Ranetki jam for the winter, recipe. Ranetki jam: a recipe to please those who don’t like sugary desserts

Ranetki jam is a very appetizing delicacy that can be served with tea or spread on crusty bread. You can prepare the delicacy during the ripening season small apples and eat it right away, or you can store it for future use. To add a special aroma, pears, lemon and even dried apricots are often added to the dish.

How to cook jam from ranetki?

Making jam from it is not at all difficult. It turns out aromatic and very appetizing. Simple recommendations, presented below, will help you cope with the task perfectly and make the cooking process as easy as possible.

The most tender jam from ranetki is obtained when the steamed fruits are rubbed through a sieve.
The fruits can be passed through a meat grinder, which is faster than rubbing through a sieve. But this method is more acceptable when you need to process a large volume of products, because there is much more waste.
When cooking jam, the mass must be stirred all the time so that it does not stick to the walls of the dish.
Only fully ripened ranetki, which contain a lot of pectin, are suitable for cooking jam.

Ranetka jam for the winter - a simple recipe

Anyone can make simple ranetki jam. This is not a difficult matter at all, although it does require effort and time. Cook the jam in a large, wide bowl - a basin is ideal for this purpose. Due to the large surface area, the liquid from the jam will evaporate better and it will cook faster.

Ingredients:

ranetki – 1 kg;
sugar – 500 g.

Preparation

The washed ranetki are poured into a saucepan, about 100 ml of water is poured in and evaporated over low heat for about 50 minutes until soft.
Next, using a masher, grind them through a sieve.
The resulting pulp is placed in a saucepan, sugar is added and, stirring, the mass is boiled to the desired thickness.
Spread the ranetka jam over sterile jars and roll it up.

Jam from ranetki for the winter through a meat grinder

Jam from ranetki is prepared faster through a meat grinder than with other methods of preparing apples. To make the jam burn less during cooking, you can first boil the fruit mixture until slightly thickened, and then add granulated sugar and cook the delicious jam until fully cooked.

Ingredients:

ranetki – 5 kg;
sugar – 1.5 kg.

Preparation

Ranetki are peeled from the core and passed through a meat grinder.
Add granulated sugar and boil to the desired thickness, and then distribute the jam from fragrant ranetki into the jars and seal them.

Jam can be made from the most small fruits. And to speed up the process of chopping fruit, you can use modern kitchen aids, such as a food processor or immersion blender, instead of a traditional sieve. The readiness of the jam is determined by periodically running a spatula along the bottom of the container - when the resulting path tightens slowly, it means the delicacy is ready.

Ingredients:

ranetki – 1 kg;
granulated sugar – 250 g;
drinking water – 100 ml.

Preparation

Apples are cut into 4 parts, removing the core.
Add water and boil until soft.
Using a blender, turn the mixture into puree.
Add sugar and boil the jam from small ranetkas to the desired thickness, and then pour into jars and roll up.

Jam from ranetki and pears

The recipe for ranetka jam at home, presented below, will help you prepare aromatic delicacy, which has simply excellent taste, because in addition to the main component, pears and lemon are also added to it. If you want the jam to come out without sourness, then instead of lemon juice you can add grated zest.

Ingredients:

pears – 1 kg;
ranetki -1 kg;
sugar – 550 g;
lemon – 1 pc.

Preparation

Pears and ranetki are washed, cut into slices and passed through a meat grinder.
The resulting mass is boiled until thickened - this will take about an hour.
Add sugar, add lemon juice and boil until desired consistency.
Hot ranetka jam is placed in jars and sealed.

Ranetka jam without sugar for the winter

The recipe for ranetka jam without adding granulated sugar allows you to prepare a completely natural and healthy treat, but due to the fact that sugar acts as a preservative, preparations without its use may not stand for long, but ferment. To prevent this from happening, jars of jam must be sterilized in a water bath.

Ingredients:

ranetki – 1 kg;
water – 200 ml.

Preparation

Ranetki are cut into pieces, filled with water and boiled for 15 minutes.
The softened fruits are ground through a sieve and the resulting puree is boiled until thick.
The finished ranetkas are laid out on the floor liter jars and sterilize for 15 minutes, and then roll up.

Ranetki jam with lemon

Ranetka jam with lemon for the winter turns out to be especially tasty and not too cloying. It will definitely appeal to those who don’t like overly sweet preparations. Pleasant sourness and light citrus aroma make the delicacy special. In the future, it can be used as a filling in homemade baked goods.

Ingredients:

ranetki – 3 kg;
lemon – 1 pc.;
sugar – 2 kg;
water – 500 ml.

Preparation

Ranetki are filled with water and boiled until soft.
Rub the fruits through a sieve.
Add grated lemon zest and chopped lemon pulp.
Add sugar and, stirring, boil for about half an hour.
Distribute the jam into jars and seal.

