Homemade apple jam with orange zest, cinnamon and cloves. Apple jam with lemon and orange Apple jam with orange zest recipe

The desire to prolong, stretch out a pleasant moment is inherent in our nature. We all know what comes after a warm summer and a golden autumn - first a chilly wind and an obsessive drizzle, and then cold, snow and blizzards. But if we haven’t learned how to slow down the passage of time, then taking a little warm summer sun with us is quite within our power. A fragile piece of summer, fragrant jam with amber slices of apples and the exciting smell of oranges will brighten up your cold winter evenings - if, of course, you take care of it right now.

There are many uses for this jam. If you just like to make sandwiches with it, apple and orange jam is perfect for this. It will serve just as well as a sweet seasoning for pancakes, pancakes and pancakes, and lovers of improvisation will certainly come up with some complex dessert with it. Finally, if on a winter evening you prefer a plate of aromatic cheeses to any sweets, apple jam will come in handy here, gracefully highlighting their spicy pungency.

Apple and orange jam

Average

3 hours

Ingredients

1 kg. apples

1 large orange

0.5-1 kg. Sahara

1 tbsp. water

1 cinnamon stick

Cut the orange into 4 longitudinal parts and thinly slice each of them, add water and place on medium heat. When the water is close to boiling, reduce the heat and begin adding sugar little by little. Constantly stir the contents of the pan until all the sugar is in it and completely dissolved.

I suggest adjusting the amount of sugar to your taste, depending on the desired thickness of the jam, the sweetness of the apples and your personal ideas about beauty - the more sugar you use, the sweeter and thicker the jam will turn out.

Cut the apples into thin slices, place in a large saucepan, pour in hot orange syrup, add a cinnamon stick and leave for at least 1 hour so that the apples have time to soak in the syrup. After this, place the pan on low heat and, stirring occasionally, cook the apple and orange jam for 1 hour, or until the desired thickness (remember that the jam will become even thicker as it cools). When the jam has cooled a little, put it in jars. Well, or immediately eat the whole pan.

As usual, it’s best to start with the simplest cooking method, and our first recipe is just that. For it you will need approximately 1.8 kilograms of apples and 1.2 kilograms of oranges, which should total 3 kilograms of fruit. Also prepare 1.5 kilos of sugar and 1.5 glasses of water. First, you should 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.

Apple jam slices

For apples, it is better to use a special knife for slicing - a steel hoop connected by cutting strips located at regular intervals with a small ring in the center. When the device is lowered onto the fruit, the resulting segments 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, then wait about 10 minutes for all the grains to completely dissolve and for the syrup to thicken. Place slices of oranges and apples in a separate deep cooking container, pour syrup over the fruit. Place the pan on the stove and light the gas, adjusting the heat to the lowest setting. Bring the mixture to a boil and turn it off. You should wait about 1 hour for the juice to release and soak into the slightly softened fruit slices. Next, 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 (overnight possible). After the time has passed, bring it to a boil again and put the resulting mixture into sterilized jars. Roll up and cool.

The next recipe is quite interesting because 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 piquancy, you can add 2-3 grams of ground cinnamon. First, wash all the fruits well, then quarter the oranges along with the peel and immerse in pre-boiled water, where you cook until the peel becomes soft, usually this takes about 5 minutes. Add sugar to the resulting decoction with citrus juice and continue cooking until the resulting syrup thickens slightly.

Orange with peel for jam

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

This time we offer you a recipe in which the citrus fruits will be prepared in the form of a homogeneous mass, for taste and greater thickness of the syrup. Take 2 kilos of apples ( preferably White Pouring), 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 finely chop the oranges, the inner film-partitions of which should be removed; you can use a blender for the same purpose. Cut the apples into slices, removing the cores and seeds.

Apple and orange jam

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 has passed, 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 chopped orange for half an hour, you will get a rather liquid preserve, but the recipe does not limit you in time. Therefore, you can get a rather thick dessert if you cook for 45 minutes to 1 hour over very low heat. When you consider the product ready (no less than 30 minutes), put the jam in sterilized jars and seal.

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 clean water. Wash the fruits well and peel them. In this case, the oranges should be divided into slices, removing the partitions, and the apples should be chopped using a blender, meat grinder or on a grater, simultaneously removing the cores and seeds. We separately turn the peel into zest, thanks to which you will get an almost apple-like taste.

Pour the amount of water specified in the recipe into a container with grated or crushed apples and place on low heat. After boiling, continue to cook until you get a liquid puree, if necessary, grind it through a sieve. Next, add granulated sugar and zest 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 must first be kept for 1-2 minutes in clean boiling water. The readiness of jam with thick syrup can be determined by how well its drop holds its shape on a saucer or knife blade.

