Ingredients:
- 3 kg ranetki;
- ">3 kg of sugar;
- 3 tbsp. water.
Preparation
Sort the Ranetki carefully, remove wormy and rotten fruits. Then wash the apples, pierce the skins with a fork or toothpick in several places and place them in boiling water for a few minutes. Then remove the ranetki from the water and drain in a colander. Meanwhile, cook the syrup: dissolve sugar in water, put on fire and cook until sugar dissolves. Pour hot syrup over apples and cook over medium heat for about half an hour. Ready jam from ranetki with tails leave to brew for 2 hours, then put into jars and close them.
Transparent jam from ranetki
Ingredients:
- 2 kg ranetki;
- 2.5 kg of sugar;
- 2-3 tbsp. water;
- 0.5 tsp. citric acid.
Preparation
To make the apples in the jam transparent, you will have to spend a little more time than in the previous one, quick recipe. Ranetki with ponytails sort, rinse, pierce through with a toothpick and dry. Boil sugar syrup in a large saucepan. To do this, mix sugar, water and citric acid, put on the stove, bring to a boil and cook until the syrup becomes homogeneous and transparent. Pour boiling syrup over the ranetki and cook for 5- 10 minutes, without stirring, so as not to damage the fruits.
After cooking, remove the pan with jam from the heat and leave to steep for a day. If the apples float to the top, cover the jam with a plate and place a small weight so that the ranetki are completely in the syrup. After 24 hours, boil the jam for another 5- 10 minutes. Then take a sample: take out one apple, cut it and see if it is sufficiently saturated with syrup. If not, then soak the ranetki in the syrup for a few more hours and boil again. Pack the finished product hot into sterilized jars and roll up.
Many people remember how our grandmothers made us jam from ranetki with a tail in childhood, transparent and very tasty. Just thinking about it makes my mouth water. Therefore, I am happy to share recipes for that same dessert made from heavenly apples.
It can be prepared from both varietal and wild fruits. It does not cook quickly, but you are unlikely to get tired. It’s not even necessary to cut the Ranetki. Just make some punctures and the tiny fruits will be easily cooked whole.
Your task is to prepare the ingredients, monitor the process, and pour the delicacy into containers. Then invite your loved ones for tea.
Transparent jam from heavenly apples (ranetki) with cinnamon - a recipe for the winter
Fragrant from ranetki beautiful shade. Its transparency is achieved through prolonged cooking. And cinnamon gives a pleasant aftertaste.
Ingredients:
- ranetki – 1.7 kg;
- cinnamon – 0.5 tsp;
- 1.7 kg sugar;
- half a lemon, cut into slices;
- water – 500 ml.
On a note! Citrus can be replaced with citric acid (0.5 tsp).
Preparation:
- Let's take dry, clean “paradise apples”, cut off the tails a little and cut off the inflorescences.
- Using a skewer, we pierce each wound in three places.
- Pour water into a saucepan and put on fire.
- When it boils, add sugar and citrus slices.
- Mix the ingredients thoroughly and cook until boiling.
- Then put the liqueurs in the syrup and bring to a boil.
- Next, remove the half-finished jam from the heat, cover with a lid and leave until the morning.
- The next day, put the mixture back on the stove and wait for the syrup to boil.
- Cool until evening, then repeat cooking and cool until morning.
- The next morning we repeat the procedure, leave until it cools completely and boil again. As a result, it takes 3 days to prepare, 6 boilings.
- After the last heat treatment, remove the lemon slices.
- Place the cinnamon on a piece of gauze and tie it in a knot.
- Dip the bag into the jam and put it on the fire. When the mixture boils, boil for another 10 minutes.
Pour the hot confiture into sterilized jars, cool and store.
How to make whole yellow ranetka jam - recipe with photo
Beautiful to look at and incomparable to taste - this is how jam is made from soft yellow ranetki. We cook the fruits together with the tails. It’s healthier and easier to get out of the jar.
Small ranetka apples look great in jam if you make it not from crushed fruits, but from whole ones. In addition, if you prepare them with tails, then the apples will make a wonderful decoration for baking. For information on how to prepare the whole recipe - the basic recipe, as well as some of its variations (including with other fruits) - read our article. The main thing is that when choosing apples, pay attention to ripe specimens without damage, signs of worms, and so on. And now we can get down to business.
