Amber apple jam in slices - the best recipes for the winter. Transparent jam from whole ranetkas with a tail for the winter Jam from red ranetkas in slices

The apple season is coming to an end and we continue to stock up on vitamins for the winter.

I like apple jam in slices because you can eat it not only on its own, but also use these same slices in other dishes. For example for .

There are a lot of options for making apple jam; in this article I tried to choose ones that would simplify the cooking process as much as possible, but without losing taste.

Apple jam slices “amber”: recipe with photo

To begin with, I offer you a classic recipe for amber jam, which uses only apples and sugar.

Ingredients:

Apples – 1 kg
Sugar – 1 kg

That is, for every kilogram of apples, you need to take 1 kilogram of sugar. Decide for yourself how much jam you want to make.

Preparation:

Wash the apples well and wipe them thoroughly - we don't need any extra liquid.

Remove the core from the apples and cut them into slices.

If the apples are fresh with a thin peel, then peeling is not necessary. If it is dense and hard, then it is better to peel the apples

In this multi-layer design, the last thing to be added is sugar.

Cover the bowl with a lid or towel and leave it until the apples release their juice. This usually takes from 12 to 20 hours.

The fact that the apples are ready will be evident by the fact that the top layers of sugar will completely dissolve, and a lot of liquid will appear in the bowl.

Transfer the apples from the bowl to a deep saucepan. Add the juice and sugar from the bottom of the bowl there. Place the pan over medium heat and bring the future jam to a boil. After boiling, cook for another 5 minutes, then turn off and wait until the pan cools completely.

Then boil the jam again and cook it for 10 minutes. Turn off again and let the pan cool.

The third boiling will be the final one. When the jam boils, cook it for 5 to 30 minutes, depending on what color you want. The longer you cook, the darker the color of the jam.

Several rounds of boiling and boiling are necessary so that the apples have time to boil, but retain their shape, and the sugar does not darken and turn into caramel. If you want to boil everything in one go for 40-50 minutes, you will end up with an unattractive dark slurry.

Now the jam is ready and can be spread out. Fill the jars up to the shoulders, compacting them tightly but without damaging the slices.

Then we close the jars with lids and leave them to cool upside down. There is no need to cover the jars, otherwise the apple slices will boil and fall apart.

After cooling, store the jars in a cool, dark place.

Quick five-minute apple jam

The peculiarity of this recipe is that we do not wait for the apples to “release their juice” and the resulting syrup is suitable for making jam. We will prepare the syrup ourselves, which will save at least 12 hours.

But this speed will have to be paid for by the meticulous preparation of the fruit.

It’s no secret that the speed at which apples soak directly depends on the size of the slices into which you cut the apples. The classic “five-minute” recipe generally involves grating apples on a coarse grater.

But we need slices. So that's what we'll do.

Ingredients:

Apples – 1 kg
Sugar – 1 kg
Water - 1 glass (250 ml)
Citric acid - 1 pinch

Preparation:

The better we prepare the apples, the better they will be soaked in syrup. Therefore, we not only remove the core of apples, but also peel them. After that, cut them into slices as thin as the sharpness of your knife allows.

Now let's start preparing the syrup. This is incredibly simple - pour one kilogram of sugar into one glass of water, put it on low heat and cook the syrup until the sugar is completely dissolved.

Don't forget to stir periodically.

While making the syrup, pour salted water over the apple slices to prevent them from browning.

When the water boils and the sugar dissolves, add apples to the pan and boil them for just two minutes. Then turn off the stove and leave the jam to cool.

When it has cooled, take a sample - if the jam is too cloying and sweet, add a pinch of citric acid to it.

After the first cooling, turn the heat back on low and bring the jam to a boil again. After which you can immediately put it into sterilized jars.

Apple jam slices “amber with orange”

Let's start adding other ingredients to apple jam to delight ourselves with a variety of flavors.

First, add an orange to the apple jam.

Ingredients:

Apples – 1 kg
Oranges – 1 kg
Sugar - 0.5 kg

This amount will make one liter jar of apple jam.

Preparation:

Peel the apples, cut out the core and cut into slices.

And we cut the oranges, take out the seeds and pass them through a meat grinder along with the peel.

