not necessary. After grinding, the skin acquires a delicate texture of mashed potatoes and does not spoil the taste. ready meal. Moreover, it is in the skin of citrus fruits that contains the particles responsible for the bright aroma.

Ingredients

• Apples - 1 kg;
• Sugar - 1 kg;
• Lemon - 1 pc;
• Orange - 1 pc.

Cooking method

Relying on step by step recipe apple jam with oranges, you can achieve a delicious result.

1. Wash the apples, remove the core and cut into small cubes.

1. Pass oranges and lemons, along with the peel, through a meat grinder or blender.

1. Add sugar to the citrus mixture, put it in a bowl and set it on water bath. It is quite simple to build it: pour boiling water into a deep saucepan, place a colander on top and leave a container with a sweet mixture of fruits on it.

1. Once the crystals have dissolved, add the apples to the mashed oranges and lemons.

1. Boil the mixture for half an hour, then transfer to sterilized jars and seal with lids.

To prevent the jars from bursting when filled with hot mixture, place one metal spoon in each jar.

Five-minute jam recipe with oranges and lemons

Delicious jam from oranges and lemons can be prepared based on a five-minute recipe that is popular in the conditions of modern time pressure.

Ingredients

• Apples - 1 kg;
• Sugar - 1.5 kg;
• Lemon - 2 pcs;
• Orange - 2 pcs.

Cooking method

A visual step-by-step recipe for apple jam with orange and lemon will help you avoid possible mistakes in the process.

1. Apples need to be peeled and seeds and cut into pieces of arbitrary shape.

1. Citrus fruits should be passed through a blender or scroll in a meat grinder.

1. Then all the fruits must be mixed and covered with sugar. So they should stand for 2 hours and extract the juice.

On a note! Apples pair well with spices such as cinnamon, vanilla, mint, cloves, and ginger. Nuts will also help make your apple jam with orange and lemon tastier. They can be added during the cooking process, and immediately before serving the dish on the table.

1. After the required time has elapsed, a bowl of fruit is placed on the stove and the liquid is allowed to boil. It is best to turn on low heat. When apple jam with orange and lemon boils, wait another five minutes and remove it from the stove. You can pour it into jars immediately, and if you want to enjoy the delicacy today, just wait for it to cool.

Jam from apples and oranges in a slow cooker

One useful modern artifact for hostesses is a device such as a slow cooker. She will make jam from apples and oranges, and the hostess can do other things for now.

Ingredients

• Apples - 1 kg;
• Sugar - 1.5 kg;
• Orange - 4 pcs.

Cooking method

1. To make jam from apples and oranges in a slow cooker, you just need to first peel the fruit and cut them into pieces.

1. Then put them in your kitchen helper's bowl and sprinkle with sugar. When the mixture gives juice, it's time to start preparing the treat.

1. Set the “Pilaf” mode on the multicooker and wait for the beep.

Turn on the multicooker \"Pilaf\" mode

1. Then the finished apple and orange jam is laid out in jars and corked.

The color of such a delicacy turns out to be sunny amber and remains unchanged throughout the winter. What can we say about the taste! Over time, the workpiece becomes even more tender and desirable.

Transparent jam from apples, oranges and tangerines

Apple and citrus jam is perfect for your taste. However, such a delicacy will become doubly valuable if it acquires a fabulous transparency that promises an indescribable gastronomic pleasure.

Ingredients

• Apples - 1 kg;
• Sugar - 1.5 kg;
• Orange - 3 pcs;
• Mandarin - 2 pcs.

Cooking method

1. Fruits you need to peel and grind into a puree with a blender.

Remove the fruit mass from the fire

1. Spilling a delicacy into jars, you will see how beautiful it turned out. The color of such a dessert is golden, and most importantly, it turns out to be translucent.

Video recipe for apple jam with oranges

A step-by-step recipe for apple jam with orange and lemon and other interpretations can be made based on the proposed videos:

Fragrant and tasty apple and orange jam is a simple and very tasty homemade preparation. Such jam is not only a great way to preserve the apple harvest for many months, but also a bright, fragrant treat that will decorate any tea party.

Made with the addition of orange peel and pulp, apple jam has a very delicate aroma and seductive taste. Moderately sweet, thick, with amber translucent slices of apples, apple jam with orange will be an excellent addition to pastries, pancakes and morning porridge, a homemade treat or a nice handmade sign of attention. Try it!

To prepare jam from apples with orange for the winter, prepare the ingredients according to the list.

Wash apples and oranges, dry and cut into cubes or pieces of the desired size.

Place the prepared fruit in a saucepan or other suitable size container, sprinkling with sugar. Leave for 1-4 hours for the fruit to release its juice.

Then bring the fruit to a boil over low heat.

When the sugar melts, turns into syrup and boils, add spices to taste.

Further preparation of apple jam with orange for the winter depends on your preferences. You can cook the jam in one step - over low heat, stirring occasionally, until the desired consistency is obtained (usually 50-90 minutes). Or in several steps, gradually soaking fruit pieces with syrup.

I prefer the last option. I bring the jam to a boil and cook for 5-10 minutes, then completely cool, and then repeat the procedure 2-3 more times, until the desired syrup density is obtained.

Cool the finished jam and store in an airtight container in the refrigerator.

To prepare apple and orange jam for the winter, place it in sterilized jars, close with sterilized lids and roll up. Store apple jam with orange, like any other preservation - in a dark and cool place.

Apple jam with orange for the winter

A proven recipe for making apple and orange jam for the winter, step by step with photos.

Homemade apple jam with orange

Try making delicious homemade apple jam with orange in the summer or fall. When ordinary apple jam is already boring, then the proposed preparation for the winter according to this recipe is an excellent way out of the situation.

It has an extraordinary taste and a very pleasant, subtle citrus aroma of orange. It is very tasty to eat it with freshly brewed tea or just spread it on bread or a roll. You can cook unusual apple jam with orange for the winter at home using my detailed, step-by-step recipe with a photo.

How to make apple and orange jam

We start preparing the workpiece by washing the apples, peeling them from the core, cut into slices of arbitrary shape, add sugar and mix.

Wash the orange, blanch with boiling water. Squeeze out the juice, grate the zest on a fine grater and add to the apples.

Leave for 2-3 hours so that the apples let the juice flow well and make friends with the orange.

Put on fire, cook for 5 minutes after boiling over low heat. Leave to cool. Repeat cooking after 10 hours. For convenience, it is better to boil apples in the morning and evening. Thus, day and night they cool down and reach the condition. So do 6-7 times. When the jam becomes thick, a film forms on the surface, and the apples become translucent, then the jam is ready.

Boil the jam for the last time 15 minutes after boiling, pour into prepared jars, roll up.

Cover with a blanket, leave to cool. After a day, hide for storage.

Try and make this blank and it will definitely take its rightful place on your table. In winter, opening a jar of fragrant homemade apple jam with orange, you will feel the light aroma of orange and delicate taste apples.

