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Clear apple jam in slices: quick and simple recipes. How to make jam from ranetki

Time: 880 min.

Servings: 6-8

Difficulty: 5 out of 5

Ranetka jam in a slow cooker: prepare it in two ways

Ranetki are capricious fruits. Sourish, hard, you definitely can’t eat much, but this is a whole storehouse of useful substances: in comparison with their fellow apples, small apples are significantly ahead of them in terms of the amount of pectin, vitamins B and P and potassium.

Today we will show you how to make jam from ranetki in a slow cooker, cutting apples of paradise into slices or from whole fruits - the cooking technology in this case is slightly different.

However, both types of jam are stored for a long time and can last all winter.

Before you decide to try any of the recipes below, decide for yourself what the consistency of your homemade dessert will be. If you want to get aromatic pieces of ranetki in syrup, then give preference to fruits with dense pulp. But for a homogeneous, soft consistency, more “loose” varieties of paradise apples are ideal.

Jam from whole ranetkas.

In order to cook a delicious delicacy, you will need the following ingredients:

Ingredients:

Ranetki	- 1 kg.
Granulated sugar	- 1 kg.
Boiled water	- 1.5 tbsp.
Lemon	- 1 PC.

Step 1

Get ready for the fact that the recipe will require patience from you, because ranetki are stubborn in this regard, and they need to be cooked for a long time, even if cooked in a slow cooker.

Let's get started. Wash the lemon, cut it in half, and squeeze the juice out of it, which is then poured into the multicooker. This is done so that the delicacy lasts all winter and does not become sugary.

Now add granulated sugar there. Fill with hot boiled water.

Activate the “Steam” function for 10 minutes. Stir everything in the slow cooker to form a syrup.

The recipe, of course, does not give the exact time for preparing the syrup - rely on it appearance. It should become viscous.

Step 2

Let's take care of the apples of paradise. We sort through them especially carefully, mercilessly throwing the fruits out of the wormholes. Also, we try to select apples that are suitable in size - then they will all cook evenly.

However, the recipe will not suffer if the ranetki are slightly different from each other - this is a purely aesthetic component of the dish.

Wash the selected fruits and dry them slightly. In the meantime, turn on the “Baking” function for 25 minutes, without closing the lid of the kitchen device - it is necessary for the sugar syrup to begin to bubble.

Step 3

Place a kilogram of whole, clean fruits with tails in a multicooker, directly into the hot sweet mass, mix everything carefully, trying to cover every wound with syrup. Cook the jam in the slow cooker for the remaining time.

Once the cooking time is over, the hard part remains. We open the lid, press it firmly with a press - a plate with a jar of water placed on top of it works perfectly as it.

Leave the treat for 8-9 hours.

Then turn on the baking mode again for 25 minutes.

And again press the ranetka jam with a press for 6 hours.

We repeat the procedure again with the baking mode.

Place the hot food in prepared sterilized jars and roll up iron lid, turn it upside down and let it cool. All, delicious dessert will last all winter.

Recipe two

Ranetka jam in slices.

We will need:

Ranetki – 1 kilogram.
Granulated sugar – 1 kilogram.
Hot water – 1 multi-glass.
Citric acid - on the tip of a knife (if you are going to store the sweetness all winter).

Step 1

Wash the Ranetki, remove the core, stem, and cut into thin slices. Set aside.

Note: if the variety is very hard, you can pre-boil it for 3-5 minutes before putting it in the slow cooker.

Step 2

Turn on the multicooker to the “Steamer” mode. Pour in the sugar and water, mix everything in the slow cooker, and prepare the sweet syrup for 10 minutes.

Then pour in the prepared fruits, mix everything, and leave to brew for 5 hours, without pressing.

At the end of this time, in the “Baking” mode, bring the mixture to a boil, turn off the multicooker, and leave again for 5 hours.

For the third time, we finally boil the ranetka jam in slices and pour it into prepared jars. Your homemade treat for the winter is ready!

If anyone doesn’t know what ranetki are, they are a type of very small apples, a little larger than a large cherry. They are aromatic, sweet and sour, growing densely on the tree. This variety of apples makes excellent confitures, compotes, all kinds of jams, wine, and desserts. The jam we’ll talk about today is made from ranetki with a tail and has a transparent structure.

