How to make jam from whole ranetki. Step-by-step photo recipe for making jam from whole ranetki with tails for the winter. Ranetka jam with cinnamon

Transparent jam from ranetki with a tail is a delicacy. Many housewives will agree with this, because miniature tart apples, soaked in sugar syrup and a wonderful aroma, are attractive in appearance, which allows you to enjoy them both as an independent sweet dessert and as an effective decoration for cakes and pastries.

How to make jam from ranetki with tails?

Transparent paradise apple jam is somewhat different from fruits cooked in the traditional way. The fact is that ranetki lack juicy pulp, so they are pierced through with a toothpick, filled with sweet syrup and set aside for several hours to soak. Then, boil in three stages for 10 minutes, at intervals, and leave until cool.

1. with tails it will only work if there are high-quality fruits. It is better that the apples are the same size: this way they will cook evenly and will look more appetizing when served.
2. The amount of sugar for preparation depends on the taste of the fruit. Traditionally, sugar and berries are taken in a 1:1 ratio; for very sour fruits, the amount of sugar increases by 1.5 times.
3. To make the jam transparent, add citric acid or juice; to improve the taste, add citrus zest, ginger, and cinnamon.

Jam from small ranetki with a tail

Jam made from ranetki with a tail is a popular delicacy in Siberia and the Far East. Local housewives are famous for their diameter from 1.5 to 3 centimeters, so they know that it is important to properly soak small ranetki. To do this, they are boiled in syrup and left under pressure for a day, as required by the traditional recipe.

Ingredients:

• ranetki - 2 kg;
• sugar - 2.5 kg;
• water - 500 ml;
• citric acid - 1/4 teaspoon.

Preparation

1. Pierce each apple with a toothpick.
2. Pour sugar and citric acid into water and boil until the crystals dissolve.
3. Immerse the ranetki in the syrup and simmer over low heat for 10 minutes.
4. Cover the apples with a plate and place under a load for a day, then boil for 8 minutes and place small ranettes with a tail into sterile jars.

Fans of simple but no less tasty delicacies can make jam from wild ranetki with tails. This variety of apples has a special forest aroma and contains a lot of pectin, which adds viscosity and thickness to the jam. It should be borne in mind that wild ranetka is much tougher than garden ranetki, so the cooking time is increased to 40 minutes.

Ingredients:

• wild ranetki - 3 kg;
• sugar - 3.5 kg;
• water - 700 ml.

Preparation

1. Fill the washed ranetki with water, add sugar and cook over low heat for 40 minutes.
2. Divide into jars.

Those who want to welcome guests on a grand scale will find the recipe for jam from paradise apples with royal tails useful, because in addition to the excellent combination of paradise apples with lemon slices and nuts, which give the jam a honey color and thickness, the delicacy is baked in the oven using ancient technology, which makes it memorable and worthy the king himself.

Ingredients:

• ranetki - 1.5 kg;
• sugar - 2 kg;
• water - 400 ml;
• lemon - 1 pc.;
• walnuts - 250 g.

Preparation

1. Pour water over sugar and boil until smooth.
2. Place prepared ranetki, peeled lemon slices, chopped nuts into the syrup and simmer for 10 minutes.
3. Transfer to a pot and cook at 250 degrees for 20 minutes.
4. Reduce the temperature and cook the completely transparent ranetki jam for 3 hours.

Ranetka jam with cinnamon tail

Gourmets with a sweet tooth will definitely prefer jam from paradise apples with tails with the addition of cinnamon. First of all, this is a great way to diversify the taste in a simple and accessible way, and given that the spice is a classic addition to various apple desserts, there is no doubt that the jam will turn out even more flavorful.

Ingredients:

• ranetki - 1 kg;
• sugar - 1.2 kg;
• water - 150 ml;
• cinnamon - a pinch.

Preparation

1. Boil syrup from sugar and water, put chopped ranetki in it and cook for 7 minutes.
2. Leave the workpiece for 5 hours.
3. Repeat the procedure twice.
4. During the last cooking, add cinnamon and place the clear jam from ranetki with a tail into jars.