Amber apple jam with oranges - how to cook apple jam with orange, step by step recipe with photo

Homemade apple jam with orange Try making delicious homemade apple jam with orange in summer or autumn. When ordinary apple jam is already boring, then

To make apple and orange jam you will need:

• Apples - 2 kg
• Oranges - 0.5 kg
• Sugar - 1.5 kg
• Water - 120 ml
• Cinnamon as desired

When you want something sweet, tasty and unusual, try making jam from apples with oranges. Apples themselves are fragrant, and even a juicy orange gives the dessert a spicy citrus note and original light bitterness. But if you add another pinch to apple and orange jam - another cinnamon, then the whole house is filled with incredible aromas that are invariably associated with Christmas, holiday gifts, smiles, and good mood.

How to make apple and orange jam:

Pour boiling water over oranges, then rinse thoroughly using a brush. This is done in order to wash off the wax or paraffin that is used to process citrus fruits. Grind not large fruits. Place them in a pot, cover with water and simmer for 10 minutes.

Add sugar to the oranges and boil the slices in the liquid for another 10 to 15 minutes. During this time, the orange peel will become soft, and the syrup will acquire a pleasant yellow color.

Send peeled and seeded apples, cut into slices, send to oranges. Dessert must be cooked on low heat until it acquires the desired density. This will take approximately an hour. Stir the jam constantly, do it especially carefully at the end of cooking, when the liquid has evaporated and the mass has thickened.

5 minutes before the end of cooking, put half a teaspoon of cinnamon in apple jam with orange (more if desired).

Pour the boiling jam into clean jars and roll up. Cover with a warm blanket or blanket to set the jam.

apple jam with an orange, the recipe of which is provided above, will certainly please you and your loved ones. Such a delicacy would be appropriate for tea, pancakes, pies. You can spread it on cookies, biscuits or toast.

Not only tasty, but also very beautiful, transparent jam from apple slices is obtained.

Apple jam transparent with orange slices

To prepare such a jam, you need to know some tricks:

• Mix a kilogram of sliced ​​\u200b\u200bapples with chopped orange, sprinkle with sugar (800 grams) and leave for several hours so that the fruit pieces release juice. Fruit does not need to be peeled;
• Apples for jam slices take only hard varieties. Overripe ones are completely unsuitable;
• brew transparent jam in several approaches for five to seven minutes, each time leaving it to cool completely;
• In no case do not mix the jam so as not to damage the apple slices. It is better to simply immerse them in the syrup with gentle movements.
• transparent thick jam Pour hot into prepared glass containers and seal tightly.

If you are somewhat embarrassed by a slight bitter aftertaste from orange peels, then you can make apple jam by adding not a whole orange to it, but only zest.

Apple jam with orange peel

For an appetizing sweet dessert, peel the zest from one orange using a finely-peeled grater, or carefully cut off the top layer of the rind with a sharp knife. Add it to apple jam 10 minutes before the end of cooking. Amazing flavor guaranteed!

If desired, vanilla, star anise, mint can be added to apple jam with oranges.

Apple jam will have a richer, more interesting taste and aroma if you add oranges and lemon to it.

Apple jam with oranges and lemon

For this jam, take 3 kilograms of apples, two oranges, a lemon and 2 kilograms of sugar.

• Remove the zest from citrus fruits, remove the white skin, cut the fruit into pieces.
• Peel apples, chop and mix them with lemon and oranges. Sprinkle with sugar and leave for 2 hours to release the liquid.
• Cook the jam over low heat until thick, stirring occasionally.
• Pour the finished jam into sterile jars and roll up.

The slow cooker, beloved by many housewives, greatly simplifies the process of making jam from apples with orange for the winter.

Apple jam with oranges in a slow cooker

• Place chopped apples and oranges in a multicooker bowl, sprinkling them with sugar. Leave for a few hours.
• Boil the jam in the "Extinguishing" mode for 30-35 minutes. It is better not to close the multicooker lid, then the liquid will evaporate faster and the jam will turn out thick.
• In some models of multicookers in the “Extinguishing” mode, the dish boils very weakly. In this case, you can cook jam using the "Baking" mode. Periodically, do not forget to stir the mass with a wooden spatula so that it does not burn.

delicious, fragrant jam will not only cheer you up, but also fill you with energy on cold, winter days.

Jam from apples with oranges - a recipe with a photo step by step

Cooking time - 1 hour 25 minutes Yield - 1.5 liters of ready-made jam To make jam from apples with oranges you will need: Apples - 2 kg Oranges ...

Apple jam with oranges

I started making jam from apples with oranges relatively recently. Previously, in my recipe book, you could only find, say, more traditional options. And then experiments began and it became clear that jam can be made from any fruits and berries (and even vegetables, by the way). Apple jam is a separate big topic, which can be discussed indefinitely. Apples are ideally and successfully combined with any berries and fruits, including citruses. I propose to make sure of this and prepare apple and orange jam for the winter. This delicate taste and amazing citrus note conquered me, one might say, from the first breath. The aroma when cooking jam is such that all the neighbors come running to the smell, to find out what delicious I am cooking. 🙂

• apples - 1 kg,
• oranges - 1 kg,
• sugar - 2.5 tbsp.,
• water (if necessary) - up to 0.5 tbsp.

How to make Apple Jam with Oranges

Let's start with preparing the fruit. Wash them all thoroughly, then let them dry on their own or wipe them with a towel. Peel the apples, cut into quarters and remove the core. Cut the fruits prepared in this way into medium-sized cubes. Any apples are suitable for jam, but, for my taste, it works best with sweet and sour varieties. If you take varieties completely without sourness, it makes sense to add a little to the jam lemon juice otherwise it will feel like something is missing.

We send apple cubes to a saucepan where jam will be cooked, and we take on oranges.

We cut off the densest parts from them - the front and back, after which we pour boiling water over the oranges, cut in half and then each half into three more parts. These parts, without peeling, grind with a blender or meat grinder. For some reason, my mutant oranges turned out to be seedless, but if there are seeds in your fruit, they should be removed.

Put the crushed oranges in a saucepan with apples and cover everything with sugar.

The amount of sugar can be adjusted to your taste. The recipe indicated is the minimum, especially if you plan to store it for a long time, but for me this turned out to be a bit too much, the jam turned out to be very sweet.

Stir sugar with fruit and put the pan on the stove. First, turn on the maximum heating, then, as it boils, reduce the heating power to the minimum and cook the jam, covering it with a lid by 2/3, until the apple slices are ready. The whole process took me about 1.5 hours. Be sure to stir the jam all the time, because even at minimal heat it can burn. If the fruits were not juicy enough and the jam still began to burn, add a little water to the pan.

We must first cool the finished jam, and only then pour it into clean, dry jars and close the lids. This time, despite the presence of citrus fruits, the color of my jam turned out to be quite dark. I should note that this directly depends on the variety of apples, the amount of sugar and the duration of cooking. I haven’t figured out the varieties yet, but the more sugar and the longer the jam is cooked, the darker it is.

If you plan to store the jam for more than a month, we hide it in sterile jars, close it and put it away for storage in the refrigerator or other cool place.

Apple jam with orange for the winter: recipe with photo, Easy recipes

Jam from apples with oranges I began to cook jam from apples with oranges relatively recently. Previously, in my recipe book, you could only find, say, more traditional options.

Apple jam with orange - a recipe for making treats for the winter

In winter, only greenhouse fruits are available, and preparations are a great reason to remember the summer, so apple jam with orange is always popular among other stocks.

