Ranetka jam in slices looks beautiful and original. But its main advantage is its taste. Citric acid, orange, vanillin, etc. are used as additional components.
Ranetka jam in slices for the winter
Required Products:Granulated sugar – 1 kg
- drinking water - one glass
- apples – 1 kg
Cooking features:
Prepare the fruits: remove the stems, remove the seeds. Whether you peel the skin is up to you. This is not a fundamental point. If the fruits are very hard, boil them for about 5 minutes. If they are quite soft, then you can skip the heat treatment. Make syrup: pour water into a saucepan, add granulated sugar. After the syrup boils, add apples and stir. Leave to boil for 15 minutes, turn off the heat, let it brew for 5 hours. Bring the mixture to a boil again, leave again for a while. The procedure can be repeated one more time until ready. If you find the treat too sweet, add a little lemon juice. Pour the mixture into jars and screw the lids on tightly.
Rate and.
Recipe for ranetki jam in slices
Ingredients:Orange
- granulated sugar – 1.6 kg
- boiled water – 0.4 liters
- apples – a couple of kilograms
How to prepare:
Place the fruits in a bowl and cover with cool water. Leave for about 10 minutes. Wash the fruits thoroughly, let them sit for a while to drain the last liquid. To do this, use a colander. Divide the apples in half with a knife, remove the stems, cut out the core along with the seed. Chop the fruit into slices. Chop the fruit very quickly so that the fruit does not have time to oxidize.
Some housewives peel apples before cooking to make the product tender. However, this is optional. Along with the skin, you will deprive the delicacy of a large amount of vitamins. Place the fruit slices in a saucepan, sprinkle with sugar, and squeeze an orange on top. Leave the mixture for a couple of hours. Remove carefully apple slices. Stir the syrup that remains in the pan, add it boiled water. Place the syrup on the stove and boil. After boiling, lower the apples and cook for 15 minutes at medium intensity. To avoid damaging the integrity of the slices, do not stir the contents during cooking. Just shake the pan from time to time. Place in pre-heated containers and seal for the winter.
Prepare and.
Transparent ranetka jam in slices
You will need:
Granulated sugar – ½ kg
- water – 200 ml
- light apples – 1 kg
- small ginger root
- lemon – 0.25 pcs.
How to cook:
Wash the fruits thoroughly, tear off the stems, and cut out the core. You only need to leave the peel. Do not chop the fruit very finely so that it does not dissolve in the syrup. First, peel the ginger root and chop it into thin pieces. Chop ¼ lemon with the peel into thin slices.
Pour the sugar into an enamel pan and add the specified amount of water. Place water on the stove, bring to a boil, reduce the heat. You can reduce it after the boil starts. Chop the ginger root and lemon slices, cook them for 15 minutes while stirring slowly. Granulated sugar should not stick to the bottom.
As soon as 10 minutes have passed, throw in the chopped apples, stir, and bring to a boil. After boiling, remove the pan from the stove and let the contents cool. The next 2 stages will be exactly the same. After the third stage, the workpiece can be placed in jars.
Recipe for ranetka jam in slices for the winter
Ingredients:
Apple, cranberry and orange juice - 1 tbsp.
- granulated sugar – 2.6 kg
- small apples – 3 kg
How to cook:
Wash the fruit, cut into several slices, removing the seeds. Be sure to remove the stems. Roll the fruit slices in sugar and leave them to dry for a while. Place the chopped fruits on a baking sheet lined with foil, place in the oven, leave for 10 minutes at a temperature of 120 degrees.
Select an enamel basin and mix the prepared juices in it. Place the container on the stove, boil, reduce the heat, add granulated sugar in a thin stream, continue the process until it starts to boil. Add the caramelized apples, remove, roll in sugar, and put back in the oven. Place in a saucepan, cook for 10 minutes, place in dry and treated jars, and cover with nylon lids.
Recipe with wild apples
You will need:
Water – 245 g
- granulated sugar – 1.6 kg
- wild apples – 1 kg
Subtleties of preparation:
Wash the apples under cool water and remove the stems with scissors. Leave the peel on the fruit. Cut the fruit into slices, removing the seeds. Pour water into an enamel container, fold in the chopped apples, and sprinkle sugar on top. Simmer over low heat. After a little syrup has formed, note the time and cook for about half an hour. Wash glass containers in advance and sterilize them. Package the workpiece and screw it tightly.
1 Serving 15 minutes
Description
Whole ranetka jam– very easy to prepare and amazing tasty treat. Every housewife wants to pamper her household with something unusual on a winter evening during a family tea party. This task will be easy to cope with if you manage to stock up on a very successful delicacy in the summer - pink and delicate jam with whole sweet apples in a transparent, but at the same time viscous, syrup. Of course, ranetki can not be seen very often in gardens or on sale, but still, those who want them will definitely find them.
The taste of jam made from paradise apples, which are scientifically called ranetki, cannot be expressed in words, because it is completely different from the jam we are used to from other varieties of apples. Even those people who count calories in their diet cannot resist it. In this delicacy you will feel a pleasant sweetness, moderately diluted with a slight sourness, which will pleasantly dissolve and give you heavenly pleasure.
There are a huge number of ways to make amazing jam - you can even cook it in a slow cooker, but It is considered the simplest and most correct to cook such jam in the old proven way- in a thick-walled pan with a wide bottom, heating the mass in several batches. In the classic recipe, the apple is laid whole with the tails, although many prefer ranetka jam in slices. To be fair, it is worth noting that jam made from sliced ranetki is suitable for drinking tea and making fillings in homemade pies, and a delicacy made from whole apples will be an appropriate decoration for various gourmet baked goods: cupcakes, muffins and festive cream pies.
