Jam from Ranetki apples. Transparent jam from ranetki

Ranetka is a variety of small apples that ripens in autumn time. The fruits have a delightful aroma and are quite sour taste. This is why ranetki are rarely used in pure form. Often, these small, as they are often called, apples of paradise are used to prepare homemade preparations for the winter. The jam made from aromatic fruits turns out first-class!

Many housewives neglect to create a delicious delicacy from ranetki for the winter. They can be understood, because the apples are so small (average weight - 15 g) that it will take hours to process them. However, modern cooking offers recipes for preparations that do not require peeling the fruits from seeds and tails, as well as cutting them. Jam made from whole ranetki is a real extravaganza of taste and aroma. Candied apples in syrup can be used to decorate various desserts, prepare compotes, or eat on their own.

The recipe that we bring to your attention is very simple, but quite lengthy. After all, in order for the apples to retain their neat shape, they will need to be cooked for three days. However, you should not think that this is too labor-intensive a process. You will only need to bring the jam to a boil once every 7-8 hours.

The result of your efforts will delight all your loved ones. The beautiful appearance, delicious taste and magical aroma of the contents of the jars will delight you throughout the winter.

To prevent the dessert from becoming sugary, we will add lemon to it. And if you want to give it an original aroma, then 100-200 g of wild pears will cope with this task with a bang.

Taste Info Jam and marmalade

Ingredients

Ranetki – 1 kg;
Sugar – 1 kg;
Water - 210 ml;
Lemon – 0.5 pcs.

How to make delicious jam from whole ranetki with tail

To create transparent jam from ranetkas with tails, you can use any type of these tiny apples. These can be wild fruits or their cultivated counterparts.

To make the jam syrup transparent and thick, you will need the same amount of sugar as apples.

We also need some drinking water and half a lemon. Thanks to the citrus, the jam will retain its appetizing appearance longer.

All ingredients are prepared, which means you can start creating our amazing dessert. Rinse all apples under running water. Prick each fruit with a needle or any other convenient object over the entire surface.

Pierce the central part with a thicker skewer - this is necessary so that the syrup is well absorbed into the middle of the fruit.

Boil any amount of water in a saucepan. The main thing is that all the apples fit there later. Turn off the heat and place the prepared ranetki into boiling water.

After one minute, drain the boiling water from the apples and immediately pour them over ice water. Place the container with ranetki and liquid in the refrigerator. For the next 8 hours, you can forget about apples and go about your business.

After 8 hours the process can be continued. Pour sugar with water in a thick-walled bowl. Place the container on the fire and, stirring frequently, bring its contents to a boil. Boil the syrup for 5 minutes. It is necessary to achieve complete dissolution of sugar crystals.

Turn off the heat and immerse the ranetki in the hot syrup.

Cover the container with future homemade jam with a clean towel. Leave the fruits to steep for 24 hours.

After a day, bring the jam to a boil over low heat. Squeeze the juice of half a lemon into it. Boiling should occur over very low heat for several minutes.

The boiling procedure should be repeated several more times after the syrup has completely cooled. It is necessary to achieve an amber and seemingly transparent color of the ranetki.

Once the desired color of the jam is achieved, distribute the dessert into sterilized jars. Seal containers tightly with metal lids. If the workpiece will be in a cool place, you can also use plastic twists.

From the indicated volume of fruit you will get 1.2 liters of jam. Bon appetit, And have a delicious winter with apple flavor!

Teaser network

Tsar's jam from ranetki with tails

It’s not for nothing that jam made from ranetki with tails received such a loud name. The dessert has a truly royal taste and appearance. Due to the fact that the tiny fruits are kept in syrup under pressure for 24 hours, each apple is thoroughly soaked in the sweet “marinade”. Amazing taste dessert owes much to citric acid. After all, thanks to it, the delicacy does not turn out to be cloyingly sweet, but has a very delicate and pleasant taste. This luxurious jam is suitable for special occasions, such as receiving dear guests.

