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

For some reason, there is a widespread opinion thatjam 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 amounts. 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 the multivark, all this is done in the volume,which allows it is your cup. So, for 2.5 liters there are 10 medium apples, 3 oranges and 1.5 cups of sugar. The volume of the glass is 200 gram. So, the apples must be peeled and cut into slices. Oranges to 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 extinguishing mode is set for one hour. After the signal, you must carefully mix everything and leave for heating for another 10 minutes. Such a 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 smaller;
• 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 cooked in the season, when the fruits are fresh and without any impurities. In addition, in winter you can always get a jar of already prepared food and taste it with pleasure. The disadvantage is that it will take quite a while to sweat near the stove. If you want, you can combine both ways, and jam from apples and oranges from a multivark then simply rolled into small cans (0.5 and 0.7 liters each). The citric acid in this case will act as a preservative. Natural and not harmful.

Tasty jam from apples in winter will please fanshome preservation. Moreover, everything that is cooked with the soul, always remains tasty. Carefully watch that the jars are tightly closed, and the lids have no plaque. All suspicious-looking blanks should be thrown away for their own safety.