Jam jam made from apples and oranges. Jam from apples and oranges. Apple jam with orange slices

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.

Sometimes you get tired of ordinary apple jam or marmalade and want something unusual and tasty. You can make apple jam with oranges.

Citrus fruits will add a new taste and unusual aroma to apple jam. Making jam in a slow cooker is not difficult. This jam can be served in winter with pancakes, pancakes or buns with tea or milk. Tasty and aromatic. Sweet lovers will definitely love this jam.

Required ingredients:

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

Cooking process:

Wash the oranges well in warm water. You can even pour boiling water over the oranges to thoroughly wash them. Grate the orange zest on a fine grater.

Peel the orange pulp from the white part of the peel and seeds. Place the oranges in 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. Cook the orange puree after boiling for 10 minutes.

Meanwhile, wash and peel the apples. Cut them into small slices and place them in a slow cooker. Set the “Stew” mode and cook the jam for 1 hour, stirring from time to time.

At this time, sterilize well-washed jars.

Apple and orange jam for the winter

Do the same with the lids.

Place the finished jam into 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, after cutting out the core, cut into small slices. If you wish, you can peel the apples, but this is not at all necessary.

Wash the oranges very well. Peel the oranges and cut into small pieces. This should be done with a sharp knife so that the juice does not leak out from the oranges.

If you want, you can grate a little orange zest on a fine grater, or chop the oranges along with the peel if you like tart jam.

Place apples and oranges in a slow cooker, sprinkling with sugar. There is no need to stir the fruit.

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

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

While the jam is cooking, prepare the jars and lids. Place hot jam into jars and seal with metal lids.

Jam from apples 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 first washing them well. Then cut the apples into thin slices and place them in the slow cooker.

Peel the oranges. Cut the oranges into pieces, being careful not to lose any juice. Place the sliced oranges in the slow cooker with the apples.

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

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 slow cooker and mix everything.

Setting the “Jam” mode, prepare jam from apples with oranges and lemons for 1.5 hours. If there is no “Jam” mode, then select the “Stew” program.

During the cooking process, do not forget to stir the jam from time to time. Place the hot jam into prepared jars and seal.

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

Thick, homogeneous, aromatic 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 a new twist to the treat, try adding orange to it!

Apple jam with orange - general principles of preparation

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

Oranges require careful washing, as they often undergo numerous treatments. Wash citrus fruits with a brush, you can use baking soda, pour boiling water over the fruit. Oranges are usually placed completely in jam, removing the seeds. Sometimes the white crust is peeled off. There are fewer citrus fruits in the delicacy than apples. Sometimes one fruit per 2-3 kg of apples is enough.

Jam cannot be prepared without sugar. Use ordinary sand. It is added to the fruit immediately, sometimes allowed to stand together to release the juice. Usually the mass is boiled on the stove. You can use a slow cooker to make jam; the recipe is below.

Apple jam with orange slices

A recipe for apple jam, in which orange pieces are placed. For this portion you will need one, but large, citrus. For apples, it is better to use the Antonovka variety and others like it.

Ingredients

3 kg apples;

1 orange;

0.2 l of water;

Preparation

1. Cut the washed apples and grind them through a meat grinder. You can use a grater. We discard the cores.

2. Transfer the cooked porridge to a saucepan or a convenient basin.

3. Add sugar to the apples and stir. Place on the stove and start heating.

4. Wash the orange, cut into slices, then crosswise. You will get pieces resembling triangles in shape. We don’t make them large so that flavorful inclusions are more common in the sweet delicacy.

5. Immediately add the oranges to the apples.

6. Pour water, cook after boiling for half an hour. Stir the mixture as often as possible so that the jam does not burn. Also, don’t let it boil too vigorously.

7. Using a clean ladle, scoop up the boiling delicacy, place it in sterile jars, and immediately seal it.

Apple jam with orange “Tender”

A recipe for a very tender and incredibly aromatic jam from apples and oranges, which is also quite easy to prepare. Use any fruit for this delicacy; varieties do not have a special role.

Ingredients

2 kg apples;

2 oranges;

1 kg sugar.

