What can be done for the winter from ranetki. Jam from whole ranetki for the winter

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

So fruits, berries and other valuable components that make up the confiture, retain more beneficial properties, since they are actually steamed in their own juice.

How to use confiture?

The only disadvantage of the confiture recipes is the large amount of sugar that appears in it. However, you can adjust this point of your own preference, because the finished dish does not have to be sweet at all.

Many 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 what are the technologies for making confiture from ranetki.

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

Some people like to use it with white bread for breakfast, others drink hot tea, and still others season meat with it to make it delicious and savory. One way or another, winter runner blanks are nutritious and healthy, and there is no arguing with this. Let’s start making such a treat and choose its perfect recipe!

The 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 monocomponent recipe. It is known that apples of all kinds are best combined with cinnamon, so it can be safely added to any version of jam or jam, despite the original technology.

The resulting blank will come out guaranteed to be tasty and healthy. It will be the perfect complement for winter tea drinking with family or friends.

To prepare a standard confectionery from ranetki 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 core of the fruit can be cut out or left in their places at the personal discretion of the hostess. Remember that apple bones are sometimes healthier than their flesh;
Cut apples in any way convenient for you (it is better to grind thoroughly, but still do not turn fruits into mashed potatoes);
Pour the prepared ranetki into thick-walled refractory dishes and gradually pour in an even layer of sugar;
Put the container on fire. “Experienced” housewives claim that it is best to supplement the resulting apple-sugar mass ½ cup boiling water. So it turns out more syrup, and in addition, you can distract and not follow the jam constantly - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, but not garden ones, then they should be cooked for at least 40 minutes, since they are quite solid compared to their own "Domesticated" analogues. Half an hour will be enough to make a confiture from garden runet;
Pour the cooled jam into a previously prepared sterilized container and roll it up. Your confiture is ready, and now throughout the fierce winter you can enjoy real forest aromas!

Wild ranets do not darken during cooking.

Due to this advantage, you can safely add sugar to the mass if it seems to you not sweet enough, and you don’t have to worry about spoiling the finished product.

And, as we have already mentioned, you can diversify this basic recipe with spices and spices as you wish. Cinnamon and cloves will fit in 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 the fruits intact, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jams.

Recipe for Apple Confiture with Citric Acid

In this recipe, in addition to sugar, citric acid will appear, which will help you make the jam even more saturated, “caramelized” to taste.

So you will need:

Ranetki - 1 kg;
Sugar (preferably white) -1.3 kg;
Citric acid - ¼ teaspoon;
Water - 1 cup.

Cooking Instructions:

This cooking recipe involves the use of whole fruits of 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, thoroughly wash the ranetki with water using laundry soap. Go through them - make sure that the fruits do not have scratches and wormholes, otherwise the finished jam will be hopelessly spoiled! Also cut branches and leaves from the fruit;
After the apples are ready, pierce each along the axis with a toothpick;
Start making sweet caramel syrup from sugar, citric acid and water;
Without waiting for the syrup to thicken, immerse your prepared ranets 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 with the ladle along the edges of the pan and periodically water them from above;
Next, you should find a thick plate approximately equal in diameter to the pan. Place it on the surface of apples and squeeze it with a not too heavy press (a filled half-liter jar is optimal as a mini-load). In this condition, your jam should stand for a day;
After a day, remove the load and plate, and boil the resulting clear jam again for 5-10 minutes on low heat;
To check the readiness of the dish, remove the largest apple from the saucepan and cut it in half. If it dissects easily, and with its internal structure resembles marmalade, it means that your marmalade is ready. If the fruit is not completely saturated with syrup, put jam under the press again and wait 5-6 hours. Then boil the mass 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 violate the integrity of apples. Keep such a delicious jam should be in a cool place. Ideal if you have a cellar in your house. But if it is not, place the cans in a dry, dark place, such as a cupboard or a pantry or a closet.

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

I love Ranetki apples for their beautiful appearance and amazing aroma.

Today I want to tell you how to make a transparent jam from the ranetki slices for the winter.

