TOP 10 usual recipes for making jam from ranetki for the winter

TOP 10 usual recipes for making jam from ranetki for the winter

Even a novice housewife who has not previously dealt with canning can make jam from ranetki for the winter according to the usual recipe. A delicacy made from such small apples comes out breathtakingly fragrant, sweet and slightly sour in taste. Pumpkin, oranges, pears, bananas, cinnamon or dried apricots will help complement the already magical taste properties.

• 1 Subtleties of making jam from ranetki for the winter
  • 1.1 Selection and preparation of fruits
  • 1.2 Sterilize the container
• 2 The best recipes for confiture from Ranetki apples
  • 2.1 Traditional version
  • 2.2 Cooking in a slow cooker
  • 2.3 Wonderful transparent confiture in slices
  • 2.4 Assorted pear
  • 2.5 Required preparation with pumpkin
  • 2.6 Exotic recipe with oranges
  • 2.7 Jelly from ranetki with banana
  • 2.8 Spicy treat with cinnamon
  • 2.9 Making jam without sugar
  • 2.10 Ranetki with dried apricots
• 3 Terms and conditions of storage

Subtleties of making jam from ranetki for the winter

The process of making such preservation for the winter is not much different from the usual one developed for apples.

But at the same time, there are certain aspects that need to be taken into account:

• It is better to get jam by grinding it through a fine sieve after steaming using the comfortable method, and not by simply passing it through a meat grinder or grinding it with a blender;
• You can use a meat grinder, but not in all recipes, but be sure to remove dense seeds from any fruit;
• It is absolutely necessary to remove the protruding light foam when stewing - this will immediately remove the matte color and prevent pieces of rackets from burning, which can spoil the taste and smell of the entire composition.

But any work will go down the drain if you choose the ranetki yourself incorrectly. Therefore, special requirements are imposed on their choice.

Selection and preparation of fruits

Only ranetki are taken that are already extremely ripe. This is necessary not only because they will taste better. Maturity also describes the amount of pectin. If there is enough of it, the jam will turn into jam, and you won’t have to add different thickeners. In addition, ripe fruits will provide a soft, dense and juicy texture to the product.

But it is not at all necessary to choose only apples that have an impeccable appearance. They may have flaws, but only those that have not yet led to decay. The Ranetki must be carefully sorted out, seeds and warped sides removed, and washed (you can soak them for several hours to remove all the dirt).

Apples can contain various insects and worms. In order not to cover the jam along with them, you need to put the ranetki in a container and add a little salt (one teaspoon per liter of composition). Wait half an hour - all the insects should float to the top.

Sterilizing the container

There are no special requirements for sterilization of containers. The size of the jars is selected depending on how much jam they plan to contain. Both liter and even three-liter containers are suitable.

First, you need to inspect the jars for chips, scratches and various damages. Those that have these are not allowed to be taken. Then they are painstakingly washed with detergent and soda. Rinse in cool water and set to sterilize. You can choose any successful method: on the top of a bubbling kettle, in the microwave or in the oven. The lids are also sterilized, but not in the oven or microwave, but in a saucepan with bubbling water.

10 simple step-by-step recipes for making ranetka jam for the winter

Ranetki jam is a savory delicacy that is prepared for the winter according to the usual recipe. The warm and fragrant mass is spread on bread or served directly with tea. To make the dessert even more fragrant, fruits, vegetables and spices are added to the mixture.

Individualities of making confiture from ranetki for the winter

The manufacturing process will be easy if you adhere to the following rules:

1. To obtain jam in the form of jelly, the mass is ground through a sieve after steaming.
2. If you have to work with a huge number of apples, a meat grinder is used for chopping.
3. During cooking, the mass is constantly stirred.

It is not recommended to move too far from the pan. The jam sticks to the walls, and burnt pieces spoil the taste and appearance of all the sweets.

Specificity of the choice of raw materials

For jam, apples that have had time to fully ripen are taken. They contain a lot of pectin, which is why the jam turns out wonderful. Ripe fruits have juicy and soft contents.

For jam, it is not necessary to choose every apple with an impeccable appearance. Jam is prepared even from slightly warped fruits. The ranetkas are sorted out, washed, and damaged areas are removed.

