Whole apple jam with tails. Amber jam from heavenly apples is a true heavenly delight
Chinese jam (paradise apples)
Miniature apples (Chinese)
There are several ways to make jam from paradise apples - small apples, similar in size and in the long tail of the petiole to very large cherries. They are also called Chinese (or Chinese apples), and they grow on a plum-leaved apple tree.
Other small-fruited apples are ranetki, this is a close relative of the Chinese. Therefore, jam from small ranetki and paradise apples is cooked according to the same recipes.
Bowl with Chinese
Chinese ponytails for jam are shortened by a third
On the left - Chinese, on the right - a medium-sized apple
Bowl of Chinese apples
What is done with the Chinese woman before making jam
This is a common recipe for all, and the differences and proportions for syrup (sugar + water) and the weight of apples for it are shown in the table (see below).
At the same time, no more than 2 kg of paradise apples or apple slices should be cooked in the basin. Otherwise, it will be difficult to mix and cook for a long time.
1. Shorten the ponytail
Most often, paradise apple jam is made from whole fruits with tails. Tails are shortened (cut off the hardest upper part, about 1/3 of the tail).
Why leave a ponytail: firstly, the tail is not so easy to tear off (unlike cherries or sweet cherries). And secondly, paradise apples with ponytails are more convenient to take out of the syrup and eat.
2. Blanch and chop
- Throw apples into boiling water and blanch for about 5 minutes. Then remove them from boiling water and cool immediately (immerse in cold water).
- Prick the cooled apples in several places with a wooden toothpick or pin (so that they are better saturated with syrup during the jam cooking process).
Prick each apple with a toothpick
3. Infuse apples in syrup
- Dip chopped apples into boiling syrup (do not boil, turn off immediately).
- Infuse for several hours (from 6 to 12, depending on the recipe and your free time).
4. Cook jam
After insisting, jam is cooked in two ways:
- in 1 dose (immediately until ready).
- five minutes (3 times after a certain time).
Very little foam is formed, I didn’t take them off at all so as not to damage the apples. Stir with a wooden or teflon spoon (also to keep the tender Chinese skin whole or not to crush the pieces of apples).
In the pauses between cooking, the jam must be covered with a lid.
The proportions, time and other features of cooking according to different jam recipes are shown in the table (see below), individual recipes are illustrated with step-by-step cooking photos.
Jam readiness
Readiness is judged either by time (for example, the recipe limits the cooking time = 20-40 minutes), or by external signs:
- apples should become translucent (which is not always obtained and not for everyone);
- a wrinkled film will appear on the surface of the syrup (which means it is already thick enough);
- when stirring, the jam does not flow from the walls of the pelvis, like water, but sticks to them.
Some housewives advise judging by a drop that does not spread over a saucer (as in ordinary jam). However, it should be borne in mind that jelly jam is obtained from pectin-rich apples. Therefore, in order not to overcook and thicken the jam unnecessarily (thick jam, having frozen, will become even thicker, approaching candied fruit, and will not be so tender), it is better to follow the principle by which readiness is judged - as soon as it begins to stick to the walls - ready .
Paradise apples in syrup
This is how apples in jam are obtained
Chinese jam slices
There is an option for making jam slices. Cooking in slices or slices is convenient when not all apples are perfect. Then you need to remove the bad part, and let the good one into the jam.
When cooking in slices, Chinese does not need to be blanched and pierced. Just cut into 4 parts, remove the core and tail (after cleaning and rejecting 2.5 kg of Chinese, I got 1.5 kg of slices for jam). According to the same recipes, you can cook large apples, cut into slices or slices.
Slices are covered with sugar (either mixed, or in layers: apples-sugar-apples-sugar). And insist with sugar for 10-12 hours at room temperature. And then they boil it by adding a little water. The further technology for cooking Chinese slices is the same as for jam from whole apples with a tail (in 1 step or five minutes in several steps).