1 Cooking jam slices

As usual, it's best to start from the very beginning. easy way cooking, and our first recipe is just that. For him, you will need approximately 1.8 kilos of apples and 1.2 kilograms of oranges, in total you should get 3 kilos of fruit. Also prepare 1.5 kilos of sugar and 1.5 cups of water. First you need to wash the fruits and peel the citrus fruits. Next, we divide everything into slices of approximately the same size, and it’s easier with oranges, they just break apart.

For apples, it is better to use a special slicing knife - a steel hoop connected by cutting strips spaced at regular intervals with a small ring in the center. When the device is lowered onto the fruit, the resulting lobules are separated from the core by a central ring.

Now you need to heat the water, then take the sugar and pour it into boiling water, after which we wait about 10 minutes so that all the grains are completely dissolved and the syrup thickens. Place slices of oranges and apples in a separate deep cooking container, pour syrup over fruits. We put the pan on the stove and light the gas, adjusting the smallest fire. Bring the workpiece to a boil and turn it off. You should wait about 1 hour for the juice to stand out and soak the slices of fruit slightly softened from heating. Then we light the gas again and cook the contents of the pan over low heat for half an hour, stirring regularly with a wooden spatula or spoon. Turn off and leave for 6-8 hours (you can overnight). After the time has elapsed, bring to a boil again and lay out the resulting apple jam slices in sterilized jars. We roll up and chill.

2 We put oranges with peel in the jam

The following recipe is quite interesting in that the oranges do not need to be peeled, which means there will be more citrus flavor. So, for every kilogram of apples with a dense core (autumn or pre-winter varieties), you will need only 2 large oranges, as well as 1 kilo of sugar and 1 glass of water. For more spice, you can add 2-3 grams of ground cinnamon. First, wash all the fruits well, then divide the oranges into quarters along with the peel and immerse in pre-boiled water, where they boil until the peel is soft, usually it takes about 5 minutes. Add sugar to the resulting broth with citrus juice and continue to cook so that the resulting syrup thickens slightly.

Orange with peel for jam

Next, peel the apples, divide into slices and cut out the seed part from the core. We cut even thinner slices and place them in a colander, after which we blanch in a separate saucepan in clean water, dipping in boiling water for 5 minutes. Then we simply transfer the cuts to a bowl where oranges are boiled in syrup and continue cooking until the slices begin to become transparent. Only then pour cinnamon into the workpiece and boil apple-orange spicy jam for another 5 minutes. Do not forget to stir the fruit mass regularly so that the pieces do not stick to the walls of the dish. At the end, pour portions of the workpiece into sterilized glass jars and immediately roll up before it cools down. Put the preservation in the cellar for long-term storage, what you want to use in the coming months can be put in the pantry.

3 Making a dessert with chopped fruit

This time we offer you a recipe in which citrus fruits will be prepared in the form homogeneous mass, for taste and thicker syrup. We take 2 kilos of apples ( desirable White filling ), 2 large oranges, one of which can be replaced with lemon or grapefruit if desired. You will also need 1 kilogram of sugar. Peel the washed fruits, then the oranges, from which the inner partition films should be removed, are finely chopped, you can use a blender for the same purpose. Cut the apples into slices, removing the cores with seeds.

Apple jam with oranges

Then everything, including granulated sugar, must be mixed in a large container and left for an hour so that the slices are saturated with juice. After the specified time, we light a small fire on the stove and place the dishes with the workpiece on it. Be sure to stir constantly so that the thickening mass does not burn to the walls and bottom of the container. If you cook apple jam with crushed orange for half an hour, you get a rather liquid preservation, but the recipe does not limit you in time. Therefore, you can get a rather thick dessert if you cook from 45 minutes to 1 hour on a very low heat. When you consider the product ready (after at least 30 minutes), spread the jam in sterilized jars and roll up.

Another recipe is more like jam with citrus slices. So, you need to take 1 kilo of apples with dense pulp (best White filling) and oranges, as well as 1.2 kilograms of sugar, or 100-200 grams less if the fruits are very sweet. For all these products, take 2 glasses of pure water. Wash fruits well and peel them. At the same time, oranges should be divided into slices, removing the partitions, and chop the apples with a blender, meat grinder or grater, simultaneously removing the cores with seeds. We turn the peel separately into zest, thanks to which you will taste almost orange jam with apple flavor.

Pour the amount of water indicated in the recipe into a container with grated or ground apples and put on a small fire. After boiling, continue to cook until you get a liquid puree, if necessary, grind it through a sieve. Next, pour granulated sugar with zest there and add orange slices. Now you need to cook for another 15 minutes until fully cooked, then transfer to pre-sterilized jars and roll up with metal lids, which you need to hold for 1-2 minutes before that in clean boiling water. Readiness of jam thick syrup can be determined by how well its drop holds its shape on a saucer or knife blade.

Apple jam with orange - do healthy treat for the future video

In this article, we will show you how to make apple jam with orange, slices or crushed fruit. The video shows a detailed conservation process.

A delicious delicacy with a huge amount of vitamins in winter is apple jam with oranges. All families prepare this wonderful sweet. Apple harvests have always been rich, and not a single housewife will miss the moment to save apple useful material for a long time. From such a fruit, you can cook not only jam, but also compote, jam, dried fruits, zucchini. The acidity of the apples is perfectly complemented by the sweetness of the orange. In cooking, there are many recipes for apple jam with orange. Some of them are presented on this page. The cooking procedure for this recipe is shown in stages with photographs for each item. Therefore, even if the description is not clear, a visual photo will clarify the situation.

Usefulness of Ingredients

Before considering step by step description making jam, you need to understand why preserve apples and oranges at all? What is useful apple-orange jam?

The abundant presence of magnesium in an apple allows you to strengthen the immune system to the proper level. The cardiovascular system will be recharged thanks to the minerals contained inside and in the peel. Pectins will strengthen your teeth and destroy harmful bacteria on them. The same pectins with fiber and cellulose will improve bowel function. Ascorbic acid and a certain group of vitamins fight colds, improve metabolism, increase strength, and help digest food.

Orange, in turn, improves appetite, improves tone, cleanses the blood. Trace elements in the fetus have a positive effect on the endocrine, digestive and vascular systems. Salicylic acid promotes the healing of wounds and ulcers. Orange juice relieves inflammation, lowers the temperature, reduces allergies. Looking at the listed positive qualities of the two fruits, you should definitely combine them together and prepare various preparations for the winter.

Apple jam with orange slices

For those who like to enjoy the sweetness of jam by chewing it, it is better to cut the ingredients into pieces or slices. Apple jam with orange slices is exactly the solution you need. Lemon will be added to the number of ingredients for sourness.

Cooking.

1 step. Wash one kilogram of apples, peel, cut into two parts and remove the seeds. Cut the resulting halves into medium-sized pieces.

2 step. Wash one orange, one lemon and, without removing the peel, cut into pieces, removing all the seeds.

3 step. Mix two cuts and add 500 grams of sugar. Leave to soak for half an hour.

4 step. Place the mixture in a saucepan and put on fire. Cook for 40 minutes until the syrup thickens and the apples become translucent.

