Orange and apple juice jam is an easy, light homemade preserve with an irresistible aroma, perfect for those who love delicate citrus flavors.
Using orange juice instead of whole fruit gives the jam a soft, velvety texture, ideal for spreading on bread at breakfast or for filling tarts and homemade desserts.
Apples, rich in natural pectin, help obtain a well-set jam without artificial thickeners, making the recipe wholesome and suitable for the whole family.
This handcrafted fruit jam is also perfect for anyone looking for a quick recipe with simple, seasonal ingredients.
The fresh, slightly sweet flavor makes it versatile… great on toasted bread, in yogurt, or to create healthy and tasty homemade desserts.
Making this natural apple-and-orange preserve fills the kitchen with fragrance and allows you to preserve winter flavors to enjoy all year round.
Thanks to the simplicity of the recipe, you can obtain a light homemade jam with a perfect texture and an authentic taste.
If you love homemade jams, this orange juice and apple version will surely become one of your favorites.
Perfect for healthy breakfasts, snacks or artisanal desserts, it’s the ideal recipe for those who want to bring a genuine, fragrant product made with love to the table.
So what are you waiting for?
Make it yourself and you’ll be won over.
About 670 kcal per jar
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 5 jars (14 oz / 400 g each)
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Orange and Apple Juice Jam
- 2 1/2 cups orange juice (about 6 oranges)
- 1.72 lb apples (weight without peel and core (about 780 g))
- 1 tsp ground cinnamon
- 3 cups sugar
Tools
- 1 Pan Pan
- 1 Juicer Electric juicer
Preparation of Orange and Apple Juice Jam
In a large, heavy-bottomed stainless steel pan, pour the orange juice (I used 6 oranges, but this depends on how juicy they are).
Peel and core the apples, cut them into pieces and add them to the pan.
Add the cinnamon and the sugar, place the pan over medium-low heat and after a few minutes start stirring from time to time.
It will need to cook for at least 1 1/2 hours, but check the cooking by stirring occasionally.
After about 1 hour, blend with an immersion blender to obtain a smooth cream and complete the cooking until it reaches the right thickness.
When cooking is complete, pour the jam into sterilized glass jars, close them well and if you will use them within 4-5 months you can turn them upside down while still hot and let them cool that way.
Otherwise, place the jars with the jam in a large pan so that the water covers them well and boil for about 25 minutes, counting the time from when the water starts to boil.
At the end of boiling, turn off the heat and let the jars cool inside the pan, leaving the lid slightly ajar.