A simple step-by-step recipe with colorful photographs will help even the youngest and most inexperienced housewife to prepare everyone’s favorite delicacy at home with her own hands, and get true pleasure even from the cooking process itself. Yes, the praise of loved ones and household members will not take long to arrive. Enjoy your tea!
Ingredients
Steps
Such a tasty and juicy fruit as an apple is mentioned in many fairy tales and legends, and for good reason, because trees with juicy fruits appeared so long ago that today no one remembers their origin. Probably, few people know that small apples that ripen before everyone else are called ranetki.
This hybrid of apple trees is common in Siberia and Far East. It is from these miniature apples that many housewives like to cook amber jam for the winter. But the most common variety of ranetki, from which sweet treats are prepared for tea, is considered to be the Yantarka Altai variety. An amazingly tasty ranet jam is prepared from it. old recipe many grandmothers.
Jam from paradise apples, or rather from whole apples with stem
Ingredients:
Apples (Ranetki) - 2 kg,
Sugar – 2.5 kg,
Water – 2-3 tbsp.,
Citric acid – 1/2 tsp.
Preparation:
You need to sort through the apples, select only whole ranetka fruits, or rather, without wormholes, dents or darkening. Then the ranetki are washed under running water and lightly dried on a towel without removing the stalk. The bottom of each apple must be pierced with a wooden toothpick to the middle, so that later during cooking they will quickly become saturated with sugar syrup and release their juices. It is necessary to take only enameled containers for making jam, because... Aluminum cookware can oxidize during cooking and release harmful substances.
How to make jam from whole ranetki:
Water is poured into an enamel bowl, sugar and citric acid are added and put on fire. The syrup is boiled until the sugar is completely dissolved, and then the washed and dried apples are immersed in it and the heat is reduced. You cannot mix the syrup with apples, because... They may fall apart, it is best to pour syrup over them, carefully scooping it around the edges. Boil the ranetki in syrup for 5-10 minutes and then remove from the heat.
The most important step in making jam from apples of paradise is their complete immersion in syrup after boiling. To do this, you need to select a plate or bowl that matches the diameter of the dish where the jam was cooked. Using a bowl, lightly immerse the apples in the syrup and place a light weight in the form of a cup or jar of water. The jam should stand under the load for about a day at room temperature.
After 24 hours, remove the bowl from the bowl with the jam and put it back on low heat for 5-10 minutes. The readiness of the jam, or rather the apples, is checked by looking at the cut of the largest apple; if its pulp is easy to cut and looks like marmalade, then the jam according to grandma’s recipe is ready, and if the apple is difficult to cut, then the jam must be cooked for another 5-8 minutes .
Jam jars must be prepared in advance. They must be washed thoroughly in warm water and soap and sterilized. Jam is placed only in dry jars and closed with screw lids. Jam made from whole ranetki is stored either in the refrigerator or in the cellar. Jam is served for tea on cold winter evenings, when the whole family gathers around the table. This delicacy will appeal to many people with a sweet tooth, and thanks to the stalks, a spoon is not needed at all.
Jam made from wild ranetki is no less tasty with a special forest aroma. The taste of this jam is more sour and astringent - this is its highlight. Wild ranetki are much smaller in size than garden apples, so apples are also boiled whole.
Wild ranetki jam
Ingredients:
Wild ranetki – 1 kg,
Sugar – 1.5 kg,
Water – 250 ml.
Preparation:
Ranetki must be washed under running water and the stalks removed using scissors. There is no need to peel apples, because... when cooked, it becomes very soft and dissolves in the syrup, and the seeds are removed if desired, only then the apples will need to be cut in half and the core removed.
How to make jam from wild ranetki:
Water is poured into an enamel cup, the washed ranetki are laid out, and sugar is poured on top. The apples are simmered over low heat, and as soon as they form large number syrup, you can time it, cook for about 30-40 minutes, stirring constantly. Wild ranetki are much tougher than garden ones, so the cooking time increases many times. If necessary, if the ranetki are hard, were collected early and are not ripe, the cooking time can be increased to 1 hour.
Glass jars for jam must be prepared in advance, they are washed with soap and then sterilized for about 15 minutes. Then the still hot jam is placed in sterilized jars so that the jars are filled with apples and filled with a small amount of syrup.
The apples in this jam on top taste very sweet and soaked in sugar syrup. At the same time, having bitten into them, you can feel the piquant sourness, this gives the jam a special aroma of the forest. Interestingly, wild-growing ranetki do not darken when cooked, but become even more rich color in amber-pink syrup.
Ranetki jam with ginger
To protect yourself from colds and flu in winter, many people often prepare various drinks or decoctions that help boost immunity. But there is a more delicious and pleasant way to invigorate the body in winter: make jam from ranetki with lemon slices and ginger, drinking it with tea once a day stimulates the human immune system.
So, ranetki jam with a twist is prepared very simply from light garden ranetki varieties, lemon and ginger.
Ingredients:
Ranetki light varieties – 1 kg,
Sugar – 500 g,
Water – 150-200 ml,
Lemon – ¼,
Ginger is a small root.
Preparation:
Ranetki of light varieties must be thoroughly washed, stalks and cores removed, leaving only the pulp in the peel. The apples should not be chopped too finely, otherwise they will completely dissolve in the syrup during cooking.
Then, in advance, you need to peel a small ginger root and cut it into thin translucent discs. A quarter of the lemon along with the peel is also cut into thin slices.
