Unusual and delicious recipes for ranetki jam

Preparatory activities

Like wild apples, ranetki are small, greenish-yellow, fragrant, with a tart taste. They ripen in September, they cannot be stored for a long time, so they try to immediately process them. They are used to prepare fruit drinks, confitures, but the most popular is jam from whole apples with tails, in winter it warms and pleases with one of its looks, not to mention its delicate taste. Now there are varieties that ripen in summer, delighting in red, they also make wonderful jam.

To prepare this dessert, choose only whole, undamaged fruits with intact skin, no wormholes or bruises. The fruits are thoroughly washed, sometimes even pre-soaked in cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately preserve their integrity during cooking. Too long tails (stalks) are recommended to be cut by a third, but you do not need to get rid of them at all, otherwise half of the charm will be lost.

Since apples are very hard, they need to be blanched for a couple of minutes, dipped in boiling water, and then poured over with cold water. To do this, use a colander or linen (gauze) bag. You can simply pour boiling water over, close the lid tightly, wait 3 minutes, drain the water (you can then use it to make syrup), rinse with cold water.

The cooled apples are pricked several times with a sharp wooden toothpick. It is undesirable to use metal needles for this procedure, unless made of stainless steel.

Video "Ranetki Jam"

In this video, you will learn how to cook delicious amber jam from heavenly apples whole at home.

The best recipes

There is more than one recipe for delicious paradise apple jam, here you can choose, experiment. Dessert from some ranetki will turn out to be tasty and aromatic, but the addition of other fruits and spices will significantly change the taste and aroma.

Paradise apples whole

Ranetki, welded whole with tails, have excellent taste and appearance. For them you will need:

• 1 kg of apples;
• 900 g sugar;
• 1 glass of water.

To keep the fruit intact, cooking is stretched over several sessions:

1. Syrup is cooked from sugar and water in which apples were blanched.
2. Prepared fruits are poured with hot syrup, shake the dishes slightly, leave to cool completely.
3. The cooled mass is brought to a boil over low heat, boiled for no more than 5 minutes, and left for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until cooked, laid out in sterilized jars, rolled up.

With oranges and cinnamon

Citrus fruits and cinnamon add usefulness, exquisite aroma and new taste to the usual jam. For 1 kg of apples take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:

1. The oranges are peeled, divided into slices, you can even cut the slices in half so that they are proportional to the small apples. They are placed in a saucepan, poured with water, boiled for several minutes to soften.
2. Sugar is added to the oranges, all crystals are completely dissolved.
3. Apples are added to the hot mass, brought to a boil, removed from heat, left "until tomorrow."
4. The jam can be cooked right away, but the apples can fall apart. To avoid this, the dessert is boiled for several days, you don't even need to stir it, it's better to just shake the dishes. The cinnamon is added in the last step. Then they put it in jars, roll it up.

In a slow cooker with cognac

The slow cooker will help you cook the dish in one go. To do this, 1 kg of prepared ranetki, 900 g of sugar, an incomplete glass of water is placed in a bowl, the "Stew" mode is turned on, and left for 2 hours. It would be a good idea to check the jam a few times, shake it slightly, or stir it gently.

Opening the multicooker for the last time, add 2 tbsp to the mass. l. cognac. The result obtained will certainly delight you with a new aroma.

With walnuts in the oven

An oven can also be a hassle-free experience and help keep raikas intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. You need to turn on the oven while it heats up to 250 ° C, boil the syrup, dip the crushed nuts into it, cut into pieces the lemon and ranetka previously peeled from the skin. All this is boiled for 10 minutes, and then transferred to a saucepan, or better, an earthen bowl, and put in the oven.

After boiling the mass, the temperature is lowered to 100 ° C, baked for 3 hours. The result is a golden honey jam with an original taste and delicate aroma with citrus notes.

Transparent delicacy

Chinese jam without adding other fruits, cooked in several steps, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese women themselves, then you need to use citric acid.

Syrup is boiled from 1.5 cups of water and 1 kg of sugar, poured onto the prepared raki, ¼ part of a teaspoon of citric acid is added, the dishes are shaken, and the mass is allowed to cool. Then you need to bring the jam to a boil several times over low heat and set aside until it cools completely. The finished delicacy will delight you not only with the thickened syrup, but also with translucent fruits, as if glowing from the inside. They can be safely used to decorate cakes or pastries, served with cream for coffee.

The main thing is to keep the fire slow, avoid rough stirring with a spoon, it is better to just shake the dishes sometimes. Fully prepared jam in containers is laid out cold, covered with lids or even parchment, stored in the cold.