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Orange jam with apples recipe. Apple and orange jam recipe

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

Thick, homogeneous, aromatic 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 a new twist to the treat, try adding orange to it!

Apple jam with orange - general principles of preparation

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

Oranges require careful washing, as they often undergo numerous treatments. Wash citrus fruits with a brush, you can use baking soda, pour boiling water over the fruit. Oranges are usually placed completely in jam, removing the seeds. Sometimes the white crust is peeled off. There are fewer citrus fruits in the delicacy than apples. Sometimes one fruit per 2-3 kg of apples is enough.

Jam cannot be prepared without sugar. Use ordinary sand. It is added to the fruit immediately, sometimes allowed to stand together to release the juice. Usually the mass is boiled on the stove. You can use a slow cooker to make jam; the recipe is below.

Apple jam with orange slices

A recipe for apple jam, in which orange pieces are placed. For this portion you will need one, but large, citrus. For apples, it is better to use the Antonovka variety and others like it.

Ingredients

3 kg apples;

1 orange;

0.2 l of water;

Preparation

1. Cut the washed apples and grind them through a meat grinder. You can use a grater. We discard the cores.

2. Transfer the cooked porridge to a saucepan or a convenient basin.

3. Add sugar to the apples and stir. Place on the stove and start heating.

4. Wash the orange, cut into slices, then crosswise. You will get pieces resembling triangles in shape. We don’t make them large so that flavorful inclusions are more common in the sweet delicacy.

5. Immediately add the oranges to the apples.

6. Pour water, cook after boiling for half an hour. Stir the mixture as often as possible so that the jam does not burn. Also, don’t let it boil too vigorously.

7. Using a clean ladle, scoop up the boiling delicacy, place it in sterile jars, and immediately seal it.

Apple jam with orange “Tender”

A recipe for a very tender and incredibly aromatic jam from apples and oranges, which is also quite easy to prepare. Use any fruit for this delicacy; varieties do not have a special role.

Ingredients

2 kg apples;

2 oranges;

1 kg sugar.

Preparation

1. Wash the apples and cut them into pieces convenient for twisting.

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

3. Peel the peel, cut the citrus pulp into pieces, remove the seeds.

4. Twist the apples and oranges together.

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

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

7. Place the sweet mass on the stove.

8. Let it boil, turn the heat down to medium and cook for at least half an hour. We focus on consistency.

9. All that remains is to remove the jars and roll them up.

Apple jam with orange and lemon

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

Ingredients

2.5 kg apples;

2 oranges;

150 ml water;

1.5 kg of sugar.

Preparation

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

2. Cut the lemon and oranges into slices, remove all the seeds.

3. Twist the citruses or puree them with a blender.

4. Add the citrus mass to the chopped apples.

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

6. Stir and let it brew for two hours.

7. Add water to the future jam.

8. Before cooking, stir well again and place on the stove.

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

0.6 kg of oranges;

1.2 kg of pears;

1.6 kg sugar.

Preparation

1. Wash apples and pears. Cut the fruit into small pieces for twisting. If you use a combine, you can cut at random. We immediately discard the cores with seeds.

2. We also cut the washed oranges into pieces and remove the seeds.

3. 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 several hours to release the juice.

6. Let it cook. The exact time depends on the juiciness of the fruit. On average, this jam will also take 30-40 minutes.

Apple jam with orange and zucchini

Zucchini is a vegetable with a neutral taste. It's ideal for more than just caviar. It is often used in desserts. The jam with it turns out very tasty; you don’t need to add water to it.

Ingredients

1 kg zucchini;

1.5 kg apples;

0.5 kg orange;

1.6 kg sugar.

Preparation

1. Peel the zucchini if the skin is hard. We select seeds from any fruit, even if they are small. Cut the vegetable into pieces.

2. We also cut apples and oranges into pieces. Be sure to throw away the bones and cores.

3. Twist everything together until it becomes a paste.

4. Add sugar to the puree, stir and leave for at least thirty minutes

5. We send the jam to cook.

6. After boiling, reduce the heat, making sure that the mass does not burn.

7. After 45 minutes, you can lay out the sweet puree from the jar and seal it.

Apple jam with orange and pumpkin

A recipe for really sunny and bright jam, to which pumpkin is added. The cooking technology differs from those indicated above. The mass is crushed after preliminary boiling.

Ingredients

1 kg pumpkin;

1.4 kg apples;

1 orange;

120 ml water;

1.1 kg sugar.

