Jam dry of apples in the oven: cooking features, recipes and reviews

Dry jam is often called Kiev jam. And it's not accidental. The fact is that the birthplace of this sweet delicacy is the city of Kiev. It was from here that jam in the XIV century came to the wedding table of the Lithuanian prince Jagiello, which was fixed in historical annals.

The concept of "dry jam" has severaldefinitions. 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 berries as much as possible. You can weld it at home. All the secrets of cooking dry jam and the best recipes are presented in our article.

Secrets of cooking a tasty dry jam

Prepare delicious dry jam from any berries, fruits and even vegetables will help listed below secrets:

1. For dry jam suitable ripe orunripe fruit. Fruits and berries with various damages, with rot for such a workpiece is not recommended, as well as too soft, ripe fruits, which immediately lose shape during heat treatment.
2. For juicy berries and fruits allowedpre-cooking fruits before drying, Meanwhile, cooking jam should be slow and short-lived, so that the sugar has managed to penetrate into the fruits, as a result of which they will retain their shape.
3. Dry apple jam, like any other,it is dried in room conditions or in electric dryers, at a temperature not exceeding 50 degrees. Correctly cooked fruits have a crust on the surface, but remain soft inside.
4. Dry jam, cooked for the winter, storelayered in wooden boxes. To do this, candied fruit is spread on parchment paper and sprinkled with sugar. Then on a layer of berries again put paper, berries and sugar.

The recipe for classic dry jam

The classical recipe for the preparation of dry jam assumes a consistent performance of the following actions:

1. Prepared pieces of fruit or berries fall into boiling syrup and cooked in it for 5 minutes. After that, the pan is removed from the fire, the jam cools and is infused for several hours.
2. The procedure described above is repeated several times (two to four), depending on the type of feedstock.
3. After the jam was last time, it is thrown back on the sieve to stack the whole syrup. Fruit or berry fruit is spread on a baking sheet with parchment and sent to dry in the oven.
4. Dry jam from apples in the oven is dried withopen door or at a temperature not exceeding 40 degrees, or at room temperature. The syrup remaining after cooking is not poured out, but is used to make jelly, marmalade, sugar candies, etc.
5. The finished jam is stored in glass jars or special wooden boxes.

Delicious dry apple jam in the oven

Dry jam, cooked according to this recipe -it's marmalade, and candied fruits in one product. You can forget about unhelpful sweets. Dry jam from apples in the oven is so delicious that it is eaten with pleasure by both children and adults. Prepare it in small batches, so that all the apple slices immediately fit on a baking tray. In general, 1 kg of apples should take 300 grams of sugar, as well as a teaspoon of cinnamon and citric acid.

First, apples are washed, the core is cut and cuton small slices. After that, they spread on a baking sheet covered with baking paper in one layer. Now in a separate dish mix sugar with cinnamon. Next, the resulting mixture is sprinkled apples, laid out on a baking sheet, and send the form to the oven for 20-30 minutes (200 degrees). The time for baking fruits depends on their type and the size of the chopped lobules. Apples of solid varieties will be prepared longer.

Ready jam dry at room temperaturetemperature. Then the lobules should be put on the parchment sprinkled with powder, and dry them at room temperature for two more 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. Keep the jam in plastic trays or glass jars at room temperature.

Dry strawberry jam

This is not a classic dry jam, but, rather,baked. But it turns out very dense, so much that it does not drain even from a spoon. For its preparation, every strawberries (1 kg) are cut in half and folded on a baking sheet. There also pour 1/3 cup sugar, add 3 tbsp. spoonfuls of balsamic vinegar and seeds of vanilla pod. After that, the strawberries in the baking tray should start the juice and after 15 minutes the mold can be put in the oven for 2 hours.

To prevent the jam from burning, dry it withtemperature 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 a refrigerator and used as needed.

Recipe for dry jam from gooseberry

For jam you need 1 kg of gooseberries andsugar, as well as 250 ml of water. To start with sugar and water, you need to make sugar syrup. After boiling the syrup from its surface, it is necessary to remove the formed foam. Next, you need to load the berries of gooseberry into the syrup and boil them for 8 minutes. After this, remove the pan from the heat and allow the jar to stand for 8 hours. After the specified time, repeat the procedure. The whole jam needs to be boiled and insisted 6 times.

After the jam is last used,It needs to be laid out on a sieve, so that all the syrup is stacked with it. After about 1.5 hours, gooseberry berries are laid on parchment and dried in the oven at 40 degrees for three hours. Ready dried jam is recommended to dry for an hour at room temperature. Then it must be poured with sugar and transferred to a glass jar for storage.

Dry jam from plums

The baked jam from the sink is prepared according to a similartechnology with strawberry. It turns out not worse than jam dry, because berries long languish in their own juice in the oven, where they turn into elastic candied fruits.

For the preparation of jam in sinks (3 kg), removebones. Then it is put 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 of jam is prepared under the lid, the remaining 2 hours without it. Every half an hour of plum should be stirred. A few minutes before the end of cooking, you can add rum or cognac (3 tablespoons) to the jam. Baked jam can be preserved, as usual, and stored in a dark cool place throughout the winter and even more.

Cherry candied fruits (dry jam)

Another way to prepare a tasty jamfrom cherry. To make it, the cherries without pits are boiled in syrup from water (1 L) and sugar (6 glasses) for 1.5 hours. After cooling the jam, the berries are laid out on it and spread on a baking sheet.

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

Many believe that the oven can be cookedonly dry apple jam. Meanwhile, there are many more interesting recipes for preparing delicious berry and fruit homemade candied fruits.