How to make jam from ranetki with ginger and lemon:
Sugar is poured into an enamel pan and poured required quantity water. Place a saucepan with sugar and water on the fire, bring to a boil and reduce. Then place pre-chopped ginger root and lemon slices into the pan, cook them for 10-15 minutes, stirring lightly so that the sugar syrup does not stick to the bottom and edges of the pan.
After 10 minutes, add ranetki cut into slices into the syrup, mix and bring the syrup to a boil. As soon as the syrup has boiled and slightly grabbed the apples, remove the pan from the heat and allow to cool - this is the first stage of heat treatment. The next two stages are repeated in a similar way - the jam is brought to a boil and cooled. After the third stage of cooking the ranetka jam, it is placed in washed, sterilized jars and covered with lids.
Jam from light varieties of ranetki turns out amber or even golden, it is soaked in ginger and lemon, with such jam for tea for every day you definitely won’t get sick, because even with heat treatment, ginger and lemon retain their beneficial properties.
Another popular recipe for ranetka jam is jam made with apple, orange and cranberry juice. The process of making this jam is very painstaking and quite complicated, but the result is worth it. More recipes for jam with ginger in this article:
Recipe for jam from ranetki and assorted fresh juices
Ingredients:
Freshly squeezed apple juice – 1 tbsp.,
Freshly squeezed orange juice – 1 tbsp.,
Cranberry juice – 1 tbsp.,
Sugar – 2.5 kg,
Ranetki small – 3 kg.
Preparation:
The apples must be washed under running water, and then prick each apple in several places with a toothpick or fork. Lightly moistened apples are rolled in sugar and left to dry until a sugar crust appears.
How to make jam from ranetki with juice:
The apples rolled in sugar are placed on a baking sheet, previously covered with foil, and placed in the oven, preheated to a temperature of approximately 100-120 degrees, for 10-20 minutes, so that each apple is caramelized.
Assorted juices are poured into an enamel basin, mixed, put on fire and brought to a boil. Then turn down the heat and add sugar in a thin stream; once it has completely dissolved, bring the syrup to a boil. Place caramelized apples into boiling fruit syrup for 30 minutes.
Then the apples are removed from the pan, rolled in sugar and placed back in the oven for 15-20 minutes so that they acquire a caramel shell, and then thrown back into the pan. For the fourth time, the apples from the oven are placed in a basin, boiled in fruit syrup for 10 minutes, and only after that the jam is laid out in dry sterilized jars and covered with nylon lids. Thanks to caramelization in the oven, the apples are soaked and candied. This jam must be stored in the cellar or refrigerator.
Despite such a labor-intensive recipe, the jam turns out to be very tender, the apples in it are soft and transparent. In many parts of Russia, ranetka jam prepared according to this recipe is called royal.
Scientists believe that all varieties of red ranet are hybrids and selection; real ranet has only a green color. Ranet was obtained as a result of crossing a Chinese apple tree with a Siberian apple tree or large varieties from the European part of Russia. It is green varieties of ranetki that are considered less allergenic for humans, and it has also been proven that they have the ability to relieve stress and nervousness.
Ranetki are frost-resistant, and compared to large varieties of apple trees, they bear fruit every year until November. Thanks to grafting of apple trees of this type, the fruits of the trees can have different tastes and shapes. The smallest varieties of ranetok are slightly larger than cherry fruits, and the largest are the size of an ordinary garden apple.
Let's start with a simple recipe. Take one kilogram of apples and cut them into slices, removing the seeds and stem. The peel can be peeled or left at your discretion. Then fill the apples with water, to which we add a little salt. If the fruits are very dense, then blanch them first. To do this, place them in boiling water and cook for 3-5 minutes. Make syrup from one kilogram of sugar and a glass of water. After this, place the apple slices into the boiling syrup and mix them lightly. Next, turn off the heat and remove the jam from the ranetki aside for 5 hours. We perform this operation three times. Boil the jam one last time until done. If you want to get a jam that is not very sweet, with a little sourness, then add a little citric acid. Place the finished product in previously prepared jars and close the lids.
You can make jam to keep the fruit intact. To do this, we prepare 7 kilograms of ranetki. Remove the stems from the fruits, leaving a third part, and prick them with a toothpick. Then put them in a container and pour boiling water for 5 minutes. Drain the liquid. In the meantime, you need to prepare the syrup. Take 800 grams of sugar for 200-250 ml of water. Dip the ranetki into the boiling syrup and cook for 10 minutes, without letting the jam boil too much. Then we carefully take out the apples and put them in jars. The glass container must be sterilized beforehand. Boil the syrup left over from cooking again and pour it into the jars of apples. Ranetki jam prepared in this way can be covered with polyethylene lids and stored in a cooler place. In this case, the result is an amber-colored product with beautiful whole fruits.
Ranetka jam can be prepared in a slightly different way. To do this, you need to take one kilogram of apples of this variety and wash them thoroughly. Then we cut them into slices and cover them with sugar in the amount of one kilogram. Let the future jam brew for 7.5 - 8 hours. During this time it should release juice. After this period, pour a glass of water into the container with the prepared product and put it on the fire. Let the jam boil and cook for about 5 minutes. Then set it aside for 10 hours. Next, cook until done. The jam is considered ready when it becomes transparent and the fruit sinks to the bottom. Pre-prepare glass jars. Pour the ranetka jam into jars and close with metal lids.
Ranetki are used not only to make jam or marmalade. They make a tasty and aromatic compote.
