Recipes for clear ranetki jam in syrup for the winter, with or without water, in a slow cooker and on the stove

Paradise apples are small-sized fruits, the average weight of which does not exceed 9-15 grams. Jam is made from tart, juicy ranetki from mid-August to the end of September, when the fruits ripen and fill with juice. This fragrant dessert is so pleasant to serve with hot tea on long autumn and winter evenings. Do you want to amuse your loved ones or amaze your guests? We offer several favorite recipes for making sweets that will take up a worthy place in your culinary collection.

1 Individualities of making jam from ranetki
2 Choosing the main ingredient
3 The most common recipe for a slow cooker
4 Whole ranetka jam
5 Jam from ranetki with tails
6 Clear ranetka jam for the winter
7 Ranetka jam with cinnamon
8 Ranetki jam in slices
9 Ranetka jam with orange
10 How long does ready-made jam last?

Individualities of making jam from ranetki

Paradise apples differ from other types in size and taste. Almost everyone refuses to eat the fruits without preparatory processing because of their tart, astringent taste. But the high pectin content makes ranetki an ideal starting material for jams, preserves or marmalade. In terms of the content of necessary substances, they do not differ enough from ordinary apples, but the fruits are small in size. Ranetki are often cooked whole, sometimes without even removing the stem.

Before cooking, the skin of the whole fruit is pierced in several places to release the juice. You will need more sugar than for ordinary apples, since ranetkas taste more sour. The amount of water depends on what result you want to get. Little water is added to the classic dessert, as the apples are quite juicy. But if you need to cook the fruits in syrup, increase the amount of water.

Choosing the Main Ingredient

For making desserts, experienced housewives recommend using the Yantarka Altai variety. The yellowish fruits are distinguished by their juiciness, distinct odor and sour, strong taste. To cook apples whole, select fruits without damage to the skin or wormholes. Wild fruits are the least susceptible to pests, and they can also be used to make preserves. If you come across greenish, unripe apples, you should not give them up. Such ranetkas will also make beautiful jam if you follow the manufacturing technology.

The most common recipe for a slow cooker

A multicooker noticeably speeds up the process of making dessert, and also allows you to do without the use of special utensils. The method is suitable for those housewives who want to make a little jam to pamper their family. The fruits are prepared and placed in a multicooker bowl, filled with liquid. Select the “Baking” function from the menu and set the timer for 20 minutes.

After the time has passed, add sugar and cook for the same amount. Fry the mixture into prepared containers, seal it, then turn it over, covering it with a thick cloth (A collection of different and interacting tissues form organs) . For this recipe you will need 0.5 kilograms of apples, 100 ml of water, a full glass and another 6 tablespoons with the top of sweet sand.

The usual recipe for making jam from ranetki for the winter

Ranetki are tiny apples, sometimes weighing up to 15 grams. Despite their “large” size, these fruits are very popular among housewives. The jam made from ranetki is considered a real masterpiece, and recipes for this sweet in almost all families are passed down from generation to generation.

Individualities of making jam from ranetki

When planning to prepare an unusual and delicious jam for which ranetki will be used, you need to know several features of these fruits. The first thing to understand is that there are several types of apples; for making preserves, it is recommended to take Yantarka Altai, which has juicy pulp, a delicious smell and good taste.

Tiny fruits are liked not only by housewives, but also by pests, so you will have to be vigilant when purchasing and preparing raw materials - warped fruits will have to be thrown away or it will take a long time to remove wormholes.

Wild ranetki can also be used to make the preparation - they are smaller than varietal fruits, but are occasionally damaged by pests.

Choosing the Main Ingredient

On the store counter you can see a veritable assortment of ranetki, among which greenish fruits predominate. Some housewives are afraid to take them, worried that they will remain hard when preserved. The fears are unfounded - even slightly unripe fruits are perfectly boiled in jam, especially if you follow all the tips and recipes.

The most common recipe for a slow cooker

The introduction of a multicooker in making jam will help significantly save time. You can prepare a piece of small ranetki quickly and without hassle:

Wash the fruits (500 g), remove the stems, place in the multicooker bowl.
Pour water (100 ml) over the fruit and turn on the “Baking” mode for 10 minutes.
Sprinkle almost finished ranetki with sugar (350 g).
In the “Baking” mode, cook the jam until ready (about half an hour).

Place the finished apple treat in a jar, seal it immediately, no need to twist it. It is recommended to simply wrap the container with a towel. This quantity of goods yields 0.7 ml of jam.

Whole ranetka jam

Most often, the fruits of ranetki are consumed whole in making preserves. This delicacy looks very presentable - tiny fruits float in the thick syrup.

