What can be made from a large number of wounds. Ranetki jam for the winter: recipe

There is hardly a housewife who would refuse a wonderful opportunity to spin a useful and delicious compote from ranetki. Small apples of paradise allow you to get great drink without any additions. However, preparations with lemon, pears, chokeberries, grapes, orange slices and other auxiliary ingredients turn out incredibly appetizing. They make this twist more original for future use, emphasizing rich taste main component.

A simple recipe for compote from ranetki without sterilization

If you want to please your household in winter with a simple but very appetizing compote of ranetki, then adopt a simple recipe that does not require sterilization.

Cooking time – 50 minutes.

Number of servings – 1.

On a note! At the end you will get 3 jars finished products intended for winter storage.

Ingredients

What do we need to make an incredibly tender compote, rich in vitamins and microelements valuable for the body? In fact, only the simplest products:

ranetki - 1 kg;
granulated sugar - 1 tbsp;
drinking water.

Note! Many housewives are often interested in how much sugar is needed for 3 liter jar compote from ranetki. In fact, it won’t be difficult for you to remember the proportions. For each 3 liter jar you will need 1 glass of granulated sugar or 300 g.

Cooking method

If you follow the suggested step by step recipe with a photo without deviations, then prepare compote from apples of paradise It won't be too difficult for you. So, let's get started?

The first step is to carefully prepare the jars. The container should be washed thoroughly (it is best with baking soda) and sterilize in any convenient way. Rinse the ranetki thoroughly and place them in prepared containers. They need to be filled about halfway.

In a separate container, bring water to a boil. Pour boiling water over the fruits. Cover with lids. But you can’t twist it yet!

When the apples and water have cooled slightly, pour the broth back into the saucepan.

Add granulated sugar to the broth. Bring to a boil over moderate heat.

Pour the resulting syrup over the ranetki. The boiling water should reach the very “shoulders” of the cans.

All that remains is to seal the containers with ranetka compote with sterilized lids. All blanks will need to be turned upside down and covered with towels. Leave the twists in this position for about 16 hours.

On a note! Store ranetka compote, prepared without sterilization, in a dark place, preferably in a basement or cellar.

That's all! As you can see for yourself, the recipe for compote from ranetki for the winter without sterilization does not imply anything complicated.

Ranetki compote with lemon

There is another recipe for compote from ranetki for the winter. He suggests adding lemon slices to the mix. A drink with citrus notes will be very refreshing.

Cooking time -40 minutes.

Number of servings - 1.

Ingredients

To prepare this drink for future use, you should use the following ingredients:

drinking water - about 3 l;
sugar - 1 tbsp;
ranetki - 1 kg;
lemon - 1 pc.

On a note! As a result, you will have 3 jars of ready-made apple-lemon compote.

Cooking method

The compote made from ranetki with the addition of lemon is incredibly refreshing and invigorating. By the way, if you prefer limes or oranges, you can brew a drink with such citrus fruits. It is also worth remembering that this type of provisioning is best done if you like to fill the container with apples almost to the very top.

Rinse the lemon thoroughly in running water. Cut the citrus into even and fairly thin slices. Prepare the jars (wash them properly and sterilize them). Place 2-3 lemon slices in each container.

Note! If you want to give ranetki compote a rich shade, then it is recommended to add a handful of washed chokeberries to each jar.

Go through the Ranetki carefully. Throw away any spoiled fruit. good fruit rinse thoroughly and send to lemon slices.

On a note! Keep in mind that apples for this recipe should occupy at least 1/2 of the containers.

Warm in a separate container drinking water. Bring it to a boil. Pour boiling water over the preparations and leave the mixture under the lids for 5-7 minutes.

Pour the resulting fruit and citrus broth back into the saucepan. Add sugar. Boil again.

Pour the syrup over the preparations. Screw on the jars with lids, which also need to be sterilized first. Cover the twists with warm blankets and thick towels. Leave it in this state for a day, after which you can store the drink in the pantry.

Bon appetit!

Compote of ranetki with grapes

Another original and incredible useful option Compote is made from a mixture of ranetki and grapes.

Cooking time -50 minutes.

Number of servings - 1.

Ingredients

We will need:

ranetki - 1 kg;
grapes - 600 g;
granulated sugar - 1 tbsp;
drinking water.

Note! The output of the finished product is equal to 4 cans of the drink. Housewives also often ask how much sugar is needed for a 2-liter jar of ranetki compote. If you swirl the drink in a container of this size, then 200 g of sweetness per 1 container will be sufficient.

Cooking method

This twist for future use is easy to do. Follow the step-by-step recipe with photos, and everything will work out.

First you need to sort and wash the grapes. All greenery and twigs are removed. Rinse the wounds. You can leave the branches. Place the fruits in a colander and let the water drain.

Prepare the jars. Place a mixture of grapes and apples in them.

Bring drinking water to a boil. Pour the steep brew over the crop. Cover the containers with lids and leave for 10 minutes.

Drain the liquid into a saucepan. Add granulated sugar. Boil over low heat.

As soon as the syrup begins to boil, pour it over the fruit again. Screw the container on and turn it over. Wrap in something warm and leave until the pieces cool completely.

That's all the secrets of cooking compote from ranetki for the winter!

Video recipes

Video recipes will help novice cooks prepare compote from apples of paradise for future use:

The peculiarity of apple trees of the Ranetki variety is that they, as a rule, bring a rich harvest. The fruits are not only beautiful to look at, but also juicy and aromatic. And ranetka jam for the winter is extremely tasty and simply melts in your mouth. There are several options for preparing it. You can also make such a delicious treat using a multi-cooker at home. Our article will tell you all about this.

Ranetki jam recipe: basic version

To make jam we will need:

First of all, when preparing ranetka jam for the winter, we process the fruits themselves. First, let's carefully examine the apples, remove any worms and wash them thoroughly. After that, put it in a colander to let the water drain out. Pour clean ranetki into a saucepan, add water at the rate of 2/3 cup per kilo of fruit. Place on low heat and cook for 40-50 minutes. At the end of cooking, the ranetki should become soft, you can verify this by piercing them with a toothpick.

When the apples are well steamed, that is, they become soft, we take a metal sieve (preferably with large cells) and wipe our ranetki with a wooden masher. This process will help get rid of tails, skins and seeds, and the jam will be very tender.

Add sugar to the resulting mixture. Mix everything in a saucepan and place on low heat, stirring the mass regularly. Cook the jam to the desired consistency. That is, you can make it liquid or thick - one that will hold its shape. Follow in in this case to your preferences.

In order not to waste time while the jam is boiling, we sterilize the jars. When it reaches the desired consistency, put it into jars. Roll up or close with screw lids, turn upside down, and cool in a dark place. The jars have cooled down - the jam is ready. Help yourself!

Another recipe variation

How to make jam from ranetki? This recipe assumes that ranetka puree (kilo) and granulated sugar (0.8-1 kg) will be used to prepare jam.

The cooking procedure goes like this. We take our tiny ones, wash them thoroughly, and wait for the water to drain. We clear the core. Place the apples on a baking sheet and steam in the oven at 150 degrees. We take already soft ranetkas, prepare the puree by rubbing them through a sieve or grinding them in a blender. We weigh ready-made puree. Fill it with sugar (calculating a kilo of puree = 0.8-1 kg of sugar), stir, and bring to a boil. Cook the puree until it is so thick that when it is dropped onto a plate, it does not spread. Here is ranetka jam for the winter and it’s ready.

Jam with orange peels and nuts

How to make jam from ranetki? We take:

kilo ranetki;
250 g sugar;
25 g orange peel;
25 g walnuts (hazelnuts).

Wash the apples thoroughly. We bake them in the oven and rub them through a sieve. Heat the resulting puree, add sugar, cook, stirring occasionally, until the desired thickness. About 10 minutes before the end of cooking, add nuts (pre-roasted and chopped) and orange peel. This jam is stored in a cool place.

Ranetka jam in a slow cooker

This jam can, of course, be prepared using a slow cooker. This is done very simply. Peel and cut the apples, grind them using a food processor or meat grinder. Add sugar to the resulting puree and leave for an hour and a half - until it is completely dissolved. Then mix the mass well and put it in the slow cooker. Set the “Roasting” mode. When apple mass boils, select the “low pressure” mode. After 15-17 minutes. Let off the steam and put the jam into jars.

Jam with whole fruits

Now we take out the apples very carefully and put them in jars. Don't forget: no matter what you cover, the glass container should always be sterilized. Let the remaining syrup boil. And fill them with jars of apples. You don’t have to roll it up, but simply cover it with plastic lids. Only in this case it should be stored in a cool place. The jam turns out to be a beautiful amber color with whole fruits.

Tricks for making jam

If, when preparing jam from ranetki for the winter, someone does not like to bother with a sieve, then you don’t have to wipe them. Before steaming, you just need to clean the fruits from stems, stems and seeds. And after steaming, grind them in a meat grinder. Big advantage this method is simplicity. But unfortunately, there is also a drawback. The taste of the jam is not so delicate, but that’s all because the peel does not come off. So it's up to you to decide what you choose: saving the possible time spent or losing the delicate taste.

Having collected bountiful harvest ranetok, can be prepared for the winter different kinds jam, jam and even close the compote. This preservation will delight your family all winter and remind you of the long-awaited summer.

Confiture is a 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 useful properties, since they are actually steamed in 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 jam from ranetki for the winter is not only tasty, but also a very healthy 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 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 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 addition to sugar, this recipe will contain citric acid, 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 cooking recipe calls for the use of 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. This delicious jam should be stored 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.

If you are a fan various blanks for the winter, be sure to pamper yourself and your household with 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!

Ranetki jam recipe: basic version

To make jam we will need:

Another recipe variation

How to make jam from ranetki? This recipe assumes that ranetka puree (kilo) and granulated sugar (0.8-1 kg) will be used to prepare jam.

The cooking procedure goes like this. We take our tiny ones, wash them thoroughly, and wait for the water to drain. We clear the core. Place the apples on a baking sheet and steam in the oven at 150 degrees. We take already soft ranetkas, prepare the puree by rubbing them through a sieve or grinding them in a blender. Weigh the finished puree. Fill it with sugar (calculating a kilo of puree = 0.8-1 kg of sugar), stir, and bring to a boil. Cook the puree until it is so thick that when it is dropped onto a plate, it does not spread. Here is ranetka jam for the winter and it’s ready.

Jam with orange peels and nuts

How to make jam from ranetki? We take:

kilo ranetki;
250 g sugar;
25 g orange peel;
25 g walnuts (hazelnuts).

Ranetka jam in a slow cooker

This jam can, of course, be prepared using a slow cooker. This is done very simply. Peel and cut the apples, grind them using a food processor or meat grinder. Add sugar to the resulting puree and leave for an hour and a half - until it is completely dissolved. Then mix the mass well and put it in the slow cooker. Set the “Roasting” mode. When the apple mixture boils, select the “low pressure” mode. After 15-17 minutes. Let off the steam and put the jam into jars.

Jam with whole fruits

Tricks for making jam

If, when preparing jam from ranetki for the winter, someone does not like to bother with a sieve, then you don’t have to wipe them. Before steaming, you just need to clean the fruits from stems, stems and seeds. And after steaming, grind them in a meat grinder. The big advantage of this method is its simplicity. But unfortunately, there is also a drawback. The taste of the jam is not so delicate, but that’s all because the peel does not come off. So it's up to you to decide what you choose: saving the possible time spent or losing the delicate taste.

