How to bake ranetki in the oven. Preservation of wounds. With orange peels and nuts

There are a lot of apples in my garden. Every two days I pick a whole bag of medium sized ripe apples. The whole family ate them fresh. apple jam also prepared for the future - several dozen three-liter cans, for themselves and their families. But I want something tasty to drink with tea. We decided to do it. There are a lot of recipes for apples prepared in this way. So I decided to summarize the experience of many culinary experts in this article.

Simply baked apples in the oven

Baked apples with sugar

1. Wash apples of medium or large size.


2. While the oven is heating, make a cut at the top of the apples with a knife, and pour 1 teaspoon of sugar there.


3. You can sprinkle cinnamon on top if you like.


4. Put the apples in the oven for 25 minutes


5. This dessert is served with whipped cream.

Baked apples with jam

1. My apples are large.


2. Preheat the oven to 180 degrees Celsius


3. Cut the core and pour the jam there.


4. Put on a pan


5. When heated, pour water


6. Put in the oven for 30 minutes


7. Then pour over the syrup remaining in the pan.

Baked apples with butter

1. My apples are large.


2. Preheat the oven to 180 degrees Celsius


3. Cut the core of apples and put a piece of butter there, rolled in sugar or powdered sugar.


4. We line a baking sheet with a sheet of foil of a suitable size.


5. We put a sheet with apples for 30 minutes in an already heated oven.

Baked apples with honey and lemon

1. My apples are large.


2. We heat the oven to 180 degrees Celsius.


3. Cut the core of the apples.


4. Mix honey and lemon juice in a 1:1 ratio. It has a sweet and sour taste.


5. Half fill the hole in the apples with the mixture.


6. Bake apples until done.

Honey during cooking in the oven begins to foam and goes beyond the recess in the apple. So add honey exactly half of the recess.

Also bake apples, especially large ones you can with raisins, cottage cheese, cheese, cherries, plums and other berries and products. In any case, you should choose the most suitable recipe for making baked apples in the oven for yourself.

The most interesting thing is that in baked apples all useful substances and microelements are almost completely preserved due to the fact that they are inside an apple, like in a thermos. Baked apples are much better absorbed by the digestive system. They are much easier to chew as they are already soft.

Video on how to bake apples

Ranetok jam is a very appetizing delicacy that can be served with tea or spread on crispy bread. You can prepare a delicacy during the ripening season of small apples and eat right away, or you can prepare it for future use. To give a special flavor to the dish, pears, lemon and even dried apricots are often added.

How to cook jam from ranetok?

Preparing jam is not at all difficult. It turns out fragrant and very appetizing. Simple Recommendations, presented below, will help to cope with the task perfectly and make the cooking process as easy as possible.

1. The most tender jam from ranetki is obtained when the steamed fruits are rubbed through a sieve.
2. Fruits can be passed through a meat grinder, it is faster than rubbed through a sieve. But this method is more acceptable when you need to process a large amount of products, because there is much more waste with it.
3. When cooking jam, the mass must be stirred all the time so that it does not stick to the walls of the dishes.
4. Only fully ripe ranetki, in which there is a lot of pectin, are suitable for cooking jam.

Jam from ranetki for the winter - a simple recipe

A simple marmalade from ranetki can be prepared by everyone. This is not at all difficult, although it requires an investment of time and effort. Cook jam in a large wide bowl - a basin is ideal for these purposes. Due to the fact that the surface area is large, the liquid from the jam will evaporate better, and it will cook faster.

Ingredients:

• ranetki - 1 kg;
• sugar - 500 g.

Cooking

1. The washed ranetki are poured into a saucepan, about 100 ml of water is poured in and they are evaporated over low heat for 50 minutes until soft.
2. Then, using a pusher, grind them through a sieve.
3. The resulting pulp is placed in a saucepan, add sugar and, stirring, cook the mass to the desired density.
4. Lay out the marmalade from ranetki in sterile jars and roll up.

Jam from ranetki for the winter through a meat grinder

Jam from ranetki through a meat grinder is cooked faster than with other methods of preparing apples. And in order for the jam to burn less during the cooking process, you can first boil the fruit mass until it thickens slightly, and then add granulated sugar and cook the appetizing jam until fully cooked.

Ingredients:

• ranetki - 5 kg;
• sugar - 1.5 kg.

Cooking

1. Ranetki are cleaned from the core and passed through a meat grinder.
2. Sugar is added and boiled to the desired density, and then the jam from fragrant ranetki is distributed over jars and corked.

