Prepare a sweet preparation from small apples - ranetki in syrup. There are Ranetki different tastes, this slightly affects the final product. In addition, there are ranetki to varying degrees friability, which also affects the result: whether the apples crack or not during the heat treatment. Therefore, soft ranetki are sometimes pierced with a wooden stick at the base, this slightly prevents the fruit from cracking during cooking.
Ranetki prepared for the winter in syrup are the same compote, but it contains more sugar, and the jars are completely filled with fruits, because... in this case, the main component is not the liquid, but the ranetki themselves. They turn out soft, sweet and sour, and very pleasant to the taste.
It is customary to serve ranetki in syrup as a dessert, filling the glasses completely with ranetki and pouring syrup over them. And the filling can also be diluted and served separately as a compote, which is also very profitable - you can save on jars when preparing compotes.
Prepare the ingredients according to the list.
Rinse the ranetki well and let the water drain. Trim the stems.
Blanch the ranetki in boiling water for 1-2 minutes.
Fill sterile jars with hot ranetki. Cover with sterile lids while you prepare the filling.
Add sugar to the water in which the ranetki were blanched and citric acid taste. Boil it.
Pour boiling syrup over the ranetki and roll up immediately. Cover with a blanket and leave until cool.
You can store apples in syrup in room conditions, but better in a cool place.
Ranetki in syrup are ready for the winter! In 2-3 weeks they will be completely ready for use, soaked in syrup, and will have a pleasant, soft sweet and sour taste. The filling will acquire a very rich apple taste with a hint of tartness and beautiful colour. Bon appetit!
My daughter collected ranetki and had to prepare jam for the winter.
I made whole jam from whole and unbroken ranetkas, the beaten ranetkas were used for apple jam for the winter,
and from the leftovers I made a muffin pie with grated apples.
Jam is excellent from whole ranetkas with a tail. Then it’s very convenient to make ready-made jam, take marmalade apples by the tail.
We will need sugar, water, citric acid as desired.
It would be good to sort the ranetka apples into approximately equal sizes so that they are cooked at the same time.
I took apples 2.5-3 cm in diameter. Wash them and dry them.
Poke a toothpick into the base.
Boil syrup sugar + water.
If you add citric acid, foam will form.
Place apples in syrup, bring to a boil and cook over low heat for 10-15 minutes.
Leave until completely cool.
There is no need to stir the apples to prevent them from falling apart.
Gently pour syrup over it.
Cook in three steps.
In the 3rd approach, the time can be increased to the desired consistency of the jam, thicker or thinner as you like.
Sterilize the jars, dry them and pour the hot jam into the jars and screw on the lids.
I use regular screw caps.
In the finished jam, the apples turn out marmalade-like and homogeneous.
If you wish, you can add citric acid on the tip of a knife to the syrup when cooking or cinnamon if you like.
I usually cook for 2 days. After the second time I leave it overnight. And I finish it in the morning.
Bon appetit!
Cooking time: PT01H00M 1 h.
Many people remember how our grandmothers made us jam from ranetki with a tail, which was transparent and very tasty when we were children. Just thinking about it makes my mouth water. Therefore, I am happy to share recipes for that same dessert made from heavenly apples.
It can be prepared from both varietal and wild fruits. It does not cook quickly, but you are unlikely to get tired. It’s not even necessary to cut the Ranetki. Just make some punctures and the tiny fruits will be easily cooked whole.
Your task is to prepare the ingredients, monitor the process, and pour the delicacy into containers. Then invite your loved ones for tea.
Transparent jam from heavenly apples (ranetki) with cinnamon - a recipe for the winter
Fragrant from ranetkas of a beautiful shade. Its transparency is achieved through prolonged cooking. And cinnamon gives a pleasant aftertaste.
Ingredients:
- ranetki – 1.7 kg;
- cinnamon – 0.5 tsp;
- 1.7 kg sugar;
- half a lemon, cut into slices;
- water – 500 ml.
On a note! Citrus can be replaced with citric acid (0.5 tsp).
Preparation:
- Take dry, clean “paradise apples”, cut off the tails a little and cut off the inflorescences.
- Using a skewer, we pierce each wound in three places.
- Pour water into a saucepan and put on fire.
- When it boils, add sugar and citrus slices.
- Mix the ingredients thoroughly and cook until boiling.
- Then put the liqueurs in the syrup and bring to a boil.
- Next, remove the half-finished jam from the heat, cover with a lid and leave until the morning.
- The next day, put the mixture back on the stove and wait for the syrup to boil.
- Cool until evening, then repeat cooking and cool until morning.
