Dry apple jam in the oven: cooking features, recipes and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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

The secrets of making delicious dry jam

The following secrets will help you make 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 preparation, as well as too soft, overripe fruits that will immediately lose their shape duringheat treatment.
2. For juicy berries and fruits, it is allowed to pre-cook the fruits before drying, meanwhile, cooking the jam should be slow and short so that the sugar can penetrate into the fruits, as a result of which they will retain their shape.
3. Dry apple jam, like any other, is dried at room temperature or in electric dryers, at a temperature not exceeding 50 degrees. Properly cooked fruit has a crust on the surface but remains soft on the inside.
4. Dry jam prepared for the winter is stored in layers in wooden boxes. To do this, candied fruits are laid out on parchment paper and sprinkled with sugar. Then paper, berries and sugar are again placed on top of the layer of berries.

Recipe for classic dry jam

The classic recipe for making dry jam involves the following steps in sequence:

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 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.
4. Dry apple jam in the oven is dried with the door open or at a temperature not exceeding 40 degrees, or at room temperaturetemperature. The syrup remaining after boiling is not poured out, but used to make jelly, marmalade, lollipops, etc.
5. Ready-made 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, wash the apples, cut out the core 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. Hard apples will take longer to cook.

Ready dry jam to cool 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 of balsamic vinegar and vanilla bean seeds. After that, the strawberries in the pan should release juice and after 15 minutes the form can be put in the oven for 2 hours.

To prevent the jam from burning, dry it 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.

Dry gooseberry jam recipe

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 needs to 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 onparchment 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, because the berries languish for a long time in their own juice in the oven, where they turn into elastic candied fruit.

To make jam, 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 like regular jam and stored in a dark, cool place all winter and more.

Candied cherries (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 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 believe that inoven can only cook dry apple jam. Meanwhile, there are many more interesting recipes for preparing delicious homemade candied fruits and berries.