Ranetka jam. Transparent jam from ranetki (whole and in slices): ways to make a delicacy “like a tear” Jam from ranetki apples for the winter recipes

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 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 meticulous preparation of 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, turn the heat back on low 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.

At the beginning of September, the harvest of miniature apples - ranetkas - begins. These fruits are ideal for making homemade jam. We present a selection of ranetki jam recipes for the winter.

Ingredients:

• ranetki – 1.8 kilograms;
• sugar – 1.5 kilograms;
• vanillin - to taste or 1 sachet.

Rinse the fruits thoroughly under running water. Cut into slices, but do not cut off the peel, only the core.

Next, make syrup for future jam. To do this, dissolve half the sugar in 350 milliliters of water. Add dry vanillin to the liquid and stir. Bring to a boil, add halves of ranetkas and let sit for 30 minutes to soak.

After half an hour, add the rest of the sugar. It is important to bring the consistency back to a boil, but do not cook. Leave the apples to soak in the sweet syrup for 20 minutes. For the final third time, boil the apple mixture and skim off the foam.

Sterilize glass jars. Place the hot jam in containers, but seal with lids only after it has cooled. Place the delicious ranetka jam in slices in a dark place.

Making jam from ranetki with a tail

It is convenient to eat dessert while holding the tail of an apple. Making jam from ranetki with a tail for the winter will appeal to adults and children. For cooking you will need whole ranetki.

Ingredients:

• apples – exactly 1 kilogram;
• citric acid – 1 pinch;
• sugar – 1 kilogram;
• purified water – 200 milliliters.

Sort out the main components. Avoid spoiled apples. Next, we thoroughly rinse the ranetkas, making sure to leave the stalks behind. It is important to pierce each fruit at the base, this way it will be better saturated with syrup.

The next step is preparing the syrup. Pour water into a large saucepan, add sugar, boil. Place whole ranetkas into the resulting syrup and cook for 15 minutes without stirring. Afterwards we cool for 6-7 hours and put it on gas again for 30 minutes. Then add a pinch of citric acid and cook for 10 minutes.

This way, the apples will be well soaked in the syrup and won’t fall apart.

Pour apple jam into sterilized jars. Roll up with sterile lids. Cool gradually at room temperature, then place in the cellar.

Jam with citrus aroma from ranetki and orange

Making homemade jam can be varied with citrus ingredients. The aroma is crazy, and a cinnamon stick will add sophistication to the dish. Choose the ripest and freshest ranetki fruits for jam.

Ingredients:

• Ranetka apples – exactly 1 kilogram;
• orange – 2 large fruits;
• crystal sugar – 1 kilogram;
• cinnamon - to taste.

First of all, prepare the citrus syrup. Cut large oranges into pieces or slices with a sharp knife. Cook in boiling water for 5 minutes until soft.

Wash the paradise apples and boil for 7 minutes. Next, combine the ranetki with orange syrup and cook for 1.5 hours in a saucepan with a thick bottom. At the end of cooking, add cinnamon.

During this time, sterilize glass containers and tin lids. After cooking, pour the jam into sterile jars, sealing tightly with lids. Store aromatic jam in a cellar with a relative humidity of 75%.

How to quickly cook in a slow cooker

The process of making jams will be made easier by a multicooker. You don't have to be at the stove while making jam. Just select the desired function on the display of kitchen appliances and watch your favorite TV series.

Ingredients:

• small Ranetki apples – 1 kilogram;
• sugar – 500 grams.

Wash and core red apples. Cut into pieces and place in a special multicooker bowl. Pour the specified amount of sugar into the apples and set the stew mode for 2 hours.

Don't forget to stir the jam so it doesn't burn. After 2 hours, grind the sweet mass through a meat grinder. Simmer for another 10 minutes in the slow cooker until fully cooked.

Pour orange jam into prepared sterilized jars and roll up the lids. Place in a cool place for storage.

