Sliced ​​ranetka jam is a fragrant and tasty jam. Ranetki jam can be made from whole fruits (but then you need to prick the skin) or from slices. Jam made from wedges is preferable for those who do not want to get seeds in the finished delicacy. But jam made from whole fruits looks very beautiful.

Ingredients:

• 1 kg ranetki
• 1 kg sugar
• 1 tbsp. water
• cloves, citric acid (optional)

Preparation:

For jam, it is good to use strong ranetki with a pronounced taste. But you can also make a tasty treat from sweet ranetki, you just need to add citric acid. The loose varieties will turn out more like jam, which is also delicious.

Wash the Ranetki, remove the branches, cut out the seed chamber and cut into slices.

cut the ranetki into slices

Make syrup from water and sugar.

Place ranetki slices into boiling syrup and bring to a boil. Turn off the mixture and leave to infuse for 5 hours. After a while, bring to a boil again, turn off and leave to brew for 5 hours. After standing, bring the mixture to a boil again, boil for about five minutes, check for readiness (a drop of slightly cooled syrup should hold its shape on a flat surface (saucer) and not spread).

If sweet and unleavened ranetki were used, then it is good to add citric acid to the jam to add sourness to the taste. For aroma, you can add 3-4 buds of cloves or cinnamon.

Pour the finished jam into clean, dry jars and close with a lid. Can be stored at room temperature in a dark place.

The ranetka jam in slices is ready. Enjoy your tea!

Paradise apples, Chinese apples, ranetki, raiki - these are the names of decorative apples that are similar to the wild-growing counterparts from which they originated. Tasty and healthy ranetka jam has not only a pleasant aroma, but also a very beautiful appearance.

Preparatory activities

Like wild apples, ranetki are small, greenish-yellow, aromatic, with a tart taste. They ripen in September and cannot be stored for a long time, so they try to process them right away. Fruit drinks and confitures are prepared from them, but the most popular is jam made from whole apples with tails; in winter it warms and pleases with its appearance, not to mention its delicate taste. Now there are varieties that ripen in summer, have a pleasing red color, and they also make wonderful jam.

To prepare this dessert, choose only whole, undamaged fruits with intact skin, without wormholes or bruises. The fruits are washed thoroughly, sometimes even pre-soaked in cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately preserve their integrity during cooking. It is recommended to cut off too long tails (peduncles) by a third, but there is no need to get rid of them completely, otherwise half of the charm will be lost.

Since the apples are very hard, they need to be blanched for a couple of minutes, dipped in boiling water, and then doused with cold water. To do this, use a colander or linen (gauze) bag. You can simply pour boiling water over it, close the lid tightly, wait 3 minutes, drain the water (you can then use it to make syrup), and rinse with cold water.

The cooled apples are pricked several times with a sharp wooden toothpick. It is undesirable to use metal needles for this procedure, except stainless steel.

Video “Ranetki jam”

From this video you will learn how to make delicious amber jam from whole paradise apples at home.

Best Recipes

There is more than one recipe for delicious jam from paradise apples, here you can choose and experiment. A dessert made from ranetki alone will turn out tasty and aromatic, but adding other fruits and spices will significantly change the taste and aroma.

Whole heavenly apples

Ranetki, cooked whole together with the tails, have an excellent taste and appearance. They will need:

• 1 kg apples;
• 900 g sugar;
• 1 glass of water.

To ensure that the fruit remains intact, the preparation is extended over several sessions:

1. Syrup is made from sugar and water in which the apples were blanched.
2. Pour hot syrup over the prepared fruits, shake the dishes slightly, and leave until completely cooled.
3. Bring the cooled mass to a boil over low heat, boil for no more than 5 minutes, and leave for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, put into sterilized jars, and sealed.

With oranges and cinnamon

Citrus fruits and cinnamon add benefits to the usual jam, a refined aroma, and a new taste. For 1 kg of apples take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:

1. The oranges are peeled, divided into slices, you can even cut the slices in half so that they are the size of small apples. They are placed in a saucepan, filled with water, and cooked for several minutes to soften.
2. Add sugar to the oranges and completely dissolve all the crystals.
3. Add apples to the hot mixture, bring to a boil, remove from heat, and leave “until tomorrow.”
4. The jam can be cooked immediately, but the apples may fall apart. To avoid this, the dessert is boiled for several days; you shouldn’t even stir it, it’s better to just shake the dishes. Cinnamon is added at the last stage. Then they put it in jars and roll it up.

