Preparations from ranetki and apples. … and interesting options. Compote of chopped ranetki with lemon zest

A generous harvest of ranetki will allow you to prepare a beautiful and fragrant addition for tea, popular at any time of the year, but especially in winter.

There are several ways to prepare such a delicious dessert.

Harvesting method number 1: ranetki in syrup

1 kilogram of apples;
1 kg granulated sugar;
200 milliliters of water;
half a teaspoon of salt;
citric acid - optional.

Wash the ranetki and cut into slices.
You can remove the skin.
Place apple slices in salted water.
In the case of a high density of fruits, blanching apples for 3-5 minutes is acceptable.
Prepare syrup from water and sugar.
Put slices into boiling syrup, mix lightly, set aside overnight.
Repeat three times.
Boil for the last time until tender, adding citric acid if desired.
Roll hot into prepared container. Canned jam will turn out transparent and very fragrant.

Read about how to prepare northern cloudberries for the winter here.

Transparent jam from whole ranetki in fragrant syrup

Whole little ranetki with ponytails look appetizing in thick sugar syrup.

3 kilograms of hard small apples;
3 kilograms of granulated sugar;
3 cups plain water.

Wash apples in plenty of water.
Go through, removing rotten or wormy ones.
Pierce the peel with a toothpick or a large needle in 2-3 places.
Dip in boiling water for a couple of minutes.
Remove from water, put on a sieve.
Pour sugar with water, put on fire.
Cook until sugar dissolves.
Pour blanched ranetki with hot syrup.
Keep on low heat for 30 minutes.
Remove from stove, set aside.
After 2 hours, roll up in sterilized, dry jars.
Store spin in a dark and cool place.

Amber jam in a slow cooker

1 kilogram of apples of small-fruited varieties;
half a kilogram of granulated sugar;
half a glass of clean cold water.

How to cook it tender delicacy melting in your mouth:

Wash and sort the fruits.
Remove skins and seeds.
Cut into pieces suitable for a meat grinder or food processor.
Grind prepared ranetki.
Put sugar into fresh puree.
Set aside for a few hours for better dissolution of granulated sugar.
Mix, put in a slow cooker.
Before boiling, the unit must be turned on in the “Frying” mode.
Then switch the multicooker to low pressure mode.
After 20 minutes, let off steam and roll the marmalade from ranetki into a dry, sterilized container.

Home apple marshmallow- the recipe is here.

Preparations from ranetki for the winter: jam in slices and whole, jam in a slow cooker

Recipes for blanks from ranetki for the winter: jam from whole fruits and pieces (slices), as well as an option amber jam for owners of a multicooker.

Ranetki jam for the winter

Ranetki are miniature apples, popularly called "paradise". Fruit size, though small, high content pectin makes them perfect product for jam, marmalade or jam. Raw ranetki do not have a very attractive taste, they are quite tart and sour. But during heat treatment with the addition of sugar begins to prevail only sweet shade, the viscosity disappears. Therefore, it is ranetki jam that is especially popular.

Sweet preparations are cooked from these fruits in late August - early September, when the mass ripening of the crop takes place. For transparent beautiful jam from whole fruits, it is worth choosing the smallest apples, having no more than 3 cm in volume. They should be ripe, completely red, without damage, dents or wormholes. Larger ones are suitable for other recipes.

jam recipes

Options for preparing sweet blanks for the winter from paradise apples not as many as, for example, pear jam recipes. I will share those that I use myself when the harvest of ranetok pleases.

Ranetki jam with lemon flavor

It was with this recipe that my acquaintance with sweets from heavenly apples began.

For the first time I had a chance to try ranetki jam at my cousin's house. I rarely visit her house and therefore our meetings are equated to a holiday. She always sets the table wide. She treats with a variety of goodies, and at that time she also treated her to tea with jam. To tell the truth, I realized that it was ranetki jam, but it tasted so amazing that my hand reached for the supplement itself.

Cuisine: Russian
Type of dish: jam
Cooking method: boiling
Servings: 1 l

Ingredients:

ranetki - 500 g
cinnamon -¼ tsp
lemon juice– 50 g
granulated sugar - 500 g
water - 100 g.

How to weld:

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

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

I put it on the stove and boil the jam for 15 minutes with breaks for complete cooling. This way I keep the maximum integrity of the fruit. I boil it 2 times first.

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

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

hotter fragrant jam put into jars. But glass jars, as for any preservation, I pre-wash, sterilize.

Close tightly with lids.

I put the jars of jam to cool. For this, any bedspread or blanket is suitable. I send them to storage or in the basement, or in a dark pantry where no light can reach. In a dark, cool place, such a blank retains its appearance for a long time, fresh taste and aroma.

A simple whole ranetki recipe

The easiest way to prepare a delicious and spectacular treat for the winter from whole mini-apples.