- The next morning we repeat the procedure, leave until it cools completely and boil again. As a result, it takes 3 days to prepare, 6 boilings.
- After the last heat treatment, remove the lemon slices.
- Place the cinnamon on a piece of gauze and tie it in a knot.
- Dip the bag into the jam and put it on the fire. When the mixture boils, boil for another 10 minutes.
Pour the hot confiture into sterilized jars, cool and store.
How to make whole yellow ranetka jam - recipe with photo
Beautiful to look at and incomparable to taste - this is how jam is made from soft yellow ranetkas. We cook the fruits together with the tails. It’s healthier and easier to get out of the jar.
“Paradise apples” - that’s what the people called the Ranetki. Despite its name, one cannot expect a “heavenly” taste from most varieties of ranetki. Not everyone likes hard, sour apples with a characteristic tartness. And yet they are very useful. Among apples, Ranetki are the leaders in the content of pectin, potassium, vitamins P, and B. Ranetki are small in size, so in most cases whole fruits are used to make jam. You don’t even have to cut off the ponytails: you’ll get a “cocktail” version. The preparation of ranetki preparations is planned for August - October. When exactly to expect the harvest depends on the variety of “paradise apples”.
Cooking rules
Making apple jam is easy. The main thing is to know the cooking rules, and you can take any recipe.
- Sorting of raw materials. To make ranetka jam, you need to sort out the apples. For dessert, take dense fruits without rot or wormholes. If you plan to use whole ranetki, then it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
- Preparing apples. Ranetki must be washed thoroughly. First they are poured for 10 - 20 minutes cold water and then washed. The tails can be removed, but a dessert that uses whole “paradise apples” with tails looks original. They can be shortened by a third or not touched at all. Each fruit is pierced with a toothpick in several places at the base. This is necessary so that the apples remain intact during the cooking process and the skin does not burst or crack. In addition, this way the fruits are soaked in syrup faster, which reduces the cooking time of the delicacy.
- Preparation of syrup. Ranetki are dense fruits; they cannot boast of juiciness. Therefore, even to make jam, syrup is made from the cloves, rather than simmered in own juice. It provides transparency. For the syrup you will need water and granulated sugar. Make sure there are no undissolved sugar grains left. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit decoction. The apples are dipped in boiling syrup and boiled, or the fruits are poured with cooled “sweet water”, infused, and then boiled. How long to simmer fruit in syrup depends on the specific recipe. The cooking time affects the thickness of the syrup, but not the clarity of the jam.
- Sunset.
The jam is rolled up hot. Jars and lids must be sterilized beforehand. It is important to ensure that the jars are hermetically sealed. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam will cool does not drop below + 22 C°, you can skip the wrapping step.
How to maintain integrity and remove bitterness
- Some housewives are successful at making jam, others not so much. All because you need to know culinary tricks. The jam will turn out bright and beautiful if the following conditions are met. Interesting additives.
- Zest, cinnamon, grated ginger, vanilla - all this will make the taste of the jam brighter. A dessert with interesting notes can be obtained by adding cognac, walnuts, and dried apricots. Be careful with the bones.
- If you use lemon, make sure that no citrus seeds get into the jam. Otherwise the dessert will be bitter. For the same reason, orange slices should be seedless. Maintaining integrity.
To determine if the jam is ready, drop a drop onto a cold surface. The drop should not spread. Readiness is judged by the transparency of the apples. If you are preparing a dessert from whole fruits, then remove one and cut it. When the ranetka resembles marmalade, the jam can be removed from the stove.
Transparent jam from ranetki with a tail: a selection of traditional recipes...
The housewife should be prepared for the fact that the process takes a lot of time. The treat should turn out jelly-like, but without excess density. You can achieve a balanced taste and the right consistency by boiling the product several times. The technology resembles the “five-minute” method, but each approach takes more than five minutes: the fruits need time to caramelize in the syrup.
Although all recipes indicate the amount of granulated sugar, the sweetness of the jam can be adjusted to your liking. Consider whether your ranetki are sour or sweet and sour.
From whole fruits
Peculiarities. Even a novice housewife can repeat a simple recipe for ranetki jam. The dessert is aromatic due to the addition of cinnamon and citrus juice.
Components:
- “paradise apples” - 3 kg;
- water for syrup - 500 ml;
- sugar - 2 kg;
- lemon - half a citrus;
- ground cinnamon - a tablespoon.
Preparation
- Wash the apples thoroughly. Remove the stems and pierce each fruit at the base with a toothpick.