After this, combine all the ingredients in one pan, put it on the fire and cook over low heat for 50 minutes, stirring occasionally.

For making jam, the best choice would be enamel dishes (saucepan or basin)

When the jam is cooked, the apple slices should become transparent, and the syrup should flow heavily from a spoon (like honey).

Once you have reached this consistency, you can put the finished jam into sterilized jars.

Store cooled jars in a cool, dark place.

Transparent apple jam “amber with lemon”

Theoretically, apple jam with lemon can be prepared according to the same principle as with oranges. But I tried to select recipes, each of which has its own distinctive feature. In this option we will do without a meat grinder.

Ingredients:

1.5 kg apples
1 lemon
1 kg sugar
1 glass of water

Preparation:

The first step is to prepare the syrup. Add 1 kg of sugar to 1 glass of water (250 ml) and bring the syrup over low heat until it boils and the sugar is completely dissolved.

While the syrup is cooking, prepare the fruit.

Cut the lemon into small slices along with the peel.

Don't forget to remove the seeds from the lemon, otherwise the jam will taste bitter.

Place the lemon in the boiling syrup and cook for 5-7 minutes.

Wash the apples, remove the core and cut into small half-centimeter slices.

One and a half kilograms of apples should yield approximately 1 kilogram of apple slices.

Add apples to syrup and cook for another 5 minutes.

After this, turn off the heat and let the jam cool completely. Then turn the heat back on low, bring to a boil and cook the jam for another 30 minutes until thickened.

After this, you can either let it cool and put it in clean jars (without sterilization) for storage in the refrigerator (for 3-4 months), or put the still hot jam in sterilized jars and safely store it in the cellar for a whole year.

Long-term storage is ensured by the citric acid content in the jam, which acts as a preservative.

Apple jam slices from ranetki: video recipe

And here is a very interesting recipe for ranetki jam. The process is shown in great detail, so I recommend watching it. Moreover, the video lasts only 6 minutes.

Apple jam with cinnamon

Well, the last recipe, which completes the familiar methods of making apple jam in slices, is a recipe with the addition of cinnamon. Cinnamon complements the taste of apples very well, giving them a special aroma.

This recipe does not require long-term storage and can be stored in the refrigerator for 1 month.

Ingredients:

Apples – 1.5 kg
Sugar - 800 g
Water 50 ml
Cinnamon 1 stick

Preparation:

Peel the apples, remove the core and cut into small slices.

Place the apples in a deep saucepan, pour in 50 ml of cold water and add half of the prepared sugar. Mix everything well and put a cinnamon stick on top.

Place the pan over high heat and bring the syrup to a boil, stirring constantly. After boiling, reduce the heat to low and cook, stirring, for another 10 minutes.

Then turn off the heat and let the jam cool for one hour.

Then put the pan back on the fire, add the remaining sugar and cook over medium heat for another 1 hour, stirring occasionally.

During this time, the apples become transparent and the syrup becomes thick.

After the specified time, remove the pan from the heat and leave the jam to cool right in it. After cooling, the apple jam is ready for use.

Whatever you are not ready to eat right now, put it in jars with lids and put them in the refrigerator. Do not put cinnamon sticks in jars.

As you can see, clear apple jam in slices can be prepared in completely different ways: with or without preliminary sugaring. You can cook for 5 minutes so as not to lose the vitamins, or you can cook for an hour to get thick jam.

I hope I helped you decide what you need.

Thank you for your attention.

Apple jam is one of the most popular jams. It has a pleasant apple aroma; the apples themselves become transparent when cooked and acquire an amber color. You can add various spices to this jam, for example, cinnamon, cloves, saffron or ginger. The combination of apples with oranges and lemon or with their zest also turns out delicious. Today I will write 7 recipes for various apple jams. Write in the comments which recipe you liked best.

Do you know the difference between preserves, marmalade and marmalade? The jam should contain whole pieces of fruit or whole berries in a clear syrup. Therefore, the jam is cooked for a short time, often in several batches, to maintain its shape. Jam is also made from pieces, but they are not kept whole. That is, there will be small pieces of fruit in the jam. And jam is made from fruit puree. It should be uniform and thick.