The jam made from these cute apples always turns out sweet, is not sugary, and therefore is popular preparation not only for the coming, but also the next winter. Since the size of the fruit is very small, they are taken whole for preparation, and there is no need to even tear off the tail. This fact adds zest and specificity. If you like a thick consistency, you can add fruit pulp. As it boils, the consistency will thicken and become like jam.

Important! If you choose a technology for making jam in three stages, your apples will remain hard, but will give the product juice and rich taste.

Preparation of the main ingredient

The preparation time for apples is short. It is enough to select fruits of approximately the same size, wash them thoroughly, Special attention devote to the depression area from where the tail grows. If you come across damaged or overripe fruits, remove them. The place where the flower was located must be carefully cut out with a knife or simply pierced with a toothpick.

How to make jam from ranetki with tails?

Below we will tell you in what variants you can cook delicious jam from ranetki.

Jam from small ranetki with a tail

Ingredients:

Ranetki – 1 kilogram.
Sugar – 1 kilogram 300 grams.
Water passed through the filter – 0.1 liter.

This recipe is made from whole small apples. First, rinse them well with running water, place them on a sieve, and wait until the water has completely drained.

We need the branches to be no more than 1 centimeter, cut off the rest.

Place the prepared fruits in a container with a thick bottom. Add sugar, mix well. Turn on the stove over low heat, so wait until the workpiece boils. Leave for 10 minutes, turn off the heat. Wait until the syrup has cooled to room temperature. Follow the same procedure, just keep it on the fire for 15 minutes. Then turn off the heat and let cool. Repeat the steps a third time.

While the syrup is boiling, prepare the jars and lids. After the jam has boiled for the third time, pour it into the prepared container.

Important! You can add an interesting note to the recipe by adding a little lemon juice or finely grated ginger.

Transparent wild ranetki jam with a tail

Ingredients:

Apples – 1 kilogram.
Sugar – 1 kilogram 200 grams.
Water – 1 glass.
Citric acid – 0.25 teaspoon.

In order to make clear jam, we need citric acid. Carefully place our apples into boiling syrup made from sugar, water and citric acid. They must first be cleaned and pierced through the center with a toothpick.

Important! To prevent the apples from falling apart, do not stir them in water. It is only possible to carefully water them with syrup, which can be scooped from the edge of the container.

Wait 10 minutes over low heat, then remove. Place a deep bowl in the pan so that it covers the entire surface. On top is a sinker. Thus, the wounds ended up in the liquid, where they should remain for 24 hours. After they have expired, cook the apples for 10 minutes.

We check the readiness of the apples by the largest one - if it is easy to cut, and the pulp looks like marmalade, then everything is ready, you can pour it into jars. If you see the apples are not ready, cover the container again with a plate for 6 hours and repeat the procedure.

Tsar's jam from ranetki with tails

The recipe for this jam differs by adding walnut. It gives the structure royal viscosity. Ingredients:

Apples – 1 kilogram.
Sugar – 200 grams.
Walnuts – 200 grams.
Lemon – 1 piece.

Prepare the Ranetki in the standard way. Peel the lemon and crush the nuts into crumbs. Prepare syrup and add all other ingredients. Put on the fire, wait until the syrup boils, then simmer for another 10 minutes. Transfer the composition to a container made of cast iron or clay, put it in the oven, set the temperature to 250 degrees. After boiling, lower the temperature to 100 degrees and wait 3 hours. Check readiness - the jam will have a honey color and consistency.

Ranetka jam with a tail in a slow cooker

In order to prepare ranetka jam in a slow cooker, we will need:

Apples – 1 kilogram 200 grams.
Water – 1 glass.
Lemon – 2 pieces.
Sugar – 1 kilogram.

Wash the apples and remove the peel from the lemon. Place fruit, sugar, water in the multicooker bowl. Select the “Stew” program; it will cook the jam for 2 hours. Look inside sometimes and stir the contents. After time has passed, the jam can be poured into jars.

I carefully sort through the apples. I rinse with running water. For jam I use apples without wormholes or cracks.

Then I cut off all the tails and tear off the leaves so that only peeled apples can be used for jam.

I sprinkle the apples with granulated sugar. I'll leave it to soak overnight and let out the juice. I also add a little water there so that during the cooking process the jam does not stick to the walls of the dish.

I put it on the stove and boil the jam for 15 minutes with breaks to cool completely. This way I maintain maximum integrity of the fruit. I boil it 2 times first.

After boiling it three times, squeeze it into the jam. lemon juice. It will lighten the jam a little and make it more transparent. Also, citric acid will help the apples retain their shape and not fall apart.

