Recipes for aromatic dried apple jam baked at home

During fruit season, homemakers make a variety of delicious preserves, trying to make them as healthy as possible. Various types of jam with a small amount of sugar are popular. Dried apple jam is one such example. It has gained popularity due to its dessert-like taste, reduced sugar content, and attractive appearance.

Peculiarities of making dried apple jam

The jam resembles natural fruit marmalade. The fruit segments become translucent during cooking, as if simmered in syrup. Only 200-300 grams of granulated sugar are used per kilogram of fruit. Despite this, the jam remains sweet. This result is achieved through a special technology. The resulting syrup is absorbed by the fruit segments and then dries, preserving their original flavor.

Unlike dried apples, these are much juicier, without the distinctive dried fruit flavor. These slices are great with tea or as a pie filling. This aromatic jam with a subtle caramel flavor is suitable even for children, as well as those watching their figure.

A convection oven is ideal for this purpose. A regular oven will do, though. You'll have to leave the door slightly open for a few hours. Unlike regular jam, you don't need to constantly monitor it. However, you should still check on it periodically to see if it's ready.

Preparing apples

For dried apple jam, use sweet and sour varieties. There's no significant difference in ripening time. The main thing is that the fruit is firm enough, not crumbly.

Otherwise, they'll fall apart when cooked. For this jam, there's no need to peel the skins; they'll be delicious even with the skins on.

Moreover, the peel will prevent the apple pieces from turning into puree. The fruit is peeled and cut into wedges—this is the most suitable cutting method for this type of preparation. When cooked, the result is not ordinary jam, but something akin to dried sweet fruit (candied fruit).

Recipe for dried apple jam

To make dry jam at home, you will need:

1. Apples. 2 kilograms of unpeeled fruit. Don't use windfall apples, which are typically used for jam or preserves. The fruit should be firm, preferably fresh from the tree.
2. Sugar. Depending on the type, use 200 to 300 grams of granulated sugar.
3. Cinnamon, cardamom, vanilla sugar. If the fruits aren't fragrant enough or you're preparing a festive dish, you can enhance it with spices. Some people prefer the natural flavor.
4. Citric acid. Use 1 level teaspoon per kilogram if the variety is not tart. Fresh varieties benefit from acidification. Don't add citric acid unless absolutely necessary.

Cooking process:

1. Prepare a baking sheet. Line it with parchment paper or a silicone mat. Make sure the slices don't stick to the surface. Create small edges.
2. Apples are cut into slices. A medium-sized apple can be cut into 10-12 slices. This will ensure the slices are thick enough for drying.
3. Turn the oven on to 180-200 ^ABOUTWITH.
4. Mix sugar with citric acid and spices (if necessary).
5. 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.
6. Place the slices with sugar on a baking sheet in one layer.
7. Place in the oven and bake for at least 30 minutes. Carefully turn the pieces over if necessary.
8. Next you need to reduce the temperature to 40 ^ABOUTContinue drying with the door slightly open or turn on convection until the fruit is completely dried. The syrup should be completely absorbed.

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

Tips for storing jam

This jam should be stored in a tightly sealed container, otherwise the slices will dry out. Regular glass jars and plastic or screw-on lids are best for this purpose. The jam should be stored in clean, preferably sterilized, jars. Another requirement: the jars must be dry. A good way to prepare the jars before storing the 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°C. ^ABOUTWITH.

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