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Dry apple jam. How to make dry apple jam

Dry apple jam is a delicacy, the taste of which will be admired by both adults and children. A non-standard solution for processing a rich harvest of fruits will become the perfect way preparation of a natural dessert, which is a worthy alternative to purchased sweets.

How to make dry apple jam?

To dry apple jam acquired the desired texture and pleased with the desired result, you will need not only the presence right products, but also compliance with the requirements of recipe technology. In addition, knowing some secrets will reduce the risk of failure to a minimum.

Apples for jam need to choose sweet varieties or with a slight sourness.
The fruits are thoroughly washed, cut in half, get rid of the core and chopped into centimeter-thick slices.
Adding citric acid to the sugar mixture will help keep the appetizing appearance and beautiful color of fruit slices, and cinnamon will add piquancy, additional aroma and new taste to the delicacy.
Fruit slices are initially heat-treated in syrup in a saucepan, in an oven, microwave or slow cooker, and then dried on parchment naturally or using kitchen gadgets.

Dry apple jam

Dry apple jam - the recipe of which will be described later, with its excellent taste fully compensates for all labor costs. The final result will entirely depend on the variety of fruit. If the slices are quickly boiled soft during heat treatment and do not hold their shape well, then it is preferable to cook them in a convection mode, which contributes to their drying.

Ingredients:

apples - 1.5 kg;
sugar - 450 g;

Cooking

Apples are cut into slices, laid in one layer on a baking sheet.
Mix sugar with citric acid, sprinkle apple slices with the mixture, send the sheet to the oven heated to 200 degrees.
After 30 minutes of baking, transfer the slices to a parchment sheet and leave to dry in a ventilated room for 2 days.
Ready dry apple jam is transferred to a suitable container.

Dry apple jam in Kiev

You can cook dry in the old proven way, after subjecting the fruit slices to repeated short-term heat treatment in sugar syrup. Old Kiev recipe housewives to this day are used to obtain a delicious marmalade sweetness.

Ingredients:

apples - 1.5 kg;
sugar for cooking - 450 g;
sugar or powdered sugar for sprinkling.

Cooking

Juicy apples are removed from the core, cut into slices, which are sprinkled with sugar and left to separate the juice for several hours or overnight.
Temporarily spread the apples in a bowl, and warm the sweet juice with stirring to a boil.
Lay the slices in syrup, let it boil and leave to cool.
Repeat cooking and cooling of sweets until the slices become transparent.
After the last heating, spread the slices on a sieve and leave the syrup to drain.
The slices are dried for another day on parchment, after which they are sprinkled with sugar or powder.

Dry apple jam in the oven - recipe

Dry method can be prepared based on the recommendations of the following recipe. In this case, choosing the right kind of fruit is more important than ever, so that the slices remain intact and do not turn into porridge. It will prevent an unpleasant result and laying out the slices in one layer.

Ingredients:

apples - 1.5 kg;
sugar - 450 g;
ground cinnamon - 1.5 tbsp. spoons;
citric acid - 1.5 tsp.

Cooking

Apples are prepared and cut into slices, placed on a baking sheet.
Mix sugar with cinnamon and citric acid, sprinkle the cut on top.
Dry apple jam is prepared in the oven for 30 minutes at 200 degrees, after which it is dried for a couple of days on parchment.

Dry apple jam in the microwave

The following recipe for dry apple jam is performed using a microwave. Necessary condition in this case, it is the presence of a grill or, ideally, a convection mode in the device, which will contribute to the rapid caramelization of fruit slices and their simultaneous drying.

Ingredients:

apples - 0.5 kg;
sugar - 150 g;
cinnamon - to taste;
citric acid - 0.5 tsp.

Cooking

Apples are cut into slices, which are laid out in a dish suitable for cooking in a microwave oven.
Sprinkle the cut with a mixture of sugar, citric acid and cinnamon.
Prepare dry apple jam in the microwave in a combined mode for 5-15 minutes, depending on the power of the device.
Transfer the slices to parchment and dry at room temperature.

Dry apple jam in the dryer

Dry can be cooked next recipe. The slices are preheated to softness and transparency in sugar syrup, after which they are dried using an electric dryer. Cinnamon, vanilla or other spices of your choice are added to the syrup if desired.

Ingredients:

apples - 1.5 kg;
water - 2/3 cup;
sugar - 400 g;
lemon juice- 1.5-2 tbsp. spoons;
cinnamon, vanilla.

Cooking

Cooked from sugar and water sugar syrup, adding cinnamon and vanilla to it if desired.
Lay apples cut into slices, let the mass boil, leave to cool.
Repeat heating and infusion until the slices are transparent.
Spread the slices on the tray of the electric dryer and dry the dry apple jam at 60 degrees for 3-5 hours.

Dry apple jam in a slow cooker

If you cook traditional dry Antonovka jam in the oven, the slices often lose their integrity and it is problematic to achieve the desired result. You can make a delicacy from fragrant fruits using a slow cooker, after boiling them in syrup, and then drying them on parchment or in an electric dryer.

Ingredients:

apples - 1.5 kg;
water - 2/3 cup;
sugar - 600 g;
lemon juice - 1.5 teaspoons;
sugar or icing sugar for sprinkling.

