Jam from apples and oranges. Pear-apple jam with orange "Fruit mix Jam jam jam from apples and orange

Fragrant and thick jam from apples with oranges, prepared according to this recipe, will turn out very tasty. It can be added to baked goods or used as a fruit layer in a homemade cake.
In the morning, when you need to prepare a quick and nutritious breakfast, just spread thick on a piece of toasted bread.

Jam is prepared without much hassle and rather quickly, it contains a large amount of sugar, which ensures good preservation of the blanks even when room temperature.

It will take 1 hour and 20 minutes to prepare jam. These ingredients will make 2 cans with a capacity of 500 g.



Ingredients:
- oranges - 600 g;
- apples - 1 kg;
- sugar - 1.3 kg;
- cinnamon - 2 sticks;




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




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




We cook the fruits in a sealed container over low heat until the apples and oranges are completely soft. After that, you can throw them on a fine sieve and wipe, or chop in a food processor. Jam from pureed fruit will be more transparent and beautiful.




Mix the mashed mass with sugar and finely chopped zest. We put the jam on the stove, cook for 20 minutes.




At the end of cooking, we put cinnamon sticks in the jam, which will give the blanks a pleasant aroma. The readiness of jam can be determined by putting a teaspoon of the mass on a saucer. Well boiled jam does not spread.




We pour the hot mass into clean sterilized jars, and when the jam has cooled down, cork them and store them in a dark place.




You can store jam at room temperature.

No less delicious

As usual, it's best to start from the very beginning. easy way cooking, and our first recipe is just that. For him, you will need approximately 1.8 kilos of apples and 1.2 kilograms of oranges, in total you should get 3 kilos of fruit. Also prepare 1.5 kilos of sugar and 1.5 cups of water. First you need to 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 apart.

Sliced ​​apple jam

Best for apples special knife for cutting into slices - 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 lobules 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, after which we wait about 10 minutes so that all the grains are completely dissolved and the syrup thickens. Place slices of oranges and apples in a separate deep cooking container, pour syrup over fruits. We put the pan on the stove and light the gas, adjusting the smallest fire. Bring the workpiece to a boil and turn it off. You should wait about 1 hour for the juice to stand out and soak the slices of fruit slightly softened from heating. Then we 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 (you can overnight). After the time has elapsed, bring to a boil again and lay out the resulting sterilized jars. We roll up and chill.

The following recipe is quite interesting in that 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 spice, you can add 2-3 grams of ground cinnamon. First, wash all the fruits well, then divide the oranges into quarters along with the peel and immerse in pre-boiled water, where they boil until the peel is soft, usually it takes about 5 minutes. Add sugar to the resulting broth with citrus juice and continue to cook so that the resulting syrup thickens slightly.

Orange with peel for jam

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

This time we offer you a recipe in which citrus fruits will be cooked in the form of a homogeneous mass, for taste and thicker syrup. We take 2 kilos of apples ( preferably White Bulk), 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 the oranges, from which the inner partition films should be removed, are finely chopped, you can use a blender for the same purpose. Cut the apples into slices, removing the cores with seeds.

Apple jam with oranges

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, we 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 crushed orange for half an hour, you get a rather liquid preservation, but the recipe does not limit you in time. Therefore, you can get a rather thick dessert if you cook from 45 minutes to 1 hour on a very low heat. When you consider the product ready (after at least 30 minutes), spread the jam in sterilized jars and roll up.

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 fruits well and peel them. At the same time, oranges should be divided into slices, removing the partitions, and chop the apples with a blender, meat grinder or grater, simultaneously removing the cores with seeds. We turn the peel separately into zest, thanks to which you will get a taste almost with a hint of apples.

Pour the amount of water indicated in the recipe into a container with grated or ground apples and put on a small fire. After boiling, continue to cook until you get a liquid puree, if necessary, grind it through a sieve. Next, pour granulated sugar with zest there 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 you need to hold for 1-2 minutes before that 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.

