Paradise apples, also known as “Ranetki”, also known as “Kitayka”, are very interesting fruits. Eating them fresh is a pleasure for everyone, but as for preparations, be it fruit drinks, compotes, or jam, it’s a completely different matter.
There is no other variety of apple from which it would be possible to cook such a beautiful and delicious jam.
Whoever called the variety “Paradise” quite possibly did so while drinking tea with jam from apples of paradise, transparent, like a tear.
Transparent paradise apple jam - general principles of preparation
To make the jam out apples of paradise It really turned out transparent, first of all, you should select and prepare the apples correctly. Fruits collected independently or purchased at the market are sorted, putting aside broken ones, damaged by rot and with wormholes. Leave only dense ones, preferably the same size.
The peel is not removed, the tails are not torn off, they are only slightly shortened. You can, of course, remove it, the taste of the delicacy will not be affected, but the originality of the dessert is that the apples should have tails. The selected fruits are poured with ordinary running water for a quarter of an hour, and then thoroughly washed with a running stream and dried well. To prevent the apples from cracking or bursting during the cooking process, they are pricked several times with a thin object, preferably a wooden toothpick.
If fruit slices are used to prepare the delicacy, they are first soaked in a soda solution so that they do not boil over and the prepared paradise apple jam remains transparent.
The syrup is prepared separately from granulated sugar and water, which is sometimes replaced apple juice, a decoction of paradise apples or other fruits. The fruits are dipped only in properly cooked, boiling syrup. It should not contain undissolved grains of granulated sugar. Cooking time depends on the specific recipe. Paradise apple jam will turn out transparent in any case if you follow the recommendations correctly. The duration of the process only affects the thickness of the syrup, its color and the softness of the fruit.
To give dessert new taste and a special aroma, vanilla, cognac, cinnamon, citruses are added to it - their zest or lemon juice. A frequent addition to such jam is walnuts.
Paradise apple jam is not only a tasty delicacy and wonderful dessert with a cup of tea, its transparent, “marmalade” fruits will serve as a wonderful decoration for any sweet pastries.
Paradise apple jam: clear with lemon
Ingredients:
Paradise apples – 1 kg;
250 ml clean water;
Granulated sugar – 200 gr.;
Half a large lemon.
Cooking method:
1. Rinse the fruits several times warm water, dry. Shorten the tails to 2 cm in length and make two punctures on each fruit with a toothpick. Pour a glass of boiling water and keep covered for three minutes.
2. Strain the liquid and do not pour it out, but pour over the fruits cold water.
3. Pour all the sugar into the strained infusion, stir and boil over low heat for two minutes.
4. Place the blanched apples in a large bowl, pour boiling syrup over them and shake the bowl three times well to mix. Then cover with a towel and leave for a day.
5. Place the container over medium heat and, constantly skimming foam from the surface, bring to a boil. Immediately remove from heat and leave again for 24 hours.
6. Boil in this way four times. The last time, bring to readiness by boiling for at least 20 minutes.
7. At the end of cooking, be sure to add freshly squeezed lemon juice.
Paradise apple jam: clear according to grandma’s recipe “Marmeladka”
Ingredients:
One kilogram of “Chinese”;
1.2 kg refined sugar;
One and a half glasses of water;
1/4 spoon of lemon.
Cooking method:
1. Whole Chinese fruits, without wormholes, rinse and dry. Cut the tails to the desired size and pierce each apple with a toothpick from the side of the stalk, all the way through.
2. Pour refined sugar into the bowl in which you are going to prepare the jam. IN required quantity dilute some water citric acid and pour sugar into the solution, stir.
3. Over low heat, stirring constantly, cook clear syrup.
4. Dip the dried apples entirely into boiling syrup and boil in it for 6–10 minutes, the larger the fruit, the longer. Do not stir, otherwise the apples will fall apart during cooking. They can only be watered with syrup, carefully collected around the edges with a small ladle or spoon.
5. Remove the container from the heat. Place a flat plate slightly smaller than a pan on the surface, place a not too heavy weight on top and leave.
6. No earlier than 24 hours later, remove the load and cook at a minimum temperature for about 10 minutes; at the end of cooking, check for readiness. To do this, remove the largest fruit from the syrup and cut it. If the apple is easy to cut and the structure resembles marmalade, the jam is ready. If there is no such result, keep it under load for another six hours, and then re-boil it.
Paradise apple jam: clear with walnuts and lemon
Ingredients:
1.2 kilos “Chinese”;
One and a half cups of walnut kernels;
A teaspoon of cinnamon powder;
One small lemon;
Granulated sugar – 0.9 kg;
Filtered drinking water – 1 tbsp.
Cooking method:
1. Rinse the apples with warm water, remove the stems, pierce the fruits in two places and dry.
2. Fine grater Scrape the zest from the lemon, squeeze the juice from the pulp and be sure to strain it.
3. Pour water into the sugar and immediately stir well. Cook the syrup over low heat, stirring constantly. It should be transparent, without grains of sugar.
4. Add lemon juice to the sugar mixture, add cinnamon, stir and cook for two minutes. Then add the apples and nuts and lightly shake the container several times.
5. After boiling, boil for 15 minutes. at lower heat, the mass should not boil. Remove from heat and set aside until completely cool.
6. After this, bring the mass to a boil again, boil for a short time and leave to cool.
7. After boiling the apple of paradise jam in this manner twice more, package it in jars and seal it hermetically.
Paradise apple jam: clear with cognac in a slow cooker
Ingredients:
A kilogram of Ranetok;
200 gr. cores walnuts;
100 ml purified water;
Granulated sugar – 170 gr.;
Two small lemons;
2 large spoons of cognac;
Laurel - two small leaves.
