What can be made from yellow ranetki. Jam from whole ranetkas for the winter. Amber jam from ranetki

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

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

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

Preparation of the main ingredient

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

How to make jam from ranetki with tails?

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

Jam from small ranetki with a tail

Ingredients:

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 the addition of walnuts. 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 has passed, the jam can be poured into jars.

Jam from ranetki and small apples with the addition of lemon, an excellent filling for cakes, pies, puff pastries and buns. In winter, it can be consumed with tea to boost immunity. With its smell and taste of lemon, it will charm every guest who visits you. The resulting jam is thick, amber in color, and lemon will give it a refined taste. This recipe is very easy to prepare. In the autumn, when fallen ranetki and apples lie under the apple tree, it would be a pity if they disappeared. They make a wonderful jam with a citrus flavor.

Not everyone likes apple jam, but if you add lemon, you get an excellent preparation for the winter that hardly anyone will refuse. On long winter evenings, it will be pleasant to sit and drink aromatic tea with amber jam with citrus flavor. Try baked buns or muffins with this wonderful filling. If you make jam according to this recipe once, you will remember it every year. If you have apples and apples in your garden, then you will only spend money on lemon and sugar. In stores, you will no longer find such a valuable product for this price.

It is proposed to use not whole fruits, without tails, or cut ones, then the ranetka jam will be transparent or amber.

how to make clear jam from ranetki

Ingredients:

ranetki and small apples - 1200 g,
sugar - 900 g,
medium-sized lemon - 1 pc.,
drinking water - 200 gr.

Cooking process:

Let's collect the ranetki and sort through them. It is better to take hard varieties. Wash them thoroughly under running water and cut them into thin plastic pieces. Discard the core. There is no need to remove the peel; it will give the jam a rich color. Place the chopped slices in a small bowl and sprinkle with sugar.

Grind the washed lemon together with the crust in a blender. It is advisable to remove the seeds from the lemon so that they do not impart bitterness to the finished product.

Add the lemon mixture to the chopped ranetkas. Mix everything and leave for two hours. Then, over low heat, continuously stirring the contents in the cup with a wooden spatula, bring to a boil. Once it starts to boil, turn it off and, without stopping, stir until all the sugar has dissolved. Let the jam sit for another couple of hours so that the apple pieces are soaked in the sweet syrup. When the time is up, turn it on and cook for 25 minutes on the lowest setting. Turn off the heat and let the jam sit for a while until it cools down. It turns out to be a beautiful and appetizing jam from ranetki in slices.

Place the thickened mass, similar to jelly, in a clean, sterilized glass container, close with sterile lids and put in a cool place.

This preparation is perfect as an addition to pancakes, pancakes or cheesecakes.

Ranetki is a variety of apples distinguished by rather small fruits that rarely reach a weight of more than 15 grams. Apples have a bright sweet taste with a slight sourness and a wonderful aroma. Apple trees of the Ranet variety are very prolific and produce a lot of harvest. Housewives make compotes and confitures, jams and preserves, apple wine and other tasty and aromatic preparations from ranetki.

Recipe for ranetki jam for the winter

Many housewives do not know that from small apples (ranetki) you can make rich and very tasty jam with a delicate aroma. And this is really so!

Ingredients

ranetki – 1 kg;
sugar – 1.3 kg;
filtered water – 100 ml.

On a note! You can add original notes to the original recipe using lemon juice or grated ginger.

Cooking method

Recipe for jam from whole ranetki

An excellent dessert would be whole ranetka jam, with clear amber-colored syrup and bright, aromatic fruits. A jar of this delicacy will take you from the cold winter to the hot August summer and give you a good mood.
Beautiful heavenly jam looks very impressive in a vase when it contains not only whole apples, but also with tails. They can be used to decorate various desserts, cakes and pies.

Ingredients

To make jam from ranetki with tails, for several jars you will need:

apples;
sugar;
water;
vanillin or vanilla sugar.

For a kilogram of fruit, take the same amount of sugar and one glass of water. If you have a lot of apples, then increase the amount of sugar and water according to the indicated proportions.

Cooking method

Whole ranetki jam recipe

Original heavenly jam made from small apples will delight all those with a sweet tooth. This unique preparation for the winter has an amazing property: the fruits look as if they were glazed. This sugar jam will be an excellent independent dessert, and it is very easy to prepare, since the recipe for the sweet is simple and straightforward. In appearance, the delicacy seems honey-amber, but the taste is superior to many other delicacies that are prepared for the winter.

Ingredients

ranetki – 1 kg;
sugar – 1 kg;
water – 1 glass.

Note! You should also prepare 1 large pan and several toothpicks or skewers.

