Recipe for making dry apple jam in the oven at home. How to make dry apple jam Recipe for dried apple jam

During the fruit ripening season, housewives make a lot of delicious preparations and try to make them as healthy as possible. Various types of jam with a small amount of sugar are common. This is dry jam made from dried apples. It has gained popularity due to its dessert taste, reduced sugar content and attractive appearance.

The jam is similar to natural fruit marmalade. During cooking, the slices become translucent, as if boiled in syrup. For 1 kilogram of fruit, only 200-300 grams of granulated sugar are taken. But despite this, the jam turns out sweet. This result comes out thanks to technology. The resulting syrup is absorbed into the slices and then dries. Thanks to this, they retain their original taste.

Unlike dried apples, here they turn out much juicier, without the peculiar smell of dried fruits. These slices are good for tea or for filling a pie. Aromatic jam with a subtle caramel taste is suitable even for children, as well as those who are watching their figure.

It is advisable to have a convection oven for this purpose. But you can get by with a regular oven. True, you will have to open it slightly for several hours. Unlike regular jam, you don't need to constantly monitor this. But from time to time it is still necessary to come up and check readiness.

Preparing apples

Sweet and sour varieties are used to make jam from dried apples. There is no big difference in terms of ripening. The main thing is that the fruit is strong enough and not loose.

Otherwise they will fall apart when cooked. To make this jam, you don’t need to cut off the skin; they will be delicious even with the skin on.

In addition, the peel will prevent the apple pieces from turning into puree. The fruits are freed from the seed chambers and cut into slices - this is the most acceptable cutting method for this type of preparation. Heat treatment produces not ordinary jam, but something like dried sweet fruits (candied fruits).

Recipe for dry apple jam

To prepare dry jam at home, you will need:

Apples. 2 kilograms of unpeeled fruit. There is no need for padans, which are usually used for jam or marmalade. The fruits must be strong, preferably freshly picked from the tree.
Sugar. Depending on the variety, granulated sugar is taken from 200 to 300 grams.
Cinnamon, cardamom, vanilla sugar. If the fruits are not fragrant enough or you want to prepare a holiday dish, you can make it fragrant with the help of spices. For some, the natural taste is enough.
Lemon acid. For 1 kilogram put 1 teaspoon without top, if the variety does not have sourness. Fresh varieties benefit from acidification. There is no need to add “lemon” unless necessary.

Cooking process:

Prepare a baking sheet. Cover it with parchment paper or a silicone mat. The main thing is that the slices do not stick to the surface. Make small sides.
Apples are cut into slices. The average fruit can be cut into 10-12 slices. In this case, the thickness of the pieces will be sufficient for drying.
Turn on the oven at 180-200 O C.
Mix sugar with citric acid and spices (if necessary).
In a large bowl, gently mix the slices with sugar using your hands. You can skip this step by pouring the mixture directly onto the baking sheet.
Place the sugar slices on a baking sheet in one layer.
Place and keep in the oven for at least 30 minutes. If necessary, carefully turn the pieces over.
Next, you need to reduce the temperature to 40 ° C and continue drying with the door ajar or turn on convection until the fruit becomes dried. The syrup should be completely absorbed.

It is not recommended to dry more than 1.5 kilograms of fruit at a time. During cooking, you can transfer the slices to new parchment or a new baking sheet. You can dry it alternately: in the room, in the oven. Depending on the volume, variety, oven, this process can take up to 2 days.

This jam is stored in a tightly closed container, otherwise the slices will dry out. Regular glass jars and plastic or screw caps work best for these purposes. You need to put the jam in clean, preferably sterilized, jars. Another condition: the containers must be dry. A good way to prepare jars before adding jam is to roast them in the oven. Apple slices should be placed in jars, sprinkled with sugar. Store them in a cool, dark place at a temperature of 15-18 O C.

You can store the slices in cardboard boxes or paper bags, sprinkled with powdered sugar. Boxes and bags should be tightly closed to prevent drying out.

Today, almost every garden plot has fruit trees, and for many gardeners, apples are a source of vitamins and nutrients. The shelf life of fruits is short, so many are starting to look for options for preserving the harvest. One of the original methods is to prepare dry apple jam; this recipe does not require much time and effort, but allows you to preserve the value of the raw materials as much as possible.