Cooking method:
1. Rinse lemons and apples with running water. Scald the citruses additionally with boiling water, then scrape the zest from them and squeeze out the juice well.
2. Pour boiling water into the cooking bowl, add sugar and stir well. Omit the ranetki, add laurel, lemon zest and strained freshly squeezed juice.
3. Stir, close the lid and cook by running the multi-pot for 25 minutes in the “Frying” mode.
4. After this, take out the bay leaf, pour cognac into the slow cooker and add halves of nut kernels.
5. Close the lid again and cook on the “Bake” option for 15 minutes.
6. Pack the prepared jam into clean and dry jars and seal tightly. Store the workpieces in a cool place.
Vanilla jam from apples of paradise: clear and quick
Ingredients:
Small “paradise” apples – 1 kg;
400 ml drinking water;
Half a teaspoon of lemon;
One kilogram of sugar;
Vanilla powder– 1/2 tsp.
Cooking method:
1. Rinse the apples selected for cooking a couple of times with warm water and shorten the stalks. To thoroughly dry the fruit from any remaining moisture, dry it by laying it on a towel.
2. Boil granulated sugar and water over low heat. thick syrup. It should be viscous and its droplets should not spread.
3. Dip the apples into boiling, thick syrup, and constantly stirring with light shaking of the container, boil after boiling over low heat for half an hour.
4. Then add citric acid with vanillin, boil for another five minutes and roll up almost boiling.
Paradise apple jam: clear as a tear in apple juice
Ingredients:
One and a half kilograms of ranetki;
A kilogram of sugar;
A glass of apple juice, maybe water.
Cooking method:
1. Prick the fruits washed in warm water with a toothpick, tear off the stem and boil in boiling water for two minutes.
2. Carefully place the apples with a slotted spoon in a separate bowl, fill them with cold, preferably filtered, water and leave in it overnight.
3. Pour apple juice over granulated sugar. Boil the thick syrup over low heat and pour it over the apples, drained in a colander.
4. When the mass has cooled, put it on moderate heat, bring to a light boil and let it sit for 20 minutes.
5. The fruits will become transparent, and the syrup will resemble amber, clear as a tear.
6. The jam can be immediately packaged hot in prepared containers or boiled a little more, bringing it to the desired thickness.
Fragrant paradise apple jam: transparent with fruit slices
Ingredients:
2 kg of small paradise apples;
300 gr. sugar;
10 gr. baking soda;
Purified drinking water – 300 ml;
A small pinch of vanilla and cinnamon.
Cooking method:
1. It’s best not to take too much small apples. After drying the fruit, be sure to cut the peels and cut the fruits into slices, from which remove the core.
2. B cold water dilute the soda and carefully drain the liquid from the sediment. Then pour the prepared solution over the apple pieces and leave in it for a quarter of an hour. After such preparation, the slices will not become soft, and the paradise apple jam will be transparent.
3. While the fruit pieces are soaking, prepare the syrup. To do this, slightly warm the prepared water. Without removing the pan from the heat, add vanilla and cinnamon, stir well and add sugar. Then, stirring continuously, bring to a boil, but slowly. The longer the process lasts, the better the sugar grains disperse.
4. Rinse the slices soaked in soda solution thoroughly with running water, pour boiling syrup over them and boil for five minutes. Stir very carefully so as not to damage the pieces, and constantly skim off any foam that forms on the surface.
5. Pack the boiling jam into sterilized glass containers and seal tightly metal lids, which you boil in advance.
Transparent jam from paradise apples - cooking tricks and useful tips
To prevent pieces of fruit damaged during stirring from getting into the syrup, do it very carefully, and best of all, do not stir with a spoon. Lift the pan from the heat and shake it lightly several times.
If you cook the delicacy over low heat, the syrup will not only turn out transparent, but will also acquire a beautiful amber hue. Intense boiling will lead to burning, which will affect the appearance - the jam will be dark with an unpleasant rancid taste.
Be sure to remove the seeds from the citrus fruits you add, otherwise the dessert will taste bitter.
Procured for long-term storage Package paradise apple jam only in sterile glass containers, which are hermetically sealed with metal sealing lids.
Good day or night, my reader!
Hooray! I made jam from small apples, just like my grandmother once made during her life! The variety of apple tree from which I prepared this miracle is called “Ural bulk”.
As a child, I loved to enjoy translucent apples in syrup. My grandmother made them perfectly. And this taste of childhood is simply unforgettable!
But due to the fact that I was a child in those days, I naturally did not need a recipe for making this. The main thing is that everything was very tasty. Real heavenly apples!
As an adult, I haven’t tried any number of ways to make this jam. The apples fell apart and that’s it, it turned out to be porridge - malasha. As a result, I threw all my attempts at preparing this deliciousness and beauty into the far corner. I must say that I rarely make jam at all. Instead, I intensively freeze vegetables and fruits. But you can’t freeze apples, so we store winter varieties, right up until the end of March, in a pit. Fortunately, this year’s harvest allows us to do this.
Here, just recently, my wonderful friend “discovered” on the Internet one simple recipe for making heavenly apples in syrup, prepared it herself, she succeeded, and as a result, she shared it with me. I listened, but was not eager to take on an undertaking that was useless to me again. I decided to simply type the query I needed into the search engine, to which, of course, the desired answer came.
I dared... And I got apples in syrup exactly like my grandmother did! And in appearance, and in taste, and in quality! Transparent, amber, melting in your mouth. The joy knew no bounds! Finally, I didn’t explain to my family about the taste of this, one might say, royal dessert, which I enjoyed as a child, but gave it a try and prepared this pleasure for the winter.
