Apple and orange jam – 5 recipes for the winter with step-by-step photos

You can prepare a whole bunch of necessary and tasty dishes and preparations from apples. One of these is jam. Now we would like to invite you to try making apple and orange jam. Sweet orange perfectly complements the sour apple. And if we talk about the usefulness of these two fruits, then we could write a whole article separately. Let’s take a closer look at several options for making this delicious dessert.

Pieces of apple and orange jam

Cooking time: 2 hours.

If you like to chew jam, feeling the slices of fruit, then this option is suitable for you. It is also suitable for entrails in baked goods. Lemon will give a special sourness, which we add in small quantities to the jam. You can eat it right away, or you can preserve it for the winter.

Ingredients

Manufacturing process

It is convenient to store such jam for a short time in the refrigerator. If you want to preserve it for the winter, then you should seal it hermetically in sterilized jars with iron lids. Enjoy your meal!

Apple and orange jam through a meat grinder

But this option is more suitable for those who like pureed jam. Where there is no place for slices and pieces. This product is pleasant to spread on bread and eat with tea.

Ingredients:

Apples – 1 kg.
Sugar – 1 kg.
Oranges – 1 pc.

Manufacturing process:

Wash the apples well. Because we will use a chopper, there is no need to remove the skin. It contains all the main vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) . Cut the apples into small slices and remove the seeds and cores. For this recipe, it is better to take sweet and sour varieties of apples.
We also do not remove the skin from the washed orange. We cut it into pieces, removing the seeds.
Alternately grind the fruits in a meat grinder.
Mix the resulting mass and add 1 kg of sweet sand to it. We leave it to stand for one night (that is, in the dark) .
The next day we transfer our puree into 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 don't have a meat grinder at home, use a blender. You can also grate the fruit on a small grater. Another option is to boil it in pieces and then rub it on a sieve. The main thing is desire! Bon appetit and success in making!

Apple jam with oranges in a slow cooker

If you see the word multicooker in a recipe, rest assured that you will save time. You can quickly make delicious jam without getting tired and doing everything without notice. The only thing is that you can’t fit a lot into the multicooker bowl, so it’s better not to count on large volumes right away. So let's get started.

Ingredients:

Apples – 1 kg.
Oranges – 4 pcs.
Sugar – 1 kg.

Manufacturing process:

Wash the apples and cut them into small cubes. At the same time, we get rid of the seeds and core. Please note that if the skin of the fruit is thick, it is better to peel it off.
Oranges are also well washed and peeled. Cut the pulp into small pieces. Don't forget to throw out unnecessary seeds.
We transfer our fruits into a dry and clean slow cooker. We fill them with 1 kilogram of sweet sand. Let stand for 30 minutes.
When the oranges and apples release a lot of juice, you can continue. If this does not work, add a little more sugar and wait another 10-15 minutes.
Turn on the multicooker to the “Pilaf” mode (for 40 minutes).
After this time the jam is ready. We transfer it into a bowl and treat ourselves to a sweet and sour dessert. Bon appetit!

Apple jam with oranges and cinnamon

The pleasant smell of cinnamon, apple and orange will compel you to make this jam any season. The final appearance and taste will depend on what type of apple you choose. If it is sour Antonovka, then the jam will come out in the form of a puree, and if the hardest 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.

Manufacturing process:

We wash the apples well. We cut off any damage or damaged areas from the skin. Cut the apples into slices, remove the core and seeds.
Transfer the apples to a container for making jam. Cover with sweet sand and let stand for about an hour. At room temperature, the apples will release juice during this period of time.
Scald the oranges with boiling water. Remove the zest from 1 fruit. With all this, make sure that the zest is without a snow-white rind, which will be bitter. There is no need to remove anything from the second citrus. Squeeze the juice from 2 oranges and strain it through clean gauze. Pour the purchased juice over the apples. We send our zest and cinnamon there. Mix everything well. Place on fire and turn on medium power. After the mixture boils, reduce the heat. Boil the fruit for about 1.5 hours, without forgetting to stir during all this.
When you see that the color and thickness of the jam is what you need, remove from the heat. When hot, pour into sterilized jars and close them for the winter. Bon Appetit everyone!

Original apple and orange jam with pumpkin

This jam is not the most common option. Pumpkin imparts a special taste and rich, catchy color. But almost everyone likes it and prepares it quite quickly and simply. Anyone should try it.

