Description

Jam made from ranetki with tails is an original and festive idea for winter. Its amber color and unique aroma evoke thoughts of a happy, carefree childhood, fragrant sweet pancakes eaten in grandma’s yard. In order to prepare it for the winter, you will have to tinker a little, but the result can exceed even your wildest expectations! The highlight of this recipe is the clear red-orange syrup, which brings out the bright colors of the apples of paradise themselves. In order not to miss a single stage of preparing such wonderful jam, it is better to follow the recipe with step-by-step photos, and only then you can be sure that the delicacy will come out as it should. Apples from such jam are especially useful for decorating cakes, pastries, cupcakes and any similar dishes, because the well-known cocktail cherries are not cheap and have very little in common with the natural product. Moreover, it is almost impossible to prepare these cherries at home, but heavenly apples are available to any housewife, and they are clearly superior in taste and benefits to their Italian counterparts.

Ingredients

Jam from ranetki with tails - recipe

Let's clean our ranetki from sepals - the remnants of the flower at the bottom of the apple, otherwise during the cooking process they will float and the jam will take on an unpresentable appearance. Be sure to leave the tails in place.

We sort through the fruits, discarding apples damaged mechanically or by worms. Now we begin the most labor-intensive process - pricking the apples. Yes, yes, each apple is pricked in 5-6 places so that it is saturated with syrup and acquires a beautiful shade.

Let's start with the syrup. Pour sugar into the pan.

Pour boiling water over our prepared apples, rest for 5 minutes, and after the time is up, put this water in a pan with sugar, cover with a lid and wait until it boils. At this time, fill the ranetki with cold water for 3 minutes.

We drain the water from the apples, you can go straight into the sink, we won’t need it anymore.

Ranetki stand in syrup for at least 8-10 hours.

Did you survive? Great! At this stage, the main thing is to boil them correctly. Bring the pan to a boil, simmer over low heat for several minutes, stirring with a wooden spoon. Then we leave the jam for 8-12 hours, and repeat the procedure twice more: boil - leave, cook - leave. The last, fourth welding - and we are at the finish line, such jam can already be rolled into jars.

All that remains is to pour the jam into sterilized jars, screw on the lids and turn the resulting jars upside down! Our jam from ranetki with tails is ready!

Confiture is a delicious preparation for the winter, which is a cross between jam and preserves. This is a very useful thing, since it is almost always prepared without adding water, or with small quantities of it.

Thus, fruits, berries and other valuable components included in the confiture retain more beneficial properties, since they are actually steamed in their own juice.

How to use jam?

The only disadvantage of confiture recipes is the large amount of sugar that appears in it. However, you can adjust this point according to your own preference, since the finished dish does not necessarily have to be sweet.

Many people use it as sauces, marinades and dressings for savory meat and fish dishes. By the way, jam can also be successfully used as a preliminary marinade - it will soften the meat, make it juicy, soft and tender. Well, today we’ll talk about the technologies for preparing marmalade from ranetki.

There are many recipes for making confiture from ranetki, and they all have their own charm. Some leave the taste of the preparation virtually pristine, that is, sour, while others, on the contrary, prefer to sweeten it. Jam and ranetki jam for the winter is not only tasty, but also very healthy. Its aroma can conquer even small children, who usually treat “adult” dishes without much inspiration and enthusiasm. You can use this blank in any way you like.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season their meat with it to make it refined and piquant. One way or another, preparations from ranetki for the winter are nutritious and healthy, and you can’t argue with that. Let's start preparing this delicacy and choose its perfect recipe!

Classic recipe for making apple confiture

Any wild apple variety is suitable for this recipe. If you want, you can experiment with the ingredients and add something at your own discretion, since we offer you a traditional one-ingredient recipe. It is known that apples in all types are best combined with cinnamon, so it can be safely added to any version of jam or preserves, despite the original technology.

The resulting product will be guaranteed to be tasty and healthy. It will be the perfect addition to a winter tea party with family or friends.

Ingredients:

• Apples (wild ranetki) – 1 kg;
• Sugar (white or brown) – 1.5 kg.

Cooking method:

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mixture if you find it not sweet enough, and you won’t have to worry about spoilage of the finished product.

And, as we already mentioned, you can diversify this basic recipe with spices and spices at your discretion. Cinnamon and cloves will fit most harmoniously here, as with any other apple preparations.

It should be noted that some housewives prefer not to cut apples at all. That is, leave the fruits whole, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jam.

Recipe for apple confiture with citric acid

In addition to sugar, this recipe will contain citric acid, which will help you make the confiture even more rich, “caramel” in taste.

Ingredients:

• Ranetki – 1 kg;
• Sugar (preferably white) -1.3 kg;
• Citric acid – ¼ teaspoon;
• Water – 1 glass.

Cooking method:

Even your children will not refuse such tasty and healthy transparent jam with a golden-honey tint. Serve it with tea, toast, or use it as a pie filling. And of course, eat whole candied fruits in winter - it’s healthy and very filling.

If you are a fan of various preparations for the winter, be sure to treat yourself and your household to ranetki confiture. And of course, treat your dearest guests to it. This dish is guaranteed to please even the most sophisticated gourmets.