I add a quarter teaspoon ground cinnamon. I simmer the jam a couple more times for 15 minutes with breaks for complete cooling.

I put the hot, aromatic jam into jars. But glass jars, as for any preservation, are first washed and sterilized.

I close the lids tightly.

I leave the jars of jam to cool. Any blanket or blanket is suitable for this. I send them for storage either in the basement or in a dark pantry where light will not reach. In a dark, cool place, such a preparation retains its appearance, fresh taste and aroma for a long time.

Many adults, when they see the “paradise apples” that are often found in the store, immediately remember the taste of clear jam from ranetki with a tail, which was cooked by their grandmothers. It is not difficult to reproduce the delicacy, because the recipes do not contain any special difficulties or requirements.

Ranetki are tiny fruits that belong to the huge apple family. The fruits have no less advantages than their larger counterparts - high content nutrients, vitamins, useful elements. Another one common feature- when prepared for the winter, the ranetki look no worse.

The duration of cooking canned food for the winter should not exceed half an hour, otherwise the fruit will boil too much and you will end up with a puree. It is not necessary to make jam only from ranetkas - apples go well with other fruits, even citrus fruits.

Preparation of the main ingredient

When planning to make jam from tiny fruits, you need to remember that it is recommended to use green fruits - they will not turn into porridge in the preparation. The only requirement that must be observed is to first prick each apple with a toothpick. It is not necessary to remove the tails - they will not spoil the taste at all.

Important! Be sure to thoroughly rinse the fruits and dry them on a napkin. Before washing, check the quality of the fruit - there should be no stains, dry or rotten spots on it.

How to make jam from ranetki with tails?

There are many options for preparing preparations from fruits from which the tail has not been removed.

Even if you don’t have time for preservation, you shouldn’t refuse delicious jam - it is recommended to use a slow cooker, which will greatly facilitate the process.

The presence of a tail does not affect the cooking time - the jam is usually prepared in no more than half an hour. Only in some recipes it is indicated that the delicacy needs to be cooked longer, but the quantity of ingredients is usually indicated there in large quantities, and additional components are often present.

Jam from small ranetki with a tail

Whole small fruits are used to prepare an amazing delicacy, replete with useful substances. It's important to use green durum varieties, which will not turn into porridge when cooked.

Preparation:

Send the fruits (1 kg) pricked with a toothpick into the container in which the cooking will take place.
Pour in sugar (850 g), stir, add 200 ml of water.
Leave for 5 hours, stirring occasionally.
Cook for 20 minutes with constant stirring.

Pour into sterilized hot containers and seal.

Transparent wild ranetki jam with a tail

To prepare preserves, it is not necessary to use varietal fruits - boil delicious jam You can also use wild fruits.

Preparation:

After washing, prick each fruit.
Prepare the syrup - bring water (300 ml) to a boil, add sugar (1 kg), wait until the sweet crystals are completely dissolved.
Place the fruit in the bubbling liquid and cook, stirring gently, for half an hour.

After capping, turn the containers upside down and cover with a blanket. Place in a cool place once completely cooled.

Tsar's jam from ranetki with tails

Previously, such jam was prepared in the oven, baking fruits with nuts, but now it is possible to prepare the delicacy using simpler recipes. Preparation:

Wash and dry apples (1 kg).
Peel and cut the lemon into pieces, chop the walnut kernels (200 g).
Add lemon slices and nut paste to the fruit.
Pour the mixture with sugar (800 g), put it in the oven to simmer at 100 degrees, cooking time - 3 hours.

There is no need to pour the finished jam into glass containers, seal, sterilize or cool at room temperature - immediately send it for storage in the basement.

Ranetka jam with a tail in a slow cooker

To prepare preserves from tiny apples in a slow cooker, you will need preliminary preparation - cover the ranetki with sugar for a day. Only after this should you start cooking, otherwise the fruits will remain hard.

Making jam is simple:

Sprinkle ranetki (1 kg) with sugar (750 g) directly into the bowl.
After a day, turn on the “Baking” mode and cook for a quarter of an hour.
Add the juice squeezed from two lemon slices to the mixture and turn on the multicooker for another quarter of an hour.

Place the finished treat into jars, seal tightly, and turn over.

Ranetki tails are a special delicacy that jam tasters often like as much as the preserve itself. There is no need to deprive your family or close friends of the pleasure of enjoying this delicious preparation, in which, in addition to delicious fruits, no less tempting tails swim - at least a few jars should be prepared with this wonderful addition.

