Kiev dry jam

Category: Blanks
Kiev dry jam

Ingredients

Berries and fruits
Sugar
Water

Cooking method

  • They make it from any berries and fruits: strawberries, currants, cherries, plums, apples, pears.
  • Berries and fruits are sorted out, washed. The syrup is made from 2 glasses of sugar and 4 glasses of water. Prepared berries and fruits are dipped into boiling syrup and cooked for 5-7 minutes.
  • The cooked fruits are removed with a slotted spoon on a sieve, allowed to drain the syrup, rolled in powdered sugar, spread on a baking sheet and dried in a warm oven, turning over several times. When the oven has cooled down, the fruits are removed, left for 1-3 hours, then placed in jars or tin boxes. Store in a dry place. I made strawberries, rolled berries in sugar and dried them at room temperature without an oven. The berries tasted like very thick marmalade.

Note

This is something like candied fruits. Such jam in Kiev was made only by the famous confectioner Balaban, and it was even supplied to the royal court.

Summer resident
And what plums and apricots ........ I tried it once and for a long time I cannot forget this divine taste
krapivka
Quote: pushanya

KIEV DRY JAM
The cooked fruits are removed with a slotted spoon on a sieve, allowed to drain the syrup, rolled in powdered sugar, spread on a baking sheet and dried in a warm oven, turning over several times.
and what should be the temperature of a warm oven?
Pinky
Summer resident And about plum-apricots as dry jam, can you please (if you did it yourself, of course)? And then I somehow did not come across an option with these fruits. Two days later I get the Isidri dryer and I want to try it right away - I could probably make it out of strawberries. Only this, probably, will still be more dried fruit than jam. Or is the difference that fruits are boiled and sprinkled with sugar for "jam"?
Rina
For some time, the workshop where this driest jam was prepared was located in one wing of the Mariinsky Palace - then an abandoned building, and now the residence of the President of Ukraine.
pushan
the temperature should be 40-60 degrees, no more, otherwise caramelization will take place and the berries will be hard. Fruits must be boiled in syrup, if you simply dry in a dryer will be dried fruits or fruit chips
Crochet
Last year I made dry Kiev jam according to the recipe from the Gastronome's book "About blanks", divine taste !!! It's really worth the hassle of making it !!!
solmazalla
I'll raise the topic. And I will make yummy, as I have already done it in my own juice.

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