Dry apple jam. Fragrant dry apple jam: no need to mess with it for a long time! Apple jam for the winter - how to cook, how to roll

Step 1: prepare the lemon.

To prepare a fig, we do not need the lemon itself, but only its zest. Therefore, we wash the citrus under running water, wipe it with kitchen paper towels and rub its peel directly over a clean saucer. Attention: to make jam, you can use the component to taste. I usually add 1 tablespoon for aroma. We leave the finished zest aside for a while.

Step 2: Prepare apples.

Rinse apples under running water and place on a cutting board. Using a knife, peel the fruit from the peel and then cut them into four parts. We remove the core from each. Now chop the apples into thin slices and transfer to a deep cauldron with a thick bottom.

Step 3: prepare figs or dry apple jam - the first stage.

We put the cauldron with pieces of apples on a small fire and, stirring from time to time with a wooden spatula, cook until the component becomes soft. Immediately after that, turn off the burner and proceed to the next step in making jam.

When the softened apples become warm, grind them through a sieve into a deep bowl. Pour sugar here and mix everything thoroughly with a tablespoon.

Pour the apple mass back into the pan and put it on a small fire again. Important: Stir from time to time with a wooden spatula. Thus, all the liquid will evaporate from us and the jam will begin to thicken. Attention: the fig itself should begin to move away from the walls of the pan. Immediately after that, to taste, add zest, cloves and cinnamon to the container. Mix everything thoroughly with improvised equipment and turn off the burner.

Step 4: Sterilize jars with lids.

We wash glass jars with lids under running water using a kitchen sponge and special dish detergent.

Put the jars in a medium saucepan and fill with ordinary cold water so that it completely covers the container. Then we take out the containers from here and put them temporarily on a clean towel. Lay lids next to them.
We put the pot on a big fire. When the liquid boils, carefully put the jars with lids into the container and sterilize for 10–15 minutes. Important: so that the container does not burst, reduce the fire to a minimum. After the allotted time, using kitchen tongs, we take out jars with lids from boiling water and transfer them back to the towel, but with the neck down.

Step 5: prepare figs or dry apple jam - the second stage.

With the help of a tablespoon, we put the still hot apple jam in sterilized jars and put it on the wire rack in a warm oven. Attention: temperature should be about 40–50 °С. We dry the fig until a crust forms on its surface. Immediately after that, turn off the oven, and take out the jars with the help of kitchen tacks and put them on a cutting board.

We close tightly with metal lids and, using a can opener, make a seam. That's it, dessert is ready!

Step 6: serve figs or dry apple jam.

Figs can be served at the dessert table immediately after cooking, or you can hide the jars in a secluded place and store until the onset of cold weather. In any case, when the time comes, we open the jam jars with a can key, and transfer the contents with a tablespoon into a deep bowl. Serve at the dessert table with tea or coffee.
Happy tea drinking!

Figs can be prepared in two ways. The first one I have already described. For the second, we need to put the thick apple mass on a marble board, level it with a tablespoon and leave it in a warm place for 2-3 days. You can also put the container in the oven, heated to 40-50 ° C, and dry the figs for about 10-15 hours. After that, the dessert will become like jelly candies in consistency, which can be cut into portioned pieces, rolled in powdered sugar and served;

To make jam, it is best to take sweet and sour apples;

Instead of apples, you can take ready-made puree, which can be found in the supermarket or in the department baby food. In this case, you will need 1 kilogram of mass.

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 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.

1. Apples for jam need to choose sweet varieties or with a slight sourness.
2. The fruits are thoroughly washed, cut in half, get rid of the core and chopped into centimeter-thick slices.
3. 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.
4. 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

1. Apples are cut into slices, laid in one layer on a baking sheet.
2. Mix sugar with citric acid, sprinkle apple slices with a mixture, send the sheet to an oven heated to 200 degrees.
3. After 30 minutes of baking, transfer the slices to a parchment sheet and leave to dry in a ventilated room for 2 days.
4. 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 Kyiv 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 icing sugar for sprinkling.