Preparation

1. Wash the apples and cut them into pieces convenient for twisting.

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

3. Peel the peel, cut the citrus pulp into pieces, remove the seeds.

4. Twist the apples and oranges together.

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

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

7. Place the sweet mass on the stove.

8. Let it boil, turn the heat down to medium and cook for at least half an hour. We focus on consistency.

9. All that remains is to remove the jars and roll them up.

Apple jam with orange and lemon

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

Ingredients

2.5 kg apples;

2 oranges;

150 ml water;

1.5 kg of sugar.

Preparation

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

2. Cut the lemon and oranges into slices, remove all the seeds.

3. Twist the citruses or puree them with a blender.

4. Add the citrus mass to the chopped apples.

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

6. Stir and let it brew for two hours.

7. Add water to the future jam.

8. Before cooking, stir well again and place on the stove.

9. For jam of medium consistency, cook the mixture 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 apples;

0.6 kg of oranges;

1.2 kg of pears;

1.6 kg sugar.

Preparation

1. Wash apples and pears. Cut the fruit into small pieces for twisting. If you use a combine, you can cut at random. We immediately discard the cores with seeds.

2. We also cut the washed oranges into pieces and remove the seeds.

3. 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 several hours to release the juice.

6. Let it cook. The exact time depends on the juiciness of the fruit. On average, this jam will also take 30-40 minutes.

Apple jam with orange and zucchini

Zucchini is a vegetable with a neutral taste. It's ideal for more than just caviar. It is often used in desserts. The jam with it turns out very tasty; you don’t need to add water to it.

Ingredients

1 kg zucchini;

1.5 kg apples;

0.5 kg orange;

1.6 kg sugar.

Preparation

1. Peel the zucchini if the skin is hard. We select seeds from any fruit, even if they are small. Cut the vegetable into pieces.

2. We also cut apples and oranges into pieces. Be sure to throw away the bones and cores.

3. Twist everything together until it becomes a paste.

4. Add sugar to the puree, stir and leave for at least thirty minutes

5. We send the jam to cook.

6. After boiling, reduce the heat, making sure that the mass does not burn.

7. After 45 minutes, you can lay out the sweet puree from the jar and seal it.

Apple jam with orange and pumpkin

A recipe for really sunny and bright jam, to which pumpkin is added. The cooking technology differs from those indicated above. The mass is crushed after preliminary boiling.

Ingredients

1 kg pumpkin;

1.4 kg apples;

1 orange;

120 ml water;

1.1 kg sugar.

Preparation

1. The recipe indicates the weight of peeled pumpkin. Cut it into cubes and throw it into the pan.

2. We also cut the apples into small cubes and add them to the pumpkin.

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

4. Steamed vegetables need to be cooled.

5. We erase the zest from the orange, you can immediately put it into puree.

6. Peel the citrus slices, cut into pieces, bypassing the thick veins and seeds. Transfer to the steamed mixture.

7. Take a blender and bring the mass until smooth. If you don’t have such a device, you can mash the steamed ingredients with a masher and cut the orange as finely as possible.

8. Pour granulated sugar and 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 and screw.

Apple and orange jam in a slow cooker

Cooking jam in a slow cooker is convenient because you don’t need to constantly stir the delicacy.

A wonderful saucepan will prevent it from burning or scattering throughout the kitchen during active boiling.

Ingredients

1 kg apples;

0.5 lemon;

1 orange;

2.5 cups sugar;

1.5 glasses of water.

Preparation

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

2. Fill the peel with the water specified in the recipe. Place in a saucepan on the stove and cook for 25 minutes, strain. You will get a little more than half a glass of valuable decoction with pectin, which will make the preparation thick.

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

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

5. Turn on the baking mode again. Now prepare the treat for 40 to 65 minutes, depending on the desired thickness.

6. If the jam is intended for long-term storage, then you need to put the hot mixture into jars immediately after cooking.

You should not save sugar when cooking jam. If you add less sand than normal, the product may become moldy.

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

Interesting recipes for apple and orange jam

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

When cooking jam, you should give preference to low containers with a large diameter. The 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 onto a chilled plate.

The brown tint of the jam indicates that the delicacy was cooked over too high a heat and was burnt 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, the sweetness is sprinkled with sugar or powder, covered with a nylon lid, and put in the refrigerator. It can stay there for several months.

In English there is the word “jam” - a fruit dessert made from whole and grated fruits with sugar.

But there is also the word “Varenye” in this language, which points to two facts at once - ancient 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 the English language as a borrowed word.

Fruit desserts like jam are common in world cuisine.