Required products:

ranetki - 3 kg
sugar - 2 kg
water - 0.5 l
cinnamon - 1 tbsp

Cooking:

Remove the stalks, rinse the fruits and make several punctures in them with a toothpick or a needle.
Boil water and pour several dozen apples into it for a few seconds. This will soften the tough skin.
After scalding with boiling water, immediately send the fruits to ice water.
Mix sugar with the amount of water indicated in the recipe and warm the syrup.
Boil it for about 3 minutes.
Cool the syrup and pour it into the prepared ranetki.
This blank should be left for several hours for impregnation.
After that, put the container with jam on the stove and cook for about 20 minutes. You need to do this on small fire. Add cinnamon.
Cool the jam and leave it for 6 hours.
Boil twice more and cool the dessert according to the same scenario.
Pour hot jam into jars.

Transparent from whole paradise apples with ponytails

Jam looks very beautiful when not only the integrity of the fruit is preserved, but also the tails. This is suitable for decorating desserts, cocktails.

Ingredients:

apples - 1 kg
sugar - 1 kg
water - 1 glass
citric acid - 0.5 tsp

How to weld:

Wash the fruits, but do not remove the tails. Make several punctures in the skin to prevent cracking. fruits.
Prepare a syrup of sugar, water and citric acid.
Dip ranetki in hot syrup, cook for 10 minutes.
Remove the container with the dessert from the fire and cool. Optimal time"Respite" - 4-5 hours.
After that, boil the apples again for 20 minutes.
Leave the apples overnight.
Bring the mass to a boil.
Arrange hot dessert in sterile jars.

Ranetok jam slices

From large varieties of paradise apples, you can cook a delicious preparation with citrus aroma.

Ingredients:

ranetki - 2 kg
sugar - 1.5 kg
juice and zest of 1 orange
water - 400 ml.

How to cook:

Soak the apples in cold water and hold them there for 10 minutes.
Wash and dry the fruits.
Cut each ranetka in half and clean them of ponytails and seeds.
Grind the pulp into small thin slices.
Place the prepared fruit mass into a jar and fill it with sugar.
Squeeze the juice from the orange here and grate the zest.
Leave the preparation for several hours.
With a slotted spoon, remove the slices of ranetki from the resulting juice.
Put the syrup on the stove and add water to it.
While stirring, bring this liquid to a boil.
Place the ranetki taken out earlier into the boiling syrup.
Boil the mass for 15 minutes. Mix everything very carefully so as not to damage the integrity of the slices.
Remove the container from the fire and let the jam stand overnight at room temperature.
Put the pot back on the fire and simmer for 30 minutes. During this time, the mass will have time to acquire the desired density and an attractive caramel color.

If you use the tips described below when making ranetki jam, then the dessert will turn out to be simply amazing:

for this type of jam, water is definitely needed, because the “paradise apples” are dense and dryish, they don’t give much juice;
cut the ranetki quickly so that they do not have time to darken;
the taste of dessert can be successfully supplemented with vanilla, cinnamon and even cocoa;
to determine the readiness of the dessert, look at its droplet on a cold surface - if it does not spread, then you can already finish cooking;
the transparency of the apples also indicates readiness;
ranetki jam can be used to decorate desserts, cakes and ice cream;
jam is perfectly stored in a cellar, a cool pantry or on a closed balcony.

By the way, few people know about great benefit this dessert for a man. Science has proven the ability of ranetki (and dishes from them) to help the body fight heavy metal salts, remove radionuclides and kill pathogenic bacteria.

Ranetki jam for the winter - simple recipes with photo

Ranetki jam for the winter is very simple and tasty, regardless of whether it is cooked from whole apples or slices.

What preparations for the winter can be made from ranetki - small apples?

Ranetki are incredibly tasty and fragrant apples. They are also called paradise. You can make marmalade, jam and compote from ranetki. Here is an example of a jam recipe: sort out the ranetki and wash them under running water, put them in a colander and let the water drain. Then place them in a bulk container without cleaning or freeing them from the core. Pour in cold water and put on the stove. Cook until soft for about forty minutes. Then they should be rubbed through a sieve. Add sugar to the resulting puree (for 3 kg of ranetki 2 kg of sugar) and cook over low heat for 40-50 minutes until tender.

From ranetki you can cook various blanks for the winter.

The most popular jam is made from whole apples. To do this, you need to take apples of approximately the same size, without a wormhole. Wash the apples and prick each apple with a toothpick near the tail. For 1 kg of apples, add about 1 kg of sugar, 1 glass of water, citric acid at the tip of a knife. First boil the syrup, then add the apples and boil for a few minutes. Leave overnight to infuse and soak in syrup. Then boil again until cooked and put hot in jars.
You can bake apples in the oven and, after cooling, grind through a sieve. Add sugar to taste (about 1 liter of sugar per 1 liter of puree). boil for 5-10 minutes and roll up.
Ranetki will make a delicious compote. You can add pears, plums, dogwood to the apples. In 3 liter jar put (no more than 1/3 of the volume of the jar) washed and cut into pieces of fruit, add 1 cup of sugar, pour boiling water and immediately roll up. Turn the jars over and wrap them for a couple of hours. Note to store in a cold place.

