TOP 10 recipes for apricot jam with orange for the winter, in slices and whole, with or without pits

Due to the ever-increasing price of consumer goods, people strive to preserve vitamin-rich fruits and vegetables for the winter. Canning is a specific method used for this purpose. In this case, it's important to learn how to make apricot jam with added orange for the winter, so that the beneficial and nutritious substances contained in the fruit can enrich the body during the winter, when vitamin deficiencies and a weakened immune system are common.

Cooking Features

The preparation of a fortified nutritional composition of vitamins for the winter is accompanied by a number of features that should be taken into account.

During the cooking process, you may encounter the following nuances:

1. To prepare a vitamin-rich product, you need to carefully monitor the cooking time.
2. To give the jam the desired sweetness, everyone chooses the amount of sugar themselves.
3. To make jam, you need to select ripe fruits that are rich in juice and nutrients.
4. During preparation, all excess components of both fruits used must be removed.
5. The thickness of the finished product depends on the time the mixture is kept on the fire.
6. After rolling up the jam, you need to cool the jars to room temperature, first covering them with a blanket.

Any excess jam can be cooled and stored in the refrigerator. It can be stored there for up to two weeks, after which the fermentation reaction will begin.

To prepare the nutritional composition, we use fruits picked or purchased in the summer, as in winter, you can find fruits enriched with auxiliary substances for accelerated growth on store shelves.

Preparing apricots and oranges for jam

Before you begin cooking, you need to prepare the fruit. Each person chooses the right ratio based on their desired final flavor.

The following is done with the fruits at the initial stage:

• the fruits are thoroughly washed and dried to remove excess moisture that remains on the surface after washing;
• apricots must be freed from the internal stones, without damaging the pulp or releasing the juice;
• oranges are completely peeled, as well as the white film underneath;
• Subsequently, the orange fruits are divided into individual slices, from which the seeds (if any) must be removed;
• Next, the jam ingredients are cut into small pieces (if jam or marmalade is being prepared, the fruit is passed through a meat grinder or blender).

If necessary, it is possible to add lemon to the jam; for this, only the core of the fruit, passed through a juicer, is used.

It is not recommended to use an equal ratio of fruits, since orange has a sour taste, which may require more sugar, so choose a ratio of two to one or less.

Methods for making orange and apricot jam

There are various options for preparing the nutritional composition, but they do not have significant differences, which is why it is worth considering common recipes for preparing a treat:

• traditional recipe for canned jam for the winter;
• Instant orange and apricot jam "Five Minutes"
• seedless jam with fruits;
• adding lemon juice to the jam.

Each cooking recipe differs only in certain details, but at the same time, the resulting taste and thickness of the finished product vary.

To make the nutritious mixture thicker, it needs to be cooked for a longer time and more refined sugar needs to be added.

A simple recipe for the winter

To create amber jam with a pleasant flavor and distinctive color, use a one-to-two ratio of sugar and sugar. Half of the granulated sugar is added to the pan at once and stirred until a syrup forms. The fruit, cut into small pieces, and the remaining granulated sugar are added after the syrup has boiled. The mixture should simmer for 40-50 minutes, after which it should be allowed to steep. Finally, it is boiled for 10 minutes. The mixture is then divided into jars and sealed with metal lids.

Orange-apricot jam "Five minutes"

The hallmark of the quick-cook method is its rapid cooking time. Instead of 40 minutes, the saucepan with the mixture cooks for five, stirring regularly. After cooking, the more liquid jam is poured into jars and sealed with metal lids. A reduced amount of boiling water and sugar is used during preparation.

Apricot and orange jam without pits

The preparation of this product is distinguished by the removal of all the seeds, even the smallest ones found in the orange segments. The seeds are carefully removed to avoid damaging the fruit pulp, which contains a large amount of vitamins and nutrients. After peeling, the fruit is cut into small pieces.

Apricot jam with orange and lemon

You can make delicious and healthy jam by adding lemon juice. To do this, peel the ripe fruit and then squeeze its core through a juicer. During the cooking process, the lemon juice and pulp are poured into the pan along with the other ingredients. This fruit imparts a unique amber, translucent hue to the jam.

Storing jam

To preserve the treat for a long period of time, a number of conditions must be met:

1. The storage area must be kept at a low temperature.
2. Stable air humidity is required.
3. Lack of natural light and sunlight.
4. Compliance with the technological process during preservation.
5. Cooling hot preserves to room temperature.

If all conditions are met, the prepared preserves can be stored for more than one season, since there will be no conditions for fermentation of the composition.