Orange-apple jam Apples are rich in pectin (gelling agent), but jam from only these fruits is not very aromatic, with a mediocre taste. That is why, to them are added various fruits and berries (especially pectin poor), which radically change not only the taste qualities of the finished product, but also give it a beautiful appetizing appearance. Sugar in jam is put as much as in jam. For patients with diabetes mellitus, xylitol or sorbitol is used instead of sugar. For 1 kg of fruit and berry raw materials take 500-600 g of xylitol or 700 g of sorbitol.
Ingredients:- Apple 1000 g
- Orange 1000 g
- Water 2 tbsp.
- Sugar 1200g
- Step 1 To prepare the jam, you need to take apples (better grade "White filling"), oranges, sugar and 2 cups of water.
- Step 2 Oranges thoroughly wash, peel, split into slices and remove white films from them.
- Step 3 With orange peels using a grater, do not touch the white subcortical layer, remove the zest.
- Step 4 Wash the apples, peel off, remove the seed nests and rub on the coarse grater.
- Step 5 Pour the apples with water and cook until softened in a mash.
- Step 6 Wipe the mashed potatoes through a sieve or a frequent colander.
- Step 7 In hot mashed potatoes, put sugar, zest and peeled oranges.
- Step 8 Stir the mixture and cook with constant stirring for 12-15 minutes. Ready jam immediately packaged in dry sterilized jars, cover with boiled lids and cork.