Dry apple jam
Dry jam is usually thought of as candied fruit. But it requires too much simmering and steeping in syrup, and it's usually too much of a hassle. Instead, you can bake the apples right away in the oven. They'll keep just as long as traditional candied fruit.
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 0 g
- Total time:
- Time in the kitchen:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
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Apples2 kg
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Sugar400 G
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Citric acid1 tsp
Cut the peeled apples into wedges or half-slices. Preheat the oven to 200°C. Add the citric acid and 300 g of sugar, mixing well each time to distribute each addition evenly. Be careful not to break the apples.
Spread the mixture onto a baking sheet in a dense, even layer, leaving no gaps. Lightly press down with your palms. Bake in a preheated oven for 5 minutes, then remove and let cool until lukewarm. During this time, the juices will be absorbed into the slices and firm up.
Line another baking sheet with parchment paper and spread half the remaining sugar on it. Transfer the apples to it and sprinkle with sugar. Mix with your hands and cover with cheesecloth. Place on a windowsill, balcony, or outside to dry for 24 hours, stirring occasionally.
The dried apple jam is ready. Place the dried apple slices in an airtight container and seal.
The jam can be stored all winter in a dry and cool place.
- 10 min
- 112.6 kcal
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- 15 min
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- 1 hour 40 minutes
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