How to cook jam from "chinese"? Of whom?What kind of fruit is this - "chinese"? Maybe there is some mistake here? No, it's all right. There is such a concept in the people - "chinese". Let's get to know him better.
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. There are a lot of fruits. There is a great variety of varieties: "pupil", "long", "golden cherry" - and all this "chinese".
In Russia, this tree is cultivated and grown ingardens especially, 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 "Chinese" those apple trees on which "paradise apples" grow.
Why is the name of this tree?Because it is small, short, fruits give very tiny, the size of which is slightly more than sweet cherry, and the weight is 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, andinside the pulp is white and juicy, then it's a "pupil", and if the fruits are yellow, round, inside white, and the taste is liquid and sweet, this variety is called "golden petiole." You will learn it, for it is very similar to a cherry. Now, when you are thinking how to make jam from "chinese", apples in appearance will tell you the answer.
Before you look for a recipe for jam,that 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 this is the 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 "china".
To boil a 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:
Now let's talk about how to make jam from"Chinese", that it was beautiful and most useful. The color saturation and density depend on the cooking time and the degree of interaction of the syrup with the fruit. 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 answered - in several stages.
This is done like this:
