How to cook paradise jam. Transparent ranetki jam (whole and slices): ways to make a treat “like a tear”

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

How to cook jam from ponytails?

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

1. with ponytails will turn out only if there are quality fruits. It is better that the apples are the same size: this way they will evenly boil and look more appetizing when served.
2. The amount of sugar for harvesting depends on the taste of the fruit. Traditionally, sugar and berries are taken in a 1:1 ratio, for very acidic fruits, the amount of sugar increases by 1.5 times.
3. For the transparency of the jam, citric acid or juice is added, to improve the taste - citrus zest, ginger, cinnamon.

Jam from small ranetki with a tail

Ponytail jam 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 soak small wounds properly. To do this, they are boiled in syrup and left under oppression 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.

Cooking

1. Pierce each apple with a toothpick.
2. Pour sugar and citric acid with water and boil until the crystals dissolve.
3. Immerse the ranetki in the syrup and simmer for 10 minutes.
4. Cover the apples with a plate and place under load for a day, after that, boil for 8 minutes and spread out from small wounds with a tail in sterile jars.

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

Ingredients:

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

Cooking

1. Pour the washed ranetki with water, add sugar and cook over low heat for 40 minutes.
2. Sort by banks.

Those wishing to welcome guests on a grand scale will need a recipe for paradise apple jam with royal tails, because in addition to the excellent combination of paradise apples with lemon slices and nuts, which give the jam a honey color and density, the delicacy is baked in the oven according to ancient technology, which makes it memorable, worthy the king himself.

Ingredients:

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

Cooking

1. Pour sugar with water and boil until smooth.
2. Put the 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. Lower the temperature and cook the ranetki jam completely transparent for 3 hours.

Ranetki jam with cinnamon ponytail

Gourmets with a sweet tooth will definitely prefer paradise apple jam with cinnamon tails. First of all, this is a great way to simply and easily diversify the taste, 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 aromatic.

Ingredients:

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

Cooking

1. Boil the syrup from sugar and water, put the chopped ranetki into it and cook for 7 minutes.
2. Leave the workpiece for 5 hours.
3. Repeat the procedure twice.
4. At the last boil, add cinnamon and arrange the clear ponytail jam in jars.

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

Ingredients:

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

Cooking

1. Prick the ranetki and blanch for 3 minutes.
2. Boil the 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 one more time and arrange the jam in jars.

Lack of time is no reason to refuse fragrant delicacies, because transparent jam from whole ranetki can also be cooked according to a “lazy” recipe. This method will avoid repeated heat treatment of fruits, which will reduce cooking to 2.5 hours, most of which will be required for infusion and cooling of the product.

Ingredients:

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

Cooking

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

Jam from whole ranetki with tails in a slow cooker will turn out no worse than in ordinary dishes. A modern unit will not only preserve all the nutritional and aesthetic qualities of fruits, but will also bring convenience to housewives: in traditional cooking, they had to rearrange the container with the delicacy from place to place, which is impossible when working with a slow cooker.

Remember your favorite jam from childhood? Small red apples with tails, for which it was very convenient to pull fruit out of a jar.

Apples certainly floated in a thick transparent syrup and had a pleasant slightly sour taste. This jam was prepared by our grandmothers. And now you yourself can learn how to cook this wonderful delicacy, which your family and especially children will appreciate.

To make jam, choose ranetki up to 3 centimeters in diameter, red, ripe apples without wormholes and barrels, always with stalks.

Ranetok Jam with Ponytails: Recipe

Take a kilo of apples and a kilo of granulated sugar. The proportion you have for making jam should be 1 to 1.

You will also need a glass of water and a teaspoon of lemon juice.

The jam is cooked in 3 stages, but it's worth it. On average, you will spend a day making ranetki jam.

At the first stage of preparation, rinse the apples and boil the syrup from the sugar of the oxen and lemon juice. Place the ranetki in the boiling syrup and cook the jam for another 10 minutes. Then remove the bowl of jam from the heat and let the mass cool, and the apples soak in the syrup.

When the mass has cooled, start cooking it again, this time for 20 minutes. Then remove from heat, cover with a plate and place a small load on it, the apples should stand under pressure for exactly one day.

After 24 hours, remove the load and bring the apples to a boil again, and then pour the finished jam into jars and tightly close the lids. This jam is completely ready to eat.