Chinese jam recipes
| Recipe No. p / p | Cooking method | Proportions | ||||
|---|---|---|---|---|---|---|
| apples | Sugar | Water | ||||
| Five-minute jam from Chinese or small ranetki | ||||||
| 1 | Infuse in syrup for 6-8 hours. Then cook 3 times for 12 minutes at intervals to infuse the jam (pauses = 2 hours). That is, the first time: bring to a boil (low heat) and cook for 12 minutes. Leave for 2 hours. Then repeat this 2 more times. Divide into prepared jars and close. | 1 kg | 1.2 kg | 0.6 l | ||
| 2 | The syrup is first made based on 1 kg of apples 1 kg of sugar. Insist 10-12 hours. Cook in 3 doses (each cooking time is 15-20 minutes). Pauses 1) 8 hours; 2) 3-4 hours; 3) boil and close. During the second cooking add the rest of the sugar, put according to the recipe. | 1 kg | 1.3 kg | 0.5 l | ||
| 3 | Jam slices: pour the slices infused with sugar with water, bring to a boil over low heat (stirring). Juice will stand out. Boil in 3 doses for 5 minutes, pauses 6-12 hours. After the third time - close the jam. | 1 kg | 0.6 kg | 2/3 cup | ||
| 3.1. | Jam slices with orange or lemon: insist the slices with sugar for 6-10 hours. Add 2/3 cup of water with juice (pour the juice from 1 orange or lemon with water up to 2/3 cup), add zest (fine grater) if desired. Bring to a boil over low heat. Boil in 3 doses for 5 minutes, pauses 6-12 hours. After the third time - close the jam. | 1 kg | 0.6 kg | 2/3 cup | ||
| Jam in 1 dose from Chinese or small ranetki | ||||||
| 4 | Infuse in syrup for 10 hours. Then - remove the apples from the syrup, and bring the empty syrup to a boil. Return the apples, cook over low heat for about 20 minutes (if the apples are more than 1 kg, the cooking time may increase to 30-40 minutes). | 1 kg | 1 kg | 1 glass | ||
| 5 | Jelly jam slices: cut into 2 or 4 parts, add water. Cook in a saucepan covered for 25-30 minutes. Catch the apples with a holey spoon. And add sugar to the broth, bring to a boil. Return the apples to the resulting syrup and cook until cooked (the drop does not spread). | 1 kg | 0.5 kg | 2 glasses | ||
You can close the jam with iron (ordinary) lids,.
cooking in pictures
Recipe No. 4 (Jam from a whole Chinese woman with a ponytail, in 1 dose)
Jam from tiny apples (Chinese)
Recipe number 3.1 (with orange)
Miniature apples (Chinese) 
Chinese, pitted and ponytailed (slices) 
Sprinkle the slices with sugar and insist 
Bring the slices in sugar with water and juice to a boil 
This is how jam is made from slices of Chinese 
Dry, boil over steam or pour over boiling water 
Transferring jam to jars 
We close the jam
In early September, the harvest of miniature apples - ranetki begins. It is these fruits that are ideal in making homemade jam. We present a selection of recipes for ranetki jam for the winter.
Ingredients:
- ranetki - 1.8 kilograms;
- sugar - 1.5 kilograms;
- vanillin - to taste or 1 sachet.
Rinse fruits thoroughly under running water. Cut into slices, do not cut the peel, only the core.
Next, make syrup for future jam. For this, dissolve half the sugar in 350 milliliters of water. Pour dry vanillin into the liquid and stir. Bring to a boil, add halves of ranetki and let it brew for 30 minutes to soak.
After half an hour, add the rest of the sugar. It is important to bring the consistency to a boil again, but do not boil. Leave the apples to soak in the sweet syrup for 20 minutes. For the final third time, boil the apple mass, remove the foam.
Sterilize glass jars. Arrange hot jam in containers, but cork with lids only after cooling. Delicious ranetki jam with slices to remove in a dark place.
Making jam from ranetki with a tail
Dessert is convenient to eat, holding on to the tail of an apple. Harvesting jam from ranetki with a tail for the winter will appeal to adults and children. Whole ranetki are required for cooking.
Ingredients:
- apples - exactly 1 kilogram;
- citric acid - 1 pinch;
- sugar - 1 kilogram;
- purified water - 200 milliliters.
List the main components. Avoid spoiled apples. Next, thoroughly wash the ranetki, be sure to leave the stalks. It is important to pierce each fruit at the base, so it is better saturated with syrup.
The next step is to prepare the syrup. Pour water into a large saucepan, add sugar, boil. Put the whole ranetki into the resulting syrup, cook for 15 minutes without stirring. After we cool for 6-7 hours and again put on gas for 30 minutes. Then add a pinch of citric acid and cook for 10 minutes.
Thus, the apples are well saturated with syrup and do not fall apart.
Pour apple jam into sterilized jars. Roll up with sterile lids. Cool gradually at room temperature, then place in the cellar.
