Lazy recipe for jam from ranetki with tails. Whole ranetka jam for the winter

Autumn is the season of preparation for the long, cold winter. This is the time for preparing vegetables, fruits and berries by canning them. How pleasant it is to gather your family at a cozy table on a chilly winter evening, pour hot aromatic tea into beautiful mugs and enjoy the taste of aromatic jam made from apples or ranetki yourself.

General information about making apple jam

First, you will learn how to make apple jam, and a little lower - how to cook ranetki jam. It would seem, what could be so difficult about preparing this sweetness? But no, as in any business, there are also some tricks and secrets. How to make apple jam?

How to make delicious apple jam

In order for apple jam to turn out truly tasty, with elastic transparent slices, you need to follow some simple rules:

1. Under no circumstances should you think that any broken, crushed or rotten apples will be used for jam! The fruits should be freshly picked, firm, with dense, not loose pulp. Of course, you can also cook it from apples that have been lying around for a couple of weeks, but in this case it is unlikely that you will be able to achieve honey-like transparency; the jam will most likely turn out cloudy.

2. Many late varieties of apples are suitable for making jam, but experienced housewives prefer time-tested crops such as Anise, Gloster, Semerenko, Borovinka, and, of course, the beloved Antonovka. The fruits of the listed varieties are dense enough not to boil into mush.

3. Intact, fresh fruits must be washed well. Cut large apples into slices, and divide small ones into quarters or halves. Pour the chopped apples into boiling water and cook for no more than 5 minutes.

5. How much sugar should I take? Each housewife has her own opinion on this matter. Some people like sugary-sweet jam, while others prefer a sweet and sour savory taste. According to the general rules for making jam, 900 to 1500 grams of granulated sugar are taken per kilogram of apples.

6. To determine the readiness of apple jam, you can use this simple method: take a little syrup into a teaspoon and drop it on a saucer. The drop should be dense, not spread into a puddle, that is, maintain its shape. When properly prepared jam, the glaze has an amber-transparent, honey color.

Amber apple jam recipe

Ingredients:

Late variety apples 3 kg;

Sugar 2.5-3 kg.

Wash and dry the fruits. Divide each apple in half, carefully remove the core, cut into even, approximately equal-sized slices and place in layers in a large enamel pan. Sprinkle each layer with sugar. Do not stir! Cover with a clean towel and leave for 5-8 hours. After this time, when the apples have given up all their juice, you can begin the cooking process. The apple-sugar mixture must be boiled over low heat for 5 minutes, removed from the stove and left alone for 7-9 hours. Repeat this procedure 3-5 times (as long as you have the patience). Do not allow strong seething under any circumstances. It is not advisable to stir the apple pieces so as not to disrupt the integrity. It’s better to drown them with a wooden spoon. Pour hot jam into well-washed jars.

The jam prepared according to this recipe turns out to be unusually aromatic, with clear syrup and smooth caramel-honey apple slices.

Ranetki jam

"How to make jam from ranetki?" - you ask.

The jam made from these small apples is distinguished from all others by its indescribable fresh, bright taste and the unusual appearance of whole fruits floating in syrup.

How to make jam from ranetki so that it is not only tasty, but also benefits our body, strengthens it and increases vitality?

There are two types of this sweetness: whole ranetka jam and with tails. The whole difference, as you understand, is that the stalks are either removed or not. Children love jam made from ranetki with tails.

Recipe for jam from ranetki variety Amber Apple

Ingredients:

Ranetki - 3 kg;

Sugar - 2 kg 500 gr;

One and a half liters of water;

Grated lemon zest.

Wash the fruits and pierce each wound in several places with a thick needle. Pour apples into boiling water in small portions for a few seconds, then

Remove them with a slotted spoon and place them in ice water. This procedure will allow them to become softer.

To prepare the glaze, add all the sugar to hot water and let it simmer over low heat for about three minutes. Cool the resulting syrup to room temperature, pour it over the prepared ranetkas, and leave to soak for at least four hours. After the required time has passed, the glaze with fruits must be boiled, stirring gently occasionally, for approximately 20 minutes. At this stage, you can add lemon zest to the jam. Remove from heat and leave for 6-7 hours. Repeat the boiling procedure two more times. Pour into jars while hot.