A large number of all kinds of blanks for the winter are made from apples. Among other things, jam, which is served with tea as an independent dessert, is very popular. But more often they are used for fillings of pies and pies. Cooking technology has long moved away from classic recipe- in the annals of cooking you can find many interesting variations on this theme.

To prepare delicious jam for the winter, both parts of apples and mashed apples are used in recipes. You will need ripe fruits with a slight sourness. They are washed without fail, for some recipes they are peeled, damage is removed.

Cut into halves or quarters, remove the testicles. Then blanched over steam (under the lid) until completely softened.

To make the jam more uniform, apples are better puree by passing through a meat grinder or blender.

In order for the pulp not to darken during preparation, already processed fruit slices are stored in salted water, then washed.

The best jam recipes at home

Someone cooks exclusively apple jam, someone likes to combine fruits or add other ingredients. It is recommended to try all the recipes below in order to significantly diversify the winter feast.

AT classic version jam should be thick. Therefore, the raw material will have to be boiled in several stages. Sugar will help to thicken, which is taken 2-3 kg per 5 kg of apples. The peculiarity of the preparation of jam is the complete absence of water. The algorithm used by the hostesses is quite simple:

• steamed apples are rubbed through a sieve and laid out in a basin;
• boil down to half the volume;
• add all the sugar and continue to cook, constantly stirring.

The readiness of jam is determined by the “drop” method. Putting a small amount on a dry cold plate, allow to cool. If the drop does not blur when tilted, then the jam has thickened. You can remove from the fire, pack in jars and immediately roll up.

Thick tasty apple jam "Amber": video

The recipe is named so because the jam on the stove will not stand for long, but the preparatory moments will take time. Apples are prepared as described above. For jam, both small slices and mashed potatoes are suitable (as you like). Taking 1 kg of sugar for 2 kg of fruits, they act in this way:

• the ingredients are combined in a basin and put in a cool place overnight so that the apples release juice;
• mix well, put on fire and bring to a boil;
• adding 1 tsp. cinnamon, boil for 5 minutes and pack in jars.

Cinnamon can be replaced with vanilla sugar and, if desired, add lemon zest. In spite of fast cooking sweet dish, you can do without subsequent sterilization.

When one dessert is complemented by another, it turns out a real "feast of tastes". Those who have not yet tried to cook jam with condensed milk can adopt this recipe:

• cutting apples (5 kg) into small pieces, put in a saucepan with a thick bottom;
• add 1 glass of water (you can’t do without liquid in this recipe);
• cover with a lid, stew for half an hour, stirring every 5 minutes;
• removing from heat, apples are pureed in any usual way;
• pour ½ cup of sugar and add 400 g of condensed milk;
• mix well, cook for 5 minutes and pack immediately.

Jam looks like condensed milk, but has unusual taste that all family members will enjoy.

Jam, cooked separately from each type of fruit, tastes good. If you combine plums and apples in one basin, you get unusual combination taste and aroma. True, in the preparatory phase, 1 more stage will be added:

• ripe plums (5 kg) without wormholes are cut into halves and the pits are discarded;
• put in a basin, add a glass of water and boil in ½ volume;
• sugar (5 kg) is introduced into the plums in small portions and continue to boil with constant stirring;
• separately reduced in volume apples (5 kg) and mixed with sweetened plums.

When a drop of jam stops spreading over the saucer, you can pack it in jars.

Tasty and thick homemade jam from apples and plums for the winter: video

This recipe is similar to the previous one. Fruits (1 kg each) are harvested separately. At the same time, apples are treated as in the above options, and the following technology is used for pears:

• the fruits are freed from seed nests and cut into slices (the skin can be left);
• placed in a blanching net (colander) and placed in a water bath;
• stand until the pears are completely softened;
• then rubbed through a sieve, adding 0.5 liters of water, over which the fruit was blanched;
• spread in a basin and mixed with applesauce;
• boil down to half the volume;
• adding 0.8 kg of sugar, keep on the stove until the desired density.

Packed jam, as always, hot. Cool upside down and only then take out to a cool room.