Jam with citrus aroma from ranetki and orange
Cooking homemade jam can be varied with citrus ingredients. The aroma is crazy, and the cinnamon stick will add sophistication to the dish. Choose the ripest and freshest fruit for jam.
Ingredients:
- ranetki apples - exactly 1 kilogram;
- orange - 2 large fruits;
- crystalline sugar - 1 kilogram;
- cinnamon - to taste.
First prepare the citrus syrup. Cut large oranges with a sharp knife into pieces or slices. Cook in boiling water for 5 minutes until soft.
Wash the paradise apples and boil for 7 minutes. Next, combine ranetki with orange syrup, cook for 1.5 hours in a saucepan with a thick bottom. At the end of cooking, add cinnamon.
During this time, sterilize glass containers and tin lids. After cooking, pour the jam into sterile jars, tightly corked with lids. Store aromatic jam in a cellar with a relative humidity of 75%.
How to quickly cook in a slow cooker
The process of making jams will be facilitated by a slow cooker. You do not have to be at the stove during the cooking process. Just select the desired function on the display of kitchen appliances and watch your favorite series.
Ingredients:
- small ranetki apples - 1 kilogram;
- sugar - 500 grams.
Rinse red apples and remove seeds and core. Cut into pieces and put in a special multicooker bowl. Pour the indicated amount of sugar to the apples, set the stew mode for 2 hours.
Do not forget to stir the jam so that it does not burn. After 2 hours, twist the sweet mass through a meat grinder. Simmer for another 10 minutes in a slow cooker until fully cooked.
Pour jam with orange into prepared sterilized jars, roll up the lids. Put away in a cool place for storage.
How to make transparent jam from ranetki
To prepare a beautiful transparent jam, wild varieties of ranetki are used. Even green fruits are great, as they boil in syrup. The main ingredients are also paradise apples and sugar.
Ingredients:
- ranetki apples - 1 kilogram;
- citric acid - 1 full teaspoon;
- sugar - 2 kilograms;
- water - 1 cup or 200 milliliters.
It is important to choose fruits of the same size. Rinse ranetki, let drain water. For a clear jam, add citric acid.
Boil citric acid and sugar in a small cast iron saucepan. Pour in some water if necessary. Place whole ranetki in the resulting syrup, periodically water with sweet syrup.
Check readiness by cutting the apple. The consistency should be similar to marmalade.
Ready jam is not immediately packed in jars. It should be infused for at least a day, then rolled up in a sterile container. Store winter harvest in a dark, cool place. The temperature should not exceed plus 20 degrees Celsius.
Recipe for jam for the winter from ranetki and lemon
Lemon will add a tropical flavor to jam. For those with a sweet tooth, it is recommended to add lemon zest with sugar. In general, this is an easy and quick way to make jam for the winter.
Ingredients:
- lemon - 1 piece;
- ginger root for taste - optional;
- ranetki - 1.5 - 2 kilograms;
- sugar - 1.2 kilograms;
- water is a glass.
Cut a clean lemon into slices or any shape. Grind the ginger root on a fine grater.
Prepare the syrup: Pour granulated sugar into boiling water, stir. Cook for 5-7 minutes, then add lemon and ginger. Keep on medium heat for 15 minutes.
In the process of cooking the syrup, peel the ranetki from the peel and core, cut as you like. Dip fruits into boiling syrup, cook for 2 minutes, then cool. Do the procedure 3 times.
Sterilize glass jars and lids. Pour the hot jam into a glass container and cool upside down. The best place to store jam is the cellar. But if it is not available, then a ventilated pantry room will also work.
Preparing jam from ranetki with plums
Delicious jam for the winter is easy to cook from seasonal country fruits - apples and plums. Apple-plum jam goes well with tea and just as a dessert. A step-by-step recipe will come in handy even for experienced housewives.
Ingredients:
- ranetki - 1 kilogram;
- blue plum - 1 kilogram;
- sugar - 2 kilograms;
- filtered water - 1 large glass.
Wash apple fruits and pierce at the base with a wooden skewer or match. Cut the plum into pieces, remove the stone. Place the prepared ingredients in an enamel bowl or pan. In such a dish, the jam will retain its color.
Dissolve sugar in boiling water, pour over the fruit mass. Leave for at least 3 hours. Next, put on a slow fire and gradually bring to a boil.