Place the apples in the prepared jars, filling them one-third full. For color and taste, you can add a small amount of chokeberry. Fill the jars with boiling water. Leave them for a while until the water cools down. Then pour the water back into the container being used and add sugar there at the rate of 250 grams per three liter jar. In order to make the compote not very sweet, you can add a little citric acid to each jar. Cover the containers with metal lids and let them cool. Then we send them for storage in a colder place. Compote from ranetki has a beautiful color and aroma.
Using one of the recipes listed, you can make preparations for the winter from the harvested crop. In winter, they will remind you of summer and delight the whole family. This apple variety, like no other, is ideal for making jam and compotes due to its taste characteristics.
The seaming process is quite easy and fast:
Compote of chopped ranetki with lemon zest
The addition of currant and cherry leaves will give the drink an original taste. As for how much sugar is needed for ranetka compote, the original recipe calls for 300 g of sugar for 500 g of apples. For some this may seem like a lot, but that is why lemon zest is also added to the drink. When all ingredients are combined, a sweet and sour compote is obtained.
So, wash the ranetkas, cut them into two halves, and then into two more. Remove the core and seeds and cut the fruit (into slices or plates).
Rinse a small bunch of currant and cherry leaves under the tap and pour over boiling water to disinfect. Cut into strips.
Remove the zest from one lemon.
First place the foliage in a sterilized 3-liter jar, and then the ranetki on top, filling it to 1/3 of the height.
Prepare the syrup and pour it over the apples (about 2.5 liters of water will be needed). Add lemon zest, roll up and wrap.
Healthy drink made from heavenly apples and rowan berries
Ranetki goes well with other fruits and berries. The compote made from ranetki is very beautiful in color and can be used for the winter. The berries give it a little tartness and a dark color.
Wash one kilogram of apples and let dry. Pin at the tails.
Rinse 200 g of chokeberry under running water and blanch for no more than 3 minutes so that the berries do not burst.
Pour rowan berries into the bottom of sterilized jars and place ranetki on top.
Prepare syrup for pouring using:
- 2 liters of water;
- 1 kg granulated sugar.
Pour it over fruits and berries, roll it up and wrap it.
Apple-cherry drink
Compote of ranetki and cherries for the winter has a very beautiful ruby color, unlike a drink made only of apples. In addition, cherries will give it a slight sourness, which will be especially appreciated by those who do not like too sweet drinks.
On three liter jar compote you will need:
- 300 g ripe;
- 500 g ranetki;
- 1 tbsp. Sahara;
- 3-4 citrus slices (lemon or orange);
- 2.7 liters of water.
Step-by-step preparation:
Compote from ranetki and draining using double pouring method
It's pretty interesting option making a drink using yellow apples of paradise. Blue plums and light apples look beautiful and harmonize perfectly with each other.
The amount of fruit depends on the preparation method: you can put 300 g of plums and apples in a jar, or 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 ranetki in their entirety, they should be pricked to maintain their shape.
So, put the prepared fruits in a sterilized jar and pour boiling water over them. Cover with a lid and let stand for 15 minutes.
Drain the water into a saucepan and make syrup at the rate of:
- 100 g of sugar - per liter jar;
- 200 g of sugar – per 2 liter container;
- 300 g of sugar - per three-liter bottle.
Fill the jars with fruit a second time and roll up.
Recipes for compotes from ranetki for the winter are very simple to make. Even a housewife without experience will be able to make such a drink the first time. Unfortunately, this compote has one significant drawback. It ends quickly! Therefore, it is better to prepare more jars so that they will certainly last throughout the winter.
I really love Ranetki apples for their beautiful view 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 in all 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!
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 harvesting, and you don’t even need to tear off the tail. This fact adds zest and specificity. If you like a thick consistency, you can add fruit pulp. Due to the fact that 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, special attention devote to the depression area from 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 variants you can cook delicious jam from ranetki.
Jam from small ranetki with a tail
Ingredients:
- Ranetki – 1 kilogram.
- Sugar – 1 kilogram 300 grams.
- 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:
- Apples – 1 kilogram.
- Sugar – 1 kilogram 200 grams.
- Water – 1 glass.
- 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 adding walnut. It gives the structure royal viscosity. Ingredients:
- Apples – 1 kilogram.
- Sugar – 200 grams.
- Walnuts – 200 grams.
- 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:
- Apples – 1 kilogram 200 grams.
- Water – 1 glass.
- Lemon – 2 pieces.
- 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, the jam can be poured into jars.
Many people remember how our grandmothers made us jam from ranetki with a tail, which was transparent and very tasty when we were children. Just thinking about it makes my mouth water. Therefore, I am happy to share the recipes for that same dessert made from heavenly apples.
It can be prepared from both varietal and wild fruits. It does not cook quickly, but you are unlikely to get tired. It’s not even necessary to cut the Ranetki. Just make some punctures and the tiny fruits will be easily cooked whole.
Your task is to prepare the ingredients, monitor the process, and pour the delicacy into containers. Then invite your loved ones for tea.
Transparent jam from heavenly apples (ranetki) with cinnamon - a recipe for the winter
Fragrant from ranetkas of a beautiful shade. Its transparency is achieved through prolonged cooking. And cinnamon gives a pleasant aftertaste.
Ingredients:
- ranetki – 1.7 kg;
- cinnamon – 0.5 tsp;
- 1.7 kg sugar;
- half a lemon, cut into slices;
- water – 500 ml.
Note! Citrus can be replaced with citric acid (0.5 tsp).