5 step. Apple jam with oranges and lemon is ready to eat. Instead of lemon, you can use citric acid. The proportions, in this case, should be: 0.5 teaspoon per 1 kilogram of ingredients.

Apple jam with oranges through a meat grinder

For those who want to spread fruit and citrus sweetness on bread and eat it with tea, then jam from apples with oranges through a meat grinder is at your service.

Cooking.

1 step. wash, cut into arbitrary parts, while removing the core.

2 step. From 1 piece of orange, remove the seeds, also turn into arbitrary parts. The skin does not need to be removed. It contains many vitamins.

3 step. Place the pieces of ingredients in a meat grinder and grind.

4 step. To get sweet jam from apples with oranges, you need to fill fruit puree with 1 kilogram of sugar and set aside for the night.

5 step. The next day, boil the liquid mass for about an hour until thick. The jam is ready to use.

A blender can act as a meat grinder. Another old proven way to get apple pulp can be a regular hand grater. Also, to get fruit puree, after boiling the ingredients, they should be rubbed through a metal sieve and boiled again.

Apple jam with oranges in a slow cooker

Saving time and getting a fragrant dessert means making apple jam with oranges in a slow cooker. The multicooker bowl is small, so this option is not suitable for numerous canning.

Cooking.

1 step. Wash whole and ripe apples (1 kg) and cut into small cubes. Optionally, you can rub it on a grater. If the peel is thick, then it is better to get rid of it.

2 step. Peel 4 fresh oranges. Cut the resulting flesh into pieces.

3 step. Place the crushed ingredients in a multicooker bowl and cover with 1 kilogram of sugar. Let stand 30 minutes.

4 step. After the specified time, a lot of apple-orange juice should stand out, if this does not happen, you need to wait a few more tens of minutes or add sugar. Then turn on the multicooker and set the “Pilaf” item with a set time of 40 minutes.

5 step. Transfer the finished jam to a suitable dish and wait for cooling, after which you can enjoy the sweet and sour taste.

Providing recipes for making apple-orange jam is quite standard. The amount of components can be diluted by adding other fruits, berries or spices. So, by adding cinnamon, you can get lovely jam from apples with oranges and cinnamon, which has a strong smell and spicy aftertaste. Vanilla also fits perfectly into this tandem. Among the fruits you can consider pear, peach, banana, apricot. Perfectly complement this jam and such berries: raspberries, strawberries, mountain ash. In the stages of boiling, only the step of processing the newly introduced ingredient will be added and, possibly, the amount of sugar will increase. The rest of the cooking process will not change.

Jam from apples with oranges is perfect as a filling for pies, cakes, buns.

Great results for you and delicious preparations for the winter!

From apples, you can cook a whole bunch of useful and delicious meals and blanks. One of these is jam. Today we invite you to try making jam from apples with oranges. A sweet orange complements a sour apple perfectly. And if we talk about the usefulness of these two fruits, then we can write a whole article separately. And let's take a look at several options for preparing this delicious dessert.

Slices of apple and orange jam

Cooking time: 2 hours.

Servings - 2 liters.

If you like to chew jam, feeling fruit slices, then this option will suit you. It is also suitable for fillings in pastries. Lemon will give a special sourness, which we add in a small amount to the jam. It can be eaten right away, or it can be preserved for the winter.

2 o'clock 0 min. Seal

It is convenient to store such jam for a short time in the refrigerator. If you want to save it for the winter, then you should close it hermetically in sterilized jars under metal lids. Have a nice meal!

Jam from apples with oranges through a meat grinder

But this option is more suitable for those who love puree jam. Where there is no place for slices and pieces. Such a product is pleasant to spread on bread and eat with tea.

Ingredients:

• Apples - 1 kg.
• Sugar - 1 kg.
• Oranges - 1 pc.

Cooking process:

1. Wash apples well. Since we will use a chopper, you should not remove the peel. It contains all the major vitamins. Cut the apples into small pieces and remove the seeds and core elements. For such a recipe, it is better to take sweet and sour varieties of apples.
2. We also do not remove the skin from the washed orange. Cut it into pieces, while removing the bones.
3. Grind fruits one by one in a meat grinder.
4. We mix the resulting mass and add 1 kg of granulated sugar to it. Let stand one night.
5. The next morning, we transfer our puree to a saucepan and put it on fire. Cook over medium heat for about 1 hour. When the mass thickens, the jam is ready.

If you do not have a meat grinder at home, use a blender. You can also grate the fruit on a fine grater. And as an option, boil in pieces, and then wipe on a sieve. The main desire! Bon appetit and good luck with your cooking!

Apple jam with oranges in a slow cooker

If you see the word slow cooker in a recipe, be sure to save time. You can quickly make delicious jam, while not getting tired and not noticeably doing everything. The only thing is that a lot does not fit in the multicooker bowl, so it’s better not to count on huge volumes right away. So let's get started.

Ingredients:

• Apples - 1 kg.
• Oranges - 4 pcs.
• Sugar - 1 kg.

Cooking process:

1. Wash the apples and cut them into small cubes. In parallel, we get rid of the seeds and the core. Please note that if the peel in the fruit is thick, then it is better to peel it off.
2. Oranges are also washed well and peeled. Cut the pulp into small pieces. Don't forget to throw away unwanted bones.
3. We shift our fruits into a dry and clean multicooker. We fall asleep them with 1 kilogram of granulated sugar. Let stand for 30 minutes.
4. When oranges and apples release a lot of juice, you can continue. If this does not happen, add a little more sugar and wait another 10-15 minutes.
5. We turn on the multicooker on the “Pilaf” mode (for 40 minutes).
6. After the specified time, the jam is ready. We shift it into a bowl and treat ourselves to a sweet and sour dessert. Bon appetit!

Apple jam with oranges and cinnamon

The pleasant aroma of cinnamon, apple and orange will make you make this jam every season. What kind of apples you choose will determine its final appearance and taste. If it is sour Antonovka, then the jam will turn out in the form of mashed potatoes, and if more hard varieties- then the jam will come out in pieces. Choose according to your taste.

Ingredients:

• Apples - 2 kg.
• Sugar - 700 gr.
• Ground cinnamon - 1 tsp
• Oranges - 2 pcs.

Cooking process:

1. Wash apples well. Cut off any damage or damaged areas from the skin. Cut the apples into slices, remove the core and seeds.
2. Transfer the apples to a bowl jam cooking. falling asleep granulated sugar and let stand for about an hour. At room temperature apples will release juice during this time.
3. Oranges are scalded with boiling water. Remove the zest from one fruit. At the same time, make sure that the zest is without a white crust that will be bitter. Nothing needs to be removed from the second citrus. Squeeze the juice from two oranges and strain it through a clean cheesecloth. Pour the resulting juice over the apples. We send our zest and cinnamon there. We mix everything well. We put on fire and turn on the average power. After the mass boils, reduce the fire. Boil the fruit for about 1.5 hours, while not forgetting to stir.
4. When you see that the color and density of the jam is what you need, remove from heat. Pour hot into sterilized jars and close them for the winter. Bon Appetit everyone!

Original jam from apples and oranges with pumpkin

This jam is not the most familiar option. Pumpkin gives a special taste and rich bright color. However, many people like it and prepare it quite quickly and simply. It's worth a try for everyone.