How to make clear jam from ranetki

To prepare beautiful transparent jam, wild varieties of ranetki are used. Even green fruits are perfect, as they will boil in the syrup. The main ingredients are also apples of paradise and sugar.

Ingredients:

• Ranetki apples – 1 kilogram;
• citric acid – 1 full teaspoon;
• sugar – 2 kilograms;
• water – 1 glass or 200 milliliters.

It is important to choose fruits of the same size. Rinse the wounds and let the water drain. For clear jam, add citric acid.

In a small cast iron saucepan, boil citric acid and sugar. If necessary, add a little water. Place whole ranetkas into the resulting syrup and periodically pour with sweet syrup.

Check readiness by cutting the apple. The consistency should be similar to marmalade.

Do not immediately pack the finished jam into jars. It should sit for at least a day, then roll it into a sterile container. Store winter preparations in a cool, dark place. The temperature should not exceed plus 20 degrees Celsius.

Recipe for winter jam from ranetki and lemon

Lemon will add a tropical aroma to the jam. For those with a sweet tooth, it is recommended to add lemon zest and sugar. Overall, this is a simple and quick way to make jam for the winter.

Ingredients:

• lemon – 1 piece;
• ginger root for taste - optional;
• ranetki – 1.5 – 2 kilograms;
• sugar – 1.2 kilograms;
• water - glass.

Cut clean lemon into slices or any shape. Grind the ginger root on a fine grater.

Prepare the syrup: add granulated sugar to boiling water and stir. Cook for 5 – 7 minutes, then add lemon and ginger. Keep on medium heat for 15 minutes.

While cooking the syrup, peel and core the ranetkas and cut them as you like. Place fruit in boiling syrup, cook for 2 minutes, then cool. Do the procedure 3 times.

Sterilize glass jars and lids. Pour the hot jam into a glass container and cool upside down. The best place to store jam is the cellar. But if you don’t have one, then a ventilated pantry room will also do.

Making jam from ranetki with plums

Delicious jam for the winter is easy to make from seasonal country fruits - apples and plums. Apple and plum jam goes well with tea and just as a dessert. The step-by-step recipe will be useful even for experienced housewives.

Ingredients:

• ranetki – 1 kilogram;
• blue plum – 1 kilogram;
• sugar – 2 kilograms;
• filtered water - 1 large glass.

Wash the apple fruits and pierce them at the base with a wooden skewer or match. Cut the plum into pieces, remove the pit. Place the prepared ingredients in an enamel bowl or pan. In such a container the jam will retain its color.

Dissolve sugar in boiling water and pour over fruit mixture. Leave for at least 3 hours. Next, put on low heat and gradually bring to a boil.

It is advisable to cook the fruit consistency without a lid. Excess moisture during the cooking process can lead to mold formation. Also, to preserve the shape of the fruit, do not stir the jam with an aluminum spoon. Only shaking the dishes or lightly stirring with a wooden spoon is allowed.

After removing from the stove, let the plum mixture sit for 12 hours. Next, before twisting, boil and pour into sterilized jars. Fill the jars with the contents up to the neck, add a spoonful of refined oil on top, and seal the lids.

Wrap the jars in a blanket and let the apple jam cool for a day at room temperature. Store preserved food in a cellar or dark place.

How are you? In the last issue we did it for the winter. And today I propose to again discuss another similar topic, but we’ll just make jam from ranetki. But it will not be simple, but with tails. Because the fruit will not be cut into pieces, they will end up in the pan as a whole.

It is also very important to learn how to cook syrup so that it becomes transparent like a tear and plays in the sun. Then such a wonderful dessert will become one of your favorites. And everyone without exception will like it; usually the kids are delighted with it. Do you know why? The fact is that it’s funny for them to take such creations out of the cup, because apples with sticks look like little Chupa Chups. This amuses them a lot.

Yes, I myself wouldn’t mind indulging in such treats). People generally call ranetochki apples of paradise, which is true, sometimes true. Because they have a pronounced taste, from sweet to sweet and sour varieties. Not like store-bought fruits. And the most important thing is that all varieties are hard, and the pulp inside is dense, which is why the jam is certainly very tasty.