The abundance of fruits at the beginning of autumn allows you to prepare delicious jam from apple slices, transparent with orange, lemon and cinnamon, as well as variations of this recipe, which must be present in the cookbook of every housewife. After all, by adding aromatic spices or citrus fruits to ordinary apples, you can get a healthy dessert that will not leave anyone indifferent.

Apple and orange jam

Original and aromatic apple jam made from apples and oranges has a rather rich taste; to prepare it you will need the following ingredients:

Fresh apples - 2 kg;
Four medium oranges;
Granulated sugar - 2 kg;
Glass of water.

The oranges must be peeled, after which the released pulp is cut into small pieces and placed in a saucepan. Add water and sugar to it and boil for 15 minutes over low heat. After that, you need to place apples in a container, which have previously been cleared of seeds and peels, not forgetting to cut them into cubes.

Peeled apples are added to orange syrup and the jam is boiled for 20 minutes. Then it is laid out in pre-prepared jars, after which it is sterilized for twenty minutes in a container with water, and then rolled up.

Apple jam with lemons

Apple jam with lemon is no less tasty than with orange, since in this recipe the citrus peel will be used, having previously undergone heat treatment. What ingredients are needed?

Apples - 1 kg;
One large lemon with skin intact;
Glass of water;
Sugar - 1 kg.

Before making the jam, let’s prepare the lemon; to do this, remove the peel from the fruit, after which it is cut into fairly thin strips. The crushed peel is placed in a saucepan, into which two tablespoons of water are poured, after which the container is covered with a lid and everything is boiled for five minutes, until the lemon peel becomes soft, thereby making it less bitter, only the aroma remains.

Fresh apples are peeled and cut into small cubes, after which the prepared lemon peel is placed on them, as well as part of the lemon pulp, and sugar is added and left overnight. After the fruits have steeped, they are boiled over low heat for about fifteen minutes, after which the jam is put into jars, which must be previously sterilized.

Apple jam with cinnamon

The ingredients for making apple jam with cinnamon are the following:

Apples - 1 kg;
A kilogram of sugar;
Water - 150 milliliters;
A small amount of ground cinnamon - to taste;
Soda - 1 tablespoon.

First, peel and core the apples, then cut them into slices. You need to pour a liter of water into a clean saucepan and dilute a spoonful of soda in it, after which chopped apples are placed in the container and covered with a plate, and it is recommended to place a 2-liter jar of water on top. The fruit must be under pressure for at least four hours. A similar procedure subsequently prevents damage to the apple slices during the jam making process.

The apples are released from the press and then transferred to a saucepan, after which ground cinnamon is added to the syrup and mixed, then the apples are added. Prepare the jam for 20 minutes, it is important to constantly remove the resulting foam. It is worth noting that you should not mix the fruits, as they can be deformed; instead, shake the container periodically.

After preparing the jam, it is transferred to sterilized jars, which are then sealed with lids. The cinnamon present in the delicacy will give the dish a unique aroma. Bon appetit!

Apple jam with orange, lemon and cinnamon

Jam made from apples with the addition of cinnamon, as well as citrus fruits represented by lemon and oranges, will not leave anyone indifferent. I will list the ingredients that will be required to prepare it.

Fresh apples - 2 kg;
Sugar – 2 kg;
Lemon – 1 piece;
Ground cinnamon to taste;
Fresh oranges - 4 pieces;
Glass of water.

Before cooking the jam, you should prepare the lemon peel; to do this, first remove it, then cut it into thin slices and fill them with cold water for a couple of hours, or you can leave it overnight, this is done in order to avoid an excessively bitter taste.

Next, we begin to peel the oranges, cut their pulp into pieces and put them in a saucepan. Then add water and sugar, as well as soaked lemon peel; in addition, for a little sourness you can add some lemon pulp. This mixture is cooked for 15 minutes.

Then we proceed to prepare the apples; they must be completely peeled and the core and seeds must be removed. Next, they are cut into beautiful cubes and added to citrus syrup. Cook everything together again over low heat for about 20 minutes.

Aromatic apple jam, transparent, with the addition of cinnamon and citrus fruits, is very tasty; it will be an excellent dessert and will appeal to many gourmets. It's worth cooking!

It is quite popular among those with a sweet tooth in its pure form, and with the addition of orange its taste becomes so noble and attractive that even non-special connoisseurs of sweets will not be able to refuse such a delicacy. In this case, not only the taste is pleasing, but also the stunning transparent, amber appearance of the workpiece.