Ranetki jam with dried apricots for the winter

Jam made from ranetki and dried apricots is a bright sweet dish that pleases the eye. If you are using dried apricots that are not too soft, then you must first pour boiling water over them and leave until softened, and only after that pass them through a meat grinder along with the ranetkas. You can store this jam in an apartment, that is, without a cellar.

Ingredients:

ranetki – 2 kg;
dried apricots – 300 g;
sugar – 1 kg.

Preparation

Peeled apples are passed through a meat grinder along with dried apricots, sugar is added.
Stir well, place on the stove and cook after boiling for 50 minutes.
Place thick ranetki jam into jars for the winter and roll up.

Ranetka jam in the oven for the winter

Ranetka jam in the oven turns out just as tasty as with other methods of preparing fruits. Due to the fact that when baking from apples of paradise, as they are also called, some of the moisture is evaporated, and the puree subsequently has a thicker consistency. Due to this, the cooking time for the jam is further reduced.

Ingredients:

ranetki – 3 kg;
sugar.

Preparation

Cut the apples in half, place them cut side up on a baking sheet and bake at 180 degrees for half an hour.
The finished fruits are ground through a sieve and sugar is added - for 1 liter of puree you need 600 g of granulated sugar.
Bring the jam to readiness over low heat, pour into jars and seal.

Ranetka jam for the winter in a slow cooker

Ranetka jam can be prepared in a slow cooker in the same way as traditional way on the stove. The only thing is that you won’t be able to cook a large volume of delicacies, because the size of the bowl is very limited. And in order to shorten the cooking process, the delicacy can be brought to readiness not in “Stewing”, but in “Baking”. But then you need to monitor the process more closely and stir the jam more often so that it does not burn.

Ranetki are small, pretty apples, juicy and aromatic, weighing no more than 15 g. They are happily grown in many farmsteads, gardens and dachas in our country. Like regular apples they are very useful, so it is best to use them in fresh. Housewives also prepare them for the winter: they prepare compotes, dry them, make preserves, jams and marmalade.

Probably the most delicious homemade preparation from ranetki is jam, thick, aromatic, tasty. It's nice in winter to drink a cup of freshly brewed, hot tea with a wonderful, reminiscent summer days, transparent and thick apple treat.

How to properly cook jam from ranetki for the winter at home, recipe, which one to choose? Visit the Popular About Health website, where we will look at several different recipes this dessert.

Some cooking tips

To make jam at home, experienced chefs It is recommended to use sweet or sweet and sour fruits with soft skin, as they boil easily. They may be overripe, slightly broken or wrinkled. However, they should not be rotten or moldy.
- Before you start cooking, the ranetki should be soaked in warm water for 30-60 minutes, then washed thoroughly.

To make a taste finished product more vibrant and interesting, you can add citrus fruits, cinnamon or mint when cooking. There are recipes with the addition of cocoa and nuts. Additional components add to the finished dessert original taste and aroma.

Do not reduce the amount of sugar, follow the amount indicated in the recipe. If there is not enough sugar, the finished dessert may become moldy during storage.

It is better to store jam in rolled up, well sterilized jars. So it can retain its properties for at least a year. If you do not roll it up, but keep it in the refrigerator under a regular lid, the shelf life is 6 months.

Jam recipes

Preparations from ranetki according to the classic recipe

Us will be needed: for 2 kg of apples - 1 kg of sugar.

Preparation:

Wash the ranetkas, cut off spoiled or wormy areas, remove the stalks.

Fold deep enamel pan or basin, add water, simmer over low heat until soft, about 40 minutes. Cool slightly and grind the boiled apples to a puree. This can be done using a sieve or colander. This way you will get rid of seeds and thick skin.

Place the fruit mixture back into the pan, add sugar, and cook, stirring frequently, until the desired thickness. It can be checked in a known way: drop on the nail. If the drop spreads, boil a little more. If it has only slightly lost its shape, the jam is ready. It usually takes about an hour to cook.

The real thickness can only be seen after the finished product has completely cooled. When hot, even thick jam will seem slightly runny. So pay attention to this.

Hot product Place in well-sterilized jars, screw on the lids or roll up.

If you want to make very thick jam so that it can be used for filling pies, buns, and it will not spread from sandwiches, use our next recipe.

How to cook thick jam from ranetki?

Will need: 2 kg of fruits, 1 kg of sugar.

Preparation:

Prepare the apples as we did in the first recipe. Place in a saucepan with water and cook until soft. Remove with a slotted spoon, cool slightly, and rub through a sieve.

Place the puree back into the pan (empty, without water), add sugar, and simmer over low heat for 2-3 hours. Next, everything is as before - put it in jars, screw the lids on tightly and, after cooling, place them on the shelf.

How to make jam from ranetki with oranges at home?

For this recipe Let's take more apples - 3 kg. We also need 2 kg of sugar and 1 large or 2 small oranges.

Preparation:

Prepare the Ranetki as we did earlier. Grind and place the mixture into a large saucepan. Pour in sugar and stir. Peel and cut the orange small pieces, add the pieces to the applesauce.

