Jam from small ranetok. Ranetki jam with ginger
Ingredients:
- 3 kg ranetki;
- "> 3 kg of sugar;
- 3 art. water.
Cooking
Carefully sort out the ranetki, remove wormy and rotten fruits. Then wash the apples, pierce the peel with a fork or a toothpick in several places and dip in boiling water for a few minutes. Then take the ranetki out of the water and put them in a colander. In the meantime, boil the syrup: dissolve sugar in water, put on fire and cook until sugar dissolves. Pour apples with hot syrup and cook over medium heat for about half an hour. Finished ranetki jam with ponytails leave to infuse for 2 hours, then arrange in jars and close them.
Transparent ranetki jam
Ingredients:
- 2 kg ranetki;
- 2.5 kg of sugar;
- 2-3 tbsp. water;
- 0.5 tsp citric acid.
Cooking
To make the apples in the jam transparent, you will have to spend a little more time than in the previous, quick recipe. Ranetki with ponytails sort, rinse, pierce through with a toothpick and dry. Boil the sugar syrup in a large saucepan. To do this, mix sugar, water and citric acid, put on the stove, bring to a boil and cook until the syrup becomes homogeneous and transparent. Pour ranetki with boiling syrup and boil 5- 10 minutes without stirring, so as not to damage the fruit.
After cooking, remove the pan with jam from the heat and leave to infuse for a day. If the apples float up, cover the jam with a plate and place a small weight so that the ranetki are completely in the syrup. After a day, boil the jam for another 5- 10 minutes. Then take a sample: take out one apple, cut it and see if it is sufficiently soaked in syrup. If not, soak ranetki in syrup for a few more hours and boil again. Ready hot pack in sterilized jars and roll up.
Ranetki is a variety of apples, characterized by rather small fruits, which rarely reach a mass of more than 15 grams. Apples have a bright sweet taste with a slight sourness and a wonderful aroma. Ranet apple trees are very prolific and give a lot of harvest. Housewives make compotes and jams, jams and preserves, apple wine and other tasty and fragrant preparations from ranetki.
Recipe for ranetki jam for the winter
Many housewives do not know that from small apples (ranetki) you can make rich and very tasty jam with a delicate aroma. And it really is!
Ingredients
- ranetki - 1 kg;
- sugar - 1.3 kg;
- filtered water - 100 ml.
On a note! You can bring original notes to the original recipe with lemon juice or grated ginger.
Cooking method
Recipe for jam from whole ranetki
Whole ranetki jam with clear amber-colored syrup and bright fragrant fruits will be an excellent dessert. A jar of such a delicacy will take you from a cold winter to a hot August summer and give you a good mood.
Beautiful heavenly jam looks very impressive in a vase, when the apples in it are not only whole, but also with ponytails. They can decorate various desserts, cakes and pies.
Ingredients
To make jam from ponytails, for several jars you will need:
- apples;
- sugar;
- water;
- vanillin or vanilla sugar.
The same amount of sugar and one glass of water is taken per kilogram of fruit. If you have a lot of apples, then increase the amount of sugar and water according to the indicated proportions.
Cooking method
Whole ranetki jam recipe
The original heavenly jam from small apples will please all sweet teeth. A unique preparation for the winter has an amazing property: the fruits are obtained as if glazed. Such sugar jam will be an excellent independent dessert, and it is very simple to prepare it, since the recipe for sweetness is simple and clear. In appearance, the delicacy seems to be honey-amber, but it also tastes better than many other delicacies that are prepared for the winter.
Ingredients
- ranetki - 1 kg;
- sugar - 1 kg;
- water - 1 glass.
Note! You should also prepare 1 large saucepan and a few toothpicks or skewers.
Cooking method
Using a step-by-step recipe for whole ranetki jam with a photo, cooking a fragrant and rich delicacy is not difficult.
Video recipes for ranetki jam
You want to watch video recipes for ranetki jam not only in order to learn how to cook this delicacy, but also just to enjoy the wonderful view of these little yummy treats.
If someone still doesn’t know what ranetki are, this is such a variety of very small apples, a little more than large cherries. They are fragrant, sweet and sour, densely growing on a tree. From this variety of apples, excellent jams, compotes, all kinds of jams, wine, and desserts are obtained. The jam, which we will talk about today, is made from ponytails and has a transparent structure.
Jam from these pretty apples always turns out sweet, does not sugar, therefore it is a popular preparation not only for the next, but also for the next winter. Since the size of the fruit is very small, they are taken as a whole for harvesting, and you don’t even need to tear off the tail. This fact gives zest and specificity. If you like a thick consistency, you can add the pulp of the fruit. Due to the fact that it is boiled soft, the consistency will thicken and become like jam.
Important! If you choose the technology for making jam in three stages, your apples will remain firm, but they will give the workpiece juice and a rich taste.