There are usually a lot of small ranetki apples, and therefore a lot can be cooked from them. different blanks. They make good jam. Or here is a compote of these apples and plus black ash. Although it is possible without the latter.

A beautiful and tasty preparation for the winter from ranetki can be made according to an already proven recipe, ranetki jam. Sweet, but winter evenings with a seagull, an amber wonderful delicacy leaves for a sweet soul.

All the beauty and charm is in the tails of the fetus, do not tear them off. Just wash the apples and preferably pierce each with a toothpick the entire length of the fruit. For a kilogram of wild ranetki, take one and a half kilograms of sugar. Citric acid can be added if desired.

You can immediately sprinkle apples with sugar and put to boil, only a saucepan or other utensils for cooking jam with thick walls. I always prepare sugar syrup first (a glass of water for 1.5 kg of sugar), boil it down a little and spread the ranetki. Do not mix, the apples should remain whole. I just periodically come up and pour them with syrup, which I carefully take with a ladle along the edges of the pan. Cook on low heat for 30-40 minutes.

I take it off the heat, now pick up a plate according to the diameter of the pan and put it on the surface of the apples so that they are always in the syrup, you can even put a small press on top of the plate, for example, a jar of water. We leave everything for a day.

The next day, I cook ranetki jam for about a dozen minutes and lay it hot in clean jars.

Ranetki are actually so small that fussing with them is not particularly worthy of praise, so it is best to cook them whole, even without tearing off their tails.

It is done something like this (proportion - ranetki 1kg, water 1 liter, sugar 1kg):

Ranetki need to be pierced in 4 places (it is best to use a wooden toothpick).

Combine sugar with water and boil so that there is a syrup.

After 12 hours, drain the syrup from the apples, bring to a boil and pour the ranetki again.

Thus, we repeat the procedure 3 times.

4 times we do not drain the syrup, but boil with ranetki for about 10 minutes. Here, see that the skin does not burst, watch the temperature.

Immediately after turning off the stove - roll up in jars.

Raneta jam. Sort the apples, wash them, they are traditionally prepared with the stalk. Calculation for 1 kg ranet 800 g of sugar, 100 g. water, a lemon on the tip of a knife. Apples are better to choose the same size. Boil the syrup, prick the fruit with a needle and dip into the boiling syrup. Boil 5 min. Let cool. The boiling procedure is repeated until the apples become transparent. Sunset in hot banks.

Successfully obtained compote from ranet with cherry plum.

My mother says that now everyone is spoiled with an abundance of sweets, and in their childhood, ranetki jam with ponytails was a favorite treat.

It was very convenient to take the ranetka by the tail and eat it with tea or milk.

Ranetok jam differs from apple jam in its unusually dessert taste.

This jam is made like this:

1 kg of clean ranetki with ponytails poured with cooked hot syrup, boiled from 1 kg of sugar and a cup of water.

Let it brew overnight, and then after boiling for 5-10 minutes, that is, until the density you need, spread it over clean jars. Store in refrigerator.

From ranetki, you can also cook jam in the form homogeneous mass and jam with whole apples.

For starters - jam. Unlike other recipes I have met here body the apple is not preserved, but rubbed through a sieve, so the apples are not pierced during the cooking process to release the juice, only single fruits are checked for readiness (see screenshot):

Then sugar is added to the wiped mass (at the rate of 2 to 1, usually 1 kg of ranetki is half a kilo of sugar). The mass is boiled over low heat until the desired consistency is reached. Then the resulting jam must be twisted and put to cool upside down.

Personally, I am confused by the abundance of sugar in this recipe. You can’t call such a dietary jam. It is a pity that the author does not indicate the specific amount of water and even the minimum time that will have to be spent to make jam

5 g citric acid

Pay attention to the following points:

Ranetki belong to small-fruited varieties of apple trees.

because of palatability fruits of apple trees of the ranetka variety are suitable for preparing such preparations for the winter as: transparent apple jam, jam, compote.

Since recipes for making jam and jam from ranetki have already been described here, I will try to give complete recipe cooking delicious compote ranetka from apples.

To prepare compote, we need to take Ranetki (apples), sugar (1 cup per 3-liter jar), water.

We boil water. We put apples in sterilized jars (for 1/3 of the jar). Pour boiling water over apples and leave for 10 minutes.

Drain the boiling water from the jars back into the container, add sugar (1 cup of sugar per 3-liter jar) and boil the syrup again.

Pour ranetki apples with boiled syrup and roll up jars. We turn the jars over and wrap them until they cool. It is advisable to take cooled cans to a cool place for storage.