Preparation

1. The recipe indicates the weight of peeled pumpkin. Cut it into cubes and throw it into the pan.

2. We also cut the apples into small cubes and add them to the pumpkin.

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

4. Steamed vegetables need to be cooled.

5. We erase the zest from the orange, you can immediately put it into puree.

6. Peel the citrus slices, cut into pieces, bypassing the thick veins and seeds. Transfer to the steamed mixture.

7. Take a blender and bring the mass until smooth. If you don’t have such a device, you can mash the steamed ingredients with a masher and cut the orange as finely as possible.

8. Pour granulated sugar and 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 and screw.

Apple and orange jam in a slow cooker

Cooking jam in a slow cooker is convenient because you don’t need to constantly stir the delicacy. A wonderful saucepan will prevent it from burning or scattering throughout the kitchen during active boiling.

Ingredients

1 kg apples;

0.5 lemon;

1 orange;

2.5 cups sugar;

1.5 glasses of water.

Preparation

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

2. Fill the peel with the water specified in the recipe. Place in a saucepan on the stove and cook for 25 minutes, strain. You will get a little more than half a glass of valuable decoction with pectin, which will make the preparation thick.

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

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

5. Turn on the baking mode again. Now prepare the treat for 40 to 65 minutes, depending on the desired thickness.

6. If the jam is intended for long-term storage, then you need to put the hot mixture into jars immediately after cooking.

You should not save sugar when cooking jam. If you add less sand than normal, the product may become moldy.

It is believed that for jam you need to choose fruits of the same degree of ripeness. But this does not apply to jam. It can be cooked not only from apples of different degrees of ripeness, but even from different varieties.

When cooking jam, you should give preference to low containers with a large diameter. The 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 onto a chilled plate.

The brown tint of the jam indicates that the delicacy was cooked over too high a heat and was burnt in places. For a golden, amber hue, you need to boil the mass slowly.

To prevent mold from appearing in an open jar of jam, the sweetness is sprinkled with sugar or powder, covered with a nylon lid, and put in the refrigerator. It can stay there for several months.

As people say, like the berry, like the jam. In the summer, nature generously gives us a lot of fruits and delicious berries. It's time to take advantage of the opportunity and prepare aromatic jam. But you can make apple and orange jam at any time of the year. We’ll look at the best recipes for it in today’s article.

An amber delicacy on your table

Jam is a favorite delicacy for many. Housewives often use it to prepare homemade baked goods. What could be better than a cup of hot tea on a winter evening? And apple and orange jam can fill your evening with warmth and comfort. It’s not difficult to prepare such a delicacy for the winter. Those with a sweet tooth will definitely appreciate it.

Compound:

1 kg apples;
1 orange;
500 g granulated sugar.

On a note! To prepare apple-orange jam, hard and unripe apple fruits are suitable.

Preparation:

On a note! The orange peel will add some bitterness to the jam. If you don't like this jam, peel the orange and remove all the white veins.

We prepare the necessary products.
The orange must be thoroughly washed if you plan to use it with the peel.
Peel the apples and cut them in half.

Cut the apple pulp into small cubes and place in a deep bowl.
Cut the orange in half and chop into thin slices.
Now cut each orange slice into small pieces.
We pass the orange pulp along with the peel through a meat grinder or grind it in a blender.
Place apples, orange puree and granulated sugar in a thick-walled enamel bowl.
Mix everything and put the container on the fire.
Bring the jam to a boil.
Cook the apple-orange jam over low heat for about 50 minutes.
The finished jam should acquire a rich amber hue. The apples will become transparent and the syrup will become thick.
The jam is ready. When hot, place it in sterilized containers and roll up the lids on the jars.
Leave the jam in a warm place until it cools.

On a note! After mixing all the ingredients, you can leave the jam for a couple of hours to release the juice, and then put it on the stove.

Traditional recipe

The above recipe will help you quickly prepare one portion of jam for tea. The same recipe is used to preserve the delicacy for the winter. You can also make jam from apples and oranges in a different way. This recipe involves adding water. The jam will not be so thick, but incredibly tasty.

On a note! For flavor, you can add a little cinnamon powder, vanilla, nutmeg or citrus zest.

Compound:

apples – 2 kg;
granulated sugar – 5 tbsp;
filtered water – 1 tbsp.;
oranges – 2 kg.

Preparation:

Let's prepare the apples.
Peel them, remove the seeds and membrane.
Cut the apples into equal cubes and place them in a thick-walled aluminum pan.
Wash the oranges thoroughly with running water, preferably scraping the peel with a brush.
Dry the oranges and cut them into slices. Be sure to remove the bones.
Grind the oranges in a blender to a puree consistency.
Add all ingredients except water to the pan with apples.
Mix everything thoroughly and put on low heat.
Bring to a boil and boil the jam for one hour.
It needs to be stirred periodically.
Add filtered water and stir everything.
Set the finished jam aside and cool to room temperature.
Place the prepared apple-orange jam into sterilized jars.

