Apple Jam with Orange Juice – A Recipe for Topping and Layering with Step-by-Step Photos

Using orange juice instead of pulp and zest allows you to achieve the most subtle citrus flavor in the dessert. This will complement the apple flavor without masking it. Plus, the jam will definitely not be bitter because the peel won't end up in the jars.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 5 minutes
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple jam with orange juice

Ingredients

Servings

Apples

2 pcs
Sugar

1 kg
Orange

2 pcs
Water

200 ml

Preparation

Step 1

Cut the washed apples in half, remove the core with a knife, and dice. Cut the orange into wedges and squeeze out the juice. Layer the apples and sprinkle with sugar, then repeat the process until the pan is full, shaking it at the end.

Step 2

Add orange juice to prevent the apples from oxidizing and let the mixture sit for 4 hours. Place the pan over medium heat, bring to a boil, add water, and stir gently until the sugar dissolves. Cook for 15 minutes, covered, then turn off the heat and let it cool completely.

Step 3

Turn the heat back on and simmer for 40 minutes. Don't stir anymore, just lift the pan and tilt it in a circle, as if spreading pancake batter. This will help keep the pieces intact without letting them sit for too long.

Step 4

Pour the hot jam into sterilized jars and seal. Turn them upside down on a towel and wrap them until completely cool.

Use different citrus fruits

Two large oranges contain about a cup of juice. You can add grapefruit, lime, or tangerine juice to the jam to create a variety of citrus flavors. Just remember to label the jars to avoid mixing up the jars.

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