Whole ranetka jam
To prepare you will need:
- a kilogram of fresh apples;
- 1.2 kilograms of granulated sugar;
- one and a half glasses of filtered water;
- a quarter teaspoon of citric acid.
Sort the apples, wash them, the tails can be cut off, but it’s best to leave them. Now pierce each fruit with a toothpick or a match through and through in several places. Make syrup from sugar, water and citric acid, let it boil for 3-5 minutes, after removing from the stove, strain the liquid through cheesecloth. Pour the syrup over the apples, put the dish back on the fire, bring to a boil and simmer for about a quarter of an hour. Attention! Do not stir the contents of the pan, otherwise the apples may crack or fall apart. After adding the tails (we agreed earlier that it is better not to remove the stalk), remove from the stove, cover with a towel and leave to stand for a day. After the specified time has passed, place the pan with the preparation on medium heat again and boil for a quarter of an hour. How to check readiness? Take out the largest apple, cut it in half and look: if the pulp is completely soft, divides easily, and its consistency resembles marmalade, then the ranetka jam is completely ready. If not, then let it stand again, but this time for 5-6 hours, and then boil it. The resulting supply should be poured into sterilized jars, rolled up with lids and stored, like other canned goods, in a cool and fairly dark place.
Whole ranetka jam with wild berries and lemon
To get a vitamin preparation, add cranberries or lingonberries to the apples, as well as a little fresh lemon. To prepare you will need:
- 1 kilogram of ranetki;
- 200 g berries;
- kilogram of granulated sugar;
- half a lemon.
Wash and sort the apples; there is no need to remove the stem. Pierce each one with a toothpick or awl in several places. Remove the seeds from the lemon, cut the pulp and skin into cubes, rinse the berries and dry them on a towel. Now place all the prepared ingredients in a saucepan, add granulated sugar and let stand for 12 hours (you can leave it overnight). Then place the pan over medium heat, bring the jam to a boil, reduce the heat to low and simmer for a quarter of an hour. Leave again for 12 hours, then boil again, only this time for half an hour. Cool slightly and pour into jars. That's it, quite simple and tasty.
Now choose the recipe for ranetka jam that you like the most, and in winter you will be happy to serve a vase of beautiful and fragrant apples for tea.
Ranetki is the general name for very small apple fruits. Ranetki are sometimes also called “paradise apples” or “wild ones”. The second name refers to the fruits that ripen on wild apple trees - these trees grow on the edges of forests. Their fruits are denser, but also more fragrant, than those of cultivated garden ones.
How to make jam from ranetki - selection of fruits
Different varieties of small-fruited apples have and different size fruits Apples can be the size of a cherry, or they can be the size of a large plum. Only the method of cutting them before cooking depends on the size of small fruits.
How to make jam from ranetki - preparation for cooking
Remove the fruits from the trees. Wash them well with water and dry. You can leave the smallest ones whole and not even remove the long tail. Medium and slightly bigger size cut into halves or quarters. You should not remove the seeds when slicing - they give the jam a special spicy aroma. Prick whole apples in the area of the tail to the depth to the very middle. Use a wooden toothpick.
How to make classic ranetki jam
Take these ingredients:
- Apples – 2 kg.
- Sugar – 2.5 kg.
- Water – 2.5 glasses.
- Citric acid – 0.5 tsp.
How to cook:
- Boil syrup from all the water, sugar and citric acid.
- Dip the prepared ranetkas into the hot syrup and let them stand without boiling for 3-4 hours. To ensure that the syrup completely covers all the fruits, place a wide porcelain dish on top of them, and place some kind of weight on it (floor liter jar with water).
- After 4 hours, move the basin to the fire and bring to a slow boil. Skim the foam from the jam.
- Cook the jam for only 5 minutes. Do not stir the jam so that the apples do not lose their integrity. It’s better to take a large spoon and scoop up the boiling syrup and pour it over the fruit.
- Remove the jam from the stove and let it sit for 8 hours. Don't forget about the loaded dish.
- Place the bowl back on the fire and cook for another 5 minutes.
- Soak the jam again for 8 hours without boiling, and then bring to a boil for the last time.
- Place the hot jam into sterilized jars and screw on the sterilized lids.
To check the readiness of the ranetki, remove one apple from the syrup and cut it sharp knife. In properly prepared jam, a cut apple will look like marmalade, i.e. the pulp will be translucent.
How to make ginger-lemon jam from ranetki
This jam is not only tasty, but also very useful for winter colds.