The aromatic fruit dish is moderately sweet, but the sugar content in it is significantly less compared to traditional jam recipes. The method of making delicacies was invented a long time ago, and, according to information that has reached our times, it belongs to the Slavs.

Such jam was served at the festive table during the time of Catherine the Second, and today in everyday life, in honor of ancient traditions, such a recipe is often called “Kiev-style” jam.

The dry cooking method is suitable for many types of berries and fruits, but apples are considered the best option. The peculiarity of the recipe is that the preparation process does not require long-term cooking of the product or its sugaring. The recipe requires a regular oven, in which pre-prepared apples are kept for a certain time.

The advantage of this method is the minimal investment of time and effort in preparing a delicious recipe.

To do this, perform the following steps:

for the recipe for dried fruits, whole fruits without defects or damage are selected;
they are thoroughly washed under running warm water, foreign objects and debris are removed;
fruits are cut into several parts;
the core along with the seeds must be removed.

Depending on the variety, a decision is made about the need to remove the peel before processing the apples. When the top layer is removed, the amount of vitamins and nutrients in the final dish decreases, but the dessert turns out more tender.

Today there are several options for dry fruit jam at home. All of them allow you to get a delicious dessert with minimal time and effort, preserving the maximum amount of nutrients.

Preparation of dry wedges

This recipe is an excellent substitute for traditional sweets that children will love. Dry jam contains a minimal amount of sugar and does not require significant financial costs. Once cooked, it can be used as a dessert or decoration for pastries.

Main ingredients:

granulated sugar - 300 g;
ground cinnamon - 1 tbsp. l.;
citric acid - 0.5 tbsp. l.;
apples - 1 kg.

The slices are laid out in a deep container, sprinkled with citric acid on top and mixed thoroughly. Half the norm of sugar is poured on top and stirring is carried out again, cinnamon is added, after which the rest of the sugar is added, and stirring is carried out again. The apples are placed in the oven, heated to 200 0C, and kept for 25 minutes.

Next, the baking sheet is taken out of the oven, laid out on parchment, sprinkled with sugar on top and kept in this state for 2 days. You can put the fruit in the oven for 3 hours at 60 0C. The result should be dried soft pieces of fruit.

Kiev recipe

Jam can be made from apples only or added to give a richer berry flavor. Strawberries and pitted cherries are good companions.

To prepare a traditional recipe, the following ingredients are needed:

1 kg apples;
1 kg of berries;
800 g granulated sugar;
1 liter of water.

First you need to prepare the syrup. To do this, sugar is dissolved in water by heating it over a fire. Next, apples and berries are dipped in boiling syrup and cooked for 10 minutes. After this, the mixture is placed in a colander and excess liquid is allowed to drain.

Next, the semi-finished dessert is placed in containers and placed in the oven at a temperature of 35 0C. As soon as the drying effect is achieved, they are taken out and sprinkled with sugar on top. After cooling, shake thoroughly and cover with lids.

The jam is stored in ordinary glass containers with tightly closed lids. The best storage location is considered to be in a refrigerator at a temperature slightly above 0 0C. After opening the jam, it is recommended to eat dessert or use it to prepare confectionery recipes, since the product has a limited shelf life.

Description

I came across an 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 doesn’t need to be cooked, and it’s also “dry”! As a result, part of the apples turned out dry, and the second part really looked like jam: tender, honey-like, transparent orange slices in syrup. This syrup soaked the entire 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 aromatic.

Ingredients:

1 kg apples;
300 g sugar;
1 teaspoon cinnamon;
1 teaspoon citric acid.

It is better to take sour, hard varieties of apples - because soft ones will simply melt, and sweet ones in combination with sugar can turn out to be cloying. By the way, I would take less sugar - in the proportion given in the original recipe, the jam turned out tasty, but very sweet. However, after standing for a couple of weeks, the apple slices become drier and less sweet.

Instructions:

Wash the apples, cut them into quarters and core them. There is no need to remove the skin. Then cut the apple slices into thin slices - approximately 2 mm.

Cover a baking sheet or large baking dish with a sheet of parchment, pour the apple slices evenly, trying to lay them out as densely as possible.