Cooking

Turn on the device in the “Cooking” mode and prepare syrup from water and sugar.
Put sliced apples into the bowl, switch the device to "Extinguishing" for 15 minutes.
Leave the apple slices in the syrup until cool, after which they are allowed to drain, put on a sieve, and dried.
Dry jam from Antonov apples is sprinkled with sugar or powdered sugar.

How to store dry apple jam?

Having prepared dry apple jam for the winter, it is important to store it properly so that the delicacy preserves its original attractive taste. fresh taste and spectacular appearance.

After cooking, the sweetness is transferred to dry jars, paper bags or boxes.
Store containers in a dark and always dry place, protected from third-party odors.
dry jam from fresh apples can be stored in vacuum bags under any conditions.

During the fruit ripening season, housewives make many delicious preparations and try to make them as useful as possible. Various types of jam with a small amount of sugar are common. This is dry jam from dried apples. It gained popularity due to its dessert taste, reduced sugar content and attractive appearance.

The jam is similar to natural fruit marmalade. The slices become translucent during cooking, as if boiled in syrup. For 1 kilogram of fruit, only 200-300 grams of granulated sugar is taken. But, despite this, the jam is sweet. Such a result comes out thanks to technology. The resulting syrup is absorbed into the lobules and then dries. Thanks to this, they retain their original taste.

Unlike dried apples, here they are much juicier, without the peculiar smell of dried fruits. Such slices are good for tea or for filling a pie. Fragrant jam with a delicate caramel flavor will suit even children, as well as those who follow the figure.

It is advisable to have an oven with convection for this purpose. But you can get by with a conventional oven. True, you have to open it for a few hours. Unlike regular jam, this does not need to be constantly monitored. But from time to time it is still necessary to approach and check the readiness.

Preparing apples

For jam from dried apples, sweet and sour varieties are taken. There is no big difference in maturation time. The main thing is that the fruits are strong enough, not loose.

Otherwise, they will fall apart when cooked. For this jam, you do not need to cut the skin, they will be tasty even with the skin.

In addition, the peel will prevent the apple slices from turning into puree. Fruits are freed from the seed chambers, cut into slices - this is the most acceptable way of cutting for this type of preparation. During heat treatment, not ordinary jam is obtained, but something like dried sweet fruits (candied fruits).

dry apple jam recipe

To prepare dry jam at home, you will need:

Apples. 2 kilograms of unpeeled fruit. Padans are not needed, which are usually used for jam or marmalade. The fruits should be firm, preferably freshly picked from the tree.
Sugar. Depending on the variety, granulated sugar is taken from 200 to 300 grams.
cinnamon, cardamom, vanilla sugar. If the fruits are not fragrant enough or you want to cook holiday dish, you can make it fragrant with spices. For some, natural taste is enough.
Lemon acid. For 1 kilogram put 1 teaspoon without top, if there is no sourness in the variety. Fresh varieties benefit from acidification. Without the need to add "lemon" is not worth it.

Cooking process:

Prepare a baking sheet. Line it with parchment paper or a silicone mat. The main thing is that the slices do not stick to the surface. Make small borders.
Apples are cut into slices. The average fruit can be cut into 10-12 slices. In this case, the thickness of the pieces will be sufficient for drying.
Turn on the oven at 180-200 ° C.
Mix sugar with citric acid and spices (if necessary).
In a large bowl, gently mix the slices with sugar with your hands. This manipulation can be skipped by pouring the mixture directly on the baking sheet.
Lay the sugar cubes in a single layer on a baking sheet.
Put and keep in the oven for at least 30 minutes. If necessary, carefully turn the pieces over.
Next, you need to reduce the temperature to 40 ° C and continue to dry with the door ajar or turn on convection to the state of dried fruit. The syrup should be completely absorbed.

It is not recommended to dry more than 1.5 kilograms of fruit at the same time. During cooking, you can transfer the slices to a new parchment or a new baking sheet. You can dry alternately: in the room, in the oven. Depending on the volume, variety, oven, this process can take up to 2 days.

This jam is stored in a tightly closed container, otherwise the slices will dry out. The best for this purpose are ordinary glass jars and plastic or screw caps. You need to put the jam in clean, preferably sterilized jars. Another condition: the containers must be dry. Good way preparing jars before laying jam - roasting in the oven. Apple slices need to be folded into jars, sprinkled with sugar. Store them in a cool dark place at a temperature of 15-18 ° C.

You can store slices in cardboard boxes or paper bags, sprinkling with powdered sugar. Boxes and bags must be tightly sealed to avoid drying out.

And not quite drying and not quite jam, what then? Dry jam! Haven't heard of this? And it would be time, because dry slices of apples - fragrant delicacy for adults and children. Judging by the reviews, a lot of people were looking for a proven way to make sweet fruit slices in the oven, but, for some reason, it didn’t work out the way we would like.

Although many have not even heard of it, in fact, this luxurious dessert has been known since 1787. Then it was first prepared for the Empress Catherine II by the Swiss confectioner Balyu, who accompanied her along with her retinue and, through negligence, broke his leg. The chic gardens of Kurenevka and Priorka inspired him to fragrant dry jam, and since then representatives of noble families began to pamper themselves with this Kiev-style dessert.

In the process of preparing it in our time, people often make the same mistakes. And even a recipe with a photo sometimes does not help to avoid them.

Now consider the most common mistakes in the preparation of this recipe.

The apple pieces don't hold their shape.

Any fruits and berries are suitable for dry jam, the main thing is that the consistency is dense.