Cooking method

Using a step-by-step recipe for whole ranetka jam with photos, making a fragrant and rich delicacy will not be difficult.

Video recipes for jam from ranetki

I want to watch video recipes for ranetki jam not only to learn how to prepare this delicacy, but also to simply enjoy the wonderful view of these little delicacies.

Ranetka is a variety of small apples that ripens in the autumn. The fruits have a delicious aroma and a rather sour taste. That is why ranetka is rarely consumed in its pure form. Often, these small, as they are often called, apples of paradise are used to prepare homemade preparations for the winter. The jam made from aromatic fruits turns out first-class!

Many housewives neglect to create a delicious delicacy from ranetki for the winter. They can be understood, because the apples are so small (average weight - 15 g) that it will take hours to process them. However, modern cooking offers recipes for preparations that do not require peeling the fruits from seeds and tails, as well as cutting them. Jam made from whole ranetki is a real extravaganza of taste and aroma. Candied apples in syrup can be used to decorate various desserts, prepare compotes, or eat on their own.

The recipe that we bring to your attention is very simple, but quite lengthy. After all, in order for the apples to retain their neat shape, they will need to be cooked for three days. However, you should not think that this is too labor-intensive a process. You will only need to bring the jam to a boil once every 7-8 hours.

The result of your efforts will delight all your loved ones. The beautiful appearance, delicious taste and magical aroma of the contents of the jars will delight you throughout the winter.

To prevent the dessert from becoming sugary, we will add lemon to it. And if you want to give it an original aroma, then 100-200 g of wild pears will cope with this task with a bang.

TIME: 24 hours

Average

Servings: 6

Ingredients

Ranetki – 1 kg;
Sugar – 1 kg;
Water - 210 ml;
Lemon – 0.5 pcs.

Preparation

To create transparent jam from ranetkas with tails, you can use any type of these tiny apples. These can be wild fruits or their cultivated counterparts.

To make the jam syrup transparent and thick, you will need the same amount of sugar as apples.

We also need some drinking water and half a lemon. Thanks to the citrus, the jam will retain its appetizing appearance longer.

All ingredients are prepared, which means you can start creating our amazing dessert. Rinse all apples under running water. Prick each fruit with a needle or any other convenient object over the entire surface.

Pierce the central part with a thicker skewer - this is necessary so that the syrup is well absorbed into the middle of the fruit.

Boil any amount of water in a saucepan. The main thing is that all the apples fit there later. Turn off the heat and place the prepared ranetki into boiling water.

After one minute, drain the boiling water from the apples and immediately pour ice water over them. Place the container with ranetki and liquid in the refrigerator. For the next 8 hours, you can forget about apples and go about your business.

After 8 hours the process can be continued. Pour sugar with water in a thick-walled bowl. Place the container on the fire and, stirring frequently, bring its contents to a boil. Boil the syrup for 5 minutes. It is necessary to achieve complete dissolution of sugar crystals.

Turn off the heat and immerse the ranetki in the hot syrup.

Cover the container with future homemade jam with a clean towel. Leave the fruits to steep for 24 hours.

After a day, bring the jam to a boil over low heat. Squeeze the juice of half a lemon into it. Boiling should occur over very low heat for several minutes.

The boiling procedure should be repeated several more times after the syrup has completely cooled. It is necessary to achieve an amber and seemingly transparent color of the ranetki.

Once the desired color of the jam is achieved, distribute the dessert into sterilized jars. Seal containers tightly with metal lids. If the workpiece will be in a cool place, you can also use plastic twists.

From the indicated volume of fruit you will get 1.2 liters of jam. Bon appetit, and have a delicious winter with apple flavor!

Tsar's jam from ranetki with tails

It’s not for nothing that jam made from ranetki with tails received such a loud name. The dessert has a truly royal taste and appearance. Due to the fact that the tiny fruits are kept in syrup under pressure for 24 hours, each apple is thoroughly soaked in the sweet “marinade”. The amazing taste of the dessert owes much to citric acid. After all, thanks to it, the delicacy does not turn out to be cloyingly sweet, but has a very delicate and pleasant taste. This luxurious jam is suitable for special occasions, such as receiving dear guests.

Ingredients:

Citric acid – 0.25 tsp;
Ranetki – 2 kg;
Drinking water – 0.5 l;
Granulated sugar – 2.5 kg.

Preparation

To prepare royal jam, you can also use any type of baby apples: Wild, Red, Amber, Raspberry, “Long” or “Siberian” variety. The dessert will be delicious in any case. First, sort through all the apples, removing spoiled fruits. Rinse each fruit thoroughly under cold water and then prick with a toothpick.

