For some reason, there is a widespread belief that jam needs to be prepared in large quantities, sweating over the banks, and all this in the fall, urgently. No, modern kitchen equipment allows you to make a sweet treat in small volumes. For example, jam from apples and oranges can be made in the same slow cooker in just an hour. At the same time, its storage period will be sufficient (about a month in the refrigerator).
A slow cooker to help
To make jam from apples and oranges you will need:
- apples of your favorite variety;
- oranges
- sugar;
- cinnamon;
- water.
In a slow cooker, all this is done to the extent that your bowl allows. So, 10 medium apples, 3 oranges and 1.5 cups of sugar are enough for 2.5 liters. The volume of the glass is standard - 200 grams. So, apples need to be peeled and cut into slices. Wash the oranges. Those who like tart jam can leave the zest. Those who prefer a sweeter dish, but with sourness, should remove it.
Oranges finely chopped. Fruits are laid out at the bottom of the bowl, sprinkled with sugar and do not mix. Cinnamon is added to taste. After pouring three tablespoons of water. The lid is tightly closed and extinguishing mode is set for an hour. After the signal, you need to mix everything thoroughly and leave it to warm for another ten minutes. This recipe is optimal at a power of 800 watts. The lower this figure, the more you need to put out.
Traditions
Of course, not everyone wants to make jam from apples and oranges in a slow cooker. There are staunch followers of tradition. So, the classic recipe:
- wash and peel apples, chop finely;
- Wash and chop the oranges even finer;
- mix everything, put in a pan;
- pour a little water so that it occupies no more than ¼ pot;
- sugar is added (at least 4 glasses are needed on a 4 liter pot);
- everything is mixed and put on a slow fire;
- during cooking, jam from apples with oranges is not brought to a boil, but is constantly stirred;
- after cooking, when the fruits are completely boiled, and the consistency will look like thick jam, add a teaspoon of citric acid;
- sterilize jars and fill them with jam;
- close all the lids.
The advantage of this traditional recipe is that the jam can be boiled in the season when the fruits are present fresh and without any impurities. In addition, in the winter you can always get a jar of a finished product and enjoy it with pleasure. The disadvantage is that sweating at the stove will take quite a while. If desired, you can combine both methods, and then jam from apples and oranges from a slow cooker then simply roll up into small jars (0.5 and 0.7 liters each). Citric acid in this case will act as a preservative. Natural and not harmful.
Tasty apple jam in winter will delight lovers of home preservation. Moreover, everything that is cooked with a soul always remains delicious. Carefully ensure that the cans are tightly closed and the lids have no plaque. All suspicious-looking blanks are best discarded for their own safety.