- Boil water in a saucepan. Place some apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
- Place the scalded apples in ice water. This way they will maintain the integrity of the dessert.
- Prepare the syrup. To do this, dissolve all the sugar in 500 ml of water (the syrup should boil for three minutes).
- When the syrup has cooled, pour it over the previously prepared apples.
- Leave the workpiece for three to four hours. During this time, the ranetkas will be soaked in syrup.
- After the time has passed, boil the jam for 20 minutes over low heat. Sprinkle in the cinnamon.
- Remove the jam from the heat. Forget about prepping for six hours.
- Squeeze lemon juice into the jam.
- Repeat the “boiling - cooling” cycle twice.
- Pour the hot dessert into jars and roll up.
Whole apples in jam should remain firm. They can be used to decorate desserts.
From apples with tails
Peculiarities. Clear jam The whole ranetki looks especially beautiful if you leave the tails on the fruits. Dessert apples with ponytails can be used to garnish cocktails and baked goods.
Components:
- sweet and sour ranetki - 1 kg;
- water - glass;
- sugar - 1 kg;
- citric acid - half a teaspoon.
Preparation
- Wash the apples thoroughly, do not remove the stems. Using a toothpick, make a puncture at the base of each fruit.
- Mix sugar, water, lemon. Boil the syrup.
- Pour hot syrup over prepared apples. Boil for ten minutes.
- Give dessert a “break” for five hours.
- Boil the apples again, but now for 20 minutes.
- Forget about prepping for the day.
- The last step is to bring to a boil and place in a sterile container.
“Limonka” plays the role of a preservative and “clarifier”. Instead of citric acid, you can use lemon juice. Half a citrus is enough.
In slices
Peculiarities. If you get a large variety of “paradise apples”, prepare jam from ranetki in slices. It is important that the slices do not become overcooked: they should be clearly felt. To maintain their integrity, stir the mixture gently while cooking. Delicious ranetki jam with a citrus aroma will win the hearts of gourmets.
Components:
- medium-sized ranetki - 2 kg;
- water - 400 ml;
- sugar - 1 kg;
- orange - one.
Preparation
- Prepare the ranetki: wash, remove the tails. First, cut the apples in half, cut out the core, and then chop into thin slices.
- Place apple slices in a saucepan. Add sugar.
- Squeeze the juice from the orange and grate the zest. Add everything to the “sugar” apples.
- Leave the mixture for two hours.
- After the time has passed, remove the apple slices from the resulting juice. This is convenient to do with a slotted spoon.
- Add water to the juice and bring to a boil.
- When the syrup boils, add the ranetka slices that you took out earlier into the pan. Boil for 15 minutes.
- Leave the jam to sit for room temperature for the night.
- In the morning, boil the treat for 30 minutes. Roll it up.
There is a secret to maintaining the integrity of the slices in jam. You need to soak them for 20 minutes in soda solution. Take a teaspoon of soda for 1 liter of water. After soaking, the slices must be thoroughly rinsed under running water. They are immediately poured with syrup and boiled twice for 15 - 20 minutes. Boiling is repeated only after the delicacy has completely cooled.
... and interesting options
Ranetki jam can become a real gastronomic surprise if you move away from classic recipes. Try making a treat with nuts, cognac or apple juice.
Nut
Peculiarities. A novice cook can repeat the recipe step by step. Adding to jam lemon juice, don't forget to strain it. Bones and pulp should not get in.
Components:
- sweet and sour ranetki - 1.2 kg;
- kernels walnut- 1.5 cups;
- sugar - 900 g;
- lemon - one small one;
- ground cinnamon - teaspoon;
- water from the filter - a glass.
Preparation
- Prepare the ranetki: wash, remove the tails, make punctures with a toothpick.
- Squeeze the juice from the lemon and grate the zest.
- Stir sugar in water. Bring to a boil.
- Add lemon juice and cinnamon to the syrup. After thoroughly stirring, boil the syrup with the new ingredients for two minutes.
- Pour ranetki and nuts into the syrup. Shake the container to mix the ingredients.
- Wait for it to boil. Reduce heat to low and simmer for 15 minutes.
- Remove the workpiece from the heat and wait until it cools completely. Then bring to a boil again, boil for ten minutes, leave the mixture to cool.
- Repeat cooking and cooling twice more, after which you can put it in jars and roll up.
With cognac in a slow cooker
Peculiarities. Ranetka jam with nut and cognac notes turns out incredibly aromatic. The spicy dessert can be prepared in a saucepan, but a slow cooker is more convenient and, according to housewives, the delicacy turns out tastier.
