Jam from paradise apples with ponytails quickly. Paradise apple jam with ponytails (transparent)

Clear jam from ranetki with a tail - a delicacy delicacy. Many housewives will agree with this, because miniature tart apples soaked in sugar syrup, wonderful aroma, 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?

Jam from paradise apples with ponytails, transparent somewhat different from fruits cooked 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 transparency, jam is added citric acid or juice, to improve taste - citrus peel, ginger, cinnamon.

Jam from small ranetki with a tail

Jam from ranetki with a tail is a popular delicacy in Siberia and 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 the load for a day, after that, boil for 8 minutes and spread out small wounds with a tail on 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 scent 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 for small fire 40 minutes.
2. Sort by banks.

Those who wish to welcome guests on a grand scale will need a recipe for paradise apple jam with royal ponytails, because in addition to an excellent combination paradise apples With lemon wedges and nuts, which give the jam a honey color and density, the delicacy is baked in the oven according to vintage technology which makes it memorable, worthy of 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 lovely way simple and affordable to diversify the taste, and given that the spice is classic addition to various apple desserts, there is no doubt that the jam will turn out even more fragrant.

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 last brew, add cinnamon and arrange the transparent 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. Yes, for yellow fruits characteristic juicy pulp, sun-colored skin and very sour, tart taste, which will help to remove a large number of Sahara.

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 give up fragrant treats, 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 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 ponytails 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: traditional cooking they had to rearrange the container with the delicacy from place to place, which is impossible when working with a slow cooker.

Apple jam - very appetizing, tasty and healthy treat. cook this wonderful dessert it is possible both from cultivated varieties of apple trees, and from wild game. Wild apples differ from garden apples, perhaps, only in their small size, while palatability And useful properties these fruits are almost identical.

How to make wild apple jam?

First of all, you need to prepare the ingredients needed for our jam:

• wild apples - 1 kg;
• granulated sugar - 1 kg;
• purified water - 250 ml.

Cooking:

The wild game should be cleaned of the stalks, washed under cool water, discard the fruits in a colander and give time for excess liquid to drain from them. Next, you have two options to choose from - you can make jam from whole fruits(for example, if you use wild ranetki) or from apple slices.

If you choose the first option, then you should not peel off the peel from apples, since during the cooking process it will become very soft, and there will be no trace of its former rigidity. If you prefer the second option, then wild apples should be cut in half, core removed and cut into slices.

IN enamelware it is necessary to lay out the prepared fruits (whole or slices), pour purified water and cover with sugar. Apples should be simmered on the weakest fire. As soon as the fruits release juice, and a significant amount of sweet syrup appears in the container, you can detect 30-40 minutes, during which the cooking of our delicacy should continue. All this time, the jam should be stirred continuously and the resulting foam should be removed.

Wild apples are much tougher compared to garden ones, and therefore the time for making jam from them increases significantly. If they were torn unripe fruits, then the duration of their cooking is recommended to be extended to 1 hour.

Prepare glass jars for jam. To do this, they must be carefully washed with drinking soda, pasteurized, and then dry thoroughly. hotter apple jam pour into jars and seal them metal lids using a seaming key. Cooled down at room temperature storage containers in a cool place.

Apples, especially if they are whole in such a jam, are unusually sweet, well soaked in sugar syrup. Having bitten through them, you will feel a spicy sourness, which gives this dessert a pleasant incomparable forest aroma.

My mother-in-law has a simple hedge of small apples growing in her dacha. When autumn comes, apples ripen and they need to be collected and prepared somehow. Here I come to collect big harvest. My mother-in-law cooks mostly, but I like to cook paradise apple jam with ponytails, transparent and fragrant. I offer you the recipe with a photo. Thus, the integrity of each apple is preserved and it is very tasty to eat such jam, taking the apple by the tail.



Required products:

- 600 grams of paradise apples;
- 500 grams of granulated sugar;
- 1/4 tsp. l. citric acid;
- 200 grams of water.





Paradise apples for jam should be as whole as possible, without wormholes and problem areas, so they are used entirely in jam and it will be unpleasant to eat a wormy apple in winter. Therefore, I review each bullseye so that there are no traces of worms on it. I wash the apples and put them in a sieve so that the water drains from them.




Then, on each apple, I cut off the place where the flower was, so that extra villi do not get into the jam.




I put all the prepared apples in a deep bowl, where I will cook the jam.