Preparation:
- Let's take dry, clean “paradise apples”, cut off the tails a little and cut off the inflorescences.
- Using a skewer, we pierce each wound in three places.
- Pour water into a saucepan and put on fire.
- When it boils, add sugar and citrus slices.
- Mix the ingredients thoroughly and cook until boiling.
- Then put the liqueurs in the syrup and bring to a boil.
- Next, remove the half-finished jam from the heat, cover with a lid and leave until the morning.
- The next day, put the mixture back on the stove and wait for the syrup to boil.
- Cool until evening, then repeat cooking and cool until morning.
- The next morning we repeat the procedure, leave until it cools completely and boil again. As a result, it takes 3 days to prepare, 6 boilings.
- After the last heat treatment, remove the lemon slices.
- Place the cinnamon on a piece of gauze and tie it in a knot.
- Dip the bag into the jam and put it on the fire. When the mixture boils, boil for another 10 minutes.
Pour the hot confiture into sterilized jars, cool and store.
How to make whole yellow ranetka jam - recipe with photo
Beautiful to look at and incomparable to taste - this is how jam is made from soft yellow ranetki. We cook the fruits together with the tails. It’s healthier and easier to get out of the jar.
A generous harvest of ranetki will allow you to prepare a beautiful and aromatic addition to tea, popular at any time of the year, but especially in winter.
There are several ways to prepare such a delicious dessert.
Preparation 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 the Ranetki and cut into slices.
- You can remove the skin.
- Place apple pieces in salted water.
- In case of high density of fruits, blanching apples for 3-5 minutes is permissible.
- Prepare syrup from water and sugar.
- Place the slices into boiling syrup, stir lightly, and set aside overnight.
- Repeat three times.
- IN last time Boil until tender, adding citric acid if desired.
- Roll up hot into prepared container. The preserved jam will be transparent and very aromatic.
Read about how to prepare northern cloudberries for the winter here.
Transparent jam from whole ranetki in aromatic syrup
Whole little ranetkas with tails look appetizing in thick sugar syrup.
- 3 kilograms of small firm apples;
- 3 kilograms of granulated sugar;
- 3 glasses of plain water.
- Rinse apples in plenty of water.
- Sort through, removing rotten or wormy ones.
- Pierce the peel with a toothpick or large needle in 2-3 places.
- Place in boiling water for a couple of minutes.
- Remove from water and place on a sieve.
- Pour water over sugar and put on fire.
- Cook until sugar dissolves.
- Pour hot syrup over blanched ranetki.
- Keep on low heat for 30 minutes.
- Remove from the stove and set aside.
- After 2 hours, roll into sterilized, dry jars.
- Store the twist in a dark and cool place.
Amber jam in a slow cooker
- 1 kilogram of small-fruited apples;
- half a kilogram of granulated sugar;
- half a glass of clean cold water.
How to prepare this delicate delicacy that melts in your mouth:
- Wash and sort the fruits.
- Remove peel and seeds.
- Cut into pieces suitable for a meat grinder or food processor.
- Grind the prepared ranetki.
- Add sugar to fresh puree.
- Set aside for several hours to better dissolve the granulated sugar.
- Mix and place in a slow cooker.
- Before boiling, the unit must be turned on in the “Frying” mode.
- Then switch the multicooker to low pressure mode.
- After 20 minutes, release the steam and roll the ranetka jam into a dry, sterilized container.
Home apple marshmallow- the recipe is here.
Preparations from ranetki for the winter: jam in slices and whole, jam in a slow cooker
Recipes for preparing ranetki for the winter: jam from whole fruits and pieces (slices), as well as a version of amber jam for owners of a multicooker.
Ranetka jam for the winter
Ranetki are miniature apples, popularly called “paradise apples”. The size of the fruit, although small, is high content pectin makes them an ideal product for jam, marmalade or marmalade. In their raw form, ranetki do not have a very attractive taste; they are quite tart and sour. But during heat treatment with the addition of sugar, only a sweet tint begins to prevail, and the viscosity disappears. That’s why ranetki jam is especially popular.
Sweet preparations from these fruits are prepared at the end of August - beginning of September, when the harvest is ripening en masse. For transparent, beautiful jam from whole fruits, you should choose the smallest apples, 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 as many options for preparing sweet preparations for the winter from heavenly apples as, for example, recipes for pear jam. I will share those that I use myself when the ranetki harvest is good.
Ranetka jam with lemon flavor
It was with this recipe that my acquaintance with sweets from paradise apples began.
For the first time I had the opportunity to try ranetka jam while visiting my cousin. I rarely visit her at home and therefore our meetings are equated to a holiday. She always sets the table wide. She treats her with a variety of goodies, and that time she also treated her to tea and jam. To tell the truth, I realized that the jam was made from ranetki, but its taste was so amazing that my hand reached out for more.
- Cuisine: Russian
- Type of dish: jam
- Cooking method: boiling
- Servings: 1 l
Ingredients:
- Ranetki - 500 g
- cinnamon –¼ tsp.
- lemon juice – 50 g
- granulated sugar – 500 g
- water – 100 g.
How to cook:
Then I cut off all the tails and tear off the leaves so that only peeled apples can be used for jam.
I sprinkle the apples with granulated sugar. I'll leave it to soak overnight and let out the juice. I also add a little water there so that during the cooking process the jam does not stick to the walls of the dish.
I put it on the stove and boil the jam for 15 minutes with breaks to cool completely. This way I maintain maximum integrity of the fruit. I boil it 2 times first.
