Jam from whole ranetkas. A selection of delicious recipes for ranetki jam for the winter
Paradise apples are small-sized fruits, the average weight of which does not exceed 9-15 grams. Jam is made from tart, juicy ranetki from mid-August to the end of September, when the fruits ripen and fill with juice. This fragrant dessert is so pleasant to serve with hot tea on long autumn and winter evenings. Do you want to please your loved ones or surprise your guests? We offer several popular recipes for preparing delicacies that will take their rightful place in your culinary collection.
Paradise apples differ from other varieties in size and taste. Many people refuse to eat the fruits without pre-treatment because of their tart, astringent taste. But the high pectin content makes ranetki an ideal raw material for jams, preserves or marmalade. In terms of the content of nutrients, they differ little from ordinary apples, but the fruits are small in size. Ranetki are often cooked whole, sometimes without even removing the stem.
Before cooking, the skin of the whole fruit is pierced in several places to release the juice. You will need more sugar than for regular apples, since the ranetkas taste more sour. The amount of water depends on what result you want to get. A little liquid is added to the traditional dessert, since the apples are quite juicy. But if it is necessary to cook the fruits in syrup, increase the amount of water.
Choosing the Main Ingredient
To prepare desserts, experienced housewives advise using the Yantarka Altai variety. The yellow fruits are distinguished by their juiciness, pronounced aroma and sour, tart taste. To prepare whole apples, select fruits without damage to the skin or wormholes. Wild fruits are less susceptible to pests and can also be used for canning. If you come across green, unripe apples, do not refuse them. Such ranetkas will also make excellent jam if you follow the preparation technology.
The easiest recipe for a slow cooker
The multicooker significantly speeds up the process of preparing dessert, and also allows you to do without the use of special utensils. The method is suitable for those housewives who want to make a little jam to pamper their family. The fruits are prepared and placed in a multicooker bowl, filled with liquid. Select the “Baking” function from the menu and set the timer for 20 minutes.
After the time has passed, add sugar and cook for the same amount. Place the mixture hot into prepared containers, seal it, and then turn it over, covering it with a thick cloth. This recipe will require 0.5 kilograms of apples, 100 milliliters of water, a full glass and another 6 tablespoons of granulated sugar.
Tip: in order for the fruits to become transparent and retain their rich color, at the very beginning of cooking, add citric acid to the water at the tip of a knife.
Whole ranetka jam
The good thing about apples of paradise is that you can make jam from them without cutting the fruit into pieces. In thick syrup, small ranetkas look appetizing. The fruits become transparent when cooked, which gives the dessert made from whole apples a very unusual look. The fruits are thoroughly washed, the peel is pierced, the stalks are removed or cut in half.
Pour half the sugar into the bottom of the bowl in which the jam will be prepared. Ranetki are laid on top, filling them with the remains of sand on top. The mixture is left for a day to allow the juice to stand out. For a kilogram of whole apples take:
- granulated sugar - 4 cups;
- a quarter of a lemon;
- water – 600 milliliters.
If the fruit is not juicy enough, increase the amount of liquid in the recipe by a quarter cup.
Cook the mixture for no longer than 15 minutes over very low heat. To ensure that the apples are properly saturated with syrup, the container is left to sit for 3-4 hours. Then add strained lemon juice to the cooled mixture, put it on the fire and bring it to readiness, this will take another 15 minutes. To prevent the jam from burning, stir it carefully with a wooden spatula.
Jam from ranetki with tails
Ranetki retain their shape when cooked, which is why they are often used as a decoration for desserts or homemade cocktails. Fruits with a whole stalk are best suited for this purpose. There are no special tricks in making this jam. The housewife’s main task is to thoroughly wash the apples and remove any remaining leaves. After this, the fruits are prepared as described above, covered with sugar and left to brew in a cool place for 12 hours.
When the fruits give juice, add water to the container, mix and put on fire. Usually it is enough to cook the mixture for 20 minutes. You can determine readiness by how the fruits darken and the syrup thickens. To prepare “lazy” jam you will need a glass of water, one kilogram of sugar and one kilogram of fruit.
So that after cooking, the apples of paradise not only retain their shape, but also become transparent, they are pre-soaked in sugar syrup. To prepare it take:
- 1.5 kilograms of granulated sugar;
- 300 milliliters of water;
- 5 grams of citric acid.
This amount of ingredients is enough to prepare a kilogram of apples for the winter.