Apples change color dramatically.

To prevent this from happening, you need to use enamelware.

Cooked fruit pieces become too hard.

You can dry apple slices in any way, but watch the time so as not to dry them out too much.

Dry jam is often called Kiev. And it is no coincidence. The fact is that the birthplace of this sweet delicacy is the city of Kiev. It was from here that jam in the 14th century came to the wedding table of the Lithuanian prince Jagiello, which was fixed in historical chronicle documents.

The concept of "dry jam" has several definitions at once. These are candied fruits, and marmalade, and classic jam where the berries are after heat treatment dried in the oven. The purpose of making such a jam is to preserve the shape of the berries as much as possible. You can also cook it at home. All the secrets of making dry jam and best recipes presented in our article.

Secrets of making delicious dry jam

The following secrets will help you prepare delicious dry jam from any berries, fruits and even vegetables:

Ripe or unripe fruits are suitable for dry jam. It is not recommended to use fruits and berries with various damages, with rot for such a preparation, as well as too soft, overripe fruits that will immediately lose their shape during heat treatment.
For juicy berries and fruits, pre-cooking the fruits before drying is allowed. Meanwhile, the cooking of the jam should be slow and short so that the sugar has time to penetrate the fruits, as a result of which they retain their shape.
Dry apple jam, like any other, is dried at room temperature or in electric dryers, at a temperature not exceeding 50 degrees. Properly cooked fruits have a crust on the surface, but remain soft inside.
Dry jam prepared for the winter is stored in layers in wooden boxes. For this, candied fruits are laid out on parchment paper and sprinkle with sugar. Then paper, berries and sugar are again placed on the layer of berries.

Recipe for classic dry jam

The classic recipe for making dry jam involves the sequential implementation of the following steps:

Prepared pieces of fruit or berries are dipped in boiling syrup and boiled in it for 5 minutes. After that, the pan is removed from the heat, the jam cools down and infused for several hours.
The procedure described above is repeated several more times (from two to four) depending on the type of feedstock.
After the jam has been infused for the last time, it is thrown back on a sieve so that all the syrup stacks. Fruit or berry fruits are laid out on a baking sheet with parchment and sent to dry in the oven.
Dry apple jam in the oven is dried with the door open or at a temperature not exceeding 40 degrees, or at room temperature. The syrup remaining after cooking is not poured out, but used to make jelly, marmalade, candy, etc.
Ready jam is stored in glass jars or special wooden boxes.

Delicious dry apple jam in the oven

Dry jam prepared according to this recipe is both marmalade and candied fruits in one product. You can forget about useless sweets. Dry apple jam in the oven turns out so tasty that both children and adults eat it with pleasure. It is prepared in small batches, so that all the apple slices fit on a baking sheet at once. In general, for 1 kg of apples, you need to take 300 g of sugar, as well as a teaspoon of cinnamon and citric acid.

First, the apples are washed, the core is cut out and cut into small slices. After that, they are laid out on a baking sheet covered with baking paper, in one layer. Now, in a separate bowl, mix sugar with cinnamon. Then the resulting mixture is sprinkled with apples laid out on a baking sheet, and the form is sent to the oven for 20-30 minutes (200 degrees). The baking time of fruits depends on their variety and the size of the cut slices. Apples durum varieties will take longer to prepare.

Cool the finished jam dry at room temperature. Then the slices should be laid out on parchment, sprinkled with powder, and dried at room temperature for another two days. You can also use an electric dryer or an oven with a fan. Then the cooking time of the jam will be reduced to several hours. Store jam in plastic trays or glass jars at room temperature.

Dry strawberry jam

This is not a classic dry jam, but rather a baked one. But it turns out it is very thick, so much so that it does not drain even from a spoon. To prepare it, each strawberry (1 kg) is cut in half and placed on a baking sheet. Pour 1/3 cup of sugar there, add 3 tbsp. spoons balsamic vinegar and vanilla bean seeds. After that, the strawberries in the baking sheet should release juice and after 15 minutes the form can be put in the oven for 2 hours.

So that the jam does not burn, it is dried at a temperature of 130 degrees for two hours, stirring occasionally. After the specified time, it is transferred to a glass jar (450 ml), cooled at room temperature, and then stored in the refrigerator and used as needed.

Recipe for dry gooseberry jam

For jam, you will need 1 kg of gooseberries and sugar, as well as 250 ml of water. First, you need to prepare sugar syrup from sugar and water. After boiling the syrup from its surface, it is necessary to remove the resulting foam. Next, you need to load the gooseberries into the syrup and boil them for 8 minutes. After that, remove the pan from the heat and let the jam brew for 8 hours. Repeat the procedure after the specified time. In total, the jam must be boiled and insisted 6 times.

After the jam is infused for the last time, it must be put on a sieve so that all the syrup drains from it. After about 1.5 hours, put the gooseberries on parchment and dry in the oven at 40 degrees for three hours. It is recommended to dry the finished dry jam for another hour at room temperature. Then it needs to be sprinkled with sugar and transferred to a glass jar for storage.

Dry plum jam

Baked plum jam is prepared using a similar technology with strawberry jam. It turns out no worse than dry jam, since the berries languish for a long time in own juice in the oven, where they turn into elastic candied fruits.