To get a really tasty, transparent jam, you need to take into account some nuances. Jam must be cooked in three stages at intervals of 6-12 hours. Yes, it will take a lot of time, but the result is worth it. Apple slices are soaked in syrup, compacted and remain intact. The syrup will thicken and acquire a bright amber color.

This jam will be a favorite treat in the winter. With it you can serve pancakes, pancakes, cheesecakes, cereals and much more.

Before the season of ranets has ended, hurry to make tasty preparations.

To make jam from the ranetki slices, prepare the necessary set of ingredients.

Sort apples and use only ripe and dense fruits. Wash them in cold water and remove the ponytails.

Cut the slices into slices, removing the core.

Transfer apples to a suitable pan and sprinkle with sugar. Shake the pan slightly so that the sugar is evenly distributed over all holes. Cover the pan and leave at room temperature for 3-4 hours, or better - overnight.

Apples will start juice in which sugar completely or partially melts.

To get a transparent jam with whole slices, you need to cook it in several steps. Send the pan to the fire and bring to a boil, reducing the heat to a minimum, boil the jam for 5 minutes. At the same time, it is not necessary to mix it, so as not to damage the apple slices, you can only lightly press them with a spatula so that they are immersed in syrup. Remove the pan from the heat and leave for 10-12 hours. After complete cooling, the apples softened and changed color.

Boil the jam again for 5 minutes and cool for 6-8 hours. The photo shows that the syrup changed color and became thicker, and apples - a little more transparent.

It remains to boil the jam for the third, final time. Cook for 5 minutes. Transparent jam from the ranetki slices for the winter is ready. The slices remained intact, and the syrup acquired a thick consistency and amber color.

Arrange the hot jam in sterile jars and roll them up.

Turn the jars upside down, cover with a warm blanket and leave to cool completely. From this amount of ingredients came two jars of jam, a volume of 0.5 liters.

Store the jars in a cool, dry place for storage.

Bon Appetit!

"Paradise apples" - so ranetki called among the people. Despite its name, one cannot expect a “paradise” taste from most varieties of ranet. Hard, sour apples with a characteristic astringency are not liked by everyone. Meanwhile, they are very useful. Among apples, the ranetki are the leaders in the content of pectin, potassium, vitamins P, B. Ranetki are small in size, so in most cases, whole fruits are used to make jam. You don’t even have to break the ponytails: you get a “cocktail” version. Preparation of blanks from the ranet plan for August - October. When to wait for the harvest exactly depends on the variety of “paradise apples”.

Cooking rules

Cooking apple jam is easy. The main thing is to know the rules of preparation, and anyone can take the recipe.

Sorting raw materials. To make jam from ranetki, apples need to be sorted out. For dessert, take dense fruits without rot and wormholes. If you plan to use the whole ranetki, it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
Preparation of apples. Ranetki need to be washed thoroughly. First they are poured with cold water for 10 to 20 minutes, and then washed. 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 during the cooking process remain intact, the peel does not burst and does not crack. In addition, fruits are soaked faster with syrup, which reduces the cooking time of goodies.
Syrup preparation. Ranetki - dense fruits, they can not boast of juiciness. Therefore, even for making jam from slices make syrup, and do not simmer in their own juice. It provides transparency. Syrup will need water and granulated sugar. Make sure that there are no undissolved sugar grains. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit broth. The apples are dipped in boiling syrup and the fruit is boiled or poured with cooled “sweet water”, insisted, and then boiled. How much fruit to languish in syrup - depends on the specific recipe. Cooking time affects the density of the syrup, but not the transparency of the jam.
Sunset. The jam is rolled hot. Banks and lids must first be sterilized. It is important that the cans are sealed tightly. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam cools does not fall below + 22 ° C - you can skip the wrapping stage.

How to maintain integrity and remove bitterness

Some housewives succeed in jam, the second - not really. All because you need to know the culinary tricks. The jam will turn out bright and beautiful, subject to the following conditions.

