Table of contents:
- Ingredients for apple, cranberry and citrus jam
- Method of making apple jam with cranberries and citrus fruits
Video: Jam From Apples With Cranberries And Citrus Fruits. Step-by-step Recipe With Photo
2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13
A thick apple-citrus jam can be prepared in late autumn, when the cranberries ripen, and there are so many apples that it is difficult to place their harvest in their bins. Apple jam without additives looks, in my opinion, not too presentable, and its aroma is weak. Cranberries will give the jam a scarlet color, while lemon and orange will add a pleasant scent. This jam will be a good layer for a birthday cake and a delicious filling for a yeast cake. It can be stored at room temperature for several months without changing its qualities.
- Cooking time: 1 hour
- Quantity: 1 liter
Ingredients for apple, cranberry and citrus jam
- 1.5 kg of apples;
- 250 g fresh cranberries;
- 2 large oranges;
- 1 lemon;
- 1.2 kg of sugar;
Method of making apple jam with cranberries and citrus fruits
I made this jam from sweet apples, but if you cook it from Antonovka, then nothing terrible will happen. Just don't add lemon juice to prevent the jam from getting sour.
Apple jam can be cooked quite quickly, you need to spend a little time on the preliminary preparation of the fruit. Steaming unpeeled apples for mashed potatoes takes quite a long time, so it's best to prepare the fruit differently. Peel the apples, then cut them into thin slices. Pour some water into a wide saucepan, add apple slices there.
Remove a thin layer of orange peel from the carefully washed fruit. Then we disassemble the oranges into segments, as much as possible, remove the white veins, cut the segments into small pieces, add them to the stewpan to the apples.
We carefully sort out the cranberries, getting rid of spoiled and dried berries. We wash the cranberries with running water, add to the rest of the fruits.
Cover the stewpan with a lid and bring the fruit platter to a boil. Simmer over low heat until 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 smooth.
Strain the puree through a sieve to filter out small particles of cranberry skins and orange fibers. The finished puree turns out to be 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 1 / 1 ratio (plus another 200-300 g per 1 kg).
Remove a thin layer of zest from the lemon, cut the orange and lemon zest into thin strips, add to the rest of the ingredients. Then we squeeze the juice from half a lemon there.
Put the saucepan on the fire again and boil the jam for about 25-30 minutes, removing the foam. Stir the jam, as the thick mass may burn. Transfer the hot jam to clean, dry jars. You can store it at room temperature.
If the jars of jam are covered with a piece of parchment and tied with a string, then during storage the moisture will evaporate, and the jam will condense and become similar to marmalade.
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