After boiling it three times, squeeze lemon juice into the jam. It will lighten the jam a little and make it more transparent. Also, citric acid will help the apples retain their shape and not fall apart.
I add a quarter teaspoon of ground cinnamon. I simmer the jam a couple more times for 15 minutes with breaks for complete cooling.
Hot fragrant jam I put it in jars. But glass jars, as for any preservation, are first washed and sterilized.
I close the lids tightly.
I leave the jars of jam to cool. Any blanket or blanket is suitable for this. I send them for storage either in the basement or in a dark pantry where light will not reach. In a dark, cool place, such a preparation retains its appearance, fresh taste and aroma for a long time.
A simple recipe for whole ranetki
The easiest way to prepare a delicious and impressive winter treat from whole mini-apples.
Required Products:
- Ranetki - 3 kg
- sugar - 2 kg
- water - 0.5 l
- cinnamon - 1 tbsp.
Preparation:
- Remove the stalks, rinse the fruits and use a toothpick or needle to make several punctures in them.
- Boil water and pour several dozen apples into it for a few seconds. This will soften the tough skin.
- After scalding with boiling water, immediately place the fruits in ice water.
- Mix sugar with the amount of water specified in the recipe and heat the syrup.
- Boil it for about 3 minutes.
- Cool the syrup and pour it into the prepared ranetki.
- This workpiece should be left for several hours to soak
- After this, place the container with jam on the stove and cook for about 20 minutes. This should be done on low heat. Add cinnamon.
- Cool the jam and leave it for 6 hours.
- Boil and cool the dessert twice more according to the same scenario.
- Pour hot jam into jars.
Transparent from whole apples of paradise with tails
The jam looks very beautiful when not only the integrity of the fruit is preserved, but also the tails. This is suitable for decorating desserts and cocktails.
Ingredients:
- apples - 1 kg
- sugar - 1 kg
- water - 1 glass
- citric acid - 0.5 tsp.
How to cook:
- Wash the fruits, but do not remove the stems. Make several punctures in the skin to prevent cracking. fruits
- Prepare syrup from sugar, water and citric acid.
- Dip the ranetki into hot syrup and cook for 10 minutes.
- Remove the container with the dessert from the heat and cool. The optimal “breathing time” is 4-5 hours.
- After this, boil the apples again for 20 minutes.
- Leave the apples for a day.
- Bring the mixture to a boil.
- Place the hot dessert into sterile jars.
Ranetka jam in slices
From large varieties of paradise apples you can prepare a delicious preparation with a citrus aroma.
Ingredients:
- ranetki - 2 kg
- sugar - 1.5 kg
- juice and zest of 1 orange
- water - 400 ml.
How to cook:
- Soak the apples in cold water and keep them there for 10 minutes.
- Wash and dry the fruits.
- Cut each ranetka 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 cover it with sugar.
- Squeeze the juice from the orange and grate the zest here.
- Infuse the preparation for several hours.
- Using a slotted spoon, remove the ranetki slices from the resulting juice.
- Place the syrup on the stove and add water to it.
- Stirring, bring this liquid to a boil.
- Place the previously removed ranetkas into the boiling syrup.
- Cook the mixture for 15 minutes. Mix everything very carefully so as not to damage the integrity of the slices.
- Remove the container from the heat and let the jam stand overnight at room temperature.
- Place the pan on the heat again and cook for 30 minutes. During this time, the mass will have time to acquire the desired thickness and attractive caramel color.
If you use the tips described below when making ranetka jam, the dessert will turn out simply amazing:
- For this type of jam you definitely need water, because “paradise apples” are dense and dry and don’t give much juice;
- cut the ranetki quickly so that they do not have time to darken;
- the taste of the dessert can be successfully complemented with vanilla, cinnamon and even cocoa;
- to determine the readiness of the dessert, look at its droplet on a cold surface - if it does not spread, then you can finish cooking;
- the transparency of the apples also indicates readiness;
- Ranetka jam can be used to decorate desserts, cakes and ice cream;
- Jam is perfectly stored in a cellar, a cool pantry or on a closed balcony.
By the way, few people know about the enormous benefits of this dessert for humans. Science has proven the ability of ranetki (and dishes made from them) to help the body fight heavy metal salts, remove radionuclides and kill pathogenic bacteria.
Ranetka jam for the winter - simple recipes with photo
Ranetki jam for the winter is very simple and tasty, regardless of whether it is made from whole apples or in slices.
What preparations for the winter can be made from ranetki - small apples?
What preparations for the winter can be made from ranetki - small apples?
Ranetki are incredibly tasty and aromatic apples. They are also called heavenly. You can make jam, jam and compote from ranetki. Here is an example recipe for jam: sort out the ranetkas and wash them under running water, place them in a colander and let the water drain. Next, place them in a volumetric container without cleaning or freeing them from the core. Pour in cold water and put it on the stove. Cook until soft for about forty minutes. Then they should be rubbed through a sieve. Add sugar to the resulting puree (for 3 kg of ranetki 2 kg of sugar) and cook over low heat for 40-50 minutes until tender.
You can prepare various preparations for the winter from ranetki.
- The most popular is jam made from whole apples. To do this, you need to take apples of approximately the same size, without a wormhole. Wash the apples and prick each apple with a toothpick near the tail. For 1 kg of apples you need to add about 1 kg of sugar, 1 glass of water, and citric acid on the tip of a knife. First boil the syrup, then add the apples and simmer for a few minutes. Leave to infuse overnight and soak in syrup. Then cook again until tender and put into jars while hot.
