Ranetka is a variety of small apples that ripens in autumn. The fruits have a delicious aroma and a rather sour taste. That is why ranetki are rarely consumed in their pure form. Often, these small, as they are often called, paradise apples are used to prepare homemade preparations for the winter. Fragrant fruit jam is first-class!
Many hostesses neglect the creation of a delicious delicacy from ranetki for the winter. They can be understood, because apples are so small (average weight - 15 g) that it will take hours to process them. However, modern cooking offers recipes for preparations that do not require peeling fruits from seeds and tails, as well as cutting them. Whole ranetki jam is a real extravaganza of taste and aroma. Candied apples in syrup can be used to decorate various desserts, make compotes or eat them on their own.
The recipe that we bring to your attention is very simple, but rather lengthy. Indeed, in order for the apples to retain their neat shape, they will need to be subjected to heat treatment for three days. However, one should not think that this is too laborious a process. You will only need to bring the jam to a boil every 7-8 hours.
The result of your efforts will delight all relatives. beautiful view, delicious taste and magical aroma of the contents of the jars will delight you throughout the winter.
To prevent the dessert from being sugared, we will add lemon to it. And if you want to give it an original flavor, then 100-200 g of wild pears will cope with this task with a bang.
TIME: 24 hours
Average
Servings: 6
Ingredients
- Ranetki - 1 kg;
- Sugar - 1 kg;
- Water - 210 ml;
- Lemon - 0.5 pcs.
Cooking
To create a transparent jam from ponytails, you can use any kind of these baby apples. It can be wild fruits or their cultivated counterparts.
To make the jam syrup transparent and thick, you will need as much sugar as apples.
We also need some drinking water and half a lemon. Thanks to citrus, the jam will retain its appetizing appearance longer.
All the ingredients are prepared, which means that you can start creating our amazing dessert. Rinse all apples under running water. Prick each fruit with a needle or any other convenient object over the entire surface.
Pierce the central part with a thicker skewer - this is necessary so that the syrup is well absorbed into the middle of the fruit.
Boil any amount of water in a saucepan. The main thing is that all the apples fit there later. Turn off the fire, and load the prepared ranetki into boiling water.
After one minute, drain the boiling water from the apples, and immediately pour them over ice water. Place the container with ranetki and liquid in the refrigerator. You can forget about apples for the next 8 hours and go about your business.
After 8 hours, you can continue the process. Pour sugar with water in a thick-walled bowl. Put the container on the fire, and stirring often, bring its contents to a boil. Boil the syrup for 5 minutes. It is necessary to achieve complete dissolution of sugar crystals.
Turn off the fire, and dip the ranetki into the hot syrup.
Cover the container with future homemade jam with a clean towel. Leave the fruit to infuse for 24 hours.
After a day, bring the jam to a boil over low heat. Squeeze the juice from half a lemon into it. Boiling should occur over very low heat for a few minutes.
The boiling procedure should be repeated several more times after the syrup has completely cooled. It is necessary to achieve an amber and, as it were, transparent color of the wounds.
Once desired color jam is reached, distribute the dessert into sterilized jars. Roll containers tightly with metal lids. If the workpiece will stand in a cool place, then plastic twists can also be used.
From the indicated volume of fruits, 1.2 liters of jam will be obtained. Bon appetit and delicious winter with apple flavor!
Royal jam from ranetki with ponytails
It is not for nothing that the jam from ranetki with ponytails received such a loud name. The dessert has a truly royal taste and appearance. Due to the fact that the baby fruits are in syrup under oppression for a day, each apple is soaked through with a sweet “marinade”. The amazing taste of the dessert is largely due to citric acid. Indeed, thanks to her, the delicacy does not turn out to be cloyingly sweet, but has a very gentle and pleasant relish. This luxurious jam is suitable for especially solemn occasions, for example, receiving dear guests.
Ingredients:
- Citric acid - 0.25 tsp;
- Ranetki - 2 kg;
- Drinking water - 0.5 l;
- Sugar - 2.5 kg.
Cooking
For the preparation of royal jam, you can also use any kind of baby apples: Wild, Red, Amber, Raspberry Ranetka, the Long or Siberian variety. A delicious dessert will turn out in any case. To begin with, go through all the apples, removing the spoiled fruits. Rinse each fruit thoroughly under cold water, and then prick with a toothpick.
