Whole ranetok jam for the winter. How to make ranetki jam (paradise apples) at home: a simple recipe for harvesting for the winter

"Paradise apples" - so the ranetki were called by the people. Despite its name, you can’t expect a “paradise” taste from most varieties of ranetki. Not everyone likes hard, sour apples with a characteristic tartness. And meanwhile they are very useful. Among apples, ranetki are leaders in the content of pectin, potassium, vitamins P, B. Ranetki are small in size, therefore, in most cases, whole fruits are used to make jam. You don’t even have to cut off the tails: you get a “cocktail” version. The preparation of blanks from ranetki is planned for August - October. When exactly to wait for the harvest - depends on the variety " paradise apples».

Cooking rules

Prepare apple jam not difficult. The main thing is to know the rules of cooking, and you can take any recipe.

Sorting of raw materials. To make ranetki jam, apples need to be sorted out. For dessert, take dense fruits without rot and wormholes. If you plan to use whole ranetki, then it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
Preparing apples. Ranetki should be washed thoroughly. First they are poured for 10 - 20 minutes cold water and then washed. The ponytails can be removed, but the dessert looks original, in which whole “paradise apples” with ponytails are used. They can be shortened by a third or not touched at all. Each fruit is pierced with a toothpick in several places at the base. This is necessary so that the apples remain intact during the cooking process, the peel does not burst or crack. In addition, the fruit is soaked with syrup faster, which reduces the cooking time of the treat.
Syrup preparation. Ranetki are dense fruits, they cannot boast of juiciness. Therefore, even for making jam, syrup is made from slices, and not languished in own juice. It provides transparency. For the syrup you will need water and granulated sugar. Make sure there are no undissolved sugar grains left. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit broth. Apples are dipped in boiling syrup and boiled or poured over the cooled fruit. sweet water”, insist, and then boil. How much to simmer fruit in syrup depends on the specific recipe. Cooking time affects the thickness of the syrup, but not the clarity of the jam.
Sunset. The jam is rolled up hot. Jars and lids must be sterilized first. It is important to ensure that the jars are hermetically sealed. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam will cool does not fall below + 22 ° C, the wrapping stage can be skipped.

How to maintain integrity and remove bitterness

Some housewives succeed in making jam, the second - not so much. All because you need to know culinary tricks. Jam will turn out bright and beautiful under the following conditions.

Interesting additions. Zest, cinnamon, grated ginger, vanilla - all this will make the jam taste brighter. A dessert with interesting notes can be obtained by adding cognac, walnuts, dried apricots.
Be careful with bones. If using lemon, be careful not to get any citrus seeds in the jam. Otherwise, the dessert will be bitter. orange slices for the same reason, they should be pitted.
Maintaining integrity. In order not to damage the fruits, it is not recommended to interfere with the jam. During cooking, the container should be shaken: this will help avoid burning and paradise apples will remain intact. It is also worth refusing to stir if you are making jam from slices: the pieces are easy to damage, as a result of which they will boil, and “marmalades” should be felt in the dessert.

To determine the readiness of the jam, drip on a cold surface. The drop should not spread. Readiness is judged by the transparency of the apples. If you are preparing a dessert from whole fruits, then take out one and cut it. When the ranetka resembles marmalade, the jam can be removed from the stove.

Transparent jam from ponytails: a selection of traditional recipes ...

The hostess should be prepared for the fact that the process takes a lot of time. The delicacy should turn out to be jelly-like, but without excess density. You can achieve a balanced taste and the right consistency if you boil the workpiece several times. The technology resembles a “five-minute”, but each approach takes more than five minutes: the fruits need time to caramelize in syrup.

Although all recipes indicate the amount granulated sugar, the sweetness of jam can be adjusted "for yourself". Consider what kind of ranetki you have - sour or sweet and sour.

From whole fruits

Peculiarities. A simple recipe for ranetki jam can be repeated even by a novice hostess. The dessert is aromatic due to the addition of cinnamon and citrus juice.

Components:

"Paradise apples" - 3 kg;
water for syrup - 500 ml;
sugar - 2 kg;
lemon - half a citrus;
ground cinnamon - a tablespoon.