Ingredients:

Citric acid – 0.25 tsp;
Ranetki – 2 kg;
Drinking water – 0.5 l;
Granulated sugar – 2.5 kg.

Preparation

For cooking royal jam You can also use any type of baby apples: Wild, Red, Amber, Raspberry Ranetka, the “Long” or “Siberian” variety. Delicious dessert it will work out anyway. First, sort through all the apples, removing spoiled fruits. Rinse each fruit thoroughly under cold water, and then prick with a toothpick.

Now you need to boil the syrup. Pour drinking water into a saucepan. Add all the granulated sugar and citric acid. Stirring occasionally, bring the liquid to a boil over moderate heat. Boil the syrup for a few more minutes until all the white grains are completely dissolved.

Dip the ranetki into the boiling syrup.

Cook everything together over low heat for another 10 minutes. Remember that the contents of the saucepan should be gently stirred from time to time with a wooden spatula.
Remove the saucepan from the heat. Cover the apples with a flat plate. Its size should be smaller than the diameter of the pan so that a load can be placed on the container.
All that remains is to install the press on the plate. This function can be performed by a bottle or small pan filled with water. Leave the apples under pressure for 24 hours.
After 24 hours, remove the load and send the pan with the future dessert to slow fire. Stirring frequently, bring the jam to a boil, then cook for 8 minutes.

Place the hot jam into sterile jars.

Roll up the containers with the dessert made from small apples with lids, after dipping them in boiling water.

Amber jam from ranetki

Jam with such a beautiful color can be made from red varieties of apples of paradise. These include the “Long” species, Raspberry, Amber and Red ranetka. Making such jam for the winter is not much different from creating other types of this dessert. The delicacy is boiled until it acquires a transparent color, and then poured into small jars. Even the most picky people will surely appreciate the taste of this jam.

Ingredients:

Granulated sugar – 1.8 kg;
Purified water – 2.5 tbsp.;
Red Ranetki – 1.5 kg;
Citric acid – 2 pinches.

Preparation

Sort through the apples, removing all wormy, rotten or dead fruits. Wash the main component under a large stream of running water. Pierce each mini apple with a toothpick, moving from the center to the tail.
In a separate bowl, prepare a syrup from purified water, granulated sugar and citric acid. After it has boiled for 5 minutes, place the apples in the sweet liquid.
Cook everything together for another 5 minutes after boiling.
Cover the bowl with the jam with a towel and leave it on the kitchen counter until it cools completely.
Once the dessert is quite cold, return it to the stove. Bring the jam back to a boil, then cook for 5 minutes. Cover the container again with a towel and wait until its contents have cooled completely.
Repeat the “cooking - cooling” procedure several more times. As soon as the jam acquires a beautiful amber-transparent color, it is ready.

Distribute the dessert into pre-sterilized jars. Roll them up with metal lids after dipping them in boiling water for a few minutes.

Ranetka jam in a slow cooker

Modern housewives are accustomed to the fact that a multicooker makes cooking easier for them. Usually, making jam in a kitchen assistant takes very little time. However, Ranetkas are very whimsical in this regard. Even with the help of a multicooker, it will take a lot of time to prepare jam from paradise apples. But the result will be worth it! Delicious, amazingly beautiful jam made from whole and delicious fruits will brighten up your winter days and lift your spirits even on the gloomiest day.

Ingredients:

Hot water – 400 ml;
Ranetki – 1.4 kg;
Granulated sugar – 1.5 kg.

Preparation

Prepare the apples in the standard way: sort, wash and pierce with a toothpick or needle.
Pour granulated sugar into the multicooker bowl. Pour all the hot water there.