- You can bake the apples in the oven and, after cooling, rub them through a sieve. Add sugar to taste (about 1 liter of sugar per 1 liter of puree). boil for 5-10 minutes and roll up.
- Ranetki will make a delicious compote. You can also add pears, plums, and dogwoods to the apples. In a 3-liter jar, put (no more than 1/3 of the jar's volume) washed and cut into pieces fruits, add 1 cup of sugar, pour boiling water and immediately roll up. Turn the jars over and wrap her up for a couple of hours. Store the note in a cool place.
There are usually a lot of small ranetka apples, and therefore you can cook a lot from them different blanks. They will make good jam. Or here’s a compote of these apples and plus black rowan. Although it is possible without the latter.
A beautiful and tasty preparation for the winter from ranetki can be made according to an already proven recipe, ranetka jam. Sweet, but winter evenings the wonderful amber delicacy goes with the seagull for the sweet soul.
All the beauty and charm is in the tails of the fruit, do not tear them off. Just wash the apples and preferably pierce each one with a toothpick along the entire length of the fruit. For a kilogram of wild ranetki, take one and a half kilograms of sugar. If desired, you can add citric acid.
You can immediately sprinkle the apples with sugar and set them to cook, only a saucepan or other vessel for cooking jam with thick walls. I always prepare sugar syrup first (a glass of water for 1.5 kg of sugar), boil it a little and spread the ranetki. Do not stir, the apples should remain whole. I just periodically go up and pour syrup over them, which I carefully take with a ladle along the edges of the pan. Cook over low heat for 30-40 minutes.
I remove it from the heat, now select a plate that matches the diameter of the pan and place it on the surface of the apples so that they are in the syrup all the time; you can even place a small press on top of the plate, for example a jar of water. We leave everything for a day.
The next day I cook the ranetka jam for about ten minutes and put it hot into clean jars.
Ranetki are actually so small that fussing with them is not particularly worth the praise, so it is best to cook them whole, without even tearing off the tails.
It is done something like this (proportion: 1 kg ranetki, 1 liter water, 1 kg sugar):
The Ranetki need to be pierced in 4 places (it is best to use a wooden toothpick).
Combine sugar with water and boil until there is syrup.
After 12 hours, drain the syrup from the apples, bring to a boil and pour in the ranetki again.
Thus we repeat the procedure 3 times.
We do not drain the syrup 4 times, but boil it with the ranetki for about 10 minutes. Here, make sure that the skin does not burst, monitor the temperature.
Immediately after turning off the stove, roll it into jars.
Ranet jam. Sort the apples, wash them, and prepare them classically with the stem. Calculation for 1 kg ranet 800 g sugar, 100 g. water, lemon on the tip of a knife. It is better to select apples of the same size. Boil the syrup, prick the fruit with a needle and drop into the boiling syrup. Boil for 5 minutes. Let cool. The boiling procedure is repeated until the apples become transparent. Place in hot jars.
A compote of ranet with cherry plum is successfully obtained.
My mother says that now everyone is spoiled by an abundance of sweets, and in their childhood, jam from ranetki with tails was a favorite delicacy.
It was very convenient to take the ranetka by the tail and eat it, washing it down with tea or milk.
Ranetki jam differs from apple jam in its unusual dessert taste.
This jam is cooked like this:
1 kg of clean ranetki with tails poured over prepared hot syrup, boiled from 1 kg of sugar and a cup of water.
Let it brew overnight, and then boil for 5-10 minutes, that is, until the thickness you need, put it in clean jars. Store in the refrigerator.
From ranetki you can also cook jam in the form of a homogeneous mass and jam with whole apples.
For starters - jam. Unlike other recipes I have come across, here the body of the apple is not preserved, but rubbed through a sieve, so the apples are not pierced during the cooking process to release the juice, only individual fruits are checked for readiness (see screenshot):
Then sugar is added to the pureed mass (at a ratio of 2 to 1, usually 1 kg of ranetki - half a kilo of sugar). The mass is boiled over low heat until the desired consistency is reached. Then the resulting jam needs to be twisted and left to cool upside down.
Personally, I am confused by the abundance of sugar in this recipe. You can’t call this jam dietary. It’s a pity that the author does not indicate the specific amount of water or even the minimum time that will have to be spent to prepare the jam.
5 g citric acid
Please note the following points:
Ranetki belong to small-fruited varieties of apple trees.
Because of taste qualities the fruits of apple trees of the Ranetka variety are suitable for preparing such preparations for the winter as: transparent apple jam, jam, compote.
Since recipes for making jam and jam from ranetki have already been described here, I will try to give full recipe preparations delicious compote from apples ranetka.
To prepare the compote, we need to take Ranetki (apples), sugar (1 glass per 3-liter jar), and water.
Boil water. Place apples in sterilized jars (1/3 of the jar). Pour boiling water over the apples and leave for 10 minutes.
Pour the boiling water from the jars back into the container, add sugar (1 cup of sugar per 3-liter jar) and boil the syrup again.
Pour the boiled syrup over the ranetki apples and roll up the jars. Turn the jars over and wrap until cool. It is advisable to take the cooled jars to a cool place for storage.
Every year, the fragrant Ranetka apple trees bring a generous harvest of small apples, and at this time, from the apples of paradise, you can prepare a lot of canned products for the winter. Homemade jam made from early varieties of apples makes very tasty and aromatic jam. To prepare you will need:
Sprinkle clean, dry apples with sugar and leave overnight. The next day, add a lemon wedge to apples soaked in syrup and boil the sweet mass until tender, and pour the jam into steamed jars.