To make jam, the plums (3 kg) are pitted. Then it is laid out in a heat-resistant dish, covered with sugar (1 kg), sent to the oven, heated to 200 degrees, and covered with a lid. The first 30 minutes the jam is cooked under the lid, the remaining 2 hours without it. Stir the plums every half hour. A few minutes before the end of cooking, you can add rum or brandy to the jam (3 tablespoons). Baked jam can be preserved as usual and stored in a dark, cool place all winter and even more.

Candied cherry (dry jam)

Another cooking option delicious jam from cherry. To prepare it, pitted cherries are boiled in syrup from water (1 l) and sugar (6 glasses) for 1.5 hours. After the jam has cooled, the berries from it are laid out on a sieve, and then on a baking sheet.

Dry jam in the oven is baked for 1.5 hours at a temperature of 150 degrees, stirring occasionally. After cooling, candied fruits are sprinkled with sugar and stored in glass jars.

Many people think that only dry apple jam can be cooked in the oven. Meanwhile, there are many interesting recipes, according to which very tasty berry and fruit homemade candied fruits are prepared.

fb.ru

1000 g of apples;
250 g of granulated sugar;
20 g cinnamon;
5 g citric acid.

How to cook slices?

500 g ripe juicy apples;
200 g of granulated sugar.

1500 g of apples;

We prepare as follows:

Recipe for the winter

2000 g of apples;
1000 g of sugar;
200 ml of drinking water;

How to prepare for the winter:

attuale.ru

Dry apple jam - recipes in the oven, slow cooker, microwave and dryer

Dry apple jam is a delicacy, the taste of which will be admired by both adults and children. A non-standard solution for processing a rich harvest of fruits will be an ideal way to prepare a natural dessert, which is a worthy alternative to store-bought sweets.

How to make dry apple jam?

In order for dry apple jam to acquire the desired texture and please the desired result, you will need not only the availability of the necessary products, but also compliance with the requirements of recipe technology. In addition, knowing some secrets will reduce the risk of failure to a minimum.

Apples for jam need to choose sweet varieties or with a slight sourness.
The fruits are thoroughly washed, cut in half, get rid of the core and chopped into centimeter-thick slices.
Adding citric acid to the sugar mixture will help preserve the appetizing appearance and beautiful color of fruit slices, while cinnamon will add piquancy, additional aroma and new taste to the delicacy.
Fruit slices are initially heat-treated in syrup in a saucepan, in an oven, microwave or slow cooker, and then dried on parchment naturally or using kitchen gadgets.

Dry apple jam

Ingredients:

apples - 1.5 kg;
sugar - 450 g;

Cooking

Apples are cut into slices, laid in one layer on a baking sheet.
Mix sugar with citric acid, sprinkle apple slices with the mixture, send the sheet to the oven heated to 200 degrees.
After 30 minutes of baking, transfer the slices to a parchment sheet and leave to dry in a ventilated room for 2 days.
Ready dry apple jam is transferred to a suitable container.

Dry apple jam in Kiev

You can prepare dry apple jam at home in the old proven way, after subjecting the fruit slices to repeated short-term heat treatment in sugar syrup. The old Kiev recipe of the hostess is still used to this day to obtain delicious marmalade sweets.

Ingredients:

apples - 1.5 kg;
sugar for cooking - 450 g;
sugar or icing sugar for sprinkling.

Cooking

Juicy apples are removed from the core, cut into slices, which are sprinkled with sugar and left to separate the juice for several hours or overnight.
Temporarily spread the apples in a bowl, and warm the sweet juice with stirring to a boil.
Lay the slices in syrup, let it boil and leave to cool.
Repeat cooking and cooling of sweets until the slices become transparent.
After the last heating, spread the slices on a sieve and leave the syrup to drain.
The slices are dried for another day on parchment, after which they are sprinkled with sugar or powder.

Dry apple jam in the oven - recipe

Delicious and fragrant dry apple jam can be prepared based on the recommendations of the following recipe. In this case, choosing the right kind of fruit is more important than ever, so that the slices remain intact and do not turn into porridge. It will prevent an unpleasant result and laying out the slices in one layer.

Ingredients:

apples - 1.5 kg;
sugar - 450 g;
ground cinnamon - 1.5 tbsp. spoons;
citric acid - 1.5 tsp.

Cooking

Apples are prepared and cut into slices, placed on a baking sheet.
Mix sugar with cinnamon and citric acid, sprinkle the cut on top.
Dry apple jam is prepared in the oven for 30 minutes at 200 degrees, after which it is dried for a couple of days on parchment.

Dry apple jam in the microwave

The following recipe for dry apple jam is performed using a microwave. A necessary condition in this case is the presence of a grill or, ideally, a convection mode in the device, which will contribute to the rapid caramelization of fruit slices and their simultaneous drying.

Ingredients:

apples - 0.5 kg;
sugar - 150 g;
cinnamon - to taste;
citric acid - 0.5 tsp.

Cooking

Apples are cut into slices, which are laid out in a dish suitable for cooking in a microwave oven.
Sprinkle the cut with a mixture of sugar, citric acid and cinnamon.
Prepare dry apple jam in the microwave in a combined mode for 5-15 minutes, depending on the power of the device.
Transfer the slices to parchment and dry at room temperature.

Dry apple jam in the dryer

Dry fragrant apple jam can be prepared according to the following recipe. The slices are preheated to softness and transparency in sugar syrup, after which they are dried using an electric dryer. Cinnamon, vanilla or other spices of your choice are added to the syrup if desired.