Every year fragrant apple trees bring bountiful harvest small apples and at this time, out paradise apples, you can prepare a lot of canned food for the winter. Very tasty fragrant jam is obtained in everyday life from early varieties of apples. For cooking you will need:

Sprinkle clean, dry apples with sugar and leave overnight. The next day, add a lemon slice to the apples soaked in syrup and boil the sweet mass until tender, and pour the jam into steamed jars.

By similar recipe paradise apples can be prepared for the winter in slices. Cook jam according to the previous recipe. With a difference, cut the apples in half, otherwise the harvesting process is the same.

A sweet dessert will complement the taste of tea, in the preparation of fillings for rich pastries and you can taste jam with bread.

What preparations for the winter can be made from ranetki - small apples? Useful information for all

What preparations for the winter can be made from ranetki - small apples? Ranetki are incredibly tasty and fragrant apples. They are also called paradise. You can make marmalade, jam and compote from ranetki. Here

Options for preparing confiture from ranetki for the winter

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

So fruits, berries and others valuable components, which are part of the confiture, retain more useful properties, since they are actually steamed in own juice.

How to use confiture?
Reviews and comments

How to use confiture?

The only disadvantage of confiture recipes is a large number of sugar in it. However, you can adjust this point to your own preference, since ready meal 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 what are the technologies for preparing confiture from ranetki.

There are many recipes for making ranetki confiture, and they all have their own charm. Someone leaves the taste of the workpiece actually pristine, that is, sour, someone, on the contrary, prefers to sweeten it. Jam and jam from ranetki for the winter - not only tasty, but also very useful blank. Its aroma is able to conquer even small children, who usually treat "adult" dishes without much inspiration and enthusiasm. You can use such a blank in any way.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season meat with it to make it delicious and spicy. One way or another, preparations from ranetki for the winter are nutritious and healthy, and this cannot be argued with. Let's start preparing such a delicacy and choose its perfect recipe!

The classic recipe for apple confiture

Any wild apple varieties will work for this recipe. Feel free to experiment with the ingredients if you like, and add something of your own as we offer you a traditional one-component recipe. It is known that apples in all forms are best combined with cinnamon, so it can be safely added to any version of jam or jam, despite the original technology.

The resulting workpiece will be guaranteed tasty and healthy. She will become the perfect complement for winter tea in the circle of family or friends.

To prepare a 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 cut off all twigs and leaves;
The skin of apples can be left, because it is very tender, and during cooking it is guaranteed to dissolve in syrup. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the workpiece. The cores of the fruits can be cut out or left in their places at the personal discretion of the hostess. Keep in mind that apple pips sometimes they are more useful than their pulp;
Cut the apples in any way convenient for you (it is better to chop more carefully, but you still should not turn the fruits into puree);
Pour the prepared ranetki into a thick-walled refractory dish and gradually cover with an even layer of sugar;
Put the container on fire. "Experienced" housewives claim that it is best to supplement the resulting apple-sugar mass with ½ cup of boiling water. This way you get more syrup, and besides, you can get 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" counterparts. For the preparation of confiture garden ranetok half an hour will be enough;

Pour the cooled jam into a pre-prepared sterilized container and roll up. Your confiture is ready, and now you can enjoy real forest flavors throughout the fierce winter!

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mass if it seems not sweet enough to you, and worry about spoilage. finished product won't have to.

And, as we already mentioned, you can diversify this basic recipe spices and herbs of your choice. Cinnamon and cloves will fit most harmoniously here, however, as in any other apple blanks.

It should be noted that some housewives prefer not to cut apples at all. That is, leave fruit 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

AT this recipe in addition to sugar, citric acid will appear, which will help you make the confiture even more saturated, “caramel” in taste.

So, you will need:

Ranetki - 1 kg;
Sugar (preferably white) -1.3 kg;
Citric acid - ¼ teaspoon;
Water - 1 glass.
This recipe calls for the use 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, wash the ranetki thoroughly with water using laundry soap. Go through them - make sure that there are no scratches and wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off the twigs and leaves from the fruit;
After 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 must be done at the beginning of its boiling);
Now it is impossible to interfere with the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup around the edges of the pan with a ladle and periodically water them from above;
Next, you should find a dense plate, approximately equal in diameter to the saucepan. Set it on the surface of the apples and press down with a not too heavy press (a filled half-liter jar is optimal as a mini-weight). In this state, your jam should stand for a day;
After a day, remove the load and the plate, and boil the resulting transparent jam again for 5-10 minutes over low heat;

To check the readiness of the dish, remove the largest apple from the saucepan and cut it in half. If it is cut 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 again boil the mass over low heat for 5-7 minutes;
Carefully pour the finished confiture into sterilized glass jars with screw caps. It's best to do it hot. And try not to break the integrity of the apples. Keep this delicious jam 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 pantry silt.

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

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

It can also be used to make sauces and dressings for other dishes. And do not be afraid of its "sweetness" - with such a sauce, even spicy ones turn out great meat dishes. Enjoy your meal!