Having collected a generous harvest of ranetki, you can prepare various types of jam, jam, and even compote for the winter. This preservation will delight your family all winter and remind you of the long-awaited summer.

There are several ways to prepare ranetki for the winter - in the form of compote, preserves, jams.

But probably the most delicious of them is apple jam from Ranetki, which is loved by both children and adults.

Ranetki are small-fruited varieties of apple trees obtained by crossing the Siberian berry apple tree (or its hybrids) with European varieties or plum-leaved apple trees and its hybrids (“Chinese”). Ranetki have an average fruit weight of no more than 15 grams and, as a rule, represent the first generation from the original wild species.

The classic recipe for making ranetki jam includes apples and sugar, you will also need a little water so that the jam does not burn.

Ranetki jam for the winter recipe with photos

How to make jam from ranetki

Ranetki - very juicy and aromatic variety apples, which is why the jam they make is extremely tasty and literally melts in your mouth.

Ingredients:

for 1 kg of apples
500 g sugar
some water

How to make jam from ranetki:

1. Wash the wounds. They need to be cooked whole.

2. Pour into a saucepan, if there are a lot of apples, it is better to put them in an enamel bowl, and add 100-150 ml of water per 1 kg of fruit.

3. Place on low heat to evaporate for 40-50 minutes, until the ranetkas become soft. Tested by piercing.

4. After this, take a strong metal sieve, preferably with large cells. Press through it using a wooden masher. The most delicious jam This is exactly how it turns out from ranetki.

5. Place the mashed apples into a saucepan. Add all the sugar, mix thoroughly and simmer over low heat, stirring regularly until the desired consistency is achieved. You can leave it thinner, or you can use jam that holds its shape.

6. When preparing, pour the hot jam into sterilized jars and roll up. Cool by placing on lids.

If you have a lot of apples or you don’t want to rub them through a sieve, then to prepare jam from ranetki, you can cut the fruits, remove the seeds and stalks before steaming. Pass the steamed apples through a meat grinder.

But with this method of cooking ranetki jam for the winter, the amount of waste increases significantly. And the product turns out not so tender because of the peel.

Jam and jam from ranetki can be cooked in a multicooker-pressure cooker.

To do this, grind the chopped and peeled ranetki in a food processor or meat grinder, add sugar to this puree and leave to dissolve for 1-1.5 hours. Then mix well and transfer to the slow cooker.

Before boiling, cook on the “Fry” mode, and then the multicooker can be switched to low pressure mode. After 15-20 minutes, release the steam and spread the apple jam from the ranetki into jars.

Such a tasty and juicy fruit as an apple is mentioned in many fairy tales and legends, and for good reason, because trees with juicy fruits appeared so long ago that today no one remembers their origin. Probably few people know that apples small size those who ripen before everyone else are called ranetki.

This hybrid of apple trees is common in Siberia and Far East. It is from these miniature apples that many housewives like to cook amber jam for the winter. But the most common variety of ranetki, from which sweet treats are prepared for tea, is considered to be the Yantarka Altai variety. An amazingly tasty ranet jam is prepared from it. old recipe many grandmothers.

Jam from paradise apples, or rather from whole apples with stem

Ingredients:

Apples (Ranetki) - 2 kg,

Sugar – 2.5 kg,

Water – 2-3 tbsp.,

Citric acid – 1/2 tsp.

Preparation:

You need to sort through the apples, select only whole ranetki fruits, or rather, without wormholes, dents or darkening. Then the ranetki are washed under running water and lightly dried on a towel without removing the stalk. The bottom of each apple needs to be pierced with a wooden toothpick to the middle, so that later during cooking they will quickly become saturated with sugar syrup and release their juices. It is necessary to take only enameled containers for making jam, because... aluminum cookware may oxidize during cooking and release harmful substances.

How to make jam from whole ranetki:

IN enamel dishes pour in water, add sugar and citric acid and put it on fire. The syrup is boiled until the sugar is completely dissolved, and then the washed and dried apples are immersed in it and the heat is reduced. You cannot mix the syrup with apples, because... They may fall apart, it is best to pour syrup over them, carefully scooping it around the edges. Boil the ranetki in syrup for 5-10 minutes and then remove from the heat.

The most important step in making jam from apples of paradise is their complete immersion in syrup after boiling. To do this, you need to select a plate or bowl that matches the diameter of the dish where the jam was cooked. Using a bowl, lightly immerse the apples in the syrup and place a light weight in the form of a cup or jar of water. The jam should stand under the load for about a day at room temperature.

After 24 hours, remove the bowl from the bowl with the jam and put it back on low heat for 5-10 minutes. The readiness of the jam, or rather, the apples, is checked by looking at the cut of the largest apple; if its pulp is easy to cut and looks like marmalade, then the jam according to grandma’s recipe is ready, and if the apple is difficult to cut, then the jam must be cooked for another 5-8 minutes .

Jam jars must be prepared in advance. They must be washed thoroughly in warm water and soap and sterilized. Jam is placed only in dry jars and closed with screw lids. Jam from whole ranetkas Store either in the refrigerator or in the cellar. Serve jam cold for tea winter evenings when the whole family gathers at the table. This delicacy will appeal to many people with a sweet tooth, and thanks to the stalks, a spoon is not needed at all.

No less tasty with special forest aroma jam is made from wild ranetki. The taste of this jam is more sour and astringent - this is its highlight. Wild ranetki are much smaller in size garden apples, so the apples are also boiled whole.

Wild ranetki jam

Ingredients:

Wild ranetki – 1 kg,

Sugar – 1.5 kg,

Water – 250 ml.

Preparation:

Ranetki must be washed under running water and the stalks removed using scissors. There is no need to peel apples, because... when cooked, it becomes very soft and dissolves in the syrup, and the seeds are removed if desired, only then the apples will need to be cut in half and the core removed.

How to make jam from wild ranetki:

Water is poured into an enamel cup, the washed ranetki are laid out, and sugar is poured on top. Apples simmer for low heat, and as soon as a small amount of syrup is formed, you can time it; you need to cook for about 30-40 minutes, stirring constantly. Wild ranetki are much tougher than garden ones, so the cooking time increases many times. If necessary, if the ranetki are hard, were collected early and are not ripe, the cooking time can be increased to 1 hour.

Glass jars for jam must be prepared in advance, they are washed with soap and then sterilized for about 15 minutes. Then, still hot jam is placed in sterilized jars so that the jars are filled with apples and filled with a small amount syrup.

The apples in this jam on top taste very sweet, soaked in sugar syrup. At the same time, having bitten into them, you can feel the piquant sourness, this gives the jam a special aroma of the forest. Interestingly, wild-growing ranetki do not darken when cooked, but become even more saturated color in amber-pink syrup.

Ranetki jam with ginger

To protect yourself from colds and flu in winter, many people often prepare various drinks or decoctions that help boost immunity. But there is a more tasty and pleasant way to invigorate the body in winter: make jam from ranetki with lemon slices and ginger; drinking it with tea once a day stimulates immune system person.

So, ranetka jam with a twist is prepared very simply from garden ranetki light varieties, lemon and ginger.

Ingredients:

Ranetki light varieties – 1 kg,

Sugar – 500 g,

Water – 150-200 ml,

Lemon – ¼,

Ginger is a small root.

Preparation:

Ranetki of light varieties must be thoroughly washed, stalks and cores removed, leaving only the pulp in the peel. The apples should not be chopped too finely, otherwise they will completely dissolve in the syrup during cooking.

Then in advance you need to peel a small ginger root and cut it into thin translucent disks. A quarter of the lemon along with the peel is also cut into thin slices.

How to make jam from ranetki with ginger and lemon:

Sugar is poured into an enamel pan and poured required amount water. Place a saucepan with sugar and water on the fire, bring to a boil and reduce. Then pre-chopped ginger root is placed in the pan and lemon wedges, cook them for 10-15 minutes, stirring slightly so that sugar syrup did not stick to the bottom or edges of the pan.

After 10 minutes, add ranetki cut into slices into the syrup, mix and bring the syrup to a boil. As soon as the syrup has boiled and slightly grabbed the apples, remove the pan from the heat and allow to cool - this is the first stage of heat treatment. The next two stages are repeated in a similar way - the jam is brought to a boil and cooled. After the third stage of cooking the ranetka jam, it is placed in washed, sterilized jars and covered with lids.

Jam from light varieties of ranetki turns out amber or even golden, it is soaked in ginger and lemon, with such jam for tea for every day you definitely won’t get sick, because even with heat treatment ginger and lemon retain their beneficial properties.

Another one of popular recipes jam from ranetki is considered to be jam prepared with apple, orange and cranberry juice. The process of making this jam is very painstaking and quite complicated, but the result is worth it. More recipes jam with ginger in this article:

Recipe for jam from ranetki and assorted fresh juices

Ingredients:

Freshly squeezed apple juice – 1 tbsp.,

Freshly squeezed orange juice – 1 tbsp.,

Cranberry juice – 1 tbsp.,

Sugar – 2.5 kg,

Ranetki small – 3 kg.

Preparation:

The apples must be washed under running water, and then prick each apple in several places with a toothpick or fork. Lightly moistened apples are rolled in sugar and left to dry until a sugar crust appears.

How to make jam from ranetki with juice:

The apples rolled in sugar are placed on a baking sheet, previously covered with foil, and placed in the oven, preheated to a temperature of approximately 100-120 degrees, for 10-20 minutes, so that each apple is caramelized.

Assorted juices are poured into an enamel basin, mixed, put on fire and brought to a boil. Then turn down the heat and add sugar in a thin stream; once it has completely dissolved, bring the syrup to a boil. Place caramelized apples into boiling fruit syrup for 30 minutes.

Then the apples are removed from the pan, rolled in sugar and placed back in the oven for 15-20 minutes so that they acquire a caramel shell, and then thrown back into the pan. For the fourth time, the apples from the oven are placed in a basin, boiled in fruit syrup for 10 minutes, and only after that the jam is laid out in dry sterilized jars and covered with nylon lids. Thanks to caramelization in the oven, the apples are soaked and candied. This jam must be stored in the cellar or refrigerator.

Despite such a labor-intensive recipe, the jam turns out very tender, the apples in it are soft and transparent. In many parts of Russia, ranetka jam prepared according to this recipe is called royal.

Scientists believe that all varieties of red ranet are hybrids and selection; real ranet has only a green color. Ranet was obtained as a result of crossing a Chinese tree with a Siberian apple tree or large varieties European part of Russia. It is the green varieties of ranetki that are considered less allergenic for humans, in addition, it has been proven that they have the ability to relieve stress and nervousness.

Ranetki are frost-resistant, and compared to large varieties of apple trees, they bear fruit every year until November. Thanks to grafting of apple trees of this type, tree fruits can have different taste and shape. The smallest varieties of ranetok are slightly larger than cherry fruits, and the largest are the size of an ordinary garden apple.

Compote from ranetki is a drink that will conquer any gourmet with its taste. It is distinguished by tenderness and richness. If you are lucky enough to get a few kilograms of these wonderful fruits, be sure to use our recipes.

Ranetki compote for the winter: useful tips

1. Before preparing the drink, you must carefully sort out the fruits. If there is at least one major flaw on the surface, you must get rid of the fruit immediately, otherwise the taste of the product will be spoiled.
2. Apples look more beautiful with branches, but they often cause rapid spoilage of the preserves.
3. Fruits need to be washed thoroughly, and after washing, allow them to dry thoroughly.
4. To preserve the integrity of the fruits, each of them must be pricked at the base. The procedure is troublesome, but very effective.
5. Containers for preservation should be sterilized. Use metal caps for sealing.

