Sweet, almost clear apple jam is one of the healthiest desserts around. It can be eaten with bread and just a bite with tea, used for making pastries, cakes, sweet dishes.

Apple jam is especially important on diet days, because 100 g of the finished product contains no more than 50 kcal, despite the fact that sugar is used for its preparation. The natural sweetness of the fruits themselves, the presence of fiber, vitamins and numerous microelements in them makes apple jam an extremely healthy and tasty dish.

In the distant years of hoary antiquity, eating apples of the current season, and even more so making apple jam, did not begin until the end of summer. Only after August 19, the day on which the pagan Apple Savior and the Christian Transfiguration fall, the housewives began to prepare apples. Today, adhering to such a categorical framework is not at all necessary and you can cook homemade jam at any time.

In this case, you can use almost any variety of apples, but strictly not foreign ones bought in a store. Depending on the original density, juiciness and sweetness of the fruit, you can get a thick jam or liquid jam with transparent slices.

The cooking time depends entirely on the desired result. Therefore, you can cook jam for a few minutes or for several days. The main thing is to use a time-tested recipe.

Apple jam - a step-by-step recipe for cooking + video

A simple recipe and video will tell you in detail how to make apple jam if you don't have a lot of experience.

• Apples - 1.5 kg;
• Cinnamon stick;
• Sugar - 0.8 kg;
• Water - 50 ml.

Preparation:

1. Cut the seed box out of the fruits, peel them if desired. Cut into small random pieces.
2. Place in a suitable saucepan, pour in water, add most of the sugar and cinnamon stick.
3. Soak over high heat with constant stirring for about 5 minutes. Reduce heat and cook for another 5 minutes.
4. Remove from heat, let cool completely.
5. Add the rest of the sugar and cook over low heat until cooked through.

Apple jam in a slow cooker - recipe with photo

Thanks to its versatility, the multicooker is perfect for making delicious apple jam in it. Moreover, the process itself will take a couple of hours at most.

• Apples - 2 kg;
• Sugar - 500 g.

Preparation:

1. Peel the apples from the skin and cores. Cut them into random cubes and place in a bowl. Apples should always be put first, otherwise the sugar will definitely burn while they let the right juice go.

2. Cover with sugar. If the fruits are too sour, then it makes sense to slightly increase the portion of the latter.

3. Set the appliance to the “bake” mode for about 40 minutes. After the jam begins to boil slowly, it must be stirred periodically to evenly distribute the sweet syrup.

4. Boil the metal lids, sterilize the jars in a convenient way. Spread the ready-made jam in them and roll up.

Apple jam in the oven

If you stand at the stove and cook apple jam in several steps, there is neither time nor desire, then another original recipe will do. He will tell you in detail how to cook apple jam in a conventional oven. The main thing is to find out a few tricks in advance. For example, you need to cook it in a heat-resistant container with thick walls and it will definitely not burn. And so that the mass does not "run away", the container should be filled only by 2/3 of its volume.

• Apples - 1 kg;
• Sugar 0.5 kg.

Preparation:

1. Cut the fruits into large slices, after removing the core. If the skin is fairly thin, you do not need to peel it.
2. Pour sugar on top, increase the amount if necessary.
3. Preheat the oven to 250 ° C. Place the bowl of apples inside for 25 minutes.
4. Remove, mix well and return back, having previously reduced the heat to 220 ° C.
5. After another 10 minutes, repeat the procedure. Try the syrup this time and add some more sugar if needed.
6. Cook the jam in the oven for a while, depending on the desired consistency. The main thing is to prevent sugar caramelization, otherwise the mass will turn out to be too thick and viscous. As soon as the syrup has a medium thickness and the surface is covered with a light foam, it can be removed from the oven and packed into jars.

Apple jam for the winter - how to cook, how to roll?

In order for the apple jam to stand all winter and always be tasty, it must be cooked according to a special recipe. In addition, you should take a little more sugar than usual, and prepare the fruits in a special way.

• Sugar - 1.5 kg;
• Apples - 1 kg;
• Lemon.