Apple-pear jam for the winter: video

Someone prefers to grind fruit for winter preparations in a blender or food processor, but most still act the old fashioned way - they twist apples (and other components) in a meat grinder. Moreover, this tool can be used at different stages of the process.

Option 1

• Pass 2 kg of apples without seeds and peel through a meat grinder;
• mix with sugar (1.5 kg) and let it brew for 2 hours;
• bring to a boil and immediately remove from the stove;
• after 12 hours, add lemon twisted in a meat grinder to the mass;
• boil again and leave for 12 hours;
• in the third run, boil for 5-7 minutes and pack in jars.

Option 2

• sliced ​​​​apples (2 kg) pour a glass of water;
• add 0.4-0.5 kg of sugar and mix well;
• bring to a boil and cook for 7-10 minutes;
• set aside so that the jam is completely cooled;
• pass through a meat grinder and add another 1 kg of sugar;
• boil for 15 minutes;
• add cinnamon to taste and after 5 minutes remove from heat.

In the second recipe, the amount of sugar can be varied at your discretion. But you need to take into account that the lack of sweet sand will make the jam too sour and it will quickly disappear.

By adding citrus to jam, you get not just a fragrant dessert - it is great way cheer yourself up. The dish acquires a beautiful color, and the constituents of the orange useful material make jam a cure for many diseases. The preparation will take the hostess a small amount of time, and it will bring a lot of pleasure:

• apples (1 kg) and orange (1 pc.) are cut into small slices, having previously removed the seeds;
• fall asleep with sugar (0.6 kg) and insist 4 hours;
• add chopped almonds or walnuts(150 g);
• cook over low heat for 1.5-2 hours, stirring constantly.

If the last stage is tiring for the hostess, you can break the cooking into several runs for 20 minutes every 12 hours. This will take only 2 days, but there will be free time for other activities. Yes, and the jam will not burn, which is important point in the workpiece.

Jam from apples, oranges and lemons for the winter: video

The combination of different fruits in one jar is a common thing, but not everyone has tried apples with vegetables. This recipe suggests combining apples with pumpkin. It is worth experimenting once and the dessert will immediately become a signature dish of the family. And the guests will rack their brains about what the jam is made of. The algorithm here is quite simple:

• 800 g of peeled pumpkin are placed in a saucepan and stewed until softened;
• then, while still warm, they are passed through a meat grinder or rubbed through a sieve;
• apples of sour varieties without skin and seeds (1.5 kg) are steamed and also pureed;
• the masses are combined and 0.5 kg of sugar is introduced;
• knead until smooth, boil by 1/3;
• add another 0.5 kg of sugar and crushed orange peel (1/4 tsp);
• languish on the stove for some more time, until the mass decreases to half the original volume.

Having packaged in jars, the dessert is not rolled up, but first the necks are covered with gauze folded in 2 layers. On the second day, waxed paper is soaked in vodka and the jars are closed with it, tied with woolen or linen twine. This jam is recommended to be used as a filling in pies, as well as served with pancakes.

This household appliance already eliminates any flaws in cooking. After all, the process is monitored by the program. But the main points still fall on the hostess:

• apples are peeled and seeds are removed;
• a glass of water is poured into the bowl and apple skins are placed;
• evaporate for 10 minutes, this is enough for the gelling pectin of the peel to remain in the liquid;
• boiled cleanings are removed, and apple slices are put in their place;
• sugar (0.8 kg) is added and the “stewing” mode is turned on;
• after 60 minutes, turn off and gently stir;
• stand for another hour, but already in the “baking” mode with the lid not completely closed.

At the last stage, the jam is mixed a couple of times. If the density seems suitable before the indicated time, you can safely turn off the slow cooker and pack in jars.

In this recipe, not all varieties of apples are suitable - you need to choose only very sweet ones. To obtain the required density, 5 parts of cut fruit are taken for each part of water (for example, 0.5 l of liquid is enough for 2.5 kg of fruit). The whole process takes a little time:

• apples are poured with water and boiled for 15-20 minutes;
• the whole mass is rubbed through a sieve;
• boiled to the desired density.