Components:
- ranetki - 1 kg;
- walnuts (shelled) - 200 g;
- sugar - 180 g;
- lemon - one large;
- laurel - two leaves;
- cognac - two tablespoons;
- clean water - 100 ml.
Preparation
- Wash the wounds thoroughly. Make a couple of punctures with a toothpick.
- Scald the washed lemon with boiling water. Squeeze and strain the juice, prepare the zest.
- Pour 100 ml of boiling water into the multicooker bowl. Dissolve sugar in water.
- Dip the ranetki into the syrup, add lemon juice, zest, and bay leaves. Stir gently.
- Set the “Baking” mode for 25 minutes.
- After the signal, open the lid and remove bay leaves. Pour in cognac, add nuts.
- Start the “Baking” mode for 15 minutes.
- Place the hot dessert into sterile jars. Cork it.
Ranetka jam can be prepared in a slow cooker according to any recipe. Replace cooking on the stove with cooking in the “Baking” mode, adding five minutes to the time specified in the recipe.
With apple juice
Peculiarities. Winter ranetka jam prepared according to this recipe turns out as clear as a tear. The trick is to use apple juice instead of water to make the syrup. The jam has a rich taste.
Components:
- ranetki - 1.5 kg;
- sugar - 1 kg;
- Apple juice- cup.
Preparation
- Wash the “paradise apples” thoroughly, remove the stems, and pierce each wound with a toothpick.
- Boil the prepared apples in boiling water for just two minutes.
- Remove the ranetki from the water using a slotted spoon. Pour cold water from the filter over the fruit. Leave it overnight.
- In the morning, drain the water. Dry the apples in a colander.
- Combine apple juice and sugar. Stir thoroughly to avoid any crystals. Boil the syrup. It will be ready immediately after boiling.
- Pour hot syrup over ranetki. Let the mixture cool.
- After the syrup has cooled, set the delicacy to cook. Bring to a light boil, reduce heat and cook for 20 minutes. The syrup and fruits should be transparent.
- Pack the treat in a sterile container. Cork it.
You can adjust the thickness of the jam to your liking. Take more juice initially if you like liquid jam. The desired thickness can be easily achieved by boiling longer than indicated in the recipe.
You can make ranetka jam with the addition of seasonal fruits and berries. Harmoniously complement the taste of “paradise apples” with plum, sea buckthorn, lingonberry, pear, chokeberry. Jam with “additives” turns out tasty, but loses its transparency: fruits and berries “give up” their color.
Reviews: “Don’t tear off the tails!”
IN last year Did not work out. Everything was overcooked, despite the fact that I pierced each apple, poured it with slightly cooled sugar syrup several times, then drained it again, reheated it and poured it in, and so on again 5 times.
Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=
Under no circumstances should the tails be torn off!!! It’s so wonderful to read a book on a rainy winter evening while drinking hot tea bite into the ranetka, taking it out of the syrup by the tail.
Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html
Paradise apples are small fruits, average weight which does not exceed 9-15 grams. Jam is made from tart, juicy ranetki from mid-August to the end of September, when the fruits ripen and fill with juice. This fragrant dessert is so pleasant to serve with hot tea during the long autumn and winter evenings. Do you want to please your loved ones or surprise your guests? We offer several popular recipes preparing treats that will take worthy place in your culinary collection.
Paradise apples differ from other varieties in size and taste. Many people refuse to eat the fruits without pre-treatment because of their tart, astringent taste. But the high pectin content makes ranetki an ideal raw material for jams, preserves or marmalade. By content useful substances They differ little from ordinary apples, but have small fruits. Ranetki are often cooked whole, sometimes without even removing the stem.
Before cooking, the skin of the whole fruit is pierced in several places to release the juice. You will need more sugar than for regular apples, since the ranetkas taste more sour. The amount of water depends on what result you want to get. A little liquid is added to the traditional dessert, since the apples are quite juicy. But if it is necessary to cook the fruits in syrup, increase the amount of water.
Choosing the Main Ingredient
To prepare desserts, experienced housewives advise using the Yantarka Altai variety. The yellow fruits are distinguished by their juiciness, pronounced aroma and sour taste. tart taste. To prepare whole apples, select fruits without damage to the skin or wormholes. Wild fruits are less susceptible to pests and can also be used for canning. If you come across green, unripe apples, do not refuse them. Such ranetkas will also make excellent jam if you follow the preparation technology.
The easiest recipe for a slow cooker
The multicooker significantly speeds up the process of preparing dessert, and also allows you to do without the use of special utensils. The method is suitable for those housewives who want to make a little jam to pamper their family. The fruits are prepared and placed in a multicooker bowl, filled with liquid. Select the “Baking” function in the menu and set the timer for 20 minutes.