Turn on the “Cooking” mode and set the time to 10 minutes. During this time, the contents of the bowl should be stirred with a silicone spatula so that the sugar does not stick to the walls of the container. The cooking time may need to be increased slightly. It depends on the power of your device. Be guided by the appearance of the syrup - all the sugar should dissolve, and it itself should become quite viscous.

Now turn off the multicooker. Place the ranetki in the hot syrup. Press them down with a flat plate so that all the apples are completely covered with liquid. Otherwise, the fruits will darken. Leave the future dessert in this state overnight (8-10 hours).
After 8-10 hours, select the “Jam” mode (“Multi-cook”, “Dessert”, “Stewing”, “Baking” are also suitable). Set the time to 60 minutes.
After the beep, turn off the device and leave the jam in the bowl (without opening the lid) for 24 hours.
A day later, boil the jam again in the same mode as the previous time, for one hour.
Now put the whole, beautiful apples into sterilized jars, fill them with syrup, and screw the lids on the containers.

Note to the owner:

After the jam is sealed, turn the jars upside down and wrap them in a warm blanket. Wait for the workpieces to cool completely, and then move them for storage in a dark, dry room.
You can diversify the taste of the dessert with freshly squeezed lemon or orange juice, and small quantity chopped citrus zest.
Cinnamon, cardamom, nutmeg and vanilla will give the jam an original flavor and fabulous aroma.

Nowadays, few people have an apple tree with small apples in their garden plot. In another way they are also called heavenly. Ranetki jam turns out to be very tasty, jelly-like and reminds someone of the taste of childhood. There are a large variety of recipes, varying in ingredients and their quantities, the main ones being heavenly apples. You can prepare them for the winter whole, in slices, with tails, in sugar syrup, with various spices, in the oven and in a slow cooker. Each method deserves special attention and consideration.

Delicious whole paradise apple jam

It’s easy to prepare a delicacy from whole ranetkas. It is important to follow the cooking recipe exactly.

Have to take:

apples 5 kg
granulated sugar 4 kg
water 3 l

Preparation:

Take ripe but not overripe berries. Shorten the stem of each apple, leaving a third of the length.
Pierce all the apples with a toothpick in several places.
Place the prepared ranetki in boiling water for 3 minutes in a metal colander.
After berries, immediately dip in cold water.
Leave the apples to cool. At this time, sugar syrup is being prepared. Mix sugar with water in a saucepan and bring to a boil. Strain the syrup through double cheesecloth and bring to a boil again.
Let the sugar syrup cool slightly. Pour over the berries and cool completely.
Then cook again over low heat for 10 minutes. Remove from the stove and let it brew.
After 5 hours, heat the jam again and let it simmer for 10 minutes. In this case, the contents should not be mixed, but only slightly shaken. This is necessary to preserve a beautiful whole type of fruit. After 5 hours, repeat this step.
Its beautiful amber color will indicate the readiness of the jam. Next, it is sterilized cold. You can enjoy the wonderful taste on winter evenings.

Paradise apple jam with tails

For jam from apples with tails, you can use wild ranetka. Small, sour-tart-tasting berries produce very healthy treat, which is prepared as follows.

Have to take:

ranetki 1 kg
water 1.5 cups
sugar 1.3 kg
1 large lemon

Preparation:

Wash the apples well with a brush under running water.
Prick the skin of each ranetki in several places with a wooden toothpick.
Place the apples in a gauze bag and immerse in boiling water for 3 seconds.
Then take a large container, maybe an enamel basin. Mix sugar and water in it over low heat and boil for 3 minutes.
Place the ranetki into the cooled syrup and leave for 4 hours. During this time they will become saturated with sugar taste. Gently shake the basin periodically.
Then boil the contents for 5 minutes and leave again for 4 hours. Then repeat the procedure and add lemon juice, also gently shaking the jam.
You can put the dessert in jars after it has cooled.

Clear ranetka jam with citrus

Apple jam will be transparent if you add citric acid to it.