You can also make sauces and dressings for other dishes from it. And don’t be afraid of its “sweetness” - even spicy meat dishes turn out great with this sauce. Bon appetit!

Ingredients:

Ranetki (apples)

Sugar- 1 glass per 3-liter jar.

Water

How to cook a delicious compote from ranetki

1. Pour water into a large saucepan and place on the stove. The water should boil.

2 . While the water is boiling, prepare the ranetki. Rinse and remove damaged areas. You can leave the tails.

3. Wash and sterilize jars and lids thoroughly. I sterilize jars in the microwave. To do this, pour a little water (1-1.5 cm) into the bottom of the jar. I put a cotton napkin in the microwave and a jar of water on it. Small jars standing, large ones lying down. I set the power to 70 and the time: 0.5-1 liter jars = 3 minutes; 2-3 liter jars = 4 minutes.

4. Place the Ranetki in sterilized jars. 1/3 of the jar should be filled with ranetki, then the compote will have a rich taste.

5. Fill jars with ranetki with boiling water up to the neck, cover with lids and leave for 10-15 minutes. Be careful to check the jars thoroughly for cracks so that the glass does not burst from the boiling water. The jars should not be cold, this can also cause them to burst.

Then pour the syrup back into the pan. Add sugar at the rate of 1 cup per 3-liter jar. Bring the syrup to a boil again.

6 . Fill the ranetki with sweet syrup and screw the jars. Please note that depending on the variety of ranetki, when interacting with boiling water, the skin of the fruit may burst. If you do not want this effect, cook compote from hard, juicy varieties of ranetki, rather than loose and crumbly ones. Although this does not really affect the taste of the compote.

Here is a simple recipe for delicious compote for the winter

Bon appetit!

Compote from loose ranetkas (the peel comes off from the ranetkas when preparing compote)

Compote of juicy ranetki (the compote turns out transparent, the skin of the ranetki remains in place)

Compote of chopped ranetki

Compote of ranetki for the winter

Small, tasty ranetka apples offer housewives an excellent compote for the winter. These sweet fruits are perfect for this drink. Moreover, they themselves turn out to be practically soaked, very tasty and healthy. And on winter days, when it’s cold outside, the best thing to do is eat tender apples and drink a glass or two of ranetka compote. Apple compote is especially good for children. It’s sweet, so they’ll definitely like it, and ranetki has a lot of benefits and no harmful additives - an excellent alternative to carbonated sweet water.

Prepare compote of ranetki for the winter very simple. You only need to select beautiful fruits, since the drink turns out transparent, and all the flaws in the fruit will be visible through the jar. Juicy, rather than loose, ranetki are best suited. There are many recipes. But they are all based on one thing, using sugar, pure water and the culprits of this article themselves - ranetka apples.

Basic recipe - compote of ranetki for the winter

• Ranetka apples – 400 grams.
• Purified drinking water - as much as you plan for compote.
• Sugar – 300 grams. For those who like it sour, you can even add half a glass.

We sterilize the jars and put apples in them. If your ranetkas are small, take 1 liter jars, if larger - 2 or 3. Now let’s prepare the fruits - inspect them, select those that are not beautiful (by the way, from wormy and spoiled ranetkas you can make a compote from cut up ranetkas) and rinse them well. We put them in jars (1/3 full).

Now put the water on the fire and boil, when it is ready, let it cool for 5 minutes and pour the apples into the jars. After 7 minutes, it is recommended to drain this water. We boil again and prepare the syrup - put 200-300 grams of sugar per 1 liter, depending on what kind of compote you like: sweet or not. When the syrup has boiled, pour in the ranetki and immediately roll up the jars.

That’s all, actually, but if you want to use additives to diversify the drink, add black rowan with apples, not a lot, no more than a handful for three three-liter jars. You can also add oranges, cut into two parts, but you need to add them after you pour out the first water, and immediately before adding the syrup.

Recipe: Compote of chopped ranetki for the winter

Now let's cook compote of chopped ranetki for the winter. It's very simple, the principle is the same. The main thing is to remove all damaged and wormy places.

• Ranetki – 500 grams.
• Sugar – 300 grams.
• Water – for the number of cans.
• Currant and cherry leaves.
• Lemon zest – 1 lemon will be enough.

We wash the apples and cut them into several parts: into four, into thin slices and even into slices. It is best to divide the ranetki into four parts, because they are already small. Remove all seeds and kernels. We also wash the leaves and use lemon zest in thin strips.

Sterilize the jars, put currant and cherry leaves in them at the bottom, then ranetki, no more than 1/3, so that enough liquid comes out in the final result. Boil water, add sugar and cook syrup. Let it cool for a few minutes, and then pour it into jars of ranetki, and add lemon zest on top. Now you can roll it up and hide it under the table. And when the compote has cooled, lower the jars into the basement, in winter you can open a wonderful and light drink.

