Jam from apples and oranges. Cooking for times and for the winter

For some reason, there is a widespread opinion that jam should be cooked 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 quantities. For example, jam from apples and oranges can be made in the same multivark in just an hour. At the same time, its storage time will be sufficient (about a month in the refrigerator).

Multivark to the rescue

To make jam from apples and oranges, you will need:

• Apples of a favorite variety;
• Oranges;
• sugar;
• cinnamon;
• water.

In a multivark, all this is done in the volume that your cup allows. So, on 2,5 liters there are 10 average apples, 3 oranges and 1,5 glasses of sugar. The volume of the glass is 200 gram. So, the apples must be peeled and cut into slices. Oranges wash. Those who like tart jam, peel can leave. Those who prefer the dish is more sentimental, but with sourness, they should take it away.

Oranges are finely chopped. Fruits are laid out on the bottom of the bowl, abundantly sprinkled with sugar and do not mix. The taste is added cinnamon. After pour three tablespoons of water. The lid is tightly closed and the extinguish mode is set for one hour. After the signal, you need to mix everything thoroughly and leave it for another 10 minutes. This recipe is optimal at a power of 800 watts. The lower this indicator, the more you need to extinguish.

Traditions

Of course, jam from apples and oranges is far from everyone wants to do in a multivark. There are stalwarts of tradition. So, the classic recipe:

• Apples are washed and cleaned, finely chopped;
• Oranges to wash and cut even finer;
• Mix everything, put in a pan;
• Pour a little water so that it occupies no more than ¼ of the pan;
• Added sugar (on a pan of 4 liters you need at least 4 glasses);
• Everything is mixed and put on a slow fire;
• In the process of cooking jam from apples with oranges is not brought to a boil, but constantly stirs;
• After the end of cooking, when the fruit is completely boiled, and the consistency will look like a thick jam, add a teaspoon of citric acid;
• Sterilize the jars and fill them with jam;
• Close all the covers.

The advantage of such a traditional recipe is that the jam can be brewed in the season, when the fruits are fresh and without any impurities. In addition, in winter you can always get a jar of a ready-made product and taste it with pleasure. The disadvantage is that it will take quite a while to sweat near the stove. If desired, you can combine both ways, and jam from apples and oranges from the multivark then simply rolled into small cans (0.5 and 0.7 liters each). Citric acid in this case will act as a preservative. Natural and not harmful.

Tasty jam from apples in winter will please fans of home preservation. Moreover, everything that is cooked with the soul, always remains tasty. Carefully watch that the jars are tightly closed, and the lids do not have a touch. All suspicious-looking blanks should be thrown away for their own safety.