How to make dry jam


Dry jam is a sweet dessert made from fruit slices or berries. This delicacy is often called "Kiev", since in the 18th century. he was invented by a Swiss pastry chef, inspired by the look of gorgeous Ukrainian gardens.

dry jam
Dry jam is stored in a glass container in a dark cool room.
Photo: Getty
Ingredients
Lemon acid15 gramsCinnamon30 gramsSugar300 gramsApples1 kg
  • Servings:
  • Preparation time:30 minutes
  • Cooking time:4 minutes

Dry apple jam

If you like unusual desserts, do not forget to prepare for the winter a few jars of the original delicacy.

Recipe:

  1. Cut the apples into thin slices, remove the core.
  2. Mix them with cinnamon, citric acid and 250 g of sugar.
  3. Put the blanks on a baking tray, covered with parchment, and then send to the oven preheated to 200 ° C for 25 minutes.
  4. Remove the slices from the oven. Sprinkle the paper with the remaining sugar and spread out the cooled billet on it.
  5. Dry the apples in an open oven at 60 ° C for 3 hours.

Fold the dry jam in glass jars and store in a cool dark place.

Recipe for dry chokeberry jam

Sweet treats can be served with hot tea or coffee.

Ingredients:

  • rowan - 1 kg;
  • water - 1 l;
  • sugar - 300 g;
  • citric acid - 1 g.

Recipe:

  1. Mix the water with citric acid and bring it to a boil. Pour the berries into the pan and cook them for 2 minutes.
  2. Remove the rowan with a skimmer and place it on a clean, dry baking tray.
  3. Add 170 g of sugar to the fruit and send it to the oven heated to 210 ° C. Wait until the jam boils and cook it for another 20 minutes.
  4. Lay the paper on the table and sprinkle it with sugar. Put the cooled berries and dry them for 2 days at room temperature.

Billets are stored in glass or plastic containers.

Rowan Jam and Plums

Cooking dessert does not take you much time and effort.

Ingredients:

  • solid plums - 500 g;
  • sugar - 400 g;
  • water - 300 ml;
  • black ashberry - 250 g;
  • red rowan - 250 g;
  • ground cloves - 1 g.

Recipe:

  1. Cut the plums into 2 pieces, remove the stones.
  2. Divide the rowan into small clusters and send them to the freezer for 30 minutes.
  3. Mix 200 g of sugar with water, bring the syrup to a boil and dip into it the prepared fruits and spices. Remove the pan from the heat and cool the contents to room temperature. Repeat this procedure 2 more times.
  4. Throw berries and fruits into a colander, then mix them with the remaining sugar and place on a wire rack. Dry the jam in the oven at 100 ° C for 2 hours.

The remaining syrup can be used to make other desserts.

Dry jam is stored at room temperature for up to 1 year.



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