It is desirable to cook a fruity consistency without a lid. Excess moisture during the cooking process can lead to the formation of mold. Also, to preserve the shape of the fruit, do not stir the jam with an aluminum spoon. Only shaking the dishes is allowed, or light stirring with a wooden spoon.
After removing from the stove, let the plum mass brew for 12 hours. Then, before spinning, boil and pour into sterilized jars. Fill the contents to the neck of the jar, add a spoonful of refined oil on top, cork the lids.
Wrap the jars in a blanket, let the apple jam cool for a day at room temperature. Store preservation in a cellar or a dark place.
Paradise apples, Chinese, ranetki, rayki - this is the name of decorative apples, similar to the wild counterparts from which they originated. Tasty and healthy ranetki jam is distinguished not only by a pleasant aroma, but also by a very beautiful appearance.
Like wild apples, ranetki are small, greenish-yellow, fragrant, with a tart taste. They ripen in September, they cannot be stored for a long time, so they try to process them immediately. Fruit drinks and jams are prepared from them, but jam from whole apples with tails is the most popular; in winter it warms and pleases with its appearance alone, not to mention its delicate taste. Now there are varieties that ripen in summer, pleasing in red, they also make wonderful jam.
To prepare this dessert, only whole, intact fruits with intact skin, no wormholes or bruises are chosen. The fruits are thoroughly washed, sometimes even pre-soaked in cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately maintain their integrity during cooking. Too long ponytails (stalks) are recommended to be cut by a third, but you don’t need to get rid of them completely, otherwise half of the charm will be lost.
Since the apples are very hard, they need to be blanched for a couple of minutes by dipping in boiling water, and then poured over with cold water. To do this, use a colander or linen (gauze) bag. You can simply pour boiling water over it, close the lid tightly, wait 3 minutes, drain the water (it can then be used to make syrup), rinse with cold water.
Cooled apples are pricked several times with a sharp wooden toothpick. It is undesirable to use metal needles for this procedure, except perhaps from stainless steel.
Video "Ranetok Jam"
From this video you will learn how to cook delicious whole paradise amber jam at home.
Best Recipes
There is more than one recipe for delicious paradise apple jam, here you can choose, experiment. Dessert from some ranetki will turn out tasty and fragrant, but the addition of other fruits and spices will significantly change the taste and aroma.
whole paradise apples
Ranetki, cooked whole with tails, have an excellent taste and appearance. For them you will need:
- 1 kg of apples;
- 900 g of sugar;
- 1 glass of water.
To keep the fruit whole, the preparation is stretched over several sessions:
- Syrup is boiled from sugar and water in which apples are blanched.
- Prepared fruits are poured with hot syrup, shake the dishes slightly, leave to cool completely.
- The cooled mass over low heat is brought to a boil, boiled for no more than 5 minutes, left for 12 hours.
- You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, laid out in sterilized jars, rolled up.
With oranges and cinnamon
Citrus fruits and cinnamon add benefits to the usual jam, exquisite aroma, new taste. For 1 kg of apples take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:
- Oranges are peeled, divided into slices, you can even cut the slices in half so that they are commensurate with small apples. They are placed in a saucepan, poured with water, boiled for several minutes to soften.
- Sugar is added to oranges, all crystals are completely dissolved.
- Apples are added to the hot mass, brought to a boil, removed from heat, left "until tomorrow".
- Jam can be cooked immediately, but apples can fall apart. To avoid this, the dessert is boiled for several days, you shouldn’t even stir it, it’s better to just shake the dishes. Cinnamon is added at the last stage. Then they put it in jars, roll it up.
In a multicooker with cognac
A multicooker will help you prepare a dish in one go. To do this, put 1 kg of prepared ranetki, 900 g of sugar, an incomplete glass of water into a bowl, turn on the “Extinguishing” mode, leave for 2 hours. It would be good to check the jam several times, shake it lightly or mix it gently.
Opening the multicooker for the last time, you need to add 2 tbsp to the mass. l. cognac. The result will certainly please you with a new flavor.
With walnuts in the oven
An oven can also relieve the hassle and help keep the raiki intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. It is necessary to turn on the oven until it heats up to 250 ° C, boil the syrup, dip the crushed nuts into it, cut into pieces the previously peeled lemon and ranetki. All this is boiled for 10 minutes, and then transferred to a saucepan, and preferably a clay bowl, and put in the oven.
After boiling the mass, the temperature is lowered to 100 ° C, baked for 3 hours. The result will be a golden honey jam with an original taste and a delicate aroma with a hint of citrus.
