I want to tell you in detail how to make jam from ranetki, and we will cook the whole fruit. This delicacy can be prepared for the winter, especially since the recipe is simple and does not require many ingredients.

The most important thing is to select the apples correctly. They must be the same size, without damage or signs of worms. Color doesn't matter.

Just imagine, amber apples in a transparent honey-colored syrup... The extraordinary taste and aroma of summer... What could be more beautiful?

The jam goes well with pancakes and pancakes. The fruits can be used as a filling or decoration for baked goods, and the syrup can be used for soaking.

Ingredients

• ranetki – 1 kg;
• granulated sugar - 7 glasses;
• water – 370 ml.

Preparation

1. We wash the Ranetki under running water, using a toothpick we make pricks in several places. This way the fruits will not crack and will retain their original appearance.

Culinary advice. It is better to take Ranetki that are not overripe. It is allowed to cook jam with stalks no more than 1.5 cm.

2. Fill small apples with water for an hour.

3. Let's start preparing the syrup. Pour water into a saucepan, add a glass of sugar and cook over moderate heat.

4. As soon as the syrup boils, reduce the flame. The sugar grains should completely dissolve in the water, then turn off the stove.

5. Pour the water from the ranetkas and fill them with hot syrup. Leave for a day or at least overnight in a cool place.

6. Then pour the syrup into a saucepan, add the remaining granulated sugar to the apples and bring to a boil. Do not forget to skim off the foam throughout the cooking process.

7. Boil the syrup again and pour it into the cooled ranetki. Place the pan over medium heat, bring to a boil, and set aside until the next day.

8. Drain the syrup again and boil for about 15 minutes. Pour in the fruits again and cook until tender.

Culinary advice. Thick syrup and transparent apples will indicate that the jam is ready.

9. Pour the boiling ranetki jam into pre-prepared jars, roll up with sterilized lids, turn over, and leave in the room until it cools completely. Then we put it away for storage until the winter cold in a cool place, but not in the refrigerator.

Ranetki jam differs from ordinary apple jam primarily in its taste. Ranetki are more sour and tart, but this is what makes heavenly apple jam so special.

Jam can be prepared in two ways. But this applies more to the preparatory stage. After all, the wounds are very small and it is very difficult to clean them. You can still suffer if there are not enough apples. But if you have a bucket of ranetki, then you will have to spend the night in the kitchen.

So, the apples need to be washed, peeled and cored with seeds. That is if you have enough time.

If not, you can simply place whole apples in a saucepan and add water so that the apples are lightly covered with water.

Bring the water to a boil, turn down the gas and cover the pan with a lid. Apples should be cooked for 15-20 minutes over very low heat.

If the apples are peeled, then all you have to do is chop them with a blender. If not, you will have to grind them through a sieve. This way you will get rid of both the seeds and the peel.

Add sugar to the resulting puree and stir.

If the puree is too thick, you should add a little water to it, otherwise the jam will be too dense. Cook the apple jam until it thickens and the original volume is reduced by about 1/3.

Prepare the jars. Wash them and sterilize them. Place the hot jam into jars and cover with lids. Apple jam can be stored for more than a year at room temperature.

But, as practice shows, there is always little of it and they eat it before the expiration date expires.

How to make jam from ranetki, watch the video:

Fruits and berries

Description

Ingredients

Steps

Let's clean our ranetki from sepals - the remnants of the flower at the bottom of the apple, otherwise during the cooking process they will float and the jam will take on an unpresentable appearance. Be sure to leave the tails in place.



We sort through the fruits, discarding apples damaged mechanically or by worms. Now we begin the most labor-intensive process - pricking the apples. Yes, yes, each apple is pricked in 5-6 places so that it is saturated with syrup and acquires a beautiful shade.



Let's start with the syrup. Pour sugar into the pan.



Pour boiling water over our prepared apples, rest for 5 minutes, and after the time is up, put this water in a pan with sugar, cover with a lid and wait until it boils. At this time, fill the ranetki with cold water for 3 minutes.



We drain the water from the apples, you can go straight into the sink, we won’t need it anymore.

During the syrup cooking process do not forget to remove the gray foam, otherwise the jam may acquire a similar shade. The syrup boils for about 5 minutes, after which we pour it over our apples.



Ranetki stand in syrup for at least 8-10 hours.



Did you survive? Great! At this stage, the main thing is to boil them correctly. Bring the pan to a boil, simmer over low heat for several minutes, stirring with a wooden spoon. Then we leave the jam for 8-12 hours, and repeat the procedure twice more: boil - leave, cook - leave. The last, fourth welding - and we are at the finish line, such jam can already be rolled into jars.