Preparation:

1. Cut the peel very thinly from the apples, remove the seed capsule and cut into medium slices. Pour boiling water over and blanch for 10 minutes, then cool immediately in very cold water.
2. Do not pour out the water in which the apple slices were blanched, but partially use it to prepare the syrup. To do this, dissolve 500 g of sugar in 1.5 l of liquid.
3. Transfer the chilled apples to a large basin, pour the obtained strictly hot syrup and let it brew for about 5-6 hours.
4. Then drain the syrup through a colander into an empty saucepan, add a portion (250 g) of the remaining sugar and cook for 8-10 minutes until it is completely dissolved.
5. Repeat the procedure until you have added the desired amount of sand. Soak apples in syrup between boils for at least 8-10 hours.
6. After the penultimate boil, cut the lemon into thin quarters, add them to the saucepan with apples and pour boiling syrup all together.
7. In the last cooking, do not drain the syrup, but cook together with the apples for 10-15 minutes until fully cooked.
8. At the same time, the apple slices should become completely transparent, and a drop of hot syrup should not blur on a cold plate. Then, while hot, spread the product into sterilized jars.
9. Immediately roll up the metal lids, which need to be boiled for about five minutes. Allow to cool naturally and store in a closet or basement.

How to make apple jam with wedges?

To make apple jam with whole slices, you need to choose varieties with a particularly dense, but juicy pulp. A prerequisite: they must have recently been removed from the tree.

• Apples - 2 kg;
• Sugar - 2 kg.

Preparation:

1. Cut unripe and not stale apples into slices 7–12 mm thick.
2. Weigh them and measure out exactly the same amount of sugar. Place in layers in a large container, sprinkle with sand, and leave until morning.
3. The next day, put on medium heat and cook after the foam appears, which means the syrup boils, no more than five minutes. In the process, very carefully drown the top layer of the apples.
4. Repeat the procedure in the evening, stir very gently at the end.
5. The next day in the morning, cook for 5 minutes, and in the evening for another 10-15 minutes until cooked.
6. While hot, place in glass, pre-pasteurized jars and seal.

Thick apple jam recipe

The density of the jam in most cases depends on the initial friability of the apples. If you take too hard and dense fruits, they will have to be boiled for a very long time, and as a result, the jam will not be as thick as you would like. In addition, the fruit should be fully ripe, lying in the shade for a day.

• Chopped slices - 3 kg;
• Sugar - 3 kg;
• Ground cinnamon - 1-2 tbsp.

Preparation:

1. Remove the damaged parts, the core and, if necessary, the skin from the fruit. Chop into arbitrary cubes, put in a basin, layered with sugar mixed with cinnamon. Leave to juice overnight.
2. Put on medium gas, bring to a boil, not forgetting to stir. As soon as the syrup boils, reduce the gas a little and cook for about 5-8 minutes. Remove from the stove and leave for at least a couple of hours, a maximum of a day.
3. Repeat the procedure two more times at the same frequency.
4. Boil the jam for the last time for about 7-10 minutes, pack it hot in jars and store it sealed after cooling completely in the closet or basement.

How to make apple jam from Antonovka?

The Antonovka apple variety is best suited for making jam or marmalade, as the rather loose flesh boils down very quickly. But this does not mean at all that it is impossible to get jam with slices from it. You just need to follow the recipe, which describes all actions in steps.

• Apples - 1 kg;
• Sugar - 1 kg;
• A little salt and baking soda for pre-soaking.

Preparation:

1. Cut the fruits of the same size into quarters and remove the center. Then cut into slices of the desired thickness.
2. Dilute 1 tsp in a liter of water. salt and pour the prepared apples with salted liquid. Citric acid can be used instead of salt in the same proportion.
3. After 10-15 minutes, drain the solution, rinse the apple slices and immerse them in a soda solution (for 1 liter of water - 2 teaspoons of soda).
4. Incubate for no more than 5 minutes, drain and rinse one more time in running water. This procedure will hold the pulp together a little and prevent it from boiling.
5. Place the prepared apples in a saucepan, sprinkle with sugar. Incubate for several hours until juicing forms.
6. Put on fire and boil over strong gas. Remove from heat and let it brew for 5-6 hours.
7. Repeat the process 2 more times, the last one - boil the jam to the desired consistency. Put in jars without cooling and seal them tightly.

Apple jam - a step by step recipe with photos and videos

In order to bake delicious pies in the late summer in the cold season, you definitely need to make a thick and tasty apple jam. And the following recipe will help with this. It is better to choose apples with juicy, friable pulp. Well-ripe fruits are suitable, perhaps even a little crumpled. The main thing before cooking is to cut off anything from the fruit that can spoil the taste of the finished jam.

• Apples - 1 kg;
• Sugar - 0.7 kg;
• Drinking water - 150 ml.

