Jam from apples and oranges is always associated with something wonderful and fabulous. You can add various fruits and berries to it, enriching the taste with bright fresh notes. An exquisite dessert of apples, oranges and lemons worthy of a royal feast! Try to cook it at home - it is simply impossible to remain indifferent to such a delicacy.
The benefits of apple jam with oranges
For many, this delicacy is reminiscent of childhood. In ancient times, people did not have the opportunity to buy factory-made sweets, so the population was physically healthy. Each housewife knew how to cook apple jam with various additives at home.
Eating apples helps lower blood cholesterol levels. The fruits are rich in fiber and have a very low energy value, so they are ideal for those who follow their figure.
Jam may well be eaten by patients with diabetes. The main thing is to put fructose or sorbitol in it instead of sugar. It is worth noting that a dish containing such additives should be served immediately, it is not suitable for storage.
Recipe for apple jam with oranges and lemons
A step-by-step recipe for apple and orange jam with a photo will allow you to do everything right. Typically, recipes state that oranges should be peeled. But in some cases this is not necessary. After grinding, the skin acquires a delicate texture of mashed potatoes and does not spoil the taste of the finished dish. Moreover, it is in the skin of citrus fruits that contains the particles responsible for the bright aroma.
Ingredients
- Apples - 1 kg;
- Sugar - 1 kg;
- Lemon - 1 pc;
- Orange - 1 pc.
Cooking method
Based on a step-by-step recipe for apple jam with oranges, you can achieve a delicious result.
- Wash the apples, remove the core and cut into small cubes.
- Pass oranges and lemons, along with the peel, through a meat grinder or blender.
- Add sugar to the citrus mixture, put it in a bowl and place in a water bath. To build it is quite simple: pour boiling water into a deep saucepan, place a colander on top and leave a container with a sweet mixture of fruits on it.
- Once the crystals have dissolved, add the apples to the mashed oranges and lemons.
- Boil the mixture for half an hour, then transfer to sterilized jars and seal with lids.
To prevent the jars from bursting when filled with hot mixture, place one metal spoon in each jar.
Five-minute jam recipe with oranges and lemons
Delicious jam from oranges and lemons can be prepared based on a five-minute recipe that is popular in the conditions of modern time pressure.
Ingredients
- Apples - 1 kg;
- Sugar - 1.5 kg;
- Lemon - 2 pcs;
- Orange - 2 pcs.
Cooking method
A visual step-by-step recipe for apple jam with orange and lemon will help you avoid possible mistakes in the process.
- Apples need to be peeled and seeds and cut into pieces of arbitrary shape.
- Citrus fruits should be passed through a blender or scroll in a meat grinder.
- Then all the fruits must be mixed and covered with sugar. So they should stand for 2 hours and extract the juice.
On a note! Apples pair well with spices such as cinnamon, vanilla, mint, cloves, and ginger. Nuts will also help make your apple jam with orange and lemon tastier. They can be added during the cooking process, and immediately before serving the dish on the table.
- After the required time has elapsed, a bowl of fruit is placed on the stove and the liquid is allowed to boil. It is best to turn on low heat. When apple jam with orange and lemon boils, wait another five minutes and remove it from the stove. You can pour it into jars immediately, and if you want to enjoy the delicacy today, just wait for it to cool.
Jam from apples and oranges in a slow cooker
One useful modern artifact for hostesses is a device such as a slow cooker. She will make jam from apples and oranges, and the hostess can do other things for now.
Ingredients
- Apples - 1 kg;
- Sugar - 1.5 kg;
- Orange - 4 pcs.
Cooking method
- To make jam from apples and oranges in a slow cooker, you just need to first peel the fruit and cut them into pieces.
- Then put them in your kitchen helper's bowl and sprinkle with sugar. When the mixture gives juice, it's time to start preparing the treat.
- Set the “Pilaf” mode on the multicooker and wait for the beep.