Sugar is dissolved in the required amount of water, powdered acid is added, and the mixture is heated over low heat until the crystals are completely dissolved. Ranetki are washed, blanched in boiling water, and placed in syrup. Leave the fruit in the syrup overnight so that they are properly soaked. After this, cook over low heat, stirring occasionally.
Tip from the chef: to understand that the jam is thick enough, you need to drop a little onto a flat surface. If the syrup does not spread, the dessert is ready.
Cinnamon goes better than other spices with apples. To cook a fragrant dessert, you can use any of the above recipes. The only touch that will distinguish the cooking technology is the addition of spices. This can be done in two ways: add a teaspoon of seasoning per kilogram of apples to the syrup during the cooking stage, or pre-boil a cinnamon stick with the syrup.
Paradise apples have fairly dense flesh, so they can be boiled not only whole, but also cut into slices. The fruits are pre-processed by removing the core. The prepared slices are added to hot sugar syrup, left to steep for 8-10 hours, then boiled in several batches. Bring the mixture to a boil over low heat and leave for 5 minutes, stirring. Afterwards, allow the syrup to cool completely and heat it again. The procedure is repeated 3-4 times.
To prepare a dessert from chopped apples, you will need:
- glass of water:
- kilogram of granulated sugar;
- 1.5 kilograms of apples.
To make the apple slices acquire a beautiful color and become transparent, add juice from half a lemon or powdered acid (1/4 teaspoon) to the chopped ranetkas.
Important! Juicy fruits with loose pulp will give a more uniform consistency. If you want the syrup to remain clear, choose firm fruits.
Ranetka jam with orange
Many housewives add citrus fruits to the traditional dessert to diversify the taste and give the finished delicacy a tropical aroma. Making delicious orange jam is not at all difficult. The fruits are pre-prepared, then covered with sugar, water is added and boiled for 30 minutes. 5 minutes before the end, squeeze out the juice of one orange. For 800 grams of fruit you will need 30 milliliters of water and 600 grams of granulated sugar.
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .
There are a lot of options for making apple jam, in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.
Apple jam slices “amber”: recipe with photo
To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.
Preparation:
Wash the apples well and wipe them thoroughly - we don't need any extra liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples
In this multi-layer design, the last thing to be added is sugar.
Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.
The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.
Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.
The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.
Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry
Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly enough, but without damaging the slices.
Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.
After cooling, store the jars in a cool, dark place.
Quick five-minute apple jam
The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But this speed will have to be paid for by the meticulousness of preparing the fruit.
It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.
But we need slices. So that's what we'll do.
Ingredients:
- Apples – 1 kg
- Sugar – 1 kg
- Water - 1 glass (250 ml)
- Citric acid - 1 pinch
Preparation:
The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.
Don't forget to stir periodically.
While making the syrup, pour salted water over the apple slices to prevent them from browning.
When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.
When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.
After the first cooling, put the heat on low again and bring the jam to a boil again. After which you can immediately put it into sterilized jars.
Apple jam slices “amber with orange”
Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.
First, add an orange to the apple jam.
Ingredients:
- Apples – 1 kg
- Oranges – 1 kg
- Sugar - 0.5 kg
This amount will make one liter jar of apple jam.
Preparation:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.
After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.
For making jam, the best choice would be enamel dishes (saucepan or basin)
When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).
Once you have reached this consistency, you can put the finished jam into sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam “amber with lemon”
Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select recipes, each of which has its own distinctive feature. In this option we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Preparation:
The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small slices along with the peel.
Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.
Place the lemon in the boiling syrup and cook for 5-7 minutes.
Wash the apples, remove the core and cut into small half-centimeter slices.
One and a half kilograms of apples should yield approximately 1 kilogram of apple slices
Add apples to syrup and cook for another 5 minutes.
After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.
After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.
Apple jam slices from ranetki: video recipe
And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.
Apple jam with cinnamon
Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.
This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.
Ingredients:
- Apples – 1.5 kg
- Sugar - 800 g
- Water 50 ml
- Cinnamon 1 stick
Preparation:
Peel the apples, remove the core and cut into small slices.
Place the apples in a deep saucepan, pour in 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.
Then turn off the heat and let the jam cool for one hour.
Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.
During this time, the apples become transparent and the syrup becomes thick.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.
Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.
As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.
I hope I helped you decide what you need.
Thank you for your attention.