Prepare and. It will be especially pleasant to enjoy it in the winter cold.

Ranetki compote for a 3 liter jar

Includes:

1 g citric acid
- three liters of water
- 1 g vanillin
- granulated sugar, apples – ½ kg each

Cooking steps:

Wash the apples, tear off the stems, and pierce them with a toothpick at the base. After the fruits have dried, distribute them into sterilized containers. Boil water: dissolve granulated sugar in it, add citric acid and vanilla, stir, continue boiling for three minutes. Pour over the fruit, seal tightly, and place on the lids. Wrap the containers and let them stand for about a day. Transfer to storage once completely cooled.

Consider and.

Ranetki compote recipe

Required Products:

Two liters of clean water
- half star anise
- peas allspice- a couple of pieces
- granulated sugar – ¼ kg
- a piece of cinnamon stick
- apples – 1 kg

How to cook:

Sort the apples, tear off the tails, and make several punctures in the base area with a toothpick. Place the spices in a fabric bag. If you don't have it on hand, use regular gauze. Place the fruits in a multi-cooker container and cover with sugar. Add a little boiling water, dip the bag of spices. Close the multicooker lid, set the “Stew” program, set it to 20 minutes, and only then lift the lid. Open it only for a while, take out the bag, put the fruit into jars, and roll them up.

Enjoy the original taste.

Ranetki compote for the winter: recipes

Variation with zucchini and sea buckthorn

You will need:

1 g lemon
- zucchini – 0.9 kg
- apples of paradise – 0.4 kg
- granulated sugar – 0.3 kg
- one and a half liters of water

Cooking steps:

Sort and wash the fruits and sea buckthorn. Tear off the branches from the apples and pierce them at the base with a pointed match. Peel the zucchini and cut out the seeds. Cut off a small part weighing 100 g, chop into small cubes. Heat the jar, place berries, apples, and zucchini cubes in it. Boil some water, dilute granulated sugar, combine with citric acid, and boil for just a minute. Distribute the syrup into jars and seal.

Cook and...

Compote of ranetki and chokeberry

Ingredients:

Two liters of water
- chokeberry – 0.2 kilograms
- apples of paradise – 1.1 kg
- granulated sugar – approximately 1 kg

Subtleties of preparation:

Wash the fruits, leave the water to drain, and pierce the base. Wash the rowan, dip in boiling water, blanch for three minutes. Place berries on the bottom of the treated containers and distribute the apples. Do sweet syrup and pour in the fruit and berry mixture. Roll up the lids and unfold.

Prepare and...

A simple compote of ranetki

Place the container for sterilization and carefully sort 1 kg of fruit. To prepare the drink, you need to take fruits that have had time to sit for at least a month. There is no need to cut them; they fit completely into the jar. Fill the prepared container 1/3 with fruits, fill the rest of the space with boiling water. Let the water cool slightly and then pour it back into the pan. Bring the liquid to a boil again, add sugar. Do not let the syrup cool, but immediately pour it into jars and immediately screw on the lids.

And one more affordable option preparations:

Ingredients:

Apples of paradise - half a kilogram
- two liters of water
- granulated sugar – ¼ kg

How to cook:

Wash the fruit and cut off any unsightly areas. Cut each fruit into 2 parts, remove and discard the middle. Fill the pan with water, add granulated sugar (150 g per two liters of liquid), boil and stir from time to time. Place the apples in the syrup, boil for a couple of minutes, remove from the stove, and cover with a heavy lid. Infuse the drink for a couple of minutes, and then distribute it into a container for sealing and prepare for winter storage.

Prepare and...

Compote of ranetki for the winter without sterilization

Required components:

2.1 liters of water
- 1 kg of paradise apples
- granulated sugar – ½ kg
- pepper, cinnamon, anise

Boil water, pour into a multicooker container, add sugar, add boiling water. Add spices to the container. To do this, it is advisable to put them in a fabric bag. Set the “Stew” mode and cook for a while. After 0.25 hours, turn off the equipment, but do not open it for another half hour.

Cook and...

Variation with plums

Ingredients:

Apples, plums – 0.3 kg each
- three liters of water
- granulated sugar – 0.75 kg

Pre-sterilize the lids and containers. Wash the fruits and discard any that are not suitable for canning. Divide the plums into slices, remove the kernels. Chop the apples into pieces. However, they themselves are small, so you can leave them whole. Boil water, mix with granulated sugar, cook for 15 minutes. If you just want to serve the drink, just mix it with sugar and pour into glasses. If you plan to prepare it for the winter, then use prepared containers for bottling, which are then sealed with lids and moved to the cellar for long-term storage.

Find out the variations too.

Another option with chokeberry

Liter of filtered water
- apples of paradise, sugar – 0.6 kg each
- chokeberry – 90 g

How to do:

Treat containers with lids. Wash the necessary berries thoroughly, remove those that have defects and rotten parts. Blanch the chokeberry: place it on a sieve and lower it into boiling water for a couple of minutes. Place it all in containers and roll them up. Boil water and combine with sugar. Fill the contents with the prepared syrup and screw on the lids. Unfold into lids, cool as is, and then transfer to a suitable location.

Compote from ranetki without sterilization

Ingredients:

Sugar with apples – 0.3 kg each

Pour water into a small container and let it boil. Wash the apples and trim off any spoiled areas. For beauty, you can leave ponytails. Fill hot sterilized containers with sorted fruits, one-third full. Fill the containers with boiling water up to the neck, let it brew for about 15 minutes. Pour the resulting liquid back into the saucepan. For a three-liter jar you will need about 1 cup of granulated sugar. Distribute the resulting syrup into jars and roll up.

