Who would have thought that Kiev confectioners were the biggest supplier of candied fruit (called dry jam at that time) to the court of Tsarina Catherine II. After the October Revolution, the production of this sweet fell into decay, but the delicious recipes were preserved and their new variations appeared (for example, dry apple jam in the oven). Every housewife can prepare an alternative to overseas candied fruit from affordable and healthy apples.

Dry apple jam in the oven - a simple recipe

The preparation of this delicacy is an event that is absolutely not complicated, although quite time-consuming, but the result is worth it. Amber cinnamon flavor apple slices will delight both children and adults.

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

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

Step by step cooking in the oven:

  1. Remove well-washed and dried apples from the seed core and cut into thin slices using a knife or an apple slicer, dissolving large fruits in 12 parts, and medium ones in 8.
  2. Sprinkle the prepared slices with citric acid, cinnamon and 200 g of sugar. After that, send them for 25-30 minutes in a hot (200 degrees) oven.
  3. Cool the caramel apple slices after baking with the 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, sending them to ripen at 60-70 degrees with the door ajar for 3-4 hours. Also, the dryer will perfectly cope with this process, you just need to make sure that the slices do not dry out.
  4. Transfer dry jam to an airtight glass container for further storage.

How to cook slices?

Cooked according to most traditional recipes, apple jam turns into a homogeneous, mushy mass of different thicknesses. Dry jam is one of the few ways to get an apple treat in whole slices.

To prepare the jam, preserving the integrity of the slices, the following proportions of ingredients are necessary:

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

Step by step description of the cooking method:

  1. Wash the fruits, cut them with a thin layer of peel, cut seeds and tails, and turn the flesh into slices.
  2. Pour a tablespoon of granulated sugar on a baking sheet with an even layer, then evenly lay apple slices in one layer and generously pour the remaining sugar on top of them.
  3. Send the baking sheet with apples for half an hour in the oven at 180 degrees. If the apples are too juicy or ripe, then to maintain the integrity of the slices, it is better to use the convection mode. So the moisture evaporates faster and the slices do not turn into porridge.
  4. After heat treatment, cool the slices and dry them so that the slices become denser and the juice resembles a thick glue in consistency. Gently fork each slice into a storage container.

Dry apple jam in Kiev

In ancient times, Kiev Podil was known for its pastry shops, which prepared delicious candied fruits from a variety of fruits and even vegetables. These candied fruits were called dry Kiev jam and were delivered to the tables of royal people of different European countries.

To prepare the delicacy of kings in your kitchen you will need:

  • 1500 g of apples;
  • 450 g of granulated sugar for syrup;
  • sugar or icing sugar to sprinkle to taste.

We prepare as follows:

  1. Cut the apples without seeds and core into slices, mix them with sugar and leave for a while so that the juice stands out. Depending on the juiciness of the fruit, it may take from a couple of hours to the whole night.
  2. Drain apple juice with sugar into a wide bowl or basin, which put on fire and bring to a boil. Put apples in boiling syrup and turn off the fire as soon as they boil.
  3. After cooling the jam, repeat the procedure 3-4 more times. You need to achieve amber transparency of the slices. At this stage, you can use a modern gadget, boiling dry apple jam in a slow cooker. A suitable option for this is Extinguishing.
  4. Having boiled apples for the last time, they need to be thrown into a colander so that the whole syrup is stacked to the last drop. Then dry the fruit another day on parchment. Sprinkle the finished slices with sugar or powder.

Winter recipe

Dry jam, properly cooked, is not afraid of heat or moisture and can be stored for up to three years without losing its taste. Therefore, if an abundant harvest of apples is given out, the housewives should cook it in large quantities in order to use it as a filling for pies in the winter or replace it with useless purchased candied fruits and other sweets.

To make dry jam from apples for the winter you will need:

  • 2000 g of apples;
  • 1000 g of 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 apples, as in previous recipes: wash, remove core and cut into slices.
  2. From syrup and water, boil the syrup, put apples and finely grated orange peel in it. Boil the contents of the pan, boil for 10 minutes, and then stand in syrup for 6-8 hours. Repeat these procedures 4 to eight times so that the slices become transparent. Add spices during the last cooking.
  3. After that, throw the apples on a sieve and leave for two hours so that all the sweet liquid in the glass. Next, apples must be dried at 40 degrees in the oven with the door open.
  4. Put the finished dry jam in dry sterile jars and roll it with iron lids.Store the product in a dark and cool place.

How to store a finished treat?

Preparing dry jam from apples 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.

Key recommendations for storing this product will be as follows:

  1. To store dry jam, you can use glass jars, plastic containers, paper bags or vacuum bags.
  2. The place where apple slices go for storage should be dark, cool, but dry. A fridge, basement or balcony is suitable.
  3. For long-term storage, 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.

What varieties of apples are more suitable for dry jam?

In many respects, the quality of the prepared dessert will depend on the initial product, therefore, the choice of apples for dry jam should be approached with great care.

Sour-sweet and sweet apples with dense juicy pulp will be ideal as raw materials. Such fruits will be ready-made quite juicy even when using sugar in smaller quantities than when cooking ordinary jam. The dense pulp will not break apart and will not turn into a shapeless porridge.

As for the fruits themselves, they should be without damage and areas prone to putrefaction. The scavenger will not do. The fruits must be whole, not broken or crumpled.

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