Ranetki jam paradise apples. How to cook marmalade from ranetki for the winter

I love apples "Ranetki" for their beautiful view and amazing scent.

Today I want to tell you how to make transparent jam from ranetki with slices for the winter.

To get a really tasty, transparent jam, you need to take into account some of the nuances. Jam should be boiled in three stages at intervals of 6-12 hours. Yes, it will take a lot of time, but the result is worth it. Apple slices will soak in syrup, thicken and remain intact. The syrup will thicken and turn a bright amber color.

This jam will become a favorite delicacy in winter time. You can serve pancakes, pancakes, cheesecakes, cereals and much more with it.

Until the ranetki season is over, hurry up to make delicious preparations.

To prepare ranetki jam, prepare slices necessary set ingredients.

Sort through the apples and use only ripe and firm fruits. Wash them in cold water and remove the tails.

Cut the ranetki into slices, removing the core.

Transfer the apples to a suitable sized saucepan and sprinkle with sugar. Shake the pan a little so that the sugar is evenly distributed in all the holes. Cover the pot with a lid and let it sit room temperature for 3-4 hours, and better - at night.

Apples will release juice in which the sugar will completely or partially melt.

To get a transparent jam with whole slices, it must be boiled in several steps. Send the pan to the fire and bring to a boil, reducing the heat to a minimum, boil the jam for 5 minutes. At the same time, you should not mix it, so as not to damage apple slices, you can only lightly press them with a spatula so that they sink into the syrup. Remove the pan from the heat and leave for 10-12 hours. After complete cooling, the apples softened and changed color.

Boil the jam again for 5 minutes and cool for 6-8 hours. The photo shows that the syrup has changed color and become thicker, and the apples are a little more transparent.

It remains to boil the jam for the third, final time. We cook 5 minutes. Clear jam from ranetok slices for the winter is ready. The slices remained intact, and the syrup purchased thick consistency and amber color.

Arrange hot jam in sterile jars and roll them up.

Turn the jars upside down, cover with a warm blanket and leave to cool completely. From this amount of ingredients, two jars of jam came out, with a volume of 0.5 liters.

Store jars in a cool, dry place.

Bon appetit!

The recipe for tailed ranetki jam is quite simple, but despite its simplicity, the result is a very tasty, marmalade treat!

Ingredients

Step-by-step recipe for making ranetki jam with ponytails with a photo

So let's get to work:

Wash the apples well.

Then dry the fruits, for this, transfer them to a paper towel.

Now boil the syrup. Pour water into a saucepan, add sugar and boil the ingredients.

Before you turn off the fire, add citric acid to the syrup, foam will appear.

Send the prepared apples to the syrup.

Put the container with the contents back on the fire and cook for 15 minutes.

Then turn off the heat, let the jam cool down. Thus, cook the jam in three passes, after the last pour the delicacy into jars and roll up the lids. That's all, you saw for yourself that the recipe for jam from ranetki with ponytails is obscenely simple!

Video recipe for ranetki jam with ponytails

Recipe for jam from rayek with ponytails

You can also make ponytail jam, the recipe for this delicacy will not make it difficult for you either!

So, in order to cook jam according to this recipe, you will need:

Ingredients:
water - 600 milliliters;
lemon - 1 citrus;
paradise apples - 1 kg;
sugar - 800 grams.

Now let's get to work:

1. First, wash the apples thoroughly, you can use a brush, cut off the receptacle, leave 2/3 of the length near the pedicel.
2. Now you will need a wooden toothpick, use it to prick each apple.
3. Now blanch the apples by dropping them in boiling water for a couple of seconds and immediately send them to cool water.
4. Prepare the syrup. Pour water into a clean saucepan, add sugar and boil for 3 minutes.
5. Then filter the syrup, that is, strain through a gauze cut and put it on fire again, let it boil. Then turn off the heat, let the syrup cool down.
6. Pour apples with cooled syrup, let stand for 20 minutes. Then put apples with syrup on low heat, let them boil, cook them for 10 minutes. Then set aside and let stand for 4 hours.
7. After the specified time, bring the jam back to a boil and add a few lemon slices, cook the delicacy for 10 minutes.
8. Repeat this procedure again after four hours.
9. After last brew, pour the jam into jars, roll up the lids, cool and you can take it to the basement for storage, and in winter enjoy this delicious truly heavenly jam!

Enjoy your meal!

