Ranetki in sugar syrup for the winter recipes. Recipe for amber marmalade from ranetki

In early September, the harvest of miniature apples - ranetki begins. It is these fruits that are ideal in making homemade jam. We present a selection of recipes for ranetki jam for the winter.

Ingredients:

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

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

Next, make syrup for future jam. For this, dissolve half the sugar in 350 milliliters of water. Pour dry vanillin into the liquid and stir. Bring to a boil, add halves of ranetki and let it brew for 30 minutes to soak.

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

Sterilize glass jars. Arrange hot jam in containers, but cork with lids only after cooling. Delicious ranetki jam with slices to remove in a dark place.

Making jam from ranetki with a tail

Dessert is convenient to eat, holding on to the tail of an apple. Harvesting jam from ranetki with a tail for the winter will appeal to adults and children. Whole ranetki are required for cooking.

Ingredients:

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

List the main components. Avoid spoiled apples. Next, thoroughly wash the ranetki, be sure to leave the stalks. It is important to pierce each fruit at the base, so it is better saturated with syrup.

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

Thus, the apples are well saturated with syrup and do not 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

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

Ingredients:

• ranetki apples - exactly 1 kilogram;
• orange - 2 large fruits;
• crystalline sugar - 1 kilogram;
• cinnamon - to taste.

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

Wash the paradise apples and boil for 7 minutes. Next, combine ranetki with orange syrup, 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, tightly corked 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 facilitated by a slow cooker. You do not have to be at the stove during the cooking process. Just select the desired function on the display of kitchen appliances and watch your favorite series.

Ingredients:

• small ranetki apples - 1 kilogram;
• sugar - 500 grams.

Rinse red apples and remove seeds and core. Cut into pieces and put in a special multicooker bowl. Pour the indicated amount of sugar to the apples, set the stew mode for 2 hours.

Do not forget to stir the jam so that it does not burn. After 2 hours, twist the sweet mass through a meat grinder. Simmer for another 10 minutes in a slow cooker until fully cooked.

Pour jam with orange into prepared sterilized jars, roll up the lids. Put away in a cool place for storage.

How to make transparent jam from ranetki

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

Ingredients:

• ranetki apples - 1 kilogram;
• citric acid - 1 full teaspoon;
• sugar - 2 kilograms;
• water - 1 cup or 200 milliliters.

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

Boil citric acid and sugar in a small cast iron saucepan. Pour in some water if necessary. Place whole ranetki in the resulting syrup, periodically water with sweet syrup.

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

Ready jam is not immediately packed in jars. It should be infused for at least a day, then rolled up in a sterile container. Store winter harvest in a dark, cool place. The temperature should not exceed plus 20 degrees Celsius.

Recipe for jam for the winter from ranetki and lemon

Lemon will add a tropical flavor to jam. For those with a sweet tooth, it is recommended to add lemon zest with sugar. In general, this is an easy 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 is a glass.

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

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

In the process of cooking the syrup, peel the ranetki from the peel and core, cut as you like. Dip fruits into 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 it is not available, then a ventilated pantry room will also work.

Preparing jam from ranetki with plums

Delicious jam for the winter is easy to cook from seasonal country fruits - apples and plums. Apple-plum jam goes well with tea and just as a dessert. A step-by-step recipe will come in handy even for experienced housewives.

Ingredients:

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

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

Dissolve sugar in boiling water, pour over the fruit mass. Leave for at least 3 hours. Next, put on a slow fire and gradually bring to a boil.

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

After removing from the stove, let the plum mass brew for 12 hours. Then, before spinning, boil and pour into sterilized jars. Fill the contents to the neck of the jar, add a spoonful of refined oil on top, cork the lids.

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

Remember grandma's apple jam from childhood? So transparent, golden and sure to have in it whole apples were, and it is obligatory that with ponytails. As my grandmother used to say: “The taste is in the ponytails!” Granny also affectionately called this wonderful delicacy " Paradise apple jam».