Jam can also be made from the smallest fruits. And to speed up the process of chopping fruit, you can use modern kitchen helpers, such as a food processor or immersion blender, instead of a traditional sieve. The readiness of the jam is determined as follows - periodically run a spatula along the bottom of the container - when the resulting path is slowly drawn in, then the delicacy is ready.

Ingredients:

• ranetki - 1 kg;
• granulated sugar - 250 g;
• drinking water - 100 ml.

Cooking

1. Apples are cut into 4 parts, removing the core.
2. Pour in water and boil until soft.
3. Using a blender, turn the mass into a puree.
4. Pour sugar and boil jam from small ranetki to the desired density, and then pour into jars and roll up.

Jam from ranetki and pears

The recipe for ranetki jam at home, presented below, will help you prepare a fragrant delicacy that has a simply excellent taste, because in addition to the main component, pears and lemon are also added to it. If you want the jam to come out without sourness, then instead of lemon juice, you can add grated zest.

Ingredients:

• pears - 1 kg;
• ranetki -1 kg;
• sugar - 550 g;
• lemon - 1 pc.

Cooking

1. Pears and ranetki are washed, cut into slices and passed through a meat grinder.
2. The resulting mass is boiled until thickened - it will take about an hour.
3. Pour sugar, add lemon juice and boil until the desired consistency.
4. Hot marmalade from ranetki is laid out in jars and corked.

Jam from ranetki without sugar for the winter

The recipe for ranetki jam without the addition of granulated sugar allows you to prepare a completely natural and healthy delicacy, but due to the fact that sugar acts as preservatives, preparations without its use may not stand for a long time, but ferment. To prevent this from happening, jam jars must be sterilized in a water bath.

Ingredients:

• ranetki - 1 kg;
• water - 200 ml.

Cooking

1. Ranetki cut into pieces, pour water and boil for 15 minutes.
2. The softened fruits are ground through a sieve and the resulting puree is boiled to a density.
3. The finished product is laid out in half-liter jars and sterilized for 15 minutes, and then rolled up.

Jam from ranetki with lemon

Jam from ranetki with lemon for the winter turns out to be especially tasty and not too cloying. It is something that will appeal to those who do not like too sweet blanks. Pleasant sourness and light aroma of citrus fruits make the delicacy special. In the future, it can be used as a filling in homemade cakes.

Ingredients:

• ranetki - 3 kg;
• lemon - 1 pc.;
• sugar - 2 kg;
• water - 500 ml.

Cooking

1. Ranetki pour water and boil until soft.
2. Rub the fruit through a sieve.
3. Add grated lemon zest and chopped lemon pulp.
4. Pour sugar and, stirring, boil for about half an hour.
5. The jam is distributed among the jars and corked.

Jam from ranetki with dried apricots for the winter

Jam from ranetki and dried apricots is a bright sweet dish that pleases the eye. If not too soft dried apricots are used, then it must first be poured with boiling water and left until softened, and only after that pass it through a meat grinder along with ranetki. You can store such jam in an apartment, that is, without a cellar.

Ingredients:

• ranetki - 2 kg;
• dried apricots - 300 g;
• sugar - 1 kg.

Cooking

1. Peeled apples are passed through a meat grinder along with dried apricots, sugar is added.
2. Stir well, place on the stove and cook after boiling for 50 minutes.
3. They lay out a thick jam from ranetki for the winter in jars and roll them up.

Jam from ranetki in the oven for the winter

Jam from ranetki in the oven turns out to be just as tasty as with other methods of preparing fruits. Due to the fact that when baking from heavenly apples, as they are also called, part of the moisture is evaporated, the puree later has a thicker consistency. Due to this, the cooking time of jam is further reduced.

Ingredients:

• ranetki - 3 kg;
• sugar.

Cooking

1. Apples are cut in half, placed cut up on a baking sheet and baked at 180 degrees for half an hour.
2. The finished fruits are ground through a sieve, and sugar is added - 600 g of granulated sugar is needed per 1 liter of puree.
3. On low heat, bring the jam to readiness, pour into jars and cork.

Jam from ranetki for the winter in a slow cooker

Jam from ranetki in a slow cooker can be prepared in the same way as traditional way on the stove. The only thing is that it will not be possible to cook a large amount of goodies, because the dimensions of the bowl are very limited. And in order to shorten the cooking process, the delicacy can be brought to readiness not on “Stew”, but on “Baking”. But then you need to monitor the process more closely and stir the jam more often so that it does not burn.

Making marmalade from ranetki for the winter is one of the favorite autumn activities of many domestic housewives. This product is valued not only for its taste, but also for its ability to nourish the body with essential vitamins in the cold season. Apple jam - a must winter dessert Russian table. But not many people know how many varieties of marmalade jam exist.

