A thick jam of apples with citrus fruits can be prepared in late autumn, when the cranberries ripen, and there are so many apples that it is already difficult to place their harvest in their bins. Apple jam without additives looks, in my opinion, not too presentable, and its aroma is weak. Cranberries will give the jam a scarlet color, while lemon and orange will add a pleasant scent. This jam will be a good layer for a birthday cake and a delicious filling for a yeast cake. It can be stored at room temperature for several months without changing its qualities.

• Cooking time: 1 hour
• Quantity: 1 liter

Ingredients for apple, cranberry and citrus jam

• 1.5 kg of apples;
• 250 g fresh cranberries;
• 2 large oranges;
• 1 lemon;
• 1.2 kg of sugar;

Method of making apple jam with cranberries and citrus fruits

I made this jam from sweet apples, but if you cook it from Antonovka, then nothing terrible will happen. Just don't add lemon juice to prevent the jam from getting sour.

Apple jam can be cooked quite quickly, you need to spend a little time on the preliminary preparation of the fruit. Steaming unpeeled apples for mashed potatoes takes quite a long time, so it's best to prepare the fruit differently. Peel the apples, then cut them into thin slices. Pour some water into a wide saucepan, add apple slices there.

Remove a thin layer of orange peel from the carefully washed fruit. Then we disassemble the oranges into segments, as much as possible, remove the white streaks, cut the segments into small pieces, add to the stewpan to the apples.

We carefully sort out the cranberries, getting rid of spoiled and dried berries. We wash the cranberries with running water, add to the rest of the fruits.

Close the saucepan with a lid, bring the fruit platter to a boil. Simmer over low heat until apples and oranges are completely soft. It usually takes me about 20-25 minutes. Grind the finished fruit mass with a blender or in a food processor until smooth.

Strain the puree through a sieve to filter out small particles of cranberry skins and orange fibers. The finished puree is smooth, bright and almost transparent.

Weigh the fruit puree, add sugar. From the amount of fruit indicated in the recipe, I got about 1 kg of fruit puree. To get a thick jam, add sugar in a ratio of 1 \ 1 (plus another 200-300 g per 1 kg).

Remove a thin layer of zest from the lemon, cut the orange and lemon zest into thin strips, add to the rest of the ingredients. Then squeeze the juice from half a lemon there.

Put the saucepan on the fire again and boil the jam for about 25-30 minutes, removing the foam. Stir the jam, as the thick mass may burn. Transfer the hot jam to clean, dry jars. You can store it at room temperature.

If the jars of jam are covered with a piece of parchment and tied with a string, then during storage the moisture will evaporate, and the jam will condense and become similar to marmalade.

At first I wanted to buy just a thick apple jam without additives, but to my surprise it was not in the store, but there was apple jam with different berries. I have eaten cherry, strawberry and raspberry jam before, but not yet cranberry. For the price, it was more expensive than other types. There is no need to talk about the benefits of cranberries, even in this form. As well as the fact that this berry is rarely found on sale. “So you need to take it,” I decided.

Jam of the "Golden Globe" brand is decorated like all standard industrial preservation - in a glass jar with a tin lid.

The big PLUS of this jam is that it is made only from natural ingredients. I am personally very pleased that there is neither citric acid nor flavoring in the composition, but only mashed cranberries, apples and sugar.

Although it is written in small print, you can study everything in detail and, if you wish, read the composition in the store, which I did. In jam, I like light sourness. It's good that it is present here, but it is felt in its natural form. This is a pleasant mild sourness of cranberries.

Taste, color, smell

When I opened the lid on the jar, it immediately smelled pleasantly of cranberries. And this scent was not chemical, but natural. And the color of the speck is slightly reddish. Beautiful jam and delicious. It is quite thick, but at the same time soft and does not spread. Perfect with pancakes, pancakes, for filling in pies.

I decided to go the classic way and feel a little nostalgic for my childhood, spreading butter on a slice of white bread and this jam on top.

You know, it's very tasty, especially with mint tea. You feel like your grandmother in the country, I even plunged into pleasant memories. I like to eat a spoonful of jam for dessert without anything, because it tastes like marmalade.