Ingredients:

• Pumpkin pulp - 1.5 kg.
• Apples "Antonovka" - 0.8 kg.
• Oranges - 500 gr.
• Lemon - 300 gr.
• Cinnamon - 1 stick.
• Sugar - 1.6 kg.

Cooking process:

1. We clean the pumpkin from the peel and seeds. We wash the pulp well and cut into small cubes. We wash the apples and cut into two parts. Remove the core and then chop into slices or cubes.
2. Two lemons are peeled and cut into several pieces. We squeeze juice. Pour them over apple cubes so that they do not darken.
3. Transfer the pumpkin and apples to a heavy bottomed saucepan. We fall asleep with sugar and let stand for about 3 hours.
4. We wash the rest of the lemons along with the oranges. We put them in a deep container and pour boiling water over them. After a few minutes, remove the skin. Then grind it on a grater. Citrus pulp cut into cubes.
5. We transfer all our fruit ingredients to the pan, plus chopped cinnamon. Mix and add 200 grams of water. Bring the mass to a boil. After we simmer for about an hour. Skim off the foam and stir occasionally.
6. Pour the jam into prepared jars and twist. Cool and put away for storage.

Sometimes the usual apple jam or jam gets bored and you want something unusual and tasty. You can make apple jam with oranges.

Citrus fruits will give new taste and an unusual aroma of apple jam. Making jam in a slow cooker is not difficult. Such jam can be served in winter with pancakes, pancakes or buns with tea or milk. Delicious and fragrant. Sweet lovers will definitely like this jam.

Required Ingredients:

• oranges - 2 pcs.;
• apples - 1 pc.;
• sugar - 600 gr.;
• water - 100 gr.

Cooking process:

Wash oranges well warm water. You can even pour boiling water over the oranges so that they wash well. Grate orange zest on a fine grater.

Clean the pulp of oranges from the white part of the peel and seeds. Send the oranges to a blender and puree.

Transfer the orange puree to the slow cooker. Add sugar, water and orange zest to it. Turn on the "Extinguishing" mode. Boil the orange puree after boiling for 10 minutes.

Meanwhile, wash and peel the apples. Cut them into small pieces and put them in a slow cooker. Set the "Extinguishing" mode and cook the jam for 1 hour, stirring from time to time.

At this time, sterilize well-washed jars.

Apple jam with orange for the winter

Do the same with the lids.

Arrange the finished jam in jars and roll up.

Apple jam with oranges and cinnamon in a slow cooker

Required Ingredients:

• apples - 10 pcs.;
• sugar - 1.5 tbsp.;
• cinnamon - to taste;
• oranges - 3 pcs.;
• water - 3 tbsp.

Cooking process:

Wash the apples well and, cutting out the core, cut into medium-sized slices. You can peel the apples if you like, but you don't have to.

Wash oranges very well. Peel oranges and cut into small pieces. You need to do this with a sharp knife so that the juice does not have time to flow from the oranges.

If you want, you can orange peel grate on a fine grater or cut the oranges together with the peel if you like tart jam.

Place apples and oranges in a slow cooker, sprinkling with sugar. You don't need to mix the fruit.

Pour water into the multicooker and turn on the “Extinguishing” or “Jam” mode. Set a timer for one hour.

A few minutes before the end of the program, add cinnamon to the jam and mix.

While the jam is cooking, prepare the jars and lids. Arrange hot jam in jars and roll up with metal lids.

Apple jam with oranges and lemons in a slow cooker

Required Ingredients:

• apples - 1 kg;
• oranges - 2 pcs.;
• lemons - 2 pcs.;
• sugar - 3 tbsp.

Cooking process:

Peel the apples by washing them well beforehand. Then cut the apples into thin slices and send them to the slow cooker.

Peel oranges. Cut the oranges into slices, being careful not to lose their juice. Put the sliced ​​oranges in the slow cooker with the apples.

Wash the lemons well and chop, twisting through a meat grinder. You can also cut the lemons into small pieces without peeling.

If you want the jam to be sweeter, then take one lemon or increase the amount of sugar.

Add crushed or sliced ​​lemons to oranges and apples. Pour sugar into the multicooker, mix everything.

Having set the “Jam” mode, cook jam from apples with oranges and lemons for 1.5 hours. If there is no “Jam” mode, then select the “Extinguishing” program.

During the cooking process, do not forget to stir the jam from time to time. Arrange hot jam in prepared jars and roll up.

Jam also consists of fruits and sugar, but it is not the same as jam or jam.

Thick, homogeneous, fragrant mass is ideal for sweet sandwiches, pastries and other desserts. Most often, jam is made from apples, this taste is familiar, but no longer interesting.

To add some freshness to a treat, try adding an orange to it!

Apple Jam with Orange - General Cooking Principles

Jam is made from summer and autumn apples, which are easily boiled soft. You can take broken, wrinkled, overripe fruits. But they should not be moldy, black, rotten. Fruit is cut finely or twisted. The second option is more often used to reduce cooking time. The skin is not removed, it contributes to the thickening of the product.

Oranges require careful washing, as they often undergo numerous treatments. Citruses are washed with a brush, you can use baking soda, pour boiling water over the fruit. In jam, oranges are usually laid completely, taking out the seeds. Sometimes the white crust is cleaned. Citruses are put in a delicacy less than apples. Sometimes one fruit is enough for 2-3 kg of apples.

Jam is not prepared without sugar. Use ordinary sand. It is added to fruits immediately, sometimes they are allowed to stand together to extract juice. Usually the mass is boiled on the stove. You can use a slow cooker for cooking jam, the recipe is just below.

Jam from apples with orange slices

Recipe apple jam, in which the orange is laid in slices. For this portion you will need one, but a large citrus. Apples are better to use varieties "Antonovka" and the like.

Ingredients

3 kg of apples;

1 orange;

0.2 l of water;

Cooking

1. We cut the washed apples, twist them through a meat grinder. You can use a grater. We discard the stubs.

2. We shift the cooked porridge into a saucepan or into a convenient basin.

3. Add sugar to apples, stir. We put it on the stove, start heating.

4. Wash the orange, cut into slices, then across. You will get pieces that resemble triangles in shape. We do not make them large so that fragrant blotches are more common in a sweet treat.

5. We immediately throw oranges to apples.

6. Pour water, cook after boiling for half an hour. Stir the mass as often as possible so that the jam does not burn. Also, do not let it boil too actively.

7. With a clean ladle, we collect a boiling delicacy, lay it out in sterile jars, immediately seal it.

Apple jam with orange "Gentle"

The recipe for a very tender and unusually fragrant jam from apples and oranges, which, moreover, is quite simple to prepare. Use any fruit for this delicacy, the variety does not have a special role.

Ingredients

2 kg of apples;

2 oranges;

1 kg of sugar.

Cooking

1. We wash the apples, cut them into pieces that are convenient for twisting.

2. We also wash oranges. We take a kitchen grater, preferably the smallest one and rub the zest from citrus fruits. This is a thin skin, dyed orange. We try not to touch the white crust.