In this article I will write how to make apple jam so that whole slices remain in it. I’ll also tell you the secrets of making thick apple jam.

Apple jam cannot be cooked in enamel containers, because the jam will stick and burn. Also, you must remove the foam from any jam when cooking. If this is not done, the jam may ferment during storage.

Apple jam should be poured hot into sterilized jars. Jars can be sterilized over steam. For example, fill a wide saucepan with water and place a wire rack on it. Place clean jars, washed with a new sponge and soda, on the wire rack upside down. Steam the jars for 15 minutes until the glass becomes clear. The jars can also be sterilized in the oven for 15 minutes at a temperature of 140-150 degrees. But you need to put the jars in a cold oven so that they don’t burst. The lids need to be boiled for 5 minutes.

Jars that are no more than 5 years old are suitable for preservation. See the year of manufacture on the bottom of the can.

With jam wedges you need to tinker more than with marmalade. Precisely because it takes a lot of time to cut fruit. But in the jam, where the pieces have been preserved whole, more useful substances that were in fresh fruits will remain. In good apple jam, the fruit slices and syrup should be transparent and have a beautiful amber color. In addition to being a treat for tea, this delicacy can be used as a filling for pies and other baked goods.

Ingredients (neat weight):

pumpkin - 500 gr.
apples - 500 gr.
sugar - 1 kg
citric acid - 0.5 tsp. or lemon juice - 1 tbsp. (for soaking)

Cooking method:

1.Make sour water by dissolving half a teaspoon of citric acid in a liter of water. Acid can be replaced with natural lemon juice. Cut the washed apples into cubes or strips and place in prepared sour water. This way the fruit will not darken and the jam will have a beautiful color.

2.Cut the pumpkin into cubes. Drain the apples and add the fruit to the pumpkin. Add sugar, stir and leave for 1-2 hours until the juice appears.

3.Now you can start making jam. Place it on the stove, bring to a boil and cook for 20 minutes, stirring occasionally. Remove the jam from the heat and let it sit for several hours, maybe a day. The next day, let the jam cook for a second time. After boiling, cook again for 20 minutes and immediately place hot in sterilized jars and seal.

This jam can also be covered with nylon lids. In this case, it can be stored for no more than 2 months.

4. It is not necessary to wrap the jam in a blanket, just let it cool at room temperature. It turns out tasty and bright!

Clear jam from whole apples

Before this, I wrote recipes for apple jam in slices. But you can make jam from whole apples. In this case, do not use heavenly (small) apples, but ordinary ones. This jam will look unusual on a plate. Although the apples will be whole, they will still be soft. Therefore, eating them will not be difficult. Of course, such jam is not suitable for filling baked goods, but it will be just right for tea.

You can make jam in the same way by cutting the apples into slices.

Ingredients:

green apples - 2 kg
sugar - 2 kg

How to make apple jam:

1. Take apples that are firm but ripe. Wash them and remove the core. It is convenient to use a special kitchen device for apples. Place the apples in a saucepan and cover them with sugar. Leave it like this overnight or for 12 hours so that the apples release their juice.

2. If the apples are not juicy and little juice has been released within 12 hours, add 100 ml of water so that the apples do not burn during cooking.

3. Let the jam simmer over low heat. Gradually the sugar will dissolve and the apples will give even more juice. Bring the syrup to a boil and turn off the heat. While the jam is boiling, turn the apples periodically. The side that will be in syrup will cook faster. Therefore, the fruit must be turned over. As the apples heat up, they will change color and become golden.

4.After boiling, cover the jam with a plate and place pressure, weighing about 1-1.5 kg. Pressure is needed so that all the apples are immersed in the syrup and not floating on top. Now remove the pan from the heat and let the jam cool completely.

5. Let the apples cook a second time. Bring the syrup to a boil over low heat in the same way. Remove the foam. Boil for 2-3 minutes and remove from heat. Put it under pressure and let it cool again.

6. For the third time, cook the jam after boiling for 10-12 minutes. When hot, place in sterile jars, pouring syrup over the apples. Roll up the lids and let the preserves cool. It turns out very beautiful and tasty apple jam. The syrup will be quite thick, so there is no need to cook the jam for too long, reducing it.