Paradise apples are small-sized fruits, the average weight of 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 nice to serve with hot tea on long autumn and winter evenings. Do you want to please your loved ones or surprise your guests? We offer several popular recipes for preparing delicacies that will take their rightful 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. In terms of the content of nutrients, they differ little from ordinary apples, but the fruits are small in size. 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, 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 from 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. In thick syrup, small ranetkas look appetizing. The fruits become transparent when cooked, which gives the dessert made from whole apples a 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 housewife’s main task is to thoroughly wash the apples 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 one kilogram of 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 required amount of water, powdered acid is added, and the mixture is heated 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. The prepared slices are added to hot sugar syrup, left to steep for 8-10 hours, then boiled in several batches. Bring the mixture to a boil over low heat and leave for 5 minutes, stirring. Afterwards, allow the syrup to cool completely and heat it 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. Making delicious orange jam is not at all difficult. 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.

How long does ready-made jam last?

The shelf life of the dessert depends on how correctly the fruits and containers were prepared for packaging. Sterilization with hot steam can significantly extend the storage of preserved food. It is necessary to observe the proportions of sugar - a mixture that is too sour will ferment quickly.

Paradise apples, Chinese apples, ranetki, rayki - these are the names of decorative apples that are similar to the wild-growing counterparts from which they originated. Tasty and healthy ranetka jam has not only a pleasant aroma, but also a very beautiful appearance.

Like wild apples, ranetki are small, greenish-yellow, aromatic, with a tart taste. They ripen in September and cannot be stored for a long time, so they try to process them right away. Fruit drinks and confitures are prepared from them, but the most popular is jam made from whole apples with tails; in winter it warms and pleases with its appearance, not to mention its delicate taste. Now there are varieties that ripen in summer, have a pleasing red color, and they also make wonderful jam.

To prepare this dessert, choose only whole, undamaged fruits with intact skin, without wormholes or bruises. The fruits are washed thoroughly, 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 preserve their integrity during cooking. It is recommended to cut off too long tails (peduncles) by a third, but there is no 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, dipped in boiling water, and then doused 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), and rinse with cold water.

The cooled apples are pricked several times with a sharp wooden toothpick. It is not advisable to use metal needles for this procedure, except stainless steel.

Video “Ranetki jam”

From this video you will learn how to make delicious amber jam from whole paradise apples at home.

Best Recipes

There is more than one recipe for delicious jam from paradise apples, here you can choose and experiment. A dessert made from ranetki alone will turn out tasty and aromatic, but adding other fruits and spices will significantly change the taste and aroma.

Whole heavenly apples

Ranetki, cooked whole together with the tails, have an excellent taste and appearance. They will need:

• 1 kg apples;
• 900 g sugar;
• 1 glass of water.

In order for the fruit to remain intact, the preparation is extended over several sessions:

1. Syrup is made from sugar and water in which apples have been blanched.
2. Pour hot syrup over the prepared fruits, shake the dishes slightly, and leave until completely cooled.
3. Bring the cooled mass to a boil over low heat, boil for no more than 5 minutes, and leave for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, put into sterilized jars, and sealed.

With oranges and cinnamon

Citrus fruits and cinnamon add benefits to the usual jam, a refined aroma, and a new taste. For 1 kg of apples take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:

1. The oranges are peeled, divided into slices, you can even cut the slices in half so that they are the size of small apples. They are placed in a saucepan, filled with water, and cooked for several minutes to soften.
2. Add sugar to the oranges and completely dissolve all the crystals.
3. Add apples to the hot mixture, bring to a boil, remove from heat, and leave “until tomorrow.”
4. The jam can be cooked immediately, but the apples may 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 and roll it up.

In a slow cooker with cognac

A multicooker will help you prepare a dish in one go. To do this, place 1 kg of prepared ranetki, 900 g of sugar, and an incomplete glass of water in a bowl, turn on the “Stew” mode, and leave for 2 hours. It would be a good idea to check the jam several times, shake it lightly or stir it gently.

When opening the multicooker for the last time, you need to add 2 tbsp to the mixture. l. cognac The result will certainly delight you with a new aroma.

With walnuts in the oven

The oven can also free you from hassle and help keep the riki intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. You need to turn on the oven while it heats up to 250 °C, boil the syrup, put crushed nuts in it, cut into pieces pre-peeled lemon and ranetki. Boil all this for 10 minutes, and then transfer it to a saucepan, or better yet, a clay bowl, and put it in the oven.

After the mass boils, the temperature is lowered to 100 °C and baked for 3 hours. The result will be golden honey jam with an original taste and delicate aroma with a citrus note.

Transparent treat

Chinese jam without the addition of other fruits, cooked in several steps, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese tea itself, then you need to use citric acid.

Boil syrup from 1.5 cups of water and 1 kg of sugar, pour it onto the prepared raiki, add ¼ teaspoon of citric acid, shake the bowl, and allow the mixture to cool. Then you need to bring the jam to a boil over low heat several times and set aside until it cools completely. The finished delicacy will delight you not only with thickened syrup, but also with translucent fruits that seem to glow from the inside. They can be safely used to decorate cakes or pastries, or served with coffee cream.

The main thing is to keep the heat low, avoid rough stirring with a spoon, it’s better to just shake the dishes sometimes. The fully prepared jam is laid out cold in containers, covered with lids or even parchment, and stored in the cold.