Antonovka jam with orange for the winter. Homemade apple jam with orange

Fruit desserts are loved by many and are widely used in cooking around the world. But due to the cooking technology they have different names: confiture or jam. This is all a type of jam. The sweetness of apples and oranges has a beautiful amber color and wonderful aroma. Most often, citrus fruits are peeled and then added to the delicacy. But in certain recipes this is not necessary. Grinding the peel will add brightness to the fruit combination.

Classic jam recipe

Apples go well with any berries and fruits. And based on the traditional step-by-step version of preparing this sweetness, you can experiment by adding additional ingredients.

It is worth considering that for this recipe you need to choose sweet and sour varieties of apples.

You will need:

1 kg of apples and oranges;
2.5 cups sugar;
0.5 glasses of water.

How to cook:

1. Wash the fruits and dry them with a towel.
2. Remove the skin and core from the apples. Cut into small cubes and throw into the pan.
3. Cut off the dense parts of citrus fruits - top and bottom. Pour boiling water over and cut into slices and pass through a blender or meat grinder. First you need to remove the seeds from the fruit.
4. Add orange puree to apples and add sugar. Its quantity is regulated, the minimum is indicated in the recipe.
5. Mix all ingredients thoroughly and place on the stove. Before boiling, the mixture is cooked at maximum heat.
6. After the boiling process begins, reduce the heat and continue to cook on low. Cover the pan with a lid, but not completely.
7. Cook for about 1.5 hours - the apple cubes will become soft. Stir the mixture periodically to prevent the jam from burning.
8. If the fruits do not produce the required amount of syrup, you can add the specified amount of water.
9. Cool the finished apple-orange delicacy and package it in sterilized containers. Roll up the lids and store in the refrigerator or basement.

Amber jam from oranges and apples

This sweetness can be served with tea with pancakes, or used as a layer for a cake. It is better to package the dessert in small jars, then it is easy to treat it to family and friends.

You will need:

1 kg each of citruses, apples and sugar.
400 ml water.

How to cook:

1. Wash the oranges thoroughly under the tap. Wipe with a towel and carefully remove the peel. A vegetable peeler is suitable for this. The white layer under the zest is left untouched.
2. Rub the skin. And distribute the fruits themselves into slices and free them from film and bones.
3. Wash the apples, remove peels and seeds. Grate or cut into small cubes.
4. Place in a saucepan. Cover with water and cook, covered, until soft (about 20 minutes).
5. Then rub through a sieve and return to the pan. Add sugar, add oranges and zest.
6. Place on medium heat and cook for 15-20 minutes. Stir occasionally.
7. Distribute hot jam into pasteurized jars. Screw on the lids and turn the containers upside down. Wrap in a blanket until completely cool.

How to cook a delicacy in a slow cooker?

For the lucky owners of such a kitchen aid, you can prepare sweets in it. You will need:

300 g of each fruit;
600 g sugar;
0.5 tsp. ground cinnamon

How to cook:

1. Wash the fruits, let dry or wipe with a paper napkin.
2. Cut the apples into 4 parts and remove the core.
3. Also divide the citrus fruits into quarters and remove compacted areas.
4. Place the fruits in the multicooker bowl. Add sugar and cinnamon.
5. Select the “Stew” mode, cooking time – 1 hour.
6. After cooking, bring the mixture to a puree using a blender.
7. Sterilize lids and containers for jam.
8. Pack treats into them and seal tightly. You can also simply cover the jars with parchment and tie them with thick thread.
9. Store in the basement or refrigerator.

Apple jam with hints of citrus

The sweetness contains not only oranges, but also lemon. Due to this, the jam has a unique aroma with sourness. It also has an exquisite color.

You will need:

2 oranges;
2 kg apples;
1 kg sugar;
1 lemon;
ground cinnamon - to taste;
1 tbsp. water.

How to cook:

1. Wash the fruits.
2. Peel and core the apples. Divide the remaining pulp into slices and place in a thick-walled pan.
3. Remove the zest from the citruses and cut into slices. Remove the seeds as you go.
4. Add oranges and lemon to apples.
5. Add granulated sugar and mix thoroughly.
6. Leave for 3 hours to release the juice.
7. Place on the stove and wait for it to boil.
8. Then add cinnamon and filtered water.
9. Continue cooking the jam for another 1 hour over low heat.
10. Distribute the finished product into prepared containers and roll up the lids.
11. Turn over and wrap with a blanket until completely cool.

You can sterilize jars in the oven - half an hour at 180 degrees. Apple jam with orange - delicious and easy to prepare at home. It is eaten immediately or poured into jars. And this is one of the options to preserve the harvest for the winter. Then you can open the amber delicacy and treat your guests to it.

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 start 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 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, so to speak, 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 jam in 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.

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

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.

3 Making a dessert with chopped fruit

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 Pouring) 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 orange jam with a taste of apples.

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.

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.

Apple jam with lemon and orange. Very tasty.

Recently 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 thought of preparing the jars also terrified me. Well, I'm just tired.

The first 2 oranges bought 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? You're probably right. But the apples did not run out.