It turned out that the question of how to make jam from ranetki is not at all difficult.

Enjoy your winter tea party!

Many adults, when they see the “paradise apples” that are often found in the store, immediately remember the taste of clear jam from ranetki with a tail, which was cooked by their grandmothers. It is not difficult to reproduce the delicacy, because the recipes do not contain any special difficulties or requirements.

Ranetki are tiny fruits that belong to the huge apple family. The fruits have no less advantages than their larger counterparts - a high content of nutrients, vitamins, and useful elements. Another common feature is that when prepared for the winter, ranetki look no worse.

The duration of cooking canned food for the winter should not exceed half an hour, otherwise the fruit will boil too much and you will end up with a puree. It is not necessary to make jam only from ranetkas - apples go well with other fruits, even citrus fruits.

Preparation of the main ingredient

When planning to make jam from tiny fruits, you need to remember that it is recommended to use green fruits - they will not turn into porridge in the preparation. The only requirement that must be observed is to first prick each apple with a toothpick. It is not necessary to remove the tails - they will not spoil the taste at all.

Important! Be sure to thoroughly rinse the fruits and dry them on a napkin. Before washing, check the quality of the fruit - there should be no stains, dry or rotten spots on it.

How to make jam from ranetki with tails?

There are many options for preparing preparations from fruits from which the tail has not been removed.

Even if you don’t have time for preservation, you shouldn’t refuse delicious jam - it is recommended to use a slow cooker, which will greatly facilitate the process.

The presence of a tail does not affect the cooking time - the jam is usually prepared in no more than half an hour. Only in some recipes it is indicated that the delicacy needs to be cooked longer, but the quantity of ingredients is usually indicated there in large quantities, and additional components are often present.

Jam from small ranetki with a tail

Whole small fruits are used to prepare an amazing delicacy, replete with useful substances. It is important to use green, firm varieties that will not turn into mush when cooked.

Preparation:

1. Send the fruits (1 kg) pricked with a toothpick into the container in which the cooking will take place.
2. Pour in sugar (850 g), stir, add 200 ml of water.
3. Leave for 5 hours, stirring occasionally.
4. Cook for 20 minutes with constant stirring.

Pour into sterilized hot containers and seal.

Transparent wild ranetki jam with a tail

To prepare preserves, it is not necessary to use varietal fruits - you can make delicious jam from wild fruits.

Preparation:

1. After washing, prick each fruit.
2. Prepare the syrup - bring water (300 ml) to a boil, add sugar (1 kg), wait until the sweet crystals are completely dissolved.
3. Place the fruit in the bubbling liquid and cook, stirring gently, for half an hour.

After capping, turn the containers upside down and cover with a blanket. Place in a cool place once completely cooled.

Tsar's jam from ranetki with tails

Previously, such jam was prepared in the oven, baking fruits with nuts, but now it is possible to prepare the delicacy using simpler recipes. Preparation:

1. Wash and dry apples (1 kg).
2. Peel and cut the lemon into pieces, chop the walnut kernels (200 g).
3. Add lemon slices and nut paste to the fruit.
4. Pour the mixture with sugar (800 g), send it to the oven to simmer at 100 degrees, cooking time - 3 hours.

There is no need to pour the finished jam into glass containers, seal, sterilize or cool at room temperature - immediately send it for storage in the basement.

Ranetka jam with a tail in a slow cooker

To prepare preserves from tiny apples in a slow cooker, you will need preliminary preparation - cover the ranetki with sugar for a day. Only after this should you start cooking, otherwise the fruits will remain hard.

Making jam is simple:

1. Sprinkle ranetki (1 kg) with sugar (750 g) directly into the bowl.
2. After a day, turn on the “Baking” mode and cook for a quarter of an hour.
3. Add the juice squeezed from two lemon slices to the mixture and turn on the multicooker for another quarter of an hour.

Place the finished treat into jars, seal tightly, and turn over.