I am making syrup. IN hot water I add granulated sugar for sweetness. I stir until completely dissolved.




Pour apples with hot syrup. Let the apples soak in the syrup. I leave until completely cool.




Then, after cooling, boil for 15 minutes 3-4 times. Thus, I preserve the integrity of the apples. And also they become liquid, glossy and shiny due to the syrup.




I add citric acid. Boil for 10 minutes, stir and remove from heat. I put it in jars, which I washed and sterilized over steam beforehand.




I roll up the jam with lids and put it to cool under the “fur coat”.




I put the finished jam in a regular pantry until winter.




Jam prepared in this way becomes the most anticipated delicacy. Children are happy to take apples by the ponytails and eat this delicious jam from paradise apples.




Bon Appetite!
An excellent delicacy for the family will be and

Paradise apples, they are also "Ranetki", they are also "Chinese" - the fruits are very interesting. Eating them fresh is a pleasure for everyone, but as for preparations, whether they are fruit drinks, compotes, or jam, it’s a completely different matter.

There is no other variety of apples from which it would be possible to cook such a beautiful and tasty jam.

The one who called the variety “Paradise” quite possibly did this while drinking tea with paradise apple jam, transparent as a tear.

Transparent Paradise Apple Jam - General Cooking Principles

In order for paradise apple jam to really turn out transparent, first of all, you should choose and prepare apples correctly. Collected independently or purchased on the market, the fruits are sorted out, putting aside broken, rotted and worm-eaten fruits. Leave only dense, preferably one size.

The peel is not removed, the tails are not torn off, they are only slightly shortened. You can, of course, remove it, the taste of the delicacy will not suffer, but the originality of the dessert is that the apples should be with tails. Selected fruits for a quarter of an hour are poured with ordinary running water, and then thoroughly washed with a flowing jet and dried well. So that the apples do not crack and burst during the cooking process, they are pricked several times with a thin object, preferably with a wooden toothpick.

If fruit slices are used to prepare treats, they are pre-soaked in soda solution so that they do not boil soft and the cooked paradise apple jam remains transparent.

The syrup is prepared separately from granulated sugar and water, which is sometimes replaced apple juice, a decoction of paradise apples or other fruits. The fruits are dipped only in properly cooked, boiling syrup. It should not contain undissolved grains of granulated sugar. Cooking time depends on the specific recipe. Paradise apple jam will come out transparent in any case, if you follow the recommendations correctly. The duration of the process affects only the thickness of the syrup, its color and the softness of the fruit.

To give dessert new taste and a special aroma, vanilla, cognac, cinnamon, citruses are added to it - their zest or lemon juice. A common addition to this jam is walnuts.

Paradise apple jam not only delicious treat and a wonderful dessert for a cup of tea, its transparent, “marmalade” fruits will serve wonderful decoration for any sweet pastries.

Paradise apple jam: transparent with lemon

Ingredients:

Paradise apples - 1 kg;

250 ml clean water;

Granulated sugar- 200 gr.;

Half a large lemon.

Cooking method:

1. Rinse the fruits several times in warm water, dry. Shorten the ponytails to 2 cm in length and make two punctures with a toothpick on each fruit. Pour a glass of boiling water and soak under the lid for three minutes.

2. Express the liquid and do not pour it out, but pour over the fruit cold water.

3. Pour all the sugar into the strained infusion, mix and boil over low heat for two minutes.

4. Put the blanched apples in a large bowl, pour boiling syrup over and shake the bowl well three times to mix. Then cover with a towel and leave overnight.

5. Place the container on medium fire and, constantly removing foam from the surface, bring to a boil. Remove from heat immediately and leave again for 24 hours.

6. Boil in this way four times. IN last time, bring to readiness, boiling for at least 20 minutes.

7. Be sure to add freshly squeezed lemon juice at the end of cooking.

Paradise apple jam: transparent according to the grandmother's recipe "Marmalade"

Ingredients:

One kilogram of "Chinese";

1.2 kg of refined sugar;

One and a half glasses of water;

1/4 teaspoon "lemon".

Cooking method:

1. whole fruits"Chinese", without wormholes, rinse and dry dry. Cut the ponytails to the desired size and pierce each apple with a toothpick from the side of the stem, through and through.

2. Pour the refined sugar into the bowl in which you are going to make the jam. IN required quantity dilute citric acid with water and pour sugar with a solution, mix.

