Boil the Ranetki until soft in a small amount of water, being careful not to burn (the consistency of the finished puree depends on the amount of water). Then the ranetki are rubbed through a sieve, sugar is added and brought to a boil again with constant stirring! Sugar to taste, but of course it’s better not to add a lot; you can add it for direct consumption. Place in sterile jars and seal. We use in pure form or with the addition of cream (beat with a mixer, blender). It’s delicious, you won’t be able to put it down by the ears.
Ranetka puree. Option 2
I made puree, it turned out very tasty, especially if you have small children. Better than store bought.
- You pour the unpeeled ranetki into a pan of water and boil for minutes. 10.
- Then you rub them through a combine (if you have one) or a sieve. (Waste can be thrown away or left for compote in winter)
- Add sugar to the resulting mass: 1 liter. 300-400g, boil for another minute. 10-15.
That's all. In my opinion it is not difficult and fast. Good luck to you.
Jam from ranetki
We wash the ranetki, place them entirely on a baking sheet and in the oven, approximately 150 degrees. Simmer until they become soft. Then we wipe it on a sieve, we use Moulinex. Weigh the clean mass. The proportion is for 1 kg. 1 kg of mass from the ranetki is taken. 200 gr. sugar, you can add 0.5 cups of water. Cook until the drop (dropped on the saucer) stops spreading much. It's about an hour. Pour the hot mass into jars, cool at room temperature and refrigerate. I close with plastic or screw-on lids. It turns out to be a thick jam. Whether for sandwiches or for baking. I did the same for the pears. Very tasty.
Compote from ranetki
I’ve been doing this for many years: I fill a jar with ranetkas one-third full (we don’t eat them in compote, that’s why there’s so little), pour boiling water, drain, +300 grams of sugar, heat the syrup until the sugar dissolves, fill the ranetki with it again, roll it up and under the “fur coat” . Stored at room temperature. The compote with chokeberry is especially tasty, and the color is amazing!
Jam from whole ranetkas
- We take 1 kg of ranetki, select whole ones (not cracked or wormy), wash them, do not tear off the tails!!!, prick them with a toothpick
- In an enamel bowl, cook the syrup: 1-1.2 kg of sugar (depending on which ranetki, sour or sweet), 0.25-0.5 tbsp. water (again, depending on what kind of ranetkas are, some give little juice, some give a lot).
- We wait for the syrup to boil and throw in the ranetki, mix gently and wait for it to boil. As soon as it boils, remove from heat, cover with a clean towel and set for 6-12 hours
- After 6-12 hours, put it on the stove and bring it to a boil again, remove from the stove.
Sometimes I let it stand 2 times (in this case, after the 2nd cooking, we pour it into sterilized jars), sometimes 3 times. The difference is that after 2 times the inside of the ranetki seems to be dampish-sour, after 3 times it is completely saturated with sugar syrup.
Ranetki jam
Pierce the Ranetki through with a needle or awl (depending on the size), add cranberries or lingonberries per 1 kg 200 grams and add a little lemon cut into small cubes. For 1 kg of contents 1 kg of sugar. Pour the rackets with the berries and let them sit for half a day, stirring. Then bring to a boil on a low burner, stirring occasionally, boil for about 15 minutes. Leave until the morning, then boil again for about 25 minutes, let cool, put into jars and close.
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Many adults, when they see the “paradise apples” often found in the store, immediately remember the taste clear jam from ranetki with a tail, which was cooked by grandmothers. It is not difficult to reproduce the delicacy, because the recipes do not contain any special difficulties or requirements.
Ranetki are tiny fruits that belong to the huge apple family. The fruits have no less advantages than their larger counterparts - high content nutrients, vitamins, useful elements. One more common feature- when prepared for the winter, the ranetki look no worse.
The duration of cooking canned food for the winter should not exceed half an hour, otherwise the fruit will boil too much and you will end up with a puree. It is not necessary to make jam only from ranetkas - apples go well with other fruits, even citrus fruits.