Interesting supplements. Zest, cinnamon, grated ginger, vanilla - all this will make the taste of jam brighter. Dessert with interesting notes can be obtained by adding cognac, walnuts, dried apricots.
Bone care. If using lemon, be careful not to get citrus seeds in the jam. Otherwise, the dessert will be bitter. Orange slices for the same reason should be pitted.
Preservation of integrity. In order not to damage the fruit, it is not recommended to mix jam. During cooking, the container should be shaken: this will help to avoid burning and the paradise apples will remain intact. Refusing stirring is also worthwhile if you are making jam from slices: the pieces are easy to damage, as a result of which they will boil, and “marmalade” should be felt in the dessert.

To determine the preparedness of the jam, drip onto a cold surface. The drop should not spread. Readiness is judged by the transparency of apples. If you are making a dessert made from whole fruits, take one out and cut it. When the ranetka resembles marmalade - jam can be removed from the stove.

Transparent jam from the ranetki with a tail: 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 jelly-like, but without excess density. A balanced taste and the right consistency can be achieved by boiling 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 the amount of granulated sugar is indicated in all recipes, the sweetness of jam can be adjusted "for you." Consider what your ranets are - sour or sweet and sour.

Whole fruit

Features Even a novice housewife will be able to repeat a simple recipe for jam from ranetki. The dessert is fragrant by adding 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 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.
Make syrup. To do this, dissolve all sugar in 500 ml of water (the syrup should boil for three minutes).
When the syrup cools, pour them previously prepared apples.
Leave the blank for three to four hours. During this time, the ranetki are soaked in syrup.
At the end of time, boil the jam for 20 minutes over low heat. Sprinkle cinnamon.
Leave the jam from the fire. Forget about harvesting for six hours.
Squeeze the lemon juice in the jam.
Repeat the boil-cool cycle twice.
Pour hot dessert into banks, roll up.

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

From apples with ponytails

Features The whole jam from the ranetki entirely looks especially beautiful, if you leave the tails of the fruits. Dessert apples with ponytails can be used to decorate cocktails and pastries.

Components:

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

Cooking

Wash apples thoroughly, do not pick tails. Using a toothpick, make punctures at the base of each fetus.
Mix sugar, water, lemon. Boil the syrup.
Pour the prepared apples with hot syrup. Boil for ten minutes.
Give the dessert a “respite” for five hours.
Boil the apples again, but now 20 minutes.
Forget about harvesting for a day.
The last stage - bring to a boil and put on a sterile container.

“Lemon” plays the role of preservative and “clarifier”. Instead of citric acid, you can use lemon juice. Enough half of the citrus.

Slices

Features If you got a large variety of "paradise apples," make jam from the ranetki slices. It is important that the slices do not boil: they should be clearly felt. To maintain their integrity, gently stir the mass during cooking. A delicious citrus-flavored ranet jam will win the hearts of gourmets.

Components:

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

Cooking

Prepare Ranetki: wash, remove the ponytails. First cut the apples in half, cut the core, and then chop into thin slices.
Put apple slices in a pan. Sprinkle with sugar.
Squeeze the juice from the orange, grate the zest. Add everything to sugar apples.
Infuse the workpiece for two hours.
At the end of time, remove apple slices from the resulting juice. This is convenient to do with a slotted spoon.
Add water to the juice, bring to a boil.
When the syrup boils, toss into the pan the slices of the ribbons that you took out earlier. Boil for 15 minutes.
Leave the jam to infuse at room temperature overnight.
Boil the delicacy in the morning for 30 minutes. Roll up.

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

... and interesting options

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

Walnut

Features A novice cook can repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and flesh should not fall.

Components:

sweet and sour ranets - 1.2 kg;
walnut kernels - 1.5 cups;
sugar - 900 g;
lemon - one small;
ground cinnamon - a teaspoon;
water from the filter is a glass.