Delicious amber jam made from apples and orange slices - recipe

Ingredients:

apples – 1.2 kg;
ripe oranges – 320 g;
water – 240 ml;
granulated sugar – 1.2 kg.

Preparation

For jam, choose apples with dense flesh without dents or damage. We wash the fruits, peel them, cut them in half and remove the inner core. Cut the pulp into medium-sized slices.

Dip the washed oranges into boiling water for a minute, then cut them into semicircles or thin slices, fill them with water and place them on the stove. Add granulated sugar and heat the contents of the vessel until all the crystals dissolve and boil intensely. Now remove the container from the stove, add the prepared apple slices, mix gently and leave the workpiece to cool at room conditions.

We return the container with the cooled jam base to the stove, let the contents boil again and simmer it with barely noticeable signs of boiling for an hour or until the desired thickness of the delicacy. We package the workpiece according to what was prepared in advance, seal it tightly and let it cool slowly under the “fur coat”.

How to make clear, delicious jam from apple slices with ripe oranges and lemon?

Ingredients:

apples – 1.2 kg;
ripe oranges – 620 g;
lemon – 165 g;
granulated sugar – 715 g.

Preparation

We prepare apples for jam in the same way as in the previous case, by peeling the washed fruits, removing the seeds with the core and cutting them into slices. If the apples are large, we recommend cutting each slice in half. In this case, peel the oranges and lemon, divide them into portions, which in turn are finely chopped or ground in a blender.

We combine the apple slices and citrus mass in a jam vessel, add granulated sugar, mix carefully to preserve the integrity of the slices, and leave for several hours to separate the juice.

Now we place the vessel with the preparation on the stove burner, setting it to moderate heat, and warm up the delicacy, stirring often at first to avoid burning. Depending on whether you have enough time at your disposal, you can cook the jam in one step, keeping the delicacy on the fire for forty to sixty minutes, or divide the cooking into three to five stages. In the latter case, just let the jam boil and boil for about three minutes, then cool and repeat the cooking and cooling again. We do this until the required thickness of the treat is achieved.

In any case, package the finished jam hot in a sterile container, seal it and leave it to gradually cool under a warm “fur coat”.

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

Prepared with the addition of orange zest and pulp, apple jam has a very delicate aroma and seductive taste. Moderately sweet, thick, with amber translucent apple slices, apple jam with orange will be an excellent addition to baked goods, pancakes and morning porridge, a homemade delicacy or a pleasant token of attention made with your own hands. Try it!

To prepare apple and orange jam for the winter, prepare the ingredients according to the list.

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

Place the prepared fruits in a saucepan or other suitable container, sprinkle with sugar. Leave for 1-4 hours to allow 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 stages, gradually soaking the pieces of fruit with syrup.

The last option is closer to me. I bring the jam to a boil and cook for 5-10 minutes, then cool completely, and then repeat the procedure 2-3 more times until the desired syrup thickness 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 and orange jam like any other preserve - in a dark and cool place.

Apple and orange jam for the winter

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

Homemade apple jam with orange

Try making delicious homemade apple and orange jam 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 with freshly brewed tea or simply spread on bread or a roll. You can make unusual apple and orange jam at home for the winter using my detailed, step-by-step recipe with photos.

How to make apple jam with orange

We begin preparing the product by washing the apples, peeling them from the core, cutting them into slices of any shape, adding sugar and stirring.

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

Leave for 2-3 hours so that the apples release their juice well and become friends with the orange.

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

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

Cover with a blanket and leave to cool. After a day, put it away for storage.

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

Amber jam from apples and oranges - how to properly cook apple jam with oranges, step-by-step recipe with photos

Homemade apple jam with orange Try making delicious homemade apple jam with orange in the summer or fall. When ordinary apple jam has already become 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 optional

When you want something sweet, tasty and unusual, try making apple and orange jam. The apples themselves are fragrant, and the juicy orange gives the dessert a piquant citrus note and an original light bitterness. But if you add another pinch or two of cinnamon to the apple and orange jam, 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 the 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. Chop the fruits into small pieces. Place them in a saucepan, cover with water and simmer over low heat for 10 minutes.

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

Add peeled and seeded apples, cut into slices, to oranges. The dessert must be cooked over low heat until it reaches the desired thickness. This will take approximately an hour. Stir the jam constantly, do this especially carefully at the end of cooking, when the liquid has evaporated and the mass has thickened.

5 minutes before the end of cooking, add half a teaspoon of cinnamon to the apple and orange jam (more if desired).

