How to brew jam from Chinese (apples)

How to cook jam from "chinese"? Of whom? What kind of fruit is this - "chinese"? Maybe there is some mistake here? No, that's right. There is such a concept in the people - "chinese". Let's get to know him better.

"China" - interesting apples

How to cook jam from "chinese"? What kind of fruit are we talking about? "Kitaika" is an apple tree, which many call "paradise", or "the district". It grows almost everywhere: from Russia to China. The tree is quite uncomfortable, capable of withstanding severe frosts. Fruit gives a lot. There is a great variety of varieties: "pupil", "long", "golden petiole" - and all this "chinese".

In Russia, this tree is cultivated and grown in gardens specially, in China it grows in the wild. We call it "chinese" for small growth and small fruits. Although botanists will tell you that if the apple tree is small in height, it is a "rye", and "chinese" is a plum-like apple tree of normal growth, but with small fruits. But we are not botanists, we are accustomed to call the "Chinese" those apple trees on which "paradise apples" grow.

Sorts of chinese

Why is the name of this tree? Because it is small, short, fruits give very tiny, the size of which is slightly more than cherries, and the weight of only twenty or twenty-five grams. In appearance, color and taste, these fruits are very diverse. Bright red apples of elongated shape, which mature in late summer, belong to the "long" variety. Inside, these fruits are cream colored with dense red veins.

If the apples on the "chinese" were rosy, and inside the flesh is white and juicy, then this is the "pupil", and if the fruits are yellow, round, inside are white, and the taste is liquid and sweet, this variety is called "golden cherry." You will learn it, as it is very much like a sweet cherry. Now, when you think how to make jam from "chinese", apples in appearance will prompt you for an answer.

Type of jam and variety of apples

Before you look for a recipe for jam, think about what you want to cook. If jelly or jam, then it is better to take ordinary (large) apples. They are more boiled. From the "chinese" are obtained, basically, whole jams, more like candied fruits or candies.

If the grade of your "chinese" is "golden cherry", then these are ideal apples for whole jam. From the "Chinese Long" it is better to prepare a thick jam for the winter, and "pupil" can be processed into jam or jam. Thus, knowing what grade you are growing, it will be easier for you to determine how to make jam from "chinaki".

Preparation of fruits

To make the whole jam that will replace sweets, remember the following recipe: for one kilogram of apples "golden cherries" you need to take a kilo three hundred sugar and three glasses of water.

Before deciding how to make jam from "chinese", apples must be prepared:

1. To sort out - should be the same size, evenly ripe, with tails and pedicels (then they will not fall apart during cooking).
2. To warm up - immerse in boiling water for one minute and immediately cool in cold water.
3. After this, the fruit must be pricked with a toothpick or fork in several places. Apples are ready for cooking.

We cook the fruit correctly

Now let's talk about how to make jam from "china" so that it is beautiful and most useful. The color saturation and density depend on the cooking time and the degree of interaction of the syrup with the fruits. The more apples are in syrup, the more they will be. The longer the jam boils, the less vitamins it retains. Therefore, the question of how to brew jam from the "chinese" for the winter, often answer - in several stages.

This is done like this:

1. Preheat three glasses of water to a boil.
2. In boiling water, add a kilo of three hundred sugar - you get a syrup.
3. Prepared fruit, immerse in boiling syrup and leave for 8 hours.
4. Impregnated with syrup fruits cook for ten minutes with interruptions in two or three hours.
5. Having done this procedure two or three times, you should get a jam with transparent apples in a thick syrup.