Recipe for a slow cooker without sugar

A pinch of anise
- a few peas of black pepper (allspice)
- two liters of water

How to cook:

Place the washed apples in a slow cooker. Place the spices in a fabric bag and tie it tightly. Pour boiling water into the bowl and set the appliance to “Quenching”. Prepare the drink for a quarter of an hour, turn it off and leave for 20 minutes with the lid closed. This is necessary for infusion. Remove the spices, filter the drink into liter containers, and distribute the fruit. Roll up the filled container and wrap it in a warm blanket.

Recipe with added citric acid

Paradise apples – ½ kg
- water – approximately 3.1 liters
- granulated sugar – ½ kg
- a pinch of citric acid and vanillin

Wash the fruits thoroughly. Boil water, dissolve sugar in it, add citric acid, add vanillin, cook for a couple of minutes. Distribute the fruit among the jars and pour the syrup on top. Sterilize the filled seamers in boiling water for about 25 minutes, screw them on.

Consider a few more interesting variations:

A couple of liters pure water
- apples – 1.1 kg
- sugar – ¼ kg

Wash the fruits, cut off all unsightly places, cut each fruit into small pieces. Discard the middle. Fill a saucepan with water, add sugar, and boil. During this time, the contents should be stirred several times. Add syrup to the fruit, boil for a couple more minutes, remove from heat, cover with a heavy lid. Leave in a warm place.

Anise and cinnamon option

2.1 liters of water
- 1.1 kg apples
- white sugar – 0.62 kg
- cinnamon with anise

Boil the liquid, add the prepared fruits, sprinkle with sugar, and add boiling water. Place the spices in a saucepan. It is better to do this in a linen bag. Start the “Extinguishing” mode and let the contents finish cooking. After ¼ hour, turn off the device, but leave the lid closed. Infuse the drink for exactly half an hour. Pour it into jars.

Option with plums

3.15 liters of water
- white sugar – 0.75 g
- plum fruits, apples – 0.3 kg each

Process containers with lids. Wash the listed fruits, sort, remove seeds. Warm, but not boiled water add sugar, stir, cook for a quarter of an hour. Pour into container, screw on. If you plan to serve the compote directly to the table, then the amount of sugar can be reduced.

Ranetki are apples of paradise. They have a special, delicate taste that is difficult to confuse with any other fruity taste. You can prepare various preparations from them, but most often housewives prepare a delicious compote. To enhance taste qualities You can add vanillin, star anise, cinnamon, anise, chokeberry, plums, pears. Its taste and aroma will delight you even more, so prepare several jars this winter.

Ranetki are small, but at the same time incredibly tasty and aromatic apples, which are also called “paradise”. You can make a lot of ranetkas various blanks for the winter, which in the cold will bring back memories of the past warm summer and enrich the body with mass useful substances. Let's consider what can be prepared from “paradise” apples for the winter.

Jam from ranetki

Sort the ranetka fruits (3 kg), leave only whole and undamaged apples and wash them under running water. Place the ranetkas in a colander and leave them for about 5 minutes. Let the excess liquid drain from the fruits. Without peeling the ranetkas or freeing them from the core, place them in a large enamel container (basin or pan) and pour in cold water (0.6 liters). Place the apples on the stove and cook over low heat until soft (approximately 40 minutes). Steamed ranetki should be cooled and rubbed through a sieve, thereby separating the pulp from the seeds and peel.

In received applesauce add granulated sugar (2 kg) and cook over low heat until tender (40-50 minutes). During cooking, it is necessary to stir the contents of the container from time to time and skim off any foam that forms. Ready jam Pack the ranetki into sterile jars and seal with lids using a seaming device. Store in a cool place.

Whole ranetka jam

Sort the Ranetki and wash under running water. You can trim the tails of the apples a little, but cutting them off completely is not recommended. Each fruit must be pricked in several places with a sharpened match or toothpick. Place the apples in an enamel bowl.

Let's make sweet syrup. To do this, pour purified cool water (200 ml) into a saucepan, bring the liquid to a boil, then dissolve granulated sugar (1.3 kg) and citric acid (1/4 tsp) in it. Let the syrup simmer for a few minutes, remove it from the stove and strain through several layers of cheesecloth.

Pour the prepared “paradise” apples with hot sweet syrup, place the basin on the fire and cook its contents for 15 minutes. During the cooking process, it is not recommended to stir the apples under any circumstances, as otherwise they may fall apart, which will spoil them. appearance ready-made jam. Remove the fruit and sugar mixture from the stove, cover the bowl with a clean kitchen towel and leave for 24 hours. After time has passed, place the jam on the stove again and cook for another 15 minutes.

In order to check the readiness of the ranetki jam, you need to take out one apple (preferably the largest one in size) and cut it into two halves with a sharp knife. If the flesh of the ranetka is soft and resembles marmalade, then our delicacy can be removed from the stove. Otherwise, it must be allowed to cool completely, and then put back on the fire for 10-15 minutes. Ready jam put the ranetki into jars and close them metal lids. Store in a cellar or basement.

Compote from ranetki

Sort out the “paradise” apples, wash them under running water and remove the stems using culinary scissors. Place the fruits in a large container and pour over them cold water. After half an hour, drain the water and prick each wound with a toothpick.

Place apples in prepared, clean and sterilized jars (take 700 g of fruit per three-liter bottle). Pour boiling water into the container, and after 7 minutes pour it into the pan, using a special plastic lid. Based on this liquid, prepare a sweet syrup. To do this, place the pan on the stove, and as soon as the water boils in it, pour in granulated sugar (0.5 kg) and boil until all its crystals are completely dissolved (usually two minutes is enough for this).

Fill the ranetka jars with hot syrup to the very top. Using a special sealing device, we seal the cylinders with sterile (boiled) metal caps. Jars of ranetki compote must be turned upside down and placed on a towel. Cover the containers with a blanket and let them cool naturally. Until winter, such a drink must be stored in a cellar, basement or other dark, cool and dry place.