Turn on the multicooker \"Pilaf\" mode
- Then the finished apple and orange jam is laid out in jars and corked.
The color of such a delicacy turns out to be sunny amber and remains unchanged throughout the winter. What can we say about the taste! Over time, the workpiece becomes even more tender and desirable.
Transparent jam from apples, oranges and tangerines
Apple and citrus jam is perfect for your taste. However, such a delicacy will become doubly valuable if it acquires a fabulous transparency that promises an indescribable gastronomic pleasure.
Ingredients
- Apples - 1 kg;
- Sugar - 1.5 kg;
- Orange - 3 pcs;
- Mandarin - 2 pcs.
Cooking method
- Fruits you need to peel and grind into a puree with a blender.
- Spilling a delicacy into jars, you will see how beautiful it turned out. The color of such a dessert is golden, and most importantly, it turns out to be translucent.
Video recipe for apple jam with oranges
A step-by-step recipe for apple jam with orange and lemon and other interpretations can be made based on the proposed videos:
Today we will cook a somewhat unusual, but very tasty. Apple jam, like raspberry, strawberry or cherry jam, is closed for the winter by every housewife from year to year. But you must admit that sometimes you want something new and unusual. Here, numerous recipes for several unusual types of jam come to the rescue.
For example, many have heard of jam from green tomatoes, bananas, plums stuffed with walnuts, physalis, zucchini and even onions. but you can do otherwise and do without bold options, for example, combine two or even three types of different berries or fruits, or berries with fruits and make a new-tasting jam.
To such types of jam, I would include apples with oranges or lemons. You can cook it in two ways - slices with syrup or thick in the form of mashed potatoes. I suggest you stop at the second option. The most interesting thing is that everyone whom I would not treat with this jam thinks that it is made strictly from oranges alone. Tell me why it’s not a benefit, because apples are much cheaper, and many have more than enough of them in summer cottages.
I once read the recipe for apple and orange jam in one of the women's magazines. I wrote it down in a culinary notebook and have been cooking it quite often since then. Shelves with him until the next season remain empty. Jam is perfect for morning tea, and baking with it is no less tasty than with any other jam.
Now let's move on to the recipe and see how to cook - step by step recipe with photo.
Ingredients
- Apples - 1 kg.,
- Oranges - 1 kg.,
- Sugar - 1.5 kg.
Apple jam with oranges - recipe
Having prepared all the necessary ingredients, you can start cooking jam from apples with oranges. First of all, wash oranges and apples. Next, remove the skin from the oranges. The white skin is also removed with a sharp knife. After that, each orange is cut into several parts for ease of grinding.
Apples, like oranges, should also be peeled. Cut the peeled apples into quarters. Remove the dense core containing the seeds.
Pass apples and oranges through a meat grinder. If you prefer to puree vegetables, berries and fruits with a blender, you can use it.
First, I ground apples through a meat grinder, and then oranges. Combine the resulting orange and apple puree in one bowl.
Stir. Sprinkle fruit with sugar.
After that, mix the future apple jam with oranges again. Pour the fruit puree with sugar into a heavy-bottomed saucepan.
Apple jam with oranges. A photo
With what just do not cook apple jam. With star anise, ginger, gelfix, cinnamon, nutmeg and walnut, lemon zest, vanilla sugar. In our family, they prefer apple jam with orange twisted through a meat grinder along with the peel.
Citrus zest is contraindicated for people prone to allergies.
This is the only downside. But there are many advantages: it fights colds, reduces the likelihood of gallstones, and reduces cholesterol levels.
I agree, children don’t like bittersweet taste, so I saved up a couple of recipes for making jam for the winter without orange peels.
Amber apple jam with orange - a simple recipe
The method of cooking apples with the skin allows the tidbit to keep its shape. Transparent amber slices will be obtained from the summer variety: Antonovka, white filling, pear, melba.
In our case, the suitable material for dishes is stainless steel, copper. Our grandmothers cooked berries and fruits in a copper basin. I propose to cook amber jam. Read recipes, watch videos.