Options for preparing confiture from ranetki for the winter

Classic recipes for sweet preparations from ranetki for the winter: we do delicious confiture with bright forest scent! The right technology cooking only with us! / According to mjusli.ru

Ranetki jam is a simple recipe I cook every year. as my grandmother taught me. It is tasty and beautiful, because the apples in sugar syrup are kept intact, along with the twig. Jam can be stored until next year or longer. Only we have never had it until now. Ranetki are called miniature apples. They grow in Siberia, perhaps somewhere else. There are many varieties of these fruits. In taste, they can be terribly sour, and very sweet.

Ranetok jam simple recipe - ingredients

Ranetki - 2.5 kg.
Sugar -2.5 kg.

Ranetok jam simple recipe - cooking

Ranetki need to be sorted out: remove all leaves, leave only good fruits, cut a dry flower from each fruit with a sharp knife. You can’t leave it, otherwise the jam will look like garbage and can turn sour. We save the twig, then we prick each fruit from 2 to 4 sides to the core so that the fruit does not lose its shape. It will simply soak in syrup and remain whole and beautiful. I learned how to make ranetki jam from my grandmother, but only she first cooked sugar syrup, according to all the rules, then dipped the prepared fruits into it.

AT ready jam a berry from syrup can be taken by a twig and eat. The syrup is delicious too. Ranetki and sugar are taken by volume, in a ratio of 1: 1.5 or 1: 2. Depending on the conditions and duration of storage. I use a ratio of 1:1.5 or 1:1 because we have good fridge and our "sweet teeth" do not let the jam stand for a long time. The ratio is 1:2, allows you to keep it at room temperature. Make jam you need in the pelvis, in low heat. On the electric stove I set the value to 1.5, constantly removing the foam.

It is very important not to digest ranetki jam.

Half-prepared jam must be removed from the stove and left in this basin for a day. During the day, apples are saturated with syrup, but not all, because fruits of varying degrees of maturity are cooked unevenly. You can see the finished berries. They, along with part of the syrup, need to be transferred to small glass jars. close nylon cover. Store in refrigerator or cellar. The unboiled fruits remaining in the pelvis need to be boiled a little more.

Ranetok jam simple recipe - from frozen

In 2018, there was again a good harvest of ranetki, but not the same as 3 years ago. That year I even dried them. It just froze this year. Now it is November, I tried to cook jam from frozen ranetki. I washed them and removed with a sharp knife all the dry flowers, in each fruit. Otherwise, the jam will turn out like garbage. I added sugar to the frozen ranetki and immediately turned on the stove on a slow heat. The fruits did not boil at all, but remained whole and beautiful, as with fresh fruits. So you can completely cook a full-fledged jam from ranetki stored for the winter by freezing.

The use of ranetki in Siberia

In Siberia, not everyone gets large-fruited apple trees. We definitely don’t have them, but ranetki are growing. We harvest from ours, which were looked after in the spring. In years there are a lot of fruits, so jam is made only from a part of the crop.

Ranetki are useful, they contain more vitamin C than imported apples. However, they are sour in taste and not everyone can eat them raw. But from them it turns out delicacy dish, if you bake them in the oven, add a little honey to them and serve with tea.

The rest of the harvest is stored in freezer until spring, for this they are packaged in plastic bags. Frozen ranetki makes excellent compotes, with the addition of other berries, especially.

However, a serious danger has appeared in our forests, around the whole city, bears have been seen going out to summer cottages and even to villages. Not far from the house where we live permanently, there are dachas where the bear has been. The wild animal breaks country houses, fences, trees with the remnants of ranetki and even collects them from the ground.

It is written about our dacha that it is in the forest, but between two noisy roads: the railway and the highway, so I hope that the bear will not come to us. No one would have thought that this could happen again in modern life. It seemed that such phenomena remained somewhere in ancient times.

Fruits and berries

Description

Ranetok jam slices it is very easy to prepare for the winter, and in any desired volume. The main thing is to allocate some free time for its preparation and provide yourself in advance good mood. This simple step by step recipe with photo is designed for hostesses of any level of professionalism in cooking. We assure you that even a man can cook such a transparent apple delicacy at home. What then to say about female hostesses, in whom the instinct of a cook is born even at birth.

Did you know that miniature apples of the Ranetki variety were not given to us by nature? This type of fruit was obtained by scientific researchers by crossing the Kitayka apple tree with Siberian and European varieties. The apple-tree variety "Ranetki" obtained as a result of the experiments has the most valuable qualities among other apple species. Such an apple tree annually produces a large number of fruits, which subsequently ripen quickly, and it also tolerates frost well, thereby remaining able to bear fruit and to next year. Ranetki apples obtained in this way are small in size, amazing sweet and sour taste and slight astringency. Jam made from such fruits at home comes out as a divine dessert for the winter with a pleasant vanilla note.