Preparation:

1. Cut apples in advance from bruises, cut into arbitrary pieces with the skin.
2. Fold in a saucepan, cover with water. Place over medium heat and simmer for 15-20 minutes, until they begin to puree.
3. Wipe the slightly cooled mass through a sieve a couple of times, transfer the mashed potatoes to a saucepan and bring to a boil.
4. Add sugar and simmer for about 20 minutes over very low heat with regular stirring.
5. Wait until the finished jam has completely cooled down, and pack it in a suitable glass container.

Apple jam - recipe

You can cook apple jam, as they say by eye. After all, the final consistency depends entirely on the apples used and the desired result. You can add a little lemon, orange, cinnamon or vanillin to add flavor to the jam.

• Peeled apples - 1 kg;
• Sugar - 0.75 g;
• Boiled water - ½ tbsp.

Preparation:

1. Wash the apples, peel and seed pods. Grate on a coarse grater.
2. From the specified amount of sugar and water, boil the syrup and pour it into the grated fruit.
3. Put on fire and after boiling the mass, cook for about an hour, reducing heat to minimum.
4. Remember to stir the applesauce from time to time while boiling.
5. Once the apple shavings have boiled well and the jam has reached the intended consistency, refrigerate naturally.
6. Arrange in jars and store under plastic lids in the refrigerator or under metal lids in the cellar.

Delicious apple jam

Properly prepared apple jam retains most of the beneficial properties of the original product. And according to the following recipe, the jam is also extremely tasty.

• Peeled fruits - 1 kg;
• Oranges without peel - 0.5 kg;
• Sugar - 0.5kg.

Preparation:

1. Choose strictly whole apples without rot and wormholes. Cut a center out of each fruit. Cut into equal medium sized cubes.
2. Peel the oranges, remove as many white films as possible. Divide each into wedges and cut them into apple-sized slices. It is best to do this directly above the container in which the delicious apple jam will be cooked.
3. Put the oranges and apples together, add sugar and stir. Allow about 2-3 hours for the juice to drain.
4. Put on a slow gas and after boiling the syrup, cook for 10 minutes.
5. Then set aside and leave for another couple of hours, so that all fruits are saturated with sweet juices.
6. Cook for about 40 minutes on very low gas until the mixture turns golden brown. To make the jam boil evenly, do not forget to stir it from time to time with a spatula.
7. Put the ready-made delicious jam chilled into jars. For long-term storage, they can be rolled up with metal lids.

The simplest apple jam recipe

The preserves prepared according to this recipe are not only prepared as quickly and easily as possible, but also retains almost all the benefits of fresh fruit. It is not for nothing that it is called "five-minute".

• Sugar - 300 g;
• Apples - 1 kg.

Preparation:

1. Peel quality fruits, cut into thin strips or grate.
2. Sprinkle with sugar, stir, as soon as the juice comes out, put on the stove.
3. Let it boil over medium gas, reduce it and cook for no more than 10-15 minutes.
4. At this time, sterilize the cans over steam and the lids in boiling water. As soon as the jam is cooked, put the hot mass in a prepared container and seal.

Apple cinnamon jam

Cinnamon is known to go well with apples. It gives them a spicy and very interesting taste. That is why apple jam with cinnamon turns out to be even tastier and more original. And if you add a few more unusual ingredients to it, it completely turns into a culinary masterpiece.

• Apples - 400 g;
• Cinnamon sticks - 2 pcs.;
• Water - 400 g;
• Cranberries - 125 g;
• Apple juice 200 ml;
• Lemon juice - 15 ml;
• Sugar - 250 g;
• Orange zest - ½ tablespoon;
• Fresh ginger juice - ½ tbsp.

Preparation:

1. Pour water, lemon juice, ginger and apple into a saucepan (you can use cider). Add the cinnamon sticks. Boil the liquid over high heat.
2. Throw in the cranberries, and as soon as the berries begin to burst, add the sliced ​​apples, sugar and orange zest.
3. Stirring occasionally, cook the jam for about an hour and a half over low heat.
4. When the apples are soft and the syrup thickens, take out the cinnamon sticks and pour the prepared jam into jars.

Whole apple jam

The jam with tiny whole apples floating in an amber syrup reminiscent of honey looks delicious and appetizing even in appearance. But the most amazing thing is that cooking it is very simple and easy.

• Very small apples with tails - 1 kg;
• Granulated sugar - 1.2 kg;
• Drinking water - 1.5 tbsp.