Preparation of the main ingredient
When planning to make jam from tiny fruits, you need to remember that it is recommended to use green fruits - they will not turn into porridge in the preparation. The only requirement that must be observed is to first prick each apple with a toothpick. It is not necessary to remove the tails - they will not spoil the taste at all.
Important! Be sure to thoroughly rinse the fruits and dry them on a napkin. Before washing, check the quality of the fruit - there should be no stains, dry or rotten spots on it.
How to make jam from ranetki with tails?
There are many options for preparing preparations from fruits from which the tail has not been removed.
Even if you don’t have time for preservation, you shouldn’t refuse delicious jam - it is recommended to use a slow cooker, which will greatly facilitate the process.
The presence of a tail does not affect the cooking time - the jam is usually prepared in no more than half an hour. Only in some recipes it is indicated that the delicacy needs to be cooked longer, but the quantity of ingredients is usually indicated there in large quantities, and additional components are often present.
Jam from small ranetki with a tail
Whole small fruits are used to prepare an amazing delicacy, replete with useful substances. It is important to use green, firm varieties that will not turn into mush when cooked.
Preparation:
- Send the fruits (1 kg) pricked with a toothpick into the container in which the cooking will take place.
- Pour in sugar (850 g), stir, add 200 ml of water.
- Leave for 5 hours, stirring occasionally.
- Cook for 20 minutes with constant stirring.
Pour into sterilized hot containers and seal.
Transparent wild ranetki jam with a tail
To prepare preserves, it is not necessary to use varietal fruits - you can make delicious jam from wild fruits.
Preparation:
- After washing, prick each fruit.
- Prepare the syrup - bring water (300 ml) to a boil, add sugar (1 kg), wait until the sweet crystals are completely dissolved.
- Place the fruit in the bubbling liquid and cook, stirring gently, for half an hour.
After capping, turn the containers upside down and cover with a blanket. Place in a cool place once completely cooled.
Tsar's jam from ranetki with tails
Previously, such jam was prepared in the oven, baking fruits with nuts; now it is possible to prepare a delicacy for more simple recipes. Preparation:
- Wash and dry apples (1 kg).
- Peel and cut the lemon into pieces, chop the walnut kernels (200 g).
- Add lemon slices and nut paste to the fruit.
- Pour the mixture with sugar (800 g), send it to the oven to simmer at 100 degrees, cooking time - 3 hours.
There is no need to pour the finished jam into glass containers, seal, sterilize or cool at room temperature - immediately send it for storage in the basement.
Ranetka jam with a tail in a slow cooker
To prepare preserved tiny apples in a slow cooker you will need preliminary preparation- cover the ranetki with sugar for a day. Only after this should you start cooking, otherwise the fruits will remain hard.
Making jam is simple:
- Sprinkle ranetki (1 kg) with sugar (750 g) directly into the bowl.
- After a day, turn on the “Baking” mode and cook for a quarter of an hour.
- Add the juice squeezed from two lemon slices to the mixture and turn on the multicooker for another quarter of an hour.
Place the finished treat into jars, seal tightly, and turn over.
Ranetka tails are a special delicacy that jam tasters often like as much as the preserve itself. There is no need to deprive family or close friends of the pleasure of eating delicious preparation, in which, in addition to delicious fruits, no less tempting tails float - at least a few jars should be prepared with this wonderful addition.
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. It will tell you that the jam is ready thick syrup and transparent apples.
9. Pour the boiling ranetka 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 are popularly nicknamed “apples of paradise.” True, it’s not clear why - their taste is far from heavenly! More often than not, these apples are tart, hard in taste, sometimes even bitter. Despite this, apples of paradise very useful because contain a lot of pectin, potassium, vitamins P, B among all apples in general.
To make jam, they often take whole fruits because of their small size. Sometimes it is customary not to pick off the tails, this is a kind of “cocktail” option, and it is simply convenient to take jam apples by the tail while drinking tea in a warm home environment.