Cooking

Prepare the ranetki: wash, remove the ponytails, make punctures with a toothpick.
Squeeze the juice from the lemon, grate the zest.
Stir sugar in water. Bring to a boil.
Add lemon juice and cinnamon to the syrup. After mixing thoroughly, boil the syrup with new ingredients for two minutes.
Pour the ranetki and nuts into the syrup. Shake the container to mix the components.
Wait for boiling. Reduce heat to a minimum, boil for 15 minutes.
Remove the workpiece from the fire and allow it to cool completely. After boiling again, boil for ten minutes, leave the mixture to cool.
Repeat the cooking and cooling twice more, after which you can lay out on the banks and roll up.

With cognac in a slow cooker

Features Ranetka jam with nutty cognac notes is incredibly fragrant. A spicy dessert can also be prepared in a pan, but in a slow cooker it is more convenient and, according to the hostesses, so 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 the ranetki thoroughly. Make a couple of punctures with a toothpick.
Scrub 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 the ranetki in syrup, add lemon juice, zest, and lavrushka. Mix gently.
Set the “Baking” mode for 25 minutes.
After the beep, open the lid and remove the bay leaves. Pour in cognac, add nuts.
Run the Baking mode for 15 minutes.
Arrange the hot dessert in sterile jars. Cork up.

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

With apple juice

Features Ranetka jam for the winter prepared according to this recipe turns out to be transparent as a tear. The trick is to use apple juice instead of water to make syrup. The taste of jam is saturated.

Components:

ranetki - 1.5 kg;
sugar - 1 kg;
apple juice - a glass.

Cooking

Thoroughly wash the "paradise apples", remove the stalks, pierce each ranet with a toothpick.
Boil the prepared apples in boiling water for literally two minutes.
Get the ranetki out of the water with a slotted spoon. Fill fruit with cold water from the filter. Leave it 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 in hot syrup ranetki. Let the mixture cool.
After cooling the syrup, put a treat to cook. Bring to a light boil, reduce heat and cook for 20 minutes. Syrup and fruits should be transparent.
Pack the treat in a sterile container. Cork up.

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

You can cook jam from the ranetki 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 to be tasty, but loses transparency: fruits and berries “give back” their color.

Reviews: “Do not tear the tails!”

Last year did not work. Everything was boiled, despite the fact that each apple was pierced, poured several times with slightly cooled sugar syrup, then poured again, heated and poured, and so again 5 times.
Buka, http://forum.moya-semya.ru/index.php?app\u003dforums&module\u003dforums&controller\u003dtopic&id\u003d6670&page\u003d

Ponytails in no case need to be torn off !!! It is so wonderful to read a book on a rainy winter evening, drinking hot tea in the bite of a little horse with a ribbon, taking it out of the syrup by the tail.
Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html

In Russia, before the onset of cold weather, housewives are engaged in preserving various vegetables and fruits for the winter, including making blanks from the ranetki for the winter. What can be done from this wonderful gift of nature, what recipes for blanks exist? Let's try to answer this question.

The recipe for jam from the ranetki

Ranetka jam for the winter

Another fragrant and tasty preparation for the winter may be an early apple prescription. It is made very easy and does not require exotic ingredients to prepare it. You will need only apples, lemons and sugar, as well as a day for all the necessary manipulations.

Compote of Ranetki

Another interesting recipe for the winter, which every housewife should write down and make, is a compote from the ranetki. Its peculiarity lies in the fact that to give the drink a variety of taste and aroma, you can add cornel, pears or plums to it.

Making such a compote is very simple: in pre sterilized three-liter jar put finely chopped ingredients on 1/3 of the volume, add from three hundred to three hundred and fifty grams of sugar and pour boiling water. After that, the jar should be immediately rolled up, turned over and wrapped in a towel. Thus, we withstand the resulting compote for two hours and shift it to a cold place.

Ranetka Confiture Recipe

If you do not like jam, jam or compote, then excellent winter harvesting option specially for you can be a jam, which is a cross between jam and jam. Let's see how it can be done. Keep in mind that a large amount of sugar is used in the preparation of confiture, so if you do not like sweet food or have problems with your teeth, then it will be better for you not to use this product.