- Pour 200 ml of water into a basin and add 600 g of granulated sugar. Boil the syrup.
- Place a quarter of a lemon, cut into slices, and 1 cm of ginger root, also cut into slices, into the syrup. Boil the ginger and lemon in the syrup for 10 minutes.
- Place 1 kg of small apples in hot syrup.
- Bring the jam to a boil and cook for 5 minutes.
- Then proceed in the same way as in the previous recipe (eight-hour standing, five-minute cooking, eight-hour standing and final cooking).
How to make jam from ranetki using a mixture of fruit juices
Cook this jam in the same way as the previous two, but for the syrup, take a mixture of juices (apple - 1 glass, orange - 1 glass, cranberry - 1 glass). You will need 2.5 kg of sugar for 3 glasses of liquid, and 3 kg of small apples.
Wild ranetki jam is prepared in the same way as all the previous ones. Before the three main boils, the game should be additionally boiled in plain water until slightly softened. Then you can make syrup with this aromatic water, and use the excess for compote.
Ranetki is a special type of apple that differs from its closest relatives taste qualities and size. They have been grown in Russia for a long time and every 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, the knowledge of how to cook ranetki jam correctly was passed down from generation to generation through the female line. Unlike “classic” apples, this variety is for some reason less valued among the people. But you can prepare a lot of dishes from these wonderful fruits. The first thing that comes to mind is canning. And indeed, there is nothing difficult about closing the jar, and in winter opening the brew and delighting friends.
Cooking apples
Cooking ranetki in slices
The simplest recipe for fruit stew for the winter consists of 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 the finished product, small apples must be soaked for ten to fifteen minutes in cold water. After such a “bath”, each fruit should be washed and dried with a paper towel. Then you need to cut each apple into halves or quarters and cut out the excess - the core with the seeds. After this procedure, cut the ranetki into thin slices and immediately proceed to the second stage, since after lying on the outdoors, apples may turn black. After all the manipulations have been carried out, the finished cutting must be transferred to the container 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 overall “mood” of the brew. In this form, the apples are infused for several hours - during this time they will release juice, which, after adding sugar, will become syrup.
The next day, the ranetki are filtered, and the resulting juice is put on fire. You need to add about two glasses 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 cool completely several times until room temperature and boil again. As soon as the syrup acquires its characteristic thick structure, it needs to be rolled into jars and left to cool in a warm place. When preparing the recipe in slices, they become a pleasant caramel color and practically do not lose their shape.
Recipe: jam from ranetki with tails
It is also possible to cook apples whole - straight with the tails. In this recipe, a slow cooker will make the process easier - in it the jam from whole ranetkas with tails will be prepared. The ingredients are simple:
- Water 1 glass
- Apples 1 kilogram
- Sugar 1.2 kilograms
The fruits, as usual, must be washed and dried in the sun. In this case, there is no need to remove the tails - this is the whole “trick” of the workpiece. The apples need to be pricked with a sharp object in several places, the sugar and water should be combined and boiled for several minutes in the “Steam” mode. At this temperature and even distribution of heat, the ingredients will produce a syrup, which will become the basis for future preservation.
As soon as the mass will take on a caramel color, you need to put the fruits in it and leave to infuse for about eight hours. During this time, the fruit will give juice. After the time has passed, boil the mixture in the same mode as before for about five minutes and let it cool again. Repeat the procedure several times, then roll the mixture into jars or close them with lids and place them in the refrigerator. The recipe is extremely simple and suitable for beginner cooks.
Recipe for amber jam from ranetki
To complete the recipe you will need:
- Small apples 1 kilogram
- Granulated sugar - 0.5 kilograms
- Cold water- 200-250 milliliters
Carefully selected small apples are needed wash and dry. After this, each apple should be peeled and seeded, cut into small pieces so that it is convenient to grind them into puree. Using a meat grinder or food processor, make a paste from the ranetki, put sugar in it and leave the resulting mass alone for several hours.
After this, turn the multicooker into the “Frying” mode, turn on low pressure and wait for the jam to boil. Then you can roll it into sterilized jars and leave it to cool in a warm place. The recipe is simple for those who have already dealt with a slow cooker and have made boiling at least once in their life. The finished product has a light structure, excellent goes well with pancakes and other baked goods, will help surprise friends and family. The brew turns out extremely tasty! Also, jam, laid out in a beautiful vase, can decorate anyone festive table, and friends will ask for the recipe for this yummy dish.