Preservation from ranetki, namely compotes, has an individual character. From the usual apple drink such a preparation differs in the way of laying fruits, due to their appearance. The fact is that this variety of apples has very small fruits, which is why they are also called "paradise apples." However, this does not affect the taste of the fruit in any way, but it plays a role in canning.

Preparing apples

According to the recipes for compote from ranetki for the winter, small apples are mainly placed as a whole, without being cut into pieces. In this regard, more careful processing of fruits is required. First of all, you should carefully inspect each apple for damage or pests. Only healthy whole fruits are suitable for compote. This is the case when one "bad guy" is able to nullify all efforts. The presence of spoiled fruits will not only spoil appearance, but it will also play the role of a time bomb, and the bank will not stand idle for a long time.

The sorted high-quality fruits must be washed well and laid out on a spread towel so that they dry. Some recipes for compote from ranetki for the winter provide for the presence of twigs on fruit. Such fruits look beautiful in a jar, and the drink acquires a subtle aftertaste.

Ranetki with twigs can only be used for rolling very sweet compotes. The less sugar in the drink, the greater the risk that it will not be stored for long.

Another nuance of how to cook ranetki compote for the winter is to pierce them before putting them in a bottle. This will keep the apples whole under the influence of boiling water. In addition, they will soak up the sugar syrup faster and will release their juices better.

For piercing fruits, it is better to use wooden toothpicks, and the punctures themselves should be done closer to the tail.

Apple compote with vanilla

Most fast way to prepare a drink is to make compote from ranetki for the winter without sterilization. A little vanillin will give it a warm summer flavor.

For 3 liters of water you will need:

• 500 g of heavenly apples;
• 500 g of sugar;
• 1 g of vanillin and citric acid.

The seaming process is quite easy and fast:

Compote of chopped ranetki with lemon zest

The original taste will give the drink the addition of currant leaves and cherries. As for how much sugar is needed for compote from ranetki, then in the original recipe for 500 g of apples you need 300 g of sugar. For some, this will seem a bit much, but that is why lemon zest is also added to the drink. When all the ingredients are combined, a sweet and sour compote is obtained.

So, wash the ranetki, cut into two halves, and then into two more. Remove the core and seeds and cut the fruit (into slices or plates).

Rinse a small bunch of currant and cherry leaves under a tap and pour over boiling water to disinfect. Cut into strips.

Peel the zest from one lemon.

In a sterilized jar with a capacity of 3 liters, first lay out the foliage, and on top - the ranetki, filling it to 1/3 of the height.

Prepare syrup and pour over apples (water will take about 2.5 liters.) Add lemon zest, roll up and wrap.

Healthy drink from paradise apples and mountain ash

Ranetki goes well with other fruits and berries. Very beautiful in color, a compote of ranetok is obtained for the winter. Berries give it a little tartness and a dark color.

Wash one kilogram of apples, let dry. Prick at the tails.

Rinse chokeberry in the amount of 200 g under running water and blanch for no more than 3 minutes so that the berries do not burst.

Pour mountain ash into sterilized jars at the bottom, and put ranetki on top.

Prepare syrup for pouring using:

• 2 liters of water;
• 1 kg of granulated sugar.

Fill them with fruits and berries, roll up and wrap.

Apple cherry drink

Compote from ranetki and cherries for the winter has a very beautiful ruby ​​​​color, unlike a drink from apples alone. In addition, the cherry will give it a slight sourness, which will be especially appreciated by those who do not like too sweet drinks.

On three-liter jar compote will need:

• 300 g ripe;
• 500 g ranetki;
• 1 st. Sahara;
• 3-4 citrus slices (lemon or orange);
• 2.7 liters of water.

Step by step preparation:

Compote from ranetki and plums by double pouring

It's pretty interesting option seaming a drink using paradise apples yellow varieties. blue plums and light apples look beautiful and harmonize perfectly with each other.

The amount of fruit depends on the harvesting method: you can put 300 g of plums and apples in a jar, and for a more concentrated drink, fill it to the brim equal amount ingredients.

The same applies to the type of fruit in the compote of ranetki and plums for the winter: if desired, they are left whole or cut into two parts. When using ranetki as a whole, they should be pricked to maintain their shape.

So, put the prepared fruits in a sterilized jar and pour boiling water over it. Cover with a lid and let stand for 15 minutes.

Drain the water into a saucepan and make syrup on it at the rate of:

• 100 g of sugar - per liter jar;
• 200 g of sugar - per 2 liter container;
• 300 g of sugar - per three-liter bottle.

