Homemade fruit preserves : Apple Jam&Oven-dried Tomato
Homemade Apple Jam & Oven-Dried Tomatoes
When it comes to preserving food, there are plenty of methods to choose from—smoking, salting, drying, or pickling, just to name a few. For naturally sweet fruits and vegetables, people often turn to sugar to extend their shelf life or simply dry them out for long-lasting flavor. Today, I’ll be showing you how to make two classics at home: apple jam and oven-dried tomatoes.
Before We Begin
The main reason preserved foods spoil is the growth of bacteria and mold. To prevent this, it’s important to sterilize your jars before filling them. A properly sterilized container keeps unwanted microorganisms at bay and helps your preserves last longer. Depending on the type of jar you’re using, here are a few methods you can choose from:
-
Alcohol Rinse (using spirits over 35%): Pour a small amount of high-proof alcohol (like vodka or soju) into jars that can’t go in the oven or are too narrow for water-bath sterilization. Swirl thoroughly so the liquid touches every surface. Since this method is less effective, it’s best to store the finished product in the refrigerator.
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Oven or Boiling-Water Sterilization: This is the most reliable way to sterilize jars. Place clean glass jars in a preheated oven, or submerge them in boiling water for several minutes. If you use boiling water, make sure to drain the jars completely and let them dry on their sides to avoid any leftover moisture.
-
Sunlight (UV) Sterilization: If boiling or oven sterilization isn’t possible, you can wash the jars and leave them in direct sunlight for at least three hours. However, because this method doesn’t fully kill bacteria, it’s not highly recommended.
When it comes to preserving food, there are plenty of methods to choose from—smoking, salting, drying, or pickling, just to name a few. For naturally sweet fruits and vegetables, people often turn to sugar to extend their shelf life or simply dry them out for long-lasting flavor. Today, I’ll be showing you how to make two classics at home: apple jam and oven-dried tomatoes.
Before We Begin
The main reason preserved foods spoil is the growth of bacteria and mold. To prevent this, it’s important to sterilize your jars before filling them. A properly sterilized container keeps unwanted microorganisms at bay and helps your preserves last longer. Depending on the type of jar you’re using, here are a few methods you can choose from:
-
Alcohol Rinse (using spirits over 35%): Pour a small amount of high-proof alcohol (like vodka or soju) into jars that can’t go in the oven or are too narrow for water-bath sterilization. Swirl thoroughly so the liquid touches every surface. Since this method is less effective, it’s best to store the finished product in the refrigerator.
-
Oven or Boiling-Water Sterilization: This is the most reliable way to sterilize jars. Place clean glass jars in a preheated oven, or submerge them in boiling water for several minutes. If you use boiling water, make sure to drain the jars completely and let them dry on their sides to avoid any leftover moisture.
-
Sunlight (UV) Sterilization: If boiling or oven sterilization isn’t possible, you can wash the jars and leave them in direct sunlight for at least three hours. However, because this method doesn’t fully kill bacteria, it’s not highly recommended.
Apple Jam
Why Sugar Matters in Fruit Preserves
Sugar plays a key role in fruit preservation because it draws out moisture. (Yeongbin K, 2016, p.31) Without available water, bacteria and mold can’t grow, which keeps your preserves safe and flavorful for longer.
There are several ways sugar is used with fruit:
-
Sugared Fruit (Cheong): When fresh fruit is packed with sugar and frozen without cooking, it’s often called cheong in Korean. Later, you can stir it into sparkling water for a refreshing fruit ade, or steep it in hot water to make a soothing tea.
-
Cooked Fruit Preserves: Once fruit is heated with sugar, the results vary depending on the type of fruit and the method. Citrus fruits become marmalade, while most other fruits turn into jams, compotes, or purées.
The differences between jam, compote, and purée come down to sugar content and texture. Jams typically contain the highest ratio of sugar, which makes them more shelf-stable. Since the goal of today’s recipe is to make a jam that can last for at least three months at room temperature, I’m using sugar at about 70% of the fruit’s weight.
Ingredients
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500 g apples (about 3 medium)
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300–350 g sugar
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10–30 ml lemon juice
-
(Optional) a pinch of ground cinnamon
Tip 1: If you’re not using tart apples like Jonathans, add a little more lemon juice. The acid in lemon juice works with the fruit’s natural pectin and sugar to help the jam set.
Tip 2: Cinnamon pairs beautifully with apples and adds a cozy flavor, but in this recipe I’m keeping it simple without it.
Recipe
picture of diced apples and peels / by Soyoung Ryu
Sugar plays a key role in fruit preservation because it draws out moisture. (Yeongbin K, 2016, p.31) Without available water, bacteria and mold can’t grow, which keeps your preserves safe and flavorful for longer.
There are several ways sugar is used with fruit:
-
Sugared Fruit (Cheong): When fresh fruit is packed with sugar and frozen without cooking, it’s often called cheong in Korean. Later, you can stir it into sparkling water for a refreshing fruit ade, or steep it in hot water to make a soothing tea.
-
Cooked Fruit Preserves: Once fruit is heated with sugar, the results vary depending on the type of fruit and the method. Citrus fruits become marmalade, while most other fruits turn into jams, compotes, or purées.
The differences between jam, compote, and purée come down to sugar content and texture. Jams typically contain the highest ratio of sugar, which makes them more shelf-stable. Since the goal of today’s recipe is to make a jam that can last for at least three months at room temperature, I’m using sugar at about 70% of the fruit’s weight.