Mix sugar with cinnamon and citric acid.

Sprinkle the mixture evenly over the apples and place in an oven preheated to 200C.

Bake apples for 30-35 minutes on medium level.

Gradually the slices become soft and transparent amber. And what a delightful apple-cinnamon autumn aroma floats through the kitchen!..

Taking out the baking sheet, let the apples cool for about 10 minutes so as not to burn your fingers with the hot syrup. Meanwhile, line a large board, tray, or table that you don't use often with sheets of parchment. Lightly sugar the paper.

Place apple slices on parchment paper in one layer. Those pieces that were on top turned out dry, similar to dried apples and dried fruits. And those below were soaked in syrup and became transparent, like candied fruit or fruit made from jam. I advise you to immediately fill the baking tray with hot water so that the apple juice with sugar, which has turned into syrup, does not form a caramel layer, but is washed off relatively easily.

Dry apple jam is a delicacy whose taste will delight both adults and children. A non-standard solution for processing a rich fruit harvest will be an ideal way to prepare a natural dessert, which is a worthy alternative to store-bought sweets.

How to make dry apple jam?

In order for dry apple jam to acquire the desired texture and please you with the desired result, you will need not only the availability of the necessary products, but also compliance with the requirements of the recipe technology. In addition, knowing some secrets will reduce the risks of failure to a minimum.

Apples for jam should be chosen from sweet varieties or with a slight sourness.
The fruits are thoroughly washed, cut in half, cored and chopped into centimeter-thick slices.
Adding citric acid to the sugar mixture will help preserve the appetizing appearance and beautiful color of fruit slices, and cinnamon will add piquancy, additional aroma and a new taste to the delicacy.
Fruit slices are initially heat-treated in syrup in a saucepan, oven, microwave or slow cooker, and then dried on parchment paper naturally or using kitchen gadgets.

Dry apple jam slices

Dry apple jam, the recipe for which will be outlined below, fully compensates for all labor costs with its excellent taste. The final result will entirely depend on the type of fruit. If the slices quickly become soft during heat treatment and do not hold their shape well, then it is preferable to cook them in convection mode, which helps them dry out.

Ingredients:

apples – 1.5 kg;
sugar – 450 g;

Preparation

Apples are cut into slices and placed in one layer on a baking sheet.
Mix sugar with citric acid, sprinkle the mixture on sliced apples, and place the sheet in an oven preheated to 200 degrees.
After 30 minutes of baking, transfer the slices to a parchment sheet and leave to dry in a ventilated area for 2 days.
The finished dry apple jam is transferred to a suitable container.

Dry apple jam Kiev style

You can prepare dry fruit in the old proven way, by first subjecting the fruit slices to repeated short-term heat treatment in sugar syrup. An old Kiev housewife recipe is still used to this day to obtain a delicious marmalade sweet.

Ingredients:

apples – 1.5 kg;
sugar for cooking – 450 g;
sugar or powdered sugar for sprinkling.

Preparation

Juicy apples are cored, cut into slices, sprinkled with sugar and left to separate the juice for several hours or overnight.
Temporarily place the apples in a bowl, and heat the sweet juice while stirring until it boils.
Place the slices in syrup, let it boil and leave until cool.
Repeat cooking and cooling the sweetness until the slices become transparent.
After the last heating, place the slices on a sieve and leave for the syrup to drain.
Dry the slices for another day on parchment, then sprinkle with sugar or powder.

Dry apple jam in the oven - recipe

You can prepare it using the dry method based on the recommendations in the following recipe. In this case, it is more important than ever to choose the right type of fruit so that the slices maintain their integrity and do not turn into mush. Laying out the slices in one layer will prevent unpleasant results.

Ingredients:

apples – 1.5 kg;
sugar – 450 g;
ground cinnamon – 1.5 tbsp. spoons;
citric acid – 1.5 teaspoons.

Preparation

Prepare and cut the apples into slices and place them on a baking sheet.
Mix sugar with cinnamon and citric acid, sprinkle on top of the slices.
Prepare dry apple jam in the oven for 30 minutes at 200 degrees, after which it is dried for a couple of days on parchment.

Dry apple jam in the microwave

The following recipe for dry apple jam is made using a microwave. A necessary condition in this case is the presence of a grill or, ideally, a convection mode in the device, which will facilitate rapid caramelization of fruit slices and at the same time drying them.