You can make such preparations starting from the end of summer, usually in August or September-October. It all depends on where you live.

I think that with this selection you will easily figure it out and become a culinary master. Choose the recipe you like and go ahead and create some magic in the kitchen. If something is unclear, write to us and we’ll discuss it.

It is the ranetkas that contain a large amount of pectin, this will give us thickness in the finished product. That is, there is no need to add special additives in the form of thickeners (such as gelatin, agar-agar and others). But to get a beautiful and magical taste, as well as a transparent color, you need to try.

To achieve this, the small apples themselves should be soaked in water, and then simmered on the stove in their own juice. Then the color will come out amber and very tasty.

For interesting notes in taste, you can use any natural additives, such as lemon or orange zest, as well as dried apricots, cinnamon or vanillin.

Experiments are welcome. But, let’s focus now on the classic easy version, let’s not run too far.

As for the proportions of sugar, they are one to one, as always.

We will need:

• small yellow-red ranetki - 2 kg
• sugar - 2 kg
• water - 2 tbsp.
• citric acid - 0.5 tsp

Stages:

1. Select apples, choose fruits that are absolutely free of flaws and have a beautiful skin. Wash them in running water. And then carefully pierce the place where the tail is with a sharp toothpick.

2. Then prepare and boil the syrup. Place granulated sugar in a cup and add water. Then simmer over low heat until the grains dissolve. Next, add citric acid, you can replace it with lemon juice (1 tsp).

3. After adding the lemon, a reaction will occur and the mixture will begin to actively bubble. And it will even seem that it will not turn white. Don't be alarmed, this is how it should be. Stir and cook until the syrup becomes cloudy like glass.

5. Now remove the pan from the stove and immediately place a clean plate and a jar of water on it. Make it like a load. This is done so that the apples bathe in such a sweet liquid. Leave in this position overnight or 11-12 hours.

6. In the morning, remove the jar along with the plate and boil the mixture over low heat. Then do the same again. You end up needing to boil 3 times for three 10-12 hour time intervals.

7. As soon as you boil for the last time, pour the jam into sterile jars and roll up the lids. Wrap them under a blanket and put them in the cellar for storage.

8. And don’t forget to set the table and invite everyone to the tasting. Looks amazingly attractive and beautiful! It's like candy on sticks. Not for nothing, these are apples of heaven. Bon appetit!

Whole clear ranetki jam

If you leave the “legs” of the apples of paradise, this dessert will only become more beautiful and funnier. Moreover, they can later decorate various sweets, such as cakes and pastries. My husband even throws them into a cocktail.

I just want to make a reservation: if the fruits are too large, there are some, then it is better to cut them into at least halves or quarters.

In any case, there is no shame in serving such homemade preparations at a dinner party or holiday. And how happy everyone will be in winter, when the temperature outside is minus 40, and here is such a summer miracle of nature. In general, you can always surprise your guests with something.

The secret for the ranetkas to maintain their integrity during all stages of cooking is to pierce each fruit manually with a toothpick. If you don't do this before cooking, the peel will burst or crack immediately.

We will need:

• Chinese apples – 500 g
• granulated sugar - 0.5 tbsp.
• water - 0.5 tbsp.

Stages:

1. Wash the ranetkas in running water, then if the sticks are too long and clumsy, cut them off, but not to the very end. Next, take a skewer with a sharp end and make punctures in several places. If you skip this recommendation, the skin will tear during cooking. And it’s also important to take ripe fruits; you can also use slightly unripe ones, but overripe ones won’t do, as they might end up with jam.

Next, place the apples in a bowl or saucepan filled with water, and pour enough water to cover all the fruits. Bring the water to a boil. And when it starts to actively boil, throw in the ranetki and cook for exactly 5 minutes. Then carefully remove them with a slotted spoon and fill them with cold water.

2. Now prepare sugar syrup by combining half a glass of water (125 ml) with sugar. Stir and simmer until the grains dissolve. But the mixture needs to definitely boil. Next, place the fruit there and cook for 15 minutes.