After the time has passed, add sugar and cook for the same amount. Place the mixture hot into prepared containers, seal it, and then turn it over, covering it with a thick cloth. This recipe will require 0.5 kilograms of apples, 100 milliliters of water, a full glass and another 6 tablespoons of granulated sugar.
Tip: in order for the fruits to become transparent and retain their rich color, at the very beginning of cooking, add citric acid to the water at the tip of a knife.
Whole ranetka jam
The good thing about apples of paradise is that you can make jam from them without cutting the fruit into pieces. Small ranetkas look appetizing in thick syrup. The fruits become transparent when cooked, which makes the dessert made from whole apples very unusual look. The fruits are thoroughly washed, the peel is pierced, the stalks are removed or cut in half.
Pour half the sugar into the bottom of the bowl in which the jam will be prepared. Ranetki are laid on top, filling them with the remains of sand on top. The mixture is left for a day to allow the juice to stand out. For a kilogram of whole apples take:
- granulated sugar - 4 cups;
- a quarter of a lemon;
- water – 600 milliliters.
If the fruit is not juicy enough, increase the amount of liquid in the recipe by a quarter cup.
Cook the mixture for no longer than 15 minutes over very low heat. To ensure that the apples are properly saturated with syrup, the container is left to sit for 3-4 hours. Then add strained lemon juice to the cooled mixture, put it on the fire and bring it to readiness, this will take another 15 minutes. To prevent the jam from burning, stir it carefully with a wooden spatula.
Jam from ranetki with tails
Ranetki retain their shape when cooked, which is why they are often used as a decoration for desserts or homemade cocktails. Fruits with a whole stalk are best suited for this purpose. There are no special tricks in making this jam. the main task Housewives rinse the apples thoroughly and remove any remaining leaves. After this, the fruits are prepared as described above, covered with sugar and left to brew in a cool place for 12 hours.
When the fruits give juice, add water to the container, mix and put on fire. Usually it is enough to cook the mixture for 20 minutes. You can determine readiness by how the fruits darken and the syrup thickens. To prepare “lazy” jam you will need a glass of water, one kilogram of sugar and fruit.
So that after cooking, the apples of paradise not only retain their shape, but also become transparent, they are pre-soaked in sugar syrup. To prepare it take:
- 1.5 kilograms of granulated sugar;
- 300 milliliters of water;
- 5 grams of citric acid.
This amount of ingredients is enough to prepare a kilogram of apples for the winter.
Sugar is dissolved in the right quantity water, add powdered acid, heat the mixture over low heat until the crystals are completely dissolved. Ranetki are washed, blanched in boiling water, and placed in syrup. Leave the fruit in the syrup overnight so that they are properly soaked. After this, cook over low heat, stirring occasionally.
Tip from the chef: to understand that the jam is thick enough, you need to drop a little onto a flat surface. If the syrup does not spread, the dessert is ready.
Cinnamon goes better than other spices with apples. To cook a fragrant dessert, you can use any of the above recipes. The only touch that will distinguish the cooking technology is the addition of spices. This can be done in two ways: add a teaspoon of seasoning per kilogram of apples to the syrup during the cooking stage, or pre-boil a cinnamon stick with the syrup.
Paradise apples have fairly dense flesh, so they can be boiled not only whole, but also cut into slices. The fruits are pre-processed by removing the core. Prepared slices are added to hot sugar syrup, leave to infuse for 8-10 hours, then cook in several batches. Bring the mixture to a boil over low heat and leave for 5 minutes, stirring. Then let the syrup cool completely and heat it up again. The procedure is repeated 3-4 times.
To prepare a dessert from chopped apples, you will need:
- glass of water:
- kilogram of granulated sugar;
- 1.5 kilograms of apples.
To make the apple slices acquire a beautiful color and become transparent, add juice from half a lemon or powdered acid (1/4 teaspoon) to the chopped ranetkas.
Important! Juicy fruits with loose pulp will give a more uniform consistency. If you want the syrup to remain clear, choose firm fruits.
Ranetka jam with orange
Many housewives add citrus fruits to the traditional dessert to diversify the taste and give the finished delicacy a tropical aroma. Do delicious jam It's not difficult at all with orange. The fruits are pre-prepared, then covered with sugar, water is added and boiled for 30 minutes. 5 minutes before the end, squeeze out the juice of one orange. For 800 grams of fruit you will need 30 milliliters of water and 600 grams of granulated sugar.