3. On low heat, stirring constantly, cook clear syrup.

4. Dip the whole dried apples into boiling syrup and boil in it for 6-10 minutes, the larger the fruits, the longer. Do not stir or the apples will fall apart during cooking. They can only be watered with syrup, neatly collected around the edges with a small ladle or spoon.

5. Remove the container from the fire. Place a flat plate on the surface, a little less pan, put a not too heavy weight on top and leave.

6. Not earlier than in a day, remove the load and boil at a minimum temperature for about 10 minutes, at the end of cooking, check for readiness. To do this, remove the largest fruit from the syrup and cut it. If the apple is cut easily, and the structure resembles marmalade, the jam is ready. If this is not the case, hold under load for another six hours, and then boil again.

Paradise apple jam: transparent with walnuts and lemon

Ingredients:

1.2 kilos of "Chinese";

One and a half cups of kernels walnut;

A teaspoon of cinnamon powder;

One small lemon;

Sugar - 0.9 kg;

filtered drinking water- 1 tbsp.

Cooking method:

1. Rinse the apples warm water, remove the tails, pierce the fruits in two places and dry them.

2. fine grater scrape the zest from the lemon, squeeze the juice from the pulp and be sure to strain it.

3. Pour water into the sugar and stir well immediately. On low heat, stirring constantly, boil the syrup. It should be transparent, without grains of sugar.

4. Enter lemon juice into the sugar mass, add cinnamon, mix and boil for two minutes. Then pour in the apples and nuts and gently shake the container several times.

5. After boiling, boil for 15 minutes. at lower heat, the mass should not boil. Remove from heat and set aside to cool completely.

6. After that, bring the mass to a boil again, boil for a short time and leave to cool.

7. Having boiled the paradise apple jam, thus, twice more, pack it in jars and seal it tightly.

Paradise apple jam: transparent with cognac in a slow cooker

Ingredients:

Kilogram Ranetok;

200 gr. cores walnuts;

100 ml of purified water;

Sugar sand - 170 gr.;

Two small lemon;

2 large spoons of cognac;

Lavrushka - two medium-sized leaves.

Cooking method:

1. Rinse lemons and apples under running water. Scald the citruses with boiling water, then scrape the zest from them and squeeze the juice well.

2. Pour boiling water into the brew bowl, add sugar and stir well. Lower ranetki, add lavrushka, lemon peel and strained freshly squeezed juice.

3. Stir, close the lid and cook by running the multi-pot for 25 minutes in the “Frying” mode.

4. After that, take out the parsley, and pour cognac into the slow cooker and add the halves nut kernels.

5. Close the lid again and cook on the "Baking" option for 15 minutes.

6. Pack the prepared jam in clean and dry jars, seal tightly. Store blanks in a cool place.

Paradise Apple Vanilla Jam: Clear and Quick

Ingredients:

Small "paradise" apples - 1 kg;

400 ml of drinking water;

Half a teaspoon of "lemon";

One kilogram of sugar;

vanilla powder- 1/2 tsp

Cooking method:

1. Rinse the apples selected for cooking a couple of times with warm water and shorten the stalks. To dry fruits well from moisture residues, dry them by spreading them on a towel.

2. Cook from granulated sugar and water over low heat thick syrup. It should be viscous and its droplets should not spread.

3. Dip the apples into the boiling, thick syrup, and constantly stirring by lightly shaking the container, boil after boiling over low heat for half an hour.

4. Then add citric acid with vanilla, boil for another five minutes and roll up almost boiling.

Paradise apple jam: transparent as a tear on apple juice

Ingredients:

One and a half kilograms of wounds;

A kilogram of sugar;

A glass of apple juice, you can water.

Cooking method:

1. Prick the fruits washed in warm water with a toothpick, tear off the stem and boil in boiling water for two minutes.

2. Carefully place the apples with a slotted spoon in a separate bowl, fill them with cold, preferably filtered, water and leave it overnight.

3. Pour granulated sugar with apple juice. Boil a thick syrup over low heat and pour over the apples dried in a colander.

4. When the mass has cooled, put it on moderate heat, bring to a light boil and soak for 20 minutes.

5. The fruits will become transparent, and the syrup will resemble amber transparent as a tear.

6. Jam can be immediately packaged hot in prepared containers or boiled a little more, bringing to the desired density.

Fragrant paradise apple jam: transparent with fruit slices

Ingredients:

2 kg of small paradise apples;

300 gr. sugar;

10 gr. baking soda;

Purified drinking water - 300 ml;

A small pinch of vanilla and cinnamon.