Pour jars of fruit a second time and roll up.

Recipes for compotes from ranetki for the winter are very simple to perform. Even a hostess without experience will be able to make such a drink the first time. Unfortunately, this compote has one significant drawback. It ends quickly! Therefore, it is better to prepare more jars so that they are certainly enough for the whole winter.

Ranetok jam slices looks nice and original. But its main advantage is the taste. As additional components citric acid, orange, vanillin, etc. are used.

Ranetok jam slices for the winter

Required products:

Sugar - 1 kg
- drinking water- one glass
- apples - 1 kg

Cooking features:

Prepare the fruits: remove the tails, take out the seeds. Whether to peel the skin is up to you. This is not a fundamental point. If the fruits are very hard, boil them for about 5 minutes. If they are rather soft, then you can skip the heat treatment. Make syrup: pour water into a saucepan, add granulated sugar here. After boiling the syrup, pour in the apples, stir. Leave to boil for 15 minutes, turn off the heat, let it brew for 5 hours. Bring the mass back to a boil, leave again for a while. The procedure can be repeated one more time, bring to readiness. If the treat seemed very sweet to you, add a little lemon juice. Pour the workpiece into jars and screw tightly with lids.

Rate and.

Recipe for ranetki jam with slices

Ingredients:

Orange
- sugar sand - 1.6 kg
- boiled water - 0.4 liters
- apples - a couple of kilograms

How to prepare:

Put the fruit in a bowl, fill with cool water. Leave for approximately 10 minutes. Wash the fruits thoroughly, let them lie down for a while so that the last liquid is glassed. To do this, use a colander. Divide the apples in half with a knife, remove the stalks, cut out the core along with the seed. Cut fruit into slices. Cut the fruits very quickly so that the fruits do not have time to oxidize.

Some housewives peel apples before cooking to make the preparation tender. However, this is optional. Together with the skin, you will deprive the delicacy a large number vitamins. Fold fruit slices into a saucepan, sprinkle with sugar, squeeze an orange on top. Leave the mass for a couple of hours. Carefully remove the apple slices. Syrup that remains in the pan, stir, add to it boiled water. Put the syrup on the stove, boil. After boiling, lower the apples, cook for 15 minutes at medium intensity. In order not to violate the integrity of the slices, do not stir the contents during cooking. Just shake the pan from time to time. Arrange in pre-calcined containers, roll up for the winter.

Prepare and.

Ranetki jam transparent slices

You will need:

Sugar - ½ kg
- water - 200 ml
- apples of a light variety - 1 kg
- small ginger root
- lemon - 0.25 pcs.

How to cook:

Wash the fruit thoroughly, tear off the stalks, cut out the core. It is necessary to leave only the peel. Do not chop the fruit very finely so that they do not dissolve in the syrup. Pre-peel the ginger root, chop it into thin pieces. Chop ¼ lemon with peel into thin slices.

Pour sugar into enamel pan, fill with the specified amount of water. Put water on the stove, bring to a boil, reduce the intensity of the fire. It will be possible to reduce it after the start of boiling. Chop the ginger root and lemon slices, cook them for 15 minutes with slow stirring. Sugar should not stick to the bottom.

As soon as 10 minutes have elapsed, throw in the chopped apples, stir, bring to a boil. After boiling, remove the bowl from the stove, let the contents cool. The next 2 steps will be exactly the same. After the third stage, the workpiece can be laid out in jars.

Ranetok jam with slices for the winter recipe

Ingredients:

Apple, cranberry and Orange juice- 1 tbsp.
- granulated sugar - 2.6 kg
- small apples– 3 kg

How to cook:

Wash the fruit, cut into several slices, taking out the seeds. Be sure to remove the stems. Roll fruit slices in sugar, leave for a while to dry. Fold the chopped fruits on a baking sheet lined with foil, place in the oven, leave for 10 minutes at a set temperature of 120 degrees.

Pick up an enamel basin, mix the prepared juices in it. Put the container on the stove, boil, reduce the heat, pour sugar in a thin stream, continue the process until the boil begins. Add caramelized apples, take out, roll in sugar, put back in the oven. Transfer to a saucepan, cook for 10 minutes, arrange in dry and processed jars, close with nylon lids.

wild apple recipe

You will need:

Vodicka - 245 g
- granulated sugar - 1.6 kg
- wild apples - 1 kg

Subtleties of preparation:

Wash the apples under cool water, remove the stalks with scissors. Leave the peel on the fruit. Cut the fruit into slices, removing the seeds. Pour water into an enameled container, fold the chopped apples, sprinkle with sugar on top. Simmer over low heat. After a little syrup is formed, mark the time, cook for about half an hour. Wash glass containers in advance, sterilize. Pack the workpiece, screw tightly.