You need to take the ingredients:

paradise apples 1 kg
citric acid a quarter teaspoon
water 1.5 cups
sugar 1.2 kg

Cooking method:

Ranetki need to be washed well and only whole fruits without worms should be selected.
Make small holes in each with a needle to the core.
Place in a container with citric acid.
In a separate pan, boil sugar syrup and pour over the fruits.
Leave for 24 hours, then boil for 5 minutes.
Let it brew for another day and repeat boiling for 10 minutes. Then put it into jars.
The readiness of the jam is checked by cutting the apple if it has become translucent inside and resembles marmalade.

Fragrant jam from ranetki with orange, seasoned with cinnamon

The jam turns out fragrant due to the addition of a cinnamon stick. This delicacy also has a warming effect thanks to the orange.

You need to take products:

paradise apples 1 kg
oranges 2 pieces
granulated sugar 1 kg
cinnamon to taste

Step-by-step preparation:

Cut the oranges into slices, pour boiling water over them and cook until soft.
Add sugar and cook syrup.
Wash the apples and boil in a colander for 5 minutes.
Place the apples of paradise into the syrup with orange and cook until tender.
Add cinnamon at the very end.
If you prepare this jam in a slow cooker, you do not need to add water. Oranges produce a lot of juice. You just need to put all the ingredients in a bowl and put it in the “stew” mode for 2 hours.

Royal jam from heavenly apples with walnuts

Thick, tasty jam is obtained this way due to the addition walnut. In the old days, housewives prepared it in the oven, now they use the oven.

To prepare you will need:

ranetki 1 kg
granulated sugar 0.2 kg
walnuts 0.2 kg
lemon

Cooking process:

Wash the apples well and dry.
Cut the lemon without peel, chop the nuts.
Mix all products with pre-prepared syrup.
Bring to a boil and keep on fire for 10 minutes.
Transfer to a cast iron or clay pot.
Let it boil in the oven at 250 degrees.
Then reduce the oven temperature to 100 degrees and simmer for 3 hours.
It will immediately become clear that the jam is ready; it is similar to honey in color and consistency.

Paradise apple jam in a slow cooker

In a modern kitchen, the stove is replaced not only by the oven. Jam can also be made in a slow cooker. Whole berries are used to decorate cakes and homemade cakes or simply eaten with a cup of tea.

Product composition:

ranetki 1.2 kg
water 1 glass
lemon 2 pieces
sugar 1 kg

Prepare according to the list:

Ranetki are washed and the peel is removed from the lemon.
Place in a multicooker bowl, add sugar and water.
The delicacy is prepared on the stewing program for 2 hours, you need to carefully stir it periodically.

There are many recipes with small apples. They can be prepared with vanilla, rowan, and lingonberries. As far as your imagination goes. And, despite the time spent, heavenly apple jam is truly worthy of it.

I don’t make ranetki jam very often, but I carefully keep the recipes in my notebook. Sometimes they are needed - for example, once my husband brought three whole buckets of small, cute apples from a trip around the region. It was a shame to throw away the miracle apples. Very sorry. What to do with them? And I’m not used to throwing away food, one crisis follows another in the yard, I don’t want to be a wasteful lazy lady in such an environment.

I had to call a friend, or rather, a former colleague. She has more experience with preparations than I do, so she dictated as many as five recipes delicious jam from ranetki. I have tried all these recipes, so I can confidently recommend them to you. Let's prepare something beautiful and fragrant jam from ranetki for the winter.

It so happens that most often I make jam in a large enamel basin. In the case of ranetki, it is very convenient, since the apples are small and it is easier to stir them in a large, wide bowl than in a deep pan.

Whole ranetka jam

Ingredients:

1 kg ranetki;
1 kg sugar;
1 glass of water;
3 tablespoons lemon juice.