Although apples are an extremely common fruit, not everyone knows how to properly make jam from them. They cannot stand haste, so they are not suitable for making “quick jam”. They need to be boiled well, sometimes in several approaches.

Choice of ranetok

The main advantages of ranetki are their sweetness and aroma. In order for them to be fully preserved in jam, fruits that are already well ripened are chosen. Pay attention to the juiciness and softness of the pulp. At the same time, it is allowed to take fruits with damage - their presence does not play a special role.

Options for making marmalade from ranetki at home

Ranetok jam is one of the simplest and most affordable preparations for the winter. There are many varieties of jam from this variety of apples. Some of them are listed below.

simple recipe

For the most simple recipe making winter jam from ranetki takes only two ingredients:

• sugar;
• fruit.

The proportions of apples and sugar are 1:0.5. And they cook it in an enamel bowl. Usually in the pelvis.

In order to prepare the workpiece, it is necessary to simmer washed apples in a basin with a small amount of water over low heat. The lid is kept closed. Time is one hour. Readiness is checked with a knife.

The boiled fruits are rubbed through a sieve or ground in a meat grinder. In the latter case, they are pre-cleaned. Pour sugar into the resulting mass and continue cooking over low heat until the desired consistency is reached.

In the oven

When cooking jam with the help of an oven, a slightly different taste is obtained. It is also sweeter, since the proportion of fruit and sugar here is 1 to 1.

To make this jam, apples are cut in half and the core is removed. Lay out on a baking sheet in a single layer, adding a little water. Placed in the oven and baked at a temperature of about 160 degrees.

Baked apples are rubbed through a sieve to obtain a puree. Determine its mass and add the right amount of sugar. Jam is boiled over low heat, stirring constantly - the final result should be thick.

In a slow cooker

For many families, the multicooker has become an indispensable kitchen appliance. You can also make wonderful ranetki jam in it.

Of the ingredients you only need:

• apples - 1 kilogram;
• sugar - half a kilogram.

This time, the fruits are not only washed, but also cleaned, and also cut into slices. Having previously prepared, they are placed in a multicooker bowl and covered with the right amount of sugar (sweet teeth are allowed to increase its amount, as in the case of sour varieties).

Jam is prepared in the "Extinguishing" mode for at least two hours, stirring every half hour. When it is ready, the future workpiece is allowed to cool. After that, it is crushed in a blender and returned to the slow cooker, where it languishes in the "Baking" mode for about 10 minutes.

Sugarless

There are many people who cannot consume sugar or do not like it. To such fans healthy eating We suggest making jam without sugar. But, it is worth considering that it is not intended for long-term storage.

For him take:

• 1 kilogram of fruit;
• 1 glass of water.

Apples are peeled and chopped. After that, place in a cooking dish and pour the specified amount of water. Cook until softened (about a quarter of an hour).

The softened ranetki are rubbed through a sieve to obtain a puree, which is boiled down to the desired consistency.

With lemon

For lovers of preparations with a touch of sourness, ranetki jam with lemon is suitable. Cooking it is no more difficult than other blanks. Unless you need an additional ingredient - lemon. It is placed at the rate of: a third of the fruit per kilogram of apples. You will also need:

• 700 grams of sugar;
• 100 milliliters of water.

Prepared fruits are boiled in water over low heat for an hour. When they become soft enough - grind to a state of coarse puree.

Pulp and grated lemon zest, sugar are added to the puree. Additionally, boil until the desired consistency (about half an hour).

With orange peels and nuts

Fans of thick fragrant jam will appreciate the preparation, where, in addition to apples, there are nuts and orange peel. For him, per kilogram of fruit take:

• half a kilo of sugar;
• peel of one orange;
• 30 grams of any nuts.

Previously, apples are baked in the oven in the same way as when making jam from baked ranetki. Then grind it into a puree with a blender.

Puree with sugar is boiled for one hour, adding the remaining ingredients 15-20 minutes before the end of cooking. The jam should take on an orange tint.

with ginger

Jam with ginger has exceptional benefits. It is an indispensable product for the winter months, when colds and various viral diseases prevail. Per kilogram of apples, for its preparation they take:

• 5 grams of ginger;
• 800 grams of sugar;
• half a liter of water.

Peel the fruits and set aside the peeling. The latter are boiled in water to obtain apple broth for 20 minutes. When the broth is ready, it is filtered and sugar is added to it; as soon as it dissolves - apples, which are simmered until softened.