Each recipe for jam ranetki with tails has its own characteristics. The fact is that apples of paradise differ in variety and, for this reason, differ in taste, structure and appearance. Thus, yellow fruits are characterized by juicy pulp, sun-colored skin and a very sour, tart taste, which a large amount of sugar will help remove.

Ingredients:

• ranetki - 1 kg;
• sugar - 1.5 kg;
• water - 350 ml.

Preparation

1. Prick the Ranetki and blanch for 3 minutes.
2. Boil syrup from water and sugar and immerse the ranetki in it for 4 hours.
3. Boil for 5 minutes and set aside again.
4. Repeat the process again and divide the jam into jars.

A lack of time is not a reason to refuse a fragrant delicacy, because clear jam from whole ranetki can be cooked according to a “lazy” recipe. This method will allow you to avoid repeated heat treatment of the fruit, which will reduce cooking to 2.5 hours, most of which will be required for infusing and cooling the product.

Ingredients:

• ranetki - 2.5 kg;
• sugar - 2.5 kg;
• water - 600 ml.

Preparation

1. Prick the ranetki with a toothpick and blanch for 5 minutes.
2. Boil syrup from water and sugar and dip the ranetki into it.
3. Simmer the fruit over low heat for 30 minutes.
4. Leave for 2 hours and pour into jars.

Jam from whole ranetkas with tails in a slow cooker will turn out no worse than in ordinary containers. The modern unit will not only preserve all the nutritional and aesthetic qualities of the fruit, but will also provide convenience to housewives: during traditional cooking, they had to move the container with the delicacy from place to place, which is impossible when working with a multicooker.

Don’t know what ranetki are? These are small apples that arouse interest with their non-standard appearance not only among children, but also among adults. These apples are considered the earliest, the fruits are very juicy. Ranetka jam is tasty and aromatic. It will delight you with its taste during a family tea party: a sip of tea with this jam is ideal. Jam can also be used as a filling for various types of baked goods. To get an excellent result, you need to know some secrets of making ranetki jam. It is important to remember that to make jam with apple pieces, you should choose dense fruits that will not soften during cooking.

Recipe No. 1

Ingredients:

• Ranetki – 1000 gr
• Drinking water – 1 tbsp
• Granulated sugar – 1000 gr

How to cook:

• Ranetki need to be prepared, namely, remove the tail, remove the seeds, after cutting each apple. Whether to peel is your choice, in this case it is not a fundamental point.
• Further actions depend on how hard our apples are: if they are hard, they should be boiled for 4-5 minutes. If the apples are soft, they do not need to be pre-heated.
• Cook the syrup: pour water into a saucepan and add sugar there.
• When the syrup boils, pour the ranetki into it and mix.
• Let the apples boil for 15 minutes, then turn off the heat and let the jam brew for 5 hours.
• Bring the mixture to a boil again and leave for the same time. The same procedure must be done again, after which we bring the jam to readiness.
• If the jam seems very sweet, you can add lemon juice to taste.
• The jam is ready and can be poured into jars.

Recipe No. 2

Ingredients:

• Ranetki – 2 kg
• Boiled water – 400 ml
• Granulated sugar – 1 ½ kg
• Orange – 1 pc.

How to cook:

• To begin, place the ranetki in a bowl and fill with cool water. They should remain in this state for 10 minutes. When time has passed, the fruits should be thoroughly washed and excess water allowed to drain; a colander will help with this.
• Cut the apples in half, remove the stems and cut out the core with seeds.
• We cut the ranetki into slices, their thickness should be no more than 2 cm. To avoid blackening of the apples, it is better to cut them intensively so that oxidation does not occur when exposed to air.
• To make the jam tender, some housewives remove the peel when preparing apples for cooking. But before you do this, you need to think about what you want more: deprive the apples of almost all the vitamins contained in the peel, or get jam that will be more tender.
• Place the apples in a bowl in which the jam will be cooked and sprinkle them with sugar.
• Squeeze the juice from the orange and pour it over the apples. In addition to the aroma, orange juice performs 2 more functions during the preparation process: it makes the juice more intense in the ranetki, and in addition, it prevents them from quickly oxidizing.
• Leave the prepared mass for several hours.
• Carefully remove the apple slices. Mix the remaining syrup in the pan and pour boiled water into it.
• Place the syrup on the fire and bring to a boil, stirring occasionally.
• After the syrup boils, dip our apples into it and cook over medium heat for a quarter of an hour. It is not recommended to mix the jam, so as not to damage the integrity of the ranetkas; you can only gently shake it several times.
• Remove the bowl from the heat. Let the jam sit overnight. The next day, cook the jam again over low heat for 30 minutes. At the same time, the syrup should thicken and the ranetki should caramelize.
• We put the delicacy into pre-prepared jars and seal it for the winter.