Would you like me to share it with you, my reader? Then write down or memorize the recipe and act!
Paradise apples, recipe like grandma's
Ingredients:
- Apples(Ural liquid or Golden Chinese) – 5 kg
- Granulated sugar – 2 kg 700g
- Water – approximately 1.5 liters
My cooking method:
1. Wash the apples thoroughly, do not remove the stems.
2. Prick each apple with a fork or a toothpick in several places and place it in an enamel basin.
3. Cook the syrup - add sugar to the water, bring to a boil and the sugar is completely dissolved
5. Turn off the heat and leave the apples for a day (shorter if possible) for soaking
6. Bring to a boil and turn off again, leave for a day
7. Bring to a boil again and simmer for about 3 - 4 minutes
Thus, we cook for about three days.
All! Heavenly apples, like my grandmother's, are ready!
People have learned to preserve their harvest for the winter different ways. When it’s time to pick apples, fruits rich in fiber and vitamins C and K are prepared in the form of compotes, jams, and dried fruits. Apple slices drowning in clear syrup, which in appearance resembles honey, is a delicious aromatic delicacy. But there is an easier way to save useful material of this fruit for the winter: prepare whole apples in amber syrup.
Recipes for jam from whole apples: step-by-step pictures
How to make clear apple jam? The easiest way is to follow the step-by-step recipe with pictures. Kit necessary ingredients indicating their quantity represents only half of the recipe, and the other part describes the stages of preparing jam with explanations and photos, which is convenient both before and during the preparation process. Therefore, using step by step recipes, you can definitely prepare a sweet treat for the winter from whole apples.
Transparent from small apples with zest
Those who like to make sweet preparations for the winter should implement a recipe that makes clear jam from apples. Any variety is suitable, but size and appearance matter, because transparent jam is made from whole fruits, and to give transparency, unique aroma add citrus zest. From sour varieties Apples make a less sweet jam, but the fruits do not get soft when cooked. To make it easy to remove the zest after cooking, remove it from an orange or lemon using a vegetable peeler in a spiral.
To make clear jam you will need following ingredients:
- 1 kg apples (small);
- 3 oranges (lemons);
- 250 ml water;
- 200 g sugar.
Cooking process:
- Small-sized fruits must be thoroughly washed, dried, and then each apple must be pierced in several places either with a toothpick or a needle. Place the prepared fruits in a saucepan.
- You can add orange (lemon) zest in different ways: grate and mix with sugar syrup, cut into a spiral with a vegetable peeler and remove from the jam before rolling.
- We use another container to boil sugar syrup. While still hot, pour over the apples, add the zest, and then leave for a day to infuse.
- Then put the jam with apples on low heat again, boil for about five minutes, and leave to steep again for a day.
- The third time, cook the apples for 10 minutes, remove the zest if added, put it in jars, roll up, covering with warm material.
Paradise apples with lemon in a slow cooker
The multicooker, an indispensable assistant in the kitchen, has another use. With its help you can make jam from their heavenly apples for the winter, which is recommended to be included in the diet when breastfeeding- that's how useful they are considered. Appetizing to look at and no less tempting to taste homemade treat with the aroma of lemon, they are eaten as a snack with tea or used to decorate pastries, cocktails, dessert dishes. During the cooking process, you can add a little nuts or cinnamon to taste.
To prepare heavenly apples, take following products:
- 1-1.2 kg apples (small);
- 1-2 lemons;
- 1 kg sugar;
- 250 ml water.
Cooking process:
- The fruits are thoroughly washed, dried, the lemon, if the peel is not very thick, is cut into small pieces, and if it is thick, then it must first be removed.
- The prepared products are placed in a bowl, sugar is poured on top.
- Prepare paradise apples by setting the multicooker to the “Stew” mode. It will take two hours to prepare clear jam, but the homemade delicacy must be stirred from time to time.
- When the heavenly apples with lemon are ready, they are placed in pre-sterilized jars, covered with a lid, and allowed to cool.
Fragrant jam with orange and cinnamon
Fragrant jam with a warming effect, it will be possible to prepare for future use based on this original recipe. Those who prepare jam with cinnamon and orange for the winter can relax with a cup of tea, inhaling the delicate aroma of ripe apples when it’s frosty outside. If you want the taste to be subtle, then take a cinnamon stick, and jam with ground spice.
Ingredients:
- 1.5 kg apples;
- 2 oranges;
- 500 g sugar;
- 1 teaspoon or stick of cinnamon.
Cooking process:
- Wash the fruits thoroughly and pour boiling water over the oranges.
- Small apples are harvested whole, and large or damaged ones are cut into slices, cored and peeled. It is healthier to harvest apples whole, because the peel contains pectin, which also helps the homemade delicacy solidify, with a consistency reminiscent of liquid honey.
- Remove the zest from the orange, cut it, removing the partitions, seeds, leaving the pulp.
- Combine fruits with cinnamon and sugar, stir.
- If you prepare jam in a slow cooker, you do not need to add water, since oranges give a lot of juice. Set the “Extinguishing” mode, the whole process will take about 2 hours.
- You need to prepare the jam on the stove in 2 stages, boiling for 5-10 minutes each time and letting the mixture cool completely. On the third pass, the homemade preparations are laid out in pre-sterilized jars, rolled up, and wrapped in warm material until they cool completely.
Winter jam from Antonovka and lingonberries
Leisurely drinking tea for a long time winter evenings It will be possible to diversify with an original homemade delicacy. The combination of the delicate, sweet taste of apples with the sour, refreshing lingonberries creates a piquant contrast that you want to enjoy again and again. Therefore, don’t be surprised if jars of homemade jam quickly run out, because once you try apple and lingonberry jam at least once, you won’t be able to put it down.