- antonovka krasnobochka or other strong varieties - 2 kg
- large orange - 2 pcs;
- granulated sugar - 1 kg.
We thoroughly wash the Antonovka. We take off the skin.
Cut the apples into 4 parts, remove the seeds. Chop each quarter into small cubes.
Wash citrus fruits. Together with the peel, cut into slices, take out the bones. Cut the orange into small cubes along with the zest. We pass through a meat grinder.
We combine Antonovka and twisted mass in one bowl, add granulated sugar. We mix.
We put the contents on the stove. The jam should puff weakly over medium heat for 45-50 minutes. Don't forget to stir.
During this 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 aroma of orange. Sweet transparent slices attract attention, and you just want to taste one spoonful of homemade sweets.
Of course, you need to taste it, and it is better to send the rest of the portion to the refrigerator shelf. In winter, apple-orange jam will seem even more fragrant.
The recipe for the most delicious jam with orange and lemon
Delicious, orange and lemon. The recipe is simple and consists of five 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, pour half a kilo of granulated sugar on top. We leave for 40 minutes to infuse.
- Cook citrus fruits with an apple over low heat, stirring for 45 minutes.
- We roll hot jam into sterile jars.
Jam with orange and cinnamon - quick and tasty in 40 minutes
Not only Americans, but also Russians have fallen in love with the combination of cinnamon and apples. The spicy aroma will bring back memories of a cozy home if you open a jar of jam away from your native places. The combination of orange or tangerine with apples and cinnamon will please your family members.
I propose to prepare a tasty and healthy treat in 40 minutes.
Ingredients:
- white filling - 2 kg;
- sugar - 1.5 kg;
- cinnamon - 2 teaspoons;
- orange - 2 pcs;
- water - 0.5 cups.
- Pass the citrus together with the peel through a meat grinder or chop in a blender.
- Add a portion of granulated sugar to the mass. Bring the contents to a boil and only then add the apples, cut into cubes or slices, as you like. Of course, without the core and bones.
- Boil jam for 20-25 minutes. 5-6 minutes before readiness add cinnamon.
- Jam in sterilized jars is laid out after cooling under twisting lids.
Delicious apple-orange jam: a recipe in a slow cooker-pressure cooker
This time we will prepare a sweet without zest and apple peel.
Ingredients:
- apples with sourness - 1 kg;
- medium-sized orange - 3 pcs.;
- sugar - 600 grams.
Wash apples and oranges thoroughly. We clean the fruit from the peel and seeds.
Finely chop the fruit, put it in one container, add granulated sugar. Let the mass stand so that the sugar becomes wet from the fruit juice.
We shift the contents into a multicooker-pressure cooker. Cook in the "Jam" mode for 60 minutes, stirring occasionally. The steam valve is not closed.
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .
There are a lot of options for making apple jam, in this article I tried to pick up such that the cooking process was as simple as possible, but without losing taste.
Apple jam slices "amber": recipe with photo
To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to cook, decide for yourself.
Cooking:
We wash the apples well and wipe them thoroughly - we don’t need excess liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin skin, then peeling is optional. If it is dense and hard, then it is better to peel the apples.
In this multi-layered construction, sugar should be the last.
Cover the bowl with a lid or towel and leave it until the apples release their juice. It usually takes 12 to 20 hours.
The fact that the apples are ready will be seen by the fact that the upper layers of sugar are completely dissolved, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Send juice and sugar from the bottom of the bowl to the same place. Place the saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.
Then boil the jam again and cook it for 10 minutes. Switch off again and let the pot cool down.
The third boiling will already be final. When the jam boils, boil it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and does not turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will get an unattractive dark slurry
Now the jam is ready and it can be decomposed into. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.
Then close the jars with lids and leave them to cool upside down. It is not necessary to cover the jars, otherwise the apple slices will boil and fall apart.
After cooling, store the jars in a dark, cool place.