Making jam with apples and oranges

This is a very tasty jam, homogeneous in structure, with an orange aroma. For it, you definitely need to take only green sour apples, such as semerenko.

Ingredients (unpeeled fruit weight):

Semerenko apples – 1 kg
oranges - 1 kg
lemon - 0.5 pcs.
sugar - 800 gr.
cinnamon stick - 1 pc.

Apple and orange jam - how to prepare:

1. Wash the apples, peel them, cut them into 4 parts, and cut out the core. Cut the apples into arbitrary medium pieces. The cutting does not matter since the jam will be crushed a little later.

2. Wash the lemon and one orange well with a brush. Grate the zest of an orange and half a lemon on a fine grater. It is important to wash only the top bright layer, not to reach the white layer of the fruit (the white part of the peel will taste bitter). Squeeze the juice from half a lemon into the apples and stir. The sour juice will help preserve the color. Lemon seeds should not get into the jam.

3. You can optionally add 1 teaspoon of Imeretian saffron to the lemon and orange zest, if available. Saffron will add brightness to the color of the jam, but you can do without it. Add the zest to the apples.

4. Peel all oranges, removing any white residue. Cut the pulp into pieces and place in apples. Add sugar to everything and mix. Leave the fruit in the sugar for several hours to release the juice. When the juice appears, you can start making jam.

5. Bring the jam to a boil and cook for 3-4 minutes, stirring occasionally. Turn off the heat and leave until completely cool. Next, let the jam cook for the second time. Bring to a boil again and simmer for 3 minutes. Let cool.

6. Grind the cooled jam with a blender. It is acceptable for small pieces of fruit to remain in the jam. Let the jam cook in crushed form. Add a cinnamon stick to the puree, which will add a special aroma. Bring the mixture to a boil over low heat, stirring, and cook for another 5 minutes. Take out the cinnamon stick, it has already given off its smell.

7. Pour the hot jam into sterilized jars and roll up. This delicacy will smell very tasty of orange and cinnamon. Enjoy your tea!

Apple jam with ginger in the microwave - a simple recipe

Ginger is added to this jam, which makes the taste of the usual jam not quite ordinary. This jam is cooked in the microwave.

Ingredients:

apples - 500 gr.
sugar - 500 gr.
fresh ginger root - 20 gr.
cinnamon - 10 gr.
citric acid - 3 gr.

How to make apple and ginger jam:

1. Wash and peel the apples. This recipe does not use the peel; it can be used to make compote. Cut the apples into small cubes or thin slices. Weigh it already chopped and take the same amount of sugar.

2. Peel the ginger and chop it finely and thinly. You can first cut it into thin slices with a vegetable peeler, and then chop them even more.

3.Add ginger to the apples, add sugar and mix.

4.Place the sugared apples in the microwave for 9 minutes. Set the power to 700 watts. There is no need to set the power to maximum so that the jam does not boil too much and splash. Remove the jam after the allotted time. The sugar should dissolve and the apples will float in the syrup.

5.Add cinnamon to the jam and stir. And microwave for another 9 minutes. Add citric acid to the finished jam, stir, and microwave for another 30 seconds. After this, the jam needs to be poured into sterilized jars and rolled up. That's all.

Different varieties of apples can take different times to cook. Look at your apples - they should become transparent.

Thick apple jam: cooking secrets

There are some mistakes that housewives make when preparing jam. Because of these mistakes, the jam may burn and may not be thick enough. I’ll tell you how to cook delicious and thick apple jam.

It is important to choose the right apples for the jam. Take sour varieties (they have more pectin, which means the jam will thicken faster) - Antonovka, Semerenko, Granny Smith, Gloster. If you only have sweet apples, you will need to add something with a lot of pectin to them - quince, peaches, plums, citrus zest, pumpkin.

Ingredients:

green sour apples - 2 kg
sugar - 1.2 kg
water - 300 ml
lemon juice - 4 tbsp.

Cooking method:

1. Wash and peel the apples. Don't throw away the skins, they will come in handy. It is the peel that contains twice as much pectin as the apple pulp. Therefore, these peelings will be boiled together with the jam so that it thickens faster. Place the skins in gauze and tie them into a knot, leaving long tails of the gauze. You will then use these ends to remove the peel from the pan.