1 Serving 15 minutes

Description

Whole ranetki jam- very easy to prepare and amazing delicious treat. Every housewife wants to pamper her household with something unusual on a winter evening for family tea party. It will be easy to cope with this task if you manage to stock up in the summer with a very successful delicacy - pink and tender jam with whole sweet apples in a transparent, but at the same time viscous, syrup. Of course, ranetki are not so often seen in gardens or for sale, but still, those who want to will definitely find them.

The taste of jam from heavenly apples, which are scientifically called ranetki, cannot be expressed in words, because it is completely different from the jam we are used to from other varieties of apples. Even those people who count calories in their diet will not resist him. In this delicacy, you will feel a pleasant sweetness, moderately diluted with a slight sourness, which will pleasantly dissolve and give you heavenly pleasure.

Cooking methods amazing jam a huge variety - you can cook it even in a slow cooker, but the simplest and most correct is considered to be the cooking of such jam in the old proven way- in a thick-walled saucepan with a wide bottom, heating the mass in several passes. The apple in the classic recipe is laid whole with ponytails, although many prefer slices of ranetki jam. In fairness, it should be noted that jam from cut wounds suitable for tea drinking and making fillings in homemade pies, and a delicacy of whole apples will become an appropriate decoration for various gourmet pastry: cupcakes, muffins and holiday cream cakes.

A simple step-by-step recipe with colorful photos will help even the youngest and inexperienced hostess cook your own favorite delicacy at home, and get true pleasure even from the cooking process itself. Yes, the praise of relatives and households will not take long. Happy tea drinking!

Ingredients

Steps

Such a tasty and juicy fruit, like an apple, is mentioned in many fairy tales and legends, and for good reason, because trees with juicy fruits appeared so long ago that today no one will remember their origin. Probably, few people know that small-sized apples that ripen before everyone else are called ranetki.

This hybrid of apple trees is common in Siberia and Far East. It is from these miniature apples that many housewives like to cook. amber jam for the winter. But the most common variety of ranetki, from which they prepare a sweet treat for tea, is the Yantarka Altai variety. A surprisingly tasty ranet jam is prepared from it. old recipe many grandmothers.

Paradise apple jam, or rather from whole ranetki with a stalk

Ingredients:

Apples (ranetki) - 2 kg,

Sugar - 2.5 kg,

Water - 2-3 tbsp.,

Citric acid - 1/2 tsp

Preparation:

Apples need to be sorted out, to select only whole fruits of ranetki, or rather, without wormholes, dents and darkening. Then the ranetki are washed under running water and slightly dried on a towel without removing the stalks. The lower part of each apple needs to be pierced with a wooden toothpick to the middle, so that later, when cooked, they are quickly saturated with sugar syrup and give up their juices. Dishes for cooking jam must be taken only enameled, because. aluminum cookware may oxidize during cooking and release harmful substances.

How to cook jam from whole ranetki:

Water is poured into enameled dishes, sugar and citric acid are added and put on fire. The syrup is boiled until the sugar is completely dissolved, and then washed and dried apples are immersed in it and the fire is reduced. You can’t mix syrup with apples, because. they can fall apart, it is best to pour the syrup over them, scooping it carefully around the edges. Boil ranetki in syrup for 5-10 minutes, and then remove from heat.

The most important step in the preparation of paradise apple jam is their full immersion after boiling into syrup. To do this, you need to choose a plate or bowl that is suitable for the diameter of the dishes where the jam was cooked. With a bowl, lightly immerse the apples in the syrup and set a light weight in the form of a cup or jar of water. Jam should stand under load for about a day at room temperature.

At the end of the day, a bowl is taken out of the dishes with jam and put back on slow fire for 5-10 minutes. The readiness of jam, or rather, apples, is checked by looking at the cut of the largest apple, if its pulp is easily cut and looks like marmalade, then the grandmother’s jam is ready, and if the apple is cut with difficulty, then the jam must be cooked for another 5-8 minutes .

