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Dry apple jam in the oven. Dry apple jam with cinnamon in the oven - very tasty and easy! What varieties of apples are more suitable for dry jam
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.
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .
There are a lot of options for making apple jam, in this article I tried to pick up such that the cooking process was as simple as possible, but without losing taste.
Apple jam slices "amber": recipe with photo
To begin with, I offer you a classic recipe amber jam, which uses only apples and sugar.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. And how much jam you want to cook, decide for yourself.
Cooking:
We wash the apples well and wipe them thoroughly - we don’t need excess liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin skin, then peeling is optional. If it is dense and hard, then it is better to peel the apples.
In this multi-layered construction, sugar should be the last.
Cover the bowl with a lid or towel and leave it until the apples release their juice. It usually takes 12 to 20 hours.
The fact that the apples are ready will be seen by the fact that the top layers of sugar are completely dissolved, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Send juice and sugar from the bottom of the bowl to the same place. Place the saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.
Then boil the jam again and cook it for 10 minutes. Switch off again and let the pot cool down.
The third boiling will already be final. When the jam boils, boil it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will get an unattractive dark slurry.
Now the jam is ready and it can be decomposed into. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.
Then close the jars with lids and leave them to cool upside down. It is not necessary to cover the banks, otherwise apple slices crumble and fall apart.
After cooling, store the jars in a dark, cool place.
Quick apple jam "five minutes"
A feature of this recipe is that we do not wait for the apples to "let juice" and get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But for this speed you will have to pay with the scrupulousness of the preparation of fruits.
It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. Classic recipe"Five-minute" generally means rubbing apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples - 1 kg
- Sugar - 1 kg
- Water - 1 cup (250 ml)
- Citric acid - 1 pinch
Cooking:
The better we prepare the apples, the better they will soak in the syrup. Therefore, we not only remove the core from apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now we start preparing the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on a slow fire and cook the syrup until the sugar is completely dissolved.
Don't forget to stir occasionally.
While you make the syrup, cover the apple slices with salted water to keep them from turning brown.
When the water boils and the sugar dissolves, pour the apples into the pan and boil them for only two minutes. Then turn off the stove and leave the jam to cool.
When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.
After the first cooling, we again put a small fire and again bring the jam to a boil. After that, you can immediately lay it out in sterilized jars.
Apple jam with slices "amber with orange"
Let's start adding other ingredients to apple jam to indulge in a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples - 1 kg
- Oranges - 1 kg
- Sugar - 0.5 kg
This amount will make one liter jar apple jam.
Cooking:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass through a meat grinder along with the peel.
After that, we combine all the ingredients in one saucepan, put it on the fire and cook on the smallest fire for 50 minutes, stirring occasionally.
For making jam the best choice will be enamelware(pan or basin)
When the jam is cooked, the apple slices should become transparent, and the syrup should be hard to drain from a spoon (like honey).
After waiting for such a consistency, you can lay out the finished jam in sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam "amber with lemon"
Theoretically, apple jam with lemon can be prepared in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinctive feature. In this version, we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Cooking:
The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat until the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small pieces along with the peel.
Be sure to remove the seeds from the lemon, otherwise the jam will be bitter.
Dip the lemon in boiling syrup and cook for 5-7 minutes.
My apples, remove the core and cut into small slices half a centimeter.
From one and a half kilograms of apples, approximately 1 kilogram of apple slices should be obtained.
Add the apples to the syrup and cook for another 5 minutes.
After that, turn off the heat and let the jam cool completely. Then again turn on the slow fire, bring to a boil and cook the jam for another 30 minutes until thickened.
After that, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (3-4 months), or spread the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is provided by the content of citric acid in the jam, which acts as a preservative.
Apple jam with ranetki slices: video recipe
And here it is very interesting recipe ranetok jam. The process is shown in great detail, so I recommend watching it. Especially since the video is only 6 minutes long.
Apple jam with cinnamon
Well, the last recipe that completes the familiar methods for making apple jam with slices is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special flavor.
This recipe does not long-term storage and can be stored in the refrigerator for up to 1 month.
Ingredients:
- Apples - 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Cooking:
Peel the apples, remove the core and cut into small pieces.
We put the apples in a deep saucepan, pour 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
We put the pan on a strong fire and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to a minimum and cook, stirring for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent, and the syrup thickens.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, apple jam is ready to eat.
Pour what you are not ready to eat right now into jars with lids and put them in the refrigerator. Do not put a cinnamon stick in jars.
As you can see, transparent apple jam slices can be cooked absolutely different ways: it is possible with preliminary sugaring, but it is possible without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get a thick jam.
I hope I helped you figure out what you need.
Thank you for your attention.
I regret not knowing about this recipe sooner! When there are a lot of apples and you puzzle over what to cook from them, original solutions are found ... Dry apple jam in the oven does not require long fuss and turns out to be unusually fragrant. I share with you a wonderful recipe, I have no doubt that everyone will like the delicacy!
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.
Enjoy your meal!
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 turns out tasty and fragrant.
Ingredients:
- 1 kg of apples;
- 300 g of sugar;
- 1 teaspoon cinnamon;
- 1 teaspoon citric acid.
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 immediately fill the baking sheet with hot water so that Apple juice with sugar, which turned into syrup, did not seize with a caramel layer, but washed off relatively easily.
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