So that the jam lasts longer and does not lose palatability, after packaging, the jars are subjected to sterilization - 0.5 l for 15 minutes. It is advisable to store the workpiece in a dark, cool place.

The above recipes are variations that make it clear the basic principles of cooking. apple jam. You can combine fruits with any ingredients from the dacha, in any proportion. Even a pure apple dessert for tea, made from assorted varieties with different colors, will be incredibly tasty and fragrant.

Sometimes the usual apple jam or jam gets bored and you want something unusual and tasty. You can make apple jam with oranges.

Citrus fruits will give new taste and an unusual aroma of apple jam. Making jam in a slow cooker is not difficult. Such jam can be served in winter with pancakes, pancakes or buns with tea or milk. Delicious and fragrant. Sweet lovers will definitely like this jam.

Required Ingredients:

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

Cooking process:

Wash oranges well warm water. You can even pour boiling water over the oranges so that they wash well. Grate orange zest on a fine grater.

Clean the pulp of oranges from the white part of the peel and seeds. Send the oranges to 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. Boil the orange puree after boiling for 10 minutes.

Meanwhile, wash and peel the apples. Cut them into small pieces and put them in a slow cooker. Set the "Extinguishing" mode and cook the jam for 1 hour, stirring from time to time.

At this time, sterilize well-washed jars.

Apple jam with orange for the winter

Do the same with the lids.

Arrange the finished jam in 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, cutting out the core, cut into medium-sized slices. You can peel the apples if you like, but you don't have to.

Wash oranges very well. Peel oranges and cut into small pieces. You need to do this with a sharp knife so that the juice does not have time to flow from the oranges.

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

Place apples and oranges in a slow cooker, sprinkling with sugar. You don't need to mix the fruit.

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

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

While the jam is cooking, prepare the jars and lids. Arrange hot jam in jars and roll up with metal lids.

Apple jam 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 washing them well beforehand. Then cut the apples into thin slices and send them to the slow cooker.

Peel oranges. Cut the oranges into slices, being careful not to lose their juice. Put the sliced ​​oranges in the slow cooker with the apples.

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

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 multicooker, mix everything.

Having set the “Jam” mode, cook jam from apples with oranges and lemons for 1.5 hours. If there is no “Jam” mode, then select the “Extinguishing” program.

During the cooking process, do not forget to stir the jam from time to time. Arrange hot jam in prepared jars and roll up.

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

Thick, homogeneous, fragrant 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 some freshness to a treat, try adding an orange to it!

Apple Jam with Orange - General Cooking Principles

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

Oranges require careful washing, as they often undergo numerous treatments. Citruses are washed with a brush, you can use baking soda, douse the fruit with boiling water. In jam, oranges are usually laid completely, taking out the seeds. Sometimes the white crust is cleaned. Citruses are put in a delicacy less than apples. Sometimes one fruit is enough for 2-3 kg of apples.

Jam is not prepared without sugar. Use ordinary sand. It is added to fruits immediately, sometimes they are allowed to stand together to extract juice. Usually the mass is boiled on the stove. You can use a slow cooker for cooking jam, the recipe is just below.

Jam from apples with orange slices

The recipe for apple jam, in which the orange is laid in slices. For this portion you will need one, but a large citrus. Apples are better to use varieties "Antonovka" and the like.

Ingredients

3 kg of apples;

1 orange;

0.2 l of water;

Cooking

1. We cut the washed apples, twist them through a meat grinder. You can use a grater. We discard the stubs.

2. We shift the cooked porridge into a saucepan or into a convenient basin.

3. Add sugar to apples, stir. We put it on the stove, start heating.

4. Wash the orange, cut into slices, then across. You will get pieces that resemble triangles in shape. We do not make them large so that fragrant blotches are more common in a sweet treat.

5. We immediately throw oranges to apples.

6. Pour water, cook after boiling for half an hour. Stir the mass as often as possible so that the jam does not burn. Also, do not let it boil too actively.