3. Peel the peel, cut the citrus pulp into slices, take out the seeds.

4. Twist the apples and oranges together.

5. Add the previously chopped zest. With her, the aroma of jam will be amazing.

6. Add prescription sugar. Stir and leave for half an hour. During this time, part of the sand will melt, the fruit will release juice, the mass will become thinner, which is more convenient for cooking.

7. We send the sweet mass to the stove.

8. Let it boil, remove the fire to an average level and cook for at least half an hour. Let's focus on consistency.

9. It remains to clean the jars, roll up.

Apple jam with orange and lemon

For this apple jam with oranges, you only need one lemon. But its aroma will make the workpiece amazing.

Ingredients

2.5 kg of apples;

2 oranges;

150 ml of water;

1.5 kg of sugar.

Cooking

1. Cut the apples into small pieces. Can be crushed in any other way.

2. Cut the lemon and oranges into slices, take out all the bones.

3. Twist the citruses or puree with a blender.

4. Add the citrus mass to the chopped apples.

5. Pour sugar, the amount according to the recipe.

6. Stir, let it brew for two hours.

7. We add water to the future.

8. Stir well again before cooking, put on the stove.

9. For jam of medium consistency, cook the mass for half an hour.

10. For a thick treat, increase the time to 45 minutes. But do not forget that closer to the end of the process, you need to stir the thickening mass more often, otherwise it will quickly burn.

Apple jam with orange and pears

Recipe for mixed jam with apples, oranges and pears. We choose soft, ripe fruits filled with summer aroma.

Ingredients

1.2 kg of apples;

0.6 kg of oranges;

1.2 kg of pears;

1.6 kg of sugar.

Cooking

1. We wash apples and pears. Cut the fruit into small pieces for twisting. If a combine is to be used, then it can be cut arbitrarily. We discard the cores with seeds immediately.

2. We also cut the washed oranges into pieces, take out the seeds.

3. We twist everything together.

4. Add sand to the fruit mass according to the recipe, pour in half a glass of water. Let's stir.

5. Leave for a few hours so that the juice stands out.

6. Set to boil. The exact time depends on the juiciness of the fruit. On average, this jam will also take 30-40 minutes.

Jam from apples with orange and zucchini

Zucchini is a vegetable with a neutral taste. It is ideal not only for caviar. It is often used in desserts. Jam with it turns out to be very tasty, you do not need to add water to it.

Ingredients

1 kg zucchini;

1.5 kg of apples;

0.5 kg of orange;

1.6 kg of sugar.

Cooking

1. Peel the zucchini if ​​the skin is hard. In any fruit, we choose seeds, even if they are small. We cut the vegetable into pieces.

2. We also cut apples and oranges into pieces. Bones and cores must be thrown away.

3. We twist everything together to the state of gruel.

4. Pour sugar into the puree, stir and leave for at least thirty minutes

5. We send jam to cook.

6. After boiling, reduce the fire, make sure that the mass does not burn.

7. After 45 minutes, you can lay out the sweet puree from the jar, cork.

Apple jam with orange and pumpkin

The recipe is really sunny and bright jam, in which pumpkin is added. The cooking technology is different from those mentioned above. The mass is crushed after preliminary boiling.

Ingredients

1 kg pumpkin;

1.4 kg of apples;

1 orange;

120 ml of water;

1.1 kg of sugar.

Cooking

1. The weight of the peeled pumpkin is indicated in the recipe. We cut it into cubes, throw it into the pan.

2. Apples are also cut into small cubes, thrown to the pumpkin.

3. Add water, put on the stove, cover with a lid. Steam fruit until soft. On average, it will take 20 minutes, but it all depends on the ripeness, juiciness, and variety of ingredients.

4. Steamed vegetables need to be cooled.

5. We erase the zest from the orange, you can immediately transfer it to the puree.

6. We clean the slices of citrus, cut into pieces, bypassing thick veins, bones. We shift to the steamed mass.

7. We take a blender, bring the mass to homogeneity. If there is no such device, the steamed ingredients can be crushed with a crush, and the orange can be cut as small as possible.

8. Pour sugar sand, stir.

9. We send the future jam to the stove. Boil for 15 minutes after boiling. Let's look at the consistency.

10. Pour into jars, twist.

Jam from apples with orange in a slow cooker

Cooking jam in a slow cooker is convenient because you do not need to constantly stir the delicacy.

A wonderful saucepan will not let it burn or scatter throughout the kitchen with active boiling.

Ingredients

1 kg of apples;

0.5 lemon;

1 orange;

2.5 cups of sugar;

1.5 cups of water.

Cooking

1. We clean the apples, cut them into quarters, put them in a slow cooker, pour a third of a glass of water. We turn on the baking mode for 30 minutes.

2. Pour the peel with the ode indicated in the recipe. We put in a saucepan on the stove and cook for 25 minutes, filter. You get a little more than half a glass of valuable broth with pectin, which will make the workpiece thick.

3. Cut the lemon and orange into slices, puree with a blender, getting rid of the seeds.

4. Stir the apples with a spatula, add citruses, a decoction of the peel and granulated sugar.

5. Turn on the baking mode again. Now we cook the delicacy from 40 to 65 minutes, depending on the desired density.

6. If the jam is intended for long-term storage, then decompose into jars you need a hot mass immediately after cooking.

Do not save sugar when cooking jam. If you lay sand less than the norm, the product may become moldy.

It is believed that for jam you need to choose fruits of the same degree of maturity.

Interesting recipes for apple jam with oranges

But this does not apply to jam. It can be cooked not only from apples of different maturity, but even from different varieties.

When cooking jam, preference should be given to low dishes with a large diameter. Moisture will evaporate faster.

The jam becomes thick after cooling completely. When hot, it is much thinner. You can check the consistency by dropping a little hot product on a chilled plate.

The brown hue of the jam indicates that the delicacy was cooked on too high a fire, burned in places. For a golden, amber hue, you need to boil the mass slowly.

To prevent mold from appearing in an open jar of jam, sprinkle sweetness with sugar or powder, close nylon cover, put in the refrigerator. It can stay there for several months.

In English, there is a word "jam" - a fruit dessert made from whole and grated fruits with sugar.

But there is also the word “Varenye” in this language, which indicates two facts at once - the old Russian dessert recipes were not only prepared using a special technology, but were also very “respected”, in their own way, unique sweets at the court of the English monarchs, since the word "jam" entered English language as borrowed.

Fruit desserts like jam are common in world cuisine.

This is jam, candir, confiture, chutney, fig, kay.

If you meet these words on the Internet, we are talking about a variety of jam.

But only in the Russian version this dessert is prepared according to a special technology that is not characteristic of others. national cuisines. Consider it using the example of apple and orange jam for the winter, the most common tropical citrus fruit and a truly “folk” fruit of temperate latitudes.

From point of view nutritional value orange and apple are not inferior to each other in terms of the content of vitamins, organic acids and minerals.

The combination of the juicy pulp of the "Chinese apple" (German: Apfelsine) and the apple, with dense pulp, looks a little unusual, but interesting - such a contrast is very harmonious: the pronounced aroma of orange peel does not contradict the completely neutral apple taste.

Apple jam with orange for the winter - basic technological principles

The peculiarity of Russian jam lies in the method of cooking, in which pieces of fruit retain their integrity, and the syrup, with any method of cooking, must certainly retain a transparent and stretching, thick consistency.