How are you? In the last issue we did it for the winter. And today I propose to again discuss another similar topic, but we will only make jam from ranetki. But it will not be simple, but with tails. Because the fruit will not be cut into pieces, they will end up in the pan as a whole.

It is also very important to learn how to cook syrup so that it becomes transparent like a tear and plays in the sun. Then such a wonderful dessert will become one of your favorites. And everyone without exception will like it; usually the kids are delighted with it. Do you know why? The fact is that it’s funny for them to take such creations out of the cup, because apples with sticks look like little Chupa Chups. This amuses them a lot.

Yes, I myself wouldn’t mind indulging in such treats). People generally call ranetochki apples of paradise, which is true, sometimes true. Because they have a pronounced taste, from sweet to sweet and sour varieties. Not like store-bought fruits. And the most important thing is that all varieties are hard, and the pulp inside is dense, which is why the jam is certainly very tasty.

You can make such preparations starting from the end of summer, usually in August or September-October. It all depends on where you live.

I think that with this selection you will easily figure it out and become a culinary master. Choose the recipe you like and go ahead and create some magic in the kitchen. If something is unclear, write to us and we’ll discuss it.

It is the ranetkas that contain a large amount of pectin, this will give us thickness in the finished product. That is, there is no need to add special additives in the form of thickeners (such as gelatin, agar-agar and others). But to get a beautiful and magical taste, as well as transparent color need to try.

To achieve this, the small apples themselves should be soaked in water, and then simmered on the stove in their own juice. Then the color will come out amber and very tasty.

For interesting notes in taste, you can use any natural supplements, such as lemon or orange zest, as well as dried apricots, cinnamon or vanillin.

Experiments are welcome. But let's stop now classic lung option, let's not run far.

As for the proportions of sugar, they are one to one, as always.

We will need:

small yellow-red ranetki - 2 kg
sugar - 2 kg
water - 2 tbsp.
citric acid - 0.5 tsp

Stages:

1. Select apples, choose fruits that are absolutely free of flaws and have a beautiful skin. Wash them in running water. And then carefully pierce the place where the tail is with a sharp toothpick.

2. Then prepare and boil the syrup. Place granulated sugar in a cup and add water. Then simmer over low heat until the grains dissolve. Next, add citric acid, you can replace it with lemon juice(1 tsp).

3. After adding the lemon, a reaction will occur and the mixture will begin to actively bubble. And it will even seem that it will not turn white. Don't be alarmed, this is how it should be. Stir and cook until the syrup becomes cloudy like glass.

5. Now remove the pan from the stove and immediately place a clean plate and a jar of water on it. Make it like a load. This is done so that the apples bathe in such a sweet liquid. Leave in this position overnight or 11-12 hours.

6. In the morning, remove the jar along with the plate and boil the mixture over low heat. Then do the same again. You end up needing to boil 3 times for three 10-12 hour time intervals.

7. As soon as you boil for the last time, pour the jam into sterile jars and roll up the lids. Wrap them under a blanket and put them in the cellar for storage.

8. And don’t forget to set the table and invite everyone to the tasting. Looks amazingly attractive and beautiful! It's like candy on sticks. Not for nothing, these are apples of heaven. Bon appetit!

Whole clear ranetki jam

If you leave the “legs” of the apples of paradise, then this dessert It will only become more beautiful and funnier from this. Moreover, they can later decorate various sweets, such as cakes and pastries. My husband even throws them into a cocktail.

I just want to make a reservation: if the fruits are too large, there are some, then it is better to cut them into at least halves or quarters.

In any case, this home preparation There is no shame in putting it on for a dinner party or holiday. And how happy everyone will be in winter, when it’s minus 40 outside, and here it’s like this summer miracle nature. In general, you can always surprise your guests with something.

The secret for the ranetkas to maintain their integrity during all stages of cooking is to pierce each fruit manually with a toothpick. If you don't do this before cooking, the peel will burst or crack immediately.

We will need:

Chinese apples – 500 g
granulated sugar - 0.5 tbsp.
water - 0.5 tbsp.

Stages:

1. Wash the ranetkas in running water, then if the sticks are too long and clumsy, cut them off, but not to the very end. Next, take a skewer with a sharp end and make punctures in several places. If you miss it this recommendation, the skin will tear during cooking. And it’s also important to take ripe fruits, you can use slightly under-ripe ones, but over-ripe ones will not work, as it might turn out to be jam.

Next, place the apples in a bowl or saucepan filled with water, and pour enough water to cover all the fruits. Bring the water to a boil. And when it starts to actively boil, throw in the ranetki and cook for exactly 5 minutes. Then carefully remove them with a slotted spoon and fill them with cold water.

2. Now prepare sugar syrup by combining half a glass of water (125 ml) with sugar. Stir and simmer until the grains dissolve. But the mixture needs to definitely boil. Next, place the fruit there and cook for 15 minutes.

When foam forms, remove it with a special spoon with holes.

3. Now all that remains is to cool and let it stand for about 2.5 hours, as if to get enough of this infusion. After the time has passed, bring the mixture back to a vigorous boil and simmer, stirring lightly, for 15 minutes. There are recipes for five minutes, but this one seems to be called fifteen minutes) because of its speed.

Pour hot into clean, sterile jars. Screw on metal lids and cool until room temperature under a warm blanket. Store in a cool place and out of direct sunlight.

Oh, and today don’t forget to invite your beloved household members for such a dessert. Eat for your health. Lick your fingers with pleasure))).

Ranetka jam with a tail for the winter - a simple recipe at home

And here's another simple one quick option preparing ranetochka jam, the ingredients seem to be the same, but the cooking itself and the technology are different from the previous one. Here you don’t have to boil the fruits, but immediately dip them into the ready-made sugar syrup.

The apples themselves taste like marmalade, and for some people they might taste like caramels.

We will need:

ranetka - 1 liter jar
sugar - 1 l
water - 0.5 tbsp.