When foam forms, remove it with a special spoon with holes.

3. Now all that remains is to cool and let it stand for about 2.5 hours, as if to get enough of this infusion. After the time has passed, bring the mixture back to a vigorous boil and simmer, stirring lightly, for 15 minutes. There are recipes for five minutes, but this one seems to be called fifteen minutes) because of its speed.

Pour hot into clean, sterile jars. Screw on metal lids and cool to room temperature under a warm blanket. Store in a cool place and out of direct sunlight.

Oh, and today don’t forget to invite your beloved household members for such a dessert. Eat for your health. Lick your fingers with pleasure))).

Ranetka jam with a tail for the winter - a simple recipe at home

And here is another simple and quick option for making ranetka jam, the ingredients seem to be the same, but the cooking itself and the technology are different from the previous one. Here you don’t have to boil the fruits, but immediately dip them into the ready-made sugar syrup.

The apples themselves taste like marmalade, and for some people they might taste like caramels.

We will need:

• ranetka - 1 liter jar
• sugar - 1 l
• water - 0.5 tbsp.

Stages:

1. Wash all the fragrant fruits in a basin, then wipe with a towel. Pierce each apple with a toothpick where the tail begins.

Make a sweet syrup from granulated sugar and water and as soon as it boils and there is no trace of grains left, immediately add the prepared fruit. At the same time, turn off the stove; it is important that all the fruits are directly dipped into this syrup. In this state, the apples should sit on the table for a couple of hours.

2. And then put the container on the fire and bring to a boil, select the burner mode on medium or low. Cook for only 5 minutes, and do not stir, but rather shake the bowl.

It is this shaking that also helps the fruits remain safe and sound, and you will agree that this is important!

After this time interval, cook after boiling again for 5 minutes. And immediately pour into jars, screw on the lids and store in a cool place, for example in a closet.

3. This is such a wonderful result. If you wish, you can add citric acid at the tip of the knife. It will help make the syrup lighter and will also act as an excellent preservative in the fight against mold and souring.

By the way, you can easily make such a fruit dish in a slow cooker; to do this, select the appropriate mode, for example, Frying or Multicooker, and please create more.

Apple and orange jam in a slow cooker

If you don’t like the peculiar bitterness, although I hardly feel it, then you can safely combine apples with any citrus ingredients. Or add more walnuts, ginger or cognac. A new taste is guaranteed to you. But, not about that now, use a miracle stove to speed up the process.

You see what I'm hinting at. Of course, using a multicooker, it’s a pleasure to cook with it, because the bowl in it is deep and non-stick, nothing will escape or boil.

We will need:

• ranetki - 1 kg
• sugar - 1 kg
• lemon - 0.5 pcs.
• orange - 0.5 pcs.
• water - 250 ml or 1 tbsp.

Stages:

1. Rinse the fruit and heat each apple with a toothpick, where the stick is at the base. Then place it in the multicooker bowl, add sugar, pour in water and squeeze out lemon and orange juice.

2. Close the lid and select the Simmer mode for 2 hours. Every 30 minutes, open and shake the pan with food. And after the time is up and the beep sounds, pour it hot into sterile jars and screw it under the iron lid. Bon appetit!

Recipe for jam from ranetki in syrup on the stem

I think you want your fruit to be in a jar, like amber balls, and have a tail. It is the correct recipe and the cooking technology itself that will allow you to do this. This is exactly the time-tested recipe. Which has never let anyone down.

If you have a lot of broken and crumpled apples, then you can safely make jam or jam. For this recipe you need beautiful fruits without black spots.

We will need:

• lemon acid- 0.5 tsp
• water - 3 tbsp.
• apple of paradise – 3 kg
• granulated sugar - 3 kg

Stages:

1. Select red fruits in cups; it is advisable to take them of the same size, not different ones. Candidates with a diameter of 2-3 cm are ideal.