According to a similar recipe, apples of paradise can be prepared in slices for the winter. Cook the jam according to the previous recipe. The only difference is to cut the apples in half, otherwise the harvesting process is the same.
The sweet dessert will complement the taste of tea, in the preparation of filling for pastries and you can taste jam with bread.
What preparations for the winter can be made from ranetki - small apples? Useful information for everyone
What preparations for the winter can be made from ranetki - small apples? Ranetki are incredibly tasty and aromatic apples. They are also called heavenly. You can make jam, jam and compote from ranetki. Here
Options for preparing ranetki confiture for the winter
Confiture is delicious preparation for the winter, which is a cross between jam and preserves. This is very useful thing, since it is almost always prepared without adding water, or with small quantities of it.
This way, fruits, berries and other valuable components included in the confiture retain more useful properties, since they are actually steamed in their own juice.
- How to use jam?
- Reviews and comments
How to use jam?
The only disadvantage of confiture recipes is the large amount of sugar that appears in it. However, you can adjust this point according to your own preference, since ready dish It doesn't have to be sweet at all.
Many people use it as sauces, marinades and dressings for savory meats 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 the technologies for preparing marmalade from ranetki.
There are many recipes for making confiture from ranetki, and they all have their own charm. Some leave the taste of the preparation virtually pristine, that is, sour, while others, on the contrary, prefer to sweeten it. Jam and jam from ranetki for the winter - not only tasty, but also very useful preparation. Its aroma can captivate even small children, who usually treat “adult” dishes without much inspiration and enthusiasm. You can use this blank in any way you like.
Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season their meat with it to make it refined and piquant. One way or another, preparations from ranetki for the winter are nutritious and healthy, and you can’t argue with that. Let's start preparing this delicacy and choose its perfect recipe!
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 one-ingredient recipe. It is known that apples in all types are best combined with cinnamon, so it can be safely added to any version of jam or preserves, despite the original technology.
The resulting product will be guaranteed to be tasty and healthy. She will become the perfect complement for winter tea with family or friends.
To prepare standard ranetki confiture 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 all twigs and leaves must be cut off;
- You can leave the apple skins as they are very tender and are guaranteed to dissolve in the syrup when cooked. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the preparation. The cores of the fruit can be cut out or left in place at the personal discretion of the hostess. Remember that apple seeds are sometimes healthier than their pulp;
- Cut the apples in any way convenient for you (it’s better to chop them more thoroughly, but you still shouldn’t turn the fruits into puree);
- Pour the prepared ranetki into a thick-walled fireproof container and gradually cover with an even layer of sugar;
- Place the container on the fire. “Experienced” housewives claim that it is best to supplement the resulting apple-sugar mixture with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
- If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their “domesticated” counterparts. To prepare confiture from garden ranetki, half an hour will be enough;
- Pour the cooled jam into a previously prepared sterilized container and roll up. Your confiture is ready, and now throughout the fierce winter you can enjoy real forest aromas!
Wild ranetki do not darken when cooked.
Thanks to this advantage, you can safely add sugar to the mixture if you find it not sweet enough, and you won’t have to worry about spoilage of the finished product.
And, as we already mentioned, you can diversify this basic recipe with spices and spices at your discretion. Cinnamon and cloves will fit most harmoniously here, as with any other apple preparations.
It should be noted that some housewives prefer not to cut apples at all. That is, leave the fruits whole, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jam.
Recipe for apple confiture with citric acid
In addition to sugar, this recipe will contain citric acid, which will help you make the confiture even more rich, “caramel” in taste.
So, you will need:
- Ranetki – 1 kg;
- Sugar (preferably white) -1.3 kg;
- Citric acid – ¼ teaspoon;
- Water – 1 glass.
- This cooking recipe calls for the use of whole fruits 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, rinse the wounds thoroughly with water using laundry soap. Sort through them - make sure that there are no scratches or wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off twigs and leaves from the fruit;
- Once 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 ranetki in it (this should be done at the beginning of its boiling);
- Now you cannot stir the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup along the edges of the pan with a ladle and periodically pour them from above;
- Next, you should find a dense plate, approximately equal in diameter to the pan. Place it on the surface of the apples and press it with a not too heavy press (a filled half-liter jar is ideal as a mini-weight). In this state, your jam should stand for 24 hours;
- After 24 hours, remove the weight and plate, and boil the resulting clear jam again for 5-10 minutes over low heat;
- To check the readiness of the dish, remove the most from the saucepan. large apple and cut it in half. If it cuts easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then simmer the mixture 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 damage the integrity of the apples. Keep it like this delicious jam should be in a cool place. Ideal if you have a cellar in your house. But if you don't have one, place the jars in a dry, dark place, such as a kitchen cabinet or pantry.
So tasty and healthy clear jam Even your children will not refuse with a golden-honey tint. Serve it with tea, toast, or use it as a pie filling. And of course, eat whole candied fruits in winter - it’s healthy and very filling.
If you are a fan of various preparations for the winter, be sure to treat yourself and your household to ranetki confiture. And of course, treat your dearest guests to it. This dish is guaranteed to please even the most sophisticated gourmets.
You can also make sauces and dressings for other dishes from it. And don’t be afraid of its “sweetness” - even spicy ones turn out great with this sauce. meat dishes. Bon appetit!
Options for preparing ranetki confiture for the winter
Classic recipes for sweet preparations from ranetki for the winter: we make delicious confiture with a bright forest aroma! Only we have the right cooking technologies! / Based on materials from mjusli.ru