Jars for jam must be prepared in advance. They must be washed thoroughly warm water with soap and sterilize. Jam is laid only in dry jars and closed with screw caps. Jam from whole ranetok stored either in the refrigerator or in the cellar. Jam is served cold for tea. winter evenings when the whole family gathers at the table. This delicacy will appeal to many sweet tooth, and thanks to the stalks, a spoon is not needed at all.

No less tasty with a special forest scent it turns out jam from wild-growing ranetki. The taste of this jam is more sour and astringent - this is its highlight. Wild ranetki are much smaller in size orchard apples, so the apples are also boiled whole.

Jam from wild ranetki

Ingredients:

Wild ranetki - 1 kg,

Sugar - 1.5 kg,

Water - 250 ml.

Preparation:

Ranetki must be washed under running water and the stalks removed with scissors. The peel of apples does not need to be peeled, because. when cooked, it becomes very soft and dissolves in syrup, and the bones are removed if desired, only then the apples will need to be cut in half and the core removed.

How to make jam from wild ranetki:

Water is poured into an enameled cup, washed ranetki are laid out, and sugar is sprinkled on top. Apples languish on small fire, and as soon as it is formed a small amount of syrup, you can time it, you need to cook for about 30-40 minutes, stirring constantly. Wild ranetki are much tougher than garden ones, so the cooking time is many times longer. If necessary, if the ranetki are hard, were harvested early and not ripe, the cooking time can be increased up to 1 hour.

Glass jars for jam must be prepared in advance, washed with soap and then sterilized for about 15 minutes. Then, still hot jam is placed in sterilized jars so that the jars are filled with apples and filled with a small amount of syrup.

Apples in this jam on top taste very sweet soaked in sugar syrup. At the same time, having bitten through them, you can feel the spicy sourness, this gives the jam a special aroma of the forest. Interestingly, wild ranetki do not darken when cooked, but become even more saturated color in amber-pink syrup.

Ranetki jam with ginger

In order to protect themselves from colds and flu in winter, many people often cook various drinks or decoctions that help boost immunity. But there is more tasty and nice way invigorate the body winter time: prepare ranetki jam with lemon slices and ginger, drinking it with tea once a day stimulates the human immune system.

So, ranetki jam with a twist is prepared very simply from garden ranetki of light varieties, lemon and ginger.

Ingredients:

Ranetki light varieties - 1 kg,

Sugar - 500 g,

Water - 150-200 ml,

Lemon - ¼,

Ginger is a small root.

Preparation:

Ranetki of light varieties must be thoroughly washed, the stalks and cores removed, leaving only the pulp in the peel. Apples should not be chopped too finely, otherwise they will completely dissolve in the syrup when cooked.

Then, in advance, it is necessary to peel a small ginger root and cut it into thin translucent discs. A quarter of a lemon, along with the peel, is also cut into thin slices.

How to make ranetki jam with ginger and lemon:

Sugar is poured into an enameled pan and poured required amount water. Put a saucepan with sugar and water on fire, bring to a boil and reduce. Then, pre-cut ginger root is placed in the pan and lemon slices, cook them for 10-15 minutes, stirring lightly to sugar syrup did not stick to the bottom and edges of the pan.

After 10 minutes, sliced ​​\u200b\u200branetki are added to the syrup, mixed and the syrup is brought to a boil. As soon as the syrup boils and slightly grabs the apples, the pan is removed from the heat and allowed to cool - this is the first stage of heat treatment. The next two stages are repeated in the same way - the jam is brought to a boil and cooled. After the third stage of cooking jam from ranetki, it is placed in washed sterilized jars and rolled up with lids.

Jam from light varieties of ranetki turns out to be amber or even golden, it is soaked in ginger and lemon, with such jam for tea every day you definitely won’t get sick, because even with heat treatment ginger and lemon retain their beneficial properties.

Another one of popular recipes ranetki jam is considered to be jam made with apple, orange and cranberry juice. The process of making this jam is very painstaking and rather complicated, but the result is worth it. More Recipes jams with ginger in this article:

Recipe for ranetki jam and assorted fresh juices

Ingredients:

Freshly squeezed apple juice - 1 tbsp.,

Freshly squeezed orange juice - 1 tbsp.,

Cranberry juice - 1 tbsp.,

Sugar - 2.5 kg,

Ranetki small - 3 kg.

Preparation:

Rinse the apples under running water, and then prick each apple in several places with a toothpick or fork. Lightly moistened apples are rolled in sugar and left to dry to form a sugar crust.

