Jam from apples perfectly and in pure form without any additives. But combining with oranges or additional ingredients and spices, apples are completely new in the delicacy, creating a divine taste of the sweet composition. Variations of recipes for such jam are presented below in our material.
Amber apple jam with slices of orange and cinnamon - recipe
Ingredients:
- ripe fresh apples - 955 g;
- oranges - 345 g;
- sugar 945 g;
- water 215 ml;
- cinnamon (ground) - 1 pinch.
Preparation
For jam, you can take apples of any kind, but the ideal will still be later, even autumn fruits. They should be ripe, without wormholes and dents, which, if present, need to be cut and thrown away. We also clear the fruits from the peel and seeds with a core, and cut the remaining flesh into equal segments in size.
In order to make the jam really amber, we will not subject the apple slices to intensive cooking, but use the method of languor in combination with a long infiltration, infusion and cooling.
To do this, from the water of purified and granulated sugar, brew sugar syrup, bringing the mass to a boil with frequent stirring, and pour the prepared apple slices into a jar suitable for storage. We dispose of the vessel with the billet on the very low heat and languish until the appearance of barely noticeable signs of boiling. Turn off the fire and leave the future jam to cool and infuse. Again after cooling, heat the preform to almost boil and let it cool again.
At this stage, we clean the oranges from the peel, disassemble them into slices, which in turn are rid of the film and add to the apples in the syrup. Then throw at will a few pinch of ground cinnamon. We heat the jam once more, let it soak after boiling for about five minutes and then pack it on dry and sterile vessels. To ensure the workpiece can be stored for a long time and under room conditions it must be placed for self-sterilization and slow cooling down under the "coat" with lids down.
This recipe for apple jam with orange is called "Pyatiminutka", as it is cooked in fact only five minutes.
How to cook apple jam with oranges and lemon - recipe
Ingredients:
- ripe fresh apples - 955 g;
- oranges - 445 g;
- lemons - 180 g;
- sand sugar - 0,8 kg.
Preparation
If the apples and oranges used for the jam are sweet, then the lemon juice added to it will help to dilute the taste of the billet. There are also varieties of delicacies with lemon slices sliced along with the peel, but in this case you need to be prepared for the fact that the prepared jam can be bitter.
Fruits for jam are prepared in the same manner as in the previous case. We clean the washed apples from the skins, cut them in half and cut out the seed box. Half of the pulp is cut into slices and, if desired, additionally in several parts. With oranges also peel, we disassemble them into lobules, which in turn are also cleaned from all the film. You can leave them whole or, like apples, cut into several slices.
We fall asleep apples with sugar and leave to separate the juice for five hours. After that, squeeze the lemon juice to the apple mass and put the vessel with the workpiece on the stove. After boiling, turn off the fire to such an intensity that the jam only languished a little, and not bubbling. Cook the treat with periodic stirring for forty minutes, after which we lay orange slices and give after boiling again boil for another ten minutes.
For storage, it is necessary to pack the treat still hot with sterile containers, seal it tightly and allow it to cool.