Bon appetit!

I really love Ranetki apples for their beautiful appearance and amazing aroma.

Today I want to tell you how to make clear ranetka jam in slices for the winter.

To get truly tasty, transparent jam, you need to take into account some nuances. The jam should be cooked in three stages at intervals of 6-12 hours. Yes, it will take a lot of time, but the result is worth it. The apple slices will be saturated with syrup, thicken and remain intact. The syrup will thicken and take on a bright amber color.

This jam will become a favorite treat in winter. You can serve pancakes, pancakes, cheesecakes, porridge and much more with it.

While the ranetka season is not over, hurry to make delicious preparations.

To prepare jam from ranetki in slices, prepare the necessary set of ingredients.

Sort through the apples and use only ripe and firm fruits. Wash them in cold water and remove the tails.

Cut the ranetki into slices, removing the core.

Place the apples in a suitable sized saucepan and sprinkle with sugar. Shake the pan a little so that the sugar is evenly distributed throughout all the holes. Cover the pan with a lid and leave at room temperature for 3-4 hours, or better yet, overnight.

The apples will release juice in which the sugar will completely or partially melt.

To get clear jam with whole slices, it needs to be cooked in several stages. Place the pan on the fire and bring to a boil, reducing the heat to low, and simmer the jam for 5 minutes. At the same time, you should not stir it, so as not to damage the apple slices; you can only lightly press them with a spatula so that they are immersed in the syrup. Remove the pan from the heat and leave for 10-12 hours. After cooling completely, the apples softened and changed color.

Boil the jam again for 5 minutes and cool for 6-8 hours. The photo shows that the syrup has changed color and become thicker, and the apples are a little more transparent.

It remains to boil the jam for the third and final time. Cook for 5 minutes. Transparent ranetka jam in slices is ready for the winter. The slices remained intact, and the syrup acquired a thick consistency and amber color.

Place the hot jam into sterile jars and seal them.

Turn the jars upside down, cover with a warm blanket and leave until completely cool. This amount of ingredients yielded two jars of jam with a volume of 0.5 liters.

For storage, place the jars in a cool, dry place.

Bon appetit!

Ranetki is a special type of apple that differs from its closest relatives in taste 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 a little in the open air, 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 to room temperature several times 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 any holiday table, and friends will ask for the recipe for this yummy.

My daughter collected ranetki and had to prepare jam for the winter.

I made whole jam from whole and unbroken ranetkas, the beaten ranetkas were used for apple jam for the winter,
and from the leftovers I made a muffin pie with grated apples.

Jam is excellent from whole ranetkas with a tail. Then it’s very convenient to make ready-made jam, take marmalade apples by the tail.

We will need sugar, water, citric acid as desired.

It would be good to sort the ranetka apples into approximately equal sizes so that they are cooked at the same time.

I took apples 2.5-3 cm in diameter. Wash them and dry them.

Poke a toothpick into the base.

Boil sugar + water syrup.

Place apples in syrup, bring to a boil and cook over low heat for 10-15 minutes.

Leave until completely cool.

There is no need to stir the apples to prevent them from falling apart.
Gently pour syrup over it.

In the 3rd approach, the time can be increased to the desired consistency of the jam, thicker or thinner as you like.

Sterilize the jars, dry them and pour the hot jam into the jars and screw on the lids.

In the finished jam, the apples turn out marmalade-like and homogeneous.

If you wish, you can add citric acid on the tip of a knife to the syrup when cooking or cinnamon if you like.

I usually cook for 2 days. After the second time I leave it overnight. And I finish it in the morning.

Bon appetit!

Cooking time: PT01H00M 1 h.