If you do not have so much time to make ranetki jam, but really want to taste such an unusual and tasty jam, try making one of its variations - jelly confiture.

Jelly confiture from ranetki

For this recipe, take 12 ranet apples with a diameter of 1 to 2.5 centimeters, 3 tablespoons of gelatin, 1 kilogram of sugar and 3 cups of water.

Make syrup from water and sugar. Enter the swollen gelatin into it and boil the mass for 5 minutes. Rinse the apples thoroughly and check for integrity. Arrange them tightly in jars and fill with hot syrup for confiture. Close jars with airtight lids.

Such jam from ponytails should be infused for 25 days. During this time, the apples will be saturated with syrup and become delicious. After this period, the jam can be served at the table.

If you want to give your ranetki jam originality, then you can try to cook not whole apples, but halves. You can also use the original recipe for jelly confiture from ranetki with ponytails “With a surprise”. This jam will bring your children to complete delight.

The role of a surprise will be performed by nuts - walnuts, almonds, hazelnuts and pistachios.

Take 1 kilogram of a small-diameter runet, nuts of different varieties (the number of nut kernels is equal to the number of apples). Weld confiture filling as in the previous recipe. Remove the core from the apples and put a nut in its place. Then put the apples with nuts in jars and fill them with syrup. After 25 days, this jam can be tasted.

Description

Pony tail jam is an original and festive idea for winter. Its amber color and unique aroma evoke thoughts of a happy carefree childhood, fragrant sweet pancakes eaten in the grandmother's yard. In order to prepare it for the winter, you will have to tinker a bit, but the result can exceed even the wildest expectations! The highlight of this recipe is the clear red-orange syrup that brings out the bright colors of the apples of paradise themselves. In order not to miss a single step in the preparation of such a wonderful jam, it is better to follow the recipe with step-by-step photos, and even then you can be sure that the delicacy will come out as it should. Apples from such jam are especially useful for decorating cakes, pastries, cupcakes and any similar dishes, because well-known cocktail cherries are not cheap and have quite little in common with a natural product. Moreover, it is almost impossible to cook these cherries at home, but heavenly apples are available to any housewife, and they clearly surpass their Italian counterparts in taste and benefits.

Ingredients

Ranetki jam with ponytails - recipe

We will clean our ranetki from sepals - the remains of a flower in the lower part of the apple, otherwise they will float during the cooking process and the jam will take on an unpresentable appearance. The tails must be left in place.

We sort out the fruits, throwing aside the apples damaged mechanically or by worms. Now we proceed to the most time-consuming process - piercing apples. Yes, yes, each apple is pricked in 5-6 places so that it is saturated with syrup and acquires a beautiful shade.

Let's get some syrup. Pour sugar into a saucepan.

Pour boiling water over our prepared apples, rest for 5 minutes, and after the time has passed, send this water to a saucepan with sugar, cover with a lid and wait until it boils. And at this time, fill the ranetki with cold water for 3 minutes.

We drain the water from the apples, you can immediately put it in the sink, it will no longer be useful to us.

Ranetki stand in syrup for at least 8-10 hours.

Have survived? Great! At this stage, the main thing is to boil them correctly. Bring the saucepan to a boil, simmer for a few minutes over low heat, stirring with a wooden spoon. Then we leave the jam for 8-12 hours, and repeat the procedure twice more: weld - insist, weld - insist. The last, fourth welding in a row - and we are at the finish line, such jam can already be rolled into jars.

It remains only to pour the jam into sterilized jars, tighten the lids and turn the resulting jars upside down! Our jam from ponytails is ready!

Paradise apples, Chinese, ranetki, rayki - this is the name of decorative apples, similar to the wild counterparts from which they originated. Tasty and healthy ranetki jam is distinguished not only by a pleasant aroma, but also by a very beautiful appearance.

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

To prepare this dessert, only whole, intact fruits with intact skin, no wormholes or bruises are chosen. The fruits are thoroughly washed, sometimes even pre-soaked in cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately maintain their integrity during cooking. Too long ponytails (stalks) are recommended to be cut by a third, but you don’t 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 by dipping in boiling water, and then poured over 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 (it can then be used to make syrup), rinse with cold water.

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

Video "Ranetok Jam"

From this video you will learn how to cook delicious whole paradise amber jam at home.