7. With a clean ladle, we collect a boiling delicacy, lay it out in sterile jars, immediately seal it.

Apple jam with orange "Gentle"

The recipe for a very tender and unusually fragrant jam from apples and oranges, which, moreover, is quite simple to prepare. Use any fruit for this delicacy, the variety does not have a special role.

Ingredients

2 kg of apples;

2 oranges;

1 kg of sugar.

Cooking

1. We wash the apples, cut them into pieces that are convenient for twisting.

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

3. Peel the peel, cut the citrus pulp into slices, take out the seeds.

4. Twist the apples and oranges together.

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

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

7. We send the sweet mass to the stove.

8. Let it boil, remove the fire to an average level and cook for at least half an hour. Let's focus on consistency.

9. It remains to clean the jars, roll up.

Apple jam with orange and lemon

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

Ingredients

2.5 kg of apples;

2 oranges;

150 ml of water;

1.5 kg of sugar.

Cooking

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

2. Cut the lemon and oranges into slices, take out all the bones.

3. Twist the citruses or puree with a blender.

4. Add the citrus mass to the chopped apples.

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

6. Stir, let it brew for two hours.

7. We add water to the future.

8. Stir well again before cooking, put on the stove.

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

0.6 kg of oranges;

1.2 kg of pears;

1.6 kg of sugar.

Cooking

1. We wash apples and pears. Cut the fruit into small pieces for twisting. If a combine is to be used, then it can be cut arbitrarily. We discard the cores with seeds immediately.

2. We also cut the washed oranges into pieces, take out the seeds.

3. We 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 a few hours so that the juice stands out.

6. Set to boil. The exact time depends on the juiciness of the fruit. On average, this jam will also take 30-40 minutes.

Jam from apples with orange and zucchini

Zucchini is a vegetable with a neutral taste. It is ideal not only for caviar. It is often used in desserts. Jam with it turns out to be very tasty, you do not need to add water to it.

Ingredients

1 kg zucchini;

1.5 kg of apples;

0.5 kg of orange;

1.6 kg of sugar.

Cooking

1. Peel the zucchini if ​​the skin is hard. In any fruit, we choose seeds, even if they are small. We cut the vegetable into pieces.

2. We also cut apples and oranges into pieces. Bones and cores must be thrown away.

3. We twist everything together to the state of gruel.

4. Pour sugar into the puree, stir and leave for at least thirty minutes

5. We send jam to cook.

6. After boiling, reduce the fire, make sure that the mass does not burn.

7. After 45 minutes, you can lay out the sweet puree from the jar, cork.

Apple jam with orange and pumpkin

The recipe is really sunny and bright jam, in which pumpkin is added. The cooking technology is different from those mentioned above. The mass is crushed after preliminary boiling.

Ingredients

1 kg pumpkin;

1.4 kg of apples;

1 orange;

120 ml of water;

1.1 kg of sugar.

Cooking

1. The weight of the peeled pumpkin is indicated in the recipe. We cut it into cubes, throw it into the pan.

2. Apples are also cut into small cubes, thrown to the pumpkin.

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

4. Steamed vegetables need to be cooled.

5. We erase the zest from the orange, you can immediately transfer it to the puree.

6. We clean the slices of citrus, cut into pieces, bypassing thick veins, bones. We shift to the steamed mass.

7. We take a blender, bring the mass to homogeneity. If there is no such device, the steamed ingredients can be crushed with a crush, and the orange can be cut as small as possible.

8. Pour sugar sand, 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, twist.

Jam from apples with orange in a slow cooker

Cooking jam in a slow cooker is convenient because you do not need to constantly stir the delicacy.

A wonderful saucepan will not let it burn or scatter throughout the kitchen with active boiling.

Ingredients

1 kg of apples;

0.5 lemon;

1 orange;

2.5 cups of sugar;

1.5 cups of water.

Cooking

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

2. Pour the peel with the ode indicated in the recipe. We put in a saucepan on the stove and cook for 25 minutes, filter. You get a little more than half a glass of valuable broth with pectin, which will make the workpiece thick.

