A simple recipe for making ranetka jam for the winter. Transparent apple jam: quick and simple recipes

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 jam 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.

The peculiarity of apple trees of the Ranetki variety is that they, as a rule, bring a rich harvest. The fruits are not only beautiful to look at, but also juicy and aromatic. And ranetka jam for the winter is extremely tasty and simply melts in your mouth. There are several options for preparing it. You can also make such a delicious treat using a multi-cooker at home. Our article will tell you all about this.

Ranetki jam recipe: basic version

To make jam we will need:

First of all, when preparing ranetka jam for the winter, we process the fruits themselves. First, let's carefully examine the apples, remove any worms and wash them thoroughly. After that, put it in a colander to let the water drain out. Pour clean ranetki into a saucepan, add water at the rate of 2/3 cup per kilo of fruit. Place on low heat and cook for 40-50 minutes. At the end of cooking, the ranetki should become soft, you can verify this by piercing them with a toothpick.

When the apples are well steamed, that is, they become soft, we take a metal sieve (preferably with large cells) and wipe our ranetki with a wooden masher. This process will help get rid of tails, skins and seeds, and the jam will be very tender.

Add sugar to the resulting mixture. Mix everything in a saucepan and place on low heat, stirring the mass regularly. Cook the jam to the desired consistency. That is, you can make it liquid or thick - one that will hold its shape. Follow your preferences in this case.

In order not to waste time while the jam is boiling, we sterilize the jars. When it reaches the desired consistency, put it into jars. Roll up or close with screw lids, turn upside down, and cool in a dark place. The jars have cooled down - the jam is ready. Help yourself!

Another recipe variation

How to make jam from ranetki? This recipe assumes that ranetka puree (kilo) and granulated sugar (0.8-1 kg) will be used to prepare jam.

The cooking procedure goes like this. We take our tiny ones, wash them thoroughly, and wait for the water to drain. We clear the core. Place the apples on a baking sheet and steam in the oven at 150 degrees. We take already soft ranetkas, prepare the puree by rubbing them through a sieve or grinding them in a blender. Weigh the finished puree. Fill it with sugar (calculating a kilo of puree = 0.8-1 kg of sugar), stir, and bring to a boil. Cook the puree until it is so thick that when it is dropped onto a plate, it does not spread. Here is ranetka jam for the winter and it’s ready.

Jam with orange peels and nuts

How to make jam from ranetki? We take:

• kilo ranetki;
• 250 g sugar;
• 25 g orange peel;
• 25 g walnuts (hazelnuts).

Wash the apples thoroughly. We bake them in the oven and rub them through a sieve. Heat the resulting puree, add sugar, cook, stirring occasionally, until the desired thickness. About 10 minutes before the end of cooking, add nuts (pre-roasted and chopped) and orange peel. This jam is stored in a cool place.

Ranetka jam in a slow cooker

This jam can, of course, be prepared using a slow cooker. This is done very simply. Peel and cut the apples, grind them using a food processor or meat grinder. Add sugar to the resulting puree and leave for an hour and a half - until it is completely dissolved. Then mix the mass well and put it in the slow cooker. Set the “Roasting” mode. When the apple mixture boils, select the “low pressure” mode. After 15-17 minutes. Let off the steam and put the jam into jars.

Jam with whole fruits

Now we take out the apples very carefully and put them in jars. Don't forget: no matter what you cover, the glass container should always be sterilized. Let the remaining syrup boil. And fill them with jars of apples. You don’t have to roll it up, but simply cover it with plastic lids. Only in this case it should be stored in a cool place. The jam turns out to be a beautiful amber color with whole fruits.

Tricks for making jam

If, when preparing jam from ranetki for the winter, someone does not like to bother with a sieve, then you don’t have to wipe them. Before steaming, you just need to clean the fruits from stems, stems and seeds. And after steaming, grind them in a meat grinder. The big advantage of this method is its simplicity. But unfortunately, there is also a drawback. The taste of the jam is not so delicate, but that’s all because the peel does not come off. So it's up to you to decide what you choose: saving the possible time spent or losing the delicate taste.

Having collected a generous harvest of ranetki, you can prepare various types of jam, jam, and even compote for the winter. This preservation will delight your family all winter and remind you of the long-awaited summer.

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

Today I want to tell you how to make clear ranetka jam in slices for the winter.

To get truly tasty, transparent jam, you need to take into account some nuances. The jam should 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. The apple slices will be saturated with syrup, thicken and remain intact. The syrup will thicken and take on a bright amber color.

This jam will become a favorite treat in winter. You can serve pancakes, pancakes, cheesecakes, porridge and much more with it.

While the ranetka season is not over, hurry to make delicious preparations.

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

Sort through the apples and use only ripe and firm fruits. Wash them in cold water and remove the tails.

Cut the ranetki into slices, removing the core.

Place the apples in a suitable sized saucepan and sprinkle with sugar. Shake the pan a little so that the sugar is evenly distributed throughout all the holes. Cover the pan with a lid and leave at room temperature for 3-4 hours, or better yet, overnight.

The apples will release juice in which the sugar will completely or partially melt.