Ingredients:
- 1 kg of small apples;
- 300 g lingonberries;
- 300 g sugar;
- 250 ml water;
- 1 cinnamon stick.
Cooking method:
- Sort through the lingonberries, apples, set aside unripe berries and damaged fruits.
- Wash the fruits and dry them, placing them on a towel.
- Boil the sugar syrup so that the water saturates the granulated sugar. It is easy to determine the readiness of the thick syrup: it will stretch out like a thread if you scoop it up with a spoon.
- Pour lingonberries into it, boil for 10 minutes, turn off the heat and leave the container to steep for 1 hour.
- Apples (small fruits) are dipped whole in syrup with lingonberries, brought to a boil, and cooked for 10 minutes. Remove from the stove and allow to cool completely, repeat once again.
- For the third time, when the fruits and berries are boiled, add subtle aroma cinnamon stick, boil for a quarter of an hour, take it out.
- While still hot, the jam is poured into jars, closed for the winter with a lid, leaving under warm material until it cools completely.
Thick jam with walnuts in the oven
A couple of centuries ago, housewives could prepare homemade delicacies for the winter only in the oven. Her modern analogue– oven – still remains a worthy competitor to the multicooker, microwave oven. Delicious apple jam based on old recipe Everyone will like it without exception, because it contains walnuts as a highlight. This unusual homemade delicacy turns out rich, aromatic and rightfully bears the name “royal”.
To prepare thick jam, you need to take the following ingredients:
- 1 kg apples;
- 200 g nuts (walnuts);
- 200 g sugar;
- 1 lemon.
Cooking process:
- Wash the fruits thoroughly and dry. Remove the peel from the lemon and finely chop the walnuts. Mix everything.
- Place the mixture of apples, lemon, and nuts in pre-prepared sugar syrup. Boil for about 10 minutes.
- Transfer the half-finished homemade delicacy into a clay pot or cauldron.
- Preheat the oven to 250 degrees, put the jam in it. When it boils, reduce the temperature to 100 and cook for about 3 hours. The homemade delicacy is ready if it has acquired a transparent tint and the consistency resembles honey.
- The jam is poured into jars while still hot and stored for the winter, leaving to cool completely.
Amber apple jam with vanilla
You can diversify sweet homemade apple preparations with the help of spices. Let classic version the combination remains cinnamon, but give original taste Vanillin can make jam. The delicate aroma of apples will remain sweet amber syrup, A unique taste, warming, appetizing, relaxing can only be achieved thanks to this special spice.
To prepare a sweet homemade delicacy, you need products in following proportions:
- 1 kg of small-sized apples;
- 1 kg granulated sugar;
- 400 ml water;
- half a teaspoon of vanillin;
- half a teaspoon of citric acid.
Cooking process:
- Wash the apples thoroughly, dry them and place them on a towel.
- Boil thick sugar syrup (its drops should not spread).
- Add apples to it, cook them for at least half an hour, stirring and removing the foam from time to time.
- Five minutes before the end of cooking, add citric acid and vanillin. The thicker the sweet homemade delicacy turns out, the better.
- While hot, it is poured into jars, rolled up, and left to cool.
Whole apple jam with rowan berries
The specific taste of rowan is not a reason to refuse it when preparing for the winter. The perfect combination rich in amino and organic acids, vitamins, microelements, pectin, essential oils I found the berry with apples. Jam prepared for future use based on them will conquer delicate aroma with an invigorating tart taste. To make a few jars for the winter original jam, you need to take the following ingredients:
- 1 kg apples;
- 250 g of rowan (chokeberry);
- 1 kg sugar.
Preparation:
- Sort the rowan, disconnecting it from the branches. Rinse the berries along with the apples before harvesting.
- Boil a thick syrup from water and sugar, then add the prepared fruits and berries to it.
- Cook over low heat, stirring and skimming off the foam. After 10 minutes from the moment of boiling, turn off the heat and leave the pan with the jam to cool.
- Then put it on the fire again, boil, but no more than 5 minutes, and let it cool again.
- On the third pass, bring the jam to a boil, pour it into jars, and roll up the lids.
Quick and Clear Sugar Syrup
Not only the appearance, taste, and proportions of products in the recipe play an important role. To home preparation it turned out delicious for the winter, and the color resembled the amber consistency of honey, you need to cook the sugar syrup correctly. There are several secrets to making the jam mixture transparent, one of them is dishes, preferably with a thick bottom, aluminum. You will also need a wooden spoon and a little time to master the recommendations from the video below. A nice bonus is that you will learn how to prepare sugar syrup using a quick fix.
How to make delicious jam at home?
How to do apple jam at home? There are many options for preparing sweet treats for the winter: slices, whole fruits, in clear syrup, five-minute jam, heavenly apples. Fans of original homemade preparations will find something to add to their collection, because apples go well with certain types of spices, nuts, and tart berries. To master the basics and learn how to make apple jam at home, watch the video, which shows the whole process step by step.
Golden ranetki with tails
Amber heavenly apples
Wild apples should be ripe, with a distinct aroma, and without wormholes. Since wild apples have sour taste, when obtaining juice, you can add sugar. For improvement taste range Cultivated apples are often used mixed with wild ones.
Apple juice has P-vitamin activity, is a source of mineral elements and is especially useful in the treatment of nephritis and gout. Apple juice pectin has a beneficial effect on work digestive tract. Used as a good diuretic. The juice is useful for people with mental work, as well as for everyone who leads a sedentary lifestyle. Thanks to high content phytoncidal substances, systematic consumption of apple juice increases the body's resistance to infectious diseases.