Preparation:

1. Sort the fruits, without breaking off the tails, wash them cleanly and dry them. To prevent them from bursting during cooking, prick each one with a toothpick (with an ordinary fork) in several places.
2. Make a syrup from the indicated ingredients by boiling it for 2-3 minutes over high heat.
3. Pour the sweet liquid over the apples in a saucepan.
4. After cooling completely, put on fire and bring to a boil. Reduce heat and cook for no more than 5 minutes.
5. Drain the syrup into a separate container and boil it slightly on medium gas for 15 minutes.
6. Sterilize the jars, fill them loosely with boiled apples, pour hot syrup on top.
7. Roll up the lids immediately. Turn upside down and cool slowly, wrapped in a warm blanket. You can store it in the basement, closet or just in the room.

Jam from apples and pears

To get the original jam, you need to select fruits that are similar in pulp structure. Remember: if you take soft pears and hard apples, or vice versa, the former will boil over, and the latter will remain tough. Although in this version you can get a rather unusual pear-apple jam.

• Pears - 0.5 kg;
• Apples - 0.5 kg;
• Sugar - 1 kg;
• Natural honey - 2 tablespoons;
• A handful of cinnamon powder;
• Drinking water - 1 tbsp.

Preparation:

1. Remove the core from the fruit, cut into pieces of the same shape and size. Pour boiling water over it, and after 5 minutes immerse it in sufficiently cold water.
2. After a couple of minutes, drain it, and dry the fruit pieces a little on a towel.
3. Combine sugar and water, add honey, cinnamon and boil the syrup in a large saucepan. Place the fruit in it and cook for about 40 minutes, until they become translucent.
4. Put the jam in jars and sterilize them for 10-15 minutes in boiling water. Roll up and store in a cool place to cool.

Apple jam with nuts

Regular apple jam becomes truly original if you add a little nuts to it. Optionally, you can take walnuts, almonds, hazelnuts or even cashews.

Dry jam is often called Kiev jam. And this is no coincidence. The fact is that the homeland of this sweet delicacy is the city of Kiev. It was from here that the jam in the XIV century fell on the wedding table of the Lithuanian prince Jagailo, which was recorded in historical chronicle documents.

The concept of "dry jam" has several definitions at once. These are candied fruits, marmalade, and classic jam, where the berries are dried in the oven after heat treatment. 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 the best recipes are presented in our article.

Secrets of making delicious dry jam

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

1. 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 harvest, as well as too soft, overripe fruits, which immediately lose their shape during heat treatment.
2. For juicy berries and fruits, preliminary cooking of the fruits is allowed before drying, Meanwhile, the cooking of the jam should be slow and short-lived so that the sugar has time to penetrate the fruits, as a result of which they retain their shape.
3. Dry apple jam, like any other, is dried in room conditions or in electric dryers, at a temperature not higher than 50 degrees. Properly cooked fruits have a crust on the surface but remain soft on the inside.
4. Dry jam, prepared for the winter, is stored in layers in wooden boxes. For this, the candied fruits are laid out on parchment paper and sprinkled with sugar. Then paper, berries and sugar are again put on the layer of berries.

Classic dry jam recipe

The classic recipe for making dry jam involves the sequential performance of the following actions:

1. 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.
2. The procedure described above is repeated several more times (from two to four), depending on the type of feedstock.
3. After the jam has been infused for the last time, it is thrown back onto a sieve to drain all the syrup. Fruit or berry fruits are spread on a baking sheet with parchment and sent to dry in the oven.
4. 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.
5. 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 unhelpful sweets. Dry apple jam in the oven is so tasty that both children and adults eat it with pleasure. Prepare it in small batches, so that all the apple slices immediately fit on a baking sheet. 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, cored and cut into small wedges. After that, they are laid out on a baking sheet lined with baking paper, in one layer. Now sugar and cinnamon are mixed in a separate bowl. 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 sliced ​​slices. Hard apples will take longer to cook.

Cool the finished jam at room temperature. Then the slices must 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 oven with a fan. Then the cooking time for the jam will be reduced to several hours. Store the 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 even drain from a spoon. For its preparation, each strawberry (1 kg) is cut in half and put on a baking sheet. Pour 1/3 cup of sugar there, add 3 tbsp. tablespoons of balsamic vinegar and vanilla pod seeds. After that, the strawberries in the baking sheet should let the juice out and after 15 minutes the form can be put in the oven for 2 hours.

