What to make from sour ranetki. Ranetki jam for the winter is transparent. Whole clear ranetki jam

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 delicacies that will take their rightful place in your culinary collection.

Paradise apples differ from other varieties in size and taste properties. Many people refuse to eat fruits without pre-treatment because of their tart, astringent taste. But high content pectin makes ranetki an ideal raw material for jams, preserves or marmalade. By content useful substances they differ little from regular 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

For preparing desserts experienced housewives It is recommended to use 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 will work for those housewives who want to make some 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. For this recipe you will need 0.5 kilograms of apples, 100 milliliters of water, a full glass and another 6 tablespoons with top granulated sugar.

Advice: so that the fruits become transparent and preserve saturated 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 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 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 right amount 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 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 apple slices purchased beautiful colour 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.

Ranetki jam with orange

Many housewives add to traditional dessert citrus fruits to diversify the taste and give the finished treat 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.

I carefully sort through the apples. I rinse with running water. For jam I use apples without wormholes or cracks.

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

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

I put it on the stove and boil the jam for 15 minutes with breaks to cool completely. This way I maintain maximum integrity of the fruit. I boil it 2 times first.

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

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

Hot fragrant jam I put it in jars. But glass jars, as for any preservation, are first washed and sterilized.

I close the lids tightly.

I leave the jars of jam to cool. Any blanket or blanket is suitable for this. I send them for storage either in the basement or in a dark pantry where light will not reach. In a dark, cool place, such a workpiece retains its appearance for a long time, fresh taste and aroma.

Apple trees of the Ranetki variety give a rich harvest. These small fruits are fragrant and beautiful. They make incredibly tasty and delicious jam. There are several cooking options. You can make not only jam from ranetki, but also compote.

Let's start with a simple recipe. Take one kilogram of apples and cut them into slices, removing the seeds and stem. The peel can be peeled or left at your discretion. Then fill the apples with water, to which we add a little salt. If the fruits are very dense, then blanch them first. To do this, place them in boiling water and cook for 3-5 minutes. Make syrup from one kilogram of sugar and a glass of water. After this, place the apple slices into the boiling syrup and mix them lightly. Next, turn off the heat and remove the jam from the ranetki aside for 5 hours. We perform this operation three times. Boil the jam one last time until done. If you want to get a jam that is not very sweet, with a little sourness, then add a little citric acid. Place the finished product in previously prepared jars and close the lids.

You can make jam to keep the fruit intact. To do this, we prepare 7 kilograms of ranetki. Remove the stems from the fruits, leaving a third part, and prick them with a toothpick. Then put them in a container and pour boiling water for 5 minutes. Drain the liquid. In the meantime, you need to prepare the syrup. Take 800 grams of sugar for 200-250 ml of water. Dip the ranetki into the boiling syrup and cook for 10 minutes, without letting the jam boil too much. Then we carefully take out the apples and put them in jars. The glass container must be sterilized beforehand. Boil the syrup left over from cooking again and pour it into the jars of apples. Ranetki jam prepared in this way can be covered with polyethylene lids and stored in a cooler place. In this case, the result is an amber-colored product with beautiful whole fruits.

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

Ranetki are used not only to make jam or marmalade. They make a tasty and aromatic compote.

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

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

“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 “ apples of paradise».

Cooking rules

Prepare apple jam not difficult. 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 poured over the cooled fruit. sweet water", infuse and then boil. 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. Orange slices for the same reason they should be seedless.
Maintaining integrity. To avoid damaging the fruit, it is not recommended to stir the jam. Shake the container during cooking: this will help avoid burning and the apples of paradise will remain intact. You should also avoid stirring if you are preparing jam from slices: the pieces are easy to damage, as a result of which they will boil, and the dessert should have a “marmalade” feel.

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 suit your needs. 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 ranetki 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 decorate 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 got large variety“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 jam from ranetki with 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 up.

There is a secret to maintaining the integrity of the slices in jam. You need to soak them for 20 minutes in a 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. When adding lemon juice to the jam, do not 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.
Lay out hot dessert in 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!”

It didn't work out last year. Everything was overcooked, despite the fact that I pierced each apple and poured it slightly cooled several times. sugar syrup, then drained it again, warmed it up 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

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

So fruits, berries and others 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 ready dish It doesn't have to be sweet at all.

Many people use it as sauces, marinades and dressings for savory meats 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 jam from ranetki for the winter - not only tasty, but also very useful preparation. 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. She will become the perfect complement For winter tea party in the circle of family or friends.

To prepare standard ranetki confiture for the winter you will need:

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

Cooking instructions:

The first step is to prepare the apples themselves. They must be thoroughly washed under running water using soap, and all twigs and leaves must be cut off;
You can leave the apple skins as they are very tender and are guaranteed to dissolve in the syrup when cooked. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the preparation. The cores of the fruit can be cut out or left in place at the personal discretion of the hostess. Remember that apple seeds sometimes they are healthier than their pulp;
Cut the apples in any way convenient for you (it’s better to chop them more thoroughly, but you still shouldn’t turn the fruits into puree);
Pour the prepared ranetki into a thick-walled fireproof container and gradually cover with an even layer of sugar;
Place the container on the fire. “Experienced” housewives claim that it is best to supplement the resulting apple-sugar mixture with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their "domesticated" analogues. To prepare confiture from garden ranetki Half an hour will be enough;
Pour the cooled jam into a previously prepared sterilized container and roll up. Your confiture is ready, and now throughout the fierce winter you can enjoy real forest aromas!

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 worry about spoilage finished product you won't have to.

And, as we already mentioned, you can diversify this basic recipe 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 in 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 this recipe in addition to sugar, citric acid will appear, which will help you make the confiture even more rich, “caramel” in taste.

So, you will need:

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

Cooking instructions:

This recipe calls for using whole fruits approximately 1.5-3.5 cm in diameter. Moreover, it is desirable that apples of the same size appear in each batch of confiture;
So, rinse the wounds thoroughly with water and laundry soap. Go through them - make sure that there are no scratches or wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off twigs and leaves from the fruit;
Once the apples are ready, pierce each along the axis with a toothpick;
Start cooking sweet caramel syrup from sugar, citric acid and water;
Without waiting for the syrup to thicken, immerse your prepared ranetki in it (this should be done at the beginning of its boiling);
Now you cannot stir the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup along the edges of the pan with a ladle and periodically pour them from above;
Next, you should find a dense plate, approximately equal in diameter to the pan. Place it on the surface of the apples and press it with a not too heavy press (a filled half-liter jar is ideal as a mini-weight). In this state, your jam should stand for 24 hours;
After 24 hours, remove the weight and plate, and boil the resulting clear jam again for 5-10 minutes over low heat;
To check if the dish is ready, remove the largest apple from the pan and cut it in half. If it cuts easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then simmer the mixture again over low heat for 5-7 minutes;
Carefully pour the finished confiture into sterilized glass jars with screw caps. It's better to do it hot. And try not to damage the integrity of the apples. Keep it like this delicious jam should be in a cool place. Ideal if you have a cellar in your house. But if it is not there, place the jars in a dry, dark place, like kitchen cabinet silt pantry.

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.