Cooking

Wash apples thoroughly. Remove the stalks, pierce each fruit at the base with a toothpick.
Boil water in a saucepan. Dip some of the apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
Dip scalded apples in ice water. So they will maintain integrity in the dessert.
Prepare the syrup. To do this, dissolve all the sugar in 500 ml of water (the syrup should boil for three minutes).
When the syrup has cooled, pour it over the previously prepared apples.
Leave the workpiece for three to four hours. During this time, the ranetki will be saturated with syrup.
After the time has elapsed, boil the jam for 20 minutes over low heat. Throw out the cinnamon.
Set the jam aside from the fire. Forget about preparing for six hours.
Squeeze lemon juice into jam.
Repeat the boil-cool cycle twice.
Pour hot dessert into jars, roll up.

Whole apples in jam should remain dense. They can be used to decorate desserts.

From apples with ponytails

Peculiarities. Clear jam from ranetki, the whole looks especially beautiful if you leave ponytails on the fruit. dessert apples with ponytails can be used to decorate cocktails and pastries.

Components:

sweet and sour ranetki - 1 kg;
water - a glass;
sugar - 1 kg;
citric acid - half a teaspoon.

Cooking

Wash the apples thoroughly, do not remove the ponytails. Make punctures at the base of each fruit with a toothpick.
Mix sugar, water, "lemon". Boil the syrup.
Pour the prepared apples with hot syrup. Boil ten minutes.
Give the dessert a "breather" for five hours.
Boil the apples again, but now for 20 minutes.
Forget about preparing for the day.
The last stage - bring to a boil and spread in a sterile container.

"Limonka" plays the role of a preservative and "clarifier". Instead of citric acid, you can use lemon juice. Half a citrus is enough.

Slices

Peculiarities. If you got large variety"Paradise apples", make jam from ranetki slices. It is important that the slices do not boil soft: they should be clearly felt. To maintain their integrity, gently stir the mass during cooking. delicious jam from ranetki with citrus aroma win the hearts of gourmets.

Components:

medium-sized ranetki - 2 kg;
water - 400 ml;
sugar - 1 kg;
orange is one.

Cooking

Prepare ranetki: wash, remove tails. First, cut the apples in half, cut out the core, and then chop into thin slices.
Fold up apple slices into a saucepan. Sprinkle with sugar.
Squeeze the juice from the orange, grate the zest. Add everything to the "sugar" apples.
Leave the preparation for two hours.
After the time has elapsed, remove the apple slices from the resulting juice. It is convenient to do this with a slotted spoon.
Add water to juice and bring to a boil.
When the syrup boils, throw the ranetki slices that you took out earlier into the pan. Boil 15 minutes.
Leave the jam to infuse room temperature for the night.
In the morning, boil the treat for 30 minutes. Roll up.

There is a secret to maintaining the integrity of the slices in the jam. Soak them for 20 minutes soda solution. For 1 liter of water take a teaspoon of soda. After soaking, the slices must be thoroughly rinsed under running water. They are immediately poured with syrup and boiled twice for 15 - 20 minutes. Welding is repeated only after the delicacy has completely cooled.

… and interesting options

Ranetok jam can be a real gastronomic surprise if you move away from classic recipes. Try making a treat with nuts, cognac, or apple juice.

Walnut

Peculiarities. A novice cook will be able to repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and pulp should not fall.

Components:

sweet and sour ranetki - 1.2 kg;
nuclei walnut- 1.5 cups;
sugar - 900 g;
lemon - one medium-sized;
ground cinnamon - a teaspoon;
water from the filter - a glass.

Cooking

Prepare ranetki: wash, remove tails, make punctures with a toothpick.
Squeeze the juice from the lemon, grate the zest.
Stir the sugar into the water. Bring to a boil.
Add lemon juice and cinnamon to the syrup. Stir thoroughly, boil the syrup with new ingredients for two minutes.
Pour ranetki and nuts into the syrup. Shake the container to mix the ingredients.
Wait for it to boil. Reduce heat to low and simmer for 15 minutes.
Remove the workpiece from the fire and wait for it to cool completely. After that, bring to a boil again, boil for ten minutes, leave the mass to cool.
Repeat boiling and cooling twice more, after which you can lay out in jars and roll up.