To prevent the jam from burning, they dry it at a temperature of 130 degrees for two hours, stirring occasionally. After the indicated time, it is transferred to a glass jar (450 ml), cooled at room temperature, and then stored in the refrigerator and used as needed.

Gooseberry dry jam recipe

For jam, you will need 1 kg of gooseberries and sugar, as well as 250 ml of water. First, you need to make sugar syrup from sugar and water. After the syrup boils, it is necessary to remove the formed foam from its surface. Next, you need to load the gooseberry berries 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. After the specified time, repeat the procedure. All the jam must be boiled and insisted 6 times.

After the jam is infused for the last time, it must be laid out on a sieve so that all the syrup can drain from it. After about 1.5 hours, put the gooseberry berries 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 their own juice in the oven, where they turn into elastic candied fruits.

To prepare the jam, the seeds are removed from the plums (3 kg). Then it is laid out in a heat-resistant dish, covered with sugar (1 kg), sent to the oven, preheated 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, rum or cognac (3 tablespoons) can be added to the jam. Baked jam can be canned like regular jam and stored in a cool, dark place all winter and more.

Candied cherry fruits (dry jam)

Another option for making delicious cherry jam. For its preparation, 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 are laid out from it 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 believe that only dry apple jam can be cooked in the oven. Meanwhile, there are many more interesting recipes according to which very tasty berry and fruit homemade candied fruits are prepared.

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

How to cook in wedges?

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

• 1500 g apples;

We cook as follows:

Cooking recipe for the winter

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

How to prepare for the winter:

attuale.ru

Dry apple jam - recipes in the oven, multicooker, 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 fruit harvest will be the ideal way to prepare a natural dessert that is a worthy alternative to purchased sweets.

How to make dry apple jam?

In order for dry apple jam to acquire the desired texture and please with 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 of the secrets will minimize the risks of failure.

1. Apples for jam should be chosen from sweet varieties or with a slight sourness.
2. The fruits are thoroughly washed, cut in half, removed from the core and chopped into slices of a centimeter thickness.
3. Adding citric acid to the sugar mixture will help preserve the appetizing appearance and beautiful color of the fruit slices, while cinnamon will add piquancy, additional aroma and new taste to the treat.
4. Fruit slices are initially cooked in syrup in a saucepan, oven, microwave or multicooker, after which they are dried naturally on parchment or using kitchen gadgets.

Apple jam, dry wedges

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

Ingredients:

• apples - 1.5 kg;
• sugar - 450 g;

Preparation

1. The apples are cut into slices, placed in one layer on a baking sheet.
2. Mix sugar with citric acid, sprinkle apple slices with the mixture, send the sheet to an oven heated to 200 degrees.
3. After 30 minutes of baking, place the slices on 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.

Kiev dry apple jam

You can make dry apple jam at home using the old proven method, 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 get delicious marmalade sweets.

Ingredients:

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

Preparation

1. Juicy apples are removed from the core, cut into slices, sprinkled with sugar and left to separate the juice for several hours or overnight.
2. Temporarily put the apples in a bowl, and the sweet juice is heated with stirring until it boils.
3. Put the slices in syrup, let it boil and leave to cool.
4. Repeat the cooking and cooling of the sweet until the slices acquire transparency.
5. After the last heating, the slices are laid out on a sieve and left to drain the syrup.
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

A delicious and aromatic 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 maintain their integrity and do not turn into porridge. Prevents unpleasant results and laying out slices in one layer.

Ingredients:

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

Preparation

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

Dry apple jam in the microwave

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

Ingredients:

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

Preparation

1. Cut apples into slices, which are laid out in a dish suitable for cooking in a microwave oven.
2. Sprinkle the slices 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 them at room conditions.

Dry apple jam in the dryer

Dry aromatic apple jam can be prepared according to the following recipe. The slices are preheated until soft and transparent in sugar syrup, after which they are dried using an electric dryer. Add cinnamon, vanilla or other spices of your choice 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.

Preparation

1. Sugar syrup is boiled from sugar and water, adding cinnamon and vanilla as 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 an electric drier tray and 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 multicooker, having previously boiled 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 tsp;
• sugar or powdered sugar for dusting.

Preparation

1. The device is turned on in the "Cooking" mode and a syrup is prepared from water and sugar.
2. Put apples cut into slices in a bowl, switch the device to "Stew" for 15 minutes.
3. Leave the apple cut in the syrup until it cools down, then let it drain, transfer it to a sieve, and dry it.
4. Dry jam from Antonov apples are sprinkled with sugar or powder.

