Apple jam is versatile and one of the most aromatic and delicious products. It can be used as a separate dish, and also used as a base or an additional ingredient to confectionery. Today in the cookbooks you can find more than one recipe for its preparation, however, a sweet mix of apples and citruses is especially popular. The article describes the technology of cooking the most delicious and simple apple-orange jam, the most popular recipes for dishes with photos and step-by-step descriptions are given.
Selection and preparation of ingredients
Winter is the best time to enjoy fragrant preparations from summer and autumn, but for this you need to spend a lot of energy. The first thing the hostess faces is the choice of quality fruits, the quality of future apple jam depends on this.
In order not to make a mistake, during the selection of fruits it is necessary:
- evaluate their appearance, they must be mature, exude a pleasant aroma, and also not contain traces of damage by rot and pests;
- cut the fruit and evaluate its taste, apple and orange should have a rich sweet and sour taste, without extraneous aromas;
- evaluate the pulp of fruit on a slice (high-quality oranges are juicy and resilient, apples have a dense and resilient pulp).
To prepare the fruits for cooking, you must thoroughly wash them under running water, and then dry them with a paper towel. After that, the apples should be divided into 6-8 slices and peeled, the oranges should be cut off the peel, and then each fruit should also be cut into several slices.
Recipes for harvesting apple jam for the winter
The classic recipe for making jam from apples and citruses involves the use of fruit as the main ingredient, and fragrant orange juice and pulp as an exquisite touch. However, lovers of aromatic sweets often complement oranges with lemon. This dish has a special aftertaste. The following are the main features of these recipes.
Transparent Orange Slices
1 can for 1 liter 3-4 days
Nutritional value per 100 g:
- Put in a deep pan chopped into slices and peeled fruits.
- Fill the fruit with sugar, and put the container in the refrigerator for 10-12 hours (during this time the fruit should give juice).
- Put the container with slices on the fire, and boil its contents. Cook the mixture for 3-4 minutes.
- Remove the pan from the heat and place the oppression on the wedges, while they must completely immerse themselves in the resulting syrup.
- Soak apples and oranges under oppression for about 10 hours.
- Boil and soak apples and oranges alternately under load 2 more times. At the end of the heat treatment, the main ingredient will acquire transparency and an amber hue, after which the jam can be rolled up in sterile jars.
Did you know? Due to the preservation of fruit slices, jam is more useful for the body than jam, marmalade, jam and other sweets. This is one of its main distinguishing features.
With orange and lemon
3 cans of 1 liter 60–120 min.
Nutritional value per 100 g:
- Combine peeled apples and citrus fruits (lemon can be sliced, or chopped through a meat grinder).
- Put the fruit in a deep bowl and sprinkle with sugar.
- Soak the workpiece at room temperature for about 2 hours, and then simmer over low heat until thickened.
- Pour the mixture into sterile jars and roll it under a metal lid.
Important! Sometimes citrus zest can give unpleasant bitterness to jam. To avoid this, before peeling the fruit, they must be soaked in clean water for 12-24 hours.
With orange and cinnamon
1 can per 1 liter 150 min.
ground cinnamon
2–5 g
Nutritional value per 100 g:
- Combine sugar and water, and then put the mixture on fire and bring to uniformity.
- Put slices of orange in the resulting syrup, and then boil everything for 5 minutes.
- Put chopped apples in a deep saucepan and pour in syrup. Add liquid immediately from the fire, not allowing it to cool.
- Soak the fruit in syrup for at least 60 minutes. A kilogram of apples during this time should give about 700 ml of liquid.
- Boil the fruit-syrup mixture over low heat for about 60 minutes, then remove from heat and add cinnamon to it.
- Pour the hot jam into the jars, and roll it under the lid.
Storage methods
Cooked spins are stored in a closet, cellar or vegetable store. The optimum temperature for their storage is +5 ... + 15 ° C, this makes it possible to successfully store the product for one year. To increase the preservation of jam, cans should be placed in a refrigerator with a temperature regime of 0 ... + 5 ° C, under such conditions the product can retain freshness for up to three years.
Did you know? Glass jars with a metal lid for canning were invented in the USA in 1855. Their author was John Mason, in whose honor the invention received the world-famous name "Mason's Bank".
Apple jam is considered one of the most popular seasonal products. Just one piece of apple from jam can please a whole storehouse of important vitamins and minerals for health. Preparing such a twist is not difficult, but it will take a lot of attention. Only then will the fruit turn out to be really tasty and turn into an exquisite treat.