At home, you can prepare natural apple juice, juice with pulp, juice with sugar.
- NATURAL APPLE JUICE
The sorted fruits are washed, allowed to drain, cut into slices with a stainless steel knife, and then passed through a juicer or meat grinder with a large grid (5...8 mm). When using a meat grinder, the resulting pulp must be squeezed out through a clean nylon or canvas bag. The average juice yield is 60%. After squeezing, the pulp is placed in an enamel pan, filled with water at the rate of 2...3 liters per 10 kg of pulp, kept for 5...6 hours, then heated to 60...65°C and again loaded into the bag and pressed. The second juice obtained is added to the juice obtained during the first pressing or sugar syrup is prepared from it to sweeten the juice, pour compotes, or make jam.
The filtered juice is poured into enamel pan, heated to a temperature of 80...85 ° C and poured hot into jars or bottles heated in a steam bath, covered with boiled lids, placed in a pan with water heated to 60 ° C and pasteurized at a temperature of 85 ° C: jars with a capacity of 0.5 l - 12 minutes, 1 l - 15 minutes, 3 l - 20 minutes. After pasteurization, they are immediately sealed, placed back in the pan, removed from the heat and cooled in this form. During the cooling process, the lid is removed from the pan.
You can preserve apple juice without subsequent pasteurization. To do this, the juice is heated to 95...97°C, poured hot into jars or bottles heated in a steam bath, covered with boiled lids, immediately sealed, turned over for additional sterilization of the lids and in this form subjected to air cooling.
- APPLE JUICE WITH SUGAR
It is also prepared from fresh ripe wild apples with the addition of sugar or sugar syrup. In winter, juice with sugar can be used to prepare a drink.
The technology for producing juice with sugar is similar to the previous one. The only difference is that 60...70% sugar syrup obtained from secondary juice or sugar is added to the freshly squeezed juice. Sugar syrup is added to the juice before heating the mixture.
For 1 liter of apple juice - 130...150 g of 60...70% syrup or 9O-. 100 g sugar.
- APPLE JUICE WITH PULP
Represents high quality food and dietary product, which well preserves the basic properties of fresh apples.
Possesses pleasant taste and aroma due to the presence of finely ground fruit pulp.
The apples are washed, peeled and seed chambers removed, cut into slices and passed through a meat grinder with a fine mesh two or three times. To prevent darkening, after the first passage through a meat grinder, add 0.1% ascorbic acid to the juice by weight of the pureed mass. When making juice with sugar, sugar is added.
Repeated rubbing helps to grind the mass more finely. In industrial conditions, this is achieved through special processing, which results in homogeneous mass, does not delaminate during storage. It is very difficult to obtain such a juice consistency at home.
After straining, the juice and pulp are heated in an enamel pan to 80...85°C, kept at this temperature for 5 minutes, poured hot into pre-sterilized jars, covered with boiled lids and pasteurized in the same way as when obtaining natural juice.
- COMPOTE
To prepare compotes, you can use either whole apples or cut into halves and slices. To prevent apples from darkening, you can cut them only with a stainless steel knife; Peeled and sliced apples cannot be stored in air; they must be immediately immersed in acidified or salted water (for 1 liter of water - 3 g of citric acid or 0.5 tablespoon of salt). Before placing in jars, apples that have been in salt water should be rinsed with clean cold water.
Another feature is blanching, without which the apples float to the top and the compote loses its attractive appearance.
First way. The apples, sorted by degree of ripeness, are washed, peeled (peel is also possible), cut into slices, stalks, seed chambers and damaged areas are removed. The chopped slices are stored in a salt solution for no more than 15 minutes. Blanch in hot water at a temperature of 85°C 8...10 minutes, depending on the size, variety, degree of ripeness and the presence of natural acid: than apples are more sour, the shorter the blanching time. You should not blanch apples in boiling water, as after sterilization they will be overcooked. Blanched fruits are cooled in water, allowed to drain, placed in jars, and poured heated to a boil. sugar syrup 20-30% concentration. Then they are sterilized in slightly boiling water: jars with a capacity of 0.5 l - 9...10 minutes, 1 l - 10...12 minutes, 3 l - 15 minutes. After sterilization, the jars or bottles are immediately sealed.
For 1 jar with a capacity of 1 liter you need 4...6 apples and 0.3...0.4 20...30% sugar syrup.
Second way. Beautiful compotes are made from whole medium-sized apples with the core removed. You cannot take overripe apples - they will split when the core is cut out. Jars of apples are filled up to the shoulders with 20...30% sugar syrup and heated as in the first method.
Third way. Apples prepared for canning are placed in jars and filled with juice made from various berries (black, red and white currants, cherries or a mixture of them). The compote can also be filled with apple juice, squeezed from defective apples, with or without sugar. Heat should be at a temperature of 85°C: jars with a capacity of 1 liter - 15 minutes, 2 liters - 25 minutes, 3 liters - 30 minutes, or in boiling water - 5, 8 and 12 minutes, respectively.
For 1 jar with a capacity of 2 liters, the consumption of apples and 20...30% sugar syrup is similar to the second method.