How to store dry apple jam?

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

1. After cooking, the sweets are 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 fresh apple jam can be stored in vacuum bags under any conditions.

womanadvice.ru

Dry aromatic apple jam! You don't need to mess with it for a long time

I am very sorry that I did not find out about this recipe earlier! When there are a lot of apples and wondering what to make of them, original solutions are found ... Dry apple jam in the oven does not require long fuss and turns out to be unusually fragrant. I am sharing with you a wonderful recipe, I have no doubt that everyone will like the delicacy!

Dry apple jam

INGREDIENTS

• 1 kg of apples
• 300 g sugar
• 1 tbsp. l. cinnamon
• 1 tsp citric acid

PREPARATION

1. For this exquisite dessert, it is better to take sweet and sour apples or sweet apples. Cut each apple into thin slices and place them tightly on a baking sheet, sprinkle with sugar, cinnamon and citric acid on top.
2. 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 oven with a fan for this purpose - such drying for several hours will be quite enough.

Ready-made fragrant slices can be stored in a dry place at room temperature, in plastic trays or glass jars. I assure you that such a delicious preparation will not survive until 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 turns out to be incredibly tasty. Bon appetit, dear reader!

Source

vkusno.mirtesen.ru

recipe for cooking in the oven with photo and video

Today, almost every household plot has fruit trees, and for many gardeners, apples are a source of vitamins and nutrients. The shelf life of fruits is short, so many are starting to look for options for preserving the harvest. One of the original methods is to prepare dry apple jam, this recipe does not require much time and effort, but allows you to maximize the value of the raw material.

Features of making dry apple jam

This aromatic fruit dish is moderately sweet, but its sugar content is significantly less compared to traditional jam recipes. The method of making delicacies was invented a very long time ago, and, according to information that has come down to our times, belongs to the Slavs.

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

Dry cooking is suitable for many types of berries and fruits, but apples are considered the best option. The peculiarity of the recipe lies in the fact that during the preparation process, long-term cooking of the product or its sugaring is not required. The recipe requires an ordinary oven, in which apples prepared in advance are kept for a certain time.

The advantage of this method is the minimum time and effort required to prepare a delicious recipe.

To do this, perform the following actions:

• for the recipe for dried fruits, whole fruits without defects and damage are selected;
• they are thoroughly washed under running 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 whether to 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 at home. All of them allow you to get a delicious dessert with a minimum investment of time and effort, while retaining the maximum amount of nutrients.

Cooking dry slices

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

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 of the sugar norm 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, kept 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 ° C. The result should be dried soft pieces of fruit.

Recipe in Kiev

Jam can be made only from apples or added to give a richer berry flavor. Strawberries and pitted cherries are good companions.

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

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

The first thing to do is to prepare the syrup. For 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 the excess liquid is allowed to drain.

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 cover with lids.

The jam is stored in ordinary glass containers under tightly closed lids. The best storage place is considered to be in a refrigerator at a temperature slightly above 0 ° C. After opening the jam, it is recommended to eat dessert or use it to prepare pastry recipes, since the shelf life of the product is limited.

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Cooking original dry apple jam in the oven

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

Want to try dry strawberry jam? Read the recipe soon!

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

How to make 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.

Preparation

1. Apples must be thoroughly washed, seeds removed from them, peeled (you may not need to peel them) and cut into medium-sized slices. Then fold them on a baking sheet, pressing them rather tightly together, but you do not need to make a double layer of pieces.
2. The next step is to mix the "dry ingredients": cinnamon, citric acid and granulated sugar. Then sprinkle the prepared apple slices with this fragrant mixture.
3. A baking sheet with apples is placed in the oven. Heat it well (190-210 degrees) and bake the apple slices for about 35 minutes. At the same time, periodically watch the preparation, because ovens are different, you may need only 20 minutes to make dry apple jam, and perhaps all 40.

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

Storing Apple Cider Jam

Place the dried apple pieces in plastic containers or cardboard boxes from chocolates. They will be stored in this way for a long time!

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.

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Dry apple jam in the oven - 4 recipes

• 1 Dry apple jam in the oven - a simple recipe
• 2 How to cook in wedges?
• 3 Dry apple jam Kiev style
• 4 Recipe for cooking for the winter
• 5 How to store the finished treat?
• 6 Which apple varieties are more suitable for dry jam?