Clear jam from ranetki with a tail - a delicacy delicacy. Many housewives will agree with this, because miniature tart apples soaked in sugar syrup, wonderful aroma, attractive appearance, which allows you to enjoy them both as an independent sweet dessert and as a spectacular decor for cakes and pastries.

How to cook jam from ponytails?

Transparent paradise apple jam with ponytails is somewhat different from boiled fruits traditional way. The fact is that ranetki are devoid of juicy pulp, so they are pierced through with a toothpick, poured with sweet syrup and set aside for several hours to soak. Then, boil in three stages for 10 minutes, at intervals, and leave to cool.

with ponytails will turn out only if there are quality fruits. It is better that the apples are the same size: this way they will evenly boil and look more appetizing when served.
The amount of sugar for harvesting depends on the taste of the fruit. Traditionally, sugar and berries are taken in a 1:1 ratio, for very acidic fruits, the amount of sugar increases by 1.5 times.
For the transparency of the jam, add citric acid or juice, to improve the taste - citrus peel, ginger, cinnamon.

Jam from small ranetki with a tail

Jam from ranetki with a tail is a popular delicacy in Siberia and Far East. Local housewives are famous for their diameter from 1.5 to 3 centimeters, so they know that it is important to soak small wounds properly. To do this, they are boiled in syrup and left under oppression for a day, as required by the traditional recipe.

Ingredients:

ranetki - 2 kg;
sugar - 2.5 kg;
water - 500 ml;
citric acid - 1/4 teaspoon.

Cooking

Pierce each apple with a toothpick.
Pour sugar and citric acid with water and boil until the crystals dissolve.
Immerse the ranetki in the syrup and simmer for 10 minutes.
Cover the apples with a plate and place under load for a day, after that, boil for 8 minutes and spread out from small wounds with a tail in sterile jars.

Fans of simple but no less delicious treats, they can cook jam from wild-eyed ranetki with ponytails. This variety of apples has a special forest aroma and contains a lot of pectin, which adds viscosity and density to the jam. It should be borne in mind that wild ranetki are much tougher than garden ones, so the cooking time is increased to 40 minutes.

Ingredients:

wild ranetki - 3 kg;
sugar - 3.5 kg;
water - 700 ml.

Cooking

Pour the washed ranetki with water, add sugar and cook over low heat for 40 minutes.
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Those who wish to welcome guests on a grand scale will need a recipe for paradise apple jam with royal tails, because in addition to the excellent combination of paradise apples with lemon wedges and nuts, which give the jam a honey color and density, the delicacy is baked in the oven according to vintage technology which makes it memorable, worthy of the king himself.

Ingredients:

ranetki - 1.5 kg;
sugar - 2 kg;
water - 400 ml;
lemon - 1 pc.;
walnuts - 250 g.

Cooking

Pour sugar with water and boil until smooth.
Put the prepared ranetki, peeled lemon slices, chopped nuts into the syrup and simmer for 10 minutes.
Transfer to a pot and cook at 250 degrees for 20 minutes.
Lower the temperature and cook the ranetki jam completely transparent for 3 hours.

Ranetki jam with cinnamon ponytail

Gourmets with a sweet tooth will definitely prefer paradise apple jam with cinnamon tails. First of all, this lovely way easy and affordable to diversify the taste, and given that the spice is a classic addition to various apple desserts, there is no doubt that the jam will turn out even more fragrant.

Ingredients:

ranetki - 1 kg;
sugar - 1.2 kg;
water - 150 ml;
cinnamon - a pinch.

Cooking

Boil the syrup from sugar and water, put the chopped ranetki into it and cook for 7 minutes.
Leave the workpiece for 5 hours.
Repeat the procedure twice.
At the last boil, add cinnamon and arrange the clear ponytail jam in jars.

Each recipe for ranetki from jam with ponytails has its own characteristics. The fact is, paradise apples differ in varieties and, for this reason, differ in taste, structure and appearance. So, for yellow fruits is characteristic juicy pulp, sun-colored skin and very sour, tart taste, which will help to remove a large amount of sugar.

Ingredients:

ranetki - 1 kg;
sugar - 1.5 kg;
water - 350 ml.

Cooking

Prick the ranetki and blanch for 3 minutes.
Boil the syrup from water and sugar and immerse the ranetki in it for 4 hours.
Boil for 5 minutes and set aside again.
Repeat the process one more time and arrange the jam in jars.

Lack of time is no reason to give up fragrant treats, because transparent jam from whole ranetki can also be cooked according to a “lazy” recipe. This method will avoid repeated heat treatment of fruits, which will reduce cooking to 2.5 hours, most of which will be required for infusion and cooling of the product.

Ingredients:

ranetki - 2.5 kg;
sugar - 2.5 kg;
water - 600 ml.

Cooking

Prick the ranetki with a toothpick and blanch for 5 minutes.
Boil the syrup from water and sugar and dip the ranetki into it.
Simmer fruit over low heat for 30 minutes.
Infuse for 2 hours and arrange in jars.