If you want to cook classic confiture without spices, for example, cinnamon, or otherwise change its taste, for example, using lemon, you will need the following ingredients: ranetki and sugar (it doesn’t matter, cane brown or white) at a rate of two to three, i.e. per 1 kg ranetki need 1.5 kg of sugar.

There is one a variation of the above method: you can make a confection from whole ranetki if you do not like a puree substance. The cooking technology is the same, except that you can skip step 2.

Wine from Ranetki

No, it didn’t seem to you, and this is not a mistake or a typo. In fact, Ranetki is an excellent material for wine. Home-made wine from them can become your special winter harvest, with which you can surprise your friends, and they will still beg you to give them a recipe.

So, how can you make such a wine? First, conduct the preparatory activities:

As usual, wash your ribbons well, tear off the ponytails and leaflets, grind them to a puree mass and get yeast (necessarily pressed live).
Prepare and filter water or use spring water.
You will need sugar in the following ratio with other products: if you plan to spend 3.5 kilograms of sugar on wine, then you will need at least 5 kilograms of ranetki and 4 liters of water.

If you are not going to make a gourmet drink for gourmets and add cinnamon, lemon balm, mint or viburnum to the wine, which allow you to get an unusual aroma and interesting taste, you may well limit yourself to a typical wine recipe from ranetki. In order to cook it, follow these steps:

The result of your efforts will be clear and transparent wine with a pronounced aroma of ranetki.

Recipes for winter blankets that you can make yourself

A variety of recipes from runetki that you can cook before the onset of winter, such as jam, jam, compote, etc. and the features of their preparation.

Winter ranet blanks

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

There are several ways to make such a delicious dessert.

Procurement method No. 1: ranetki in syrup

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

Wash and cut slices into slices.
You can remove the peel.
Sliced \u200b\u200bapples in salted water.
In case of high fruit density, blanching of apples is acceptable for 3-5 minutes.
Make syrup from water and sugar.
Put slices into boiling syrup, mix gently, set aside for the night.
Repeat thrice.
Boil one last time until cooked, adding citric acid if desired.
Roll up hot in prepared containers. Canned jam will turn out transparent and very fragrant.

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

Transparent whole ranetki jam in aromatic syrup

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

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

Rinse apples in plenty of water.
Sort, removing rotten or worms.
Pierce the peel with a toothpick or large needle in 2-3 places.
Dip in boiling water for a couple of minutes.
Remove from water, put on a sieve.
Pour sugar in 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 cans.
Keep the twist in a dark and cool place.

Amber jam in a slow cooker

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

How to cook this delicate delicacy, melting in your mouth:

Wash and sort out the fruits.
Peel and seed.
Cut into pieces suitable for a meat grinder or food processor.
Grind prepared ranetki.
Put sugar in fresh mashed potatoes.
Set aside for a few hours for better dissolution of granulated sugar.
Stir, put in a slow cooker.
Before boiling, the aggregate must beat turned on in the "Frying" mode.
Then set the slow cooker to low pressure.
After 20 minutes, let off steam and roll the jam from the fish in a dry, sterilized container.

Homemade apple marshmallow - the recipe is here.

Billet preparations for winter: jam with slices and whole, jam in a slow cooker

Recipes for cooking winter runets: jam from whole fruits and slices (slices), as well as a variant of amber jam for multicookers.

Ranetka jam for the winter

Ranetki are miniature apples, popularly called "paradise". The size of the fruit, although small, but the high content of pectin makes them an ideal product for jam, jam or jam. In raw form, ranetki have a not very attractive taste, they are quite tart and sour. But during the heat treatment with the addition of sugar, only a sweet tint begins to prevail, the viscosity disappears. Therefore, it is jam from the ranet that is especially popular.

Sweet preparations of these fruits are cooked in late August - early September, when the crop is ripening massively. For a 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

There are not many options for preparing sweet preparations for the winter from paradise apples, as, for example, recipes for pear jam. I will share those that I use myself when the harvest of the youngsters pleases.