2. Cut the peeled apples into 4 parts and cut out the core. Weigh the peeled apples. For 1 kg of peeled apples, take 150 ml of water. Pour water into a stainless steel pan. Place apple peelings in the bottom of the water and sprinkle apple quarters on top.

3.Place the pan over high heat and bring to a boil with the lid closed. After boiling, turn the heat to medium and cook the apples for 15-20 minutes.

Do not fill the pan more than 3/4 full. Otherwise, foam will come out through the top.

4.Check the apples with a skewer - they should be soft. If this is the case, take out the cheesecloth with the peelings and wring it out of the pan. No more skins needed. Boiled apples need to be pureed. First, place them in a sieve to drain excess liquid. It does not need to be added to jam. Next, grind the apple pieces through a sieve or use an immersion blender.

5.You need to add sugar and lemon juice to the applesauce. For ideal jam, take 600 grams of sugar per 1 kg of peeled apples. This amount will help the jam stand for a long time and not ferment, but at the same time the jam will not be cloying. Lemon juice will prevent the apples from becoming too dark. Stir the puree with sugar and juice.

6. To make the jam thick, you can simmer it over low heat. But this will happen for a very long time. To reduce the time by three times, you need to bake the jam! To do this, preheat the oven to 200 degrees. Pour applesauce and sugar onto a baking sheet and smooth out the layer. The thickness of the layer should be no more than 3 cm. The thinner it is, the faster the liquid will evaporate. The baking tray does not need to be covered or greased with anything.

7. When you put the jam in an oven preheated to 200 degrees, reduce the heat to 150 degrees and bake it for 1 hour. Meanwhile, sterilize the jars and lids.

8.Check the readiness of the jam. It should decrease in volume by about half. Place some jam on a saucer and turn it over. If it doesn't fall (like ) then it's ready.

9.Hot jam should be quickly poured into hot sterilized jars. The jars are sterilized over steam for about 15 minutes until transparent. Therefore, 15 minutes before the jam is ready, put the jars to sterilize, 5 minutes before the jam is ready, boil the lids. The jam should be placed along the “marusin belt” - this is the place of the jar where it begins to narrow (the shoulders).

Don’t forget to rinse the ladle you will use to pour the jam in boiling water.

10. To prevent the jam from becoming moldy, sprinkle sugar on top. The sugar layer should be about 5-10 mm. This is the so-called sugar castle or sugar plug. Condensation from the lid will fall not onto the jam, but onto the sugar. And immediately roll up the hot lid, which you need to remove from the boiling water and shake off all the water. Turn the jar over and check that the lid is tight and there are no leaks.

11.Now the jam is ready. Once cooled, store it in a dark, dry place where it can be stored for up to 3 years. When the jam sits for a while, it will become even thicker, almost like marmalade. Use it as a filling for bagels, pies and just for tea.

I think from these 7 recipes you can choose a recipe that will become a favorite in your family. For recipes for other jams, see the section.

Sliced ranetka jam is a fragrant and tasty jam. Ranetki jam can be made from whole fruits (but then you need to prick the skin) or from slices. Jam made from wedges is preferable for those who do not want to get seeds in the finished delicacy. But jam made from whole fruits looks very beautiful.

Ingredients:

1 kg ranetki
1 kg sugar
1 tbsp. water
cloves, citric acid (optional)

Preparation:

For jam, it is good to use strong ranetki with a pronounced taste. But you can also make a tasty treat from sweet ranetkas, you just need to add citric acid. The loose varieties will turn out more like jam, which is also delicious.

Wash the Ranetki, remove the branches, cut out the seed chamber and cut into slices.

cut the ranetki into slices

Make syrup from water and sugar.

Place ranetki slices into boiling syrup and bring to a boil. Turn off the mixture and leave to infuse for 5 hours. After a while, bring to a boil again, turn off and leave to brew for 5 hours. After standing, bring the mixture to a boil again, boil for about five minutes, check for readiness (a drop of slightly cooled syrup should hold its shape on a flat surface (saucer) and not spread).

If sweet and unleavened ranetki were used, then it is good to add citric acid to the jam to add sourness to the taste. For aroma, you can add 3-4 buds of cloves or cinnamon.