Now you need to boil the syrup. Pour drinking water into a saucepan. Add all the granulated sugar and citric acid there. Stirring occasionally, bring the liquid to a boil over moderate heat. Boil the syrup for a few more minutes until all the white grains are completely dissolved.

Dip the ranetki into the boiling syrup.

Cook everything together over low heat for another 10 minutes. Remember that the contents of the saucepan should be gently stirred from time to time with a wooden spatula.

Remove the saucepan from the heat. Cover the apples with a flat plate. Its size should be smaller than the diameter of the pan so that a load can be placed on the container.

All that remains is to install the press on the plate. This function can be performed by a bottle or small pan filled with water. Leave the apples under pressure for 24 hours.

After 24 hours, remove the load and place the pan with the future dessert over low heat. Stirring frequently, bring the jam to a boil, then cook for 8 minutes.

Place the hot jam into sterile jars.

Roll up the containers with the dessert made from small apples with lids, after dipping them in boiling water.

Amber jam from ranetki

Jam with such a beautiful color can be made from red varieties of apples of paradise. These include the “Long” species, Raspberry, Amber and Red ranetka. Making such jam for the winter is not much different from creating other types of this dessert. The delicacy is boiled until it acquires a transparent color, and then poured into small jars. Even the most picky people will surely appreciate the taste of this jam.

Ingredients:

Granulated sugar – 1.8 kg;
Purified water – 2.5 tbsp.;
Red Ranetki – 1.5 kg;
Citric acid – 2 pinches.

Preparation

Sort through the apples, removing all wormy, rotten or dead fruits. Wash the main component under a large stream of running water. Pierce each mini apple with a toothpick, moving from the center to the tail.

In a separate bowl, prepare a syrup from purified water, granulated sugar and citric acid. After it has boiled for 5 minutes, place the apples in the sweet liquid.

Cook everything together for another 5 minutes after boiling. Cover the bowl with the jam with a towel and leave it on the kitchen counter until it cools completely.

Once the dessert is quite cold, return it to the stove. Bring the jam back to a boil, then cook for 5 minutes. Cover the container again with a towel and wait until its contents have cooled completely.

Repeat the “cooking - cooling” procedure several more times. As soon as the jam acquires a beautiful amber-transparent color, it is ready.

Distribute the dessert into pre-sterilized jars. Roll them up with metal lids after dipping them in boiling water for a few minutes.

Ranetka jam in a slow cooker

Modern housewives are accustomed to the fact that a multicooker makes cooking easier for them. Usually, making jam in a kitchen assistant takes very little time. However, Ranetkas are very whimsical in this regard. Even with the help of a multicooker, it will take a lot of time to prepare jam from paradise apples. But the result will be worth it! Delicious, amazingly beautiful jam made from whole and delicious fruits will brighten up your winter days and lift your spirits even on the gloomiest day.

Ingredients:

Hot water – 400 ml;
Ranetki – 1.4 kg;
Granulated sugar – 1.5 kg.

Preparation

Prepare the apples in the standard way: sort, wash and pierce with a toothpick or needle.

Pour granulated sugar into the multicooker bowl. Pour all the hot water there.

Turn on the “Cooking” mode and set the time to 10 minutes. During this time, the contents of the bowl should be stirred with a silicone spatula so that the sugar does not stick to the walls of the container. The cooking time may need to be increased slightly. It depends on the power of your device. Be guided by the appearance of the syrup - all the sugar should dissolve, and it itself should become quite viscous.

Now turn off the multicooker. Place the ranetki in the hot syrup. Press them down with a flat plate so that all the apples are completely covered with liquid. Otherwise, the fruits will darken. Leave the future dessert in this state overnight (8-10 hours).

After 8-10 hours, select the “Jam” mode (“Multi-cook”, “Dessert”, “Stewing”, “Baking” are also suitable). Set the time to 60 minutes.

After the beep, turn off the device and leave the jam in the bowl (without opening the lid) for 24 hours.

A day later, boil the jam again in the same mode as the previous time, for one hour.

Now put the whole, beautiful apples into sterilized jars, fill them with syrup, and screw the lids on the containers.

Note to the owner:

After the jam is sealed, turn the jars upside down and wrap them in a warm blanket. Wait for the workpieces to cool completely, and then move them for storage in a dark, dry room.
You can diversify the taste of the dessert with freshly squeezed lemon or orange juice, as well as a small amount of chopped citrus zest.
Cinnamon, cardamom, nutmeg and vanilla will give the jam an original flavor and fabulous aroma.

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

Recipe No. 1

Ingredients:

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

How to cook:

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

Recipe No. 2

Ingredients:

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

How to cook:

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

Bon appetit!