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

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

5. Turn on the baking mode again. Now we cook the delicacy from 40 to 65 minutes, depending on the desired density.

6. If the jam is intended for long-term storage, then decompose into jars you need a hot mass immediately after cooking.

Do not save sugar when cooking jam. If you lay sand less than the norm, the product may become moldy.

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

Interesting recipes for apple jam with oranges

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

When cooking jam, preference should be given to low dishes with a large diameter. 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 on a chilled plate.

The brown hue of the jam indicates that the delicacy was cooked on too high a fire, burned in places. For a golden, amber hue, you need to boil the mass slowly.

So that mold does not appear in an open jar of jam, the sweetness is sprinkled with sugar or powder, closed with a nylon lid, and put in the refrigerator. It can stay there for several months.

In English, there is a word "jam" - a fruit dessert made from whole and grated fruits with sugar.

But there is also the word “Varenye” in this language, which indicates two facts at once - the old 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 loanword.

Fruit desserts like jam are common in world cuisine.

This is jam, candir, confiture, chutney, fig, kay.

If you meet these words on the Internet, we are talking about a variety of jam.

But only in the Russian version this dessert is prepared according to a special technology that is not characteristic of others. national cuisines. Consider 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 point of view nutritional value orange and 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 the apple, with dense pulp, looks a little unusual, but interesting - such a contrast is very harmonious: the pronounced aroma of orange peel does not contradict the completely neutral apple taste.

Apple jam with orange 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 retain a transparent and stretching, thick consistency.

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

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

If it is necessary to make jam of their ripe fruits, then add 2 g of pectin per kilogram of prepared (peeled) fruits; it is sold, as a rule, in the departments of spices.

Thickening of the jam also occurs due to the mass fraction of sugar, which in the syrup should be up to 60-65%. 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 an excess of it can lead to sugaring of the product. But to determine the exact amount of sugar in certain fruits at home is possible only approximately, in an organoleptic way.

To avoid candied jam, add citric acid to it when cooking syrup: it, when interacting with sugar in syrup, partially (up to 40%) decomposes it into fructose and sucrose, helping to avoid not only sugaring the product, but also excessive consumption of carbohydrates. But it should 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 the product to ferment during storage. Therefore, jams based on invert syrups or with the addition of molasses must be pasteurized and the jars hermetically sealed.

AT home canning there are several ways jam cooking, but, frankly, 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 100% met, you need to understand that jam cooking is the diffusion of liquids with different densities.

That is, it goes like this: dense and thick syrup, when heated, displaces the cell juice of the fruit. But it must be taken into account that at the boiling point of the juice (100 ° C), the juice prevents the syrup from penetrating into the cells of the fetus. So, it is necessary that the syrup be hotter, and the juice boils 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, 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 temperature difference between the syrup and fruit, diffusion will be faster, which, in turn, will allow you to save more vitamins due to the reduction of the heat treatment time, at which the most valuable substances are lost.

To replace juice in fruits sugar syrup was successful, it is important to fully comply with the technology, especially when it comes to apple jam with orange slices, in which the fruits initially have different densities. So, at least, to begin with, it is necessary to achieve an equalization of the density of oranges and apples.

You can do this in several ways:

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

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

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

There are many options, you just need to have a good understanding of the process of cooking jam from the inside, to understand that each action leads to a certain result.

Recipe 1. Apple jam with orange for the winter

Composition:

Oranges 2.6 kg

Sugar 2 kg

"Ranetki" 3.0 kg

Cooking:

Cut off the rough parts of the stalks from the "paradise" apples and remove the stalks. Blanch them in boiling water for 7-10 minutes, put them in a container with cold water, then put them in a colander and dry.

Remove the zest from the oranges, cut into strips and temporarily set aside. Peel the fruits from the skin and membrane film, put the peeled pulp of oranges into a bowl for cooking jam.

Apple jam with orange and cinnamon

Sprinkle orange pulp with sugar and bring to a boil.

Transfer apples to orange jam and cook for 5-10 minutes, 2-3 times. Bring the jam to a boil, but do not let it boil. At the last cooking, add vanilla and zest, mix immediately, remove from heat and pack the jam in sterile and hot jars.