Best Recipes

There is more than one recipe for delicious paradise apple jam, here you can choose, experiment. Dessert from some ranetki will turn out tasty and fragrant, but the addition of other fruits and spices will significantly change the taste and aroma.

whole paradise apples

Ranetki, cooked whole with tails, have an excellent taste and appearance. For them you will need:

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

To keep the fruit whole, the preparation is stretched over several sessions:

1. Syrup is boiled from sugar and water in which apples are blanched.
2. Prepared fruits are poured with hot syrup, shake the dishes slightly, leave to cool completely.
3. The cooled mass over low heat is brought to a boil, boiled for no more than 5 minutes, left for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, laid out in sterilized jars, rolled up.

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. Oranges are peeled, divided into slices, you can even cut the slices in half so that they are commensurate with small apples. They are placed in a saucepan, poured with water, boiled for several minutes to soften.
2. Sugar is added to oranges, all crystals are completely dissolved.
3. Apples are added to the hot mass, brought to a boil, removed from heat, left "until tomorrow".
4. Jam can be cooked immediately, but apples can 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, roll it up.

In a multicooker with cognac

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

Opening the multicooker for the last time, you need to add 2 tbsp to the mass. l. cognac. The result will certainly please you with a new flavor.

With walnuts in the oven

The oven can also relieve the hassle and help keep the rayki intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. It is necessary to turn on the oven until it heats up to 250 ° C, boil the syrup, dip the crushed nuts into it, cut into pieces the previously peeled lemon and ranetki. All this is boiled for 10 minutes, and then transferred to a saucepan, and preferably a clay bowl, and put in the oven.

After boiling the mass, the temperature is lowered to 100 ° C, baked for 3 hours. The result will be a golden honey jam with an original taste and a delicate aroma with a hint of citrus.

Transparent treat

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

Syrup is boiled from 1.5 cups of water and 1 kg of sugar, poured onto prepared raiki, ¼ of a teaspoon of citric acid is added, the dishes are shaken, and the mass is allowed to cool. Then you need to bring the jam several times to a boil over low heat and set aside until it cools completely. The finished delicacy will delight not only with thickened syrup, but also with translucent fruits, as if glowing from the inside. They can be safely used to decorate cakes or pastries, served with cream for coffee.

The main thing is to keep the fire slow, avoid rough stirring with a spoon, it is better to just shake the dishes sometimes. Fully prepared jam is laid out cold in containers, covered with lids or even parchment, and stored in the cold.

Many of us remember how in childhood our grandmother cooked unusual jam from tiny heavenly apples. Today, unfortunately, rarely anyone grows, and even more so sells such apples, and in vain, because the jam from them is simply excellent. The most important thing in such a jam is beautiful miniature apples, translucent and very pleasant to the taste. Such apples can be a wonderful decoration for a winter cake and any other dessert ....

Ingredients

• 1 kg paradise apples__NEWL__
• 1 kg sugar__NEWL__
• 1 sachet vanilla sugar__NEWL__

This recipe will use paradise apples of the Altai Dove variety, crossed with various small-sized varieties of apples growing in our latitudes. These heavenly apples have a beautiful yellow-red skin and are distinguished by a very unusual flesh of a slightly orange hue with a pronounced sweet and sour spicy aftertaste. Such apples are ideal for making jam, as they remain translucent for a long time and retain their characteristic taste.

Cooking:

First of all, without tearing off the tails, thoroughly rinse the paradise apples under running water, dry with paper towels, after which each apple is pricked with a toothpick in at least 10 places so that they do not swell during the preparation of jam, and place in a deep enough pan.

Pour 1 liter of water into another saucepan, add a kilogram of regular sugar and 1 sachet of vanilla sugar, put on fire and, stirring constantly, bring to a boil.

As soon as the syrup boils, immediately pour over the prepared apples, cover with a lid and leave for 1 day. It is best if the apples are saturated with syrup at normal room temperature.

After a day, put the pan with paradise apples on medium heat, bring to a boil, cover with a lid and leave again for 1 day.

Repeat the cooking process for another 2 days, after which place the jam with heavenly apples in a liter jar, cover tightly with a lid and store in the refrigerator.

Jam can also be rolled up in a jar according to the principle of winter harvesting, but in this case, apples can become dull and opaque in a couple of months.

Ready-made jam goes well with all kinds of pastries. However, you can eat apples just like that, drinking aromatic tea.