Lemon Flavored Ranato Jam

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

For the first time I had the opportunity to try jam from the ranetki visiting my cousin. I rarely visit her house and therefore our meetings are equated with a holiday. She always sets the table wide. It serves a variety of goodies, and at that time it also served tea with jam. To tell you the truth, I realized that the jam was made of ranetki, but his taste was so amazing that the hand itself reached for the supplement.

Cuisine: Russian
Type of dish: jam
Cooking Method: Cooking
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 in order to use only peeled apples for jam.

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

I put on the stove and boil the jam for 15 minutes with interruptions for complete cooling. Thus, I maintain the maximum integrity of the fruit. First boil 2 times.

After boiling three times, 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 will not fall apart.

Pour a quarter teaspoon of ground cinnamon. I stew jam a couple more times for 15 minutes with interruptions for complete cooling.

I spread hot aromatic jam in jars. But glass jars, as for any preservation, are washed and sterilized beforehand.

I close tightly with lids.

I put the jars of jam to cool. For this, any blanket or plaid is suitable. I send them to storage or to the basement, or to the dark pantry, where the light does not get. In a dark, cool place, such a blank for a long time retains its appearance, fresh taste and aroma.

A simple recipe for whole ranetki

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

Required Products:

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

Cooking:

Remove the stalks, rinse the fruits and make a few punctures in them with a toothpick or needle.
Boil water and pour dozens of apples in it for several seconds. This will soften the hard skin.
After scalding with boiling water, immediately send the fruit into 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 to soak.
After that, place the container with jam on the stove and cook for about 20 minutes. You need to do this on a small fire. Add cinnamon.
Cool the jam and leave it for 6 hours.
Boil and chill the dessert twice more in 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 cup
citric acid - 0.5 tsp

How to weld:

Wash the fruits, but do not remove the ponytails. Make a few punctures in the skin to prevent cracking. fruits.
Make a syrup from sugar, water and citric acid.
Dip the ranetki in hot syrup, cook for 10 minutes.
Remove the dessert container from the heat and cool. The optimal time of "respite" is 4-5 hours.
After that, boil the apples again for 20 minutes.
Leave the apples for a day.
Bring the mass to a boil.
Place the hot dessert in sterile jars.

Ranetka jam with slices

From large varieties of paradise apples, you can prepare a delicious workpiece with a citrus aroma.

Ingredients:

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

How to cook:

Soak apples in cold water and hold them there for 10 minutes.
Wash and dry the fruits.
Cut each runetka in half and clean them of tails and seeds.
Grind the pulp into small thin slices.
Place the prepared fruit mass in a jam container and sprinkle it with sugar.
Squeeze the juice from the orange here and grate the zest.
For several hours, insist on the workpiece.
Using a slotted spoon, remove the slices of the spaghetti from the resulting juice.
Put the syrup on the stove and add water to it.
While stirring, bring this liquid to a boil.
In boiling syrup, place previously removed ranetki.
Cook for 15 minutes. Stir everything very carefully so as not to damage the integrity of the slices.
Remove the container from the heat and let the jam stand at room temperature overnight.
Put the pan on the fire again and cook for 30 minutes. During this time, the mass will have time to acquire the desired density and attractive caramel color.

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

for this type of jam, water is necessary, because the "paradise apples" are dense and dry, they do not give much juice;
cut the ranetki quickly so that they do not have time to darken;
the taste of the dessert can be successfully supplemented with vanilla, cinnamon and even cocoa;
to determine the readiness of the dessert, look at its drop on a cold surface - if it does not spread, then you can already finish cooking;
also readiness is indicated by the transparency of the apples;
jam from ranetki can be decorated with desserts, cakes and ice cream;
perfectly kept jam in the cellar, cool pantry or on a covered balcony.

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

Winter ranet jam - simple recipes with photos

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

Paradise drink or recipes for winter stewed fruit compote

Preservation from the ranetki, namely stewed fruit, has an individual character. Such a workpiece differs from a regular apple drink in the way of laying fruit, due to their appearance. The fact is that this apple variety has very small fruits, which is why they are also called "paradise apples." However, this does not affect the taste of the fruit, but it plays a role in canning.