With cognac in a slow cooker

Peculiarities. Ranetki jam with nut-cognac notes turns out to be incredibly fragrant. spicy dessert you can cook in a saucepan, but in a slow cooker it is more convenient and, according to the housewives, this way the delicacy turns out to be tastier.

Components:

ranetki - 1 kg;
walnuts (peeled) - 200 g;
sugar - 180 g;
lemon - one large;
laurel - two leaves;
cognac - two tablespoons;
pure water - 100 ml.

Cooking

Wash ranetki thoroughly. Make a couple of punctures with a toothpick.
Scald the washed lemon with boiling water. Squeeze and strain the juice, prepare the zest.
Pour 100 ml of boiling water into the multicooker bowl. Dissolve sugar in water.
Dip ranetki in syrup, add lemon juice, zest, parsley. Stir gently.
Set the "Baking" mode for 25 minutes.
After the beep, open the lid and remove bay leaves. Pour in cognac, add nuts.
Start the "Baking" mode for 15 minutes.
Spread out hot dessert in sterile jars. Stopper.

Ranetki jam in a slow cooker can be prepared according to any recipe. Replace cooking on the stove with cooking in the “Baking” mode, adding five minutes to the time indicated in the recipe.

With apple juice

Peculiarities. Ranetok jam for the winter, prepared according to this recipe, turns out to be transparent like a tear. The trick is to use apple juice instead of water to make the syrup. The taste of jam is rich.

Components:

ranetki - 1.5 kg;
sugar - 1 kg;
Apple juice- cup.

Cooking

Thoroughly wash the "apples of paradise", remove the stalks, pierce each wound with a toothpick.
Boil prepared apples in boiling water for literally two minutes.
Remove the ranetki from the water with a slotted spoon. Pour cold water over the fruit from the filter. Leave overnight.
Drain the water in the morning. Dry the apples in a colander.
Combine apple juice and sugar. Stir thoroughly so that there are no crystals. Boil the syrup. It will be ready immediately after boiling.
Pour ranetki with hot syrup. Let the mixture cool down.
After the syrup has cooled, put the delicacy to boil. Bring to a light boil, reduce heat and cook for 20 minutes. The syrup and fruits should be transparent.
Pack the treat in a sterile container. Stopper.

You can adjust the density of the jam to your liking. Take initially more juice if you love liquid jam. The desired density is easily achieved by boiling longer than indicated in the recipe.

You can cook ranetki jam with the addition of seasonal fruits and berries. Harmoniously complement the taste of "paradise apples" plum, sea buckthorn, lingonberry, pear, chokeberry. Jam with “additives” turns out tasty, but loses its transparency: fruits and berries “give up” their color.

Reviews: "Do not tear off the tails!"

IN last year Did not work out. Everything was boiled soft, despite the fact that each apple was pierced, poured several times slightly cooled sugar syrup, then drained again, warmed up and poured, and so again 5 times.
Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Tails in no case need to be torn off! It's so beautiful to read a book on a rainy winter evening while drinking hot tea bite with a ranetka, taking it out of the syrup by the tail.
Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html

I want to tell you in detail how to make ranetki jam, and we will cook the whole fruit. Such a delicacy can be rolled up for the winter, especially since the recipe is simple and does not require many ingredients.

The most important thing is to choose the right apples. They should be the same size, without damage and signs of worminess. The color doesn't matter.

Just imagine amber apples V clear syrup honey shade… Unusual taste and aroma of summer… What could be more beautiful?

Jam goes well with pancakes and pancakes. The fruits can be used as a filling or decoration for pastries, and the syrup can be used for soaking.

Ingredients

ranetki - 1 kg;
granulated sugar - 7 glasses;
water - 370 ml.

Cooking

1. We wash the ranetki under running water, using a toothpick we make incisions in several places. So the fruits will not crack and retain their original appearance.

Culinary advice. Ranetki is better to take not overripe. It is allowed to cook jam with stalks no more than 1.5 cm.

2. Fill small apples with water for an hour.

3. Let's start preparing the syrup. Pour water into a saucepan, add a glass of sugar and cook over moderate heat.

4. As soon as the syrup boils, reduce the flame. Sugar grains should completely dissolve in water, then turn off the stove.

5. Pour out the water from the wounds, fill them with hot syrup. Leave for a day or at least overnight in a cool place.

6. Then pour the syrup into a saucepan, and add the remaining granulated sugar to the apples, bring to a boil. Do not forget to skim the foam throughout the cooking process.