Jam from whole ranetki with tails in a slow cooker will turn out no worse than in ordinary dishes. A modern unit will not only preserve all the nutritional and aesthetic qualities of fruits, but will also bring convenience to housewives: traditional cooking they had to rearrange the container with the delicacy from place to place, which is impossible when working with a slow cooker.

"Paradise apples" - so the ranetki were called by the people. Despite its name, you can’t expect a “paradise” taste from most varieties of ranetki. Not everyone likes hard, sour apples with a characteristic tartness. And meanwhile they are very useful. Among apples, ranetki are leaders in the content of pectin, potassium, vitamins P, B. Ranetki are small in size, therefore, in most cases, whole fruits are used to make jam. You don’t even have to cut off the tails: you get a “cocktail” version. The preparation of blanks from ranetok is planned for August - October. When exactly to wait for the harvest depends on the variety of "paradise apples".

Cooking rules

Making apple jam is easy. The main thing is to know the rules of cooking, and you can take any recipe.

Sorting of raw materials. To make ranetki jam, apples need to be sorted out. For dessert, take dense fruits without rot and 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 should be washed thoroughly. First they are poured for 10 - 20 minutes cold water and then washed. The ponytails can be removed, but the dessert looks original, in which whole “paradise apples” with ponytails are used. 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, the peel does not burst or crack. In addition, the fruits are soaked with syrup faster, which reduces the cooking time of the delicacy.
Syrup preparation. Ranetki are dense fruits, they cannot boast of juiciness. Therefore, even for making jam, syrup is made from slices, and not languished in their 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 broth. Apples are dipped in boiling syrup and boiled or poured over the cooled fruit. sweet water”, insist, and then boil. How much to simmer fruit in syrup depends on the specific recipe. 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 first. 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 fall below + 22 ° C, the wrapping stage can be skipped.

How to maintain integrity and remove bitterness

Some housewives succeed in making jam, the second - not so much. All because you need to know culinary tricks. Jam will turn out bright and beautiful under the following conditions.

Interesting additions. Zest, cinnamon, grated ginger, vanilla - all this will make the jam taste brighter. A dessert with interesting notes can be obtained by adding cognac, walnuts, dried apricots.
Be careful with bones. If using lemon, be careful not to get any citrus seeds in the jam. Otherwise, the dessert will be bitter. orange slices for the same reason, they should be pitted.
Maintaining integrity. In order not to damage the fruits, it is not recommended to interfere with the jam. During cooking, the container should be shaken: this will help avoid burning and paradise apples will remain intact. It is also worth refusing to stir if you are making jam from slices: the pieces are easy to damage, as a result of which they will boil, and “marmalades” should be felt in the dessert.

To determine the readiness of the jam, drip on 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 take out one and cut it. When the ranetka resembles marmalade, the jam can be removed from the stove.

Transparent jam from ponytails: a selection of traditional recipes ...

The hostess should be prepared for the fact that the process takes a lot of time. The delicacy should turn out to be jelly-like, but without excess density. You can achieve a balanced taste and the right consistency if you boil the workpiece several times. The technology resembles a “five-minute”, but each approach takes more than five minutes: the fruits need time to caramelize in syrup.

Although all recipes indicate the amount of granulated sugar, the sweetness of jam can be adjusted “for yourself”. Consider what kind of ranetki you have - sour or sweet and sour.

From whole fruits

Peculiarities. A simple recipe for ranetki jam can be repeated even by a novice hostess. 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.

Cooking

Wash apples thoroughly. Remove the stalks, pierce each fruit at the base with a toothpick.
Boil water in a saucepan. Dip some of the apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
Dip scalded apples in ice water. So they will maintain integrity in 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 saturated with syrup.
After the time has elapsed, boil the jam for 20 minutes over low heat. Throw out the cinnamon.
Set the jam aside from the fire. Forget about preparing for six hours.
Squeeze lemon juice into jam.
Repeat the boil-cool cycle twice.
Pour hot dessert into jars, roll up.

Whole apples in jam should remain dense. They can be used to decorate desserts.

From apples with ponytails

Peculiarities. Whole transparent ranetki jam looks especially beautiful if you leave ponytails on the fruit. dessert apples with ponytails can be used to decorate cocktails and pastries.

Components:

sweet and sour ranetki - 1 kg;
water - a glass;
sugar - 1 kg;
citric acid - half a teaspoon.

Cooking

Wash the apples thoroughly, do not remove the ponytails. Make punctures at the base of each fruit with a toothpick.
Mix sugar, water, "lemon". Boil the syrup.
Pour the prepared apples with hot syrup. Boil ten minutes.
Give the dessert a "breather" for five hours.
Boil the apples again, but now for 20 minutes.
Forget about preparing for the day.
The last stage - bring to a boil and spread 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.