Preparation:

Sort through the apples and rinse them with cold water. Pierce each one through with a toothpick to better absorb the syrup. Boil syrup from water and sugar in a basin. Place the fruits in boiling syrup, cook for 10 minutes over low heat, sometimes pouring syrup on top using a ladle. I don’t recommend stirring, as you can damage the integrity of the ranetkas.

Cool the bowl of jam. After steeping for about a day, repeat the ten-minute cooking, pour in lemon juice and cook for another 10 minutes at a barely noticeable boil. Place the apples in sterile jars, pour boiling syrup over them, and roll up the treated lids. The preparation turns out very nice and tasty.

Do you know how to make ranetki jam in a slow cooker? Take the previous recipe as a basis.

Prepare the syrup in the multicooker bowl, add selected apples, pierced with a toothpick, and cook for 10 minutes at intervals until the brew cools. There is no need to close the lid; the cooking program is “Soup”. Please note that the bowl should be filled no more than halfway so that the foam from the jam does not rise and fall on the heating element.

Jam from ranetki with tails

It is prepared almost as in the previous version, only I replace lemon juice with citric acid (I take a pinch for 1 kg of apples). This jam should be cooked in 3 batches with an interval of 12 hours. It turns out very convenient if you start cooking early in the morning. Then you get the following scheme: the first brew at 8 am, the second at 20.00. The apples are infused all day and then all night, gradually absorbing the syrup. Add citric acid before the third (final) cooking, which occurs the next morning after the start of cooking. Roll hot jam into jars - what's not a good start to the day?

Transparent ranetka jam for the winter

The point of the preparation is that the fruits are not boiled in syrup for long, but they are brought to a boil so many times that they become almost transparent. It all looks amazing and is prepared like this.

Ingredients:

1 kg ranetki;
2 glasses of water;
1200 grams of sugar;
a quarter teaspoon of citric acid.

Preparation:

Wash the fruits, remove any spoiled ones, and pierce each fruit with a toothpick. Add sugar to boiling water, stir until dissolved, and bring to a boil. Place apples in boiling syrup, cook for 5 minutes and leave to cool, covered with some kind of pressure (so that the apples are completely in the syrup). And then cook for 5 minutes at intervals of 10-12 hours. When the ranetki become transparent, add citric acid to the syrup, cook for 3 minutes, place the apples in sterile jars, pour hot sweet syrup and roll up.

Ranetka jam with cinnamon

It is prepared according to the principle of clear jam, only 1 cinnamon stick per kilogram of apples is added to the syrup.

Ingredients:

1 kg ranetki;
1 kg sugar;
2 glasses of water;
1 cinnamon stick.

Preparation:

Do everything the same way as in the recipe above. During the first cooking, add a cinnamon stick (and citric acid in in this case not needed), take it out before seaming.

Ranetka jam in slices

There are 2 ways to make this jam: with syrup and without it (when apple slices are immediately covered with sugar and boiled when the juice is released). I tried both methods, it tastes better with syrup.

Ingredients:

2 kg ranetki;
1.7 kg sugar (divided into 2 equal parts);
juice of one lemon;
2 glasses of water.

If desired, you can add a cinnamon stick during cooking.

Preparation:

Wash the ranetki, soak for 10 minutes in cold water. Then cut into slices, discarding the core. Place in a bowl and pour lemon juice, add half the amount of sugar. Boil syrup from the remaining half, cool it for half an hour. Warm sugar syrup Pour over the apple slices and bring to a boil, stirring gently with a wooden spatula to dissolve the sugar. Once boiling, wait 3 minutes and remove from heat. Let the future jam brew for 12 hours. Repeat the cycles of boiling, short cooking and infusion 3 times. After the third “approach”, pour the boiling mixture into jars and roll up.

Confiture is delicious preparation for the winter, which is a cross between jam and preserves. This is very useful thing, since it is almost always prepared without adding water, or with small quantities of it.

This way, fruits, berries and other valuable components included in the confiture retain more useful properties, since they are actually steamed in their own juice.