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

Apple jam with orange, the recipe for which is provided above, will certainly delight you and your loved ones. This delicacy would be appropriate for tea, pancakes, and pies. You can spread it on cookies, biscuits or toast.

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

Clear apple jam with orange slices

To make this jam, you need to know some tricks:

Mix a kilogram of apples cut into slices with chopped orange, add sugar (800 grams) and leave for several hours so that the fruit pieces release juice. It is not necessary to peel the fruit;
Use apples for jam in slices only of hard varieties. Overripe ones are completely unsuitable;
Cook the clear jam in several batches for five to seven minutes, each time leaving it until it cools completely;
Do not stir the jam under any circumstances to avoid damaging the apple slices. It’s better to just immerse them in the syrup with gentle movements.
Place the clear, thick jam while hot into prepared glass containers and seal tightly.

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

Apple jam with orange zest

To make a delicious sweet dessert, zest one orange using a fine-hole grater or carefully cut off the top layer of peel with a sharp knife. Add it to the apple jam 10 minutes before the end of cooking. Amazing aroma guaranteed!

If desired, you can add vanilla, star anise, and mint 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, lemon and 2 kilograms of sugar.

Peel the citrus fruits, remove the white skin, and cut the fruit into pieces.
Peel the apples, chop them and mix them with lemon and oranges. Add 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 multicooker, beloved by many housewives, greatly simplifies the process of making apple and orange jam for the winter.

Apple and orange jam in a slow cooker

Place chopped apples and oranges in a multicooker bowl, sprinkling them with sugar. Leave for several hours.
Cook the jam in the “Stew” mode for 30 -35 minutes. It is better not to close the lid of the multicooker, then the liquid will evaporate faster and the jam will turn out thick.
In some models of multicookers, in the “Stewing” mode, the dish boils very weakly. In this case, you can make jam using the “Baking” mode. Do not forget to stir the mixture periodically with a wooden spatula so that it does not burn.

Delicious, aromatic jam will not only lift your spirits, but also fill you with energy on cold, winter days.

Apple and orange jam - recipe with photos step by step

Preparation time – 1 hour 25 minutes Yield – 1.5 liters of prepared jam To prepare apple and orange jam you will need: Apples – 2 kg Oranges…

Apple and orange jam

I started making apple and orange jam relatively recently. Previously, my recipe book contained only, say, more traditional versions. 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 that we can talk about endlessly. Apples are ideally and successfully combined with any berries and fruits, including citrus fruits. I suggest making sure of this and preparing apple and orange jam for the winter. This delicate taste and amazing citrus note captivated me, one might say, from the first sniff. The aroma when cooking jam is such that all the neighbors come running to the smell to find out what’s delicious I’m 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 by preparing the fruit. Wash them all thoroughly, then let them dry on their own or wipe them with a towel. Peel the apples, cut them into quarters and remove the core. Cut the fruits prepared in this way into small cubes. Any apples are suitable for jam, but, for my taste, it works best with sweet and sour varieties. If you take varieties without any sourness at all, it makes sense to add a little lemon juice to the jam, otherwise there will be a feeling that something is missing.

Place the apple cubes in a saucepan where the jam will be cooked, and take the oranges.

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

Place the chopped oranges in a saucepan with apples and cover everything with sugar.

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

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

Be sure to cool the finished jam first, and only then pour it into clean, dry jars and cover with 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 type of apple, 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 longer than a month, hide it in sterile jars, close it and store it in the refrigerator or other cool place.

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

Apple and orange jam I started making apple and orange jam relatively recently. Previously, my recipe book contained only, say, more traditional versions.

Apple jam with orange - a recipe for making a winter treat

In winter, only greenhouse fruits are available, and preparations become an excellent reason to remember summer, so apple jam with orange is always popular among other supplies.

1 Prepare the jam in slices

For apples, it is better to use a special knife for slicing - a steel hoop connected by cutting strips located at regular intervals with a small ring in the center. When the device is lowered onto the fruit, the resulting segments 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, then wait about 10 minutes for all the grains to completely dissolve and for the syrup to thicken. Place slices of oranges and apples in a separate deep cooking container, pour syrup over the fruit. Place the pan on the stove and light the gas, adjusting the heat to the lowest setting. Bring the mixture to a boil and turn it off. You should wait about 1 hour for the juice to release and soak into the slightly softened fruit slices. Next, 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 (overnight possible). After the time has passed, bring it to a boil again and place the resulting apple jam into slices into sterilized jars. Roll up and cool.

2 Put oranges with peel into jam

Orange with peel for jam

3 Making a dessert with chopped fruit

Apple and orange jam

Apple jam with orange - making a healthy treat for future use video

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