Orange and apple jam is one of those preparations that smell like home even as you imagine it.
It’s a recipe that combines two different yet extraordinarily complementary fruits, the orange, with its lively, slightly bitter, and sun-filled character, and the apple, sweet, soft, and comforting like a winter caress.
Putting them together in a single jam means achieving a balance that captivates from the first taste, a harmony of flavors capable of transforming a simple slice of bread into a special moment.
This jam is perfect for those who love genuine flavors, the ones that recall grandmothers’ kitchens, but with a modern twist given by the combination of the two fruits.
The orange brings freshness, while the apple adds structure and delicacy, naturally sweetening without the need to overdo it with sugar.
The result is a velvety, bright, and surprisingly versatile jam.
Ideal for breakfast, spread on warm bread or toast, it becomes a delightful pairing even with plain yogurt, pancakes, or artisanal granola.
But not only… orange and apple jam is also perfect with cheeses, its citrus note marries wonderfully with semi-aged pecorinos, fresh ricottas, and goat cheeses with a strong flavor.
We can use it to fill a homemade tart, and it will be an irresistible dessert.
Making it at home also means being able to choose the best ingredients, seasonal apples, untreated oranges, and all the calm patience that only slow recipes can give.
It’s a way to bring a piece of winter into the pantry, to preserve the most authentic aromas, and to transform them into a jar of pure goodness.
If you’re looking for a jam different from the usual, rich in character yet reassuring at the same time, this is the recipe for you… simple, fragrant, and full of warmth. Perfect for those who love cooking made of genuine gestures and true flavors.
Happy preparation!
Approximately 625 Kcal per jar
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 6 jars of approximately 14 oz
- Cooking methods: Bread Machine
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Making Orange and Apple Jam
- 21 oz oranges (weight without white peel and seeds)
- 28 oz apples (preferably Reinette or Golden)
- 28 oz sugar
- 1 organic orange for zest (only the orange part – about 0.7 oz)
- Juice of half a lemon
- 1 tbsp ground cinnamon
Tools
- 1 Bread Machine Bread Machine
- 6 Jars Glass Jars
Preparation of Orange and Apple Jam
First, wash an orange well and use a peeler to remove only the orange part, cut it into strips, and set it aside.
Peel all the oranges, divide them into segments, and make sure to remove as much of the white part as possible, put everything in a bowl, and also set it aside.
Now peel the apples, removing the core and any seeds, cut them into cubes or slices and put them in a bowl with the juice of ½ lemon, so they don’t turn dark.
At this point, take the bread machine, insert the blade, pour in the oranges first, the orange peel, then the apples, and subsequently the sugar.
Finally, add ground cinnamon and place the basket in the machine, operate program 18 indicated for cooking jams (mine is the Panasonic Croustina).
The program will last 2 hours.
When the cooking time is over, if the mixture seems too liquid, you can add extra time, especially if you want the jam to remain chunky.
If you prefer a well-blended jam, then, take the basket out, pour the mixture into a saucepan, and blend everything with an immersion blender.
If once blended it seems liquid, cook it for another ten minutes on medium heat, stirring occasionally.
Once the desired consistency is reached, take the previously sterilized jars, pour in the hot jam, close them, and turn them upside down, leaving them like this until they cool.
For longer preservation, once jarred, I put them in a pot, cover with water, and boil for 30 minutes, counting the time from when it starts boiling.
Once done, with this last method, they should be left in the pot until the water cools or at least reaches room temperature.
If you want to make the jam solely without a bread machine, put everything in pieces in a steel pot and cook for at least an hour, adjusting according to the density.