A generous harvest of ranetki will allow you to prepare a beautiful and aromatic addition to tea, popular at any time of the year, but especially in winter.

There are several ways to prepare such a delicious dessert.

Preparation method No. 1: ranetki in syrup

1 kilogram of apples;
1 kilogram of granulated sugar;
200 milliliters of water;
half a teaspoon of salt;
citric acid - optional.

Wash the Ranetki and cut into slices.
You can remove the skin.
Place apple pieces in salted water.
In case of high density of fruits, blanching apples for 3-5 minutes is permissible.
Prepare syrup from water and sugar.
Place the slices into boiling syrup, stir lightly, and set aside overnight.
Repeat three times.
IN last time Boil until tender, adding citric acid if desired.
Roll up hot into prepared container. The canned jam will be transparent and very aromatic.

Read about how to prepare northern cloudberries for the winter here.

Transparent jam from whole ranetki in aromatic syrup

Whole little ranetkas with tails look appetizing in thick sugar syrup.

3 kilograms of small firm apples;
3 kilograms of granulated sugar;
3 glasses of plain water.

Rinse apples in plenty of water.
Sort through, removing rotten or wormy ones.
Pierce the peel with a toothpick or large needle in 2-3 places.
Place in boiling water for a couple of minutes.
Remove from water and place on a sieve.
Pour water over sugar and put on fire.
Cook until sugar dissolves.
Pour hot syrup over blanched ranetki.
Keep on low heat for 30 minutes.
Remove from the stove and set aside.
After 2 hours, roll into sterilized, dry jars.
Store the twist in a dark and cool place.

Amber jam in a slow cooker

1 kilogram of small-fruited apples;
half a kilogram of granulated sugar;
half a glass of clean cold water.

How to prepare this delicate delicacy that melts in your mouth:

Wash and sort the fruits.
Remove peel and seeds.
Cut into pieces suitable for a meat grinder or food processor.
Grind the prepared ranetki.
Add sugar to fresh puree.
Set aside for several hours to better dissolve the granulated sugar.
Mix and place in a slow cooker.
Before boiling, the unit must be turned on in the “Frying” mode.
Then switch the multicooker to low pressure mode.
After 20 minutes, release the steam and roll the ranetka jam into a dry, sterilized container.

Homemade apple marshmallow - recipe here.

Preparations from ranetki for the winter: jam in slices and whole, jam in a slow cooker

Recipes for preparing ranetki for the winter: jam from whole fruits and pieces (slices), as well as a version of amber jam for owners of a multicooker.

Ranetka jam for the winter

Ranetki are miniature apples, popularly called “paradise apples”. Although the size of the fruit is small, its high pectin content makes it an ideal product for jam, marmalade or marmalade. In their raw form, ranetki do not have a very attractive taste; they are quite tart and sour. But during heat treatment with the addition of sugar, only a sweet tint begins to prevail, and the viscosity disappears. That’s why ranetki jam is especially popular.

Sweet preparations from these fruits are prepared at the end of August - beginning of September, when the harvest is ripening en masse. For transparent, beautiful jam from whole fruits, you should choose the smallest apples, no more than 3 cm in volume. They should be ripe, completely red, without damage, dents or wormholes. Larger ones are suitable for other recipes.

Jam recipes

There are not as many options for preparing sweet preparations for the winter from heavenly apples as, for example, recipes for pear jam. I will share those that I use myself when the ranetki harvest is good.

Ranetka jam with lemon flavor

It was with this recipe that my acquaintance with sweets from paradise apples began.

For the first time I had the opportunity to try ranetka jam while visiting my cousin. I rarely visit her at home and therefore our meetings are equated to a holiday. She always sets the table wide. She treats her with a variety of goodies, and that time she also treated her to tea and jam. To tell the truth, I realized that the jam was made from ranetki, but its taste was so amazing that my hand reached out for more.

Cuisine: Russian
Type of dish: jam
Cooking method: boiling
Servings: 1 l

Ingredients:

Ranetki - 500 g
cinnamon –¼ tsp.
lemon juice – 50 g
granulated sugar – 500 g
water – 100 g.

How to cook:

Then I cut off all the tails and tear off the leaves so that only peeled apples can be used for jam.

