Apple and Orange Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lb 5oz) crab apples
  • 10ml (2 tsp) of citric acid
  • 10ml (2 tsp) of powdered cinnamon
  • Peel of two oranges
  • 500ml (18 fl oz)) of water
  1. Cut the crab apples into small chunks. Do not peel or core the apples before cutting them.
  2. Put the cut apples, the cinnamon, the citric acid and the water into a preserving pan. Note how much of the pan is covered by the mixture.
  3. Cook on a low heat until the fruit is mushy and form a pulp.
  4. Continue to cook gently until the mixture has been reduced by about one third.
  5. Remove from the heat and rub the mixture through a fine sieve to remove the hard skins, fibrous bits and pips.
  6. Clean the preserving pan.
  7. Weigh the sieved pulp and return to the pan.
  8. For every 0.5kg (1lb 2oz) of pulp, add 350g (12oz) of sugar to the pan.
  9. Add the finely grated peel of two oranges.
  10. Cook on a low heat, stirring well, until all the sugar has dissolved.
  11. Bring to the boil and keep it there until setting point is reached.
  12. Transfer to heated and sterile jars, and seal well.
Recipe by Jam Recipes at