Why do you want to cook jam from Chinese apples? Not just apples, but these overseas ones? It seems that all blame nostalgia. You should not tell that large, varietal apples with ruddy sides are an achievement of the national economy, and years, this achievement is not so much from a historical point of view. And long ago, wild trees grew on the ground, the fruits of which were small and often not very tasty. It was from them that our ancestors made the first desserts. At first, most likely, these were frozen apples (yummy!), Then stewed fruit, and only after hundreds of years - jam.
From Chinese apples, they began to cook it only a couple of hundred years ago, in the middle of the eighteenth century, when apple trees were brought from China to our country - trees that bloom beautifully in spring, with fruits ripening in late autumn, growing up to ten meters up. True, it is worth saying that in pure form these apples are not very good (sorry for the tautology), and the Chinese themselves prefer very different varieties, but our housewives turned out to have amazing food for dessert.
Jam from Chinese apples is cooked according to the principle of boiling fruits in a clear syrup. Therefore, first you need to prepare the syrup. To do this, lay sugar and pour a quarter cup of water. Sugar is taken at the rate of 1: 1 (sugar: apples). The cooking container should be taken wide to less injure the fruit. The pelvis is perfect. Bring the liquid to a boil over low heat and boil gently.
By the way, during the cooking of the syrup, you can flavor it with cinnamon or lemon, vanilla or clove, zest of orange or mandarin. The taste will not go bad, and the variety will pleasantly surprise you.
Chinese apples are washed without tearing the stalk (it’s beautiful, and it’s convenient to eat), dried and made a small tipping from the bottom so that they do not lose shape when cooking. Some recipes advise fruits to be blanched in boiling water first, then dipped in cold water to cool. Dry and only then send to further cooking.
Apples are put in syrup only when it boils well. Bring to a boil over low heat and cook for 15 minutes. Then left 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 oppression on the pop-up apples so that they are constantly in the syrup and do not shrink.
The process with slow boiling and subsequent cooling should be repeated three times. During this time, the excess liquid will boil away, and the fruit will remain in a caramel-colored syrup. After the last boiling, the finished apple jam is rolled into sterile jars in boiling form.
The whole charm of this dessert is in amazing apples with stalks that look incredibly attractive, and the taste turns into divine, and no one can say that the fruits initially tasted so-so. Jam from Chinese apples is cooked in the same way as from paradise, more like cherry, common in the Urals and Siberia. In Central Asia, jam is cooked from small fruits of apple trees with plum-colored bark , blooming in large purple flowers.