Dry jam from apples in the oven

Dry aromatic jam from apples contains much less sugar, than classical analogues of delicacies, prepared by cooking fruits. In addition to this undeniable advantage of harvesting, one can not help noting its excellent taste and unusual, but very appetizing structure of sweetness. The result of its preparation will be something between candied fruits and jam slices , but less sweet.

Dry jam from apples - a recipe in the oven

Ingredients:

• apples - 1,5 kg;
• sugar cane - 375 g;
• ground cinnamon - 1.5 tbsp. spoons;
• citric acid - 1.5 tsp.

Preparation

1. To prepare jam from apples in a dry way, choose ripe fruits with dense flesh, rinse them, wipe them dry, cut them in half and cut out carefully the cores.
2. Now shred the medium-sized flesh with lobules and put them in a bowl.
3. Add three hundred grams of brown cane sugar, citric acid and cinnamon and mix the ingredients carefully.
4. Spread the apple mass on a baking tray, level it on its entire surface and send it to the preheated oven to 200 degrees.
5. After twenty-five minutes, remove the pan from the oven and leave the appetizing apple slices to cool.
6. We transfer the cooled apples with one loose layer to the parchment cut, first sprinkling it with a little brown sugar, and rubbing the remaining sugar lobules from above.
7. Now you need to dry the baked fruit pieces. This can be done under room conditions, having been billeted for two or three days, and in the oven. In the latter case, we place apples on parchment on a baking tray in a device heated to a temperature of 65 degrees.
8. For this drying in the oven will take about two or three hours. The door of the device must be kept slightly ajar.

How to cook dry jam from apples for the winter with nuts?

Ingredients:

• apples - 1,5 kg;
• sugar cane - 375 g;
• walnuts - 2 handfuls;
• citric acid - 1 teaspoon.

Preparation

1. Apples for delicacies are prepared in the same manner as in the previous case, rinsing the fruit under running water, drying and removing from the cores. We choose necessarily fruit with dense flesh, so that during the cooking the lobules do not lose their integrity and do not fall apart.
2. Cut the halves into slices, which in turn are laid out on a baking sheet.
3. In a bowl mix brown cane sugar and citric acid and sprinkle the resulting mixture of fruit slices on a baking sheet.
4. We send the workpiece for further cooking in an oven heated to 200 degrees.
5. We control the process, it may be necessary to turn the apples over carefully with a spatula a couple of times.
6. While the apples are baked , we prepare the nuts. They need to be cleaned if necessary, must be touched and dried a little on a dry frying pan, stirring constantly.
7. We then grind the nuts in the blender to a small crumb. You can just crush the halves of the cores in a mortar or a rolling pin.
8. Baked apple slices are removed from the oven, let it cool to a warm state, transfer it to another baking tray with parchment and sprinkle with chopped nuts.
9. Now the delicacy, as in the previous case, should be dried. It is better in this case to do this in the oven. We send the baking sheet with dry aromatic jam to the warmed up to 65 degrees and let it stand for two to three hours.

Dry jam from apples in the oven must be folded in jars, unsealed them and put in storage in a dry place. If the technology of preparation of delicacies is observed correctly, it will be perfectly preserved also at room temperature.