Ingredients:

apples - 1.5 kg;
water - 2/3 cup;
sugar - 400 g;
lemon juice - 1.5-2 tbsp. spoons;
cinnamon, vanilla.

Cooking

Sugar syrup is boiled from sugar and water, adding cinnamon and vanilla to it if desired.
Lay apples cut into slices, let the mass boil, leave to cool.
Repeat heating and infusion until the slices are transparent.
Spread the slices on the tray of the electric dryer and dry the dry apple jam at 60 degrees for 3-5 hours.

Dry apple jam in a slow cooker

Ingredients:

apples - 1.5 kg;
water - 2/3 cup;
sugar - 600 g;
lemon juice - 1.5 teaspoons;
sugar or icing sugar for sprinkling.

Cooking

Turn on the device in the “Cooking” mode and prepare syrup from water and sugar.
Put sliced apples into the bowl, switch the device to "Extinguishing" for 15 minutes.
Leave the apple slices in the syrup until cool, after which they are allowed to drain, put on a sieve, and dried.
Dry jam from Antonov apples is sprinkled with sugar or powdered sugar.

How to store dry apple jam?

Having prepared dry apple jam for the winter, it is important to store it properly so that the delicacy retains its original attractive fresh taste and spectacular appearance.

After cooking, the sweetness is transferred to dry jars, paper bags or boxes.
Store containers in a dark and always dry place, protected from third-party odors.
Dry jam from fresh apples can be stored in vacuum bags under any conditions.

womanadvice.ru

Dry fragrant apple jam! It doesn't take long to mess around with it.

I regret not knowing about this recipe sooner! When there are a lot of apples and you puzzle over what to cook from them, there are original solutions... Dry apple jam in the oven does not require long fuss and turns out to be unusually fragrant. I share with you wonderful recipe I'm sure everyone will love this treat!

Dry apple jam

INGREDIENTS

1 kg apples
300 g sugar
1 st. l. cinnamon
1 tsp citric acid

COOKING

For this delicious dessert, it is better to take sweet and sour apples or sweet varieties of apples. Cut each apple into thin slices and place them tightly on a baking sheet, sprinkle sugar, cinnamon and citric acid on top.
Place the apples in an oven preheated to 200 degrees for 25 minutes. After that, spread the apples on parchment, lightly sprinkled with sugar, leave to dry for 2-3 days. You can also use an electric dryer or an oven with a fan for this purpose - such drying for several hours will be enough.

Ready fragrant slices can be stored in a dry place at room temperature, in plastic trays or glass jars. I assure you such delicious preparation won't make it to winter! It is eaten very quickly and with pleasure.

You can experiment and prepare a dessert from other fruits in this way: dry plum jam is incredibly tasty. Bon Appetit, dear reader!

A source

vkusno.mirtesen.ru

recipe for cooking in the oven with photos and videos

Today, fruit trees are present on almost every household plot, and for many gardeners, apples are a source of vitamins and minerals. useful substances. The shelf life of fruits is short, so many begin to look for ways to preserve the crop. One of original ways is the preparation of dry apple jam, such a recipe does not require much time and effort, but allows you to maximize the value of the raw materials.

Features of making dry apple jam

A fragrant fruit dish turns out to be moderately sweet, but the sugar content in it is significantly less compared to recipes. traditional jam. The method of making delicacy was invented a long time ago, and, according to the information that has come down to us, belongs to the Slavs.

This jam was served festive table during the time of Catherine II, and today in everyday life, in honor of ancient traditions, such a recipe is often called “Kiev-style” jam.

The dry cooking method is suitable for many types of berries and fruits, but apples are considered the best option. The peculiarity of the recipe is that the preparation process does not require long-term cooking or sugaring of the product. The recipe requires a regular oven, in which apples prepared in advance are aged for a certain time.

The advantage of this method is the minimum time and effort spent on preparing a delicious recipe.

To do this, perform the following steps:

for the dried fruit recipe, whole fruits without defects and damage are selected;
they are thoroughly washed under running water. warm water, foreign objects and debris are removed;
fruits are cut into several pieces;
the core together with the bones must be removed.

Depending on the variety, a decision is made on the need to remove the peel before processing the apples. When the top layer is removed, the amount of vitamins and nutrients in the final dish decreases, but the dessert turns out to be more tender.

Today, there are several options for dry fruit jam in conditions home cooking. All of them allow you to delicious dessert with minimal time and effort, while retaining the maximum amount of useful substances.

Preparation of dry slices

This recipe is a great substitute for traditional sweets that kids will love. Dry jam contains minimal amount sugar and does not require significant financial costs. After cooking, it can be used as a dessert or decoration for confectionery.

Main Ingredients:

granulated sugar - 300 g;
ground cinnamon - 1 tbsp. l.;
citric acid - 0.5 tbsp. l.;
apples - 1 kg.

The slices are laid out in a deep container, sprinkled with citric acid on top and mixed thoroughly. Half the norm of sugar is poured on top and re-mixing is carried out, cinnamon is added, after which the rest of the sugar is added, and mixing is carried out again. Apples are placed in an oven heated to 200 0C, aged for 25 minutes.

Next, the baking sheet is taken out of the oven, laid out on parchment, sprinkled with sugar on top and kept in this state for 2 days. You can put the fruit in the oven for 3 hours at a temperature of 60 0C. The result should be dried soft pieces of fruit.

