Dry jam? Have you heard of this one? Probably not. It’s a long-forgotten recipe, a specifically Kievan recipe. Kievan, because it appeared for the first time in this region. In fact, they are fruits prepared as jam, then dried. This unusual recipe will surely amaze everyone. You can make dry jam from any fruit. I tasted them and they are more tender and flavorful than commercial dried fruits.
INGREDIENTS
-2.5 kg of fruit
-1.25 kg of sugar
-2 l of water
METHOD OF PREPARATION
1. Pick the fruit, remove the stems and wash them. Remove pits from sour cherries. Put the fruit in a deep bowl, add the sugar and let it sit for an hour to release the juice.
2. After an hour, drain the syrup through a sieve. Pour the water into this syrup, bring to a boil and boil for 5-7 minutes, periodically removing the foam.
3. Pour the hot syrup over the fruits and leave them for 3-4 hours. Drain the juice again and bring it to a boil again. Pour the syrup over the fruit and wait another 3 hours. Repeat the procedure 2 more times so that the fruit penetrates the syrup.
4. Drain the syrup for the last time, arrange the fruit on a tray lined with baking paper. Place the pan in the oven to dry at 40-50°C for 5-6 hours. You can also dry them in the sun, covering them with a gauze or in a special dryer. Put the ready dried fruits through sugar.
Dry jam is an excellent dessert for children, a perfect filling for cakes and an original decoration of cakes. From 2.5 kg of fruit, you will get about 1.75 kg of dry jam.
Our team wishes you bon appetit with your loved ones!
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