Orange and apple jam

• Chop the fruit into thick cubes.
• Add the just squeezed orange juice. 400 ml approximately.
• Add the whitened orange juliana. 30 g approximately.
• Pour the sugar and boil for 20-30 minutes over medium-high heat.
• Heat to 105 ºC and blend.
• To ensure that the thickness of the jam is right, beat until the desired texture is achieved.
• Once thickened remove from the heat and proceed to packaging. Otherwise, cook it for 5 more minutes.

CONSERVATION

• Sterilize the jars and the lids for 10 minutes in a steam cooker. Otherwise, in a pressure cooker.
• Once the jam is removed from the heat, package hot.
• Close the jars slightly with the lids.
• To vacuum, place in a steam cooker for 20 minutes.
• Let cool at room temperature.