Transparent jam from ranetki with tails for the winter

Greetings to all blog guests! If you are here, it means you have decided to make jam from ranetki with tails for the winter. I really love this delicacy and, naturally, I share my recipes with you.

There is a worldview that people serve their winter preparations only to household members. But guests are not presented with such a simple treat. But this workpiece is an exception to the rule. I assure you: there is no shame in including amber jam even on the menu of a gala dinner. The “marmalade” delicacy will be absolutely loved by gourmands.

Content:

Jam from whole ranetki with tails in sweet syrup
Step-by-step recipe for winter jam from heavenly apples
Transparent jam from ranetki with tails in a slow cooker (video)

Before cooking, carefully sort the fruits. They must be free of wormholes, dents and other defects. Otherwise, the workpiece will not stand for a long time. Well, it will look unappetizing. And, since we are making clear jam from whole apples, it is better to take fruits of the same size.

Jam from whole ranetki with tails in sweet syrup

Do you want to make healthy “chupa chups”? Then this recipe is your option. In the classic version, thick jam is made from ranetki and traditional syrup. But if you want to add subtle notes to the dessert, you can add a little cinnamon, nuts or lemon slices.

Believe me, this delicacy will be royally delicious. Its memorable smell captivates from the first moments. This is a dessert worthy of a reputable feast.

Ingredients:

Ranetki – 1.5 kg;
Sugar – 1.5 kg;
Lemon – half of the fruit;
Water - a few liters...

How to make jam:

Step 1. Carefully wash the apples. And fill them with ice water. Leave for 20-30 minutes and rinse the fruits again. Then carefully pierce them with a toothpick at the base. It is necessary to pierce deep enough.

This procedure is necessary to maintain the integrity of the fruit during heat treatment. Otherwise, during cooking the skin will burst and the berries will not be whole.

Step 2. Fill a large saucepan with 3 liters of water and boil it. Afterwards, remove the container from the stove and pour apples into it. Hold for 1 to 5 minutes. The time directly depends on the size of the fruit. For example, if we are talking about cherry-like ones, there are enough minutes.

At first the fruits are very dense, but after blanching they will become much softer.

Next, pour cold water over the fruit. And put it in the refrigerator overnight (that is, in the dark) .

Step 3. Let's start making syrup.

Remember: for a kilo of apples you will need the same amount of sugar and 200 ml of water.

Pour the appropriate amount of sugar into boiling water. Cook the syrup over medium heat.

Step 4. After the sugar has dissolved, let the syrup simmer for another 7-10 minutes. Next we immerse the ranetki into it. And using a chef’s spatula, carefully mix the contents in the basin. Apples should be well bathed in sweet water. Remove the dishes from the heat. Cover the container with a kitchen towel and leave for 5-8 hours.

Step 5. After leaving for many hours, you will be able to find the sugared syrup. Don't be alarmed: the dessert is not spoiled, everything is fine with it. Place the pan back on the heat, set the flame to medium and bring the mixture to a boil.

Cook for 7-10 minutes, not allowing the liquid to boil too much, otherwise the fruits will burst.

During heating, use radial movements to ensure uniform heating of the wounds.

Step 6. Let the treat sit until it cools completely. And then cook it again for 10 minutes. Squeeze lemon juice here: this will protect the syrup from crystallization.

Step 7. That's all, our delicacy is ready. Just don’t rush to pack it into jars. Let it cool. Roasted fruits are brittle. If you use a ladle to scoop up jam, you will naturally damage the integrity of the fruit.

We pack the chilled jam into sterile containers. You can store the dessert in a cold place until next year.

Step-by-step recipe for jam from Ranetka heavenly apples

Even the most picky gourmet will love this delicacy. In general, this is logical: its refined smell and gentle taste captivate from the first spoon.

Most apple desserts are made with cinnamon. And this option is no exception. And to give the delicacy light refreshing notes, you can add cardamom seeds.

Compound:

Fruits of paradise – 2 kilos;
Sweet sand – 2 kg;
Water – liter;
Cardamom – 2-4 grains;
Cinnamon stick.

Manufacturing customization:

1. We sort out the Ranetki and wash them. We remove the leaves and leave the tails.

2. Cook the syrup. Add sugar to the heated water and simmer the solution over medium heat until the sweet crystals dissolve. Be aware that the liquid must be transparent.

3. Throw the ranetki into the seething solution. And boil for a couple of minutes on low heat. Remove the pan from the stove, cover the vessel with a lid and forget about it for 10 hours.

4. After soaking, place the container on the stove again. Add spices (optional) and cook for about 15 minutes over low heat.

The treat is ready. Cork it in any container and store it in the cellar or refrigerator until spring.

Transparent jam from ranetki with tails in a slow cooker

This method will greatly facilitate your work. Naturally, you will have to carry out the same preliminary work as in previous recipes. But you won’t have to stand at the stove and constantly stir the syrup. The magic unit will free you from such a mission.

Absolutely, my friends, I admit honestly, cooking in a slow cooker is a complete pleasure. Do you have any doubts? Then try this recipe.