If you are okay with cranberries, try this dessert, and if you don't like cranberries, then you shouldn't try. Because in this jam, the taste of cranberry prevails over the apple, and that is why it is so special！

• Apples (sweet) - 1.5 kg
• Cranberries - 250 g
• Oranges (large) - 2 pcs.
• Lemon - 1 pc.
• Sugar - 1.2 kg

Cooking method

Select sweet apples for preparation. If you have a sour Antonovka, then you should not add lemon juice so that the jam does not turn out to be too sour.

1. Wash the apples, peel and cut into thin slices. Then pour a little water into a wide saucepan, put the apples there.
2. Wash the oranges thoroughly and peel off a thin layer of zest. Then divide into slices, remove all possible streaks, films and layers that can give bitterness. Cut the remaining pulp into small pieces and add to the saucepan to the apples.
3. Sort out the cranberries, removing the spoiled and dried berries, rinse in running water and add to the rest of the fruit.
4. Cover the saucepan with a lid, place on the stove, turn on the heat and bring the fruit mixture to a boil. Simmer over low heat until oranges and apples are soft (about 25 minutes).
5. Remove the saucepan from heat, wait for the contents to cool slightly, and grind with a blender until the consistency of a smooth puree.
6. Strain the resulting puree through a sieve to filter out a lot of small particles, peels of berries and orange fibers. The puree obtained after straining will have a bright, almost transparent appearance and a uniform consistency.
7. Weigh the resulting fruit puree and add sugar in a 1: 1 ratio plus another 200-300 g for each kilogram of puree. Remove a thin layer of zest from the washed lemon, and then squeeze the juice from half a lemon into a fruit puree.
8. Cut the orange and lemon zest into thin strips and add to the rest of the ingredients as well. Put the saucepan on the fire, bring to a boil and boil the jam for about 25-30 minutes. Remember to stir to avoid burning.

If you want to make jam:

While hot, put the apple, cranberry and citrus jam in clean, dry jars, seal tightly or tighten with screw caps. After cooling down, remove the jars to a permanent storage location, you can at room temperature.

If you want to make marmalade:

Instead of lids, cover the jars of jam with a piece of parchment paper and tie it with twine, so the moisture will be able to evaporate during storage. The jam will thicken and over time will become similar to marmalade.

Bon Appetit!

Cranberry and apple jam is tasty and very healthy. Cranberries are highly valued for their medicinal qualities; they contain vitamins C, PP, K, B1, B2. Cranberries also contain other useful substances, such as boron, iron, iodine, potassium, calcium, magnesium, manganese, silver, phosphorus, etc.

Cranberries have the highest phenol content of all berries and fruits. Phenol has a pronounced bactericidal effect. Cranberry drinks, fruit drink, jelly and tincture improve the mental and physical activity of our body. Cranberry juice with tincture or rosehip decoction is an excellent tonic, which cannot be compared to the popular "energy" drinks today. During colds, cranberry tea will help you recover faster and strengthen your immune system. If you cannot bring down the heat, you can eat cranberries with warm tea, and the temperature will drop by a few degrees.

So, having prepared such a jam, you will make not only a delicious dessert, but also an excellent natural medicine.

To make apple and cranberry jam, you will need:

fresh apples - 3 kg
fresh cranberries - 4 tbsp.
granulated sugar - 6 tbsp.
water - 1 tbsp.
lemon - 2 pcs.

How to make apple and cranberry jam:

1. The first thing to do is to put the saucer in the freezer, on which you will check the readiness of the jam. Then wash the apples, cut them into halves, cut out the cores and tail, and cut the apples into cubes.
2. Put the cranberries in a colander or sieve and rinse under running water, then drain.
3. Wash the lemons, grate the zest from two lemons, and then squeeze the juice out of them.
4. Turn on the stove, take a saucepan with a thick bottom, put the chopped apples and cranberries into it, pour in water, add sugar and put on the stove to cook.
5. Boil the jam, stirring from time to time, cook first until the apples and cranberries are soft.
6. If foam collects on the surface of the jam during cooking, then it must be removed. When the apples are soft, add lemon juice and zest to the jam and cook until thick over low heat, stirring occasionally.
7. In the meantime, wash the jars and sterilize them in a water or steam bath, do the same with the lids.
8. When the jam becomes thick, take the saucer out of the freezer, put a small amount of jam on it and bend the saucer down: if the jam flows very slowly, then it is ready; if not, boil it a little more.
9.Place the finished jam in sterilized jars, seal with lids and set aside for cooling, wrapped in a blanket.
10. After cooling, transfer the jars with jam to a cool storage place.