In a slow cooker with cognac

A multicooker will help you prepare a dish in one go. To do this, place 1 kg of prepared ranetki, 900 g of sugar, and an incomplete glass of water in a bowl, turn on the “Stew” mode, and leave for 2 hours. It would be a good idea to check the jam several times, shake it lightly or stir it gently.

When opening the multicooker for the last time, you need to add 2 tbsp to the mixture. l. cognac The result will certainly delight you with a new aroma.

With walnuts in the oven

The oven can also free you from hassle and help keep the riki intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. You need to turn on the oven while it heats up to 250 °C, boil the syrup, put crushed nuts in it, cut into pieces pre-peeled lemon and ranetki. Boil all this for 10 minutes, and then transfer it to a saucepan, or better yet, a clay bowl, and put it in the oven.

After the mass boils, the temperature is lowered to 100 °C and baked for 3 hours. The result will be golden honey jam with an original taste and delicate aroma with a citrus note.

Transparent treat

Chinese jam without the addition of other fruits, cooked in several steps, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese tea itself, then you need to use citric acid.

Boil syrup from 1.5 cups of water and 1 kg of sugar, pour it onto the prepared raiki, add ¼ teaspoon of citric acid, shake the bowl, and allow the mixture to cool. Then you need to bring the jam to a boil over low heat several times and set aside until it cools completely. The finished delicacy will delight you not only with thickened syrup, but also with translucent fruits that seem to glow from the inside. They can be safely used to decorate cakes or pastries, or served with coffee cream.

The main thing is to keep the heat low, avoid rough stirring with a spoon, it’s better to just shake the dishes sometimes. The fully prepared jam is laid out cold in containers, covered with lids or even parchment, and stored in the cold.

If anyone doesn’t know what ranetki are, they are a type of very small apples, a little larger than a large cherry. They are aromatic, sweet and sour, growing densely on the tree. This variety of apples makes excellent confitures, compotes, all kinds of jams, wine, and desserts. The jam we’ll talk about today is made from ranetki with a tail and has a transparent structure.

The jam made from these cute little apples always turns out sweet and does not add sugar, so it is a popular preparation not only for the coming winter, but also for the following winter. Since the size of the fruit is very small, they are taken whole for preparation, and there is no need to even tear off the tail. This fact adds zest and specificity. If you like a thick consistency, you can add fruit pulp. As it boils, the consistency will thicken and become like jam.

Important! If you choose a technology for making jam in three stages, your apples will remain hard, but will give the product juice and rich taste.

Preparation of the main ingredient

The preparation time for apples is short. It is enough to select fruits of approximately the same size, wash them thoroughly, and pay special attention to the cavity area where the tail grows. If you come across damaged or overripe fruits, remove them. The place where the flower was located must be carefully cut out with a knife or simply pierced with a toothpick.

How to make jam from ranetki with tails?

Below we will tell you in what ways you can prepare delicious ranetki jam.

Jam from small ranetki with a tail

Ingredients:

1. Ranetki – 1 kilogram.
2. Sugar – 1 kilogram 300 grams.
3. Water passed through the filter – 0.1 liter.

This recipe is made from whole small apples. First, rinse them well with running water, place them on a sieve, and wait until the water has completely drained.

We need the branches to be no more than 1 centimeter, cut off the rest.

Place the prepared fruits in a container with a thick bottom. Add sugar, mix well. Turn on the stove over low heat, so wait until the workpiece boils. Leave for 10 minutes, turn off the heat. Wait until the syrup has cooled to room temperature. Follow the same procedure, just keep it on the fire for 15 minutes. Then turn off the heat and let cool. Repeat the steps a third time.

While the syrup is boiling, prepare the jars and lids. After the jam has boiled for the third time, pour it into the prepared container.

Important! You can add an interesting note to the recipe by adding a little lemon juice or finely grated ginger.