Preparing containers

Before cooking, prepare the usual set of equipment. You need a saucepan and a wooden spoon for stirring. From containers, you will need containers of even the smallest size. The container is sealed with ordinary tin lids or screw caps.

How to make jam from ranetki?

Preparing jam is easy even at home. There are many recipes for making sweets.

Regular recipe

List of ingredients and their quantities:

• Ranetka apples - 2 kg;
• sweet sand - 1 kg.

1. The washed apples are boiled over low heat for 1 hour.
2. After cooling, the pulp is ground through a sieve.
3. Sugar is added to the acquired mass. The ingredients are cooked until the mass becomes thick.

The finished jam is poured into jars and rolled up.

With oranges

During the manufacturing process, orange juice and peel are used. Apples are cut into slices and mixed with orange juice and zest. The mass is infused for 3-4 hours.

The slices are removed from the container, and water is added to the juice. After boiling, the pulp is returned to the bowl. The ingredients are cooked together until a caramel color is obtained.

With bananas

Ranetki are a sweet variety of apples, and after making jam with the addition of bananas, the mass becomes even sweeter. You can balance the taste with citric acid. Jam made from apples and bananas is used as pie filling.

Transparent confiture in slices

• ranetki - 1.5 kg;
• sugar - 1.5 kg.

1. Apples are cut into thick slices.
2. The fruits are placed in a container, and the layers are sprinkled with sugar. In this form, the mass is infused for at least 10 hours.
3. Cook the apples over low heat after boiling for 5 minutes. The jam is cooled and left overnight (that is, in the dark) to infuse.
4. In the morning the procedure is repeated.

After the third cooking, the mass is put into jars and stored for the winter.

Cinnamon

The fragrant spice added to apples is considered a classic. The prepared jam will be even more delicious and fragrant. During production, cinnamon is used in powder form.

Before cooking, the core of apples is removed, and the pulp is crushed using any method. The fruit mass is boiled with sugar for 40 minutes after boiling. The jam is cooled and sent to the stove for the second cooking step. At the end of production, cinnamon powder is added to the jam.

With lemons

Ranetki with lemons are an ideal combination for those who do not like sugary taste. The delicacy turns out even more delicious with the addition of citrus fruits. Under the influence of juice, not only the taste of the dessert changes, but also its color. It becomes the brightest.

With pears

Jam made from these fruits must have a uniform thickness. To do this, before cooking, the fruits are crushed to a pulpy state. After adding sugar, boil until cooked. The more time the mass spends on the stove, the thicker it will be.

The stove with the pot of jam does not turn off. The jars are alternately filled with the sweet mass during the cooking process and rolled up with lids.

With pumpkin

One of the most unusual combinations of fruits and vegetables to create a sweet dessert for the winter. Because of the orange color of the pumpkin, the jam takes on an unusual color. The taste of the vegetable is not felt in the finished dish, and a person who does not like pumpkin will be sure that he is eating apple jam.

When cooking the dessert, a small amount of water is used, because apples and pumpkin are not very juicy.

Multicooker recipe

Making dessert for the winter can even be done in a slow cooker. The “quenching” mode or any similar mode reduces the frequency of stirring, which simplifies the manufacturing process. Thanks to the individuality of the bowl, the mixture cooks moderately and does not burn. Jam from the slow cooker comes out thick and fragrant.

Sugarless

The sugar-free dessert is completely natural, which indicates its usefulness. Sweet sand is a preservative that allows the preparations to be stored for a long time. So that the dessert does not spoil and all efforts are not in vain, follow a few tricks.

The finished jam is poured into jars, after which they are sterilized. After this, the filled containers can be rolled up. The shelf life after this increases.

Rules for storing sweets

Ranetki are stored without problems in the pantry, cellar or basement. The room does not have to be wet, and the temperature is within 10-15 ℃. It is unacceptable for jars of treats to be exposed to direct sunlight.

The jam will become candied if the temperature in the room where it is stored constantly changes. Mold and rust may also develop on the lids. The last two points reduce the shelf life of sweets. A prepared batch of jam costs from 1 to 3 years.

Jam from ranetki

Jam from ranetki with photo.

Jam

Production time: 1 hour 0 minutes