From cut wounds. Whole ranetka jam for the winter

Fruits and berries

Description

Paradise apples, Chinese apples, ranetki, raiki - these are the names of decorative apples that are similar to the wild-growing counterparts from which they originated. Delicious and healthy jam from the Ranetki it differs not only pleasant aroma but also very beautiful appearance.

Like wild apples ranetki are small, greenish-yellow, fragrant, with tart taste. They ripen in September and cannot be stored for a long time, so they try to process them right away. Fruit drinks and confitures are prepared from them, but the most popular is jam made from whole apples with tails; in winter it warms and pleases with its very appearance, not to mention delicate taste. Now there are varieties that ripen in summer, have a pleasing red color, and they also make wonderful jam.

To prepare this dessert, choose only whole, undamaged fruits with intact skin, without wormholes or bruises. The fruits are washed thoroughly, sometimes even pre-soaked cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately preserve their integrity during cooking. It is recommended to cut off too long tails (peduncles) by a third, but there is no need to get rid of them completely, otherwise half of the charm will be lost.

Since the apples are very hard, they need to be blanched for a couple of minutes, dipped in boiling water, and then doused with cold water. To do this, use a colander or linen (gauze) bag. You can simply pour boiling water over it, close the lid tightly, wait 3 minutes, drain the water (you can then use it to make syrup), and rinse with cold water.

The cooled apples are pricked several times with a sharp wooden toothpick. It is undesirable to use metal needles for this procedure, except stainless steel.

Video “Ranetki jam”

From this video you will learn how to cook delicious amber jam from apples of paradise entirely at home.

Best Recipes

There is more than one recipe delicious jam from heavenly apples, here you can choose and experiment. A dessert made from ranetki alone will turn out tasty and aromatic, but adding other fruits and spices will significantly change the taste and aroma.

Whole heavenly apples

Ranetki, welded whole together with tails, have great taste and view. They will need:

• 1 kg apples;
• 900 g sugar;
• 1 glass of water.

To ensure that the fruit remains intact, the preparation is extended over several sessions:

1. Syrup is made from sugar and water in which the apples were blanched.
2. Pour hot syrup over the prepared fruits, shake the dishes slightly, and leave until completely cooled.
3. Bring the cooled mass to a boil over low heat, boil for no more than 5 minutes, and leave for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, put into sterilized jars, and sealed.

With oranges and cinnamon

Citrus fruits and cinnamon add benefits to the usual jam, exquisite aroma, new taste. For 1 kg of apples take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:

1. The oranges are peeled, divided into slices, you can even cut the slices in half so that they are the size of small apples. They are placed in a saucepan, filled with water, and cooked for several minutes to soften.
2. Add sugar to the oranges and completely dissolve all the crystals.
3. Add apples to the hot mixture, bring to a boil, remove from heat, and leave “until tomorrow.”
4. The jam can be cooked immediately, but the apples may fall apart. To avoid this, the dessert is boiled for several days; you shouldn’t even stir it, it’s better to just shake the dishes. Cinnamon is added at the last stage. Then they put it in jars and roll it up.

In a slow cooker with cognac

A multicooker will help you prepare a dish in one go. To do this, place 1 kg of prepared ranetki, 900 g of sugar, and an incomplete glass of water in a bowl, turn on the “Stew” mode, and leave for 2 hours. It would be a good idea to check the jam several times, shake it lightly or stir it gently.

Opening the slow cooker last time, you need to add 2 tbsp to the mass. l. cognac The result will certainly delight you with a new aroma.

With walnuts in the oven

The oven can also free you from hassle and help keep the riki intact. Take 1 kg of apples, a glass of kernels walnuts, a glass of sugar, 1 medium sized lemon. You need to turn on the oven while it heats up to 250 °C, boil the syrup, put crushed nuts in it, cut into pieces pre-peeled lemon and ranetki. Boil all this for 10 minutes, and then transfer it to a saucepan, or better yet, a clay bowl, and put it in the oven.

After the mass boils, the temperature is lowered to 100 °C and baked for 3 hours. The result will be golden honey jam With original taste And subtle aroma with a citrus note.

Transparent treat

Chinese jam without the addition of other fruits, cooked in several steps, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese tea itself, then you need to use citric acid.

Boil syrup from 1.5 cups of water and 1 kg of sugar, pour it onto the prepared raiki, add ¼ teaspoon of citric acid, shake the bowl, and allow the mixture to cool. Then you need to bring the jam to a boil over low heat several times and set aside until it cools completely. Ready treat It will delight you not only with thickened syrup, but also with translucent fruits that seem to glow from within. They can be safely used to decorate cakes or pastries, or served with coffee cream.

The main thing is to keep the heat low, avoid rough stirring with a spoon, it’s better to just shake the dishes sometimes. Fully ready-made jam They are laid out cold in containers, covered with lids or even parchment, and stored in the cold.

Ranetki jam differs from ordinary apple jam primarily in its taste. Ranetki are more sour and tart, but this is what makes heavenly apple jam so special.

Jam can be prepared in two ways. But this is more about preparatory stage. After all, the wounds are very small and it is very difficult to clean them. You can still suffer if there are not enough apples. But if you have a bucket of ranetki, then you will have to spend the night in the kitchen.

So, the apples need to be washed, peeled and cored with seeds. That is if you have enough time.

If not, you can simply place whole apples in a saucepan and add water so that the apples are lightly covered with water.

Bring the water to a boil, turn down the gas and cover the pan with a lid. Apples should be cooked for 15-20 minutes over very low heat.

If the apples are peeled, then all you have to do is chop them with a blender. If not, you will have to grind them through a sieve. This way you will get rid of both the seeds and the peel.

Add sugar to the resulting puree and stir.

If the puree is too thick, you should add a little water to it, otherwise the jam will be too thick. Boil apple jam it is necessary until it thickens and reduces the original volume by about 1/3.

Prepare the jars. Wash them and sterilize them. Place the hot jam into jars and cover with lids. Apple jam can be stored for more than a year at room temperature.

But, as practice shows, there is always little of it and they eat it before the expiration date expires.

How to make jam from ranetki, watch the video:

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 family tea party: a sip of tea with this jam - perfect option. Jam can also be used as a filling for various types baking. 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 you peel the skin is your choice. in this case this 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 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 washed thoroughly and allowed to excess water 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. Besides the aroma Orange juice performs 2 more functions during the cooking process: it makes the juice release from the ranetkas more intense, and in addition, it does not allow them to quickly oxidize.
• Leave the prepared mass for several hours.
• Carefully remove 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!

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 citric acid(0.5 tsp).

Preparation:

1. Let's take dry, clean " apples of paradise", trim 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.