Recipe in Kiev

Jam can be prepared only from apples or added to give a richer taste of berries. Good companions are strawberries and pitted cherries.

To prepare a traditional recipe, you need the following ingredients:

1 kg of apples;
1 kg of berries;
800 g of granulated sugar;
1 liter of water.

First you need to prepare the syrup. To do this, sugar is dissolved in water by heating over a fire. Next, apples and berries are dipped in boiling syrup and boiled for 10 minutes. After that, the mixture is placed in a colander and allowed to drain excess liquid.

Next, the semi-finished dessert is laid out in containers and placed in the oven at a temperature of 35 0C. As soon as the drying effect is achieved, they are taken out and sprinkled with sugar on top. After cooling, shake thoroughly and close the lids.

Jam is stored in ordinary glass containers under tightly closed lids. best place Storage conditions are considered refrigerator conditions at a temperature slightly above 0 0C. After opening the jam, it is recommended to eat dessert or use it for cooking. confectionery recipes because the shelf life of the product is limited.

dachamechty.ru

Cooking original dry apple jam in the oven

The recipe for dry jam is good because fruits retain almost all vitamins after cooking, jam is very simple and quick to prepare, and the taste of the workpiece is beyond praise. Apple slices have a beautiful appearance: they look like marmalade or candied fruit, so they are often used to decorate desserts. Such apple billet will appeal to both adults and children.

Would you like to try making dry strawberry jam? Read on for the recipe!

We will cook dry apple jam in the oven, the process resembles the preparation of apple drying.

How to cook dry apple jam in the oven

You will need:

2 kg of apples;
sugar - about 600 gr.;
2 teaspoons of citric acid;
2 teaspoons of cinnamon.

Cooking

Wash apples thoroughly, remove seeds from them, peel (you can not peel) and cut into medium-sized slices. Next, fold them on a baking sheet, pressing quite tightly against each other, but you do not need to make a double layer of pieces.
The next step is to mix the "dry ingredients": cinnamon, citric acid and granulated sugar. Then sprinkle prepared apple slices with this fragrant mixture.
A baking sheet with apples is placed in the oven. Warm it up well (190-210 degrees) and bake apple slices for about 35 minutes. At the same time, periodically look at the preparation, because ovens are different, it may take you only 20 minutes to cook dry apple jam, and perhaps all 40.

When you take the baking sheet out of the oven, cool the apple slices and transfer to parchment paper, which must be powdered with sugar before that. Let the apples "reach": for this, just leave them in the room for 2 days to dry.

Storage of dry apple jam

Place dried apple slices in plastic containers or cardboard boxes from chocolates. They will keep for a long time this way!

In late winter, when a blizzard is buzzing outside the window, you can please your guests and surprise them by serving a box with such delicious and unusual jam to the table.

zagotovochkj.ru

Dry apple jam in the oven - 4 recipes

1 Dry apple jam in the oven - a simple recipe
2 How to cook slices?
3 Dry apple jam in Kiev
4 Recipe for the winter
5 How to store the finished treat?
6 What varieties of apples are more suitable for dry jam?

Who would have thought that Kiev confectioners were the biggest supplier of candied fruits (called dry jam at that time) to the court of Empress Catherine II. After the October Revolution, the production of this sweet fell into decay, but delicious recipes their new variations have been preserved and appeared (for example, dry apple jam in the oven). Every housewife can prepare an alternative to overseas candied fruits from affordable and healthy apples.

Dry apple jam in the oven - a simple recipe

The preparation of this delicacy is not at all difficult, although it is quite time-consuming, but the result is worth it. Amber apple slices with cinnamon aroma will please both children and adults.

For 250 g of ready-made dry apple jam, the following amount of products is needed:

1000 g of apples;
250 g of granulated sugar;
20 g cinnamon;
5 g citric acid.

Step by step cooking in the oven:

Well washed and dried apples are removed from the core with seeds and cut into thin slices with a knife or apple cutter, dissolving large fruits into 12 parts, and medium ones into 8.
Sprinkle prepared slices with citric acid, cinnamon and 200 g of sugar. After that, send them for 25-30 minutes in a hot (200 degrees) oven.
After baking, cool the caramel apple slices together with the baking sheet. Then spread in a thin layer on baking paper, sprinkle with the remaining sugar on top and dry for two days at room temperature. You can speed up the drying process in the oven by sending them to ripen at 60-70 degrees with the door ajar for 3-4 hours. Also, the dryer will perfectly cope with this process, you just need to make sure that the slices do not dry out.
Transfer the finished dry jam to an airtight glass container for further storage.

How to cook slices?

Cooked for the most part traditional recipes apple jam turns into a homogeneous porridge-like mass of different density. Dry jam is one of the few ways to get an apple treat in whole slices.

To make jam, while maintaining the integrity of the slices, the following proportions of ingredients are needed:

500 g of ripe juicy apples;
200 g of granulated sugar.

Step by step description of the cooking method:

Wash the fruits, cut off the peel from them with a thin layer, cut out the seeds and tails, and turn the pulp into slices.
Spread a tablespoon of granulated sugar in an even layer on a baking sheet, then spread the apple slices evenly in one layer and generously sprinkle them on top with the rest of the sugar.
Send a baking sheet with apples for half an hour in the oven at 180 degrees. If the apples are too juicy or overripe, then to preserve the integrity of the slices, it is better to use the convection mode. So the moisture evaporates faster and the slices do not turn into porridge.
After heat treatment, cool and dry the slices so that the slices become denser, and the juice resembles thick glue in consistency. Carefully transfer each wedge to a storage container with a fork.