Cooking

1. 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.
2. Temporarily spread the apples in a bowl, and warm the sweet juice with stirring to a boil.
3. Lay the slices in syrup, let it boil and leave to cool.
4. Repeat cooking and cooling of sweets until the slices become transparent.
5. After the last heating, spread the slices on a sieve and leave the syrup to drain.
6. 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

1. Apples are prepared and cut into slices, placed on a baking sheet.
2. Mix sugar with cinnamon and citric acid, sprinkle the cut on top.
3. 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

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

Dry apple jam in the dryer

Dry 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

1. Cooked from sugar and water sugar syrup, adding cinnamon and vanilla to it if desired.
2. Lay apples cut into slices, let the mass boil, leave to cool.
3. Repeat heating and infusion until the slices are transparent.
4. 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

1. Turn on the device in the “Cooking” mode and prepare syrup from water and sugar.
2. Put sliced ​​apples into the bowl, switch the device to "Extinguishing" for 15 minutes.
3. Leave the apple slices in the syrup until cool, after which they are allowed to drain, put on a sieve, and dried.
4. 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.

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

Description

Got me unusual recipe: dry apple jam in the oven. The picture showed amber, delicious apple slices, and I wanted to try it.

This is interesting: jam that does not need to be boiled, and even “dry”! As a result, some of the apples turned out to be dry, and the second part really looked like jam: tender, honey, transparent orange slices in syrup. This syrup soaked all the parchment on which the apples were baked, and it took some effort to wash the baking sheet.

But overall I liked the recipe. apple jam from the oven it turns out tasty and fragrant.

Ingredients:

• 1 kg of apples;
• 300 g of sugar;
• 1 teaspoon cinnamon;
• 1 teaspoon citric acid.

Apples are better to take sour, hard varieties- because the soft ones will simply melt, and the sweet ones in combination with sugar can turn out cloying. By the way, I would take less sugar - in the proportion that is given in the original recipe, the jam turned out delicious, but very sweet. However, after standing for a couple of weeks, apple slices become drier and less sweet.

Instruction:

Wash apples, cut into quarters and remove the core. The skin does not need to be peeled. Then we cut the apple slices into thin slices - about 2 mm.

We cover a baking sheet or a spacious baking dish with a sheet of parchment, evenly pour out the apple slices, trying to put them more densely.

Mix sugar with cinnamon and citric acid.

Sprinkle apples evenly with the mixture and put in an oven preheated to 200C.

Bake apples for 30-35 minutes at medium level.

Gradually, the slices become soft and transparent amber. And what a delightful apple-cinnamon, autumn aroma floats through the kitchen! ..

Taking out a baking sheet, let the apples cool for 10 minutes so as not to burn your fingers with hot syrup. In the meantime, line a large board, tray, or table that you don't use often with sheets of parchment. Lightly sugar the paper.

Arrange apple slices on parchment paper in a single layer. Those pieces that were on top turned out to be dry, similar to dried dried fruit apples. And those below - soaked in syrup and became transparent, like candied fruit or fruit from jam. I advise you to fill the pan immediately hot water, to Apple juice with sugar, which turned into syrup, did not seize with a caramel layer, but washed off relatively easily.

And not quite drying and not quite jam, what then? Dry jam! Haven't heard of this? And it would be time, because dry apple slices are a fragrant treat 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 inadvertently broke his leg. He was inspired by the chic gardens of Kurenevka and Priorka for fragrant dry jam, and since then representatives of noble families have been pampering 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.

Did you know that there is a very tasty and unusual jam from apples, which does not require cooking, but is baked in the oven? It is called “dry”, and for good reason - the apples are slightly dry, transparent amber in color, covered with sweet syrup.

We offer a simple step by step recipe with photos and videos, according to which you can easily prepare fragrant dry apple jam in the oven. Kids will be delighted with such a delicacy, as it resembles sweets, but at the same time it is very useful. And adults will enjoy this sweetness with pleasure.

Advice: give preference to fairly strong apples with a sour taste. If you use soft varieties, they will “spread” during heat treatment. The fruits must be without rot, whole and unbroken, collected from the branch, and not fallen.

Ingredients

Servings: - + 65

• apples 1 kg
• granulated sugar 300 g
• lemon acid 1 tsp
• ground cinnamon 1 st. l.

per serving

Calories: 26 kcal

Proteins: 0.1 g

Fats: 0 g

Carbohydrates: 6.3 g

35 min. Video recipe Print