Apple jam with citrus notes

Jam made from apples with oranges and lemon is no less tasty and aromatic. This jam acquires not only an exquisite color, but also an incredible aroma and light sourness. Try it, you will definitely like it.

Compound:

2 kg apples;
1 kg granulated sugar;
2 oranges;
1 lemon;
cinnamon powder to taste;
1 tbsp. filtered water.

Preparation:

As described in the previous recipe, prepare the apples.
Cut the apple pulp into slices and place in a thick-walled bowl.
Peel the oranges and lemon.
We cut citrus fruits into slices, trying to remove all the seeds.
Place the orange and lemon slices in the pan with the apples.
Sprinkle everything with granulated sugar and mix.
Leave the fruit in this form for 3 hours. During this time, juice will be released.
Place the pan on the fire and bring to a boil.
Add cinnamon powder to taste and pour in filtered water.
Set aside one hour and cook the jam. At this time, we sterilize the jars.
Place the finished jam into jars.
Using a wrench, roll up the tin lids.
Keep the jars upside down in a warm place until they cool completely. It is advisable to wrap them in a blanket or blanket.

On a note! Canning jars can be sterilized in the oven for half an hour at a temperature of 180°.

Apple-orange jam in a slow cooker

With the advent of this kitchen gadget, preparing meals and desserts becomes a pleasure. In a slow cooker you can make delicious jam from oranges and apples.

Compound:

apples – 1 kg;
oranges – 2-3 pcs.;
granulated sugar - 1 tbsp.;
2 tbsp. l. filtered water;
cinnamon powder to taste.

Preparation:

Peel the apples and cut into slices.
Peel the oranges and divide them into slices. Cut each slice into cubes.
Place some of the apples in a multicooker container and sprinkle them with granulated sugar.
Place chopped oranges on top and also sprinkle them with granulated sugar.
In this order, place all the fruits in a multicooker container.
Sprinkle everything with filtered water on top and add a pinch of cinnamon powder for flavor.
Select the “Cooking” or “Stewing” program mode.
Set the timer for 60 minutes.
After the beep sounds, immediately put the jam into the jars and roll up the lids.

The taste of apple-orange jam can be slightly changed. If you add pumpkin pulp, the sweetness will acquire not only a rich hue, but also a special taste.

Compound:

0.8 kg granulated sugar;
0.4 kg of sweet and sour apples;
0.7 kg pumpkin pulp;
2 lemons;
1-2 pcs. oranges;
cinnamon stick.

Preparation:

Scoop out the pulp from the pumpkin. Cut it into cubes.
Peel the apples, remove seeds and membranes.
Cut apples into slices or cubes.
Peel one lemon and squeeze the juice out of it.
Pour lemon juice over apples.
Mix pumpkin and apple pulp. Add granulated sugar and leave for 2-3 hours.
Place the orange and another lemon in a bowl and pour boiling water over it.
Leave for a few minutes.
Grind the citrus zest on a grater.
Cut the lemon and orange pulp into cubes.
Combine all the ingredients with the apple-pumpkin mass, add about half a glass of filtered water.
Bring the jam to a boil, skim off the foam.
Boil the jam over low heat for an hour, and then put it into sterilized jars.

Once a year the gardens bloom. During the period of fruit ripening, you should try to prepare as much preservation as possible. Clear apple jam in slices will become an indispensable treat on winter evenings. Rich amber color of apple slices, crystal transparency, incredible taste and aroma. All this characterizes apple jam. If you're ready, let's get started.

Revealing the secrets of delicious preserves

“Why are flies swarming over me like that? - Don’t you understand? - I think I'm jam. “Wow, my friend, you’re an optimist.” This joke is known to many of us. There are many jokes on the topic of sweet preservation. But today we will put aside the humorous statements and get down to making white apple jam, pouring it into slices. Transparent, aromatic and tasty. This motto should be the key point for you in making jam.

Read also:

Apples are the fruits of knowledge. If, like Newton, apple fruits are already falling on your head, then it’s time to urgently harvest. Check out some secrets that will allow you to turn ordinary apple jam into a real gourmet treat:

For preservation, only ripe, but not overripe fruits are suitable for us.
The density of the apple must be high, otherwise the slices will simply turn into mush during the heat treatment process.
Cut the apples into slices, and only then weigh them. This stage cannot be skipped, because we need to correctly calculate the amount of granulated sugar.
Sprinkle the apple slices with granulated sugar and leave to release the syrup.
We will boil the apples in natural syrup for 5 minutes in four batches.
The last approach will occur on the fourth day and will last 10-15 minutes. After this, we immediately preserve the apple jam.
To maintain the crystal clarity of the sweetness, add a little citric acid or slices of fresh lemon.
Cinnamon or vanilla will add additional aroma and refined notes to the apple delicacy.
Try to strictly follow all the instructions so that the jam does not turn into porridge.
If you use unripe fruits, the amount of granulated sugar will have to be increased.