How to make ranetki jam with juice:

The apples rolled in sugar are placed on a baking sheet, previously covered with foil, and put in the oven, heated to a temperature of about 100-120 degrees, for 10-20 minutes, so that each apple caramelizes.

Assorted juices are poured into an enameled basin, mixed, put on fire and brought to a boil. Then the fire is reduced and sugar is poured in a thin stream, as soon as it is completely dissolved, the syrup is brought to a boil. Caramelized apples are thrown into boiling fruit syrup for 30 minutes.

Then the apples are taken out of the pan, rolled in sugar and put back in the oven for 15-20 minutes so that they acquire a caramel shell, and then they are thrown back into the pan. For the fourth time, apples from the oven are placed in a basin, boiled in fruit syrup 10 minutes, and only after that the jam is laid out in dry sterilized jars and closed nylon lids. Thanks to the caramelization in the oven, the apples are soaked and candied. It is necessary to store such jam in the cellar or in the refrigerator.

Despite such a laborious recipe, the jam turns out to be very tender, the apples in it are soft and transparent. In many parts of Russia, ranetki jam prepared according to this recipe is called royal.

Scientists believe that all varieties of red ranet are hybrids and selection, real ranet has only a green color. Ranet was obtained by crossing a Chinese with a Siberian apple tree or large varieties European part of Russia. It is the ranetki of green varieties that are considered less allergenic for humans, in addition, it has been proven that they have the ability to relieve stress and nervousness.

Ranetki are frost-resistant, and in comparison with large varieties of apple trees, bear fruit every year until November. Thanks to the grafting of apple trees of this species, the fruits of the trees can have different taste and form. The smallest varieties of ranetki are slightly larger than cherry fruits, and the largest are the size of an ordinary garden apple.

Let's start with a simple recipe. We take one kilogram of apples and cut them into slices, removing the seeds and the stalk. The skin can be peeled or left at your discretion. Then fill the apples with water, to which we add a little salt. If the fruits are very dense, then blanch them first. To do this, put them in boiling water and cook for 3-5 minutes. Cook syrup from one kilogram of sugar and a glass of water. After that, put the apple slices into the boiling syrup and mix them lightly. Next, turn off the fire and remove the jam from the ranetki to the side for 5 hours. We perform this operation three times. Last time boil the jam until done. If you want to get not very sweet jam, a little sour, then add a little citric acid. Arrange the finished product in pre-prepared jars and close with lids.

You can make jam to keep the fruit whole. To do this, we prepare 7 kilograms of ranetki. We remove the stalks from the fruit, leaving the third part, and prick them with a toothpick. Then put them in a container and pour boiling water for 5 minutes. Drain the liquid. In the meantime, you need to prepare the syrup. For 200-250 ml of water we take 800 grams of sugar. Dip ranetki in boiling syrup and cook for 10 minutes, not letting the jam boil too much. Then carefully take out the apples and put them in jars. The glass container must be sterilized first. The syrup left over from cooking is boiled again and filled with jars of apples. Ranetki jam prepared in this way can be closed with polyethylene lids and stored in more cool place. In this case, the product amber color with beautiful whole fruits.

Ranetok jam can be prepared in a slightly different way. To do this, you need to take one kilogram of apples of this variety and rinse them thoroughly. Then we cut them into slices and fall asleep with sugar in the amount of one kilogram. Let the future jam brew for 7.5 - 8 hours. During this time, it should release juice. After this period, pour a glass of water into the container with the prepared product and put it on fire. Let the jam come to a boil and cook for about 5 minutes. Then we set it aside for 10 hours. Next, cook until done. The jam is ready when it becomes transparent and the fruit sinks to the bottom. Pre-preparing glass jars. Pour ranetki jam into jars and close metal lids.

Ranetki are used not only to make jam or marmalade. They make a delicious and fragrant compote.

We put apples in prepared jars, filling them by a third. For color and taste, you can add a small amount of chokeberry. Fill jars with boiling water. Leave them for a while until the water cools down. Then we pour the water back into the used container and add sugar there at the rate of 250 grams per one three-liter jar. In order to make the compote not very sweet, you can pour a little citric acid on each jar. We close the containers with metal lids and let them cool. Then we send them to storage in a colder place. Compote from ranetki has beautiful colour and aroma.