7. Boil the syrup again and pour it into the cooled ranetki. Put the pot on medium fire, bring to a boil, set aside until the next day.

8. Drain the syrup again, boil for about 15 minutes. Pour the fruits again and boil until tender.

Culinary advice. The fact that the jam is ready will tell thick syrup and transparent apples.

9. Pour boiling jam from ranetki into pre-prepared jars, roll up with sterilized lids, turn over, leave in the room until completely cooled. Then put away for storage winter cold V cool place but not in the refrigerator.

Ranetki is the common name for very small apple fruits. Ranetki are sometimes also called “paradise apples” or “wild apples”. The second name refers to the fruits that ripen on wild apple trees - these trees grow on the edges of forests. Their fruits are denser, but also more fragrant than those of cultivated garden fruits.

How to cook ranetki jam - the choice of fruits

Different varieties of small-fruited apples have and different size fruits. Apples can be the size of a cherry, or they can be the size of large plum. The size of small fruits depends only on the way they are cut before cooking.

How to cook ranetki jam - preparation for cooking

Remove fruits from trees. Wash them well with water and dry. You can leave the smallest ones whole and not even remove the long tail. medium and slightly bigger size cut into halves or quarters. Seeds should not be removed when cutting - they give the jam a special flavor. spicy aroma. Prick whole apples in the tail area to a depth of up to the very middle. Use a wooden toothpick.

How to cook classic ranetki jam

Take these ingredients:

Apples - 2 kg.
Sugar - 2.5 kg.
Water - 2.5 cups.
Citric acid - 0.5 tsp

How to cook:

Make a syrup from all the water, sugar and citric acid.
IN hot syrup lower the prepared ranetki and let them stand without boiling for 3-4 hours. In order for the syrup to completely cover all the fruits, place a wide porcelain dish on top of them, and place some kind of load on it (floor liter jar with water).
After 4 hours, move the basin to the fire and achieve a slow boil. Remove the foam from the jam.
Boil the jam for only 5 minutes. Do not mix the jam so that the apples do not lose their integrity. You better take big spoon and scooping up the boiling syrup, water the fruits with it.
Set aside the jam from the stove and let it brew for 8 hours. Do not forget about the dish with the load.
Put the bowl back on the fire and cook for another 5 minutes.
Soak the jam again for 8 hours without boiling, and then last time bring to a boil.
Pour hot jam into sterilized jars and screw on sterilized lids.

To check the readiness of the ranetki, remove one apple from the syrup and cut it sharp knife. In a properly brewed jam, a cut apple will look like marmalade, i.e. the pulp will be translucent.

How to cook ginger-lemon ranetok jam

This jam is not only delicious, but also very useful for winter colds.

Pour 200 ml of water into the basin and pour 600 g of granulated sugar. Boil the syrup.
In the syrup, put a quarter of a lemon, cut into slices, and 1 cm of ginger root, also cut into slices. Boil ginger and lemon in syrup for 10 minutes.
Put 1 kg of small apples into the hot syrup.
Bring the jam to a boil and cook for 5 minutes.
Then proceed in the same way as in previous recipe(eight hour rest, five minute boil, eight hour rest and final boil).

How to cook ranetki jam on a mixture of fruit juices

Cook this jam in the same way as the previous two, but for the syrup, take a mixture of juices (apple - 1 cup, orange - 1 cup, cranberry - 1 cup). You will need 2.5 kg of sugar for 3 cups of liquid, and 3 kg of small apples.

Jam from wild ranetki is cooked in the same way as all the previous ones. Before the three main boils, the wild game must be additionally boiled in plain water until they soften slightly. Further on this fragrant water you can make syrup, and use its excess for compote.

Many people remember how our grandmothers cooked for us in childhood jam from ranetki with a ponytail, transparent and very tasty. When I think about it, I'm drooling. Therefore, I am happy to share the recipes for that very dessert from heavenly apples.

It can be prepared from both varietal and wild fruits. It does not cook quickly, and you are unlikely to get tired. Ranetki even cut optional. It is enough to make punctures, and tiny fruits are easily cooked whole.