I sprinkle the apples with granulated sugar. I'll leave it to soak overnight and let out the juice. I also add a little water there so that during the cooking process the jam does not stick to the walls of the dish.

I put it on the stove and boil the jam for 15 minutes with breaks to cool completely. This way I maintain maximum integrity of the fruit. I boil it 2 times first.

After boiling it three times, squeeze lemon juice into the jam. It will lighten the jam a little and make it more transparent. Also, citric acid will help the apples retain their shape and not fall apart.

I add a quarter teaspoon of ground cinnamon. I simmer the jam a couple more times for 15 minutes with breaks for complete cooling.

I put the hot, aromatic jam into jars. But glass jars, as for any preservation, are first washed and sterilized.

I close the lids tightly.

I leave the jars of jam to cool. Any blanket or blanket is suitable for this. I send them for storage either in the basement or in a dark pantry where light will not reach. In a dark, cool place, such a preparation retains its appearance, fresh taste and aroma for a long time.

A simple recipe for whole ranetki

The easiest way to prepare a delicious and impressive winter treat from whole mini-apples.

Required Products:

Ranetki - 3 kg
sugar - 2 kg
water - 0.5 l
cinnamon - 1 tbsp.

Preparation:

Remove the stalks, rinse the fruits and use a toothpick or needle to make several punctures in them.
Boil water and pour several dozen apples into it for a few seconds. This will soften the tough skin.
After scalding with boiling water, immediately place the fruits in ice water.
Mix sugar with the amount of water specified in the recipe and heat the syrup.
Boil it for about 3 minutes.
Cool the syrup and pour it into the prepared ranetki.
This workpiece should be left for several hours to soak
After this, place the container with jam on the stove and cook for about 20 minutes. This should be done on low heat. Add cinnamon.
Cool the jam and leave it for 6 hours.
Boil and cool the dessert twice more according to the same scenario.
Pour hot jam into jars.

Transparent from whole apples of paradise with tails

The jam looks very beautiful when not only the integrity of the fruit is preserved, but also the tails. This is suitable for decorating desserts and cocktails.

Ingredients:

apples - 1 kg
sugar - 1 kg
water - 1 glass
citric acid - 0.5 tsp.

How to cook:

Wash the fruits, but do not remove the stems. Make several punctures in the skin to prevent cracking. fruits
Prepare syrup from sugar, water and citric acid.
Dip the ranetki into hot syrup and cook for 10 minutes.
Remove the container with the dessert from the heat and cool. Optimal time“respite” - 4-5 hours.
After this, boil the apples again for 20 minutes.
Leave the apples for a day.
Bring the mixture to a boil.
Place the hot dessert into sterile jars.

Ranetka jam in slices

From large varieties of paradise apples you can prepare a delicious preparation with a citrus aroma.

Ingredients:

ranetki - 2 kg
sugar - 1.5 kg
juice and zest of 1 orange
water - 400 ml.

How to cook:

Soak the apples in cold water and keep them there for 10 minutes.
Wash and dry the fruits.
Cut each ranetka in half and clean them of tails and seeds.
Grind the pulp into small thin slices.
Place the prepared fruit mass in a jam container and cover it with sugar.
Squeeze the juice from the orange and grate the zest here.
Infuse the preparation for several hours.
Using a slotted spoon, remove the ranetki slices from the resulting juice.
Place the syrup on the stove and add water to it.
Stirring, bring this liquid to a boil.
Place the previously removed ranetkas into the boiling syrup.
Cook the mixture for 15 minutes. Mix everything very carefully so as not to damage the integrity of the slices.
Remove the container from the heat and let the jam stand overnight at room temperature.
Place the pan on the heat again and cook for 30 minutes. During this time, the mass will have time to acquire the desired thickness and attractive caramel color.

If you use the tips described below when making ranetki jam, the dessert will turn out simply amazing:

For this type of jam you definitely need water, because “paradise apples” are dense and dry and don’t give much juice;
cut the ranetki quickly so that they do not have time to darken;
the taste of the dessert can be successfully complemented with vanilla, cinnamon and even cocoa;
to determine the readiness of the dessert, look at its droplet on a cold surface - if it does not spread, then you can finish cooking;
the transparency of the apples also indicates readiness;
Ranetka jam can be used to decorate desserts, cakes and ice cream;
Jam is perfectly stored in a cellar, a cool pantry or on a closed balcony.