How to use jam?

The only disadvantage of confiture recipes is a large number of sugar appearing in it. However, you can adjust this point according to your own preference, since ready dish It doesn't have to be sweet at all.

Many people use it as sauces, marinades and dressings for savory meats and fish dishes. By the way, jam can also be successfully used as a preliminary marinade - it will soften the meat, make it juicy, soft and tender. Well, today we’ll talk about the technologies for preparing marmalade from ranetki.

There are many recipes for making confiture from ranetki, and they all have their own charm. Some leave the taste of the preparation virtually pristine, that is, sour, while others, on the contrary, prefer to sweeten it. Jam and jam from ranetki for the winter - not only tasty, but also very useful preparation. Its aroma can conquer even small children, who usually treat “adult” dishes without much inspiration and enthusiasm. You can use this blank in any way you like.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season their meat with it to make it refined and piquant. One way or another, preparations from ranetki for the winter are nutritious and healthy, and you can’t argue with that. Let's start preparing this delicacy and choose its perfect recipe!

Classic recipe for making apple confiture

Any wild apple variety is suitable for this recipe. If you want, you can experiment with the ingredients and add something at your own discretion, since we offer you a traditional one-ingredient recipe. It is known that apples in all types are best combined with cinnamon, so it can be safely added to any version of jam or preserves, despite the original technology.

The resulting product will be guaranteed to be tasty and healthy. She will become the perfect complement For winter tea party in the circle of family or friends.

To prepare standard ranetki confiture for the winter you will need:

Apples (wild ranetki) – 1 kg;
Sugar (white or brown) – 1.5 kg.

Cooking instructions:

The first step is to prepare the apples themselves. They must be thoroughly washed under running water using soap, and all twigs and leaves must be cut off;
You can leave the apple skins as they are very tender and are guaranteed to dissolve in the syrup when cooked. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the preparation. The cores of the fruit can be cut out or left in place at the personal discretion of the hostess. Remember that apple seeds sometimes they are healthier than their pulp;
Cut the apples in any way convenient for you (it’s better to chop them more thoroughly, but you still shouldn’t turn the fruits into puree);
Pour the prepared ranetki into a thick-walled fireproof container and gradually cover with an even layer of sugar;
Place the container on the fire. “Experienced” housewives claim that it is best to supplement the resulting apple-sugar mixture with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their "domesticated" analogues. To prepare confiture from garden ranetki, half an hour will be enough;
Pour the cooled jam into a previously prepared sterilized container and roll up. Your confiture is ready, and now throughout the fierce winter you can enjoy real forest aromas!

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mixture if you find it not sweet enough and worry about spoilage finished product you won't have to.

And, as we already mentioned, you can diversify this basic recipe spices and spices at your discretion. Cinnamon and cloves will fit most harmoniously here, as with any other apple preparations.

It should be noted that some housewives prefer not to cut apples at all. That is, leave the fruits whole, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jam.

Recipe for apple confiture with citric acid

In addition to sugar, this recipe will contain citric acid, which will help you make the confiture even more rich, “caramel” in taste.

So, you will need:

Ranetki – 1 kg;
Sugar (preferably white) -1.3 kg;
Citric acid – ¼ teaspoon;
Water – 1 glass.

Cooking instructions:

This cooking recipe calls for the use of whole fruits approximately 1.5-3.5 cm in diameter. Moreover, it is desirable that apples of the same size appear in each batch of confiture;
So, rinse the wounds thoroughly with water and laundry soap. Go through them - make sure that there are no scratches or wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off twigs and leaves from the fruit;
Once the apples are ready, pierce each along the axis with a toothpick;
Start making sweet caramel syrup from sugar, citric acid and water;
Without waiting for the syrup to thicken, immerse your prepared ranetki in it (this should be done at the beginning of its boiling);
Now you cannot stir the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup along the edges of the pan with a ladle and periodically pour them from above;
Next, you should find a dense plate, approximately equal in diameter to the pan. Place it on the surface of the apples and press it with a not too heavy press (a filled half-liter jar is ideal as a mini-weight). In this state, your jam should stand for 24 hours;
After 24 hours, remove the weight and plate, and boil the resulting clear jam again for 5-10 minutes over low heat;
To check if the dish is ready, remove the largest apple from the pan and cut it in half. If it cuts easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then simmer the mixture again over low heat for 5-7 minutes;
Carefully pour the finished confiture into sterilized glass jars with screw caps. It's better to do it hot. And try not to damage the integrity of the apples. Keep it like this delicious jam should be in a cool place. Ideal if you have a cellar in your house. But if you don't have one, place the jars in a dry, dark place, such as a kitchen cabinet or pantry.

Even your children will not refuse such tasty and healthy transparent jam with a golden-honey tint. Serve it with tea, toast, or use it as a pie filling. And of course, eat whole candied fruits in winter - it’s healthy and very filling.

Clear jam Ranetki with a tail are a delicacy. Many housewives will agree with this, because miniature tart apples soaked in sugar syrup and a wonderful aroma are attractive appearance, which allows you to enjoy them both as an independent sweet dessert and as a spectacular decoration for cakes and pastries.

How to make jam from ranetki with tails?

Transparent paradise apple jam with tails is somewhat different from boiled fruit traditional way. The fact is that ranetki lack juicy pulp, so they are pierced through with a toothpick, filled with sweet syrup and set aside for several hours to soak. Then, boil in three stages for 10 minutes, at intervals, and leave until cool.

with tails it will only work if there are high-quality fruits. It is better that the apples are the same size: this way they will cook evenly and will look more appetizing when served.
The amount of sugar for preparation depends on the taste of the fruit. Traditionally, sugar and berries are taken in a 1:1 ratio; for very sour fruits, the amount of sugar increases by 1.5 times.
To make the jam transparent, add citric acid or juice to improve taste qualities - citrus zest, ginger, 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 their diameter from 1.5 to 3 centimeters, so they know that it is important to properly soak small ranetki. To do this, they are boiled in syrup and left under pressure for a day, as required by the traditional recipe.

Ingredients:

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

Preparation

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 simmer over low heat for 10 minutes.
Cover the apples with a plate and place under a load for a day, then boil for 8 minutes and place small ranettes with a tail into sterile jars.

Fans of simple, but no less delicious treats, they can make jam from wild ranetki with tails. This apple variety has a special forest aroma and contains a lot of pectin, which adds viscosity and thickness to the jam. It should be borne in mind that wild ranetka is much tougher than garden ranetka, so the cooking time is increased to 40 minutes.

Ingredients:

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

Preparation

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

Those who want to welcome guests on a grand scale will need a recipe for jam from heavenly apples with royal tails, because in addition to the excellent combination of heavenly 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, worthy of the king himself.

Ingredients:

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

Preparation

Pour water over sugar and boil until smooth.
Place prepared ranetki, peeled lemon slices, chopped 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 definitely prefer jam from paradise apples with tails with the addition of cinnamon. First of all, this is a great way to diversify the taste in a simple and accessible way, and given that spice is a classic addition to various apple desserts, there is no doubt that the jam will turn out even more flavorful.

Ingredients:

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

Preparation

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

Each recipe for jam ranetki with tails has its own characteristics. The fact is that apples of paradise differ in variety and, for this reason, differ in taste, structure and appearance. Thus, yellow fruits are characterized by juicy pulp, sun-colored skin and a very sour, tart taste, which a large amount of sugar will help remove.

Ingredients:

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

Preparation

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.

Lack of time is not a reason to refuse aromatic delicacy, 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 the fruit, which will reduce cooking to 2.5 hours, most of which will be required for infusing and cooling the product.

Ingredients:

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

Preparation

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

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