Pour sugar (500 g) into a large container and spread it in an even layer.
Add 1 kg of whole fruits (it is recommended to prick each apple with toothpicks in several places in advance).
Sprinkle sugar (500 g) on top, leave the ranetki in such a “coat” for a day to let the juice flow.
If not enough water is released, add 50 ml of water.
Place the container on the stove; do not create a powerful fire. Without allowing loud seething, boil for a quarter of an hour.

Seal the jam from whole fruits placed in jars immediately, turn it over, and wrap it warmly in a blanket. Send for storage after complete cooling.

Jam from ranetki with tails

It is not necessary to remove the tail from every fruit, which takes a lot of time - you can send the fruits for preservation without preparatory treatment. All you need to do is wash it thoroughly.

Mix the prepared apples with sugar (800 g of sweet component per 1 kg of fruit).
Send to a cold room for a day - during this period of time the juice should appear.
Place on the stove, cook for 20 minutes, pour into the mixture the juice squeezed from 2 lemon wedges.
Boil for another 5 minutes, pack.

Fundamentally! Be sure to twist the finished preserves. To extend the cooling time, it is recommended to insulate containers with workpieces.

Transparent ranetka jam for the winter

To prepare thick, transparent jam that will serve as a good dessert, you don’t have to mess around. Best Recipe:

Bring a mixture of 400 ml water and 1 kg sugar to a boil.
Pour the bubbling syrup over the apples and leave for 3 hours.
Place the fruits in syrup over low heat and cook, stirring, for half an hour.

Place the workpiece in containers, cap it, and after cooling completely, send it to a cold room.

Ranetka jam with cinnamon

Preserved apples with a hint of cinnamon are a good addition to family tea. Making jam is simple:

Prick each of the small apples (1 kg) with a toothpick.
Prepare syrup (mix 200 ml of water, 700 g of sugar, cinnamon stick, cook until the sweet crystals completely disappear).
Place the fruits in boiling liquid and cook until tender (half an hour).

Pack the canned apples and send them for storage after capping.

Ranetka jam in slices

If the apples are large, you can prepare a preserve in which the fruits will be cut into slices - in a transparent thick syrup such pieces look very presentable.

Cut the fruit (1.5 kg) into quarters.
Add sugar (1.2 kg).
Boil the mass of chopped fruits for half an hour, stirring and skimming off the foam.

Place in sterile jars and seal with metal lids.

Ranetka jam with orange

Adding citrus fruits to the preparation will give the jam an unusual smell and taste. Creating a treat is simple:

Cover the chopped fruits (800 g) with sugar (600 g), add water (30 ml), and put on fire.
Cook, stirring, for half an hour.
Squeeze the juice from 3-5 orange slices directly into the boiling mixture and simmer for another 5 minutes.

Place the savory jam into jars, close them, and after cooling completely, place them on shelves in the basement or in the refrigerator.

How long is it stored?

Ranetki do not differ enough from ordinary apples in terms of the content of the necessary parts, and one of the features of these fruits is the duration of storage of the preparations. Jam made from tiny fruits is stored in a cold place for at least a year.

Whole ranetka jam

Ingredients

Water – 0.5 cups

Citric acid - on the tip of a knife

169 kcal
8 hours
10 min.
8 hours 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

Ranetki were popularly dubbed “apples of paradise.” True, it is not clear why - their taste is far from heavenly! More often than not, these apples are tart, hard in taste, and sometimes even have a bitter taste. Despite this, apples of paradise are very useful, because... contain a lot of pectin, potassium, vitamins P, B among all apples in general.

To make jam, they often take whole fruits because of their small size. From time to time it is customary not to pick off the tails, this is a kind of “cocktail” option, and it’s just comfortable to take jam apples by the tail while drinking tea in a warm home environment.

Prepare all the products for making ranetka jam according to the list.

Wash the fruits thoroughly, dry them, and pierce them at the base with a toothpick.

I ended up with rather long remains from the peduncles, so I simply cut off some of the tops, however, this caused some of the apples to boil, creating a jelly-like mass.

Pour sugar into a saucepan and add water.

Dip the cooked apples into the syrup and bring to a boil, removing the foam.

Cool the whole small apple jam and bring it to a boil again, add citric acid and cinnamon, simmer for another 5 minutes over low heat and turn off the stove. Cool the jam and put it into jars. Some of the apples remained completely intact, while others were boiled, creating a delicious, thick, jelly-like, fragrant mass. Apples contain a huge amount of pectin, which provides this thickness.

And absolutely, the boilability of ranetki depends on the variety. From the indicated number of apples two 350-gram containers of jam came out. You can store whole ranetki jam in the cupboard, but it is better in the refrigerator.

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 completely transparent ranetki jam 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.