Dry apple jam in Kiev

Kiev Podol in the old days was known for its confectionery, which prepared delicious candied fruits from a variety of fruits and even vegetables. These candied fruits were called dry Kiev jam and were delivered to the tables of various monarchs. European countries.

To cook a delicacy of kings in your kitchen you will need:

1500 g of apples;
450 g of granulated sugar for syrup;
sugar or powdered sugar for sprinkling to taste.

We prepare as follows:

Cut apples without seeds and core into slices, mix them with sugar and leave for a while so that the juice stands out. Depending on the juiciness of the fruit, it may take from a couple of hours to a whole night.
Drain Apple juice with sugar in a wide bowl or basin, put on fire and bring to a boil. Put the apples into the boiling syrup and, as soon as they boil, turn off the heat.
After the jam has cooled, repeat the procedure 3-4 more times. It is necessary to achieve amber transparency of the slices. At this stage, you can also use a modern gadget, boiling dry apple jam in a slow cooker. A suitable option for this is "Extinguishing".
After boiling the apples for the last time, they need to be thrown into a colander so that all the syrup is stacked to the last drop. Then dry the fruit for another day on parchment. Sprinkle the finished slices with sugar or powder.

Recipe for the winter

Dry jam, properly prepared, is not afraid of either heat or moisture and can be stored for up to three years without losing its properties. palatability. Therefore, if there is a plentiful harvest of apples, housewives should cook it in large quantities in order to use it in winter as a filling for pies or replace them with little-use purchased candied fruits and other sweets.

To make dry apple jam for the winter, you will need:

2000 g of apples;
1000 g of sugar;
200 ml of drinking water;
zest of one medium orange;
vanilla, cinnamon or other spices to taste.

How to prepare for the winter:

Prepare the apples as in the previous recipes: wash, remove the core and cut into slices.
Boil syrup from water and sugar, put apples and finely grated orange zest into it. Boil the contents of the pan, boil for 10 minutes, and then soak in syrup for 6-8 hours. Repeat these procedures 4 to 8 times so that the slices become transparent. During the last cooking, add spices.
After that, put the apples on a sieve and leave it for two hours so that all the sweet liquid is glass. Next, the apples need to be dried at 40 degrees in the oven with the door open.
Arrange the finished dry jam in dry sterile jars and roll up with iron lids. Store the product in a dark and cool place.

How to store the finished treat?

Making dry apple jam is half the battle, you still need to be able to save it in order to have the pleasure of feasting on it in the winter.

To store dry jam, you can use glass jars, plastic containers, paper bags or vacuum bags.
The place where the apple slices will go for storage should be dark, cool, but dry. A refrigerator, basement or balcony will do.
For long-term storage, jam can be put in sterile dry glass jars and rolled up with lids, like a regular blank.
If the jam is not hermetically sealed, it must be protected from third-party odors that apples can absorb very quickly.

What varieties of apples are more suitable for dry jam?

In many ways, the quality of the prepared dessert will depend on the original product, so the choice of apples for dry jam must be approached with great care.

Sweet and sour apples with dense juicy pulp will be ideal as raw materials. Such fruits will ready-made quite juicy even when using sugar in smaller quantities than when cooking ordinary jam. The dense pulp will not boil soft and will not turn into a shapeless porridge.

As for the fruits themselves, they should be without damage and areas prone to putrefaction. A scavenger will not work either. The fruits must be whole, not broken or wrinkled.

Where is the best place to store onions for the winter?

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

This version of the apple treat is good because after cooking everything beneficial features fruits remain. The cooking process is absolutely simple, fast, but at the same time you get a fragrant treat for tea. Outwardly, the dessert looks like marmalade or candied fruit, has an unusual sweet taste and beautiful appearance.

How to make dry apple jam

The dish is sweet, but contains much less sugar than the usual recipes for this dessert. If you know how to make dry jam, then you will always have a delicious treat on the table, which also has an appetizing structure. The cooking method was invented long ago and, according to legend, belongs to the Slavic people. The second name of this dish is jam in Kiev. Easy to cook, buy everything necessary ingredients very simple.

Preparing apples

To make the result tasty, it is necessary to properly prepare dry apple jam in the oven. However, the process does not begin with cleaning or heating the stove, but with the selection of components. This type of sweets is prepared from any berries or fruits, but apples are better suited for these purposes. You should buy whole, not dented or beaten, healthy fruits. It is not recommended to take varieties with sourness, sweet and sour. The preparation process is similar to any other fruit preparation option:

wash the fruits thoroughly;
cut into several pieces;
remove the core;
if the skin is tough, cut it off (there will be less vitamins).

dry apple jam recipe

In history, this method of cooking is mentioned during the reign of Catherine II. Then the recipe for dry apple jam was something unusual; treats were served at princely feasts. A large number of fruits made this dessert accessible to anyone who was willing to spend a little time creating delicious treat. It turns out the jam is fragrant, with a rich taste, and you can store it all winter. Below are the options for creating a dish with step by step instructions in the oven.