Now you need to cook the syrup. Pour into a saucepan drinking water. Add all the sugar and citric acid there. Bring the liquid to a boil over moderate heat, stirring occasionally. Boil the syrup for a few more minutes so that all the white grains are completely dissolved.
Dip ranetki into boiling syrup.
Cook everything together over low heat for another 10 minutes. Remember that the contents of the saucepan should be gently stirred from time to time with a wooden spatula.
Remove saucepan from heat. Cover the apples with a flat plate. Its size must be smaller than the diameter of the pan so that a load can be placed on the container.
It remains only to install a press on a plate. This function can be performed by a bottle or a small saucepan filled with water. Leave the apples under pressure for 24 hours.
After a day, remove the load, and send the pan with the future dessert to a slow fire. Bring the jam to a boil, stirring frequently, then simmer for 8 minutes.
Place hot jam in sterile jars.
Roll up the containers with the dessert of small apples with lids, having previously lowered them into boiling water.
Amber ranetki jam
Jam with such a beautiful color can be made from red varieties of paradise apples. These include the "Long" view, the crimson, amber and red ranetka. The preparation of such jam for the winter is not much different from the creation of other types of this dessert. The delicacy is boiled down until it acquires a transparent color, and then it is poured into small jars. The taste of this jam will surely be appreciated even by the most picky eaters.
Ingredients:
- Sugar sand - 1.8 kg;
- Purified water - 2.5 tbsp.;
- Ranetki red - 1.5 kg;
- Citric acid - 2 pinches.
Cooking
Sort through the apples, removing any wormy, rotten or nailed fruits. Wash the main component under a large stream of running water. Pierce through each mini apple with a toothpick, moving from the center to the tail.
In a separate bowl, prepare a syrup of purified water, granulated sugar and citric acid. After it boils for 5 minutes, place the apples in the sweet liquid.
Cook everything together for another 5 minutes after boiling. Cover the bowl with jam with a towel and leave to kitchen table until completely cool.
Once the dessert is quite cold, return it to the stove. Bring the jam back to a boil, then simmer for 5 minutes. Cover the container again with a towel and wait for the contents to cool completely.
Repeat the “boil-cool down” procedure a few more times. As soon as the jam acquires a beautiful amber-transparent color, it is ready.
Divide the dessert into pre-sterilized jars. Roll them up with metal lids, after dipping them in boiling water for a few minutes.
Ranetok jam in a slow cooker
Modern hostesses are accustomed to the fact that a slow cooker makes cooking easier for them. Usually, making jam in the kitchen assistant takes very little time. However, ranetki in this regard are very whimsical. Even with the help of a slow cooker, it will take a lot of time to make paradise apple jam. But the result will be worth it! Delicious, amazingly beautiful jam from whole and such appetizing fruits will brighten up your winter days and cheer you up even on the most cloudy day.
Ingredients:
- Hot water - 400 ml;
- Ranetki - 1.4 kg;
- Sugar - 1.5 kg.
Cooking
Prepare the apples in the standard way: sort, wash and pierce with a toothpick or a needle.
Pour granulated sugar into the multicooker bowl. Pour all the hot water in there.
Turn on the "Cooking" mode, and set the time - 10 minutes. During this time, the contents of the bowl should be stirred with a silicone spatula so that the sugar does not stick to the walls of the container. You may need to increase the cooking time a little. It depends on the power of your device. Focus on appearance syrup - all the sugar should dissolve, and he himself should become quite viscous.
Now turn off the multicooker. Place ranetki in hot syrup. Press them down with a flat plate so that all the apples are completely covered with liquid. Otherwise, the fruits will darken. Leave the future dessert in this state overnight (8-10 hours).
After 8-10 hours, select the “Jam” mode (Multi-cook, “Dessert”, “Stew”, “Baking” are also suitable). Set the time to 60 minutes.
After a beep, turn off the device and leave the jam in the bowl (without opening the lid) for 24 hours.
After a day, boil the jam again in the same mode as the previous time, for one hour.
And now lay out the whole, pretty apples in sterilized jars, fill them with syrup, and screw the containers with lids.
Note to the owner:
- After the jam is corked, turn the jars upside down and wrap them in a warm blanket. Wait for the blanks to cool completely, and then move them to storage in a dark, dry room.
- You can diversify the taste of the dessert with freshly squeezed lemon or orange juice, as well as a small amount of chopped citrus zest.
- Cinnamon, cardamom, nutmeg and vanilla will give the jam an original flavor and a fabulous aroma.