By the way, few people know about the enormous benefits of this dessert for humans. Science has proven the ability of ranetki (and dishes made from them) to help the body fight heavy metal salts, remove radionuclides and kill pathogenic bacteria.

Ranetka jam for the winter - simple recipes with photo

Ranetki jam for the winter is very simple and tasty, regardless of whether it is made from whole apples or in slices.

What preparations for the winter can be made from ranetki - small apples?

Ranetki are incredibly tasty and aromatic apples. They are also called heavenly. You can make jam, jam and compote from ranetki. Here is an example recipe for jam: sort out the ranetkas and wash them under running water, place them in a colander and let the water drain. Next, place them in a volumetric container without cleaning or freeing them from the core. Pour in cold water and put it on the stove. Cook until soft for about forty minutes. Then they should be rubbed through a sieve. Add sugar to the resulting puree (for 3 kg of ranetki 2 kg of sugar) and cook over low heat for 40-50 minutes until tender.

You can prepare various preparations for the winter from ranetki.

The most popular is jam made from whole apples. To do this, you need to take apples of approximately the same size, without a wormhole. Wash the apples and prick each apple with a toothpick near the tail. For 1 kg of apples you need to add about 1 kg of sugar, 1 glass of water, and citric acid on the tip of a knife. First boil the syrup, then add the apples and simmer for a few minutes. Leave to infuse overnight and soak in syrup. Then cook again until done and put into jars while hot.
You can bake the apples in the oven and, after cooling, rub them through a sieve. Add sugar to taste (about 1 liter of sugar per 1 liter of puree). boil for 5-10 minutes and roll up.
Ranetki will make a delicious compote. You can also add pears, plums, and dogwoods to the apples. In 3 liter jar put (no more than 1/3 of the volume of the jar) washed and cut into pieces fruits, add 1 glass of sugar, pour boiling water and immediately roll up. Turn the jars over and wrap her up for a couple of hours. Store the note in a cool place.

There are usually a lot of small ranetki apples, and therefore many different preparations can be prepared from them. They will make good jam. Or here’s a compote of these apples and plus black rowan. Although it is possible without the latter.

A beautiful and tasty preparation for the winter from ranetki can be made according to an already proven recipe, ranetka jam. Sweet, but winter evenings the wonderful amber delicacy goes with the seagull for the sweet soul.

All the beauty and charm is in the tails of the fruit, do not tear them off. Just wash the apples and preferably pierce each one with a toothpick along the entire length of the fruit. For a kilogram of wild ranetki, take one and a half kilograms of sugar. If desired, you can add citric acid.

You can immediately sprinkle the apples with sugar and set them to cook, only a saucepan or other vessel for cooking jam with thick walls. I always prepare sugar syrup first (a glass of water for 1.5 kg of sugar), boil it a little and spread the ranetki. Do not stir, the apples should remain whole. I just periodically go up and pour syrup over them, which I carefully take with a ladle along the edges of the pan. Cook over low heat for 30-40 minutes.

I remove it from the heat, now select a plate that matches the diameter of the pan and place it on the surface of the apples so that they are in the syrup all the time; you can even place a small press on top of the plate, for example a jar of water. We leave everything for a day.

The next day, I cook the ranetka jam for about ten minutes and put it hot in clean jars.

Ranetki are actually so small that fussing with them is not particularly worth praising, so it is best to cook them whole, without even tearing off the tails.

It is done something like this (proportion: 1 kg ranetki, 1 liter water, 1 kg sugar):

The ranetki need to be pierced in 4 places (it is best to use a wooden toothpick).

Combine sugar with water and boil until there is syrup.

After 12 hours, drain the syrup from the apples, bring to a boil and pour in the ranetki again.

Thus we repeat the procedure 3 times.

We do not drain the syrup 4 times, but boil it with the ranetki for about 10 minutes. Here, make sure that the skin does not burst, monitor the temperature.

Immediately after turning off the stove, roll it into jars.

Ranet jam. Sort the apples, wash them, and prepare them classically with the stem. Calculation for 1 kg ranet 800 g sugar, 100 g. water, lemon on the tip of a knife. It is better to select apples of the same size. Boil the syrup, prick the fruit with a needle and drop into the boiling syrup. Boil for 5 minutes. Let cool. The boiling procedure is repeated until the apples become transparent. Place in hot jars.

A compote of ranet with cherry plum is successfully obtained.

My mother says that now everyone is spoiled by an abundance of sweets, and in their childhood, jam from ranetki with tails was a favorite delicacy.