Transparent wild ranetki jam with a tail

Ingredients:

1. Apples – 1 kilogram.
2. Sugar – 1 kilogram 200 grams.
3. Water – 1 glass.
4. Citric acid – 0.25 teaspoon.

In order to make clear jam, we need citric acid. Carefully place our apples into boiling syrup made from sugar, water and citric acid. They must first be cleaned and pierced through the center with a toothpick.

Important! To prevent the apples from falling apart, do not stir them in water. It is only possible to carefully water them with syrup, which can be scooped from the edge of the container.

Wait 10 minutes over low heat, then remove. Place a deep bowl in the pan so that it covers the entire surface. On top is a sinker. Thus, the wounds ended up in the liquid, where they should remain for 24 hours. After they have expired, cook the apples for 10 minutes.

We check the readiness of the apples by the largest one - if it is easy to cut, and the pulp looks like marmalade, then everything is ready, you can pour it into jars. If you see the apples are not ready, cover the container again with a plate for 6 hours and repeat the procedure.

Tsar's jam from ranetki with tails

The recipe for this jam differs by the addition of walnuts. It gives the structure royal viscosity. Ingredients:

1. Apples – 1 kilogram.
2. Sugar – 200 grams.
3. Walnuts – 200 grams.
4. Lemon – 1 piece.

Prepare the Ranetki in the standard way. Peel the lemon and crush the nuts into crumbs. Prepare syrup and add all other ingredients. Put on the fire, wait until the syrup boils, then simmer for another 10 minutes. Transfer the composition to a container made of cast iron or clay, put it in the oven, set the temperature to 250 degrees. After boiling, lower the temperature to 100 degrees and wait 3 hours. Check readiness - the jam will have a honey color and consistency.

Ranetka jam with a tail in a slow cooker

In order to prepare ranetka jam in a slow cooker, we will need:

1. Apples – 1 kilogram 200 grams.
2. Water – 1 glass.
3. Lemon – 2 pieces.
4. Sugar – 1 kilogram.

Wash the apples and remove the peel from the lemon. Place fruit, sugar, water in the multicooker bowl. Select the “Stew” program; it will cook the jam for 2 hours. Look inside sometimes and stir the contents. After time has passed, the jam can be poured into jars.

I make a simple recipe for ranetka jam every year. as my grandmother taught me. It is tasty and beautiful, because the apples in sugar syrup are preserved whole, along with the twig. The jam can be stored until next year or longer. Only for us it never lasted until this time. Ranetki are called miniature apples. They grow in Siberia, perhaps somewhere else. There are many varieties of these fruits. They can taste either terribly sour or very sweet.

Ranetka jam simple recipe - ingredients

• Ranetki - 2.5 kg.
• Sugar -2.5 kg.

Ranetki jam simple recipe - preparation

The Ranetki need to be sorted out: remove all the leaves, leave only good fruits, cut out a dry flower from each fruit with a sharp knife. You can’t leave it, otherwise the jam will look like it’s full of garbage and may 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 be saturated with syrup and remain intact and beautiful. I learned how to make jam from ranetki from my grandmother, but only she first cooked the sugar syrup, according to all the rules, then dipped the prepared fruits into it.

In the finished jam, you can take the berry from the syrup by the twig and eat it. 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 a good refrigerator and our “sweet tooth” does not allow the jam to sit for a long time. The ratio is 1:2, allowing you to store it at room temperature. Make jam you need it in a basin, in low heat. On the electric stove I set the value to 1.5, constantly removing the foam.

It is very important not to overcook the ranetki jam.

The semi-finished jam should be removed from the stove and left in this basin for a day. Within a day, the apples will be soaked in syrup, but not all of them, because fruits of different degrees of ripeness are cooked unevenly. Ready berries are visible. They, along with part of the syrup, need to be transferred to small glass jars. Close with a nylon lid. Store in the refrigerator or cellar. The uncooked fruits remaining in the bowl need to be cooked a little more.

Simple recipe for ranetka jam - 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. This year I just froze it. It’s November, I tried to make jam from frozen ranetki. I washed them and with a sharp knife removed all the dry flowers in each fruit. Otherwise, the jam will turn out like garbage. I added sugar to the frozen ranetkas and immediately turned on the stove on low heat. The fruits were not overcooked at all, but remained whole and beautiful, as with fresh fruits. So it’s possible to make full-fledged jam from ranetkas stored for the winter by freezing.