2. Wash them thoroughly and pierce each piece with a stick. Here it is, as shown in the photo.

3. Make a sweet filling from sugar and water. Plus add citric acid for a sunny color. As soon as the syrup boils and there is no trace of sugar left, add the prepared fruits.

4. They must drown in such a mass. And boil on the stove for 14 minutes after active boiling. Then remove the pan and let cool completely.

6. Next, after about 8-10 hours, boil the jam again and cook again for 10-15 minutes. Then cool again and boil until you get the homogeneous consistency you want, usually the option of 15 minutes is suitable for everyone. When hot, pack the delicacy into clean glass jars.

7. Screw on the metal lids and check for leaks by turning the jars upside down. This is such a beauty. I wish you good luck too!

Jam from paradise apples with tails whole in syrup - the best recipe for the winter

Well, now I offer another traditional option, which I advise you to look at in this story. Sometimes it is difficult to understand something if you are preparing this dish for the first time, but with such detailed instructions in video format it is easy. Especially when it is taken from a YouTube channel. There is no doubt about it, it will turn out flawlessly.

During the cold season, over a cup of tea, remember the gentle summer with its charming fruits. Or use it to decorate all kinds of cakes and desserts.

Transparent ranetki jam - so tasty and beautiful! (recipe with cinnamon)

Undoubtedly, you will immediately want to repeat this culinary masterpiece, because its color looks like honey, and its taste is sweet and slightly sour. And the oriental seasoning makes it even more unique. In general, the delicacy turns out to be quite tender and with a pleasant new note in taste. You should rate it!

In addition, the “paradise” variety means miniature, they are a pleasure to eat, because they are so funny, like beads. This jam is in great demand today and is even sold in stores.

We will need:

• bowl of paradise ranetki - 1 kg
• cinnamon - 0.5 tsp
• lemon juice - 4 tbsp
• sugar - 1 kg
• water - 1 tbsp.

Stages:

1. Take fruits that have just been picked and inspect them. There should be no damage, and most importantly no black spots. The tails can be trimmed a little if desired.

2. Cover the washed fruits with granulated sugar. Leave them overnight or 12 hours to release the juice. To do this, add water and stir.

3. In the morning, cook for 15 minutes in 2-3 batches. That is, boil, cook for 10-15 minutes, cool. For the very last time, preferably the third time, add lemon juice, it will stabilize the color and lighten the syrup a little. Add cinnamon and cook for another 5 minutes.

4. When foam forms, you will especially see it when you add lemon juice, since it is sour. The mass will hiss and play. Remove it with a tablespoon.

5. Sterilize the jars in advance and start pouring out the treats. Next, take clean and dry lids and screw tightly and tightly.

6. Store in a cool place such as a refrigerator. It is important that the jam does not ferment and do not expose it to the sun's rays. Then everything will be fine and such a preparation will last for a very long time if you don’t eat it. Bon appetit!

That's all friends, choose the recipe you like and prepare such a beautiful and magical ranetka jam. Still, it looks more like the royal version, and that’s pleasing. Anyone who comes to your home will be happy to taste such a treat.

Good luck to everyone and see you soon. Join the group, like, share reviews and wishes. Bye.

Many people remember how our grandmothers made us jam from ranetki with a tail, which was transparent and very tasty when we were children. 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 ranetkas of a 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:

1. Take dry, clean “paradise apples”, cut off the tails a little and cut off the inflorescences.
2. Using a skewer, we pierce each wound in three places.
3. Pour water into a saucepan and put on fire.
4. When it boils, add sugar and citrus slices.
5. Mix the ingredients thoroughly and cook until boiling.
6. Then put the liqueurs in the syrup and bring to a boil.
7. Next, remove the half-finished jam from the heat, cover with a lid and leave until the morning.
8. The next day, put the mixture back on the stove and wait for the syrup to boil.
9. Cool until evening, then repeat cooking and cool until morning.
10. 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.
11. After the last heat treatment, remove the lemon slices.
12. Place the cinnamon on a piece of gauze and tie it in a knot.
13. 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 ranetkas. We cook the fruits together with the tails. It’s healthier and easier to get out of the jar.