It was very convenient to take the ranetka by the tail and eat it, washing it down with tea or milk.

Ranetki jam differs from apple jam in its unusual dessert taste.

This jam is cooked like this:

1 kg of clean ranetki with tails poured over prepared hot syrup, boiled from 1 kg of sugar and a cup of water.

Let it brew overnight, and then boil for 5-10 minutes, that is, until the thickness you need, put it in clean jars. Store in the refrigerator.

From ranetki you can also cook jam in the form of a homogeneous mass and jam with whole apples.

For starters - jam. Unlike other recipes I have come across, here the body of the apple is not preserved, but rubbed through a sieve, so the apples are not pierced during the cooking process to release the juice, only individual fruits are checked for readiness (see screenshot):

Then sugar is added to the pureed mass (at a ratio of 2 to 1, usually 1 kg of ranetki - half a kilo of sugar). The mass is boiled over low heat until the desired consistency is reached. Then the resulting jam needs to be twisted and left to cool upside down.

Personally, I am confused by the abundance of sugar in this recipe. You can’t call this jam dietary. It’s a pity that the author does not indicate the specific amount of water or even the minimum time that will have to be spent to prepare the jam.

5 g citric acid

Please note the following points:

Ranetki belong to small-fruited varieties of apple trees.

Because of taste qualities The fruits of apple trees of the Ranetka variety are suitable for preparing such preparations for the winter as: clear apple jam, marmalade, compote.

Since recipes for making jam and jam from Ranetka apples have already been described here, I will try to give a complete recipe for making a delicious compote from Ranetka apples.

To prepare the compote, we need to take Ranetki (apples), sugar (1 glass per 3-liter jar), and water.

Boil water. Place apples in sterilized jars (1/3 of the jar). Pour boiling water over the apples and leave for 10 minutes.

Pour the boiling water from the jars back into the container, add sugar (1 cup of sugar per 3-liter jar) and boil the syrup again.

Pour the boiled syrup over the ranetki apples and roll up the jars. Turn the jars over and wrap until cool. It is advisable to take the cooled jars to a cool place for storage.

Every year, the fragrant Ranetki apple trees bring a generous harvest of small apples, and at this time, from the apples of paradise, you can prepare a lot of canned products for the winter. Homemade jam made from early varieties of apples makes very tasty and aromatic jam. To prepare you will need:

Sprinkle clean, dry apples with sugar and leave overnight. The next day, add a lemon wedge to apples soaked in syrup and boil the sweet mass until tender, and pour the jam into steamed jars.

According to a similar recipe, apples of paradise can be prepared in slices for the winter. Cook the jam according to the previous recipe. The only difference is to cut the apples in half, otherwise the harvesting process is the same.

The sweet dessert will complement the taste of tea, in the preparation of filling for pastries and you can taste jam with bread.

What preparations for the winter can be made from ranetki - small apples? Helpful information for all

What preparations for the winter can be made from ranetki - small apples? Ranetki are incredibly tasty and aromatic apples. They are also called heavenly. You can make jam, jam and compote from ranetki. Here

Options for preparing ranetki confiture for the winter

Confiture is delicious preparation for the winter, which is a cross between jam and preserves. This is very useful thing, since it is almost always prepared without adding water, or with small quantities of it.

This way, fruits, berries and other valuable components included in the confiture retain more useful properties, since they are actually steamed in their own juice.

How to use jam?
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How to use jam?

The only disadvantage of confiture recipes is a large number of sugar appearing in it. However, you can adjust this point according to your own preference, since ready dish It doesn't have to be sweet at all.

Many people use it as sauces, marinades and dressings for savory meat and fish dishes. By the way, jam can also be successfully used as a preliminary marinade - it will soften the meat, make it juicy, soft and tender. Well, today we’ll talk about the technologies for preparing marmalade from ranetki.

There are many recipes for making confiture from ranetki, and they all have their own charm. Some leave the taste of the preparation virtually pristine, that is, sour, while others, on the contrary, prefer to sweeten it. Jam and jam from ranetki for the winter - not only tasty, but also very useful preparation. Its aroma can conquer even small children, who usually treat “adult” dishes without much inspiration and enthusiasm. You can use this blank in any way you like.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season their meat with it to make it refined and piquant. One way or another, preparations from ranetki for the winter are nutritious and healthy, and you can’t argue with that. Let's start preparing this delicacy and choose its perfect recipe!