Who would have thought that the largest supplier of candied fruits (called at that time dry jam) to the court of Tsarina Catherine II were Kiev confectioners. After the October Revolution, the production of this sweet fell into decay, but delicious recipes have survived and new variations have appeared (for example, dry apple jam in the oven). Each housewife is able to 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 absolutely not difficult, although it is quite time consuming, but the result is worth it. Amber apple slices with a cinnamon aroma will delight both children and adults.

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

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

Cooking in the oven step by step:

1. Remove well-washed and dried apples 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.
2. Sprinkle the prepared slices with citric acid, cinnamon and 200 g of sugar. After that, send them to a hot (200 degrees) oven for 25-30 minutes.
3. After baking, cool the caramel apple slices together with a baking sheet. Then spread out 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, a dryer will perfectly cope with this process, you just need to make sure that the slices do not dry out.
4. Transfer the finished dry jam to an airtight glass container for further storage.

How to cook in wedges?

Apple jam, prepared according to most traditional recipes, turns into a homogeneous, porridge-like mass of different thicknesses. Dry jam is one of the few ways to get whole apple treats.

To make the jam while keeping the slices intact, the following proportions of ingredients are needed:

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

Step-by-step description of the cooking method:

1. 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.
2. Pour a tablespoon of granulated sugar on a baking sheet in an even layer, then evenly put the apple slices in one layer and generously cover them with the rest of the sugar on top.
3. Send the baking sheet with apples to the oven at 180 degrees for half an hour. 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 will not turn into porridge.
4. After heat treatment, cool and dry the slices so that the slices become denser and the juice resembled thick glue in consistency. Gently transfer each slice with a fork into a storage container.

Kiev dry apple jam

Kievskiy Podil in the old days was famous for its pastry shops, in which delicious candied fruits were prepared from a variety of fruits and even vegetables. These candied fruits were called dry Kiev jam and were supplied to the tables of monarchs from different European countries.

To prepare a treat for kings in your kitchen you will need:

• 1500 g apples;
• 450 g granulated sugar for syrup;
• sugar or powdered sugar for dusting to taste.

We cook as follows:

1. Cut the apples without seeds and core into slices, mix them with sugar and leave for a while to release the juice. Depending on the juiciness of the fruit, it may take from a couple of hours to a whole night.
2. Drain the apple juice and sugar into a wide bowl or bowl, put on fire and bring to a boil. Put apples in boiling syrup and, as soon as they boil, turn off the heat.
3. 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".
4. After boiling the apples for the last time, they need to be thrown into a colander to drain all the syrup to the last drop. Then dry the fruit for another day on parchment. Sprinkle the finished slices with sugar or powder.

Cooking recipe for the winter

Dry jam, properly prepared, is not afraid of heat or moisture and can be stored for up to three years without losing its taste. Therefore, if a bountiful harvest of apples comes out, 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 commercial candied fruits and other sweets.

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

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

How to prepare for the winter:

1. Prepare the apples as in the previous recipes: wash, core and cut into wedges.
2. 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 the syrup for 6-8 hours. Repeat these procedures 4 to eight times to make the slices transparent. Add spices during the last cooking.
3. After that, put the apples on a sieve and leave for two hours so that all the sweet liquid is glass. Next, the apples must be dried at 40 degrees in an oven with an open door.
4. 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 enjoying it in the winter.

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

Which apple varieties 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 should be approached with special care.

Apples of sweet-sour and sweet varieties with dense juicy pulp are ideal as raw materials. Such fruits will be quite juicy when finished, even when using less sugar than when cooking ordinary jam. The dense pulp will not boil down and turn into a shapeless porridge.

As for the fruits themselves, they should be free from damage and areas prone to putrefaction. A carrion won't do either. The fruits must be whole, not broken or wrinkled.

Where is it better to store onions for the winter

Description

I came across an unusual recipe: dry apple jam in the oven. The picture showed amber, mouth-watering apple slices, and I wanted to try.

This is interesting: the jam, which does not need to be cooked, 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 I had to try to wash the baking sheet.

But overall, I liked the recipe. The apple jam from the oven is tasty and aromatic.

Ingredients:

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

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

Instructions:

Wash the apples, cut them into quarters and peel them. You do not need to peel off the skin. 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, pour the apple slices evenly, trying to lay them out more tightly.

Mix sugar with cinnamon and citric acid.

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

Bake the apples for 30-35 minutes on a medium level.