Prepare all the ingredients for making ranetki jam according to the list.
Wash the fruits well, dry them, and pierce them at the base with a toothpick.
I ended up with rather long remains from the peduncles, so I simply cut off some of the tops, however, this caused some of the apples to boil, creating a jelly-like mass.
Pour sugar into a saucepan and add water.
Boil the syrup.
Dip the prepared apples into the syrup and bring to a boil, removing the foam.
Cool the whole small apple jam and bring it to a boil again, add citric acid and cinnamon, simmer for another 5 minutes over low heat and turn off the stove. Cool the jam and put it in jars. Some of the apples remained perfectly whole, while others were boiled, creating a delicious thick jelly-like aromatic mass. Apples contain large number pectin, which provides this consistency.
In general, the boilability of ranetki depends on the variety. The specified number of apples yielded two 350-gram jars of jam. You can store whole ranetki jam in the cupboard, but it is better in the refrigerator.
Experiment! Enjoy your tea!
At the beginning of September, the harvest of miniature apples - ranetkas - begins. These fruits are ideal for making homemade jam. We present a selection of ranetki jam recipes for the winter.
Ingredients:
- ranetki – 1.8 kilograms;
- sugar – 1.5 kilograms;
- vanillin - to taste or 1 sachet.
Rinse the fruits thoroughly under running water. Cut into slices, but do not cut off the peel, only the core.
Next, make syrup for future jam. To do this, dissolve half the sugar in 350 milliliters of water. Add dry vanillin to the liquid and stir. Bring to a boil, add halves of ranetkas and let sit for 30 minutes to soak.
After half an hour, add the rest of the sugar. It is important to bring the consistency back to a boil, but do not cook. Leave the apples to soak in the sweet syrup for 20 minutes. For the final third time, boil the apple mixture and skim off the foam.
Sterilize glass jars. Place the hot jam in containers, but seal with lids only after it has cooled. Delicious jam Remove the ranetkas in slices to a dark place.
Making jam from ranetki with a tail
It is convenient to eat dessert while holding the tail of an apple. Making jam from ranetki with a tail for the winter will appeal to adults and children. For cooking you will need whole ranetki.
Ingredients:
- apples – exactly 1 kilogram;
- citric acid – 1 pinch;
- sugar – 1 kilogram;
- purified water – 200 milliliters.
Sort out the main components. Avoid spoiled apples. Next, we thoroughly rinse the ranetkas, making sure to leave the stalks behind. It is important to pierce each fruit at the base, this way it will be better saturated with syrup.
The next step is preparing the syrup. IN large saucepan pour water, add sugar, boil. Place whole ranetkas into the resulting syrup and cook for 15 minutes without stirring. Afterwards we cool for 6-7 hours and put it on gas again for 30 minutes. Then add a pinch of citric acid and cook for 10 minutes.
This way, the apples will be well soaked in the syrup and won’t fall apart.
Pour apple jam into sterilized jars. Roll up with sterile lids. Cool gradually at room temperature, then place in the cellar.
Jam with citrus aroma from ranetki and orange
Preparation homemade jam can be varied with citrus ingredients. The aroma is crazy, and a cinnamon stick will add sophistication to the dish. Choose the ripest and freshest ranetki fruits for jam.
Ingredients:
- Ranetka apples – exactly 1 kilogram;
- orange – 2 large fruits;
- crystal sugar – 1 kilogram;
- cinnamon - to taste.
First of all, prepare the citrus syrup. Cut large oranges into pieces or slices with a sharp knife. Cook in boiling water for 5 minutes until soft.
Wash the paradise apples and boil for 7 minutes. Next, combine the ranetki with orange syrup and cook for 1.5 hours in a saucepan with a thick bottom. At the end of cooking, add cinnamon.
During this time, sterilize glass containers and tin lids. After cooking, pour the jam into sterile jars, sealing tightly with lids. Fragrant jam Store in a cellar with a relative humidity of 75%.