Ingredients

Servings: – + 16

• Ranetki 2.4 kg
• Granulated sugar 2 kg
• Lemon acid 5 g
• Water 500 ml

“Paradise apples” - that’s what the people called the Ranetki. Despite its name, one cannot expect a “heavenly” taste from most varieties of ranetki. Not everyone likes hard, sour apples with a characteristic tartness. And yet they are very useful. Among apples, Ranetki are the leaders in the content of pectin, potassium, vitamins P, and B. Ranetki are small in size, so in most cases whole fruits are used to make jam. You don’t even have to cut off the ponytails: you’ll get a “cocktail” version. The preparation of ranetki preparations is planned for August - October. When exactly to expect the harvest depends on the variety of “paradise apples”.

Cooking rules

Making apple jam is easy. The main thing is to know the cooking rules, and you can take any recipe.

• Sorting of raw materials. To make ranetka jam, you need to sort out the apples. For dessert, take dense fruits without rot or wormholes. If you plan to use whole ranetki, then it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
• Preparing apples. Ranetki must be washed thoroughly. First, they are poured with cold water for 10 - 20 minutes, and then washed. The tails can be removed, but a dessert that uses whole “paradise apples” with tails looks original. They can be shortened by a third or not touched at all. Each fruit is pierced with a toothpick in several places at the base. This is necessary so that the apples remain intact during the cooking process and the skin does not burst or crack. In addition, this way the fruits are soaked in syrup faster, which reduces the cooking time of the delicacy.
• Preparation of syrup. Ranetki are dense fruits; they cannot boast of juiciness. Therefore, even to make jam, syrup is made from the cloves, rather than simmered in their own juice. It provides transparency. For the syrup you will need water and granulated sugar. Make sure there are no undissolved sugar grains left. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit decoction. The apples are dipped in boiling syrup and boiled, or the fruits are poured with cooled “sweet water”, infused, and then boiled. How long to simmer fruit in syrup depends on the specific recipe. The cooking time affects the thickness of the syrup, but not the clarity of the jam.
• Sunset. The jam is rolled up hot. Jars and lids must be sterilized beforehand. It is important to ensure that the jars are hermetically sealed. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam will cool does not drop below + 22 C°, you can skip the wrapping step.

How to maintain integrity and remove bitterness

Some housewives are successful at making jam, others not so much. All because you need to know culinary tricks. The jam will turn out bright and beautiful if the following conditions are met.

• Interesting additives. Zest, cinnamon, grated ginger, vanilla - all this will make the taste of the jam brighter. A dessert with interesting notes can be obtained by adding cognac, walnuts, and dried apricots.
• Be careful with the bones. If you use lemon, make sure that no citrus seeds get into the jam. Otherwise the dessert will be bitter. For the same reason, orange slices should be seedless.
• Maintaining integrity. To avoid damaging the fruit, it is not recommended to stir the jam. Shake the container during cooking: this will help avoid burning and the apples of paradise will remain intact. You should also avoid stirring if you are preparing jam from slices: the pieces are easy to damage, as a result of which they will boil, and the dessert should have a “marmalade” feel.

To determine if the jam is ready, drop a drop onto a cold surface. The drop should not spread. Readiness is judged by the transparency of the apples. If you are preparing a dessert from whole fruits, then remove one and cut it. When the ranetka resembles marmalade, the jam can be removed from the stove.

Transparent jam from ranetki with a tail: a selection of traditional recipes...

The housewife should be prepared for the fact that the process takes a lot of time. The treat should turn out jelly-like, but without excess density. You can achieve a balanced taste and the right consistency by boiling the product several times. The technology resembles the “five-minute” method, but each approach takes more than five minutes: the fruits need time to caramelize in the syrup.

Although all recipes indicate the amount of granulated sugar, the sweetness of the jam can be adjusted to your liking. Consider whether your ranetki are sour or sweet and sour.