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

Taking out a baking sheet, let the apples cool for about 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. Sugar lightly on the paper.

Put the apple slices on the parchment in one layer. The pieces that were on top turned out to be dry, similar to dried apples, dried fruits. And those below were soaked in syrup and became transparent, like candied fruits or fruit from jam. I advise you to immediately fill the baking sheet with hot water so that the apple juice with sugar, which turns into syrup, does not seize with a caramel layer, but is washed off relatively easily.

Step 1: prepare the lemon.

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

Step 2: prepare the apples.

We wash the apples under running water and put them on a cutting board. Use a knife to peel the fruit and then cut it into four pieces. We remove the core from each. Now grind the apples into thin slices and transfer them to a deep cauldron with a thick bottom.

Step 3: preparing figs or dry apple jam - the first step.

We put the cauldron with apple pieces 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 move on to the next stage of making the jam.

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

Pour the apple mixture back into the saucepan and put it back on a small fire. Important: from time to time, stir everything with a wooden spatula. Thus, all the liquid will evaporate and the jam will begin to thicken. Attention: the fig itself should begin to move away from the sides of the pan. Immediately after that, add zest, cloves and cinnamon to the container to taste. We mix everything thoroughly with the improvised inventory and turn off the burner.

Step 4: sterilize the jars with lids.

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

Put the jars in a medium saucepan and fill it with plain 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. We lay out the covers next to them.
We put the saucepan on high heat. When the liquid boils, carefully put the jars with lids in a container and sterilize for 10-15 minutes. Important: so that the container does not burst, we reduce the fire to a minimum. After the allotted time, using kitchen tongs, we take out the jars with lids from the boiling water and put them back on the towel, but with the neck down.

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

With the help of a tablespoon we put still hot apple jam in sterilized jars and put on the wire rack in a warm oven. Attention: the temperature should be about 40-50 ° C... 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 oven mitts and put them on a cutting board.

We close tightly with metal lids and, using a tin wrench, we make a roll. That's it, dessert is ready!

Step 6: Serve figs or dry apple jam.

Figs can be served to the dessert table immediately after preparation, 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, open the jars of jam with a canning key, and transfer the contents with a tablespoon into a deep bowl. Serve to the dessert table with tea or coffee.
Enjoy your tea!

Figs can be prepared in two ways. I have already described the first one. For the second, we need to put the apple thick mass on a marble board, smooth with a tablespoon and leave in a warm place for 2-3 days. You can also put the container in an oven preheated 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;

For making 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 baby food section. In this case, you will need 1 kilogram of mass.

Have you ever thought about where and when you started making the first jam? This type of dessert has surprisingly deep roots and a very long history!

Originally, the preparation of fruit desserts began in the East. This was due to the excellent climatic conditions, which made it possible to grow a wide variety of fruits and berries from early spring to late autumn. Experienced chefs of that time quickly realized that it was unprofitable to keep fresh products in the summer: they quickly lost their presentation and deteriorated. As a result, culinary experts tried to cook something more like puree from a variety of fruits, with the addition of spices and, of course, sugar. The resulting dish was to the taste not only of the locals, but also of the rulers.

Over time, jam from the East spread throughout the world and changed. Culinary experts began to try more and more new recipes, and the dessert was enriched with interesting options of mixed fruits and berries. Some consumed it hot, while others preferred to preserve it to allow the ingredients to soak in their own juice.

After some more time, they found another recipe for making jam - from dried fruits. It could be cooked both in warm seasons and in winter, because dry fruits could be stored in cellars almost all year round. It is to this recipe that we will devote our time today. Let's talk about the classic version of making jam from dried apples.

Recipe

In order to implement our plan, we need only two ingredients: a kilogram of apples and the same amount of granulated sugar. As you can see, the dessert will not only not take much time, but it will also become quite economical and practical.

Stages of making jam:

1. It is recommended to dry apples at least a week before cooking, so that the jam comes out the most delicious and aromatic.
2. Dried fruits must be slightly softened so that the texture of the dessert does not turn out to be very coarse. To do this, soak the apples in cool water and leave for about a day.
3. Once the apples are soft enough, you can put them in a colander and wait until all the water has disappeared from them.
4. At the end, we transfer the dried fruits to a saucepan, pour the required amount of water and set over high heat. Before adding sugar, it is recommended to bring the water to a boil so that the crystals dissolve faster and the jam does not have to be cooked for a long time.

Bon Appetit!