The fourth method (for diabetics). The fruits are sorted by degree of ripeness, washed, drained, the skin is peeled with a stainless steel knife (it is possible with skin), cut into slices, and the stalks, seed chambers and damaged areas are removed. To avoid darkening, the cut slices are stored in a 1% salt solution for no more than 15 minutes. Then the apples are blanched in hot water at a temperature of 85...90°C for 1 to 15 minutes, depending on the size of the slices and the type of apple. Blanched apples are cooled in water and placed in prepared jars. After pouring hot water The jars are covered with prepared lids and sterilized in slightly boiling water: jars with a capacity of 0.5 liters - 8... 10 minutes and jars with a capacity of 1 liter - 10... 12 minutes. After sterilization, the jars are immediately sealed.
For 1 jar with a capacity of 1 liter - 4...6 apples.
- MARINATED APPLES
For pickling, apples that are not damaged by diseases and pests should be used. Selected apples are washed, pricked, filled with water at a temperature of 85 ° C and kept until completely cooled. The cooled apples are placed to the level of the hangers and poured with hot marinade. Filling with hot water can also be done in jars intended directly for canning. After cooling, the water is drained and the marinade is poured into the same jars.
The marinade filling is prepared using water in which apples are blanched. You can also use regular drinking water. To prepare the filling, you also take sugar, 9% vinegar, cloves and allspice. Water, sugar and spices are boiled, cooled and filtered. Add vinegar to the prepared solution and pour it over the apples. Filled jars are covered with lids and sterilized. Sterilization duration is 3 minutes. The brevity of sterilization is explained by the fact that it has an additional preservative property acetic acid. After sterilization, the jars are removed, rolled up and turned upside down until they cool completely.
For marinade filling for 1 liter of water: 400 g of sugar, 200 - 9% vinegar, 10 pieces of cloves and allspice.
- APPLE JAM
First way. Peel the apples, cut them into small slices, add sugar and water. Cook over low heat until all the slices are cooked through. If the jam is ready, then a drop placed on a plate does not spread, but quickly thickens. The finished jam is packaged in prepared dry jars, covered with lids and sealed.
Second way. Boil the apples until softened, then add sugar and, stirring continuously, cook in one batch until tender.
For 1 kg of apples - 1.2 kg of sugar and 1...2 glasses of water.
- APPLE AND ROWAN JAM
The apples are cut into small slices, placed together with rowan berries in a basin, sugar and water are added and cooked, stirring, in one go until tender. The cooled jam is placed in jars, covered with lids and hermetically sealed.
For 0.5 kg of apples - 0.5 kg of rowan, 1 kg of sugar, 1 glass of water.
- JAM
Due to the acid content, jam from wild apples, unlike jam from cultivated varieties, is never candied.
The apples are washed, peeled, the seed nest is removed and cut into slices, halves or quarters depending on size. To avoid darkening, blanch the apples in boiling water or hot steam for 3 minutes. Instead of blanching, you can immediately immerse the sliced apples in salted water. Then, use the water remaining after blanching to cook the syrup: take half of the required sugar and add blanched water to it at the rate of 600...700 g of sugar and 1...1.5 cups of water. Prepared apples are poured with hot syrup, kept for 3...4 hours, then boiled over low heat for 5...7 minutes. After short-term boiling, the mass is cooled again, kept for 8 hours and a second cooking is carried out for 5...7 minutes from the moment of boiling. After the second cooking, the mass is kept again and syrup is added to it; prepared from the remaining half of the sugar, and more dense (for 600 g of sugar - 0.7...1 glass of water). Cooking is carried out one more time. Repeated cooking produces jam High Quality: it has a beautiful appearance, translucent, uncooked slices are evenly distributed in the syrup.
Jam from small apples is very popular; the stalks are cut short, the sepals are removed, then several pricks are made, blanched in boiling water for 3...5 minutes, cooled with water and boiled in the same way as jam and 3 ordinary apples.
For 1 kg of prepared apples - 1.2...1.3 kg of sugar, 2...3 glasses of water.
- JAM
Ripe wild apples are sorted, washed, drained, peeled, cut into four parts, seed boxes are cut out, and damaged areas are removed. Having placed the apples in a blanching net, place them in a pan, pour water into the bottom, cover the pan with a lid and put it on the fire. When water boils under the influence of hot steam, the apples soften.
The steamed raw material is passed through a meat grinder, placed in a basin, boiled to half the original volume, after which, with constant stirring, sugar is added and cooked until tender. Check the readiness of the jam by cooling the drop. It is applied to a cold, dry plate and allowed to cool: if the drop has thickened and does not spread, then the jam is ready.
Packed hot into dry and heated jars or bottles, immediately sealed and cooled.
For 10 kg of apples - 6 kg of sugar, 3 glasses of water.
- MARMALADE
First way. The apples are washed, sick and damaged ones are sorted, and cut into pieces, removing the core. Place the chopped apples in a saucepan and add water until it covers the apples. Boil until completely softened, then rub the mass through a colander. The resulting puree is transferred to an enamel bowl and cooked for an hour, stirring constantly to avoid burning. When the mass has boiled down, add sugar, then boil again until completely thickened. The thickened marmalade is placed hot into jars, cooled until a crust forms on the surface and covered with cellophane or parchment paper.
For 1 kg of apples - 0.6 kg of sugar.
Second way. Marmalade good quality It is obtained from a mixture of apples and pears, which are taken in a 1:1 ratio. Boil in the same way, and at the end of cooking, add cinnamon to the puree for taste and aroma. The cured mass is rubbed through a colander, boiled, sugar is added at the rate of 50% by weight of the fruit and boiled until thickened.
For 1 kg of apple and pear puree mixture - 0.6 kg of sugar.
- JELLY
Apple jelly is prepared mainly from sour fruits, so wild apples are most suitable for making jelly.
