Jam from apples with cranberries and citrus
Thick jam from apples with citrus fruits can be prepared in late autumn, when cranberries ripen, and there are so many apples that it is already difficult to place their harvest in their bins. Jam from apples without additives looks, in my opinion, not too presentable, and its flavor is weak. Cranberries give the jam a scarlet color, while lemon and orange add a pleasant smell. This jam will be a good layer for the holiday cake and delicious filling for the yeast cake. It is stored at room temperature for several months, without changing its qualities.
- Time for preparing: 1 hour
- Amount: 1 liter
Ingredients for jam with apples with cranberries and citrus
- 1.5 kg of apples;
- 250 g of fresh cranberries;
- 2 large oranges;
- 1 lemon
- 1.2 kg of sugar;
The method of preparation of jam from apples with cranberries and citrus
I made this jam from sweet apples, but if you cook it from Antonovka, then nothing bad will happen. Just do not add lemon juice so that the jam does not turn out sour.
Jam from apples can be cooked quite quickly, you need to spend a little time on the preliminary preparation of fruits. If you steam unpeeled apples for mashed potatoes, then it takes a lot of time, so it’s better to prepare the fruits differently. Peel the apples from the peel, then cut into thin slices. Pour some water into a wide stewpan, add apple slices there.
Remove a thin layer of orange zest from thoroughly washed fruits. Then we sort the oranges into segments, as soon as possible, remove the white veins, cut the segments into small pieces, add to the saucepan to the apples.
We carefully sort the cranberries, getting rid of spoiled and dried berries. Rinse cranberries with running water, add to the rest of the fruit.
Close the stewpan with a lid, bring the fruit plate to a boil. Stew on low heat until the apples and oranges are completely soft. It usually takes me about 20-25 minutes. Grind the finished fruit mass with a blender or in a food processor until a smoothie is smooth.
We filter the mashed potatoes through a sieve to weed out small particles of cranberry peel and orange fibers. Ready mashed potatoes turn out homogeneous, bright and almost transparent.
Weigh the fruit puree, add sugar. From the amount of fruit indicated in the recipe, I got about 1 kg of fruit puree. To get a thick jam, add sugar in a ratio of 1 1 (plus another 200-300 g per 1 kg).
Remove the thin layer of zest from the lemon, cut the orange and lemon zest into thin strips, add to the rest of the ingredients. Then squeeze the same juice from half a lemon.
Again we put the stewpan on the fire and boil the jam for about 25-30 minutes, removing the foam. Jam needs to be stirred, as a thick mass can burn. We transfer the hot jam into clean, dry cans. It can be stored at room temperature.
If you cover the jars of jam with a piece of parchment and tie them with a string, then during storage the moisture will evaporate, and the jam will condense and become like marmalade.