Apple preparation

According to the recipes of stewed fruit for winter, small apples are generally laid in their entirety without being cut into pieces. In this regard, more careful processing of the fruit is required. First of all, you should carefully examine each apple for damage or pests. For compote, only healthy whole fruits are suitable. This is the case when one "bad" is able to nullify all efforts. The presence of spoiled fruits will not only spoil the appearance, but also play the role of a time bomb, and the bank will not stand idle for a long time.

The selected quality fruits must be washed well and laid out on a spread towel to dry them. Some recipes for winter stew compote include the presence of twigs on the fruit. Such fruits look beautiful in a jar, and the drink acquires a delicate aftertaste.

Ranetki with twigs can only be used for rolling very sweet compotes. The less sugar in the drink, the greater the risk that it will not be stored for long.

Another nuance of how to cook stewed compote from the ranetki for the winter is their piercing before laying in the bottle. This will keep the apples intact under the influence of boiling water. In addition, they are more likely to soak in sugar syrup and will be better off serving their juices.

For pricking fruits, it is better to use wooden toothpicks, and the punctures themselves should be done closer to the tail.

Vanilla Apple Compote

The fastest way to prepare a drink is to make a compote of fish for winter without sterilization. A little vanillin will give it a warm summer scent.

For 3 liters of water you will need:

500 g of paradise apples;
500 g of sugar;
1 g of vanillin and citric acid.

The seaming process is quite easy and fast:

Compote of chopped ranetki with lemon zest

The addition of currant and cherry leaves gives the drink an original flavor. As for how much sugar is needed on a compote of ranetki, then in the original recipe for 500 g of apples, 300 g of sugar is needed. For some, this will seem a bit much, but that is why the lemon zest is also added to the drink. With a combination of all the ingredients, a sweet and sour compote is obtained.

So, wash the ranetki, cut into two halves, and then another two. Remove the core and seeds and cut the fruit (into slices or plates).

Rinse a small bunch of currant and cherry leaves under a tap and rinse with boiling water for disinfection. Cut into strips.

Remove the zest from one lemon.

First place the foliage in a sterilized jar with a capacity of 3 l, and on top - the ranetki, filling it 1/3 of the height.

Prepare syrup and pour apples on it (water will require about 2.5 liters.) Add lemon zest, roll up and wrap.

Healthy drink from paradise apples and mountain ash

Ranetki go well with other fruits and berries. Very beautiful in color is a compote of ranetki and aronia for the winter. Berries give it a little astringency and a dark color.

Wash one kilogram of apples, let dry. Prick at the tails.

Rinse chokeberry in the amount of 200 g under running water and blanch for no more than 3 minutes so that the berries do not burst.

Pour mountain ash into the sterilized jars on the bottom, and put the ranets on top.

Prepare syrup for pouring using:

Pour them fruits and berries, roll up and wrap.

Apple and cherry drink

Compote of ranetki and cherries for the winter has a very beautiful ruby \u200b\u200bcolor, unlike a drink from apples alone. In addition, cherries will give it a slight sourness, which is especially appreciated by those who do not like too sweet drinks.

On a three-liter jar of compote you will need:

300 g ripe cherries;
500 g of ranetki;
1 tbsp. Sahara;
3-4 citrus slices (lemon or orange);
2.7 liters of water.

Double-stranded compote from runet and drain

This is a rather interesting version of the drink with the use of yellow paradise apples. Blue plums and light apples look beautiful and are in perfect harmony with each other.

The amount of fruit depends on the method of preparation: you can put 300 g of plums and apples in a jar, and for a more concentrated drink, fill it to the brim with an equal amount of ingredients.

The same applies to the type of fruit in a compote of ranetki and plums for the winter: if desired, they are left whole or cut into two parts. When using the horse’s skin in its entirety, they should be chopped to maintain their shape.

So, put the prepared fruit in a sterilized jar and pour boiling water. Cover and let stand for 15 minutes.

Pour the water into the pan and make syrup on it based on:

100 g of sugar - per liter jar;
200 g of sugar - per 2 l capacity;
300 g of sugar - per three-liter bottle.