Recipe 2. Apple jam with orange slices without sugar

Composition:

Water 300 ml

Honey, linden 700 g

Apples 1.5 kg

Oranges 1.2 kg

Cooking:

Wash and clean fruits. Divide oranges (medium size) into slices. Remove the core from the apples, do not cut the skin, so that the sliced ​​\u200b\u200bsections keep their shape better when cooked.

Melt the honey in boiling water, remove the foam. Boil the syrup until the volume is reduced by 1/3, then cool it to 80 ° C, immerse the apple slices and cook, not 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 parchment paper and cover with a plastic lid. Store in a cool place.

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

Composition:

Apple drying 1 kg

Figs 700 g

Orange juice 500 ml

• Sugar 1 kg

  Pectin 1 sachet

Cooking:

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 set on a jam pot. Dry the fruits a little, and in the meantime, pour sugar into the water in which they were boiled, mix it until dissolved, add Orange juice and boil the syrup. Add pectin to the finished syrup, and after 2-3 minutes, immerse the dried fruits. Bring them to a boil, remove the foam and turn off the heat. After cooling, heat to a boil again and proceed to packing the jam.

Recipe 4. Apple jam with orange for the winter (quick way)

Composition:

Apples 1.0 kg (net)

Candied orange (slices) 0.5 kg

Sugar 800 g

Water 300 ml

Citric acid 50g

Cooking:

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

Recipe 5. Apple jam with orange for the winter (with orange peels)

Composition:

Sugar 1.7 kg

Orange peel 500 g

Apples 1.5 kg

Water 500 ml

Cooking:

Peel the apples from the skin and seeds, cut into bars, also cut the peel of the oranges.

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

Composition:

Cranberry 300 g

Sugar 1.3 kg

Candied oranges (slices with skin) 500 g

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

Water 400 ml

Cooking:

Pick apples. It is better to use the variety "Renet Simirenko", with dense and sweet flesh and green skin, which will look beautiful in syrup with orange-fleshed oranges and scarlet cranberries. Cut apples into slices with skin. Sort cranberries, wash, combine with apples and pour hot and thick syrup, sugar and water. Put the container on the fire and cook until it boils. Turn off the fire. After cooling put in jam candied oranges, stir. Bring the jam back to a boil and pour into jars of 0.5 liters. Pasteurize hot jars for a couple of 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 - 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 set. For the same purpose, cut mugs of parchment, according to the diameter of the jar, soak them in a strong saline solution and dry before packaging.

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

Antonovka jam is the most affordable delicacy of all sweet sunsets for the winter. This variety of apples is one of the most common in our climate zone, so you can find it in almost every garden. This allows you to easily collect the ingredients for jam without spending a dime. However, in the markets, Antonovka is quite inexpensive and is almost always on 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 put oranges, lemons and various berries in it. At the same time, 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 jam with oranges

Less commonly used cardamom and nutmeg.

Antonovka jam is being prepared different ways. Someone prefers to cut apples into slices or quarters, while others rub them on a grater or even grind them in a blender to a puree state. Fruit jam is obtained during the cooking process. They may languish in 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 twisting. To do this, the jars are simply left in the refrigerator, closing them with airtight lids. Jam is served for tea, smeared on bread, added to pies, put in compotes, poured over pancakes and pancakes.

Amber jam from Antonovka with lemon

Antonovka jam with proper preparation It 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 - just occasionally look into a saucepan with apples.

Ingredients:

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

Cooking method:

1. Peel the apples, remove the cores, cut the fruit into thin slices.
2. Pour sugar into a saucepan and cover with water.
3. Boil the syrup until the sugar is completely dissolved.
4. Pour apples with syrup, leave for 20 minutes.
5. Put the saucepan back on the fire and cook the apples after boiling for 20 minutes.
6. Let the jam brew for 3 hours, meanwhile cut the lemon into small squares.
7. Pour lemon over apples, mix and cook for another 30 minutes.