Ingredients:

apples – 0.5 kg;
sugar – 150 g;
cinnamon - to taste;
citric acid – 0.5 teaspoon.

Preparation

Cut the apples into slices, which are laid out in a container suitable for cooking in a microwave oven.
Sprinkle the slices with a mixture of sugar, citric acid and cinnamon.
Prepare dry apple jam in the microwave in combined mode for 5-15 minutes, depending on the power of the device.
Transfer the slices to parchment and dry at room conditions.

Dry apple jam in the dryer

Dry can be prepared according to the following recipe. The slices are preheated in sugar syrup until soft and transparent, and then dried using an electric dryer. If desired, add cinnamon, vanilla or other spices of your choice to the syrup.

Ingredients:

apples – 1.5 kg;
water – 2/3 cup;
sugar – 400 g;
lemon juice – 1.5-2 tbsp. spoons;
cinnamon, vanilla.

Preparation

Sugar syrup is made from sugar and water, adding cinnamon and vanilla if desired.
Add apples cut into slices, let the mixture boil, and leave until it cools.
Repeat heating and infusion until the slices are transparent.
Place the slices on the tray of an electric dryer and dry the dry apple jam at 60 degrees for 3-5 hours.

Dry apple jam in a slow cooker

If you prepare traditional dry jam from Antonovka in the oven, the slices often lose their integrity and it is problematic to achieve the desired result. You can make a delicacy from aromatic fruits by using a slow cooker, first boiling them in syrup, and then drying them on parchment or in an electric dryer.

Ingredients:

apples – 1.5 kg;
water – 2/3 cup;
sugar – 600 g;
lemon juice – 1.5 teaspoons;
sugar or powdered sugar for sprinkling.

Preparation

Turn on the device in the “Cooking” mode and prepare syrup from water and sugar.
Place the apples cut into slices into the bowl, switch the device to “Stew” for 15 minutes.
Leave the apple slices in the syrup until they cool, then let them drain, transfer them to a sieve, and dry them.
Dry Antonov apple jam is sprinkled with sugar or powder.

How to store dry apple jam?

Having prepared dry apple jam for the winter, it is important to store it properly so that the delicacy preserves its original attractive fresh taste and spectacular appearance.

After cooking, the sweetness is transferred to dry jars, paper bags or boxes.
Store containers in a dark and always dry place, protected from external odors.
Dry jam from fresh apples can be stored in vacuum bags under any conditions.

The good thing about the dry jam recipe is that the fruit retains almost all its vitamins after cooking, the jam is very easy and quick to prepare, and the taste of the product is beyond praise. Apple slices have a beautiful appearance: they look like marmalade or candied fruit, so they are often used to decorate desserts. This apple preparation will appeal to both adults and children.

Would you like to try making dry strawberry jam? Read it quickly!

We will prepare dry apple jam in the oven; the process is reminiscent of preparing dried apples.

How to make dry apple jam in the oven

You will need:

2 kg apples;
sugar – about 600 gr.;
2 teaspoons citric acid;
2 teaspoons cinnamon.

Preparation

Apples need to be thoroughly washed, seeds removed, peeled (you don’t need to peel them) and cut into small slices. Next, place them on a baking sheet, pressing them quite tightly together, but there is no need to make a double layer of pieces.
The next step is to mix the “dry ingredients”: cinnamon, citric acid and granulated sugar. Then sprinkle this aromatic mixture over the prepared apple slices.
The baking tray with apples is placed in the oven. Warm it well (190-210 degrees) and bake the apple slices for about 35 minutes. At the same time, periodically check the preparation, because ovens are different, you may need only 20 minutes to prepare dry apple jam, and perhaps even 40.

When you remove the baking sheet from the oven, cool the apple slices and place them on parchment paper, which must first be powdered with sugar. Let the apples “finish”: to do this, simply leave them in the room for 2 days to dry.

Storing dry apple jam

Place the dried apple pieces in plastic containers or cardboard chocolate boxes. They will be stored this way for a long time!

In late winter, when a blizzard is blowing outside, you can please your guests and surprise them by serving a box of such delicious and unusual jam.