Slices

Peculiarities. If you got large variety"Paradise apples", make jam from ranetki slices. It is important that the slices do not boil soft: they should be clearly felt. To maintain their integrity, gently stir the mass during cooking. delicious jam from ranetki with citrus aroma will conquer the hearts of gourmets.

Components:

medium-sized ranetki - 2 kg;
water - 400 ml;
sugar - 1 kg;
orange is one.

Cooking

Prepare ranetki: wash, remove tails. First, cut the apples in half, cut out the core, and then chop into thin slices.
Fold up apple slices into a saucepan. Sprinkle with sugar.
Squeeze the juice from the orange, grate the zest. Add everything to the "sugar" apples.
Leave the preparation for two hours.
After the time has elapsed, remove the apple slices from the resulting juice. It is convenient to do this with a slotted spoon.
Add water to juice and bring to a boil.
When the syrup boils, throw the ranetki slices that you took out earlier into the pan. Boil 15 minutes.
Leave the jam to infuse at room temperature overnight.
In the morning, boil the treat for 30 minutes. Roll up.

There is a secret to maintaining the integrity of the slices in the jam. You need to soak them for 20 minutes in a soda solution. For 1 liter of water take a teaspoon of soda. After soaking, the slices must be thoroughly rinsed under running water. They are immediately poured with syrup and boiled twice for 15 - 20 minutes. Welding is repeated only after the delicacy has completely cooled.

… and interesting options

Ranetok jam can be a real gastronomic surprise if you move away from classic recipes. Try making a treat with nuts, cognac, or apple juice.

Walnut

Peculiarities. A novice cook will be able to repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and pulp should not fall.

Components:

sweet and sour ranetki - 1.2 kg;
nuclei walnut- 1.5 cups;
sugar - 900 g;
lemon - one medium-sized;
ground cinnamon - a teaspoon;
water from the filter - a glass.

Cooking

Prepare ranetki: wash, remove tails, make punctures with a toothpick.
Squeeze the juice from the lemon, grate the zest.
Stir the sugar into the water. Bring to a boil.
Add lemon juice and cinnamon to the syrup. Stir thoroughly, boil the syrup with 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 fire and wait for it to cool completely. After that, bring to a boil again, boil for ten minutes, leave the mass to cool.
Repeat boiling and cooling twice more, after which you can lay out in jars and roll up.

With cognac in a slow cooker

Peculiarities. Ranetki jam with nut-cognac notes turns out to be incredibly fragrant. A spicy dessert can also be prepared in a saucepan, but it is more convenient in a slow cooker and, according to the hostesses, this way the delicacy turns out to be tastier.

Components:

ranetki - 1 kg;
walnuts (peeled) - 200 g;
sugar - 180 g;
lemon - one large;
laurel - two leaves;
cognac - two tablespoons;
pure water - 100 ml.

Cooking

Wash ranetki 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 ranetki in syrup, add lemon juice, zest, parsley. Stir gently.
Set the "Baking" mode for 25 minutes.
After the beep, open the lid and remove bay leaves. Pour in cognac, add nuts.
Start the "Baking" mode for 15 minutes.
Spread out hot dessert in sterile jars. Stopper.

Ranetki jam in a slow cooker can be prepared according to any recipe. Replace cooking on the stove with cooking in the “Baking” mode, adding five minutes to the time indicated in the recipe.

With apple juice

Peculiarities. Ranetok jam for the winter, prepared according to this recipe, turns out to be transparent like a tear. The trick is to use apple juice instead of water to make the syrup. The taste of the jam is rich.

Components:

ranetki - 1.5 kg;
sugar - 1 kg;
Apple juice- cup.

Cooking

Thoroughly wash the "apples of paradise", remove the stalks, pierce each wound with a toothpick.
Boil prepared apples in boiling water for literally two minutes.
Remove the ranetki from the water with a slotted spoon. Pour cold water over the fruit from the filter. Leave overnight.
Drain the water in the morning. Dry the apples in a colander.
Combine apple juice and sugar. Stir thoroughly so that there are no crystals. Boil the syrup. It will be ready immediately after boiling.
Pour ranetki with hot syrup. Let the mixture cool down.
After the syrup has cooled, put the delicacy to boil. 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. Stopper.

You can adjust the density of the jam to your liking. Take more juice initially if you like. liquid jam. The desired density is easily achieved by boiling longer than indicated in the recipe.

You can cook ranetki jam with the addition of seasonal fruits and berries. Harmoniously complement the taste of "paradise apples" plum, sea buckthorn, lingonberry, pear, chokeberry. Jam with “additives” turns out tasty, but loses its transparency: fruits and berries “give up” their color.

Reviews: "Do not tear off the tails!"

It didn't work last year. Everything was boiled soft, despite the fact that each apple was pierced, poured several times with slightly cooled sugar syrup, then drained again, warmed up and poured, and so again 5 times.
Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Tails in no case need to be torn off! It's so beautiful to read a book on a rainy winter evening while drinking hot tea bite with a ranetka, taking it out of the syrup by the tail.
Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html