The apples are washed, allowed to drain, cut into slices with a stainless steel knife, and damaged and rotten areas are removed. The cut slices are poured with water (4 cups per 1 kg of apples) and boiled for 30 minutes. After cooking, the hot juice is filtered through a nylon bag. The resulting juice is boiled to a third of the original volume, removing the foam from the surface. To improve the smell and taste, add cinnamon, cloves or lemon peels, which are placed in a gauze bag in the juice during boiling and taken out before adding sugar. Sugar is added in several stages at the rate of 400 g per 1 liter of juice, with constant stirring, heat to a boil and cook for 5 minutes over low heat. Using a spoon, take a sample for jelly. If the jelly, poured onto a plate, thickens quickly, the cooking is considered complete; if it spreads, cook until it reaches the desired consistency.
Hot jelly is packaged in heated dry jars, covered with lids, placed in a pan with water heated to 70°C and pasteurized at a water temperature in the pan of 90°C: jars with a capacity of 0.5 liters - 10 minutes, 1 liter - 15 minutes.
When processing weakly acidic apples, for better jelly, it is necessary to add citric acid to the juice at the rate of 2...3 g per 1 liter of juice.
For 1 liter of juice - 400 g of sugar, cinnamon, cloves.
- CANDIED FRUIT
Small apples are used for candied fruits. Before blanching, they are pricked in several places to avoid cracking of the skin and for uniform impregnation. Large apples are cut into slices and also blanched for 2…3 minutes in boiling water, depending on the size of the slices. After blanching, the apples are immediately cooled. Fruits should not be left in blanched water for a long time. Then the syrup is boiled in blanching water. Hot syrup is poured over the apples and left for 5...6 hours to stand, then boiled again for 5...7 minutes and left for another 10...12 hours, this is repeated 2...3 times. The readiness of candied fruits is judged by their transparency. Ready transparent apples Throw in a colander, allow the syrup to drain, place on a dish or enamel baking sheet and dry in the air or in the oven with the door ajar. Dried candied fruits are sprinkled with sugar or powdered sugar, place in dry, clean jars and seal.
For 1 kg of apples - 1.2 kg of sugar, 2 glasses of water.
- DRIED APPLES
For drying, choose firm, ripe apples with light flesh. The apples are washed, cut into slices 6...7 mm thick, and then blanched in water acidified with citric acid (1.5 g per 1 liter of water for 5 minutes, which prevents darkening during drying. When drying in the sun, apple slices are strung on a thread , and when drying in the oven, place it on a baking sheet lined with clean paper.
- SOAKED APPLES AND PEERS
Apples with dense pulp and high acidity are suitable for soaking. Pears must also meet these requirements, especially having a firm consistency.
First, the barrels are prepared. They are thoroughly washed and lined with straw on the inside. The best is rye straw. Then the fruits, sorted by size, are placed in rows in a barrel. After filling, the barrel is sealed, and then the prepared solution is poured through the tongue-and-groove hole. Filled barrels are kept for about two weeks in a warm place, then placed in a basement or cellar.
To prepare a solution for 10 liters of water - 150 g of salt, 200...300 g of sugar, 250 g of mustard powder, 0.1 liter of malt broth or 150 g of rye flour.
- APPLE SEASONING
Add sugar, finely crushed cinnamon and cloves to the mashed puree, place on low heat and boil by 1/5 of the volume with constant stirring to avoid burning. The finished seasoning is packaged in dry, clean jars while hot and sealed immediately.
For 1 kg of applesauce - 100...200 g of sugar, 2 g of cinnamon, 1 g of cloves.
- APPLE VINEGAR
For cooking apple cider vinegar You can take not only overripe fruits, carrion, but also the pomace left over when extracting juice and jam. Selected apples are thoroughly washed, cleaned of damage and rotten pulp, and chopped. The crushed mass is placed in an enamel pan, filled with hot water at a temperature of 65...70°C and sugar is added. The layer of water above the apple box should be 2...4 cm thick. The pan is placed in a warm place for fermentation at a temperature of 18...22°C. To prevent the crushed apple mass from floating up during the fermentation process and forming a drying crust on its surface, the mass is periodically stirred or a wooden circle with a small weight is placed on top.
After half a month of fermentation, the liquid from the pan is drained, filtered through 2...3 layers of gauze and poured into big bottles or jars, without adding to the top 5...7 cm. After 2 weeks, the vinegar will be ready.
It must be carefully drained from the sediment into other bottles, and the sediment and sediment must be filtered through a thick cloth. Bottles should also be filled to the top by 5...7 cm. Bottles with vinegar are sealed with boiled stoppers; those intended for long-term storage are filled with tar.
Per 1 kg apple mass- 50...100 g of sugar.
- APPLE MORNING
Wash the apples, grate them on a coarse grater, and squeeze out the juice. The pomace is poured with hot water, boiled for 10...15 minutes and left for another half hour. Then filter, add sugar, squeezed juice and filter again.
For 1 liter of fruit drink - 150 g of apples and 120 g of sugar.
- APPLE KVASS
Wash the apples, cut them into thin slices, add washed raisins, sugar and pour boiled water room temperature. Then 10 g of yeast ground with sugar is added to the mixture and placed in a warm place for fermentation. When foam forms on the surface, the kvass is filtered, bottled, tightly capped and kept for 3...4 days at room temperature. After final ripening, kvass is ready for consumption or storage in a cold place.
For 1 kg of apples - 400 g of sugar, 50 g of raisins, 10 g of yeast and 5 liters of water.
- KVASS FROM DRIED APPLES
Dried apples are dried in the oven until golden color, pour boiling water, cover with a lid and cool. The liquid is filtered, sugar is added to it and allowed to cool. Yeast, ground with sugar, is added to the cooled apple water and left to ferment until foam appears. Ready drink pour into bottles, seal and store in a cool place.
