Ranetki jam: proven methods for preparing dessert - how to make jam from paradise apples for the winter

Ranetki grow as a cultivated crop in gardens and orchards, but wild representatives of this variety are also found. If you happen to collect wild ranetki, then rest assured that the dessert from them will be no less tasty than from garden apples.

Preparation of the main ingredient

The harvested apples are washed. It is advisable to pay attention to each apple. Even if there are a lot of them, painstaking work will only benefit the result. After the water procedures, the apples are thrown onto a sieve and left to dry naturally.

Next, you need to sort out the fruits. The smallest apples are set aside separately. They do not cut off the stalk. The jam is cooked with it. To prevent the apples of paradise from falling apart and quickly absorbing the sweet syrup, they are pierced with a toothpick. They do this from the side of the stalk, trying to pierce the apple halfway or a little more.

Larger and partially damaged fruits are set aside for making jam in slices.During inspection, rotten parts and wormholes are removed. Apples are cut randomly, depending on their size. The seeds and seed pods are not cut out. With them, the taste of the jam will be more intense and acquire spicy notes. Although, this is everyone's business. If you don’t want to come across small bones in the finished dish, it’s better to remove them immediately.

By the way, you can use Ranetki to freeze or dry, and use in winter for cooking compotes.

Preparing cans for harvesting

It is best to take small jars for preserving ranetka jam. The optimal volume is 500-800 milliliters. Containers must be washed, preferably with soda, and then sterilized. There are many ways to sterilize: steamed, in the oven and in the microwave. All options for pre-treatment of cans are described in our articles.

Recipes for heavenly jam

Entirely with ponytails

Jam made from whole fruits with stalks is a decoration for any table. But to prepare it, you need to know some subtleties. We have already talked about the fact that apples are pierced before cooking. You should also pay attention to the fact that the jam should not be stirred.

So, first things first. A kilogram of heavenly apples is washed and pierced with a skewer. In a wide saucepan or enamel basin, boil syrup from 1.5 glasses of water, 1.2 kilograms of sugar and 1/3 teaspoon of citric acid powder.

Apples are dipped into the boiling base and the fire is immediately turned off. To make the apples “drown,” oppression is installed. To do this, cover the fruits with a wide flat plate and place a jar of water on top. A half-liter container will be enough. The main thing is that the apples are not damaged under the weight of the load. The jam is left in this state for 3-4 hours.

Afterwards, partially saturated with syrup, the ranetki begin to cook.The mass is first brought to a boil over high heat, and then the heat is reduced so that the jam bubbles slightly. In order not to damage the fruits, do not stir the jam, but pour the syrup on top of the apples, scooping the sweet base from the edge of the basin. Cooking time - 5 minutes.

Next, the workpiece is cooled by covering the apples with a weight. After 8-10 hours, the jam is continued to be cooked. The procedure is similar: bring to a boil, cook for 5 minutes, pouring syrup over it, and then cool. Before rolling into jars, the heavenly jam is brought to a boil again, but no longer boiled.

The hot mass is laid out in prepared containers and immediately tightened.

Watch the video recipe from the channel “Cooking with Nadezhda”

In slices

To make the jam transparent, do not stir the apples during the cooking process, but, as in the previous recipe, pour syrup on top.

Sliced ​​apples (1.5 kilograms) are poured with the juice of one lemon. Citrus will prevent the slices from darkening. Then the fruits are covered with 500 grams of sugar and mixed carefully. There is no need to be zealous; it is important to maintain the original shape of the cut.

The base for jam is prepared from 200 milliliters of water and 1 kilogram of granulated sugar. It is better to use a container with a wide bottom. The candied sliced ​​apples of paradise are placed in the syrup only after it has boiled.

Using a wooden spoon, the apple pieces are “stoked” in the sweet base, and poured over them with syrup taken from the sides of the cooking vessel. Ranetki should boil for no more than 3 minutes. Moreover, there should be no active seething, otherwise the apples will crumble and the syrup will lose its transparency. After the first boiling, turn off the heat and cool the jam, covered with a clean towel, for 8-10 hours. Then the boiling procedure is repeated.

To make ranetki jam in slices, boiling it twice a day will be enough. Pieces of fruit are easily cut with a knife, and the syrup remains transparent.

The hot dessert is poured into sterile jars and screwed on with clean lids.

Watch the video instructions for making ranetka jam with orange from the channel “Positive Box”

From wild ranetki

Wild apples are an equally tasty base for jam. They are slightly smaller than their varietal relatives and have a more sour taste. This gives the dessert an original sweet and sour, slightly astringent taste. Due to the fact that wild ranetki are small, they are boiled whole. The tails can be left or removed as desired.

The jam is made using the same technology as jam from whole ranetkas with stalks. The recipe is described above.

The channel “Estradaua” offers its recipe with lemon slices and ginger root

In a slow cooker with fruit juice

Pour 200 packets of any fruit juice into a five-liter multicooker bowl and add a kilogram of sugar. As soon as the aromatic syrup boils, add ranetki, cut into 2 or 4 parts. The total weight of the slice is 1 kilogram. The bones do not need to be removed.

The multi-assistant is set to the “Extinguishing” mode. Cook the jam with the lid open. As soon as the juice boils again, start pouring the ranetki on top with a wooden or silicone spoon. After 10 minutes, turn off the multicooker and, without closing the lid, leave the jam to cool. Cover the multicooker bowl with a towel on top to prevent dust from getting in.

After complete cooling, continue cooking. The number of passes with boiling and cooling is three. After the last boiling, the jam is transferred to jars and closed with lids.

Attention: It is very important that the multicooker bowl is filled no more than halfway.Otherwise, the workpiece may damage the heating elements of the device during active boiling.

How to store the workpiece

After packaging, ranetka jam does not need to be insulated with rugs and blankets. Natural cooling at a temperature of +22..+25C° will be sufficient. The preparation is perfectly stored all winter in the basement or underground.

Don’t forget about other preparations that can be prepared from ranetki for the winter. It's very tasty juice, tender jam, paste and fragrant jam.