Using one of listed recipes, you can make blanks for the winter from the harvest. IN winter period they will remind you of summer and delight the whole family. This variety of apples, like no other, is ideal for making jams and compotes due to its taste characteristics.

The seaming process is quite easy and fast:

Compote of chopped ranetki with lemon zest

The original taste will give the drink the addition of currant leaves and cherries. As for how much sugar is needed for compote from ranetki, then in the original recipe for 500 g of apples you need 300 g of sugar. For some, this will seem a bit much, but that is why lemon zest is also added to the drink. When all the ingredients are combined, a sweet and sour compote is obtained.

So, wash the ranetki, cut into two halves, and then into two more. Remove the core and seeds and cut the fruit (into slices or plates).

Rinse a small bunch of currant and cherry leaves under a tap and pour over boiling water to disinfect. Cut into strips.

Peel the zest from one lemon.

In a sterilized jar with a capacity of 3 liters, first lay out the foliage, and on top - the ranetki, filling it to 1/3 of the height.

Prepare syrup and pour over apples (water will take about 2.5 liters.) Add lemon zest, roll up and wrap.

Healthy drink from paradise apples and mountain ash

Ranetki goes well with other fruits and berries. Very beautiful in color, a compote of ranetok is obtained for the winter. Berries give it a little tartness and a dark color.

Wash one kilogram of apples, let dry. Prick at the tails.

Rinse chokeberry in the amount of 200 g under running water and blanch for no more than 3 minutes so that the berries do not burst.

Pour mountain ash into sterilized jars at the bottom, and put ranetki on top.

Prepare syrup for pouring using:

• 2 liters of water;
• 1 kg of granulated sugar.

Fill them with fruits and berries, roll up and wrap.

Apple cherry drink

Compote from ranetki and cherries for the winter has a very beautiful ruby ​​​​color, unlike a drink from apples alone. In addition, the cherry will give it a slight sourness, which will be especially appreciated by those who do not like too sweet drinks.

For a three-liter jar of compote you will need:

• 300 g ripe;
• 500 g ranetki;
• 1 st. Sahara;
• 3-4 citrus slices (lemon or orange);
• 2.7 liters of water.

Step by step preparation:

Compote from ranetki and plums by double pouring

This is a rather interesting option for making a drink using paradise apples of yellow varieties. Blue plums and light apples look beautiful and harmonize perfectly with each other.

The amount of fruit depends on the method of harvesting: you can put 300 g of plums and apples in a jar, and for a more concentrated drink, fill it to the brim with an equal amount of ingredients.

The same applies to the type of fruit in the compote of ranetki and plums for the winter: if desired, they are left whole or cut into two parts. When using ranetki as a whole, they should be pricked to maintain their shape.

So, put the prepared fruits in a sterilized jar and pour boiling water over it. Cover with a lid and let stand for 15 minutes.

Drain the water into a saucepan and make syrup on it at the rate of:

• 100 g of sugar - per liter jar;
• 200 g of sugar - per 2 liter container;
• 300 g of sugar - per three-liter bottle.

Pour jars of fruit a second time and roll up.

Recipes for compotes from ranetki for the winter are very simple to perform. Even a hostess without experience will be able to make such a drink the first time. Unfortunately, this compote has one significant drawback. It ends quickly! Therefore, it is better to prepare more jars so that they are certainly enough for the whole winter.

I pick my apples carefully. I rinse with running water. For jam I use apples without wormholes and cracks.

Then I cut off all the tails, tear off the leaves so that only peeled apples can be used for jam.


I sprinkle apples granulated sugar. I’ll leave it to soak overnight and let the juice flow. I also add a little water there so that during the cooking process the jam does not stick to the walls of the dishes.


I put it on the stove and boil the jam for 15 minutes with breaks for complete cooling. This way I keep the maximum integrity of the fruit. I boil it 2 times first.


After boiling three times, I squeeze it into jam lemon juice. It will lighten the jam a little and make it more transparent. Also, from citric acid, apples will retain their shape and will not fall apart.


I put a quarter of a teaspoon ground cinnamon. I simmer the jam a couple more times for 15 minutes with breaks for complete cooling.


hotter fragrant jam put into jars. But glass jars, as for any preservation, I pre-wash and sterilize.


Close tightly with lids.


I put the jars of jam to cool. For this, any bedspread or blanket is suitable. I send them to storage or in the basement, or in a dark pantry where no light can reach. In a dark, cool place, such a blank retains its appearance for a long time, fresh taste and aroma.