Preparation of the main ingredient
The preparation time for apples is short. It is enough to choose fruits of approximately the same size, wash thoroughly, pay special attention to the hollow area where the tail grows from. If there are damaged or overripe fruits, remove them. The place where the flower was located must be carefully cut with a knife or simply pierced with a toothpick.
How to cook jam from ponytails?
Below we will tell you in what options you can make delicious ranetki jam.
Jam from small ranetki with a tail
Ingredients:
- Ranetki - 1 kilogram.
- Sugar - 1 kilogram 300 grams.
- Water passed through the filter - 0.1 liter.
This recipe is made from whole small apples. First, we wash them well with running water, put them on a sieve, wait until the water has completely drained.
We need the branches to be no more than 1 centimeter, cut the rest.
Transfer the prepared fruits to a container with a thick bottom. Add sugar, mix well. Turn on the stove on a small fire, so wait until the workpiece boils. Detect 10 minutes, turn off the fire. Wait until the syrup has cooled to room temperature. Follow the same procedure, only keep on fire for 15 minutes. After turn off the fire, let cool. Repeat steps a third time.
While the syrup is cooking, prepare the jars and lids. After the jam has boiled for the third time, pour it into the prepared container.
Important! An interesting note can be added to the recipe by adding a little lemon juice or finely grated ginger.
Jam from wild ranetki with a tail transparent
Ingredients:
- Apples - 1 kilogram.
- Sugar - 1 kilogram 200 grams.
- Water - 1 glass.
- Citric acid - 0.25 teaspoon.
In order to cook exactly transparent jam, we need citric acid. In a boiling syrup made from sugar, water and citric acid, we carefully put our apples. They must first be cleaned and pierced through the center with a toothpick.
Important! To prevent the apples from falling apart, do not stir them in the water. It is only possible to gently water them with syrup, which can be scooped from the edge of the container.
Wait 10 minutes on a quiet fire, then remove. Put a deep bowl in a saucepan so that it covers the entire surface. Above - sinker. Thus, the wounds ended up in the liquid, where they should be for 24 hours. After they expire, cook the apples for 10 minutes.
We check the readiness of apples according to the largest one - if it is easy to cut, and outwardly the pulp looks like marmalade, then everything is ready, you can pour it into jars. If you see the unpreparedness of apples, cover the container again with a plate for 6 hours and repeat the procedure.
Royal jam from ranetki with ponytails
The recipe for this jam is distinguished by the addition of walnuts. It gives the structure royal viscosity. Ingredients:
- Apples - 1 kilogram.
- Sugar - 200 grams.
- Walnuts - 200 grams.
- Lemon - 1 piece.
Ranetki prepare in a standard way. Peel the lemon, crush the nuts into crumbs. Prepare the syrup, add all the other ingredients there. Put on fire, wait until the syrup boils, then simmer for another 10 minutes. Move the composition to a container made of cast iron or clay, put in the oven, set the temperature to 250 degrees. After boiling, lower the temperature to 100 degrees, wait 3 hours. Check readiness - the jam will be honey color and consistency.
Ranetki jam with a tail in a slow cooker
In order to make ranetki jam in a slow cooker, we need:
- Apples - 1 kilogram 200 grams.
- Water - 1 glass.
- Lemon - 2 pieces.
- Sugar - 1 kilogram.
Rinse the apples, remove the peel from the lemon. Place fruits, sugar, water into the multicooker bowl. Select the "Extinguishing" program, according to which the jam is prepared for 2 hours. Look sometimes inside, stir the contents. After the time has passed, the jam can be poured into jars.
My daughter collected ranetok, I had to cook jam for the winter.
I made whole jam from whole and not broken ranetki, beaten ranetki went to apple jam for the winter,
and from the leftovers she made a bulk pie with grated apples.
Jam is excellently obtained from whole ranetki with a tail. Then it is very convenient to make ready-made jam, take marmalade apples by the tail.
We will need sugar, water, ranetki citric acid as desired.
It would be nice to sort out the ranetki apples into approximately the same sizes so that they cook at the same time.
I took apples 2.5-3 cm in diameter. Wash them, dry them.
Poke the base with a toothpick.
Boil sugar + water syrup.
If you add citric acid, then foam is formed.
Run the apples into the syrup, bring to a boil and cook over low heat for 10-15 minutes.
Leave until completely cool.
You do not need to stir the apples so that they do not fall apart.
Drizzle gently with syrup.
Cook in three sets.
In the 3rd approach, the time can be increased to the desired consistency of jam, thicker or thinner you like.
Sterilize the jars, dry them and pour the hot jam into jars and screw on the lids.
I use the usual twist-on lids.
In the finished jam, apples are marmalade, homogeneous.
If desired, you can add citric acid on the tip of a knife to the syrup when cooking or cinnamon, if you like.
I usually cook 2 days. I leave it overnight after the second time. And I finish it in the morning.
Bon appetit!
Cooking time: PT01H00M 1 hour
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 replaced with 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.
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