From whole fruits

Peculiarities. Even a novice housewife can repeat a simple recipe for ranetki jam. The dessert is aromatic due to the addition of cinnamon and citrus juice.

Components:

• “paradise apples” - 3 kg;
• water for syrup - 500 ml;
• sugar - 2 kg;
• lemon - half a citrus;
• ground cinnamon - a tablespoon.

Preparation

1. Wash the apples thoroughly. Remove the stems and pierce each fruit at the base with a toothpick.
2. Boil water in a saucepan. Place some apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
3. Place the scalded apples in ice water. This way they will maintain the integrity of the dessert.
4. Prepare the syrup. To do this, dissolve all the sugar in 500 ml of water (the syrup should boil for three minutes).
5. When the syrup has cooled, pour it over the previously prepared apples.
6. Leave the workpiece for three to four hours. During this time, the ranetki will be soaked in syrup.
7. After the time has passed, boil the jam for 20 minutes over low heat. Sprinkle in the cinnamon.
8. Remove the jam from the heat. Forget about prepping for six hours.
9. Squeeze lemon juice into the jam.
10. Repeat the “boiling - cooling” cycle twice.
11. Pour the hot dessert into jars and roll up.

Whole apples in jam should remain firm. They can be used to decorate desserts.

From apples with tails

Peculiarities. Transparent jam from whole ranetkas looks especially beautiful if you leave the tails on the fruits. Dessert apples with ponytails can be used to garnish cocktails and baked goods.

Components:

• sweet and sour ranetki - 1 kg;
• water - glass;
• sugar - 1 kg;
• citric acid - half a teaspoon.

Preparation

1. Wash the apples thoroughly, do not remove the stems. Using a toothpick, make a puncture at the base of each fruit.
2. Mix sugar, water, lemon. Boil the syrup.
3. Pour hot syrup over prepared apples. Boil for ten minutes.
4. Give dessert a “break” for five hours.
5. Boil the apples again, but now for 20 minutes.
6. Forget about prepping for the day.
7. The last step is to bring to a boil and place in a sterile container.

“Limonka” plays the role of a preservative and “clarifier”. Instead of citric acid, you can use lemon juice. Half a citrus is enough.

In slices

Peculiarities. If you get a large variety of “paradise apples”, prepare jam from ranetki in slices. It is important that the slices do not become overcooked: they should be clearly felt. To maintain their integrity, stir the mixture gently while cooking. Delicious ranetki jam with a citrus aroma will win the hearts of gourmets.

Components:

• medium-sized ranetki - 2 kg;
• water - 400 ml;
• sugar - 1 kg;
• orange - one.

Preparation

1. Prepare the ranetki: wash, remove the tails. First, cut the apples in half, cut out the core, and then chop into thin slices.
2. Place apple slices in a saucepan. Add sugar.
3. Squeeze the juice from the orange and grate the zest. Add everything to the “sugar” apples.
4. Leave the mixture for two hours.
5. After the time has passed, remove the apple slices from the resulting juice. This is convenient to do with a slotted spoon.
6. Add water to the juice and bring to a boil.
7. When the syrup boils, add the ranetka slices that you took out earlier into the pan. Boil for 15 minutes.
8. Leave the jam to sit at room temperature overnight.
9. In the morning, boil the treat for 30 minutes. Roll up.

There is a secret to maintaining the integrity of the slices in jam. You need to soak them for 20 minutes in a soda solution. Take a teaspoon of soda for 1 liter of water. After soaking, the slices must be thoroughly rinsed under running water. They are immediately poured with syrup and boiled twice for 15 - 20 minutes. Boiling is repeated only after the delicacy has completely cooled.

Ranetki jam can become a real gastronomic surprise if you move away from classic recipes. Try making a treat with nuts, cognac or apple juice.

Nut

Peculiarities. A novice cook can repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and pulp should not get in.

Components:

• sweet and sour ranetki - 1.2 kg;
• walnut kernels - 1.5 cups;
• sugar - 900 g;
• lemon - one small one;
• ground cinnamon - teaspoon;
• water from the filter - a glass.

