Considerations

Preparing your jam, always remember to sanitize the jars before using them, following the advice of our article, TOP TIPS FOR LEARNING THE REAL ART OF MAKING AND PRESERVING JAMS OR MARMALADES.

About the oranges, always chose a particular sweet and fresh variety, possibly not treated, for example, the Navel. You can thus obtain a less-bitter jam, or at least only with a slight bitter aftertaste if you decide to use the peel.

As for the choice of the apples, I recommend a possibly sugary and fragrant variety, such as, for example, the "Renetta".

Preparation                     

Wash the oranges, and with a sharp knife, if you choose to add some orange zests to the jam, remove them from the orange by cutting off thin strips or pieces, and set them aside. I recommend using only a few, maybe just the zests of a couple of oranges, and be careful to avoid  the white part of the peel. Then remove all the bitter white part around the oranges;

cut the oranges in half and remove the seeds if present.

After removing the peel and core cut the apples.

While cutting them into even pieces, dip them in a bowl full of water and lemon, if you do not want to darken the pieces.

At this point it is advisable to wear a pair of gloves before touching the peppers.

Wash them under running water;

dry them and cut off the top of each pepper;

cut them in half lengthwise and remove the internal white filaments including the seeds;

cut them again into more or less same pieces.   

Put the apples and oranges in a large pot and add the water.

Place the pan on the stove and bring to a boil over medium-high heat.

Cook for about half an hour, stirring often to prevent the mixture from sticking to the bottom of the pan.

Put the zests of orange, which you decided to add to the jam, in a boiler pot with a little water, and let them make a stamp of about 5 minutes. Drain and add them to the jam.

Then add the sugarcane, honey, and cook for about three hours over a medium-low heat.

During this cooking phase, do the saucer test, as I described in the article of our website THE SECRETS OF ABRUZZO,  and decide the consistency of the jam. Keep in mind that, during the test, the pot should be removed from the stove while doing so, otherwise it will continue cooking, risking to pass the sought and desired consistency of jam.

When reached the desired consistency, and when still warm, pour it into the sterilized jars and close them well. Put them upside down to cool.

Alternatively, you can dip the jars completely in a pan of water, and let boil for 15 minutes.

Once cooled the jam will be ready for use or to be placed in the pantry for use in the future.

* Instead of sugarcane the traditional recipe uses common sugar. My choice of using brown sugar has depended on the intention to propose a novelty and show that the recipe is still valid.

** Weight of the ingredient once cleaned and without the unnecessary parts.

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