It usually turns out like this ranetok jam. Yummy!!! A couple of years ago, I specially copied her from my grandmother ranetki jam recipe now to cook it herself for her family, and sometimes treat her grandmother. from honey, clear apple jam with golden fruits inside, your kids will never refuse, so it’s better to cook more at once.

ranetki jam recipe designed for apples with a diameter of 1.5 to 3.5 cm, but it is important that in each batch of jam the apples are approximately the same size. I prefer to take larger fruits - from 3 to 3.5 cm. It seems to me that this ranetok jam turns out to be the most delicious, and the fruits after candied are more like an exquisite apple marmalade. A delicacy is prepared in two, and sometimes in three stages, not in large batches. Therefore, such apple jam I personally serve only my dearest guests.

For apple jam need to:

1 kg apples (ranet, chinese or cinnamon)

1.2 kg sugar

1 - 1.5 st. water

1/4 tsp citric acid

Cooking paradise apple jam:

We sort the apples for integrity and absence of wormholes, then wash and dry them. We pierce the bottom of each apple almost through with a toothpick along the entire length of the core.

We cook a clear syrup from sugar, water and citric acid. Immerse apples in boiling syrup. Now you can’t interfere with apples - otherwise they will fall apart. You can only water the apples with syrup, collecting it carefully with a ladle around the edges. Thus, depending on the size of the apples, 5 - 10 min. boil them over low heat.

Then remove the jam from the fire. On top of the pan we place a deep bowl, similar in diameter to the diameter of the pan, and a light load. We set the bowl so that its bottom immerses the apples in the syrup. Now our clear apple jam stand for a day.

A day later apple jam simmer again on low heat for another 5-10 minutes. Now we take out the largest apple from the pan and cut it in half. If the fruit is cut easily and resembles marmalade in structure, then our apple jam ready. If the apple is not sufficiently saturated with syrup, then we stand the jam for another 5-6 hours and boil it again.

Finished ranetok jam pour hot into sterilized jars with a screw cap. This is stored apple jam in a cool cellar or refrigerator.

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

An oven can also relieve the hassle and help keep the raiki 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.

Autumn is the season of preparation for a long cold winter. This is the time of harvesting vegetables, fruits and berries by canning. How nice it is to have a family gathering at a cozy table on a cold winter evening, pour hot fragrant tea into beautiful mugs and enjoy the taste of fragrant apple or ranetka jam cooked by you personally.

General information about making apple jam

First you will learn how to make apple jam, and a little lower - how to make ranetka jam. It would seem, but what can be so difficult in preparing this sweet? But no, as in any business, there are also tricks and secrets here. How to cook apple jam?

How to make delicious apple jam

In order for apple jam to turn out to be truly tasty, with elastic transparent slices, you need to follow some simple rules:

1. In no case should you think that any broken, crumpled or rotten apples will go for jam! The fruits should be freshly picked, firm, with dense, not friable pulp. Of course, you can also cook from apples that have lain for a couple of weeks, but in this case it is unlikely that it will be possible to achieve honey transparency, the jam will most likely turn out to be unclear.

2. Many late varieties of apples are suitable for making jam, but experienced housewives prefer time-tested crops such as Anis, Gloucester, Semerenko, Borovinka, and, of course, Antonovka, beloved by everyone without exception. The fruits of these varieties are dense enough so as not to boil into porridge.

3. Intact, fresh fruits should be washed well. Cut large apples into slices, and cut small ones into quarters or halves. Pour chopped apples into boiling water, cook for no more than 5 minutes.

5. How much sugar to take? Each hostess has her own opinion on this matter. Someone likes sugary-sweet jam, and someone likes sweet and sour spicy taste more. According to the general rules for making jam, from 900 to 1500 grams of granulated sugar is taken per kilogram of apples.

6. To determine the readiness of apple jam, you can use this simple method: take a little syrup in a teaspoon and drop it on a saucer. The drop should be dense, not spread like a puddle, that is, retain its shape. Properly prepared jam has an amber-transparent, honey-colored glaze.

Recipe for amber apple jam

Ingredients:

Apples of late varieties 3 kg;

Sugar 2.5-3 kg.