Compound:

Tiny apples – kilo
Water – 100 ml;
Sugar – 200 g;
Cognac – 2 tablespoons;
Big lemon;
Walnut kernels – 190 g;
1 bay leaf.

How to cook:

1. We sort and carefully wash the ranetki. We make deep punctures in them with a toothpick.

2. Scald the citrus with boiling water. Squeeze the juice out of it and strain.

3. Pour water into the multicooker bowl and add sweet sand. Turn on the “Cooking” mode on the unit.

4. Immerse the ranetki in the boiling syrup. Throw in the bay leaves and pour in the lemon juice. Set the appliance to “Baking” mode for 25 minutes.

5. After the signal has sounded, remove the bay leaf from the bowl. And on the contrary, add nuts and cognac here. We simmer the delicacy in the same production mode for another 15 minutes. At the end of processing, we distribute it into a sterile container and preserve it.

I am sure that armed with these recipes, you can make a unique dessert. Well, so as not to lose useful tips, click on the social network buttons. I wish you inspiration and say goodbye to new delicious meetings!

Transparent jam from ranetki with a tail - savory and unique recipes for amber sweetness

Transparent jam from ranetki with a tail is a delicacy. Almost all housewives will agree with this, because small tart apples, soaked in sweet syrup and a beautiful smell, are presentable in appearance, which allows you to enjoy them both as an independent sweet dessert and as a beautiful decoration for cakes and pastries.

How to make jam from ranetki with tails?

Jam made from transparent paradise apples with tails is somewhat different from fruits cooked using the usual method. The fact is that ranetki lack juicy pulp, so they are pierced through with a toothpick, poured with sweet syrup and set aside for several hours to soak. Then, boil in three steps for 10 minutes, at intervals, and leave until cool.

Delicious jam from ranetki with tails will only be obtained if high-quality fruits are available. It is better that the apples are size 1: this way they will cook moderately and will look more appetizing when served.
The amount of sugar for preparation depends on the taste of the fruit. Typically, sugar and berries are taken in a 1:1 ratio; for very acidic fruits, the amount of sugar increases by 1.5 times.
To make the jam transparent, add citric acid or juice; to improve the taste, add citrus zest, ginger, and cinnamon.

Jam from small ranetki with a tail

Jam made from ranetki with a tail is a popular delicacy in Siberia and the Far East. Local housewives are famous for making jam from apples with a diameter of 1.5 to 3 cm, so they know that it is important to soak small ranetkas correctly. To do this, they are boiled in syrup and left under pressure for a day, as the usual recipe asks for.

ranetki – 2 kg;
sugar – 2.5 kg;
water – 500 ml;
citric acid – 1/4 teaspoon.

Pierce each apple with a toothpick.
Pour sugar and citric acid into water and boil until the crystals dissolve.
Immerse the ranetki in the syrup and cook over low heat for 10 minutes.
Cover the apples with a plate and place under weight for a day, then boil for 8 minutes and spread the clear jam from small ranetkas with a tail into sterile jars.

Transparent wild ranetka jam with a tail

Fans of ordinary, but no less tasty delicacies, can make jam from wild ranetki with tails. This variety of apples has a special forest smell and contains a lot of pectin, which adds viscosity and thickness to the jam. It should be noted that wild ranetki are much tougher than garden ones, so the cooking time is increased to 40 minutes.

wild ranetki – 3 kg;
sugar – 3.5 kg;
water – 700 ml.

Fill the washed ranetki with water, add sugar and cook over low heat for 40 minutes.
Divide into jars.

Tsar's jam from ranetki with tails

Those who want to welcome guests on a grand scale will need a recipe for jam from paradise apples with royal tails, because in addition to the excellent combination of paradise apples with lemon slices and nuts, which give the jam a honey color and thickness, the delicacy is baked in the oven using ancient technology, which makes it memorable and worthy the king himself.

ranetki – 1.5 kg;
sugar – 2 kg;
water – 400 ml;
lemon – 1 pc.;
walnuts – 250 g.

Pour water over sugar and boil until smooth.
Place the prepared ranetki, peeled lemon slices, crushed nuts into the syrup and simmer for 10 minutes.
Transfer to a pot and cook at 250 degrees for 20 minutes.
Reduce the temperature and cook the ranetki jam completely transparent for 3 hours.

Ranetka jam with cinnamon tail

Gourmets with a sweet tooth will literally prefer jam from paradise apples with tails with the addition of cinnamon. Above all, this is a beautiful way to easily and easily vary the taste, and taking into account that the spice is a traditional addition to various apple desserts, there is no doubt that the jam will turn out even more flavorful.

ranetki – 1 kg;
sugar – 1.2 kg;
water – 150 ml;
cinnamon - a pinch.

Boil syrup from sugar and water, put chopped ranetki in it and cook for 7 minutes.
Leave the workpiece for 5 hours.
Repeat the function twice.
During extreme cooking, add cinnamon and place the clear jam from ranetki with a tail into jars.