All that remains is to pour the jam into sterilized jars, screw on the lids and turn the resulting jars upside down! Our jam from ranetki with tails is ready!

Ranetki is a special type of apple that differs from its closest relatives in taste and size. They have been grown in Russia for a long time and every tree was valued. The fruits are small, but have a number of advantages - for example, they ripen quickly and are resistant to frost.

In ancient times, the knowledge of how to cook ranetki jam correctly was passed down from generation to generation through the female line. Unlike “classic” apples, this variety is for some reason less valued among the people. But you can prepare a lot of dishes from these wonderful fruits. The first thing that comes to mind is canning. And indeed, there is nothing difficult about closing the jar, and in winter opening the brew and delighting friends.

Cooking apples

Cooking ranetki in slices

The simplest recipe for fruit stew for the winter consists of with just two ingredients, and also incredibly simple. Even a beginner can do it. So, you will need:

• Ranetki - 2 kilograms
• Sugar - 1.5 kilograms

Before making the finished product, small apples must be soaked for ten to fifteen minutes in cold water. After such a “bath”, each fruit should be washed and dried with a paper towel. Then you need to cut each apple into halves or quarters and cut out the excess - the core with the seeds. After this procedure, cut the ranetki into thin slices and immediately proceed to the second stage, since after lying a little in the open air, apples may turn black. After all the manipulations have been carried out, the finished cutting must be transferred to the container in which the jam will be prepared.

To add a “zest” to the recipe, you can also add the juice of one lemon or orange - the smell and taste of citrus fruits will perfectly emphasize the overall “mood” of the brew. In this form, the apples are infused for several hours - during this time they will release juice, which, after adding sugar, will become syrup.

The next day, the ranetki are filtered, and the resulting juice is put on fire. You need to add about two glasses of water to it and bring to a boil. As soon as the syrup begins to boil, add the ranetki soaked in it and cook for fifteen minutes. This procedure must be repeated several times - it must cool completely to room temperature several times and boil again. As soon as the syrup acquires its characteristic thick structure, it needs to be rolled into jars and left to cool in a warm place. When preparing the recipe in slices, they become a pleasant caramel color and practically do not lose their shape.

Recipe: jam from ranetki with tails

It is also possible to cook apples whole - straight with the tails. In this recipe, a slow cooker will make the process easier - in it the jam from whole ranetkas with tails will be prepared. The ingredients are simple:

• Water 1 glass
• Apples 1 kilogram
• Sugar 1.2 kilograms

The fruits, as usual, must be washed and dried in the sun. In this case, there is no need to remove the tails - this is the whole “trick” of the workpiece. The apples need to be pricked with a sharp object in several places, the sugar and water should be combined and boiled for several minutes in the “Steam” mode. At this temperature and even distribution of heat, the ingredients will produce a syrup, which will become the basis for future preservation.

As soon as the mass will take on a caramel color, you need to put the fruits in it and leave to infuse for about eight hours. During this time, the fruit will give juice. After the time has passed, boil the mixture in the same mode as before for about five minutes and let it cool again. Repeat the procedure several times, then roll the mixture into jars or close them with lids and place them in the refrigerator. The recipe is extremely simple and suitable for beginner cooks.

Recipe for amber jam from ranetki

To complete the recipe you will need:

• Small apples 1 kilogram
• Granulated sugar - 0.5 kilograms
• Cold water - 200-250 milliliters

Carefully selected small apples are needed wash and dry. After this, each apple should be peeled and seeded, cut into small pieces so that it is convenient to grind them into puree. Using a meat grinder or food processor, make a paste from the ranetki, put sugar in it and leave the resulting mass alone for several hours.

After this, turn the multicooker into the “Frying” mode, turn on low pressure and wait for the jam to boil. Then you can roll it into sterilized jars and leave it to cool in a warm place. The recipe is simple for those who have already dealt with a slow cooker and have made boiling at least once in their life. The finished product has a light structure, excellent goes well with pancakes and other baked goods, will help surprise friends and family. The brew turns out extremely tasty! Also, jam, laid out in a beautiful vase, can decorate any holiday table, and friends will ask for the recipe for this yummy.

Ranetki is a variety of small apples. Despite this, the fruits contain a lot of pectin, which is used to make jam, marmalade or marmalade. The taste of apples is tart and sour.