Use of ranetki in Siberia

In Siberia, not everyone produces large-fruited apple trees. We definitely don’t have them, but the ranetkas are growing. We get the harvest from ours, which we took care of in the spring. During the years there are a lot of fruits, so jam is made from only part of the harvest.

Ranetki are healthy; they contain more vitamin C than imported apples. However, they taste sour and not everyone can eat them raw. But they make a delicious dish if you bake them in the oven, add a little honey to them and serve them with tea.

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

However, a serious danger has appeared in our forests; around the entire city, bears have been spotted entering dachas and even villages. Very close to the house where we live permanently, there are dachas where a bear has been. The wild animal breaks country houses, fences, trees with the remains of wounds and even collects them from the ground.

It is written about our dacha that it is located 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 could have thought that this could happen again in modern life. It seemed that such phenomena remained somewhere in ancient times.

Don’t know what ranetki are? These are small apples that arouse interest with their non-standard appearance not only among children, but also among adults. These apples are considered the earliest, the fruits are very juicy. Ranetka jam is tasty and aromatic. It will delight you with its taste during a family tea party: a sip of tea with this jam is ideal. Jam can also be used as a filling for various types of baked goods. To get an excellent result, you need to know some secrets of making ranetki jam. It is important to remember that to make jam with apple pieces, you should choose dense fruits that will not soften during cooking.

Recipe No. 1

Ingredients:

• Ranetki – 1000 gr
• Drinking water – 1 tbsp
• Granulated sugar – 1000 gr

How to cook:

• Ranetki need to be prepared, namely, remove the tail, remove the seeds, after cutting each apple. Whether to peel is your choice, in this case it is not a fundamental point.
• Further actions depend on how hard our apples are: if they are hard, they should be boiled for 4-5 minutes. If the apples are soft, they do not need to be pre-heated.
• Cook the syrup: pour water into a saucepan and add sugar there.
• When the syrup boils, pour the ranetki into it and mix.
• Let the apples boil for 15 minutes, then turn off the heat and let the jam brew for 5 hours.
• Bring the mixture to a boil again and leave for the same time. The same procedure must be done again, after which we bring the jam to readiness.
• If the jam seems very sweet, you can add lemon juice to taste.
• The jam is ready and can be poured into jars.

Recipe No. 2

Ingredients:

• Ranetki – 2 kg
• Boiled water – 400 ml
• Granulated sugar – 1 ½ kg
• Orange – 1 pc.

How to cook:

• To begin, place the ranetki in a bowl and fill with cool water. They should remain in this state for 10 minutes. When time has passed, the fruits should be thoroughly washed and excess water allowed to drain; a colander will help with this.
• Cut the apples in half, remove the stems and cut out the core with seeds.
• We cut the ranetki into slices, their thickness should be no more than 2 cm. To avoid blackening of the apples, it is better to cut them intensively so that oxidation does not occur when exposed to air.
• To make the jam tender, some housewives remove the peel when preparing apples for cooking. But before you do this, you need to think about what you want more: deprive the apples of almost all the vitamins contained in the peel, or get jam that will be more tender.
• Place the apples in a bowl in which the jam will be cooked and sprinkle them with sugar.
• Squeeze the juice from the orange and pour it over the apples. In addition to the aroma, orange juice performs 2 more functions during the preparation process: it makes the juice more intense in the ranetki, and in addition, it prevents them from quickly oxidizing.
• Leave the prepared mass for several hours.
• Carefully remove the apple slices. Mix the remaining syrup in the pan and pour boiled water into it.
• Place the syrup on the fire and bring to a boil, stirring occasionally.
• After the syrup boils, dip our apples into it and cook over medium heat for a quarter of an hour. It is not recommended to mix the jam, so as not to damage the integrity of the ranetkas; you can only gently shake it several times.
• Remove the bowl from the heat. Let the jam sit overnight. The next day, cook the jam again over low heat for 30 minutes. At the same time, the syrup should thicken and the ranetki should caramelize.
• We put the delicacy into pre-prepared jars and seal it for the winter.

Bon appetit!