Pour the finished jam into clean, dry jars and close with a lid. Can be stored at room temperature in a dark place.

The ranetka jam in slices is ready. Enjoy your tea!

“Paradise apples” - that’s what the people called the Ranetki. Despite its name, one cannot expect a “heavenly” taste from most varieties of ranetki. Not everyone likes hard, sour apples with a characteristic tartness. And yet they are very useful. Among apples, Ranetki are the leaders in the content of pectin, potassium, vitamins P, and B. Ranetki are small in size, so in most cases whole fruits are used to make jam. You don’t even have to cut off the ponytails: you’ll get a “cocktail” version. The preparation of ranetki preparations is planned for August - October. When exactly to expect the harvest depends on the variety of “paradise apples”.

Cooking rules

Making apple jam is easy. The main thing is to know the cooking rules, and you can take any recipe.

Sorting of raw materials. To make ranetka jam, you need to sort out the apples. For dessert, take dense fruits without rot or wormholes. If you plan to use whole ranetki, then it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
Preparing apples. Ranetki must be washed thoroughly. First, they are poured with cold water for 10 - 20 minutes, and then washed. The tails can be removed, but a dessert that uses whole “paradise apples” with tails looks original. They can be shortened by a third or not touched at all. Each fruit is pierced with a toothpick in several places at the base. This is necessary so that the apples remain intact during the cooking process and the skin does not burst or crack. In addition, this way the fruits are soaked in syrup faster, which reduces the cooking time of the delicacy.
Preparation of syrup. Ranetki are dense fruits; they cannot boast of juiciness. Therefore, even to make jam, syrup is made from the cloves, rather than simmered in their own juice. It provides transparency. For the syrup you will need water and granulated sugar. Make sure there are no undissolved sugar grains left. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit decoction. The apples are dipped in boiling syrup and boiled or the fruits are poured with cooled “sweet water”, infused and then boiled. How long to simmer fruit in syrup depends on the specific recipe. The cooking time affects the thickness of the syrup, but not the clarity of the jam.
Sunset. The jam is rolled up hot. Jars and lids must be sterilized beforehand. It is important to ensure that the jars are hermetically sealed. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam will cool does not drop below + 22 C°, you can skip the wrapping step.

How to maintain integrity and remove bitterness

Some housewives are successful at making jam, others not so much. All because you need to know culinary tricks. The jam will turn out bright and beautiful if the following conditions are met.

Interesting additives. Zest, cinnamon, grated ginger, vanilla - all this will make the taste of the jam brighter. A dessert with interesting notes can be obtained by adding cognac, walnuts, and dried apricots.
Be careful with the bones. If you use lemon, make sure that no citrus seeds get into the jam. Otherwise the dessert will be bitter. For the same reason, orange slices should be seedless.
Maintaining integrity. To avoid damaging the fruit, it is not recommended to stir the jam. Shake the container during cooking: this will help avoid burning and the apples of paradise will remain intact. You should also avoid stirring if you are preparing jam from slices: the pieces are easy to damage, as a result of which they will boil, and the dessert should have a “marmalade” feel.

To determine if the jam is ready, drop a drop onto a cold surface. The drop should not spread. Readiness is judged by the transparency of the apples. If you are preparing a dessert from whole fruits, then remove one and cut it. When the ranetka resembles marmalade, the jam can be removed from the stove.

Transparent jam from ranetki with a tail: a selection of traditional recipes...

The housewife should be prepared for the fact that the process takes a lot of time. The treat should turn out jelly-like, but without excess density. You can achieve a balanced taste and the right consistency by boiling the product several times. The technology resembles the “five-minute” method, but each approach takes more than five minutes: the fruits need time to caramelize in the syrup.

Although all recipes indicate the amount of granulated sugar, the sweetness of the jam can be adjusted to suit your needs. Consider whether your ranetki are sour or sweet and sour.

From whole fruits

Peculiarities. Even a novice housewife can repeat a simple recipe for ranetki jam. The dessert is aromatic due to the addition of cinnamon and citrus juice.

Components:

“paradise apples” - 3 kg;
water for syrup - 500 ml;
sugar - 2 kg;
lemon - half a citrus;
ground cinnamon - a tablespoon.