Ingredients:

Pumpkin pulp – 1.5 kg.
Apples “Antonovka” – 0.8 kg.
Oranges – 500 gr.
Lemon – 300 gr.
Cinnamon – 1 stick.
Sugar – 1.6 kg.

Manufacturing process:

We clean the pumpkin from the skin and seeds. Wash the pulp well and cut into small cubes. We wash the apples and cut them into two parts. Remove the core and then chop into slices or cubes.
Peel two lemons and cut into several pieces. Squeeze out the juice. We pour it over the apple cubes to prevent them from darkening.
Place the pumpkin and apples in a saucepan with a thick bottom. Add sugar and let stand for about 3 hours.
We wash other lemons along with oranges. Place them in a deep container and fill with boiling water. After a couple of minutes, remove the skin. Later we grind it on a grater. Cut the citrus pulp into cubes.
Place all our fruit ingredients into the pan, plus crushed cinnamon. Stir and add 200 grams of water. Bring the mixture to a boil. Afterwards we simmer for about an hour. Skim off the foam and stir from time to time.
Pour the jam into prepared jars and seal. Cool and store.

Savory apple jam with orange at home - 5 recipes

Apple jam is made with everything. With star anise, ginger, jellyfix, cinnamon, nutmeg and walnuts, lemon zest, vanilla sugar. Our family prefers apple jam with an orange, twisted through a meat grinder along with the peel.

Citrus zest is contraindicated for people prone to allergies.

This is the only drawback. But there are many advantages: it fights colds, reduces the possibility of the formation of stones in the gall bladder, reduces cholesterol levels (Insoluble in water, soluble in fats and organic solvents.) .

I agree that children don’t like the bitter-sweet taste, so I stocked up on a couple of recipes for making jam for the winter without orange peels.

Amber apple jam with orange - regular recipe
Recipe for the most delicious jam with orange and lemon
Jam with orange and cinnamon - quick and delicious in 40 minutes
Savory apple-orange jam: recipe in a pressure cooker
Awesome apple jam for the winter with peeled orange slices

Amber apple jam with orange - regular recipe

The method of making apples with the skin on allows the tasty piece to retain its shape. Transparent amber slices will be obtained from summer varieties: Antonovka, snow-white filling, pear, melba.

Do not make jam from different types of apples; the appearance will suffer.

Move the enamel dishes aside for a while. In an enamel container, the sweet syrup will burn.

In our case, suitable materials for cookware are stainless steel and copper. Our grandmothers cooked berries and fruits in a copper basin. I suggest making amber jam. Read recipes, watch videos.

Antonovka red barrel or other durable varieties - 2 kg
large orange - 2 pcs;
sweet sand - 1 kg.

We carefully wash Antonovka. Remove the skin.

Cut the apples into 4 parts, remove the seeds. Chop each quarter into small cubes.

Wash citrus fruits. Together with the skin, cut into slices and remove the seeds. Chop the orange into small cubes along with the zest. Pass it through a meat grinder.

Combine Antonovka and the twisted mass in one bowl, add sweet sand. Mix.

Place the contents on the stove. The jam should simmer gently over medium heat for 45-50 minutes. Don't forget to stir.

During this period of time, the syrup will thicken, and the Antonovka slices will become translucent with an amber tint.

The jam turned out not only beautiful, but also tasty, with the smell of orange. Sweet transparent slices attract attention, and you want to taste one spoonful of homemade sweets.

Naturally, you need to taste it, and it’s better to send the rest of the portion to the refrigerator shelf. In winter, apple-orange jam will seem even more fragrant.

Recipe for the most delicious jam with orange and lemon

The savory pie interior comes out with apples, oranges and lemons. The recipe is simple and consists of 5 steps.

We get rid of the seeds, cut 1 kilogram of apples into large slices.
Finely chop half a lemon and half an orange along with the peel.
We combine the ingredients and pour half a kilo of sweet sand on top. Let it sit for 40 minutes.
Cook citrus fruits with apple over low heat, stirring for 45 minutes.
Roll the hot jam into sterile containers.

Jam with orange and cinnamon - quick and delicious in 40 minutes

Not only Americans, but also Russians fell in love with the combination of cinnamon and apples. The spicy smell will bring back memories of a comfortable home if you open a jar of jam far from your native place. The combination of orange or tangerine with apples and cinnamon will please your family members.

