Jam from Chinese apples: nostalgia for the past

Why do you want to cook jam from Chinese apples? Not just from apples, but from these, overseas? I think it's all about nostalgia. Do not tell you that the large varietal apples with rosy sides are the achievement of the national economy, and for years, this achievement is not so much from the historical point of view. And a long time ago wild trees grew on the ground, the fruits of which were small and often not very tasty. It is from these that our ancestors made the first desserts. In the beginning, most likely, it was apples frozen (yummy!), Then compote, and only after hundreds of years - jam.

Of Chinese apples, it was only a couple of hundred years ago to cook it, in the middle of the eighteenth century, when apple trees were brought from China to our country-trees that bloom beautifully in the spring, with fruits that mature late in the autumn, growing to ten meters high. It is worth, however, say that in its pure form, these apples are not even very good (sorry for the tautology), and the Chinese themselves prefer very different varieties, but our hostesses turned out of them an amazing dish for dessert.

Jam from Chinese apples is brewed according to the principle of digestion of fruits in a transparent syrup. Therefore, you first need to prepare the syrup. To do this, you need to lay out sugar and pour a quarter of a glass of water. Sugar is taken at a rate of 1: 1 (sugar: apples). The container for cooking should be taken wide, so as to less damage the fruit. The pelvis is perfect. On low heat, bring the liquid to a boil and lightly boil.

By the way, during the cooking of syrup you can flavor it with cinnamon or lemon, vanilla or cloves, orange peel or mandarin orange . The taste will not spoil, but the variety will pleasantly surprise.

Chinese apples are washed without tearing off the stem (it is beautiful, and is comfortable), dried and small nuzzles are made from below so that they do not lose shape during cooking. In some recipes, it is advised to pre-blend the fruits in boiling water, then lower them into cold water for cooling. Dry and only then send to further brewing.

In syrup, apples are placed only when it boils well. Bring to a boil over low heat and cook for 15 minutes. Then leave to cool at room temperature. During cooking, they will lose their color and become transparent. The container should not be covered with a lid, so that excess liquid evaporates, but you can put pressure on the popping apples so that they are constantly in the syrup and do not cringe.

The process with slow boiling and subsequent cooling should be repeated three times. During this time, excess liquid will boil away, and the fruit will remain in caramel-colored syrup. After the last boil, the prepared jam from apples is rolled into sterile jars in boiling form.

All the charm of this dessert in amazing apples with pedicels, which look incredibly attractive, and the taste turns into a divine, and no one can say that initially the fruit was so-so-tasted. Jam from Chinese apples is brewed exactly the same as from paradise, more like cherries, common in the Urals and Siberia. In Middle Asia jam is cooked from small fruits of apple trees with a plum bark , flowering with large purple flowers.