Bring to a boil over medium heat. As soon as it boils, immediately turn the heat to low. If necessary, add a little water (no more than a third of a glass). Boil until desired thickness - about an hour. Roll into jars.

Useful properties of ranetki

Ranetki, like any apples, are very useful. They contain large number useful substances. In particular, they are rich in pectin, carotene, glucose, and sucrose. They contain a lot of potassium, iron, B vitamins, and ascorbic acid.

It is very important that they almost never cause allergic reaction, therefore, it is with them that you can start feeding your baby, starting from 3-4 months.

Their regular use strengthens the immune system, improves metabolic processes, helps cleanse the body of waste and toxins. The peel of the fruit can be used externally for skin burns.

However, doctors do not recommend getting carried away with fresh apples when various diseases Gastrointestinal tract, as this can provoke an exacerbation of the disease. But heat-treated ranetki, including the jam made from them, will be useful to everyone without exception. So, cook it with pleasure and eat for your health! Write down recipes with ranetki in your cookbook.

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

Ranetki jam recipe: basic version

To make jam we will need:

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

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

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

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

Another recipe variation

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

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

Jam with orange peels and nuts

How to make jam from ranetki? We take:

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

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

Ranetka jam in a slow cooker

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

Jam with whole fruits

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

Tricks for making jam

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

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

Ranetki are small apples. Despite their size, they are very flavorful and juicy. The jam they make is very tasty. A jar of ranetki jam for the winter will give you memories of summer and warmth. Let's look at the basic rules for making jam. What tricks can you use to make the jam tasty?

Apples are a versatile fruit. They are useful to eat both raw and made various blanks for the winter. They contain a large amount of vitamins, microelements and a minimum of calories.

Making jam has its own characteristics. The fruits have dense pulp. This eliminates the possibility of making “five-minute” jam from them. There is no need to rush into making jam. The syrup will thicken quickly, but the apples will remain firm. Cooking the jam should take 2-3 approaches.

Do not cook a large amount of jam at once. It is not quantity that matters, but quality.

Selection of Ranetki

Ranetki - sweet variety apples with a rich aroma. When choosing fruits, you need to make sure that they are ripe and the pulp has become juicy and soft. It is not necessary to choose beautiful specimens with smooth skin. Fruits with slight damage are suitable for jam.

The apples must be sorted, washed under running water and damaged areas removed.

Options for making ranetka jam at home

Ingredients:

apples - 1 kg;
sugar - 500 g.

The amount of sugar can be increased or decreased.

Preparation:

Prepare the fruits: wash, peel, cut into pieces.
Place in a multicooker bowl and add sugar.
Select the “quenching” mode for two hours.
Open the lid every half hour and stir.
After the beep sounds, open the lid and let it cool.
Grind using a blender.
Leave for 10 minutes on the “baking” mode.

The jam in the slow cooker turns out thick and aromatic.

No sugar

Ranetka jam can be prepared without adding sugar. It will turn out natural and healthy dessert. It is important to remember that such a delicacy will not be stored for a long time.

Products:

apples - 1 kg;
water - 1 tbsp.

Cooking method:

Peel and chop the fruits. Add water and boil for 15 minutes.
Rub and boil the softened fruits.
After cooling, you can eat.

With lemon

Apple jam with lemon turns out very tasty and not too sweet. Fans of jam with sourness will appreciate it. Ideal for homemade baked goods.

Ingredients:

apples - 1 kg;
lemon - 1/3 pcs.;
sugar - 700 g;
water - 100 ml.

Preparation:

Add water to the apples and simmer over low heat for an hour.
Next, grind in any way.
Add sugar, grated lemon zest and pulp.
Cook for half an hour.

With orange peels and nuts

For preparation you will need the following list of products:

apples - 1 kg;
sugar - 500 g;
orange peel - 30 g;
nuts - 30 g.

Preparation:

Prepare the apples and bake them in the oven.
Grind using a blender.
Add sugar to the resulting puree and boil for an hour.
20 minutes before readiness, add chopped nuts and orange peels.
The result is a thick and aromatic jam.

With ginger

Ginger helps make apple jam not only tasty, but also incredibly healthy.

Ingredients:

apples - 1 kg;
sugar - 800 g;
ginger - 5 cm;
water - 500 ml.

Peel the apples. Do not throw away the waste, but add water and boil for 20 minutes on fire. Pour sugar and broth into a bowl. Bring over low heat until the crystals are completely dissolved. Add apples to the broth and cook, stirring, over low heat.

Add pre-peeled and chopped ginger to the jam. During the cooking process, it does not become soft and does not lose its useful properties. Cook the jam until thickened.

How to store jam

Dry, cool rooms are suitable for storing jam. Temperature should not be higher than 15 degrees. It's good if there is a cellar or basement. Jam, rolled into sterile jars, can be stored for 3 years.