I suggest preparing a tasty and healthy treat in 40 minutes.

snow-white filling - 2 kg;
sugar - 1.5 kg;
cinnamon - 2 teaspoons;
orange - 2 pcs;
water - 0.5 cups.

Pass the citrus fruit and peel through a meat grinder or grind in a blender.
Add a portion of sweet sand to the mixture. Bring the contents to a boil and only then add apples, cut into cubes or slices, as you prefer. Obviously, without core and seeds.
Cook the jam for 20-25 minutes. 5-6 minutes before readiness add cinnamon.
After cooling, the jam is placed in sterilized jars under screw caps.

Savory apple-orange jam: recipe in a pressure cooker

Now we will prepare the sweet without zest and apple peel.

apples with sourness - 1 kg;
medium-sized orange - 3 pcs.;
sugar - 600 gr.

We thoroughly wash the apples and oranges. We clean the fruits from skins and seeds.

Finely chop the fruit, put it in one container, add granulated sugar. Let the mixture sit until the sugar becomes moist from the fruit juice.

Transfer the contents into a pressure cooker. Cook in the “Jam” mode for 60 minutes, stirring occasionally. We do not close the steam valve.

We sterilize the containers. The jam is rolled up for the winter.

Awesome apple jam for the winter with peeled orange slices

Dear housewives, do not be afraid to experiment. If you find pears in the refrigerator, cook apple and pear jam with oranges. Combine apple with vanilla sugar and banana.

It is convenient to cut apples with a special device, with the help of which the core is also removed.

Apple and orange jam

Option 1: Apple and orange jam for the winter - a traditional recipe

The combination of sour apples and citrus fruits is very successful. In our selection of jam recipes we will look at options for jam made from apples and oranges. You can prepare it for the winter for long-term storage, or you can make regular jam so you can enjoy it right away. The first recipe will be traditional, then we will prepare several options that are quite popular among housewives.

Ingredients:

two kg of apples;
half a kg of oranges;
one and a half kg of sugar;
100 20 ml water;
cinnamon optional.

Step-by-step recipe for apple and orange jam for the winter

Boil water and pour boiling water over clean and washed oranges. Then wipe the entire surface of the skin with a brush. Why is this being done? We wash off the wax and paraffin that are used to treat citrus fruits during cultivation.

Then cut into small pieces and place in a pan. Pour in water and boil for 10 minutes over low heat.

Add sweet sand and cook for another fifteen minutes. As soon as the skin softens, the watery mass turns into a light yellowish syrup.

Wash the apples, remove the skin, remove the core and seeds and cut into medium slices. Place them in a saucepan with the oranges and citrus syrup. Continue cooking over low heat until the jam reaches the desired thickness. But you need to cook it for at least an hour. With all this, the apple and orange jam is constantly mixed.

Option 2: A quick recipe for apple and orange jam for the winter

When we need to cook something quicker or at least reduce our preparation time, a multicooker will come to the rescue. We will prepare delicious and colorful jam, spending not so little of our own time; the multicooker will do everything else.

Ingredients:

one kg of apples;
three oranges;
a glass of sweet sand;
two tablespoons of boiled water;
a pinch of cinnamon.

How to quickly make apple and orange jam for the winter

To make jam with apples, you need to cook them. Usually the core with seeds is removed; also remove the skin with a knife or vegetable peeler.

Let's cut the apples into the usual slices, just not very thick.

Rinse the oranges and remove their skins. Divide into slices and chop them into cubes.

Place a third of the apples into the multicooker bowl and pour in some of the sweet sand. Pour orange cubes on top, also a third part, and more sugar.

Repeat layers: apples - sugar - oranges - sugar. Then add the indicated amount of water and, if desired, a pinch of cinnamon.

Close the lid and select the “Stewing” or “Cooking” program. Set the timer for one hour.

During this period of time, sterilize the jars. You can use a special sterilizer or simply hold the jars over steam. Then they are laid out on a clean towel.

Fill the jars with hot jam and screw the lids tightly. As with any winter storage, first turn everything upside down. Cover with a blanket and cool.

After the containers have cooled, we place them in a cold space for long-term storage.

Option 3: Apple jam with oranges and lemons

We will not remove the peel of the oranges; it will soften when boiled, it will become smooth, almost like a puree, and will not spoil the taste of the jam. In addition, it is the peel of oranges that gives a bright, rich color. Let's add a little sourness with lemon and balance with sweet apples.