Preparation

1. Prepare the ranetki: wash, remove the tails, make punctures with a toothpick.
2. Squeeze the juice from the lemon and grate the zest.
3. Stir sugar in water. Bring to a boil.
4. Add lemon juice and cinnamon to the syrup. After thoroughly stirring, boil the syrup with the new ingredients for two minutes.
5. Pour ranetki and nuts into the syrup. Shake the container to mix the ingredients.
6. Wait for it to boil. Reduce heat to low and simmer for 15 minutes.
7. Remove the workpiece from the heat and wait until it cools completely. Then bring to a boil again, boil for ten minutes, leave the mixture to cool.
8. Repeat cooking and cooling twice more, after which you can put it in jars and roll up.

With cognac in a slow cooker

Peculiarities. Ranetka jam with nut and cognac notes turns out incredibly aromatic. The spicy dessert can be prepared in a saucepan, but a slow cooker is more convenient and, according to housewives, the delicacy turns out tastier.

Components:

• ranetki - 1 kg;
• walnuts (shelled) - 200 g;
• sugar - 180 g;
• lemon - one large;
• laurel - two leaves;
• cognac - two tablespoons;
• clean water - 100 ml.

Preparation

1. Wash the wounds thoroughly. Make a couple of punctures with a toothpick.
2. Scald the washed lemon with boiling water. Squeeze and strain the juice, prepare the zest.
3. Pour 100 ml of boiling water into the multicooker bowl. Dissolve sugar in water.
4. Dip the ranetki into the syrup, add lemon juice, zest, and bay leaves. Stir gently.
5. Set the “Baking” mode for 25 minutes.
6. After the signal, open the lid and remove the bay leaves. Pour in cognac, add nuts.
7. Start the “Baking” mode for 15 minutes.
8. Place the hot dessert into sterile jars. Cork it.

Ranetka jam can be prepared in a slow cooker according to any recipe. Replace cooking on the stove with cooking in the “Baking” mode, adding five minutes to the time specified in the recipe.

With apple juice

Peculiarities. Winter ranetka jam prepared according to this recipe turns out as clear as a tear. The trick is to use apple juice instead of water to make the syrup. The jam has a rich taste.

Components:

• ranetki - 1.5 kg;
• sugar - 1 kg;
• apple juice - a glass.

Preparation

1. Wash the “paradise apples” thoroughly, remove the stems, and pierce each wound with a toothpick.
2. Boil the prepared apples in boiling water for just two minutes.
3. Remove the ranetki from the water using a slotted spoon. Pour cold water from the filter over the fruit. Leave it overnight.
4. In the morning, drain the water. Dry the apples in a colander.
5. Combine apple juice and sugar. Stir thoroughly to avoid any crystals. Boil the syrup. It will be ready immediately after boiling.
6. Pour hot syrup over ranetki. Let the mixture cool.
7. After the syrup has cooled, set the delicacy to cook. Bring to a light boil, reduce heat and cook for 20 minutes. The syrup and fruits should be transparent.
8. Pack the treat in a sterile container. Cork it.

You can adjust the thickness of the jam to your liking. Take more juice initially if you like liquid jam. The desired thickness can be easily achieved by boiling longer than indicated in the recipe.

You can make ranetka jam with the addition of seasonal fruits and berries. Plum, sea buckthorn, lingonberry, pear, and chokeberry harmoniously complement the taste of “paradise apples.” Jam with “additives” turns out tasty, but loses its transparency: fruits and berries “give up” their color.

Reviews: “Don’t tear off the tails!”

It didn't work out last year. Everything was overcooked, despite the fact that I pierced each apple, poured it with slightly cooled sugar syrup several times, then drained it again, reheated it and poured it in, and so on again 5 times.

Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Under no circumstances should the tails be torn off!!! It’s so wonderful to read a book on a rainy winter evening, drinking hot tea with a bite of ranetka, taking it out of the syrup by the tail.

Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html