Apple jam with oranges for the winter

Ingredients

Oranges – 1 kg

141 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

I suggest making apple jam with oranges for the winter. You can always find a use for this jam: from serving simply with tea, to layering cakes and various desserts. At the moment there is a large assortment of apples on the market, choose any according to your own taste, although I would recommend taking sweet and sour apples. It is better to package the jam in small containers, then you can treat your friends to it.

To make jam from apples and oranges for the winter, prepare the necessary products according to the list. In the ingredients I indicated the weight of oranges and apples with skin. I cooked from half of the indicated goods.

Wash the oranges thoroughly with warm water and wipe dry with a napkin. Carefully remove the zest from the oranges with a vegetable peeler or a special device, without touching the snow-white layer.

Divide the oranges into slices and remove the membranes and seeds.

Peel the apples and remove the core. Grind the apples by grating them or finely cutting them into pieces.

Place the apples in a saucepan, add water and cook until soft with the lid closed. The finer the apples are chopped, the faster they will cook. I cooked for 20 minutes. After this, rub the apples through a sieve, return them to the pan, add sugar, pieces of oranges and zest.

Place the pan with jam over medium heat and cook for 15-20 minutes, stirring.

Pack the hot jam into dry sterile jars, screw the lids on tightly and turn the bottom upside down. Wrap the jars until they cool completely. Apple jam with oranges is ready for the winter. I didn’t roll up some of the jam, but left it so I could use it right away. It turned out very tasty!

Home cooking

Recipes by Inna Zhugastrova

Apple jam with oranges (jammy), canning for the winter

Autumn, apple picking, we have already baked a bunch of pies, recipes are at the link given to us, we ate too much apple puree and sorbet, used apples in salads and cooked meat dishes with them. It's time to make my favorite apple jam (jam) - thick, with an orange smell, almost transparent. Apple jam with oranges is perfect for desserts, as a layer and inside of sweet pastries. The thickness of the jam is regulated by the cooking time, and the jelly depends on the type of apple - the more sour the apples, the better. It is permissible to add spices to confitures; I close one jar for my own exotic lovers, with hot hot peppers. All recipes with apples are at the link given to us.

Compound:

Apples – 1 kg
Large orange - 1 piece
Sugar - 500-600 gr
Water – 250 ml
Lemon juice - from half a lemon
Spices - to taste

How to prepare and preserve for the winter thick, transparent, fragrant apple jam with oranges, lemon juice and spices (jammy)

For a kilogram of apples, I take 1 orange; if the apples are sour, then the juice of half a lemon; if they are very sweet, then the juice of a whole one. Any spices are suitable, I usually add cinnamon and star anise at the end of cooking, and, as I already wrote, I make one jar spicy, with the addition of hot pepper.

Apples, orange, lemon for confiture

Peel the apples, save the skins

Do not throw away the peel, it contains a lot of pectin, which gives the jam its jelly, pour a glass of water over the peelings and cook over medium heat for 10 minutes.

Boil apple peel with a glass of water

Meanwhile, cut the apples into quarters and remove the seeds.

Cook apples - remove seeds

Cut the apples into small pieces.

Cut apples into small pieces

The skin is cooked, remove it with a slotted spoon.

Remove the skin with a slotted spoon

Place the apples in the peel broth and cook over low heat, covered, stirring occasionally until soft (15-18 minutes).

Add apples and cook until soft

Remove the zest from the orange.

Remove orange zest

Peel the skin and remove the films. There should be chunks of orange pulp left.

Cut the pulp out of the orange

The apples are cooked, drain and reserve the juice. I got 160 ml of juice.

Drain and reserve juice from apples

If you want to cook confiture with pieces of fruit, then cut the orange pulp. I will grind it with an immersion blender so that I get a homogeneous jam. Add orange pulp and zest to apples.

Combine apples, orange and zest

Use an immersion blender to puree the fruit, add sugar and juice.

Grind the fruit into a homogeneous mass, add juice and sugar

Cook uncovered, stirring, over low heat.

Cook apple jam without lid

An essential ingredient of confiture, unlike jam acid ; during the cooking process, add lemon juice (you can replace it with half a teaspoon of citric acid) and spices.

Add lemon juice and spices

Cook for 20 to 35 minutes, I cooked for 25 minutes, I am satisfied with the thickness as in the photo.

Confiture (jam) from apples and oranges is ready

Need to keep it in mind. that after cooling the jam will become even thicker. Sterilize jars and boil lids. You can see how to sterilize jars in the microwave in the Canning post. Place the jam in sterilized jars, seal it with a lid, place bottom up, wrap and leave until completely cooled. Before filling the last jar, I put a flame pepper cut in half into the jam and stirred. From this amount of goods I got a little more than a liter of jam.

Apple jam with oranges for the winter

Apple jam is not bad on its own, but if you prepare it with oranges, using our recipe, it will turn out much more interesting, tastier and more aromatic.

There is nothing complicated in making it; the jam thickens unsurpassedly and quite quickly without gelatin, gelatin and similar additives. All you need are apples, oranges, sugar, and our step-by-step master class.

Ingredients:

apples – 1 kg (already peeled);
orange – 1 piece (large);
sugar – 0.6 kg.

How to make apple jam with oranges for the winter

We carefully wash the orange using a brush. Wipe the orange dry. Remove the zest from the orange by grating it on a small grater.

We thoroughly wash the apples with running water. Peel the apples and cut them into 4 parts and remove the seeds and core. To prevent them from darkening, store peeled pieces of apples in a cool saline solution (10 g of salt per 1 liter of water). But we don’t store it this way for long; after 30 minutes of storage, some varieties of apples will still begin to darken.

Cut the prepared apple quarters into random small pieces. The main thing is that the pieces are approximately the same size, then they will be cooked immediately.

Place the chopped apples in a saucepan and add sugar. You can take a little less sugar, 0.5 kg - we will adjust the final amount later, tasting the jam.

Stir and place the pan on the stove. Start cooking over low heat, covered, for 10-15 minutes. From time to time, 2-3 times, mix. The sugar should dissolve and a lot of juice will be released. Don't worry: if the pan is made of stainless steel with a thick bottom, the apple mixture will not burn.

Apple and orange jam

Preparation time: 10 min.

Production time: 50 min.

Number of servings: 10 pcs.

Ingredients

Orange-apple jam

Apples are rich in pectin (a gelling substance), but the jam from these fruits alone does not come out very fragrant, with an average taste. That is why they add various fruits and berries (especially those low in pectin), which radically change not only the taste properties of the finished product, but also give it a wonderful appetizing appearance.

The same amount of sugar is put into jam as in preserves. For people with diabetes, xylitol or sorbitol is used instead of sugar. For 1 kg of fruit and berry raw materials, take 500–600 g of xylitol or 700 g of sorbitol.

How to make “Apple and Orange Jam” step by step with photos at home

To make jam, you need to take apples (preferably the Snow White variety), oranges, sugar and 2 glasses of water.

Carefully wash the oranges, peel them, divide them into slices and remove their snow-white films.

Remove the zest from the orange peels using a grater, without touching the snow-white subcortical layer.

Wash the apples, peel them, remove the seed nests and grate them on a large grater.

Pour water over the apples and cook until softened into a puree.

Rub the puree through a sieve or frequent colander.

Add sugar, zest and peeled orange slices to the hot puree.

Stir the mixture and cook with constant stirring for 12–15 minutes. Immediately package the finished jam into dry, sterilized jars, cover with boiled lids and seal.