When the apples are completely softened, chopped ginger is added and cooked until thickened.

How to store jam

Storage of jam depends on whether it is rolled up in sterile jars or not. In the first case, it can be stored in a place where there is no access to direct sunlight and not hot, up to three years.

Prepare the necessary ingredients for the pie in advance. Preferably they should all be at room temperature. To do this, take food out of the refrigerator in advance.

Rinse apples well under water, dry, remove seeds and cut into small slices. If the apples are sweet, you can sprinkle them with lemon juice; for charlotte, it is better to take sour apples. Apple cores should not be thrown away, you can cook compote from them.

Pour sugar, a pinch of salt into a mixing bowl and beat in eggs.

Beat everything together with a mixer, you need to do this for 5-7 minutes, no less, this is a prerequisite to get a tender, airy cake.

Add the sifted flour with baking powder to the well-beaten egg mixture, mix quickly and gently. Make it a rule to always add only SIFTED flour to any pastry. By the way, if the mixture is properly whipped, you can not add baking powder to the dough, the cake will also turn out lush and tall.

Add cooked apples to the dough.

Mix quickly. AT this case fast and precise actions are a guarantee of good baking. Cover the baking dish with cooking paper, grease the walls with a small amount of butter and sprinkle with flour, shake out the excess flour. Fill out the form with the prepared dough.

Bake a Charlotte pie with ranetki in a well-heated oven at 180 degrees for 35-40 minutes, taking into account the characteristics of your oven. Carefully open the oven door and check the readiness for a dry match, if the match comes out dry, the cake is ready, turn off the heat and after a couple of minutes remove the charlotte from the oven.

Release the finished charlotte with ranetki from the mold and cool on the wire rack.

Crispy thin crust on top, tender velvety flesh, amazing aroma of this simple but rich-tasting pie!

Well, very gentle!

Boil the ranetki until soft in a small amount of water, making sure that they do not burn (the consistency of the finished puree depends on the amount of water). Then ranetki are rubbed through a sieve, sugar is added and again brought to a boil with constant stirring! Sugar to taste, but of course it’s better not to put a lot, you can add it with direct use. We put it in sterile jars and roll it up. We use it in its pure form or with the addition of cream (beat with a mixer, blender). Delicious, you can't pull it by the ears.

Ranet puree. Option 2

I made mashed potatoes, it turned out very tasty, especially if you have small children. Better than purchased.

1. You fall asleep unpeeled ranetki in a pot of water and boil min. ten.
2. Then you wipe them through a combine (who has one) or a sieve. (Waste can be thrown away or left for compote in the winter)
3. Add sugar to the resulting mass: 1 liter. 300-400 gr., boil for another min. 10-15.

And that's all. I don't think it's hard and fast. Good luck to you.

Jam from ranetki

We wash the ranetki, put them entirely on a baking sheet and in the oven, about 150 degrees. They languish until they become soft. Then we wipe it on a sieve, we have Mulineks. Weigh the net weight. The proportion is for 1 kg. 1 kg is taken from the ranetok. 200 gr. sugar, you can add 0.5 cups of water. Cook until a drop (dropped on a saucer) stops spreading strongly. It's about an hour. Pour the hot mass into jars, cool at room temperature and in the cold. I close with plastic lids, or twist. It turns out a thick jam. Even for sandwiches, even for baking. I did the same with the pears. Delicious.

Compote from ranetki

For many years I have been doing this: I fill the jar with ranets by a third (we don’t eat them in compote, so there are so few), pour boiling water, drain, + 300 g of sugar, heat the syrup until the sugar dissolves, fill them with ranets again, roll them up and under the “fur coat” . Stored at room temperature. Compote with chokeberry is especially tasty, and the color is amazing!

Whole runet jam

1. We take 1 kg of ranetki, select whole ones (not cracked and not wormy), wash them, do not tear off the tails !!!, prick with a toothpick
2. We cook syrup in an enamel bowl: 1-1.2 kg of sugar (depending on which ranetki, sour or sweet), 0.25-0.5 tbsp. water (again, depending on what ranetki, some give little juice, some give a lot).
3. We are waiting for the syrup to boil and throw ranetki there, mix gently and wait for it to boil. As soon as it boils, remove from heat, cover with a clean towel and set for 6-12 hours
4. After 6-12 hours, put on the stove and bring to a boil again, remove from the stove.

I sometimes stand 2 times (in this case, after the 2nd cooking, we pour it into sterilized jars), sometimes 3 times. The difference is that after 2 times inside the ranetki, as it were, dampish-sour, after 3 times they are completely saturated with sugar syrup.