Don’t know what ranetki are? These are small apples that arouse interest with their non-standard appearance not only among children, but also among adults. These apples are considered the earliest, the fruits are very juicy. Ranetka jam is tasty and aromatic. It will delight you with its taste during a family tea party: a sip of tea with this jam is ideal. Jam can also be used as a filling for various types of baked goods. To get an excellent result, you need to know some secrets of making ranetki jam. It is important to remember that to make jam with apple pieces, you should choose dense fruits that will not soften during cooking.
Recipe No. 1
Ingredients:
- Ranetki – 1000 gr
- Drinking water – 1 tbsp
- Granulated sugar – 1000 gr
How to cook:
- Ranetki need to be prepared, namely, remove the tail, remove the seeds, after cutting each apple. Whether to peel is your choice, in this case it is not a fundamental point.
- Further actions depend on how hard our apples are: if they are hard, they should be boiled for 4-5 minutes. If the apples are soft, they do not need to be pre-heated.
- Cook the syrup: pour water into a saucepan and add sugar there.
- When the syrup boils, pour the ranetki into it and mix.
- Let the apples boil for 15 minutes, then turn off the heat and let the jam brew for 5 hours.
- Bring the mixture to a boil again and leave for the same time. The same procedure must be done again, after which we bring the jam to readiness.
- If the jam seems very sweet, you can add lemon juice to taste.
- The jam is ready and can be poured into jars.
Recipe No. 2
Ingredients:
- Ranetki – 2 kg
- Boiled water – 400 ml
- Granulated sugar – 1 ½ kg
- Orange – 1 pc.
How to cook:
- To begin, place the ranetki in a bowl and fill with cool water. They should remain in this state for 10 minutes. When time has passed, the fruits should be thoroughly washed and excess water allowed to drain; a colander will help with this.
- Cut the apples in half, remove the stems and cut out the core with seeds.
- We cut the ranetki into slices, their thickness should be no more than 2 cm. To avoid blackening of the apples, it is better to cut them intensively so that oxidation does not occur when exposed to air.
- To make the jam tender, some housewives remove the peel when preparing apples for cooking. But before you do this, you need to think about what you want more: deprive the apples of almost all the vitamins contained in the peel, or get jam that will be more tender.
- Place the apples in a bowl in which the jam will be cooked and sprinkle them with sugar.
- Squeeze the juice from the orange and pour it over the apples. In addition to the aroma, orange juice performs 2 more functions during the preparation process: it makes the juice more intense in the ranetki, and in addition, it prevents them from quickly oxidizing.
- Leave the prepared mass for several hours.
- Carefully remove the apple slices. Mix the remaining syrup in the pan and pour boiled water into it.
- Place the syrup on the fire and bring to a boil, stirring occasionally.
- After the syrup boils, dip our apples into it and cook over medium heat for a quarter of an hour. It is not recommended to mix the jam, so as not to damage the integrity of the ranetkas; you can only gently shake it several times.
- Remove the bowl from the heat. Let the jam sit overnight. The next day, cook the jam again over low heat for 30 minutes. At the same time, the syrup should thicken and the ranetki should caramelize.
- We put the delicacy into pre-prepared jars and seal it for the winter.
Bon appetit!
Ranetki jam differs from ordinary apple jam primarily in its taste. Ranetki are more sour and tart, but this is what makes heavenly apple jam so special.
Jam can be prepared in two ways. But this applies more to the preparatory stage. After all, the wounds are very small and it is very difficult to clean them. You can still suffer if there are not enough apples. But if you have a bucket of ranetki, then you will have to spend the night in the kitchen.
So, the apples need to be washed, peeled and cored with seeds. That is if you have enough time.
If not, you can simply place whole apples in a saucepan and add water so that the apples are lightly covered with water.
Bring the water to a boil, turn down the gas and cover the pan with a lid. Apples should be cooked for 15-20 minutes over very low heat.
If the apples are peeled, then all you have to do is chop them with a blender. If not, you will have to grind them through a sieve. This way you will get rid of both the seeds and the peel.
Add sugar to the resulting puree and stir.
If the puree is too thick, you should add a little water to it, otherwise the jam will be too thick. Cook the apple jam until it thickens and the original volume is reduced by about 1/3.
Prepare the jars. Wash them and sterilize them. Place the hot jam into jars and cover with lids. Apple jam can be stored for more than a year at room temperature.
But, as practice shows, there is always little of it and they eat it before the expiration date expires.
How to make jam from ranetki, watch the video:
Ranetki is a variety of small apples. Despite this, the fruits contain a lot of pectin, which is used to make jam, marmalade or marmalade. The taste of apples is tart and sour.
