The golden-amber apple and orange jam will satisfy even the most demanding sweet tooth. It will be an excellent filling for buns, pies and puffs, it will perfectly complement various desserts, and the vitamins and fiber it contains will bring considerable benefits to your body.
It is necessary
-
- apples (hard
- sweet and sour) - 1 kg;
- oranges - 500 g;
- sugar - 1 kg;
- cinnamon - 3 g.
Instructions
Step 1
Rinse oranges under cold water and cut into small pieces, remove seeds. Take a three-liter saucepan, pour a liter of water into it and heat to boiling point. Pour sugar into boiling water, stir well and cook for 6-7 minutes, reducing heat to low. Add oranges to the finished syrup and continue to cook for 15-17 minutes. Then remove from heat and set aside for an hour
Step 2
While the oranges are soaking in the syrup, tackle the apples. Wash and dry them thoroughly. Cut in half, core and peel completely. Cut the peel from apples very thinly, so you save all the vitamins. Take a small saucepan, pour half a liter of water into it and bring it to boiling point. While the water is boiling, cut the apples into small wedges
Step 3
Pour apple slices into a boiling liquid and simmer them over low heat, for 5 minutes, this will save your apples from darkening. After that, carefully remove the apple pieces with a slotted spoon and place in an enamel bowl, cover with cold water for 7 minutes. After the allotted time, drain the cold water, and sort the apples: separate the boiled pieces from the total mass. Heat the water in which the apple pieces were blanched to the boiling point, add sugar to it and leave on low heat for 8-10 minutes. Dip the cooled apple slices into the finished syrup, bring to a boil and cook them for 10-12 minutes, reducing the heat to a minimum. Then set the resulting mixture aside for an hour
Step 4
Take a saucepan with boiled wedges and reheat to boiling point, reduce heat and cook for 20 minutes, stirring constantly. Set aside the oranges in the sugar syrup for another hour. Bring the apples infused for an hour to the boiling point and keep on low heat for 7-9 minutes, stirring occasionally. Set the saucepan with apples aside again for an hour. After the allotted time, heat the orange slices to the boiling point for the third time, reduce the heat to low and cook for 15 minutes, then add the apple slices in sugar syrup to them, mix thoroughly. Continue simmering the mixture for 20 minutes, then add the cinnamon and simmer for another 5 minutes. Pour hot jam immediately into sterilized jars and roll up.