Ranetki tails are a special delicacy that jam tasters often like as much as the preserve itself. There is no need to deprive your family or close friends of the pleasure of enjoying this delicious preparation, in which, in addition to delicious fruits, no less tempting tails swim - at least a few jars should be prepared with this wonderful addition.

The recipe for jam from ranetki with tails is quite simple, but despite its simplicity, the result is a very tasty, marmalade delicacy!

Ingredients

Step-by-step recipe for making jam from ranetki with tails with photos

So, let's get to work:

Wash the apples thoroughly.

Then dry the fruits by transferring them to a paper towel.

Now cook the syrup. Pour water into the pan, add sugar and boil the ingredients.

Before turning off the heat, add citric acid to the syrup, foam will appear.

Place the prepared apples into the syrup.

Place the container with the contents back on the fire and cook for 15 minutes.

Then turn off the heat and let the jam cool. Thus, cook the jam in three batches, after the last batch, pour the delicacy into jars and roll up the lids. That's all, you have convinced yourself that the recipe for jam from ranetki with tails is indecently simple!

Video recipe for Ranetka jam with tails

Recipe for jam from paradise with tails

So, in order to make jam according to this recipe you will need:

Ingredients:
water – 600 milliliters;
lemon - 1 citrus;
paradise apples – 1 kg;
sugar – 800 grams.

Now let's get down to work:

1. First, wash the apples thoroughly, you can use a brush, cut off the receptacle, leaving 2/3 of the length near the pedicel.
2. Now you will need a wooden toothpick, use it to prick each apple.
3. Now blanch the apples by placing them in boiling water for a couple of seconds and immediately placing them in cool water.
4. Prepare the syrup. Pour water into a clean saucepan, add sugar and boil for 3 minutes.
5. Then filter the syrup, that is, strain through a piece of gauze and put it on the fire again, let it boil. Then turn off the heat and let the syrup cool.
6. Pour the cooled syrup over the apples, let them sit for 20 minutes. Then put the apples with the syrup on low heat, let them boil, cook them for 10 minutes. Then set aside and let it sit for 4 hours.
7. After the specified time has passed, bring the jam to a boil again and add a few lemon slices, cook the delicacy for 10 minutes.
8. Repeat this procedure again after four hours.
9. After the last cooking, pour the jam into jars, roll up the lids, cool and you can take it to the basement for storage, and in winter enjoy this delicious, truly heavenly jam!

I carefully sort through the apples. I rinse with running water. For jam I use apples without wormholes or cracks.

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.


I put the hot, aromatic jam into 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.

Prepare a sweet preparation from small apples - ranetki in syrup. Ranetki come in different flavors, this slightly affects the final product. In addition, ranetkas come in different degrees of looseness, which also affects the result: whether the apples crack or not during the heat treatment. Therefore, soft ranetki are sometimes pierced with a wooden stick at the base, this slightly prevents the fruit from cracking during cooking.

Ranetki prepared for the winter in syrup are the same compote, but it contains more sugar, and the jars are completely filled with fruits, because... in this case, the main component is not the liquid, but the ranetki themselves. They turn out soft, sweet and sour, and very pleasant to the taste.

It is customary to serve ranetki in syrup as a dessert, filling the glasses completely with ranetki and pouring syrup over them. And the filling can also be diluted and served separately as a compote, which is also very profitable - you can save on jars when preparing compotes.

Prepare the ingredients according to the list.

Rinse the ranetki well and let the water drain. Trim the stems.

Blanch the ranetki in boiling water for 1-2 minutes.

Fill sterile jars with hot ranetki. Cover with sterile lids while you prepare the filling.

Add sugar and citric acid to taste to the water in which the ranetki were blanched. Boil it.

Pour boiling syrup over the ranetki and roll up immediately. Wrap in a blanket and leave until cool.

You can store apples in syrup indoors, but it is better in a cool place.

Ranetki in syrup are ready for the winter! In 2-3 weeks they will be completely ready for use, soaked in syrup, and will have a pleasant, soft sweet and sour taste. The filling will acquire a very rich apple taste with a hint of tartness and a beautiful color. Bon appetit!