This is jam, kandir, confiture, chutney, fig, kai.

If you come across these words on the Internet, we are talking about a type of jam.

But only in the Russian version, this dessert is prepared using a special technology that is not typical of other national cuisines. Let's look at 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 the point of view of nutritional value, an orange and an 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 an apple with dense pulp looks a little unusual, but interesting - such a contrast is very harmonious: the pronounced aroma of orange zest does not contradict the completely neutral apple taste.

Apple and orange jam 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 maintain a transparent and stretchy, thick consistency.

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

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

If you need to prepare jam from ripe fruits, then add 2 g of pectin per kilogram of prepared (peeled) fruits; It is usually sold in spice departments.

The thickening of the jam also occurs due to the mass fraction of sugar, which should be up to 60-65% in the syrup. 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 too much of it can lead to sugaring of the product. But determining the exact amount of sugar in certain fruits at home is only possible approximately, using an organoleptic method.

To avoid sugaring the jam, add citric acid to it when cooking the syrup: when interacting with sugar in syrup, it partially (up to 40%) decomposes it into fructose and sucrose, helping to avoid not only the sugaring of the product, but also excessive consumption of carbohydrates. But it must 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 fermentation of the product 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 make jam, but, frankly speaking, 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 met 100%, you need to understand that cooking jam is the diffusion of liquids with different densities.

That is, it happens as follows: When heated, the dense and thick syrup displaces the cell sap of the fruit. But we must take into account that at the boiling temperature of the juice (100 ° C), the juice prevents the penetration of syrup into the cells of the fetus. This means that the syrup needs to be hotter and the juice to boil 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 by 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 difference in temperature between the syrup and the fruit, diffusion will occur faster, which, in turn, will allow more vitamins to be preserved due to the reduction in heat treatment time, during which the maximum loss of the most valuable substances occurs.

In order for the replacement of juice in fruits with sugar syrup to be successful, it is important to fully comply with the technology, especially when it comes to jam from apple slices with orange, in which the fruits initially have different densities. This means, at a minimum, first we need to equalize the density of oranges and apples.

You can do this in several ways:

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

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

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

There are many options, you just need to have a good understanding of the process of making jam from the inside, and 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

Preparation:

Trim off the rough parts of the stems of the "paradise" apples and remove the stems. Blanch them in boiling water for 7-10 minutes, place in a container with cold water, then drain in a colander and dry.

Remove the zest from the oranges, cut them into strips and set aside temporarily. Peel the fruits and remove the membrane film, place the peeled orange pulp into a bowl for making jam.

Apple jam with orange and cinnamon

Cover the orange pulp with sugar and bring to a boil.

Place the apples in the orange jam and cook for 5-10 minutes, 2-3 times. The jam should be brought to a boil, but not allowed to boil. During the last cooking, add vanilla and zest, stir immediately, remove from heat and pack the jam into sterile and hot jars.

Recipe 2. Apple jam slices with orange without sugar

Compound:

Water 300 ml

Honey, linden 700 g

Apples 1.5 kg

Oranges 1.2 kg

Preparation:

Wash and peel the fruits. Divide the oranges (medium size) into slices. Remove the core from the apples; do not cut off the skin so that the slices retain their shape better when cooked.

Melt honey in boiling water, skim off foam. Boil the syrup until the volume is reduced by 1/3, then cool it to 80 ° C, immerse the apple slices and cook, without 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 with parchment paper and cover with a plastic lid on top. Store in a cool place.

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

Compound:

Apple drying 1 kg

Figs 700 g

Orange juice 500 ml

Sugar 1 kg

Pectin 1 sachet

Preparation:

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 placed on top of the jam pan. Dry the fruits a little, and in the meantime, pour sugar into the water in which they were boiled, stir until dissolved, add orange juice and cook the syrup. Add pectin to the finished syrup, and after 2-3 minutes, immerse the dried fruits. Bring them to a boil, skim off the foam and turn off the heat. After cooling, heat to a boil again and start packing the jam.

Recipe 4. Apple and orange jam for the winter (quick method)

Compound:

Apples 1.0 kg (net)

Candied orange peels (slices) 0.5 kg

Sugar 800 g

Water 300 ml

Citric acid 50g

Preparation:

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

Preparation:

Peel and seed the apples, cut them into bars, and also cut the peels of the oranges.