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

In the end, I bought new oranges and took the plunge. And as soon as I started washing and peeling the apples, they called from work and said that people were in a hopeless situation and there was not a single person in the city who would agree to help them on their day off... I thought that, apparently, this was fate, I covered the peeled apples sugar and went to help people out.

But I finished cooking the jam! Friends, it tastes amazing. Juicy, fresh, clearly tangible... it sits for a little while and will definitely gel, like any jam with apples. Therefore, I am sharing the recipe.

How many lemons or oranges to use for jam?

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

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

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 convenient for you to store (in the basement refrigerator or at room temperature). The most delicious is the low-sweet one - the one that needs to be stored in a cool place (but the regular 1:1 option is also very 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).

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 any excess (it is not necessary to peel the apples, I boiled the apples with the skin). Cut into large pieces (cut small apples into 4-6 slices, then cut each one crosswise). There is no point in cutting into thin long slices; all the jam will spread into jam. And large voluminous pieces will retain apple juiciness and will wonderfully melt in your mouth, dousing you with fresh sourness...preserved in jam from nowhere.
Peel citrus fruits (lemon, orange). Cut into apple size pieces. But you can simply squeeze the juice into apples. I like the pieces better. They appear so unexpectedly among 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 cannot cook right away). If 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.

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 falling on a cold saucer does not spread).

Another option: cook 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. Then boil 2 more times. After the third, place hot into clean, sterilized jars and close with lids.

There is actually a quick 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 little 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 well afterwards. Let the jars flow around (turn them upside down).

Then they need to be sterilized - either over boiling 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 know 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. It’s both hot and troublesome. In my opinion.

Lids should be washed in the same way as jars. Iron and screw-on ones - boil for a few minutes. For plastic ones, simply pour boiling water over them (otherwise they will cook and become deformed when kept 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: iron, plastic (nylon), . It stores without problems.

The same lids are suitable for unsweetened apple jam. But I would close it hermetically, that is. screwed or iron ones that roll up.

Although, nylon ones can also withstand it if the place where the jam is stored is cold enough. Then I advise you to lay the jam in a circle of paper soaked in vodka or alcohol. Or pour 2 tablespoons of vodka on top. And only then 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 simple and convenient. Its tightness is equivalent to a regular tin lid, which is closed with a seaming machine.

In every housewife's cookbook you can find many options for homemade preparations for the winter. Jam is considered the most favorite and delicious dessert. It is prepared from various fruits - cherries, apricots, oranges, plums and of course apples. Thanks to such a wide variety, housewives can afford to improvise in conservation. In this article we will look at the step-by-step technology for making apple and orange jam for the winter.

The preparation of delicious, juicy fruits begins on August 20, after the Orthodox holiday of the Apple Savior. For those who do not follow church dates, apples must be canned immediately after picking.

There are many options for preparing a sweet treat: in the oven, in a slow cooker, or in a saucepan on the stove. Citrus fruits can be added together with zest, as well as peeled or using freshly squeezed juice. But these are not all the nuances and subtleties that anyone who decides to make aromatic apple jam with orange needs to know:

It is recommended to blanch hard fruits in hot water for 5 minutes before canning. The peel will soften during heat treatment and will be ready for further cooking;
It is recommended to cook several times, this way you can achieve an amber hue and the required consistency. To do this, bring the mixture to a boil and cook for 7 minutes. Remove to cool, and then repeat the process in the same way 3 more times;
When harvesting apples, it is necessary to strictly observe the proportions of the products. Otherwise, the jam will ferment or become sugary. You can save dessert from the last negative factor if you add a little citric acid to it;
If, however, it was not possible to prevent the crystallization process of the jam, then the container with the contents must be placed in a pan with warm water. Place the structure on the stove and heat until the dessert liquefies;
mold on the surface of the treat. It must be removed immediately, and the jam must be placed in a saucepan and brought to a boil again. Add more sugar at the rate: per 1 kg of dessert - 180 g of sweet component.

Traditional recipe

Jam is a favorite sweet treat for many people. Housewives often use it as a filling when preparing homemade, aromatic pastries. What could be better than a hot mug of tea, with small pieces of apples in sweet syrup as a snack? Apple and orange jam, the recipe for which we will consider below, will help complement a cold winter evening by creating a cozy and romantic atmosphere. Sweet lovers will love this dessert.

Products:

apples - 2 kg;
oranges - 2 kg;
granulated sugar - 1 kg.

Work order:

To prepare this dish, it is allowed to use hard and unripe apple fruits. Whether or not to peel oranges is up to you. It is important to remember that if you add citrus fruits along with zest, the finished product will acquire a slight bitter taste. In order to avoid it, you need to remove the skin, white veins and seeds.
Wash the fruits, peel and remove the skins and seeds (oranges, if necessary). Chop the apples into medium-sized cubes and place them in a suitable container.
Cut the oranges into 2 parts, and then into slices 2-3 mm thick. Then cut each slice into small pieces. Place in a blender bowl and grind until the mixture turns out not puree-like, but with small particles.
Place the prepared products into a thick-bottomed pan and add granulated sugar. Mix thoroughly, cover and leave on the kitchen counter for 2 hours. This way the ingredients will release their own juice and the jam will turn out even tastier. If you don’t have time, you can skip this point.
Place the container with the contents on the stove and boil. Reduce heat to low and cook for 45-55 minutes. Do not forget to stir so that the mass does not have time to burn.
After time, the finished jam should acquire a rich amber hue. The apple pieces will become transparent and the syrup will become thick.
The sweet dessert is completely ready. Place in clean, sterile jars and seal tightly. Leave on the kitchen counter until completely cooled, put in the cellar for storage.