Jam "five minutes" from Antonovka in a slow cooker

apple jam can be cooked fairly quickly. To do this, you can use both a regular saucepan and a multicooker bowl - which will be at hand. Vanilla sugar will add extra flavor to the dish, but if you wish, you can exclude this ingredient from the list. It is also often replaced with cinnamon - this seasoning goes well with apples.

Ingredients:

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

Cooking method:

1. Rinse the apples well and cut into small cubes, removing the core in advance.
2. Put the apples in a multicooker bowl and sprinkle with sugar, leave for 2 hours.
3. Turn on the “Jam” or “Cooking” mode, or, in extreme cases, “Baking”.
4. Add vanilla sugar to apples, wait until the jam boils.
5. Boil for another 10-15 minutes and turn off all modes.
6. 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

Citrus fruits during cooking turn into very appetizing candied fruits, which give the jam not only an additional flavor note, but also an amazing aroma. In this case, the delicacy will turn out to be very tender, light and transparent. Oranges should not be very large so that they have time to boil well. Ready apples become soft and golden.

Ingredients:

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

Cooking method:

1. Cut the oranges into 4 pieces and put in a saucepan.
2. Add water and cook the oranges until the peel softens.
3. Pour sugar over oranges and wait until all the grains dissolve.
4. Peel apples and cores, cut into small slices.
5. Boil the apples for 5 minutes, drain the water.
6. Transfer apples to a saucepan with oranges and cook until tender.
7. At the end, add cinnamon and mix the jam well.

Antonovka jam with cranberries for the winter

Lingonberries will be a great addition 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 you cook 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 out in a single layer on a towel.

Ingredients:

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

Cooking method:

1. Pour sugar into a saucepan and pour it with water, boil a thick syrup.
2. Pour lingonberries into the syrup, boil and remove the pan from the heat.
3. Set the cranberries aside for 1 hour.
4. Peel the apples, remove the cores and cut the fruit into small cubes.
5. Pour apples to lingonberries and boil everything again, cook for 10 minutes.
6. Set the saucepan aside again for 1 hour.
7. Boil the jam until the apples are ready, 5 minutes before the readiness to add cinnamon.
8. Arrange the finished jam in sterilized jars, roll up the lids and turn upside down.
9. After cooling the jars, transfer them to a cool place.

Now you know how to make Antonovka jam according to the recipe with a photo. Enjoy your meal!

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

• Before you cook 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's best 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 roll the jam into jars, then let it brew well at room temperature after cooking;
• For jam with whole slices, you need to take dense, strong fruits, otherwise the pieces of apples will fall apart and turn into gruel.

  You can even use slightly unripe antonovka, but then add more sugar to the recipe;

• Carefully monitor the readiness of apples so as not to overexpose the jam on the stove. Burnt fruit will instantly spoil the flavor of the treat. In addition, this will lead to a darkening of the syrup and its turbidity.

Remember when 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 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 jam, make it more interesting. And you know, I was not mistaken! It turned out very tender, unsweetened 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 of apples;
• 0.7 kg of pears;
• 250 g oranges (1 large orange or 2 small ones);
• 200 g of sugar;
• 2 g citric acid;
• 2-3 tbsp. l. water.

Cooking:

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

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

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

We start by preparing apples and pears.

My pears and apples. Peel and cut into pieces, while removing the core. Peeled fruits are immediately immersed in cold water so that they do not darken.

When everything is cleaned, we weigh 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 1.5-2 cm in size. We chop arbitrarily, so do not worry that you will get pieces of different shapes. Most importantly, remember the rule: the smaller we cut, the faster the jam will cook.

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

Pour the chopped fruit and put on a small fire. Simmer until soft, stirring every 7-10 minutes (cooking time depends on the type of fruit and can vary from 20 to 30 minutes). When the fruits become soft, set them aside to cool slightly.

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

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

Grind fruits and oranges with a blender to puree.

Grated apples, pears and oranges are placed in a saucepan, add grated zest, pour sugar and citric acid. We 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 jam is cooking, prepare jars and lids. Wash them thoroughly with baking soda and rinse. We 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 from hot dry jars and immediately seal it hermetically - roll it up or screw it on.