When apples are cooked, the characteristic viscosity disappears and a sweet, delicate flavor remains. For cooking, they are used either whole or chopped into pieces. It’s not difficult to make tasty, aromatic and clear jam from ranetki in slices for the winter. You need to stock up on the required ingredients, time and know the tricks.

Before you start harvesting apples, read the important points:

• The structure of the fruits is dry. Therefore, during cooking, water is added, preferably spring water, but filtered water is also possible.
• Slicing must be done quickly so that the slices do not have time to darken and spoil the appearance of the jam.
• To enhance the taste, you can add vanilla or ground cinnamon.
• It is allowed to store both in the cellar and in a cool pantry.

So, let's look at several options for preparing ranetka preparations:

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Apple jam with orange

In this recipe it is better to use large apples, it is more convenient to cut them and clean the seed box.

Ingredients:

• Ranetki - 2 kg;
• Granulated sugar - 1.5 kg;
• Orange - 1 pc.;
• Clean water - 2 glasses.

Pour the collected apples into a large bowl and fill with cold water. Leave for 10 minutes, then rinse thoroughly. Place on a dry, clean towel and dry. Cut each apple into 2 equal parts and remove the seed box. Cut into slices.

Place the chopped apples in a large enamel bowl and sprinkle with granulated sugar.

We wash the orange, carefully remove the zest from it and chop it. We get juice from the pulp. Add the prepared components. Cover and leave for 2-3 hours.

Remove the apple slices from the resulting juice using a slotted spoon. Pour the required amount of water into the fruit juice, put it on the stove and bring to a boil with constant stirring.

Place the slices in the syrup, cook for a quarter of an hour, stir gently with a wooden or plastic spatula.

Turn off the stove and put it on the table, after covering it with a lid. Leave for 6-8 hours at room temperature.

Place the container with the contents back on the burner and cook over medium heat for another half hour. During this time, the jam acquires an unusual caramel color.

To check for readiness you need to take a teaspoon and a saucer. We drip jam onto the surface and watch: if the drop spreads, cook further. Otherwise, turn it off and put it in sterile jars.

Recipe with ginger and lemon

You need to prepare:

• Sugar - 500 g;
• Filtered water - 1 glass;
• Light variety of ranetki - 1 kg;
• Ginger root - 30 g;
• Lemon - 1/4 pcs.

Rinse the apples under running water and dry. Using a special knife, cut out the core of the fruit. Cut into medium-sized slices.

Wash the ginger root and remove the surface peel. Chop the lemon into small slices and cut the clean lemon into half rings.

Now let's move on to preparing the syrup.

To do this, pour the required amount of water into a small enamel bowl and pour in sugar. Place on a hot burner and bring to a boil, stirring regularly. Add finely chopped ginger and lemon. After boiling, continue cooking for a quarter of an hour.

Then add the chopped apples, mix and boil. Remove the container with the contents from the stove, cover and cool for 8 hours.

Then put it back on the burner, boil for 15 minutes and put it in sterile jars.

Classic recipe

Ingredients:

• Sugar - 1 kg;
• Pure water - 200 ml;
• Ranetka apples - 1 kg.

First of all, you need to prepare the apple fruits: remove the seeds, cut out the inedible parts. Cut into pieces, if necessary, pre-blanch in boiling water for 5 minutes.

Let's move on to preparing the syrup.

Pour the required amount of liquid into a small bowl, add sugar and mix thoroughly. Place on the stove and boil.

Then lay out the apples. Warm up for a quarter of an hour, turn off the heat on the stove and leave on the table for 60 minutes.

After the time has passed, bring to a boil again, cool for 60 minutes, taste for readiness and taste. If desired, you can add lemon juice.

We put the finished jam into jars, screw on the lids and put them in a cold room.

Transparent jam in a slow cooker

Let's prepare the following components:

• Ranetki - 1 kg;
• Filtered water - 250 ml;
• Sugar - 200 g.

Wash the apples thoroughly, remove the stems and the middle. Cut them into slices. Pour the liquid into the bowl and add sugar, stir. Place in the multicooker, turn on the “Cooking” mode and bring to a boil, stirring from time to time.

Place the slices into the hot syrup, cover and turn off the heat, leaving the contents of the bowl closed for 8 minutes.

After the time has elapsed, the composition must be heated again in the “Cooking” mode for 5 minutes. Then turn it off and leave it again for 6-8 hours. We repeat the process 3 more times.

Place the jam in sterilized jars and screw the lids on tightly.

Store ranetki jam in a cool room.