Kiev dry jam is a great dessert and a great treat for everyone. I will share with you how to make candied fruit from whole or sliced apples, pears, quinces, apricots, cherries, melons, oranges and even carrots. Kiev dry jam is perfectly stored all winter, and does not require special storage conditions.
- The fruits you wish are 1 kilogram;
- sugar - 200 grams for sprinkling berries, and sugar will still be necessary for us to cook sugar syrup.
Step by step recipe for Kiev dry jam
- Make sugar syrup from water and sugar.
- Dip the prepared fruits into it (if you take cherries or apricots, be sure to remove the seeds, pears or apples - peel the skin, remove the core and cut into cubes, I also recommend dicing the melon and carrots) and cook them until the sample has a "strong thread" ( a drop of syrup should create a dense continuous thread between the thumb and forefinger).
- After this, pour the jam hot on a metal sieve with large holes, let the syrup drain.
- Next, you need to dry the fruits at room temperature or in the oven. Then sprinkle with sugar (200 grams per kilogram) of the fruit, mix thoroughly so that the sugar evenly covers the fruit.
- Dry again in the oven at a temperature of 35-40 degrees.
- Pack the resulting candied fruit into dry jars or wooden boxes covered with parchment paper.
- Store candied fruit in a cool, dry place.
Kiev dry jam can be served with tea, with whipped cream, ice cream, used to decorate cakes and pies, muffins, cookies or cakes.
Enjoy your meal!