Pour fruit cans a second time and roll up.

Recipes for winter stewed fruit compotes are very simple in execution. Even a hostess with no experience will make such a drink the first time. Unfortunately, such a compote has one significant drawback. It ends quickly! Therefore, it is better to prepare more jars so that they are probably enough for the whole winter.

Compote from the ranetka for the winter - drink recipes with the addition of plums, cherries and chokeberries, preparation without sterilization, video

Compote recipes from the ranetka for the winter. Recommendations for the preparation of apples. Compote preparation without sterilization by pouring. Drink from paradise apples with the addition of cherries, plums and aronia.

In Krasnoyarsk, the ranet season is in full swing. Since apples in Siberia, as a rule, do not survive, all of our summer residents grow ranetki. Varieties are the most diverse: amber, purple, red and even “Laletino” - a truly Krasnoyarsk variety, developed by the scientist Krutovsky. But what to cook from this variety of ranet? Jam? This is clear. What else? We decided to choose for you the most unexpected recipes from the ranetki.

Dessert "Autumn"

What is needed:

Pumpkin - 1 kg of pulp,

Ranetki - 6-8 pcs.,

Dried apricots - 200 g,

Sugar - 100 g.

Process:

1. Lemon with peel cut into thin circles and remove all the bones.

2. Cut pumpkin and apples into small pieces, sprinkle with sugar and leave for a while so that the juice stands out.

3. Then add lemon, washed dried apricots to them, mix and bring to a boil.

4. Cook for 5 minutes, pour into sterilized half-liter jars, cover and sterilize for 30 minutes. Roll up. Store better in the refrigerator.

Cranberry Jam

What is needed:

Cranberries - 1 kg,

Ranetki - 3 kg,

Honey - 0.5 kg

Sugar - 0.5 kg

Walnut kernels - 1 tbsp.,

Water - 0.5 tbsp.,

Process:

1. Add to the cranberry 0.5 tbsp. water and boil until the berries are soft.

2. Remove from heat and rub through a sieve.

3. Boil honey over low heat, add mashed cranberries, sugar, apple slices, chopped nuts to it and cook for 40 minutes over low heat.

4. Pour into jars and roll up, or you can put in the refrigerator and immediately eat.

Dessert "Paradise apples"

What is needed:

Paradise apples - 1 kg,

Water - 2 tbsp.,

Sugar - 1.3 tbsp.,

Thick needle / wooden toothpick,

Enamel pan

Process:

1. Sort apples, rinse in cold water, keeping the stalks, prick with a thick needle or a pointed wooden toothpick.

2. In an enameled pan, bring to a boil water and sugar, put apples. Leave for a day.

3. The next day, drain the syrup, boil and pour the apples again.

4. After another day, bring the fruits in syrup to readiness over low heat. Roll up.

Chinese dessert "Silk apples"

What is needed:

Ranetki sour variety of medium size - 6-8 pcs.,

Sugar - 150 g.,

Flour - 2 + 2 tbsp. l.,

Egg - 1 pc.,

Water - 2-3 tbsp. l.,

Sesame or vegetable oil - 1-2 tbsp. l.,

Sesame - 1 tbsp. l.,

Vegetable oil for frying.

Process:

1. Peel the skin from the skin and core and cut into two parts.

2. We take 2 tbsp. l flour with a mountain, 1 egg, 2 tbsp. l cold water and prepare a batter of sour cream consistency. If you see that it is too thick, add another 1 tbsp. l water.

3. Bread apples in 2 tbsp. l flour, shake off excess flour and batter. It should completely cover the slices.

4. Deep-fry (we make sure that they do not stick together) for several minutes over medium heat. We spread it with a slotted spoon on a paper towel so that it absorbs excess fat.

5. Pour oil into a pan and pour sugar. Stir over low heat until sugar dissolves. As soon as the mass begins to turn yellow (caramelized), pour in sesame seeds, mix and throw the ranetki. Reduce the fire to a minimum, mix all the pieces so that the caramel is evenly distributed.