Classic recipe for making apple confiture

Any wild apple variety is suitable for this recipe. If you want, you can experiment with the ingredients and add something at your own discretion, since we offer you a traditional one-ingredient recipe. It is known that apples in all types are best combined with cinnamon, so it can be safely added to any version of jam or preserves, despite the original technology.

The resulting product will be guaranteed to be tasty and healthy. It will be the perfect addition to a winter tea party with family or friends.

To prepare standard ranetki confiture for the winter you will need:

Apples (wild ranetki) – 1 kg;
Sugar (white or brown) – 1.5 kg.

Cooking instructions:

The first step is to prepare the apples themselves. They must be thoroughly washed under running water using soap, and all twigs and leaves must be cut off;
You can leave the apple skins as they are very tender and are guaranteed to dissolve in the syrup when cooked. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the preparation. The cores of the fruit can be cut out or left in place at the personal discretion of the hostess. Remember that apple seeds are sometimes healthier than their pulp;
Cut the apples in any way convenient for you (it’s better to chop them more thoroughly, but you still shouldn’t turn the fruits into puree);
Pour the prepared ranetki into a thick-walled fireproof container and gradually cover with an even layer of sugar;
Place the container on the fire. “Experienced” housewives claim that it is best to supplement the resulting apple-sugar mixture with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their “domesticated” counterparts. To prepare confiture from garden ranetki, half an hour will be enough;

Pour the cooled jam into a previously prepared sterilized container and roll up. Your confiture is ready, and now throughout the fierce winter you can enjoy real forest aromas!

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mixture if you find it not sweet enough, and you won’t have to worry about spoilage of the finished product.

And, as we already mentioned, you can diversify this basic recipe with spices and spices at your discretion. Cinnamon and cloves will fit most harmoniously here, as with any other apple preparations.

It should be noted that some housewives prefer not to cut apples at all. That is, leave the fruits whole, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jam.

Recipe for apple confiture with citric acid

In addition to sugar, this recipe will contain citric acid, which will help you make the confiture even more rich, “caramel” in taste.

So, you will need:

Ranetki – 1 kg;
Sugar (preferably white) -1.3 kg;
Citric acid – ¼ teaspoon;
Water – 1 glass.
This cooking recipe calls for the use of whole fruits approximately 1.5-3.5 cm in diameter. Moreover, it is desirable that apples of the same size appear in each batch of confiture;
So, rinse the wounds thoroughly with water using laundry soap. Go through them - make sure that there are no scratches or wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off twigs and leaves from the fruit;
Once the apples are ready, pierce each along the axis with a toothpick;
Start making sweet caramel syrup from sugar, citric acid and water;
Without waiting for the syrup to thicken, immerse your prepared ranetki in it (this should be done at the beginning of its boiling);
Now you cannot stir the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup along the edges of the pan with a ladle and periodically pour them from above;
Next, you should find a dense plate, approximately equal in diameter to the pan. Place it on the surface of the apples and press it with a not too heavy press (a filled half-liter jar is ideal as a mini-weight). In this state, your jam should stand for 24 hours;
After 24 hours, remove the weight and plate, and boil the resulting clear jam again for 5-10 minutes over low heat;

To check the readiness of the dish, remove the most from the saucepan. large apple and cut it in half. If it cuts easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then simmer the mixture again over low heat for 5-7 minutes;
Carefully pour the finished confiture into sterilized glass jars with screw caps. It's better to do it hot. And try not to damage the integrity of the apples. This delicious jam should be stored in a cool place. Ideal if you have a cellar in your house. But if you don't have one, place the jars in a dry, dark place, such as a kitchen cabinet or pantry.

Even your children will not refuse such tasty and healthy transparent jam with a golden-honey tint. Serve it with tea, toast, or use it as a pie filling. And of course, eat whole candied fruits in winter - it’s healthy and very filling.

If you are a fan of various preparations for the winter, be sure to treat yourself and your household to ranetki confiture. And of course, treat your dearest guests to it. This dish is guaranteed to please even the most sophisticated gourmets.

You can also make sauces and dressings for other dishes from it. And don’t be afraid of its “sweetness” - even spicy meat dishes turn out great with this sauce. Bon appetit!

Options for preparing ranetki confiture for the winter

Classic recipes for sweet preparations from ranetki for the winter: we make delicious confiture with a bright forest aroma! Only we have the right cooking technologies! / Based on materials from mjusli.ru

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