Ranetki is a special type of apple that differs from its closest relatives in taste and size. They have been grown on the territory of Russia for a long time and each tree was valued. The fruits are small, but have a number of advantages - for example, they ripen quickly and are resistant to frost.
In ancient times, from generation to generation, the female line passed on knowledge of how to cook ranetki jam correctly. Unlike the "classic" apples, for some reason this variety is less appreciated by the people. But even from these wonderful fruits you can cook a lot of dishes. The first thing that comes to mind is canning. And indeed, there is nothing difficult in closing a jar, and in winter opening jam and delighting friends.
cooking apples
Cooking from ranetok slices
The easiest recipe for fruit jam for the winter is with just two ingredients and also incredibly simple. Even a beginner can do it. So, you will need:
- Ranetki - 2 kilograms
- Sugar - 1.5 kilograms
Before making a finished product out of them, small apples must be soaked for ten to fifteen minutes in cold water. After such a "bath", each fruit must be washed and dried with paper towel. Then you need to cut each apple into halves or a quarter and cut out the excess - the core with seeds. After this procedure, we cut the ranetki into thin slices and immediately proceed to the second stage, since after lying a little on outdoors, apples may turn black. After all the manipulations, the finished cut must be transferred to the dishes in which the jam will be prepared.
To add a "zest" to the recipe, you can also add the juice of one lemon or orange - the smell and taste of citrus fruits will perfectly emphasize the general "mood" of the jam. In this form, apples are infused for several hours - during this time they will release juice, which, after adding sugar, will become syrup.
The next day, ranetki are filtered, and the resulting juice is put on fire. Add about two cups of water to it and bring to a boil. As soon as the syrup begins to boil, add the ranetki soaked in it and cook for fifteen minutes. This procedure must be repeated several times - it must completely cool down to room temperature several times and boil again. As soon as the syrup acquires a characteristic thick structure, it must be rolled into jars and left to cool in the heat. When preparing the recipe in slices, they become a pleasant caramel color and practically do not lose their shape.
Recipe: Ponytail Jam
It is also possible to cook apples whole - right with tails. In this recipe, the multicooker will facilitate the process - it will be used to prepare jam from whole ranetki with tails. The ingredients are simple:
- Water 1 cup
- Apples 1 kilogram
- Sugar 1.2 kilograms
The fruits, as usual, must be washed and dried in the sun. In this case, you do not need to remove the tails - this is the whole "trick" of the workpiece. Apples need to be pricked with a sharp object in several places, and sugar and water must be combined together and boiled for several minutes in the "Steaming" mode. At this temperature and even distribution of heat, syrup will be obtained from the ingredients, which will become the basis for future preservation.
As soon as the mass takes on a caramel color, you need to lay out the fruits in it and leave to infuse for about eight hours. During this time, the fruit will give juice. After the time has elapsed, boil the mass in the same mode as before for about five minutes and let it cool again. Repeat the procedure several times, then roll the jam into jars or close them with lids, placing them in the refrigerator. The recipe is extremely simple and suitable for beginner cooks.
Recipe for amber marmalade from ranetki
To complete the recipe you will need:
- Small apples 1 kg
- Sugar - 0.5 kilograms
- Cold water - 200-250 milliliters
Carefully selected small apples wash and dry. After that, each apple should be peeled and seeds, cut into small pieces so that it is convenient to grind them into a puree. With a meat grinder or food processor, make a gruel from ranetki, put sugar in it and leave the resulting mass alone for several hours.
After that, turn on the multicooker in the "Frying" mode, turn on low pressure and wait for the jam to boil. Then you can roll it up in sterilized jars and leave to cool in a warm place. The recipe is simple for those who have already dealt with a slow cooker and have made jam at least once in their lives. The finished product has light structure, perfect goes well with pancakes and other baked goods, will help to surprise friends and relatives. Cooking is extremely delicious! Also, jam, laid out in a beautiful vase, can decorate any festive table, and friends will ask for the recipe for this yummy.
Remember grandma's apple jam from childhood? So transparent, golden and sure to have in it whole apples were, and it is obligatory that with ponytails. As my grandmother used to say: “The taste is in the ponytails!” Granny also affectionately called this wonderful delicacy " Paradise apple jam».