Transparent treat
Chinese jam without the addition of other fruits, cooked in several stages, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese women themselves, then you need to use citric acid.
Syrup is boiled from 1.5 cups of water and 1 kg of sugar, poured onto prepared raiki, ¼ of a teaspoon of citric acid is added, the dishes are shaken, and the mass is allowed to cool. Then you need to bring the jam several times to a boil over low heat and set aside until it cools completely. The finished delicacy will delight not only with thickened syrup, but also with translucent fruits, as if glowing from the inside. They can be safely used to decorate cakes or pastries, served with cream for coffee.
The main thing is to keep the fire slow, avoid rough stirring with a spoon, it is better to just shake the dishes sometimes. Fully prepared jam is laid out cold in containers, covered with lids or even parchment, and stored in the cold.
Recipes for apple jam for the winter
9 h
230 kcal
4.6/5 (20)
Remember how in childhood you came to your grandmother in the village for the whole summer? Every morning fresh milk, fun swimming in the river, and, of course, obligatory childish pranks! Picking fresh strawberries from neighbors or stealing a bucket of ripe apples unnoticed - without this, the holidays were not holidays. Forbidden fruit always seemed sweet, but everything faded before grandmother's juicy fragrant ranetki It is not for nothing that they are commonly called paradise apples.Did you know that this magical feeling of a carefree happy childhood can be experienced all four seasons of the year? Just follow our simple recipe! Open a jar of paradise apple jam in the coldest winter, take out a couple of fruits by the tail - and your heart will warm up, and the house will be filled with a feeling of happy comfort. This wonderful jam is made from small Chinese apples with twigs, you can also make from small wild rayes.
To make jam we need:
How to cook paradise apple jam whole with a stalk
What is this jam eaten with?
By the way, did you know that in small-fruited apples, the number of biologically active substances is ten times higher than in large-fruited ones? So the resulting delicacy is not only very tasty, but also extremely healthy! It is traditionally customary to serve such jam in small rosette vases. And you can eat it even without spoons - just taking the apples by the tail! This jam is good for tea or coffee, it is also perfect for decorating homemade cakes and muffins.
Description
Paradise apple jam is a truly heavenly transparent delicacy, the taste of which is much more interesting and pleasant than ordinary apple jam. Thanks to the miniature size of the fruit at home, it is possible to cook heavenly jam for the winter from whole apples. In this case, the fruit does not have to be crushed to prepare a delicious treat. Due to this, a rather interesting winter preparation is obtained, containing mother-of-pearl small fruits, and even with tails that float in a transparent sweet syrup as a whole.
Cooking heavenly jam from ponytails for the winter according to this step-by-step photo recipe with detailed technological instructions is a pleasure! Firstly, there are no difficulties during the process, because the recipe is really very simple. Secondly, paradise apples do not require such special preparation as, for example, ordinary large apple fruits. In this recipe, paradise apples are harvested for the winter as a whole and with stalks, but with a stalk, of course, not everything is so simple. Each apple tail must be shortened, and this procedure is, in fact, tedious. However, for the sake of such a magnificent homemade delicacy, it is not a sin to work hard.
Let's start making heavenly jam for the winter according to a grandmother's recipe that has been proven over the years! In it, by the way, you will learn some important secrets about cooking such a treat.
Ingredients
Paradise apple jam - recipe
After the charming miniature apples have been collected, let's proceed to their thorough preparation. First, we wash the heavenly fruits very well, and then we cut their stalks in half.
Now on each apple, you need to make several punctures with a toothpick. This must be done so that during cooking the skin of the apples does not burst and the apple pulp does not boil.
Next, the pierced fruits should be blanched so that they remain just as beautiful and bright when making jam. To do this, fill the apples with boiling water in the amount of one glass for five minutes. After that, the water from the apples must be drained into a separate saucepan, and the remaining blanched fruits should be rinsed in cold water.
We take the water that we received after processing the apples, and add granulated sugar to it.
Then mix the liquid well, then boil for a couple of minutes. As a result, we got a sweet syrup for apples.
Pour the fruit with hot syrup, and then gently mix them. Next, leave the fruit in syrup for twelve hours.
The next day, we put the infused apples on the stove to cook. After boiling, boil the apple delicacy for five minutes and leave it to infuse again for twelve hours.
This procedure with jam must be carried out at least three times. Each time, apples should be set aside to infuse for twelve hours, or even more.
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