For mom, for grandma...

Delicious and clear jam in slices

According to this recipe, you can prepare a fragrant dessert in a slow cooker or in a simple enamel pan on the stove. Let's look at how to make clear jam from apples and orange slices.

Products:

apples - 2.4 kg;
oranges - 1.3 kg;
lemon - 300 g;
granulated sugar - 1.5 kg.

The process will be like this:

Wash the apples, remove skins and seeds. Chop into slices of equal size. For large specimens, each slice is cut in half.
Wash the citrus fruits, peel them and divide them into slices. Chop each of them into small pieces or grind in a meat grinder. Be sure to remove the seeds and white film, as they give the finished dish a slight bitterness.
Place the citrus mass and apple slices into an enamel bowl and carefully add granulated sugar. You need to stir so as not to damage the integrity of the slices. Cover and leave on the kitchen counter to release enough juice.
Place the container with the contents on the stove, set the heat to medium. Stir gently from time to time. It is best to use a plastic spatula for this action. After boiling, continue cooking for 5 minutes, cover and cool. Then repeat the heating and cooling procedure 3 more times.
Bring the cooled finished mass to a boil and place in clean, sterile jars. Close tightly, turn the lid down and wrap in a warm blanket. Store in a cool place.

Dessert with pumpkin pulp, apples and orange

The taste of a familiar delicacy can be changed, for example, by adding pumpkin puree. The preparation acquires a rich shade and a bright, unusual taste. So, next is Antonovka jam with orange and pumpkin for the winter.

Products:

granulated sugar - 1.6 kg;
apples of the Antonovka variety - 0.8 kg;
pumpkin pulp - 1.5 kg;
lemon - 300 g;
oranges - 500 g;
cinnamon - 1 stick.

Operating procedure:

Peel the pumpkin from seeds and skin. Wash the pulp and chop into medium-sized cubes. Rinse the apple fruits, cut into 2 parts and remove the seed box. Chop the fruit into slices or cubes, as you prefer.
Peel two lemon fruits and cut into several pieces. Using a juicer, extract pure juice. Gently pour the apple slices in a thin stream so that they do not have time to darken.
Combine pumpkin pulp with apples in a thick-bottomed bowl. Cover with granulated sugar and leave for 3 hours, covered with a lid, on the kitchen table.
Meanwhile, rinse the remaining lemons and oranges under running water, place in a deep bowl and pour boiling water over them. Leave for a few minutes. Peel off the skin, which is then finely chopped on a grater into thin shavings. Citrus pulp, cut into small cubes.
Add citrus fruits, zest, chopped cinnamon to the contents of the pan, stir and add 200 ml of filtered liquid. Place on the stove and bring to a boil. If foam forms, be sure to remove it. Continue cooking over low heat for 60 minutes.
Place in clean, sterile jars, seal tightly, cool and store in the cellar.

Making winter preparations from apples and oranges is quite easy. It is important to follow the preparation recipe and sanitary conditions. When cooked correctly, the dessert turns out tasty and aromatic. For taste variety, it is allowed to add vanilla and cinnamon.

I first tried this apple jam with orange zest at my friend’s place. Actually, I don’t really like sweet preserves, but this preparation won me over. This apple and orange jam has many advantages. Firstly, it is not at all difficult to prepare. Secondly, this is a great way to use up unripe apples.

Gardeners will understand me. After all, so often autumn apples fall in the summer while still green. It’s impossible to eat such fruits, but it’s a shame to throw them away. This apple jam with orange zest, cinnamon and cloves is a great way out of this situation. I will only note that apples of any variety are suitable.

We will need:

1 kg apples;
1 kg sugar;
1 cinnamon stick;
5-6 sprigs of cloves;
100 g orange zest.

How to make apple jam with orange zest, cinnamon and cloves

To begin, thoroughly wash and chop the apples. You can cut the slices any way you like. All the same, the jam will turn out almost homogeneous.

Place the apples in a saucepan and add sugar. It should be taken into account that 1 kilogram of sugar is taken per 1 kilogram not whole, but already chopped apples

Otherwise, apple jam with orange zest will turn out sickly sweet.

Let stand for about 30 minutes. During this time, the apples will release a little juice - put on low heat. We wait until the sugar dissolves, bring to a boil, and turn off.

After 2 hours, put it on the fire again, add orange zest, a cinnamon stick (can be replaced with ground cinnamon, 1 tablespoon) and cloves. Boil, cool and repeat the procedure a third time.