Wash fruits and dry. Divide each apple in half, carefully remove the core, cut into even, approximately the same size slices and put in layers in a large enameled pan. Sprinkle each layer with sugar. Do not stir! Cover with a clean towel and leave for 5-8 hours. After this time, when the apples give up all their juice, you can start the cooking process. The apple-sugar mass must be boiled over low heat for 5 minutes, removed from the stove and left alone for 7-9 hours. Repeat this procedure 3-5 times (who has how much patience). In no case do not allow strong seething. It is not advisable to mix apple slices so as not to violate the integrity. It is better to sink them with a wooden spoon. Pour the jam hot into well-washed jars.

The jam prepared according to this recipe turns out to be unusually fragrant, with a clear syrup and smooth caramel-honey apple slices.

Ranetok jam

"How to cook ranetki jam?" - you ask.

The jam cooked from these small apples differs from all others by an indescribable fresh, bright taste and an unusual appearance of whole fruits floating in syrup.

How to cook ranetki jam so that it is not only tasty, but also benefits our body, strengthens it and increases vitality?

There are two types of this sweet: whole runet jam and with ponytails. The whole difference, as you understand, is that the stalks are either removed or not. Jam from ranetki with ponytails is very fond of children.

Recipe for jam from ranetok variety Amber apple

Ingredients:

Ranetki - 3 kg;

Sugar - 2 kg 500 gr;

One and a half liters of water;

Grated lemon peel.

Rinse the fruits and pierce each wound in several places with a thick needle. Pour apples into boiling water in small portions for a few seconds, after which

We take them out with a slotted spoon and lower them into ice water. This procedure will allow them to become softer.

To prepare the glaze, pour all the sugar into hot water and let it boil over low heat for about three minutes. Cool the resulting syrup to room temperature, pour over the prepared ranetki, leave to soak for at least four hours. After the required time has passed, the icing with fruits must be boiled, stirring gently from time to time, for about 20 minutes. At this stage, you can add lemon zest to the jam. Remove from heat and leave for 6-7 hours. Repeat the boiling procedure two more times. Pour hot into jars.

It turned out that the question of how to cook ranetki jam is not at all difficult.

Happy winter drinking!

Fragrant ranetki jam. with tails.

Ranetki is a variety of small apples - the most beautiful, fragrant of which they make fabulously delicious jam for the winter. With ponytails! Ruddy apples in amber transparent syrup - just a heavenly delight! And you can cook this beauty very simply at home.

Products:

• 1 kg ranetki
• 1 kg sugar
• 200 ml water

Recipe for jam from ranetki with ponytails:

Ranetok jam is cooked very simply. The main task is to keep the apples whole so that they do not boil and turn into porridge. Ranetki look amazing in jam - small whole ruddy apples with ponytails in transparent amber syrup - extremely tasty and beautiful!

The amount of sugar is up to you. I traditionally have 1: 1, but you can put more than 1: 1.2, ranetki are not very sweet apples.

So, wash ranetki.

Prick with a toothpick from the side of the “butt” and tail so that they are better saturated with sugar syrup

Pour sugar into a saucepan and pour water, boil the syrup.

Pour apples-ranetki into boiling syrup and bring the syrup to a boil with them, cook for 2-3 minutes and remove from heat.

We cool our jam and leave the apples to soak in the syrup overnight, cover the pan with a lid or a towel, putting apples under the press does not make much sense. They soak up wonderfully.

Thus, we cook ranetki jam in two steps. Each time we boil the jam for 2-3 minutes and cool, remove the foam. Make sure that ranetki do not boil into porridge. Stir the jam carefully with a wooden spatula, without fanaticism.

For the third time, boil ranetki jam and pour it into prepared clean sterilized jars.

Close the lids, turn over and leave to cool in air at room temperature.

That's all! Wonderful, tasty and unusually fragrant ranetok jam is ready!

In winter, you will open a jar of this amazingly tender and beautiful jam, take a transparent apple by the tail and enjoy the wonderful taste!

Bon appetit!