Ingredients
-
500 g apples (about 3 medium)
-
300–350 g sugar
-
10–30 ml lemon juice
-
(Optional) a pinch of ground cinnamon
Tip 1: If you’re not using tart apples like Jonathans, add a little more lemon juice. The acid in lemon juice works with the fruit’s natural pectin and sugar to help the jam set.
Tip 2: Cinnamon pairs beautifully with apples and adds a cozy flavor, but in this recipe I’m keeping it simple without it.
Recipe
|
| picture of diced apples and peels / by Soyoung Ryu |
1. Wash the apples thoroughly, peel them, and remove the cores and seeds. Dice the flesh into small cubes (no bigger than 1 cm). Don’t throw away the peels—set them aside.
diced apples with sugar and lemon juice / by Soyoung Ryu
|
| diced apples with sugar and lemon juice / by Soyoung Ryu |
2. Place the diced apples in a pot. Sprinkle with sugar and lemon juice, then let them sit until the sugar begins to dissolve.
3. Heat the pot over medium-high heat. Once the apple pieces start to look translucent, strain them out and set aside.
boiling apple peels and apple pieces aside / by Soyoung Ryu
|
| boiling apple peels and apple pieces aside / by Soyoung Ryu |
4. Add the reserved apple peels to the syrupy liquid in the pot. Simmer until the peels soften and release their color. (This step gives the jam a lovely orange glow, but you can skip it if you prefer.)
the process which apples and syrup boil down and become transparent / by Soyoung Ryu
|
| the process which apples and syrup boil down and become transparent / by Soyoung Ryu |
5. Remove the peels, return the apple cubes to the pot, and continue cooking. Stir constantly until the fruit is glossy, the color deepens, and the mixture thickens into jam.
 |
| completed apple jam / by Soyoung Ryu |
Storage: Keep unopened jars in a cool, dark place. Once opened, store in the refrigerator and consume within a reasonable time.
Oven-Dried Tomatoes
While dried tomatoes are often stored in the fridge with garlic, rosemary, or other herbs—and best enjoyed within a couple of weeks—you can also keep them plain in olive oil. When sealed properly, unopened jars can last up to a year at room temperature.
Ingredients
-
750 g cherry tomatoes (or as many as you like)
-
1 tbsp salt and 1 tbsp black pepper
-
Olive oil (enough to fill the jar)
Recipe
washed cherry tomatoes / by Soyoung Ryu
Storage: Keep unopened jars in a cool, dark place. Once opened, store in the refrigerator and consume within a reasonable time.
Oven-Dried Tomatoes
While dried tomatoes are often stored in the fridge with garlic, rosemary, or other herbs—and best enjoyed within a couple of weeks—you can also keep them plain in olive oil. When sealed properly, unopened jars can last up to a year at room temperature.
Ingredients
-
750 g cherry tomatoes (or as many as you like)
-
1 tbsp salt and 1 tbsp black pepper
-
Olive oil (enough to fill the jar)
Recipe
|
| washed cherry tomatoes / by Soyoung Ryu |
1.Wash the cherry tomatoes thoroughly in water mixed with a little vinegar or baking soda. Slice each tomato in half.
cut and seasoned cherry tomatoes / by Soyoung Ryu
|
| cut and seasoned cherry tomatoes / by Soyoung Ryu |
2.Line a baking tray with parchment paper. Place the tomato halves cut side up, then sprinkle with salt, pepper, and a drizzle of olive oil.
cherry tomatoes roasted and dried in the oven for once / by Soyoung Ryu
|
| cherry tomatoes roasted and dried in the oven for once / by Soyoung Ryu |
3.Preheat the oven to 150°C (300°F) and set it to convection or drying mode. Bake for about 20 minutes with the oven door slightly open to let steam escape.
cherry tomatoes in the drying process / by Soyoung Ryu
|
| cherry tomatoes in the drying process / by Soyoung Ryu |
4.Remove the tomatoes and let them cool briefly. Pierce the skins with a fork to help excess moisture evaporate.
5.Repeat the baking and cooling process until the edges of the tomatoes are crisp and no juice seeps out.
6.Once fully dried, transfer the tomatoes into sterilized jars and cover completely with olive oil.
Tips:
-
Olive oil not only blocks oxygen to prevent spoilage, but its natural antioxidants also help keep the tomatoes flavorful and fresh.
-
If storing dried tomatoes at room temperature, avoid adding garlic, which ferments easily.
Conclusion
Enjoy making these simple yet delicious preserves at home! A jar of sweet apple jam pairs beautifully with pancakes, while flavorful dried tomatoes add a savory kick to your pasta. To enjoy the taste of these homemade treats for longer, be sure to carefully sterilize your storage jars—even without any extra additives, proper sterilization helps your preserves stay safe and flavorful. Happy preserving!
Tips:
-
Olive oil not only blocks oxygen to prevent spoilage, but its natural antioxidants also help keep the tomatoes flavorful and fresh.
-
If storing dried tomatoes at room temperature, avoid adding garlic, which ferments easily.
Conclusion
Enjoy making these simple yet delicious preserves at home! A jar of sweet apple jam pairs beautifully with pancakes, while flavorful dried tomatoes add a savory kick to your pasta. To enjoy the taste of these homemade treats for longer, be sure to carefully sterilize your storage jars—even without any extra additives, proper sterilization helps your preserves stay safe and flavorful. Happy preserving!
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