Apple jam is quite popular among sweets and in its pure form, and with the addition of orange its taste becomes so noble and attractive that even sweet lovers can not refuse such a delicacy. Pleases in this case, not only the taste, but also the stunning transparent, amber appearance of the billet.
Very tasty amber jam with apple slices and orange - recipe
Ingredients:
- apples - 1.2 kg;
- ripe oranges - 320 g;
- water 240 ml;
- granulated sugar - 1,2 kg.
Preparation
For jam, choose apples with dense pulp without dents and damage. Mine fruits, peeled, cut in half and discarded from the inner core. The flesh is cut into medium size slices.
We wash the washed oranges for a minute in boiling water, after which we cut into semi-circles or slices thin, fill it with water and put it on the stove. Add sugar and heat the contents of the vessel until all the crystals are blown and intense boiling. Now remove the container from the plate, add the prepared apple slices, mix gently and leave the workpiece to cool down at room conditions.
We return the container with the cooled base of jam to the plate, let the contents boil again and weaken it with barely noticeable signs of boiling for an hour or until the desired density of goodies. We prepack the workpiece in accordance with a prepared sterile container, seal it tightly and allow it to cool slowly under the "coat".
How to make transparent, the most delicious jam from apples slices with ripe oranges and lemon?
Ingredients:
- apples - 1.2 kg;
- ripe oranges - 620 g;
- lemon - 165 g;
- granulated sugar - 715 g.
Preparation
Apples for jam are prepared as well as in the previous case, having cleared the washed fruits, having got rid of seeds with a core and cutting slices. If the apples are large, we recommend cutting each slice in half. Oranges and lemon in this case are peeled, divided into portion slices, which in turn are cut into small pieces or grinded in a blender.
We connect the apple slices and citrus mass in the jam container, fill it with sugar, mix gently to preserve the integrity of the lobules, and leave it for a few hours to separate the juice.
Now we determine the vessel with the workpiece on the cooking plate of the plate, adjusting it for moderate fire, and warming up the delicacy, stirring often at first to avoid burning. Depending on whether you have enough time at your disposal, you can cook the jam in one go, with a dessert on fire for forty to sixty minutes, or divide the cooking into three to five stages. In the latter case, we just give the boil to boil and boil for about three minutes, after which we cool and repeat the cooking and cooling. We do this until the necessary density of delicacies.
In any case, the ready-made jam is packaged hot in a sterile container, corked and left gradually to cool under a warm "coat."
Jam from apples and oranges with lobules with yellowfin
Ingredients:
- apples - 1.2 kg;
- ripe oranges - 420 g;
- granulated sugar - 895 g;
- yellix - ½ pack.
Preparation
For the preparation of jam with yellowfin, peeled apples are shredded with lobules. With an orange we remove the zest and add it to the apples. After that, we clean the citrus from the peel, disassemble the lobules, which in turn cut into two or three parts, depending on the original length. We fall asleep components sugar, add zheliks and mix. We give fruit a little to stick and let the juice, then put the container with the workpiece on the stove, bring the contents to a boil with frequent stirring, boil for ten minutes and then spill over the sterilized containers. We seal and turn the vessels upside down, after which we wrap them thoroughly for gradual cooling and self-sterilization.