It usually turns out like this ranetok jam. Yummy!!! A couple of years ago, I specially copied her from my grandmother ranetki jam recipe now to cook it herself for her family, and sometimes treat her grandmother. from honey, clear apple jam with golden fruits inside, your kids will never refuse, so it’s better to cook more at once.
ranetki jam recipe designed for apples with a diameter of 1.5 to 3.5 cm, but it is important that in each batch of jam the apples are approximately the same size. I prefer to take larger fruits - from 3 to 3.5 cm. It seems to me that this ranetok jam turns out to be the most delicious, and the fruits after candied are more like an exquisite apple marmalade. A delicacy is prepared in two, and sometimes in three stages, not in large batches. Therefore, such apple jam I personally serve only my dearest guests.
For apple jam need:
1 kg apples (ranet, chinese or cinnamon)
1.2 kg sugar
1 - 1.5 st. water
1/4 tsp citric acid
Cooking paradise apple jam:
We sort the apples for integrity and absence of wormholes, then wash and dry them. We pierce the bottom of each apple almost through with a toothpick along the entire length of the core.
We cook a clear syrup from sugar, water and citric acid. Immerse apples in boiling syrup. Now you can’t interfere with apples - otherwise they will fall apart. You can only water the apples with syrup, collecting it carefully with a ladle around the edges. Thus, depending on the size of the apples, 5 - 10 min. boil them over low heat.
Then remove the jam from the fire. On top of the pan we place a deep bowl, similar in diameter to the diameter of the pan, and a light load. We set the bowl so that its bottom immerses the apples in the syrup. Now our clear apple jam stand for a day.
A day later apple jam simmer again on low heat for another 5-10 minutes. Now we take out the largest apple from the pan and cut it in half. If the fruit is cut easily and resembles marmalade in structure, then our apple jam ready. If the apple is not sufficiently saturated with syrup, then we stand the jam for another 5-6 hours and boil it again.
Finished ranetok jam pour hot into sterilized jars with a screw cap. This is stored apple jam in a cool cellar or refrigerator.
Ranetok jam with slices - fragrant and delicious jam. Ranetok jam can be prepared both from whole fruits (but then you need to prick the skin), and from cut into slices. Jam from slices is preferable to those who do not want to get the bones in the finished treat. But jam from whole fruits looks very beautiful.
Ingredients:
- 1 kg ranetki
- 1 kg sugar
- 1 st. water
- cloves, citric acid (optional)
Cooking:
For jam, it is good to use strong ranetki with a pronounced taste. But you can also make a delicious treat from sweet ranetki, you just need to add citric acid. Loose varieties will make more likely jam, which is also delicious.
Wash the ranetki, remove the twigs, cut out the seed chamber and cut into slices.
cut the ranetki into slices
Make syrup from water and sugar.
Dip the ranetki slices into the boiling syrup and bring to a boil. Turn off the mixture and leave to infuse for 5 hours. After a while, bring to a boil again, turn off and leave to infuse for 5 hours. After standing, bring the mass to a boil again, boil for about five minutes, check for readiness (a drop of slightly cooled syrup should keep its shape for flat surface(saucer) and do not spread).
If ranetki were used sweet and fresh, then it is good to add citric acid to the jam to give a sour taste. For flavor, you can add 3-4 clove buds or cinnamon.
Pour the finished jam into clean, dry jars and close the lid. You can store at room temperature in a dark place.
Ranetok jam is ready. Happy tea!
The apple season is coming to an end and we continue to stock up on vitamins for the winter.
I like apple jam 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 pick up such that the cooking process was as simple 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. And how much jam you want to cook, decide for yourself.
Cooking:
We wash the apples well and wipe them thoroughly - we don’t need excess liquid.
Remove the core from the apples and cut them into slices.
If the apples are fresh with a thin skin, then peeling is optional. If it is dense and hard, then it is better to peel the apples.
In this multi-layered construction, sugar should be the last.
Cover the bowl with a lid or towel and leave it until the apples release their juice. It usually takes 12 to 20 hours.
The fact that the apples are ready will be seen by the fact that the top layers of sugar are completely dissolved, and a lot of liquid will appear in the bowl.
Transfer the apples from the bowl to a deep saucepan. Send juice and sugar from the bottom of the bowl to the same place. Place the saucepan over medium heat and bring the future jam to a boil. After boiling, cook it for another 5 minutes, and then turn it off and wait for the pan to cool completely.
Then boil the jam again and cook it for 10 minutes. Switch off again and let the pot cool down.