Temporarily immerse the prepared fruit mixture in a solution of citric acid. Make a thick syrup from water and sugar. Remove the fruit from the water and transfer to the hot syrup. Cook 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 slices with orange and cranberries

Compound:

Cranberry 300 g

Sugar 1.3 kg

Candied orange peel (slices with peel) 500 g

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

Water 400 ml

Preparation:

Select the apples. It is better to use the “Renet Simirenko” variety, with dense and sweet pulp and green peel, which will look beautiful in syrup with orange pulp of oranges and scarlet cranberries. Cut the apples into slices with skin. Sort the cranberries, wash them, combine them with apples and pour hot, thick syrup made from sugar and water. Place the container on the fire and cook until it boils. Turn off the fire. After cooling, add candied orange peel to the jam and stir. Bring the jam to a boil again and pour into 0.5 liter jars. Pasteurize hot jars for 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 - useful 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 hardened. For the same purpose, cut parchment circles according to the diameter of the jar, soak them in a strong saline solution and dry before packaging.

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

Antonovka jam is the most affordable delicacy of all the sweet winter treats. This apple variety is one of the most common in our climate zone, so you can find it in almost every garden. This makes it easy to assemble the ingredients for jam without spending a penny. However, even in the markets, Antonovka is quite inexpensive and is almost always available for 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 add oranges, lemons and various berries. In this case, 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 and orange jam

Less commonly used are cardamom and nutmeg.

Antonovka jam is prepared in different ways. Some people prefer to cut apples into slices or quarters, while others grate them or even grind them in a blender to a puree. Fruit jam is obtained through the cooking process. They can languish in their 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 rolling. To do this, simply leave the jars in the refrigerator, closing them with airtight lids. The jam is served with tea, spread on bread, added to pies, put in compotes, and poured over pancakes and pancakes.

Amber jam from Antonovka with lemon

When properly prepared, Antonovka jam 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 except occasionally look into the pan with apples.

Ingredients:

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

Cooking method:

Peel the apples, remove the cores, cut the fruit into thin slices.
Pour sugar into a saucepan and add water.
Boil the syrup until the sugar is completely dissolved.
Pour syrup over apples and leave for 20 minutes.
Put the saucepan back on the fire and cook the apples after boiling for 20 minutes.
Let the jam sit for 3 hours, meanwhile cut the lemon into small squares.
Pour the lemon into the apples, stir and cook for another 30 minutes.

Five-minute jam from Antonovka in a slow cooker

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

Ingredients:

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

Cooking method:

Wash the apples well and cut into small cubes, removing the core in advance.
Place the apples in a multicooker bowl and sprinkle with sugar, leave for 2 hours.
Turn on the “Jam” or “Cooking” mode or, as a last resort, “Baking”.
Add vanilla sugar to the apples, wait for the jam to boil.
Boil for another 10-15 minutes and turn off all modes.
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

During cooking, citrus fruits turn into very appetizing candied fruits, which give the jam not only an additional flavor note, but also a stunning aroma. In this case, the delicacy will turn out to be very tender, light and transparent. The oranges should not be very large so that they have time to cook well. Ready apples become soft and golden.

Ingredients:

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

Cooking method:

Cut the oranges into 4 parts and place in a saucepan.
Add water and cook the oranges until the peel softens.
Pour sugar into the oranges and wait until all the grains dissolve.
Peel and core the apples and cut into small slices.
Boil the apples for 5 minutes, drain the water.
Place the apples in a saucepan with the oranges and cook until tender.
At the end, add cinnamon and mix the jam well.

Antonovka jam with lingonberries for the winter

Lingonberries will be an excellent complement 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 in modern kitchens. Before making 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 in one layer on a towel.

Ingredients:

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

Cooking method:

Pour sugar into a saucepan and add water, boil thick syrup.
Pour lingonberries into the syrup, boil and remove the pan from the heat.
Set the lingonberries aside for 1 hour.
Peel the apples, remove the cores and cut the fruit into small cubes.
Add the apples to the lingonberries and boil everything again, cook for 10 minutes.
Set the saucepan aside again for 1 hour.
Cook the jam until the apples are ready, add cinnamon 5 minutes before they are ready.
Place the finished jam into sterilized jars, roll up the lids and turn upside down.
After the jars have cooled, transfer them to a cool place.