Your task is to prepare the ingredients, follow the process, pour the delicacy into containers. Then invite loved ones for tea.

Transparent jam from heavenly apples (ranets) with cinnamon - a recipe for the winter

Fragrant from ranetok beautiful shade. Its transparency is achieved by long cooking. A pleasant aftertaste gives cinnamon.

Ingredients:

ranetki - 1.7 kg;
cinnamon - 0.5 tsp;
1.7 kg of sugar;
half a lemon, cut into slices;
water - 500 ml.

On a note! Citrus can be substituted citric acid(0.5 tsp).

Cooking:

Take dry clean "paradise apples", cut off the tails a little and cut off the inflorescences.
We pierce each ranetka in three places with a skewer.
Pour water into a saucepan and put on fire.
When it boils, add sugar and add citrus slices.
Mix the ingredients well and boil until boiling.
Then put the fillings in the syrup and bring to a boil.
Next, remove the semi-prepared jam from the heat, cover with a lid and leave until the morning.
The next day, put the mass back on the stove and wait for the syrup to boil.
Cool until evening, then repeat cooking and cool until morning.
The next morning, repeat the procedure, leave to cool completely and boil again. As a result, it takes 3 days, 6 boilings to prepare.
After the last heat treatment, remove the lemon slices.
We spread the cinnamon on a piece of gauze and tie it in a knot.
We lower the bag into the jam and put it on the fire. When the mass boils, boil for another 10 minutes.

Pour hot confiture into sterilized jars, cool and put away for storage.

How to cook whole yellow ranetki jam - a recipe with a photo

Beautiful in appearance and incomparable in taste - this is how jam from yellow soft ranetki is obtained. We cook the fruits together with the tails. And it's more useful, and it's easier to get out of the can.

Don't know what ranetki are? These are small apples that arouse interest with their non-standard appearance not only in children, but also in adults. These apples are considered the earliest, the fruits are very juicy. Ranetok jam is tasty and fragrant. It will please 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 kinds baking. To get an excellent result, you need to know some secrets of making ranetki jam. It is important to remember that to get jam with pieces of apples, you should choose dense fruits that do not boil during cooking.

Recipe #1

Ingredients:

Ranetki - 1000 gr
Drinking water - 1 tbsp
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 the skin is your choice, this case this is not a matter of principle.
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 syrup: pour water into a saucepan and add sugar there.
When the syrup boils, pour ranetki there, mix.
Let the apples boil for 15 minutes, then turn off the heat and let the jam brew for 5 hours.
Bring the mass 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, it can be poured into jars.

Recipe number 2

Ingredients:

Ranetki - 2 kg
Boiled water - 400 ml
Sugar - 1 ½ kg
Orange - 1 pc.

How to cook:

First, place the ranetki in a bowl and fill with cool water. In this state, they should be 10 minutes. When the 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 stalks 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 apples, it is better to cut them intensively so that oxidation does not occur when interacting with air.
To make the jam tender, some housewives get rid of the peel when preparing apples for cooking. But before doing this, you need to think about what you want more, deprive the apples of almost all the vitamins that are contained in the peel, or get a jam that will be more tender.
We shift the apples into a bowl in which the jam will be cooked, and sprinkle them with sugar.
Squeeze the juice from the orange, pour them over the apples. Beyond the flavor Orange juice performs 2 more functions in the cooking process: it makes the release of juice from the ranets more intense, and in addition, it does not allow them to quickly oxidize.
Leave the prepared mass for several hours.
Carefully remove the apple slices. Stir the syrup remaining in the pan and pour boiled water into it.
We put the syrup on the fire, and bring to a boil, stirring occasionally.
After the syrup boils, we lower our apples into it and cook on a medium-intensity fire for a quarter of an hour. It is not recommended to mix the jam so as not to violate the integrity of the ranetki, you can only gently shake it several times.
We remove the bowl from the fire. We leave the jam to infuse all night. The next day, cook the jam again on low heat for 30 minutes. At the same time, the syrup should thicken with us, and the ranetki should caramelize.
We lay out the delicacy in pre-prepared jars and roll it up for the winter.

Bon appetit!

Whole ranetok jam for the winter. How to make ranetki jam (paradise apples) at home: a simple recipe for harvesting for the winter

Cooking rules

How to maintain integrity and remove bitterness