The ratio of fruit and syrup in the jam should be equal.

With fruits such as apples, it is not difficult to achieve a thick consistency, because they contain natural pectin - a thickener. Pectin is also present in oranges, but in smaller quantities. There is more pectin in fruits of technical ripeness than in overripe fruits. This substance helps to preserve the integrity of the fruit during the cooking process, however, with prolonged heating, the pectin is destroyed. In this regard, the cooking of jam should take place in several stages, alternating by heating to 100 ° C for 5-10 minutes and complete cooling.

If it is necessary to make jam of their ripe fruits, then add 2 g of pectin per kilogram of prepared (peeled) fruits; it is sold, as a rule, in the departments of spices.

Jam thickening also occurs due to mass fraction sugar, which in the syrup should be up to 60-65%. With this sugar content, the jam is perfectly preserved without pasteurization. When adding sugar, you should take into account the natural sugars contained in the fruit, because an excess of it can lead to sugaring of the product. But to determine the exact amount of sugar in certain fruits at home is possible only approximately, in an organoleptic way.

To avoid candied jam, add citric acid to it when cooking syrup: it, when interacting with sugar in syrup, partially (up to 40%) decomposes it into fructose and sucrose, helping to avoid not only sugaring the product, but also excessive consumption of carbohydrates. But it should also be taken into account that the invert syrup formed by adding acid has the ability to evaporate moisture, which, accumulating under the lid, causes the product to ferment during storage. Therefore, jams based on invert syrups or with the addition of molasses must be pasteurized and the jars hermetically sealed.

IN home canning there are several ways to cook jam, but, frankly, some of the techniques do not have a rational explanation from a scientific point of view. To get high-quality jam, in which the fruits are not wrinkled, and the syrup is transparent, and all quality requirements are 100% met, you need to understand that jam cooking is the diffusion of liquids with different densities.

That is, it goes like this: dense and thick syrup, when heated, displaces the cell juice of the fruit. But it must be taken into account that at the boiling point of the juice (100 ° C), the juice prevents the syrup from penetrating into the cells of the fetus. So, it is necessary that the syrup be hotter, and the juice boils later, after the syrup has replaced it in the cells, so that the fruits retain their shape. At the same time, the juice flows into the intercellular space and then into the syrup, outward, where it can be easily combined with the syrup, stirring the jam with a spatula. In order for the juice to boil later than the syrup, the fruits must be dipped in hot syrup. Then, due to the temperature difference between the syrup and fruit, diffusion will be faster, which, in turn, will allow you to save more vitamins due to the reduction of the heat treatment time, at which the most valuable substances are lost.

To replace juice in fruits sugar syrup was successful, it is important to fully comply with the technology, especially when it comes to apple jam with orange slices, in which the fruits initially have different density. So, at least, to begin with, it is necessary to achieve an equalization of the density of oranges and apples.

You can do this in several ways:

Previously, before immersing in boiling syrup, blanch apples to reduce their density;

Start cooking jam by dipping apples, and after a while add orange slices to them;

Increase the density of oranges by boiling them with pectin, and then combine with apples.

There are many options, you just need to have a good understanding of the process of cooking jam from the inside, to understand that each action leads to a certain result.

Recipe 1. Apple jam with orange for the winter

Compound:

Oranges 2.6 kg

Sugar 2 kg

"Ranetki" 3.0 kg

Cooking:

Cut off the rough parts of the stalks from the "paradise" apples and remove the stalks. Blanch them in boiling water for 7-10 minutes, put in a container with cold water, then dip in a colander and dry.

Remove the zest from the oranges, cut into strips and temporarily set aside. Peel the fruits from the skin and membrane film, put the peeled pulp of oranges into a bowl for cooking jam.

Apple jam with orange and cinnamon

Sprinkle orange pulp with sugar and bring to a boil.

Transfer apples to orange jam and cook for 5-10 minutes, 2-3 times. Bring the jam to a boil, but do not let it boil. At the last cooking, add vanilla and zest, mix immediately, remove from heat and pack the jam in sterile and hot jars.

Recipe 2. Apple jam with orange slices without sugar

Compound:

Water 300 ml

Honey, linden 700 g

Apples 1.5 kg

Oranges 1.2 kg

Cooking:

Wash and clean fruits. Divide oranges (medium size) into slices. Remove the core from the apples, do not cut the skin, so that the sliced ​​\u200b\u200bsections keep their shape better when cooked.

Melt the honey in boiling water, remove the foam. Boil the syrup until the volume is reduced by 1/3, then cool it to 80 ° C, immerse the apple slices and cook, not letting it boil for up to 40 minutes. Add orange slices, and after 5-7 minutes, remove the jam from the heat.

When cool, place in dry jars, tie parchment paper and cover with a plastic lid. Store in a cool place.

Recipe 3. Apple jam with orange for the winter, from dried apples and figs

Compound:

Apple drying 1 kg

Figs 700 g

Orange juice 500 ml

• Sugar 1 kg

  Pectin 1 sachet

Cooking:

Wash dried apples (slices) and boil together with dried figs in 500 ml of water until the volume doubles. Drain the fruit through a colander set on a jam pot. Dry the fruits a little, and in the meantime, pour sugar into the water in which they were boiled, mix it until dissolved, add Orange juice and boil the syrup. Add pectin to the finished syrup, and after 2-3 minutes, immerse the dried fruits. Bring them to a boil, remove the foam and turn off the heat. After cooling, heat to a boil again and proceed to packing the jam.

Recipe 4. Apple jam with orange for the winter (quick way)

Compound:

Apples 1.0 kg (net)

Candied orange (slices) 0.5 kg

Sugar 800 g

Water 300 ml

Citric acid 50g

Cooking:

Cut the sorted, washed and peeled apples into slices of 8-10 parts (0.5-0.7 cm thick). Dissolve the sugar and citric acid in boiling water, pour over the apple slices and let cool. apple slices should let the juice. Then add candied fruit and cook for 10-15 minutes. Pack the jam hot, and start corking after cooling.

Recipe 5. Apple jam with orange for the winter (with orange peels)

Compound:

Sugar 1.7 kg

Orange peel 500 g

Apples 1.5 kg

Water 500 ml

Cooking:

Peel the apples from the skin and seeds, cut into bars, also cut the peel of the oranges.

Immerse the prepared fruit mixture temporarily in the solution citric acid. Make a thick syrup from water and sugar. Remove fruit from water and transfer to hot syrup. Boil in syrup 3-4 times, bringing to a boil and cooling. During the fourth boil, add vanilla, turn off the stove and place in hot and dry jars. When the jam has cooled, sprinkle the surface with sugar and cover.

Recipe 6. Apple jam with orange slices and cranberries

Compound:

Cranberry 300 g

Sugar 1.3 kg

Candied oranges (slices with skin) 500 g

Apples (with skin), winter 1 kg (net)

Water 400 ml

Cooking:

Pick apples. It is better to use the variety "Renet Simirenko", with dense and sweet flesh and green skin, which will look beautiful in syrup with orange-fleshed oranges and scarlet cranberries. Cut apples into slices with skin. Sort cranberries, wash, combine with apples and pour hot and thick syrup, sugar and water. Put the container on the fire and cook until it boils. Turn off the fire. After cooling, put candied oranges into the jam, mix. Bring the jam back to a boil and pour into jars of 0.5 liters. Pasteurize hot jars for a couple of 10 minutes from the moment the water boils in the pan. Roll up the lids and turn over.