The third boiling will already be final. When the jam boils, boil it for 5 to 30 minutes, depending on what color you want to get. The longer you cook, the darker the color of the jam will turn out.
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 get an unattractive dark slurry.
Now the jam is ready and it can be decomposed into. Fill the jars up to the "shoulders", tamping tightly enough, but without damaging the slices.
Then close the jars with lids and leave them to cool upside down. It is not necessary to cover the jars, otherwise the apple slices will boil and fall apart.
After cooling, store the jars in a dark, cool place.
Quick apple jam "five minutes"
A feature of this recipe is that we do not wait for the apples to “let juice” and get a syrup suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.
But for this speed you will have to pay with the scrupulousness of the preparation of fruits.
It's no secret that the speed of soaking apples directly depends on the size of the slices into which you cut these apples. Classic recipe"Five-minute" generally means rubbing 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 cup (250 ml)
- Citric acid - 1 pinch
Cooking:
The better we prepare the apples, the better they will soak in the syrup. Therefore, we not only remove the core from apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.
Now we start preparing the syrup. This is outrageously simple - pour one kilogram of sugar into one glass of water, put it on a slow fire and cook the syrup until the sugar is completely dissolved.
Don't forget to stir occasionally.
While you make the syrup, cover the apple slices with salted water to keep them from turning brown.
When the water boils and the sugar dissolves, pour the apples into the pan and boil them for only two minutes. Then turn off the stove and leave the jam to cool.
When it cools down, take a sample - if the jam is too sugary and sweet - add a pinch of citric acid to it.
After the first cooling, we again put a small fire and again bring the jam to a boil. After that, you can immediately lay it out in sterilized jars.
Apple jam with slices "amber with orange"
Let's start adding other ingredients to apple jam to indulge in 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.
Cooking:
Peel the apples, cut out the core and cut into slices.
And we cut the oranges, take out the seeds and pass through a meat grinder along with the peel.
After that, we combine all the ingredients in one saucepan, put it on the fire and cook on the smallest fire for 50 minutes, stirring occasionally.
For making jam the best choice there will be enameled dishes (pan or basin)
When the jam is cooked, the apple slices should become transparent, and the syrup should be hard to drain from a spoon (like honey).
After waiting for such a consistency, you can lay out the finished jam in sterilized jars.
Store cooled jars in a cool, dark place.
Transparent apple jam "amber with lemon"
Theoretically, apple jam with lemon can be prepared in the same way as with oranges. But I tried to pick up such recipes, each of which has its own distinguishing feature. In this version, we will do without a meat grinder.
Ingredients:
- 1.5 kg apples
- 1 lemon
- 1 kg sugar
- 1 glass of water
Cooking:
The first step is to prepare the syrup. Pour 1 kg of sugar into 1 glass of water (250 ml) and bring the syrup to a boil over low heat until the sugar is completely dissolved.
While the syrup is cooking, prepare the fruit.
Cut the lemon into small pieces along with the peel.
Be sure to remove the seeds from the lemon, otherwise the jam will be bitter.
Dip the lemon in boiling syrup and cook for 5-7 minutes.
My apples, remove the core and cut into small slices half a centimeter.
From one and a half kilograms of apples, approximately 1 kilogram of apple slices should be obtained.
Add the apples to the syrup and cook for another 5 minutes.
After that, turn off the heat and let the jam cool completely. Then again turn on the slow fire, bring to a boil and cook the jam for another 30 minutes until thickened.
After that, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (3-4 months), or spread the still hot jam in sterilized jars and safely store it in the cellar for a whole year.
Long-term storage is provided by the content of citric acid in the jam, which acts as a preservative.
Apple jam with ranetki slices: video recipe
And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Especially since the video is only 6 minutes long.
Apple jam with cinnamon
Well, the last recipe that completes the familiar methods for making apple jam with slices is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special flavor.
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
Cooking:
Peel the apples, remove the core and cut into small pieces.
We put the apples in a deep saucepan, pour 50 ml cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.
We put the pan on a strong fire and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to a minimum 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 thickens.
After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, apple jam is ready to eat.
What you are not ready to eat right now, pour into jars with lids and put in the refrigerator. Do not put a cinnamon stick in jars.
As you can see, transparent apple jam slices can be cooked absolutely different ways: it is possible with preliminary sugaring, but it is possible without it. You can cook for 5 minutes so as not to lose vitamins, or you can cook for an hour to get a thick jam.
I hope I helped you figure out what you need.
Thank you for your attention.
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