Dry gourmet jam.
Use any fruit, but pitted.
You will need sugar syrup. Take 800 g of sugar per liter of water and bring to a boil. Dip the fruit in boiling syrup and cook for about 10 minutes.
Place on a sieve. Let the syrup and excess flow down.
Distribute the fruits on a baking sheet and dry in the oven at a temperature of 45 degrees Celsius until the surface is well dried, but the fruits remain sufficiently elastic.
We put the so-called “dry jam” in dry sterile jars and close well with a tight plastic lid. These sweet, shiny fruits can be used to decorate pastries, as a filling for pies, casseroles and pies. Good luck with your cooking. Bon Appetit!