Ingredients:

one kg of apples;
one kg of sweet sand;
one lemon;
one orange.

Step by step recipe

Wash the apples well and tear off the tails. We cut them into slices around the core and throw it away. Then we turn the slices into small cubes.

Wash the orange and lemon, chop into pieces and puree with a blender. Then add sugar to the resulting mass and mix.

Place the container with citrus fruits and sugar in a water bath. This is done as follows: Pour water into a large saucepan and bring to a boil. We place a colander on top of it, and place a container with citrus fruits in it.

Dissolve the sugar completely.

Now we combine what we purchased with apples and cook for half an hour over low heat in a saucepan.

Prepare unstained, sterilized jars and lids. To prevent the jars from bursting when filling, place a metal tablespoon inside.

Fill with hot jam from apples, oranges and lemons. Screw the lids on and check the tightness by turning them upside down.

Wrap in a blanket and leave for a day until completely cool. The jam is stored in a cool, dark place.

Option 4: Amber jam from apples and oranges

In this recipe, the apples will be processed in the usual way, but we will do the oranges differently. We remove the zest and squeeze out the juice, so we will get a delicious and beautiful amber jam.

Ingredients:

two kg of apples;
one and a half kg of sweet sand;
one orange.

How to cook

Wash the apples well, remove the core and cut into fine slices of medium thickness.

You don't have to remove the skin. Place the apples in a bowl and cover with sweet sand.

Wash the orange and pour over boiling water. First, remove the zest with a small grater, then squeeze out the juice and add to the apples - stir everything.

We leave what we purchased for three hours. We need the fruit to produce its own natural juice.

Place everything on low heat and bring to a boil. Now boil for 5 minutes and leave until completely cool.

We leave the container with apple and orange jam in the kitchen all night (that is, in the dark) .

So, the next day, turn on the heat again, bring to a boil and cook the jam for another 5 minutes. Let cool and repeat the function in the evening. It turns out that we cook during the day and in the evening, and all day and all night (that is, the dark time of day) the jam arrives and cools. The whole procedure is repeated five to six times.

We determine the readiness of the jam by the film that appears on the surface, the thickness and translucency of the apples.

At the very least, boil it for fifteen minutes and immediately roll it into containers. Close the lids tightly and prepare for long-term storage using the usual method.

Appreciate what a beautiful amber color it is, and the taste is just as good.

Option 5: Soft apple and orange jam

In this version, the main difference is the puree mixture. This jam will especially appeal to children and the older generation.

Ingredients:

one kg of apples;
one kg of oranges;
one and a half kg of sweet sand.

Step by step recipe

First you need to rinse the apples and oranges. We remove all the peel from the oranges along with the snow-white fibers. Next, the oranges are cut into several parts to make it easier to process with a blender.

Peel the apples, cut out the core and cut into slices.

Now everything is passed through a meat grinder or processed into puree in a blender. Cover with sweet sand.

Stir everything and put on fire. It is best to use a pan with a thick bottom.

When the jam begins to simmer slowly, it must be boiled for 40 minutes, stirring constantly with a spatula.

If you want the thickest consistency, increase the cooking time.

When the jam is cooked, it is immediately poured into clean jars and the lids are tightly screwed on. Once cooled, store in a cool place.

Note: Some housewives improvise and add Zhelfix pectin to it 5 minutes before the jam is ready. After hardening, the jam will acquire the thickness of marmalade.

Apple jam with oranges

Apple jam with lemon and orange. Very tasty.

Not long ago I was given many, many apples - carrion collected after the rain. The apples turned out to be small and wormy in places. But very tasty. And I walked in circles, not daring to take on the task of washing and cleaning this stuff. The idea of preparing jars also gave me nightmares. Well, I'm just tired.

The first 2 oranges purchased for jam were eaten on the first evening. A bite with apples. Do you think I wanted to eat all the fruit and be freed from the responsibility of making jam? Surely you are right. But the apples did not run out.

For several days, all my friends received an answer to the question: “What are you doing now in the evening” - “I’m making apple jam with oranges”... Well, well, I honestly and with all my heart was going to create this any evening last week. And my mother, who knew when I started “cooking” it, didn’t even ask, she just laughed.

Finally, I bought the newest oranges and took the plunge. And as I began to wash and peel the apples, they called from work and said that people were in a hopeless situation and there was not a single person in the town who would agree to help them on their day off... I thought about it, that, apparently, it was fate, I fell asleep peeled apples with sugar and went to help people out.