Jam from yellowish ranetki with tails

Any recipe for jam ranetki with tails has its own personality. The fact is that apples of paradise differ in variety and, for the reason given to us, differ in taste, structure and appearance. Thus, yellowish fruits are characterized by juicy pulp, skin the color of the sun and a very sour, tart taste, which a huge amount of sugar will help remove.

ranetki – 1 kg;
sugar – 1.5 kg;
water – 350 ml.

Prick the Ranetki and blanch for 3 minutes.
Boil syrup from water and sugar and immerse the ranetki in it for 4 hours.
Boil for 5 minutes and set aside again.
Repeat the process again and divide the jam into jars.

Lazy recipe for jam from ranetki with tails

Lack of time is not a reason to give up the fragrant sweetness, because clear jam from whole ranetki can be cooked according to a “lazy” recipe. This method will allow you to avoid repeated heat treatment of fruit, which will reduce production to 2.5 hours, most of which will be needed for infusion and cooling of the product.

ranetki – 2.5 kg;
sugar – 2.5 kg;
water – 600 ml.

Prick the ranetki with a toothpick and blanch for 5 minutes.
Boil syrup from water and sugar and dip the ranetki into it.
Cook the fruit over low heat for 30 minutes.
Leave for 2 hours and pour into jars.

Ranetka jam with a tail in a slow cooker

Jam from whole ranetkas with tails in a slow cooker will turn out no worse than in ordinary dishes. A modern unit will not only preserve all the nutritional and aesthetic properties of the fruit, but will also provide convenience to housewives: during classic cooking, they had to move the container with the delicacy from place to place, which is impossible when working with a multicooker.

ranetki – 1 kg;
sugar – 1.3 kg;
water – 250 ml.

Cook the syrup from water and sugar in the “Steam” mode.
Place the prepared ranetki in it and leave for 8 hours.
Boil the jam in “Steam” for 5 minutes and set aside again.
Repeat the process 3 times.

The usual recipe for clear ranetka jam with a tail for the winter

Almost all adults, when they see “paradise apples”, which 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.

Individualities of making jam from ranetki

Ranetki are tiny fruits that belong to the large apple family. The fruits have no less advantages than their big brothers - the highest content of nutrients, vitamins, and necessary parts. Another common feature is that when prepared for the winter, ranetkas don’t look any worse.

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

Preparation of the main ingredient

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

Fundamentally! It is imperative to carefully wash the fruits and dry them on a napkin. Before washing, check the properties of the fruit - they should not have stains, dry or rotten areas.

How to make jam from ranetki with tails?

There are many options for making preparations from fruits that have not had the tail removed.

Even if you don’t have time for preservation, you shouldn’t give up on delicious jam—it’s recommended to use a slow cooker, which will make the process much easier.

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, and the amount of ingredients is usually indicated there is huge, and there are often additional components.

Jam from small ranetki with a tail

Whole small fruits are used to prepare a great delicacy, replete with useful substances. It is important to use greenish durum varieties that do not turn into porridge during cooking.

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

Pour into sterilized hot containers and seal.

Transparent wild ranetka jam with a tail

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

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

After capping, turn the containers upside down and cover with a blanket. Send to a cold space after it has cooled completely.

Tsar's jam from ranetki with tails

Previously, such jam was prepared in the oven, baking fruits with nuts; at the moment, it is possible to prepare the delicacy according to the most common recipes. Manufacturing:

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

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

Ranetka jam with a tail in a slow cooker

To make preserves from tiny apples in a slow cooker, preparatory preparation is useful - cover the ranetkas with sugar for a day. Only after this should you start cooking, otherwise the fruits will remain tough.

Making jam is simple:

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

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

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

Jam from whole ranetki with a tail: transparent and tasty

Almost everyone remembers how our grandmothers made us transparent and very tasty jam from ranetki with a tail when we were children. Just thinking about it makes my mouth water. Therefore, it is with pleasure that I share the recipes for that same dessert made from heavenly apples.

It can be prepared from both varietal and wild fruits. It doesn't cook quickly, but you're unlikely to get tired. It’s not even necessary to cut the Ranetki. All you have to do is create punctures, and the tiny fruits will simply cook completely.

Your task is to prepare the ingredients, watch the action, 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

A fragrant sweet jam made from ranetkas in a beautiful color. Its transparency is achieved by long-term cooking. And cinnamon gives it a pleasant aftertaste.

ranetki – 1.7 kg;
cinnamon – 0.5 tsp;
1.7 kg sugar;
half a lemon, cut into slices;
water – 500 ml.

On a note! Citrus can be replaced with citric acid (0.5 tsp).

Let's take dry, unsullied “paradise apples”, cut off the tails a little and cut off the inflorescences.
Use a skewer to pierce each wound in 3 places.
Pour water into a saucepan and put on fire.
When it boils, add sugar and citrus slices.
Mix the ingredients well 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 function, leave until completely cooled and boil again. As a result, it takes 3 days and 6 boils to make.
After extreme 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 jam from yellowish ranetki completely - recipe with photo

Beautiful in appearance and incomparable in taste - this is what jam comes out of from yellowish soft ranetkas. We cook the fruits together with the tails. It’s healthier and easier to get out of the jar.