Kitayka is a variety of small yellow apples with a red blush or completely red. They are also called "paradise apples" for their sweet taste and small size. From the fruits, original jams, compotes and preserves are obtained.
Chinese jam recipe
In order to make Chinese jam, you will need the following ingredients:
- 1 kilogram of Chinese fruit, - 1 kilogram of granulated sugar, - 1, 5 glasses of drinking water.
Take a fresh and strong Chinese plum apple, about 2 cm in diameter, rinse well. Cut off the ponytails and remove all greens. Pierce the "paradise apples" with some small, sharp object, a toothpick or a match will do. Without cutting, put the fruits in a bowl and pour boiling water over them, leave to stand for 10 minutes. After this procedure, be sure to drain the water, and cool the fruits by pouring them with cold drinking water or leaving them on the kitchen table for half an hour.
Make a syrup. To do this, pour a kilogram of sugar into a saucepan and pour one and a half glasses of water. Place the container on the stove. Stir the water and sugar constantly until the mixture boils and thickens. When the sugar is dissolved, turn off the heat.
Pour the cooled Chinese dish into the prepared hot syrup, set a low heat and cook, stirring constantly, and when the syrup becomes completely transparent, turn off the stove.
Strain the resulting syrup, separating the apples, into a separate saucepan and put on low heat. Boil it until thick, and then pour the contents back to the fruits and mix everything with a wooden spatula. But do it very carefully so that the apples don't lose their shape.
Leave the jam in a dark and cool place for at least 8-9 hours, do not forget to just close the saucepan with the contents of the lid.
How to properly store Chinese jam
The jam can be eaten right away, or you can twist some of it for the winter to feast on it all year round. If you like the second option, then first you need to prepare cans for twisting.
Wash each selected container under hot water using baking soda. Pour in about 2 cm of water and sterilize in a microwave, oven, multicooker, or double boiler.
Pour the prepared hot jam into clean jars and tighten them with tin lids using a special twisting device. Place the containers with their neck down and wrap them in a warm blanket until the jam has completely cooled down, usually a day. This is necessary so that the jars do not burst, and the jam retains its freshness and does not become moldy. After 4 days, you can put the blanks in the refrigerator or lower them into the cellar.