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

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

Before making 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 is better 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 put the jam in jars, then let it sit well at room temperature after cooking;

For jam with whole slices, you need to take dense, strong fruits, otherwise the apple pieces will fall apart and turn into mush.
You can even use slightly unripe Antonovka, but then add more sugar to the recipe;

Carefully monitor the readiness of the apples so as not to overcook the jam on the stove. Burnt fruits will instantly spoil the aroma of the delicacy. In addition, this will lead to darkening of the syrup and its cloudiness.

Description

Apple and orange jam is a treat from childhood. It brings back memories of the delicacy that our mothers and grandmothers prepared. Having made this jam yourself, you can use it as a delicious filling for pies and pancakes, as well as for decorating pies and cakes.
If you add aromatic cinnamon to the dish, it will make apple jam a more sophisticated delicacy. Many housewives like to experiment with jam, adding various flavoring and aromatic additives, but if you are not sure that the result will be edible, you should not get too carried away with such experiments.
To prepare such jam, you need to select only the ripest and sweetest apples and oranges, so that after cooking the delicacy does not begin to sour or taste bitter. Apples of red or red-yellow varieties are best suited for it, as they usually have not only a pleasant sweet taste, but also an unusual aroma. As for oranges, their variety is unimportant. The main thing is that the fruits are sweet and aromatic.
The secret to making such a delicious jam is in the correct proportions of all added ingredients. To ensure that the delicacy remains apple-like, and the orange does not overwhelm the taste of apples with its rich aroma and taste, you need to add it based on the fact that you only need one citrus fruit per two kilograms of fruit. So, by taking the risk of adding more, you can end up with an orange marmalade with apples.
To quickly and easily make such a delicious delicacy at home, it is very important to read the recommendations of our recipe with step-by-step photos. They will help you not make mistakes in the process of preparing jam for the winter, and you can start cooking right now.

Ingredients

Apple and orange jam - recipe

The first step is to prepare all the necessary ingredients. If you like sourness, then take green apples, and if you prefer sweet fruits, you can choose red or yellow apples. Also prepare orange, lime or lemon, cinnamon and sugar.

Peel the apples, cut into slices and remove all the seeds. Grate the orange zest on a fine grater, mix with citrus juice and then add to chopped apples.

Pour the ingredients with sugar, cover with a lid and leave to infuse in a cool place for one hour so that the fruit releases juice, which will later be used as syrup.

After the apples release their juice, place the container with them on the fire and bring to a boil. After the dish has boiled for five minutes, add cinnamon and other aromatic spices and cook the jam, skimming off any foam that appears.

Stirring the delicacy regularly, cook it for about one hour. During this time, the apples should soften sufficiently.

Only after you can turn the mass into puree using a regular spoon or fork, can you remove the pan with the treat from the heat and send it to cool in a cool place.

The jars in which you will seal the apple jam with orange and lemon should be thoroughly sterilized by steaming, and then allowed to dry completely. Boil the lids in boiling water for a few minutes.

Place the finished puree into sterile containers and cover with lids. The apple and orange jam is ready. You can store it in the cellar or refrigerator and use it as needed.

Remember I told you how I cooked? It turned out very wonderful: both tasty and very beautiful. Inspired by such a successful experiment, I decided to go further: in addition to apples, I would also use pears: fortunately, this year they have a big harvest.

It seemed to me that pears would add some softness to the taste of the jam and make it more interesting. And you know, I was not mistaken! The result was a very tender, unsweetening jam, also appetizing, with an unusual, but pleasant and bright taste.

It cooks quickly and without hassle, so you don’t have to worry that something won’t work out. Stock up on fruit and hurry to the kitchen to cook!

Ingredients:

0.7 kg apples;
0.7 kg pears;
250 g oranges (1 large orange or 2 small ones);
200 g sugar;
2 g citric acid;
2-3 tbsp. l. water.

Preparation:

The weight of prepared apples and pears is indicated, that is, peeled and cored.

The amount of sugar is indicated for sweet apples and pears (that is, you need to increase it if necessary).

From the specified amount, 1 liter of jam is obtained.

We start by preparing apples and pears.

Wash the pears and apples. Peel and cut into pieces, removing the core. Immediately immerse the peeled fruits in cold water to prevent them from darkening.

When everything is cleaned, we weigh it to determine the required amount of sugar and oranges.

