Apple and Orange Jam

Cooking method

1. Step 1:

   

   Gather the ingredients for apple-and-orange jam. I use seasonal homegrown apples—they're naturally sweet and a bit soft. You'll need one orange; pick one with firm, unblemished skin. If you like, you can add cinnamon or anise while the jam cooks. The apple weight refers to the fruit already cut up.

2. Step 2:

   

   Rinse the apples under running water, pat them dry, and cut out the stems and cores. Dice the apples—the size is up to you; I cut mine very small so the apple and orange pieces match. Scrub the orange very thoroughly (you can even use a little soap), dry it, and dice it small (the same size as the apples). Both the apples and the orange are cut with their peels on, and the weight refers to the already-cut fruit.

3. Step 3:

   

   Take a deep bowl or pot—ideally a non-reactive one—add the cut apples and orange, cover with the sugar, and stir. Let it sit for 1 to 4 hours so the fruit releases its juice. I left mine out on the counter at room temperature.

4. Step 4:

   

   After a while, once the apples and orange have given off juice and the sugar has dissolved a bit, transfer everything to a pot or sauté pan.

5. Step 5:

   

   Set the pot over low heat and bring it to a boil. Once the sugar has melted into a syrup and the mixture boils, you can add spices to taste—cinnamon or anise. From here you can cook the jam in one go over low heat, stirring now and then, until it reaches the consistency you want. Or cook it in stages: simmer 5 to 10 minutes, turn off the heat, and let it cool; then bring it back to a boil, 2 or 3 times over. I cooked mine in several rounds.

6. Step 6:

   

   Let the finished jam cool, then spoon it into sterilized glass jars and close them with clean lids. Store the apple-and-orange jam in a dark, cool place. The finished jam has a gorgeous color, and the aroma of citrus and apple is simply stunning. It turns out delicious.