Quick apple jam "five minutes"
A feature of this recipe is that we do not wait for the apples to “let juice” and get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But for this speed you will have to pay with the scrupulousness of the preparation of fruits.
It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. The classic five-minute recipe generally involves rubbing apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
- Water - 1 cup (250 ml)
- Citric acid - 1 pinch
Cooking:
The better we prepare the apples, the better they will soak in the syrup. Therefore, we not only remove the core from apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now we start preparing the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on a slow fire and cook the syrup until the sugar is completely dissolved.
Don't forget to stir occasionally.
While you make the syrup, cover the apple slices with salted water to keep them from turning brown.
When the water boils and the sugar dissolves, pour the apples into the pan and boil them for only two minutes. Then turn off the stove and leave the jam to cool.
When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.
After the first cooling, we again put a small fire and again bring the jam to a boil. After that, you can immediately lay it out in sterilized jars.
Apple jam with slices "amber with orange"
Let's start adding other ingredients to apple jam to indulge in a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples - 1 kg
- Oranges - 1 kg
- Sugar - 0.5 kg
This amount will make one liter jar of apple jam.
Cooking:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass through a meat grinder along with the peel.
After that, we combine all the ingredients in one saucepan, put it on the fire and cook on the smallest fire for 50 minutes, stirring occasionally.
For cooking jam, enameled dishes (pot or basin) are the best choice.
When the jam is cooked, the apple slices should become transparent, and the syrup should be hard to drain from a spoon (like honey).
After waiting for such a consistency, you can lay out the finished jam in sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam "amber with lemon"
Theoretically, apple jam with lemon can be prepared in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinctive feature. In this version, we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Cooking:
The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat until the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small pieces along with the peel.
Be sure to remove the seeds from the lemon, otherwise the jam will be bitter.
Dip the lemon in boiling syrup and cook for 5-7 minutes.
My apples, remove the core and cut into small slices half a centimeter.
From one and a half kilograms of apples, approximately 1 kilogram of apple slices should be obtained.
Add the apples to the syrup and cook for another 5 minutes.
After that, turn off the heat and let the jam cool completely. Then again turn on the slow fire, bring to a boil and cook the jam for another 30 minutes until thickened.
After that, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (3-4 months), or spread the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is provided by the content of citric acid in the jam, which acts as a preservative
Apple jam with ranetki slices: video recipe
And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Especially since the video is only 6 minutes long.
Apple jam with cinnamon
Well, the last recipe that completes the familiar methods for making apple jam with slices is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special flavor.
This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.
Ingredients:
- Apples - 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Cooking:
Peel the apples, remove the core and cut into small pieces.
We put the apples in a deep saucepan, pour 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
We put the pan on a strong fire and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to a minimum and cook, stirring for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent, and the syrup thickens.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, apple jam is ready to eat.
Pour what you are not ready to eat right now into jars with lids and put them in the refrigerator. Do not put a cinnamon stick in jars.
As you can see, transparent apple jam slices can be prepared in completely different ways: it can be pre-candied, or it can be without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get a thick jam.
I hope I helped you figure out what you need.
Thank you for your attention.
Apple and orange jam- This is a product cooked from the indicated ingredients with sugar syrup. At the same time, it retains the natural aroma of honey apples and a tart aftertaste of citrus, a pleasant and appetizing color and, of course, natural benefits. Apple brew with orange is not only good for tea drinking, but also suitable for filling pies, for making desserts and other equally tasty purposes.
For the first version of the treat, take:
1 kg apples (preferably with dense pulp, not crumbly),
2 ripe citruses
One glass of water
1 kg sugar sand,
Cinnamon to taste.