When apples are cooked, the characteristic viscosity disappears and a sweet, delicate flavor remains. For cooking, they are used either whole or chopped into pieces. It’s not difficult to make tasty, aromatic and clear jam from ranetki in slices for the winter. You need to stock up on the required ingredients, time and know the tricks.
Before you start harvesting apples, read the important points:
- The structure of the fruits is dry. Therefore, during cooking, water is added, preferably spring water, but filtered water is also possible.
- Slicing must be done quickly so that the slices do not have time to darken and spoil the appearance of the jam.
- To enhance the taste, you can add vanilla or ground cinnamon.
- It is allowed to store both in the cellar and in a cool pantry.
So, let's consider several options for preparing preparations from ranetki:
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Apple jam with orange
In this recipe it is better to use large apples, it is more convenient to cut them and clean the seed box.
Ingredients:
- Ranetki - 2 kg;
- Granulated sugar - 1.5 kg;
- Orange - 1 pc.;
- Clean water - 2 glasses.
Pour the collected apples into a large bowl and fill with cold water. Leave for 10 minutes, then rinse thoroughly. Place on a dry, clean towel and dry. Cut each apple into 2 equal parts and remove the seed box. Cut into slices.
Place the chopped apples in a large enamel bowl and sprinkle with granulated sugar.
We wash the orange, carefully remove the zest from it and chop it. We get juice from the pulp. Add the prepared components. Cover and leave for 2-3 hours.
Remove the apple slices from the resulting juice using a slotted spoon. Pour the required amount of water into the fruit juice, put it on the stove and bring to a boil with constant stirring.
Place the slices in the syrup, cook for a quarter of an hour, stir gently with a wooden or plastic spatula.
Turn off the stove and put it on the table, after covering it with a lid. Leave for 6-8 hours at room temperature.
Place the container with the contents back on the burner and cook over medium heat for another half hour. During this time, the jam acquires an unusual caramel color.
To check for readiness you need to take a teaspoon and a saucer. We drip jam onto the surface and watch: if the drop spreads, cook further. Otherwise, turn it off and put it in sterile jars.
Recipe with ginger and lemon
You need to prepare:
- Sugar - 500 g;
- Filtered water - 1 glass;
- Light variety of ranetki - 1 kg;
- Ginger root - 30 g;
- Lemon - 1/4 pcs.
Rinse the apples under running water and dry. Using a special knife, cut out the core of the fruit. Cut into medium-sized slices.
Wash the ginger root and remove the surface peel. Chop the lemon into small slices and cut the clean lemon into half rings.
Now let's move on to preparing the syrup.
To do this, pour the required amount of water into a small enamel bowl and pour in sugar. Place on a hot burner and bring to a boil, stirring regularly. Add finely chopped ginger and lemon. After boiling, continue cooking for a quarter of an hour.
Then add the chopped apples, mix and boil. Remove the container with the contents from the stove, cover and cool for 8 hours.
Then put it back on the burner, boil for 15 minutes and put it in sterile jars.
Classic recipe
Ingredients:
- Sugar - 1 kg;
- Pure water - 200 ml;
- Ranetka apples - 1 kg.
First of all, you need to prepare the apple fruits: remove the seeds, cut out the inedible parts. Cut into pieces, if necessary, pre-blanch in boiling water for 5 minutes.
Let's move on to preparing the syrup.
Pour the required amount of liquid into a small bowl, add sugar and mix thoroughly. Place on the stove and boil.
Then lay out the apples. Warm up for a quarter of an hour, turn off the heat on the stove and leave on the table for 60 minutes.
After the time has passed, bring to a boil again, cool for 60 minutes, taste for readiness and taste. If desired, you can add lemon juice.
We put the finished jam into jars, screw on the lids and put them in a cold room.
Transparent jam in a slow cooker
Let's prepare the following components:
- Ranetki - 1 kg;
- Filtered water - 250 ml;
- Sugar - 200 g.
Wash the apples thoroughly, remove the stems and the middle. Cut them into slices. Pour the liquid into the bowl and add sugar, stir. Place in the multicooker, turn on the “Cooking” mode and bring to a boil, stirring from time to time.
Place the slices into the hot syrup, cover and turn off the heat, leaving the contents of the bowl closed for 8 minutes.
After the time has elapsed, the composition must be heated again in the “Cooking” mode for 5 minutes. Then turn it off and leave it again for 6-8 hours. We repeat the process 3 more times.
Place the jam in sterilized jars and screw the lids on tightly.
Store ranetki jam in a cool room.