Chinese jam

Step-by-step preparation

Cooking time: 1 day 3 hr

1. STEP 1

   

   How to make Chinese jam? Prepare all the necessary ingredients.

2. STEP 2

   

   Sort the apples and wash them well, let the water drain or dry the fruits with a paper or other towel. There is no need for excess water, especially at the first stage, when you need the apples to give juice.

3. STEP 3

   

   Cut the apples into slices. If your fruits are very small, you can cut them in half.

4. STEP 4

   

   Place the apples in the pan. Choose a pan with a thick bottom to prevent the jam from burning. Do not choose aluminum cookware because aluminum oxidizes from fruit acids. A cast iron pan is also not suitable; it can give the jam an unpleasant metallic taste. Sprinkle the sliced ​​apple slices with sugar in layers and leave in this form for 10-12 hours. During this time, the apples will give juice.

5. STEP 5

   

   Pour 50 ml of water into the apples. Place the pan over medium heat. Bring apples to a boil. If a lot of juice has been released, then you don’t need to add water. Boil the apples for 5 minutes, cover with a lid and let the jam cool completely.

6. STEP 6

   

   The second time, bring the jam to a boil and simmer for 5 minutes. Cool. The third time, cook the jam over low heat until done. You can judge whether the jam is ready by the following sign: if the syrup sticks to the walls of the pan, then the jam is ready

7. STEP 7

   

   Pour hot Chinese jam into jars. Close the jars with lids.

8. STEP 8

   

   This Chinese jam can be stored indoors for up to a year. Serve it for tea, layer cakes and pastries with it, and decorate any pastry. When cooked for longer, the jam turns out dark in color with a caramel flavor. If you want to enjoy tender apples in syrup, then cook them less and add more water.

Comments on the recipe

Aselek

23.10.2023

5

I prepare ranetki jam according to a similar recipe, adding citric acid.

Moderator Ksenia

23.10.2023

4.7

What a delicious jam! Not too sweet, with a very rich apple flavor. I really liked the Chinese jam. My apples (600 g) were very small, so I just cut them in half. She did not remove the stalk. The apples were infused with sugar for twelve hours. Then I did everything according to the recipe: I brought the apples with sugar (with the addition of water) to a boil, cooked a little, then left to cool