Sweet tooths will appreciate it

Classics have always been valued and famous. And culinary masterpieces do not remain on the sidelines. Hurry up to write down a unique recipe for making apple jam, which is distinguished by its transparency and rich amber color. Of course, you don't need to be reminded to sterilize your jars, because you don't want to cause a small jar explosion in the cellar.

Compound:

1 kg apples;
50 ml water;
1 kg granulated sugar;
½ tsp. cinnamon;
a pinch of citric acid.

Preparation:

You have already harvested the harvest in your garden, it’s time to process the apples. We wash each fruit, cut it and clean the seeds.

A little secret: if you chopped the apples in advance, fill them with cold water. It is the source of life that will protect the apple slices from darkening.
Add granulated sugar to the apples and shake the container thoroughly. This step is needed to evenly distribute the sugar crystals.

Add cool water and place the pan on the stove.
Boil the apples over moderate heat for half an hour. Have you noticed that syrup has already been released?

Set the apple jam aside for about 3 hours.
The timer has counted down three hours, and we put the pan of jam back on the stove.

The jam has cooled down and we can heat it up again. Cook for 15 minutes and add citric acid.

Now let’s add some zest to the delicacy, or rather, add cinnamon.

The jam began to boil again. Immediately remove it from the heat and pour it into jars.

Roll up the lids of the jars and turn them upside down.
As soon as the jam has cooled, we can put it in the basement for storage.

This is the kind of delicacy we will serve on a cold winter evening.

Orange paradise in apple orchards

Transparent apple jam with orange slices will take pride of place on your table. Now we will reveal a few secrets that will help you prepare a real amber masterpiece:

Pour boiling water over the whole oranges, and then work thoroughly with a brush to wash off all harmful substances from the peel;
chop the oranges into slices and sprinkle with granulated sugar;
Boil the oranges first, and then add the apples;
You can’t stir the jam, but carefully submerge the slices into the syrup;
If you don't like the orange aftertaste, replace whole fruits with zest.

Compound:

2 kg apples;
500 g oranges;
120 ml water;
1.5 kg granulated sugar;
cinnamon to taste.

Preparation:

First, put the orange fruits in a colander and pour boiling water over them generously.
Now let's arm ourselves with a brush and thoroughly process the peel. This way we will get rid of all the substances and chemicals that were used to process the oranges.
Grind the oranges together with the peel into slices.
Place the citrus slices in a deep heat-resistant container and fill with water.
Boil them for 10 minutes.
While the oranges are boiling and already delighting us with their aroma, let’s prepare the apples.
Grind them into slices. The peel can be peeled.
Add granulated sugar and apples to the oranges.
Let's put everything on the stove and boil.
The total duration of jam cooking is 60 minutes. We divide this time into several approaches lasting 5-10 minutes.
You can add a little cinnamon for taste, but this is optional.
As soon as the jam acquires the desired consistency and thickness, we can begin preservation.

Let's prepare a shock dose of vitamin C for the winter

We are talking about how to make transparent apple jam with lemon slices. A combination of lemon aroma, the aftertaste of citrus zest and the unsurpassed taste of apple slices. How do you like this still life? Ready? Then let's quickly create this wonderful masterpiece.

Compound:

1 kg apples;
granulated sugar - 1 jar with a nominal value of 0.5 l;
lemon - 1 pc.

Preparation:

Pour granulated sugar into a thick-walled pan.
We'll need water. We will pour sugar over it so that it is completely covered.
We begin to actively stir the sugar until it is completely dissolved.
We have already chopped the apples into slices, so we put them in the syrup.
Place a thick-walled pan on the stove and cook over low heat.
Meanwhile, remove the zest from the lemon, preferably using a grater.
Cut the lemon pulp into equal slices.
Now add lemon and zest to the apple jam.
Cook for literally two to three minutes. You will notice that the lemon pulp practically melts before your eyes.
Cook the apple jam until it becomes as transparent as possible and moderately thick.
Now we can put the delicacy into sterilized jars and roll up the lids.
Immediately after canning, keep warm and wrap the jars with a blanket or rug.
Cooled sweets can be placed in the cellar.

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.

Have delicious tea parties!

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, one might say, 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. :)

Ingredients:

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.