Cooking method:

1. Best not to take too much small apples. After drying from the fruit, be sure to cut the peel and cut the fruit into slices, from which remove the core.

2. Dilute the soda in cold water and carefully drain the liquid from the sediment. Then pour the pieces of apples with the prepared solution and leave in it for a quarter of an hour. After such preparation, the slices will not boil soft, and the paradise apple jam will be transparent.

3. While the fruit pieces are soaking, boil the syrup. To do this, slightly warm the prepared water. Without removing the pan from the heat, add vanilla and cinnamon, stir well and add sugar. Then, stirring constantly, bring to a boil, but slowly. The longer the process lasts, the better the grains of sugar diverge.

4. Thoroughly rinse the slices soaked in soda solution with running water, pour boiling syrup over them and boil for five minutes. Stir very gently so as not to damage the pieces, and constantly remove the foam that forms on the surface.

5. Pack the boiling jam in sterilized glass containers and seal tightly with metal lids, which you boil in advance.

Transparent Paradise Apple Jam - Cooking Tricks and Useful Tips

To prevent pieces of fruit damaged by stirring from getting into the syrup, do it very carefully, and best of all, do not stir with a spoon. Lift the pan off the heat and shake it lightly a few times.

If you cook a delicacy on low heat, the syrup will turn out not only transparent, but also acquire a beautiful amber hue. Intense boiling will lead to burning, which will affect appearance- the jam will be dark with an unpleasant rancid taste.

Be sure to remove the seeds from the added citruses, otherwise the dessert will be bitter.

Harvested for long-term storage pack paradise apple jam only in sterile glass containers, which are hermetically rolled up with metal seaming lids.

Paradise apple jam is made from whole fruits - you can remove the stalks before cooking, or you can leave them too, and then decorate cakes and pastries with cute little apples. This blank will perfectly replenish your stocks for the winter, especially since making it is no more difficult than any other. About that, from heavenly apples, recipes and technology for its preparation, you will find in our article. The only thing is to carefully select ripe, not wrinkled and not wormy fruits, sort them by color and size, and then proceed directly to the process, which, although it takes a lot of time, is quite simple.

Paradise apple jam: a classic recipe

For cooking you will need:

• a kilogram of paradise apples;
• 1.3, or a little more than a kilogram of granulated sugar;
• 2 cups filtered water.

Sort and wash the fruits, the stalks can be removed, or you can leave it like that. Prick each apple with a toothpick or thick needle in several places. Then prepare the syrup from the indicated amount of water and sugar. So that in the end you get the most delicious and most right jam from heavenly apples, the recipe (technology) involves cooking in several steps, so be patient. First you need to pour the fruit with sugar syrup and leave to stand for a day. After the liquid is drained, boiled, added back to the hot apples and left for another 24 hours. And only on the third day you can put the pan with all the contents on the stove and bring the jam to readiness. You can check it like this: take a drop of liquid, pour it on a plate and watch. If it spreads - cook for some more time, if not, then feel free to pour fragrant jam on banks, roll up the lids and send to a dark place to be stored until winter.

Paradise apple jam: a recipe for amber winter harvesting

Although this cooking option is similar to the previous one in terms of the number of ingredients, the cooking technology itself is somewhat different. But it is she who will help you get tasty and very beautiful, amber jam from paradise apples. To prepare, take:

• 1.5 kg of fruit;
• kilogram of granulated sugar;
• a glass of plain filtered water or apple juice.

Wash the apples, sort, remove the stalk. Prick in several places with a match or a toothpick, and then blanch (boil) in boiling water for several minutes. Take out the fruit with a slotted spoon and put it in cold water in which they should be soaked for a day. After the specified time, fill the apples with syrup cooked from the specified amount of sugar and water. By the way, it will be very tasty if you replace the water with apple juice: you can squeeze it yourself, or you can buy it ready-made. After the fruits in the syrup have cooled, put the pan on the stove and boil the jam for a quarter of an hour. The apples will become transparent and the color of the liquid will resemble amber. Now you know how to make paradise apple jam. The recipe for cooking it is no more difficult than any other preparation, and in winter you can use the most fragrant supply to decorate baking, as well as just how excellent supplement for tea.