Preparation

Wash the apples thoroughly. Remove the stems and pierce each fruit at the base with a toothpick.
Boil water in a saucepan. Place some apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
Place the scalded apples in ice water. This way they will maintain the integrity of the dessert.
Prepare the syrup. To do this, dissolve all the sugar in 500 ml of water (the syrup should boil for three minutes).
When the syrup has cooled, pour it over the previously prepared apples.
Leave the workpiece for three to four hours. During this time, the ranetki will be soaked in syrup.
After the time has passed, boil the jam for 20 minutes over low heat. Sprinkle in the cinnamon.
Remove the jam from the heat. Forget about prepping for six hours.
Squeeze lemon juice into the jam.
Repeat the “boiling - cooling” cycle twice.
Pour the hot dessert into jars and roll up.

Whole apples in jam should remain firm. They can be used to decorate desserts.

From apples with tails

Peculiarities. Transparent jam from whole ranetkas looks especially beautiful if you leave the tails on the fruits. Dessert apples with ponytails can be used to garnish cocktails and baked goods.

Components:

sweet and sour ranetki - 1 kg;
water - glass;
sugar - 1 kg;
citric acid - half a teaspoon.

Preparation

Wash the apples thoroughly, do not remove the stems. Using a toothpick, make a puncture at the base of each fruit.
Mix sugar, water, lemon. Boil the syrup.
Pour hot syrup over prepared apples. Boil for ten minutes.
Give dessert a “break” for five hours.
Boil the apples again, but now for 20 minutes.
Forget about prepping for the day.
The last step is to bring to a boil and place in a sterile container.

“Limonka” plays the role of a preservative and “clarifier”. Instead of citric acid, you can use lemon juice. Half a citrus is enough.

In slices

Peculiarities. If you get a large variety of “paradise apples”, prepare jam from ranetki in slices. It is important that the slices do not become overcooked: they should be clearly felt. To maintain their integrity, stir the mixture gently while cooking. Delicious ranetki jam with a citrus aroma will win the hearts of gourmets.

Components:

medium-sized ranetki - 2 kg;
water - 400 ml;
sugar - 1 kg;
orange - one.

Preparation

Prepare the ranetki: wash, remove the tails. First, cut the apples in half, cut out the core, and then chop into thin slices.
Place apple slices in a saucepan. Add sugar.
Squeeze the juice from the orange and grate the zest. Add everything to the “sugar” apples.
Leave the mixture for two hours.
After the time has passed, remove the apple slices from the resulting juice. This is convenient to do with a slotted spoon.
Add water to the juice and bring to a boil.
When the syrup boils, add the ranetka slices that you took out earlier into the pan. Boil for 15 minutes.
Leave the jam to sit at room temperature overnight.
In the morning, boil the treat for 30 minutes. Roll up.

There is a secret to maintaining the integrity of the slices in jam. You need to soak them for 20 minutes in a soda solution. Take a teaspoon of soda for 1 liter of water. After soaking, the slices must be thoroughly rinsed under running water. They are immediately poured with syrup and boiled twice for 15 - 20 minutes. Boiling is repeated only after the delicacy has completely cooled.

Ranetki jam can become a real gastronomic surprise if you move away from classic recipes. Try making a treat with nuts, cognac or apple juice.

Nut

Peculiarities. A novice cook can repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and pulp should not get in.

Components:

sweet and sour ranetki - 1.2 kg;
walnut kernels - 1.5 cups;
sugar - 900 g;
lemon - one small one;
ground cinnamon - teaspoon;
water from the filter - a glass.

Preparation

Prepare the ranetki: wash, remove the tails, make punctures with a toothpick.
Squeeze the juice from the lemon and grate the zest.
Stir sugar in water. Bring to a boil.
Add lemon juice and cinnamon to the syrup. After thoroughly stirring, boil the syrup with the new ingredients for two minutes.
Pour ranetki and nuts into the syrup. Shake the container to mix the ingredients.
Wait for it to boil. Reduce heat to low and simmer for 15 minutes.
Remove the workpiece from the heat and wait until it cools completely. Then bring to a boil again, boil for ten minutes, leave the mixture to cool.
Repeat cooking and cooling twice more, after which you can put it in jars and roll up.