For 800 g dried apples- 400 g of sugar, 10...15 g of yeast and 5 liters of water.
Clear jam Ranetki with a tail are a delicacy. Many housewives will agree with this, because miniature tart apples soaked in sugar syrup wonderful aroma, attractive appearance, which allows you to enjoy them both as an independent sweet dessert and as a spectacular decoration for cakes and pastries.
How to make jam from ranetki with tails?
Transparent paradise apple jam with tails is somewhat different from boiled fruit traditional way. The fact is that ranetki lack juicy pulp, so they are pierced through with a toothpick, filled with sweet syrup and set aside for several hours to soak. Then, boil in three stages for 10 minutes, at intervals, and leave until cool.
- with tails it will only work if there are high-quality fruits. It is better that the apples are the same size: this way they will cook evenly and will look more appetizing when served.
- The amount of sugar for preparation depends on the taste of the fruit. Traditionally, sugar and berries are taken in a 1:1 ratio; for very sour fruits, the amount of sugar increases by 1.5 times.
- To make the jam transparent, add citric acid or juice to improve taste qualities - citrus zest, ginger, cinnamon.
Jam from small ranetki with a tail
Jam from ranetki with a tail is a popular delicacy in Siberia and Far East. Local housewives are famous for their diameter from 1.5 to 3 centimeters, so they know that it is important to properly soak small ranetki. To do this, they are boiled in syrup and left under pressure for a day, as required by the traditional recipe.
Ingredients:
- ranetki - 2 kg;
- sugar - 2.5 kg;
- water - 500 ml;
- citric acid - 1/4 teaspoon.
Preparation
- Pierce each apple with a toothpick.
- Pour sugar and citric acid into water and boil until the crystals dissolve.
- Immerse the ranetki in the syrup and simmer over low heat for 10 minutes.
- Cover the apples with a plate and place under a load for a day, then boil for 8 minutes and place small ranettes with a tail into sterile jars.
Fans of simple, but no less delicious treats, they can make jam from wild ranetki with tails. This apple variety has a special forest aroma and contains a lot of pectin, which adds viscosity and thickness to the jam. It should be borne in mind that wild ranetka is much tougher than garden ranetki, so the cooking time is increased to 40 minutes.
Ingredients:
- wild ranetki - 3 kg;
- sugar - 3.5 kg;
- water - 700 ml.
Preparation
- Fill the washed ranetki with water, add sugar and cook on low heat 40 minutes.
- Divide into jars.
Those who want to welcome guests on a grand scale will need a recipe for jam from heavenly apples with royal tails, because in addition to the excellent combination of heavenly apples with lemon slices and nuts, which give the jam a honey color and thickness, the delicacy is baked in the oven according to ancient technology, which makes it memorable, worthy of the king himself.
Ingredients:
- ranetki - 1.5 kg;
- sugar - 2 kg;
- water - 400 ml;
- lemon - 1 pc.;
- walnuts - 250 g.
Preparation
- Pour water over sugar and boil until smooth.
- Place prepared ranetki, peeled lemon slices, chopped nuts into the syrup and simmer for 10 minutes.
- Transfer to a pot and cook at 250 degrees for 20 minutes.
- Reduce the temperature and cook the completely transparent ranetki jam for 3 hours.
Ranetka jam with cinnamon tail
Gourmets with a sweet tooth will definitely prefer jam from paradise apples with tails with the addition of cinnamon. First of all, this great way it’s easy and accessible to diversify the taste, and given that spice is a classic addition to various apple desserts, there is no doubt that the jam will turn out even more flavorful.
Ingredients:
- ranetki - 1 kg;
- sugar - 1.2 kg;
- water - 150 ml;
- cinnamon - a pinch.
Preparation
- Boil syrup from sugar and water, put chopped ranetki in it and cook for 7 minutes.
- Leave the workpiece for 5 hours.
- Repeat the procedure twice.
- During the last cooking, add cinnamon and place the clear jam from ranetki with a tail into jars.
Each recipe for jam ranetki with tails has its own characteristics. The fact is that apples of paradise differ in variety and, for this reason, differ in taste, structure and appearance. Thus, yellow fruits are characterized juicy pulp, skin the color of the sun and very sour, tart taste, which will help remove a large number of Sahara.
Ingredients:
- ranetki - 1 kg;
- sugar - 1.5 kg;
- water - 350 ml.
Preparation
- Prick the Ranetki and blanch for 3 minutes.
- Boil syrup from water and sugar and immerse the ranetki in it for 4 hours.
- Boil for 5 minutes and set aside again.
- Repeat the process again and divide the jam into jars.
Lack of time is not a reason to refuse aromatic delicacy, because clear jam from whole ranetki can be cooked according to a “lazy” recipe. This method will allow you to avoid repeated heat treatment of the fruit, which will reduce cooking to 2.5 hours, most of which will be required for infusing and cooling the product.
Ingredients:
- ranetki - 2.5 kg;
- sugar - 2.5 kg;
- water - 600 ml.
Preparation
- Prick the ranetki with a toothpick and blanch for 5 minutes.
- Boil syrup from water and sugar and dip the ranetki into it.
- Simmer the fruit over low heat for 30 minutes.
- Leave for 2 hours and pour into jars.
Jam from whole ranetkas with tails in a slow cooker will turn out no worse than in ordinary containers. A modern unit will not only preserve all the nutritional and aesthetic qualities of the fruit, but will also provide convenience to housewives: traditional cooking they had to move the container with the treat from place to place, which is impossible when working with a multicooker.
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