Apple jam with orange for the winter - tips and tricks

To prevent mold from forming on the surface of the jam during storage, sprinkle it with a layer of sugar when the jam has set. For the same purpose, cut mugs of parchment, according to the diameter of the jar, soak them in a strong saline solution and dry before packaging.

To save more vitamins in jam, try to cook it for a short time and immediately cork. You can reduce the cooking time by reducing the volume of fruits - the more fruits are cooked in the basin, the longer you have to wait for the moment of boiling, and the more vitamins disappear.

Antonovka jam is the most affordable delicacy of all sweet sunsets for the winter. This variety of apples is one of the most common in our climate zone, so you can find it in almost every garden. This allows you to easily collect the ingredients for jam without spending a dime. However, in the markets, Antonovka is quite inexpensive and is almost always on sale.

The taste of Antonov apples is sweet and sour, but the sourness is practically not felt in the jam. Those who want to add acid to this dish put oranges, lemons and various berries in it. At the same time, you can make jam from Antonovka without additional ingredients. To do this, you only need a couple of kilograms of apples and granulated sugar. The most common spices for jam are vanilla sugar and cinnamon.

Apple jam with oranges

Less commonly used cardamom and nutmeg.

Antonovka jam is being prepared different ways. Someone prefers to cut apples into slices or quarters, while others rub them on a grater or even grind them in a blender to a puree state. Fruit jam is obtained during the cooking process. They may languish in own juice or in a small amount of water.

If desired, Antonovka jam can be rolled up, although it can be stored for a long time without twisting. To do this, the jars are simply left in the refrigerator, closing them with airtight lids. Jam is served for tea, smeared on bread, added to pies, put in compotes, poured over pancakes and pancakes.

Amber jam from Antonovka with lemon

Antonovka jam with proper preparation It turns out not only very tasty, but also attractive in appearance. The rich amber color of this delicacy will decorate any tea party, the apple slices will turn out transparent and very tender, they will literally melt in your mouth. The recipe is perfect for lazy cooks, because you don’t have to do anything - just occasionally look into a saucepan with apples.

Ingredients:

• 900 g of apples;
• 1 lemon;
• 2 glasses of water;
• 600 g sugar.

Cooking method:

1. Peel the apples, remove the cores, cut the fruit into thin slices.
2. Pour sugar into a saucepan and cover with water.
3. Boil the syrup until the sugar is completely dissolved.
4. Pour apples with syrup, leave for 20 minutes.
5. Put the saucepan back on the fire and cook the apples after boiling for 20 minutes.
6. Let the jam brew for 3 hours, meanwhile cut the lemon into small squares.
7. Pour lemon over apples, mix and cook for another 30 minutes.

Jam "five minutes" from Antonovka in a slow cooker

Apple jam can be prepared quite quickly. To do this, you can use both a regular saucepan and a multicooker bowl - which will be at hand. Vanilla sugar will add extra flavor to the dish, but if you wish, you can exclude this ingredient from the list. It is also often replaced with cinnamon - this seasoning goes well with apples.

Ingredients:

• 1 kg of apples;
• 1 tsp vanilla sugar;
• 200 g sugar.

Cooking method:

1. Rinse the apples well and cut into small cubes, removing the core in advance.
2. Put the apples in a multicooker bowl and sprinkle with sugar, leave for 2 hours.
3. Turn on the “Jam” or “Cooking” mode, or, in extreme cases, “Baking”.
4. Add vanilla sugar to apples, wait until the jam boils.
5. Boil for another 10-15 minutes and turn off all modes.
6. If desired, you can roll the jam into a jar or simply transfer it to a convenient container for storage in the refrigerator.

Transparent antonovka jam with orange slices

Citrus fruits during cooking turn into very appetizing candied fruits, which give the jam not only an additional flavor note, but also an amazing aroma. In this case, the delicacy will turn out to be very tender, light and transparent. Oranges should not be very large so that they have time to boil well. Ready apples become soft and golden.

Ingredients:

• 1 kg of apples;
• 2 oranges;
• 1 kg of sugar;
• 1 glass of water;
• 1 tsp cinnamon.

Cooking method:

1. Cut the oranges into 4 pieces and put in a saucepan.
2. Add water and cook the oranges until the peel softens.
3. Pour sugar over oranges and wait until all the grains dissolve.
4. Peel apples and cores, cut into small slices.
5. Boil the apples for 5 minutes, drain the water.
6. Transfer apples to a saucepan with oranges and cook until tender.
7. At the end, add cinnamon and mix the jam well.

Antonovka jam with cranberries for the winter

Lingonberries will be a great addition to fragrant apples, but you will have to spend a little more time preparing the products. But you will definitely get an original dessert, which is rarely seen on modern kitchens. Before you cook jam, you need to carefully sort out the lingonberries. You can achieve the desired taste only with ripe berries, so you need to separate them from green or spoiled ones. Then dry the lingonberries by pouring them out in a single layer on a towel.

Ingredients:

• 300 g of apples;
• 1 kg cranberries;
• 300 g of sugar;
• 250 ml of water;
• 1 stick of cinnamon.

Cooking method:

1. Pour sugar into a saucepan and pour it with water, boil a thick syrup.
2. Pour lingonberries into the syrup, boil and remove the pan from the heat.
3. Set the cranberries aside for 1 hour.
4. Peel the apples, remove the cores and cut the fruit into small cubes.
5. Pour apples to lingonberries and boil everything again, cook for 10 minutes.
6. Set the saucepan aside again for 1 hour.
7. Boil the jam until the apples are ready, 5 minutes before the readiness to add cinnamon.
8. Arrange the finished jam in sterilized jars, roll up the lids and turn upside down.
9. After cooling the jars, transfer them to a cool place.

Now you know how to make Antonovka jam according to the recipe with a photo. Bon appetit!

Antonovka jam is a simple dish that any housewife can make. It will be an excellent dessert both on its own and in tandem with various pastries. It is enough just to collect more of your favorite apples and add a couple more to them available ingredients to get amber fragrant delicacy. Experienced chefs will tell you how to make Antonovka jam:

• Before you cook Antonovka jam, taste the apples. If they are too sour, it is better to increase the amount of sugar in the recipe;
• If you want to store jam in jars all winter, it's best to roll it up with lids. To do this, you need to sterilize the jars in advance and put the finished jam in them while still hot. Additional sterilization is not required;
• If you do not plan to roll the jam into jars, then let it brew well at room temperature after cooking;
• For jam with whole slices, you need to take dense, strong fruits, otherwise the pieces of apples will fall apart and turn into gruel.

  You can even use slightly unripe antonovka, but then add more sugar to the recipe;

• Carefully monitor the readiness of apples so as not to overexpose the jam on the stove. Burnt fruit will instantly spoil the flavor of the treat. In addition, this will lead to a darkening of the syrup and its turbidity.