How to quickly cook in a slow cooker
The process of making jams will be made easier by a multicooker. You don't have to be at the stove while making jam. Just select the desired function on the display of kitchen appliances and watch your favorite TV series.
Ingredients:
- small Ranetka apples – 1 kilogram;
- sugar – 500 grams.
Wash and core red apples. Cut into pieces and place in a special multicooker bowl. Pour the specified amount of sugar into the apples and set the stew mode for 2 hours.
Don't forget to stir the jam so it doesn't burn. After 2 hours, grind the sweet mass through a meat grinder. Simmer for another 10 minutes in the slow cooker until fully cooked.
Pour orange jam into prepared sterilized jars and roll up the lids. Place in a cool place for storage.
How to make clear jam from ranetki
To prepare beautiful transparent jam, wild varieties of ranetki are used. Even green fruits are perfect, as they will boil in the syrup. The main ingredients are also apples of paradise and sugar.
Ingredients:
- Ranetka apples – 1 kilogram;
- citric acid – 1 full teaspoon;
- sugar – 2 kilograms;
- water – 1 glass or 200 milliliters.
It is important to choose fruits of the same size. Rinse the wounds and let the water drain. For clear jam, add citric acid.
In a small cast iron saucepan, boil citric acid and sugar. If necessary, add a little water. Place whole ranetkas into the resulting syrup and periodically pour with sweet syrup.
Check readiness by cutting the apple. The consistency should be similar to marmalade.
Do not immediately pack the finished jam into jars. It should sit for at least a day, then roll it into a sterile container. Store winter preparations in a cool, dark place. The temperature should not exceed plus 20 degrees Celsius.
Recipe for winter jam from ranetki and lemon
Lemon will add a tropical aroma to the jam. For those with a sweet tooth, it is recommended to add lemon zest and sugar. Overall, it's simple and quick way making jam for the winter.
Ingredients:
- lemon – 1 piece;
- ginger root for taste - optional;
- ranetki – 1.5 – 2 kilograms;
- sugar – 1.2 kilograms;
- water - glass.
Cut clean lemon into slices or free form. Grind the ginger root on a fine grater.
Prepare the syrup: add granulated sugar to boiling water and stir. Cook for 5 – 7 minutes, then add lemon and ginger. Keep on medium heat for 15 minutes.
While cooking the syrup, peel and core the ranetkas and cut them as you like. Place fruit in boiling syrup, cook for 2 minutes, then cool. Do the procedure 3 times.
Sterilize glass jars and lids. Pour the hot jam into a glass container and cool upside down. The best place The cellar is used for storing jam. But if you don’t have one, then a ventilated pantry room will also do.
Making jam from ranetki with plums
Delicious jam for the winter is easy to make from seasonal country fruits - apples and plums. Apple and plum jam goes well with tea and just as a dessert. Step by step recipe It will be useful even for experienced housewives.
Ingredients:
- ranetki – 1 kilogram;
- blue plum – 1 kilogram;
- sugar – 2 kilograms;
- filtered water - 1 large glass.
Wash the apple fruits and pierce them at the base with a wooden skewer or match. Cut the plum into pieces, remove the pit. Place the prepared ingredients in an enamel bowl or pan. In such a container the jam will retain its color.
Dissolve sugar in boiling water and pour over fruit mixture. Leave for at least 3 hours. Next, put on low heat and gradually bring to a boil.
It is advisable to cook the fruit consistency without a lid. Excess moisture during the cooking process can lead to mold formation. Also, to preserve the shape of the fruit, do not stir the jam with an aluminum spoon. Only shaking the dishes or lightly stirring with a wooden spoon is allowed.
After removing from the stove, let the plum mixture sit for 12 hours. Next, before twisting, boil and pour into sterilized jars. Fill the jars with the contents up to the neck, add a spoonful of refined oil on top, and seal the lids.
Wrap the jars in a blanket and give apple jam Cool overnight at room temperature. Store preserved food in a cellar or dark place.