How to make jam from Chinese (apples)

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2018-03-19 04:10:41

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How to make jam from the "Chinese"? From whom? What kind of fruit is — "Chinese"? Maybe there is some error? No, all right. There are such people, the concept of — "Chinese". Let's get to know him better.

"Kitaika" — interesting apples

How to make jam from the "Chinese"? What kind of fruit is it? "Kitaika" — it's an Apple tree, which many call "Paradise" or "reikai". It grows almost everywhere, from Russia to China. The tree is very picky, able to withstand severe frosts. Fruit yields very much. There is a great diversity of varieties: "the pupil", "long", "Golden cherry" — and all this "Chinese".

In Russia this tree is cultivated and grown in gardens especially, in China it grows wild. We call it "Chinese" a little growth and little fruit. Although botanists will tell you that if the little Apple tree growth, that is — "Raika," and "Chinese" — this kivalina Apple normal growth, but with little fruit. But we are not botanists, we are accustomed to call "Chinese" those Apple-trees, which grow "Paradise apples".

Varieties of Chinese

Why the name is this tree? Because it's small, low-growing, the fruit yields really tiny, the size of which slightly more than black cherry, and weighs only twenty or twenty-five grams. In appearance, color and taste of these fruits is very diverse. Bright red apples elongated shape, which ripen in late summer, belong to the class "long". Inside these fruits are cream-colored with thick red veins.

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If the apples are on the "Chinese" freak rosy, but inside the flesh is white and juicy, it is "the pupil", and if the fruit is a yellow, round, white on the inside, and the taste liquid and sweet, this variety is referred to as the "Golden cherry". You will definitely find out, because it's so similar to cherries. Now, when you think how to make jam from the "Chinese" apples in appearance will tell you the answer.

Jams and variety of apples

Before you look for a recipe for jam, think about what you want to cook. If jelly or jam, you better take an ordinary (large) apples. They are more Razvitie. Of "Chinese" work, mostly, whole jam, more like a candied fruit or candy.

how to make jam from kitayka

If variety is your "Chinese" — "Golden cherry", then this is the perfect apples for the whole jam. Of the "Chinese long" it is better to prepare a thick jam for the winter, and the plant can try to process into jam or jelly. Thus, knowing which variety you grow, it will be easier to determine how to make jam from the "Chinese".

Preparation of fruits

To cook a solid jam, which will replace you candy, remember the following recipe: for one kilogram of apples "Golden cherry" it is necessary to take three hundred pounds of sugar and three glasses of water.

Before deciding how to make jam from the "Chinese" apples need to prepare:

  1. Touch — must be the same size, evenly ripened, with tails and peduncles (then they fall apart when cooked).
  2. Warm up — immerse in boiling water for one minute and immediately cool in cold water.
  3. After that, the fruits need to prick with a toothpick or fork in several places. Apples ready for cooking.

how to make jam from Chinese apples

Cook the fruit properly

Now let's talk about how to make jam from the "Chinese" that it was beautiful and as useful as possible. The color saturation and density depend on cooking time and degree of interaction of the syrup with the fruits. The longer the apples are in the syrup, the better off they will be. The longer the jam is boiling, the less vitamins it retains. Therefore, the question of how to make jam from the "Chinese" in the winter, often say — in several stages.

how to make jam from Chinese winter

Here's how:

  1. Heat three cups of water to a boil.
  2. Add boiling water three hundred pounds of sugar - syrup will succeed.
  3. Prepared the fruits, immerse in the boiling syrup and leave for 8 hours.
  4. Soaked fruit syrup is boiled for ten minutes at intervals of two to three hours.
  5. Having done this procedure two or three times, you have to jam with transparent apples in thick syrup.


Article in other languages:

BE: https://www.tostpost.com/be/ezha-napo/1179-yak-varyc-varenne-z-k-tayk-yablyka.html

DE: https://www.tostpost.com/de/essen-und-trinken/1176-wie-marmelade-aus-kitayki-pfel.html

ES: https://www.tostpost.com/es/alimentos-y-bebidas/1181-como-cocer-la-mermelada-de-kitayki-manzanas.html

KK: https://www.tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/1179-alay-p-s-r-z-tospasy-kitayki-alma.html

PL: https://www.tostpost.com/pl/jedzenie-i-picie/1182-jak-zrobi-d-em-z-kitayki-jab-ek.html

PT: https://www.tostpost.com/pt/refei-es-e-bebidas/1179-como-cozinhar-uma-jam-kitayki-ma-s.html

TR: https://www.tostpost.com/tr/yiyecek-ve-i-ecek/1185-gibi-re-el-kitayki-elma.html

UK: https://www.tostpost.com/uk/zha-napo/1181-yak-variti-varennya-z-kitayki-yabluk.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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