Then we chop the pieces of apples and pears into thin, up to 0.5 cm, pieces measuring 1.5-2 cm. We chop randomly, so don’t worry that you will get pieces of different shapes. The main thing is to remember the rule: the smaller we chop, the faster the jam will cook.

Pour water into a wide saucepan. You really need so little of it - just to moisten the bottom (then the fruit will not burn at the very beginning of cooking until the juice is released).

Pour in the chopped fruit and place on low heat. Simmer until soft, stirring every 7-10 minutes (cooking time depends on the type of fruit and can range from 20 to 30 minutes). When the fruits are soft, set them aside to cool slightly.

While the fruits are stewing and cooling, we have time to work on the oranges. We wash them and wipe them dry. Remove the zest from half, trying not to touch the white layer. This is very convenient to do with a special zest grater. We clean the rest of the peel, carefully removing all the white (bitter) areas.

Then we divide the oranges into slices. We clean the slices from the partitions. Add oranges to apples and pears.

Puree the fruits and oranges in a blender.

Place grated apples, pears and oranges in a saucepan, add grated zest, add sugar and citric acid. Mix everything and cook, stirring, for about 20-30 minutes (after 20 minutes the jam will be ready, and after 30 it will become thicker).

While the jam is cooking, prepare the jars and lids. Wash them thoroughly with water and soda and rinse. Boil the lids for 4-5 minutes, and sterilize the jars in a way convenient for you - over hot steam or in the oven.

We pack the finished jam into hot, dry jars and immediately seal it hermetically - roll it up or screw it on.

Apple jam with orange - general principles of preparation

Apple jam with orange slices

Apple jam with orange “Tender”

Apple jam with orange and lemon

Apple jam with orange and pears

0.6 kg of oranges;

3. Twist everything together.

Apple jam with orange and zucchini

Apple jam with orange and pumpkin

Apple and orange jam in a slow cooker

2.5 cups sugar;

Chief editor of the portal: Ekaterina Danilova

Recipe for apple jam with orange, secrets of choosing ingredients and

Apple and orange jam for the winter: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection and combination of products

Apple jam with orange – old taste, new aroma! Recipes for jam from apples and oranges for the winter and just like that

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

Thick, homogeneous, aromatic 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 a new twist to the treat, try adding orange to it!

Apple jam with orange - general principles of preparation

Apple jam with orange slices

A recipe for apple jam, in which orange pieces are placed. For this portion you will need one, but large, citrus. For apples, it is better to use the Antonovka variety and others like it.

1. Cut the washed apples and grind them through a meat grinder. You can use a grater. We discard the cores.

2. Transfer the cooked porridge to a saucepan or a convenient basin.

3. Add sugar to the apples and stir. Place on the stove and start heating.

4. Wash the orange, cut into slices, then crosswise. You will get pieces resembling triangles in shape. We don’t make them large so that flavorful inclusions are more common in the sweet delicacy.

5. Immediately add the oranges to the apples.

6. Pour water, cook after boiling for half an hour. Stir the mixture as often as possible so that the jam does not burn. Also, don’t let it boil too vigorously.

7. Using a clean ladle, scoop up the boiling delicacy, place it in sterile jars, and immediately seal it.

Apple jam with orange “Tender”

A recipe for a very tender and incredibly aromatic jam from apples and oranges, which is also quite easy to prepare. Use any fruit for this delicacy; varieties do not have a special role.

1. Wash the apples and cut them into pieces convenient for twisting.

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

3. Peel the peel, cut the citrus pulp into pieces, remove the seeds.

4. Twist the apples and oranges together.

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

7. Place the sweet mass on the stove.

8. Let it boil, turn the heat down to medium and cook for at least half an hour. We focus on consistency.

9. All that remains is to remove the jars and roll them up.

Apple jam with orange and lemon

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

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

2. Cut the lemon and oranges into slices, remove all the seeds.

3. Twist the citruses or puree them with a blender.

4. Add the citrus mass to the chopped apples.

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

6. Stir and let it brew for two hours.

7. Add water to the future jam.

8. Before cooking, stir well again and place on the stove.

9. For jam of medium consistency, cook the mixture 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.

0.6 kg of oranges;

1. Wash apples and pears. Cut the fruit into small pieces for twisting. If you use a combine, you can cut at random. We immediately discard the cores with seeds.

2. We also cut the washed oranges into pieces and remove the seeds.

3. 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 several hours to release the juice.

