How to make jam from ranetki: ways to prepare delicious jam from heavenly apples for the winter

Selection and preparation of apples

Ranetki, no matter where you got them, in a store, at the market or from your own plot, must be washed. It is best to soak the apples in warm water for half an hour. After this, each fruit is washed with a sponge and rinsed with clean running water.

Depending on the recipe, apples are cut into halves or left whole.

Technology for preparing jam from ranetki

The consistency of the jam is a thick puree-like mass.To achieve this, the apples are first boiled until soft and then ground until smooth. Sugar is added to the puree and the jam is boiled until tender.

The consistency of the dessert indicates that it’s time to remove it from the heat. The jam should stay on the spoon and not drip off it. Since the mass brought to readiness is quite thick, special attention is paid to constantly stirring the products to prevent burning.

Cooking methods

Option 1 – Boiling ranetki in water

Apples, 1.5 kilograms, depending on their size, can be used whole or cut into several parts. There is no need to peel the peel or cut out the core. The fruits are placed in a saucepan and filled with 1.5 cups of water. Be sure to cover the bowl with a lid and place it on the fire. After 15 minutes, the apples are removed with a slotted spoon and transferred to a sieve. It is better to grind the fruit while hot, using a spoon or wooden spatula. The liquid in which the ranetki were cooked is filtered, seasoned with sugar and drunk like compote.

Add 700 grams of sugar to the apple puree and mix well. Bring the jam to readiness over low heat. Usually, after 20 minutes, the mass becomes thick and can be packaged in jars. It is better to use small containers of 250-500 grams. Before use, wash it and pour boiling water over it. To achieve maximum sterilization, the jars are steamed for 15 minutes. If you don’t plan to store the jam for a very long time, then treating the container with boiling water will be quite sufficient.

Option 2 – In the oven

This jam is cooked, as in the previous case, over a fire, but the apples are first baked in the oven. To do this, the heating temperature of the unit is set at 160-180ºС.Heat treatment time is 25-30 minutes. To speed up this process, the ranetki can be cut in half and laid out in one layer, cut side up. If the ranetki are very juicy, then no water is added, but if they are dry, then pour 50 milliliters of liquid, no more.

Softened apples are rubbed through a sieve and seasoned with sugar. For every liter of applesauce, take 600 grams of sugar. The jam is brought to readiness on the stove using the technology described in the previous recipe.

Option 3 – Microwave

A small portion of jam can be prepared in the microwave. To do this, 300-350 grams of apples are cut into four parts. Each slice is freed from seeds. Place the ranetki on a flat plate, preferably in one layer, placing them skin side down. Pour a little water into the bottom of the dish; three tablespoons will be enough. The device is set to microwave mode at maximum power. Cooking time – 3 minutes. After the signal, check the readiness of the cutting with a toothpick. If necessary, the operating time is extended by another 1 minute.

Let the baked ranetki cool slightly, and then scrape the pulp from the skin with a tablespoon. A blender will help achieve homogeneity. Beat the puree with sugar for about a minute. You don’t need very much granulated sugar, literally 3 tablespoons.

The puree is transferred to a fireproof container and sent to the microwave oven. It will take 2 minutes for the jam to be ready on medium operating mode.

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How to store jam from Ranetka apples

The finished dessert from ranetki is stored in the same way as any other apple jam.The product in well-sterilized jars will not lose its properties for a year, and jam, closed in a simply washed dry container, can be stored for 6 months.