Apple jam with cranberries recipe. Jam from apples with cranberries and citrus fruits

Who among us has not heard about the benefits of cranberries? This berry has been popular for many years. It is widely used to treat a wide variety of diseases. Plus, it is rich in vitamins such as K, C, B2, B1, PP, and it also contains iodine, calcium, silver, iron, magnesium, phosphorus. It is also important that cranberries are the leader among fruits and berries in terms of phenol content, which has a bactericidal effect.

Jam from cranberries

Ingredients (for fifteen servings):

• sugar - one kilogram;
• cranberries - one and a half kilograms.

Step-by-step instruction:

1. Sort the cranberries, while removing the branches. Then rinse it well in water. It is recommended to do this procedure in several waters. Leave the berries in a colander, thanks to which all the liquid will drain.
2. Take water in a container and bring it to a boil, add the berries and cook them for about five minutes. Discard the berries in a colander. After the water drains, pass them through a meat grinder. Now you need to mix the gruel with sugar.
3. Arrange jam in jars.

Jam from cranberries and apples

Ingredients:

• cranberries (only fresh are suitable) - four glasses;
• apples - three kilograms;
• sugar - six glasses;
• lemon - two pieces;
• water - one glass.

Step-by-step instruction:

1. Wash the apples, cut them into two parts, while cutting off the tail and core. Then cut the fruit into cubes.
2. Place the berries in a colander and rinse under water. After this procedure, let it drain.
3. Rinse the lemons, remove the skin from them. Squeeze out the maximum juice from the pulp.
4. Put cranberries, apples, sugar in a container and pour in water. Put its contents to boil on a small fire. Do not forget to stir the ingredients and remove the foam that will appear during the cooking process.
5. After the apples become soft, add lemon juice, zest and cook until the jam thickens. You can check its readiness with the old proven method. To do this, at the beginning of the preparation of jam, you need to place a clean saucer in the freezer. Then, when it seems to you that the jam is ready, add one spoonful of this yummy to a plate and turn it upside down. If the jam drains slowly, it is ready. Arrange the jam in sterilized jars.

You can also make fruit drinks, compote, jam and jam from cranberries. They are also easy to prepare and have an impeccable taste.

Bon appetit!

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

• Cooking time: 1 hour
• Quantity: 1 liter

Ingredients for apple jam with cranberries and citrus fruits

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

How to make jam from apples with cranberries and citrus fruits

I made this jam from sweet apples, but if you cook it from Antonovka, then nothing bad will happen. Just do not add lemon juice so that the jam does not turn out sour.

Jam from apples can be cooked quite quickly, you need to spend a little time on the preliminary preparation of fruits. If you steam unpeeled apples for puree, then it takes quite a long time, so it's better to prepare the fruit in a different way. Peel the apples, then cut into thin slices. Pour some water into a wide saucepan, add apple slices there.

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

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

We filter the puree through a sieve to weed out small particles of cranberry peel and orange fibers. The finished puree is homogeneous, bright and almost transparent.

Weigh 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 in the juice from half a lemon.

We put the saucepan on the fire again and boil the jam for about 25-30 minutes, removing the foam. Jam needs to be stirred, as a thick mass can burn. We shift the hot jam into clean, dry jars. You can store it at room temperature.

If you cover the jars with jam with a piece of parchment and tie it with twine, then during storage the moisture will evaporate, and the jam will thicken and become like marmalade.

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

Cooking method

For harvesting, select sweet apples. If you have sour Antonovka, then you should not add lemon juice so that the jam does not turn out too sour.

1. Wash apples, peel and cut into thin slices. Then pour a little water into a wide saucepan, put apples in it.
2. Wash the oranges thoroughly and remove a thin layer of zest from them. Then divide into slices, remove all possible veins, films and layers that can give bitterness. Cut the remaining pulp into small pieces and add to the saucepan with the apples.
3. Sort the cranberries, removing spoiled and dried berries, rinse in running water and add to the rest of the fruit.
4. Cover the saucepan with a lid, put on the stove, turn on the heat and bring the fruit mixture to a boil. Simmer over low heat until the oranges and apples are soft (about 25 minutes).
5. Remove the saucepan from the heat, wait for the contents to cool slightly, and grind with a blender until a smooth puree consistency.
6. Strain the resulting puree through a sieve to eliminate many small particles, berry skins 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 ratio of 1: 1 plus another 200-300 g per kilogram of puree. Remove a thin layer of zest from a 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 also add to the rest of the ingredients. Put the saucepan on the fire, bring to a boil and boil the jam for about 25-30 minutes. Don't forget to stir so it doesn't burn.

If you want to make jam:

Spread hot apple jam with cranberries and citrus fruits in clean, dry jars, seal tightly or tighten with screw caps. After cooling, remove the jars to a permanent storage place, you can at room temperature.

If you want to make marmalade:

Cover jars with jam instead of lids with a piece of parchment paper and tie with twine, so moisture will be able to evaporate during storage. The jam will thicken and eventually become like marmalade.

Bon appetit!

Jam from cranberries and apples - 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 content of phenol among all berries and fruits. Phenol has a pronounced bactericidal effect. Drinks from cranberries, fruit drinks, jelly and tincture improve the mental and physical activity of our body. Cranberry juice with rosehip tincture or decoction is an excellent tonic that today's popular "energy" drinks cannot be compared with. During colds, cranberry tea will help you recover faster and strengthen your immunity. If you can’t bring down the high temperature, you can eat cranberries with warm tea, and the temperature will drop a few degrees.

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

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

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

How to make jam from apples and cranberries:

1. The first thing to do is to put the saucer in the freezer, on it you will check the readiness of the jam. Then wash the apples, cut into halves, cut out the core and tail and cut the apples into cubes.
2. Put the cranberries in a colander or on a sieve and rinse under running water, then let the water 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 pan with a thick bottom, put chopped apples and cranberries into it, pour in water, add sugar and put it on the stove to cook.
5. You need to cook jam, stirring occasionally, cook first until the apples and cranberries are soft.
6. If foam collects on the surface of jam during cooking, then it must be removed. When the apples soften, 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, remove the saucer from 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, you should boil it a little more.
9. Arrange the finished jam in sterilized jars, cork with lids and set aside to cool, wrapped in a blanket.
10. After cooling the jars of jam, transfer to a cool place for storage.