Oranges, together with the peel, are cut into four parts, poured with boiling water and boiled for a certain time until their peel softens (this process is controlled individually depending on the degree of ripeness of the fruit). Then sugar sand is added to them, and the mass is boiled until the syrup thickens. Apples are cleaned of seeds and, if possible, peel; cut into thin slices and blanched for no longer than five minutes in water. Next, prepared apples are poured into oranges and syrup, and boiled until moderately soft. Cinnamon is added at the very end, but not necessarily - if desired. boiled apple and orange jam for the winter hermetically rolled up in sterilized glass jars or cooled, covered with nylon lids and put away for safety in the refrigerator.
The second way to cook apple jam with citrus
1 kg of oranges and apples of the "White filling" variety,
1.2 kg sugar sand,
2 glasses of water.
Citruses are washed out, the peel is peeled off and the internal films are removed, and the fruit itself is sorted into slices. Peel is rubbed separately from the peel. Apples are also peeled and rubbed on a coarse grater, after which they are poured with water and boiled until a thin puree is formed, which, when slightly cooled, is rubbed on a sieve for uniformity. Sugar, orange peel and pulp are added to applesauce; everything is mixed and boiled for fifteen minutes. The finished jam is packaged in jars and sealed.
The third recipe for thick jam
Ingredients required to prepare a thick preparation " Jam from apples and oranges for the winter", the following:
2 kg of white filling,
2 large citrus fruits (ideally orange + lemon),
1 kg of sugar.
Fruits are thoroughly washed and dried. Apples are peeled and chopped into slices. Peeled citruses, disassembled into slices, each is still cut into five parts or processed in a blender. All these products are mixed and left to brew for half an hour. Then the fruits are put on the stove, and after they boil, the fire is reduced, and the mass is stirred (regularly!).
The jam is boiled for about 30 minutes, if you want it to remain liquid enough; or 45 minutes for a thick “broth”, like jam. The delicacy is rolled up in small jars, previously sterilized. It is this recipe that is suitable for filling pies and decorating cakes, for all kinds of desserts. An amazing charlotte comes out of it - tasty and tender.
300 g wheat flour,
5 tbsp butter,
3 tbsp powdered sugar,
glass of sugar,
3 tbsp water.
Pie dough:
The sifted flour is mixed with granulated sugar and four tbsp. butter. Water is introduced into the resulting flour crumb in portions and the dough is kneaded, which should come out elastic and not sticky. It is wrapped in cling film and put away in the cold for an hour.
The oven is heating up. The pie dish is greased with the remaining oil. The chilled dough is kneaded over the entire surface of the mold and pierced with a fork in some places. The basis of the pie - the cake - is baked for a quarter of an hour. The next step is to lay out the filling and distribute it evenly. The pie blank is again removed to bake in the oven for 10 minutes. Ready-made pastries are sprinkled with powdered sugar and served as a treat. By the way, for such a pie or just you can cook compote from the same jam.
little secrets" How to make jam from apples and oranges»:
If sugar is not added to the brew, then the workpiece may soon become moldy or ferment.
Fruits used as raw materials, it is desirable to choose the same maturity (especially apple and orange jam for kids).
Before cooking, it is better not to rinse the ingredients under running water, but to dip them in water in a colander.
In order for the syrup to soak the fruits as well as possible, they should be peeled, freed from stones, chopped and blanched. Or the fruits are pre-filled with sugar and then do not need to be blanched.
If apples are too dense for the recipe, then they are poured with sugar syrup, boiled for about five minutes, insisted under the lid and again repeat the described procedures a couple of times.
In order for the syrup in the jam to remain vitreous (that is, transparent), it is necessary to increase the duration of the “boiling - infusion” cycles, and, of course, remove the foam.
For readiness, sugar syrup is checked by the degree of its vagueness and density.
A darkened syrup indicates overcooked jam or a strong fire during heat treatment. This jam is sure to be candied.
For a long time, jam in an open container is not stored, but cleaned in the cold, sprinkled with a small amount of sugar on top. In general, stored Recipes "Jam from apples and oranges" in well-ventilated, dry rooms, using dry, sterilized glass containers. But it is unlikely that such charm will stay in stock for a long time! Your family will immediately gobble it up with appetite!