To get clear jam with whole slices, it needs to be cooked in several stages. Place the pan on the fire and bring to a boil, reducing the heat to low, and simmer the jam for 5 minutes. At the same time, you should not stir it, so as not to damage the apple slices; you can only lightly press them with a spatula so that they are immersed in the syrup. Remove the pan from the heat and leave for 10-12 hours. After cooling completely, 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 has changed color and become thicker, and the apples are a little more transparent.

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

Place the hot jam into sterile jars and seal them.

Turn the jars upside down, cover with a warm blanket and leave until completely cool. This amount of ingredients yielded two jars of jam with a volume of 0.5 liters.

For storage, place the jars in a cool, dry place.

Bon appetit!

Ingredients:

• 3 kg ranetki;
• ">3 kg of sugar;
• 3 tbsp. water.

Preparation

Sort the Ranetki carefully, remove wormy and rotten fruits. Then wash the apples, pierce the skins with a fork or toothpick in several places and place them in boiling water for a few minutes. Then remove the ranetki from the water and drain in a colander. Meanwhile, cook the syrup: dissolve sugar in water, put on fire and cook until sugar dissolves. Pour hot syrup over apples and cook over medium heat for about half an hour. Ready jam from ranetki with tails leave to brew for 2 hours, then put into jars and close them.

Transparent jam from ranetki

Ingredients:

• 2 kg ranetki;
• 2.5 kg of sugar;
• 2-3 tbsp. water;
• 0.5 tsp. citric acid.

Preparation

To make the apples in the jam transparent, you will have to spend a little more time than in the previous, quick recipe. Ranetki with ponytails sort, rinse, pierce through with a toothpick and dry. Boil sugar syrup in a large saucepan. To do this, mix sugar, water and citric acid, put on the stove, bring to a boil and cook until the syrup becomes homogeneous and transparent. Pour boiling syrup over the ranetki and cook for 5- 10 minutes, without stirring, so as not to damage the fruits.

After cooking, remove the pan with jam from the heat and leave to steep for a day. If the apples float to the top, cover the jam with a plate and place a small weight so that the ranetki are completely in the syrup. After 24 hours, boil the jam for another 5- 10 minutes. Then take a sample: take out one apple, cut it and see if it is sufficiently saturated with syrup. If not, then soak the ranetki in the syrup for a few more hours and boil again. Pack the finished product hot into sterilized jars and roll up.

Fruits and berries

Description

Ingredients

Steps

Let's start the process of preparing heavenly jam by preparing the ranetki. There is nothing complicated about this - you just need to be a little patient in order to sort through the apples well. Be sure to leave the tails on the fruits (this will not spoil the taste)- this is the calling card of jam; you only need to get rid of the remaining flowers on them so that there is no unnecessary sediment in the delicacy. We wash the sorted apples in warm water, and then rinse thoroughly under running water. Place the washed apples to dry on a table covered with a lint-free towel made of natural fibers. The most labor-intensive part of the work is done.



We measure out the amount of granulated sugar, and then pour it into a bowl in which we will subsequently cook ranetki jam. It should be deep enough and retain heat well. Pour water into the sugar in a saucepan and stir it until completely dissolved, and then put the future syrup on the stove. We select medium heat and heat the caramel to a boil, and then boil it for two minutes after boiling over low heat and remove from the stove. Many people use a multicooker to make jam, but it is advisable to do this only if you have a spare bowl in your arsenal, because the main one will be occupied with jam for a couple of days.



Dip the prepared apples into the hot syrup and leave them to soak for six to eight hours until the syrup cools completely.



To understand whether it is possible to begin the process of making jam from paradise apples, you need to carefully remove one thing, holding it by the tail, and look at it carefully. A soaked apple, suitable for further heat treatment and capable of maintaining its shape during cooking, will look like the one in the photograph.



You need to cook whole ranetka jam in three steps. Your actions will be monotonous, there is nothing complicated in the process. Place the pan with apples in syrup on the stove, select medium heat and heat all the jam to a boil. Reduce the heat to low and simmer for three to four minutes, stirring constantly. Remove the hot pan from the heat onto a heat-resistant board, cover with a lid and leave the jam to cool in it. This may take another eight hours. Be sure to wait until the jam has cooled completely - this will make the apples firm and the syrup clear. By repeating the operation three times, you will see that the tender ranetki jam is ready! It is very important to add a quarter teaspoon of citric acid during the last boiling - this will help the jam not to become sugary during storage and will give a complete taste to the aromatic delicacy.



Half an hour before you decide to boil the whole ranetka jam for the final time, start preparing the dishes in which you plan to seal the delicacy for the winter. The jars must be washed in warm water with soda, rinsed in plenty of running water and sterilized in a way convenient for you: steamed, in the oven or in the microwave. Pour the finished ranetka jam, still hot, into jars and seal them with lids, boiled for two minutes in boiling water. After this, we turn the rolled up jars onto the lid and wrap them in a warm blanket or cotton blanket for even heating. P After complete cooling, the finished jam should be stored in a cool place. You don’t have to roll up about a portion, but serve it for tea in a beautiful transparent bowl with freshly brewed aromatic black tea!



Bon appetit!