6. Let it cook. The exact time depends on the juiciness of the fruit. On average, this jam will also take 30-40 minutes.

Apple jam with orange and zucchini

Zucchini is a vegetable with a neutral taste. It's ideal for more than just caviar. It is often used in desserts. The jam with it turns out very tasty; you don’t need to add water to it.

1. Peel the zucchini if the skin is hard. We select seeds from any fruit, even if they are small. Cut the vegetable into pieces.

2. We also cut apples and oranges into pieces. Be sure to throw away the bones and cores.

3. Twist everything together until it becomes a paste.

4. Add sugar to the puree, stir and leave for at least thirty minutes

5. We send the jam to cook.

6. After boiling, reduce the heat, making sure that the mass does not burn.

7. After 45 minutes, you can lay out the sweet puree from the jar and seal it.

Apple jam with orange and pumpkin

A recipe for really sunny and bright jam, to which pumpkin is added. The cooking technology differs from those indicated above. The mass is crushed after preliminary boiling.

1. The recipe indicates the weight of peeled pumpkin. Cut it into cubes and throw it into the pan.

2. We also cut the apples into small cubes and add them to the pumpkin.

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

4. Steamed vegetables need to be cooled.

5. We erase the zest from the orange, you can immediately put it into puree.

6. Peel the citrus slices, cut into pieces, bypassing the thick veins and seeds. Transfer to the steamed mixture.

7. Take a blender and bring the mass until smooth. If you don’t have such a device, you can mash the steamed ingredients with a masher and cut the orange as finely as possible.

8. Pour granulated sugar and 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 and screw.

Apple and orange jam in a slow cooker

Cooking jam in a slow cooker is convenient because you don’t need to constantly stir the delicacy. A wonderful saucepan will prevent it from burning or scattering throughout the kitchen during active boiling.

2.5 cups sugar;

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

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

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

5. Turn on the baking mode again. Now prepare the treat for 40 to 65 minutes, depending on the desired thickness.

6. If the jam is intended for long-term storage, then you need to put the hot mixture into jars immediately after cooking.

Apple jam with orange - useful tips and tricks

You should not save sugar when cooking jam. If you add less sand than normal, the product may become moldy.

It is believed that for jam you need to choose fruits of the same degree of ripeness. But this does not apply to jam. It can be cooked not only from apples of different degrees of ripeness, but even from different varieties.

When cooking jam, you should give preference to low containers with a large diameter. The 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 onto a chilled plate.

The brown tint of the jam indicates that the delicacy was cooked over too high a heat and was burnt 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, the sweetness is sprinkled with sugar or powder, covered with a nylon lid, and put in the refrigerator. It can stay there for several months.

Apple jam with orange – old taste, new aroma! Recipes for jam from apples and oranges for the winter and just like that, Women's magazine

Jam also consists of fruit and sugar, but it is not the same as jam or jam. Thick, homogeneous, aromatic mass is ideal for sweet sandwiches, baked goods and

Apple and orange jam for the winter

Cooking time: Not indicated

In the morning, when you need to prepare a quick and nutritious breakfast, just spread thick apple jam on a piece of toasted bread.

– oranges – 600 g;

- cinnamon - 2 sticks;

Remove the core from the apples and peel them. Then cut into small cubes. You can make jam from unpeeled apples, but in this case the heat treatment time increases, and this, in turn, reduces the amount of beneficial vitamins in the fruit. Pour about 150 ml of hot water into a saucepan and place apple slices in it.

Add peeled and diced oranges to the apples. Remove a thin layer of zest from one orange.

Cook the fruits in a sealed container over low heat until the apples and oranges become completely soft. After this, you can throw them into a fine sieve and wipe, or grind them in a food processor. Jam made from pureed fruit will be more transparent and beautiful.

Mix the pureed mass with sugar and finely chopped zest. Place the jam on the stove and cook for 20 minutes.

At the end of cooking, add cinnamon sticks to the jam, which will add a pleasant aroma to the mixture. The readiness of the jam can be determined by placing a teaspoon of the mixture on a saucer. Well-cooked jam does not spread.

Pour the hot mass into clean, sterilized jars, and when the jam has cooled, seal them and store them in a dark place.

You can store the jam at room temperature.

Apple and orange jam, recipe

An unusually tasty and bright delicacy that will definitely brighten up your winter everyday life - apple and orange jam, recipe with photo.