Dry apple jam at home

If you have your own garden or your neighbors have shared a rich harvest, then making dry apple jam is a great option. You will have sweet billet, which will help you treat yourself to a dessert in winter, but at the same time without a lot of calories and with a set of vitamins. Dry apple jam in the oven is easy to prepare at home.

Ingredients:

cinnamon - 1 tbsp. l.;
apples - 1 kg;
citric acid - 1 tsp;
cane sugar - 300 g.

Cooking method:

Sweet varieties of fruit are better than others. Cut them into medium sized pieces. You can independently determine which pieces will be optimal.
Put the sliced \u200b\u200bfruits tightly on a baking sheet, sprinkle them with citric acid, cinnamon, sugar (leave 50 g for the final), mix.
Preheat the oven to 200 degrees and put the baking sheet in for 25 minutes.
Take out the dish and let it cool. By this time, the slices should already look appetizing.
Spread the fruit baked in the oven on paper (parchment), sprinkle with the remaining sugar.
Leave the dish to dry for 2-3 days.
Arrange the treat in jars, you can not sealed. May be stored at room temperature.

Dry slices

This dessert will be very popular with children, a wonderful fragrant substitute for sweets, which contains some vitamins. Apple jam dry slices contain a minimum of sugar, in summer it is easy to buy fruits, their price is acceptable and you can prepare treats for the whole winter. You need to choose juicy, dense, not sour fruits. You can then use this jam as a snack for tea or decoration on a cake.

Ingredients:

sugar - 300 g;
cinnamon (ground) - 1 tbsp. l.;
citric acid - 1/2 tbsp. l.;
apples - 1 kg.

Cooking method:

Fruits should be washed well and dried. Cut each apple, remove the core so that there are no seeds.
Cut the fruit into thin slices, put in a deep bowl.
Sprinkle with citric acid and mix well.
Then add sugar, mix again.
Add cinnamon last.
Arrange the slices on a baking sheet that will go into the oven. You can stack pieces on top of each other.
Preheat the oven to 200 degrees, put the fruit to bake for 25 minutes.
Remove dish and let cool.
Pour 50 g of sugar onto parchment, lay the slices in a thin layer.
You need to leave the dish to dry for 2 days or put it in an electric oven for 3 hours at a temperature of 60 degrees. The main thing. To keep the pieces soft.
Dried slices can be decomposed into ordinary glass jars. Store in a cool, dry place.

Kiev style

The recipe came from Kiev Podol, where for the first time they began to produce dry apple jam in the oven on an almost “industrial scale. Confectioners had several ovens in which they prepared treats. "Balabukha" - the name of that time is still known. Presented below step by step recipe apples in Kiev, which you can cook yourself at home.

Ingredients:

apples - 1 kg;
fruits - 1 kg;
sugar - 800 g;
water - 1 l.

Cooking method:

You can choose any berries: strawberries, gooseberries, cherries. All of them go well with apple jam, the main thing is to remove the seeds.
The syrup is prepared first. Dissolve all the sugar in a liter of water, bring to a boil. This volume is enough to impregnate 1 kg of fruit.
Cut apples into slices, dip with berries together in boiling syrup. Boil for 10 min.
Drain in a colander and let the syrup drain. If possible, leave overnight (the process is long).
Then lay out the components in a mold and place in the oven at a temperature of 35 degrees. Keep an eye on the condition of the apples, when they become dried, sprinkle with sugar.
Shake the slices to remove excess sweetness from them. Divide into jars and close.

For the winter

In the cold season, you always want to drink more tea or coffee. These drinks will taste better with sweet snack, for example, a sandwich with some fragrant jam. You can buy more apples in the high season and cook a delicious dessert. This is a simple recipe that anyone can master. Below is an instruction on how to make dry apple jam for the winter.

Ingredients:

sugar - 300 g;
citric acid - 1 tsp;
apples - 1 kg;
cinnamon - ½ tbsp. l.

Cooking method:

Wash the fruits, cut and remove the core. It is better to cut into thin slices so that they are better saturated with sugar.
Put the pieces on a baking sheet, it is allowed to make several layers. To protect the fruit from burning, you can lay a silicone mat, but this is not necessary.
Mix in a separate bowl citric acid, cinnamon and sugar, then sprinkle the apples with this mixture.
Preheat the oven to 200 degrees. Put the fruit mold in for 30 minutes. If the volume of apples is large, you can periodically take out a baking sheet and mix the contents. If your oven has a convection mode, turn it on to remove excess moisture.
Prepare another surface for the final step. Spread the baked apples in one even layer and dry for 2 days.
Next, take clean glass jars and put dry lies in them. It can be stored for a long time in a dry place.

This recipe, according to the reviews of many people, is very simple, but even for this dish there are recommendations from chefs that will help in cooking. If you want to make delicious dry jam in the oven, follow these recommendations:

Before drying, you can cook for juicy fruits and berries. This should not be done for a long time, on low heat, so that sugar can penetrate into the fruits, which will help keep the shape of the slices.
The best way storage of candied fruit in winter - in layers in wooden boxes. First put the paper, then the jam itself and sugar, then again the paper and repeat the layers.
Some recipes for dry apple jam in the oven indicate that even overripe or “broken” fruits are suitable. It is highly likely that they will turn into gruel during cooking. Unripe or ripe fruits are better suited so that they retain their shape during heat treatment.

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