Stages:

1. Wash all the fragrant fruits in a basin, then wipe with a towel. Pierce each apple with a toothpick where the tail begins.

Make a sweet syrup from granulated sugar and water and as soon as it boils and there is no trace of grains left, immediately add the prepared fruit. At the same time, turn off the stove; it is important that all the fruits are directly dipped into this syrup. In this state, the apples should sit on the table for a couple of hours.

2. And then put the container on the fire and bring to a boil, select the burner mode to medium or low. Cook for only 5 minutes, and do not stir, but rather shake the bowl.

It is this shaking that also helps the fruits remain safe and sound, and you will agree that this is important!

After this time interval, cook after boiling again for 5 minutes. And immediately pour into jars, screw on the lids and store in a cool place, for example in a closet.

3. This is such a wonderful result. If you wish, you can add citric acid at the tip of the knife. It will help make the syrup lighter and will also act as an excellent preservative in the fight against mold and souring.

By the way, you can easily make this fruit dish in a slow cooker; to do this, select the appropriate mode, for example, Frying or Multicooker, and please create more.

Apple and orange jam in a slow cooker

If you don’t like the peculiar bitterness, although I hardly feel it, then you can safely combine apples with any citrus ingredients. Or add more walnut, ginger or cognac. New taste you are guaranteed. But, not about that now, use a miracle stove to speed up the process.

You see what I'm hinting at. Of course, using a multicooker, it’s a pleasure to cook with it, because the bowl in it is deep and non-stick, nothing will escape or boil.

We will need:

ranetki - 1 kg
sugar - 1 kg
lemon - 0.5 pcs.
orange - 0.5 pcs.
water - 250 ml or 1 tbsp.

Stages:

1. Rinse the fruit and heat each apple with a toothpick, where the stick is at the base. Then place it in the multicooker bowl, add sugar, pour in water and squeeze out lemon and orange juice.

2. Close the lid and select the Simmer mode for 2 hours. Every 30 minutes, open and shake the pan with food. And after the time is up and the beep sounds, pour it hot into sterile jars and screw it under iron lid. Bon appetit!

Recipe for jam from ranetki in syrup on the stem

I think you want your fruit to be in a jar, like amber balls, and have a tail. It is the correct recipe and the cooking technology itself that will allow you to do this. This is exactly the time-tested recipe. Which has never let anyone down.

If you have a lot of broken and crushed apples, then you can safely make jam or jam. For this recipe you need beautiful fruits without black spots.

We will need:

lemon acid- 0.5 tsp
water - 3 tbsp.
apple of paradise – 3 kg
granulated sugar - 3 kg

Stages:

1. Select red fruits in cups; it is advisable to take them of the same size, not different ones. Candidates with a diameter of 2-3 cm are ideal.

2. Wash them thoroughly and pierce each piece with a stick. Here it is, as shown in the photo.

3. Make from sugar and water sweet filling. Plus add citric acid for a sunny color. As soon as the syrup boils and there is no trace of sugar left, add the prepared fruits.

4. They must drown in such a mass. And boil on the stove for 14 minutes after active boiling. Then remove the pan and let cool completely.

6. Next, after about 8-10 hours, boil the jam again and cook again for 10-15 minutes. Then cool again and boil until you get the homogeneous consistency you want, usually the option of 15 minutes is suitable for everyone. When hot, pack the delicacy into clean glass jars.

7. Screw on the metal lids and check for leaks by turning the jars upside down. This is such a beauty. I wish you good luck too!

Jam from paradise apples with tails whole in syrup - the best recipe for the winter

Well, now I offer one more traditional version, which I advise you to watch in this story. Sometimes it is difficult to understand something if you are preparing this dish for the first time, but with such detailed instructions in video format easily. Especially when it is taken from a YouTube channel. There is no doubt about it, it will turn out flawlessly.

During the cold season, over a cup of tea, remember the gentle summer with its charming fruits. Or use it to decorate all kinds of cakes and desserts.

Transparent ranetki jam - so tasty and beautiful! (recipe with cinnamon)

Undoubtedly, you will immediately want to repeat this culinary masterpiece, because its color looks like honey, and its taste is sweet and slightly sour. A oriental seasoning makes it even more unique. In general, the delicacy turns out to be quite tender and with a pleasant new note in taste. You should rate it!

In addition, the “paradise” variety means miniature, they are a pleasure to eat, because they are so funny, like beads. This jam is in great demand today and is even sold in stores.

We will need:

bowl of paradise ranetki - 1 kg
cinnamon - 0.5 tsp
lemon juice - 4 tbsp
sugar - 1 kg
water - 1 tbsp.

Stages:

1. Take fruits that have just been picked and inspect them. There should be no damage, and most importantly no black spots. The tails can be trimmed a little if desired.

2. Cover the washed fruits with granulated sugar. Leave them overnight or 12 hours to release the juice. To do this, add water and stir.

3. In the morning, cook for 15 minutes in 2-3 batches. That is, boil, cook for 10-15 minutes, cool. For the very last time, preferably the third time, add lemon juice, it will stabilize the color and lighten the syrup a little. Add cinnamon and cook for another 5 minutes.

4. When foam forms, you will especially see it when you add lemon juice, since it is sour. The mass will hiss and play. Remove it with a tablespoon.

5. Sterilize the jars in advance and start pouring out the treats. Next, take clean and dry lids and screw tightly and tightly.

6. Store in a cool place such as a refrigerator. It is important that the jam does not ferment; do not show it sun rays. Then everything will be fine and such a preparation will last for a very long time if you don’t eat it. Bon appetit!

That's all friends, choose the recipe you like and prepare such a beautiful and magical ranetka jam. Still, it looks more like the royal version, and that’s pleasing. Anyone who comes to your home will be happy to taste such a treat.

Good luck to everyone and see you soon. Join the group, like, share reviews and wishes. Bye.