But I finished cooking the jam! Friends, it tastes amazing. Juicy, fresh, clearly noticeable... it will sit for a little while and will certainly gel, just like any jam with apples. That's why I'm sharing the recipe.

How many lemons or oranges to use for jam?

For my own jam, I used 2 oranges + 1 lemon per 2 kg of apples. But you can only eat 1 orange or 1 lemon. All the same, even a slight citrus sourness will enrich the syrup in which the apple pieces are boiled. And it will add piquancy to the jam.

You can take more oranges and/or lemons. This is not important. Add as many citrus fruits as you can find and don’t mind using them for jam.

Proportions for apple jam with oranges and lemons

I made 2 batches of jam with different proportions. Choose the recipe that produces jam that is comfortable for you to store (in the basement refrigerator or at room temperature). The most delicious taste is the one that needs to be stored in a cold place (but the usual 1:1 option is also quite good).

Apples to half sugar (1:0.5 – in weight measures, in kg)

Peeled apples – 1 kg;
Sugar – 0.5 kg;
Orange, lemon - optional and to taste (at least 1 citrus).

Store this jam in the basement or refrigerator.

Apples with sugar 1:1

Peeled apples – 1 kg;
Sugar – 1 kg;
Oranges and lemons – as much as you can have.

How to make orange-lemon apple jam

Wash the apples, remove the core and all excess (peeling is not necessary, I boiled the apples with the skin). Cut into large pieces (small apples were cut into 4-6 slices, later each one - crosswise). There is no point in cutting into thin, long slices; all the jam will spread into jam. And large large pieces will retain apple juiciness and will magically melt in your mouth, dousing you with the freshest sourness... it is unclear where it was preserved in the jam.
Peel citrus fruits (lemon, orange). Cut into pieces the size of apples. But you can simply squeeze the juice into apples. I like the pieces better. They meet so unexpectedly among the apples... Surprising and delighting.
Cover everything with sugar. You can let it sit for several hours so that the fruits release juice (this is if you are tired and are not able to cook right away). If you are ready, cook immediately.
Place the jam on low heat, stirring frequently at first to prevent it from burning. Boil, pour into prepared jars and close.

Cook apple jam in an enamel bowl.

How long to cook apple jam

It all depends on your mood and busyness. If you are determined to finish the job right away, then cook the apple jam for about 40 minutes (after boiling). Until the jam thickens (a drop that falls on a cool saucer does not spill).

Another option: cook any of them in 3 batches of 5 minutes each with a break between cooking of 8-12 hours. Bring to a boil and cook for 5 minutes. Remove from heat. Let it brew. Later boil 2 more times. After the third, place the roast in clean, sterilized jars and close with lids.

There is a completely high-speed option, bring the apple jam to a boil. Cook for 15 minutes. Close. Store in a cool place (basement, refrigerator). It is very tasty, especially if there is not enough sugar - only half the weight of apples.

How to wash and sterilize jars for preparations

Jars should be washed with a clean sponge and baking soda or dishwashing detergent. Just rinse thoroughly later. Let the jars flow around (turn them upside down).

Later they need to be sterilized - either over bubbling water on a kettle or a special lid with a hole that fits onto the pan. You can simply put the jar in a bowl and pour boiling water from a kettle over the entire perimeter. I understand that some people sterilize canning jars in the oven, but I haven’t tried it and I don’t want to mess with the oven. Both hot and troublesome. In my opinion.

Lids should be washed in the same way as jars. Steel and screw-on ones - boil for a couple of minutes. For plastic ones, just pour boiling water over them (otherwise they will cook and become deformed when left in hot water for a long time).

What kind of lids to cover the jam with?

For apple jam with a 1:1 ratio, any lids are suitable: steel, plastic (nylon), twist-off lids. It is stored without problems.

The same lids are suitable for unsweetened apple jam. But I would close it hermetically, in other words. screwed or steel ones that roll up.

Although, nylon ones can also withstand if the jam storage space is quite cool. Then I advise you to put the jam in a circle of paper soaked in vodka or alcohol. Or pour 2 tablespoons of vodka on top. And only later close it with a plastic lid. This will help increase the shelf life of the jam.

I closed this jar with a twist-off lid, very simply and conveniently. It is equivalent in density to an ordinary tin lid, which is closed with a seaming machine.