With cognac in a slow cooker

Peculiarities. Ranetka jam with nut and cognac notes turns out incredibly aromatic. The spicy dessert can be prepared in a saucepan, but a slow cooker is more convenient and, according to housewives, the delicacy turns out tastier.

Components:

ranetki - 1 kg;
walnuts (shelled) - 200 g;
sugar - 180 g;
lemon - one large;
laurel - two leaves;
cognac - two tablespoons;
clean water - 100 ml.

Preparation

Wash the wounds thoroughly. Make a couple of punctures with a toothpick.
Scald the washed lemon with boiling water. Squeeze and strain the juice, prepare the zest.
Pour 100 ml of boiling water into the multicooker bowl. Dissolve sugar in water.
Dip the ranetki into the syrup, add lemon juice, zest, and bay leaves. Stir gently.
Set the “Baking” mode for 25 minutes.
After the signal, open the lid and remove the bay leaves. Pour in cognac, add nuts.
Start the “Baking” mode for 15 minutes.
Place the hot dessert into sterile jars. Cork it.

Ranetka jam can be prepared in a slow cooker according to any recipe. Replace cooking on the stove with cooking in the “Baking” mode, adding five minutes to the time specified in the recipe.

With apple juice

Peculiarities. Winter ranetka jam prepared according to this recipe turns out as clear as a tear. The trick is to use apple juice instead of water to make the syrup. The jam has a rich taste.

Components:

ranetki - 1.5 kg;
sugar - 1 kg;
apple juice - a glass.

Preparation

Wash the “paradise apples” thoroughly, remove the stems, and pierce each wound with a toothpick.
Boil the prepared apples in boiling water for literally two minutes.
Remove the ranetki from the water using a slotted spoon. Pour cold water from the filter over the fruit. Leave it overnight.
In the morning, drain the water. Dry the apples in a colander.
Combine apple juice and sugar. Stir thoroughly to avoid any crystals. Boil the syrup. It will be ready immediately after boiling.
Pour hot syrup over ranetki. Let the mixture cool.
After the syrup has cooled, set the delicacy to cook. Bring to a light boil, reduce heat and cook for 20 minutes. The syrup and fruits should be transparent.
Pack the treat in a sterile container. Cork it.

You can adjust the thickness of the jam to your liking. Take more juice initially if you like liquid jam. The desired thickness can be easily achieved by boiling longer than indicated in the recipe.

You can make ranetka jam with the addition of seasonal fruits and berries. Plum, sea buckthorn, lingonberry, pear, and chokeberry harmoniously complement the taste of “paradise apples.” Jam with “additives” turns out tasty, but loses its transparency: fruits and berries “give up” their color.

Reviews: “Don’t tear off the tails!”

It didn't work out last year. Everything was overcooked, despite the fact that I pierced each apple, poured it with slightly cooled sugar syrup several times, then drained it again, reheated it and poured it in, and so on again 5 times.

Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Under no circumstances should the tails be torn off!!! It’s so wonderful to read a book on a rainy winter evening, drinking hot tea with a bite of ranetka, taking it out of the syrup by the tail.

Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html

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 nice to serve with hot tea on long autumn and winter evenings. Do you want to please your loved ones or surprise your guests? We offer several popular recipes for preparing delicacies that will take their rightful place in your culinary collection.

Paradise apples differ from other varieties in size and taste. Many people refuse to eat the fruits without pre-treatment because of their tart, astringent taste. But the high pectin content makes ranetki an ideal raw material for jams, preserves or marmalade. In terms of the content of nutrients, they differ little 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 regular apples, since the ranetkas taste more sour. The amount of water depends on what result you want to get. A little liquid is added to the traditional dessert, since the apples are quite juicy. But if it is necessary to cook the fruits in syrup, increase the amount of water.

Choosing the Main Ingredient

To prepare desserts, experienced housewives advise using the Yantarka Altai variety. The yellow fruits are distinguished by their juiciness, pronounced aroma and sour, tart taste. To prepare whole apples, select fruits without damage to the skin or wormholes. Wild fruits are less susceptible to pests and can also be used for canning. If you come across green, unripe apples, do not refuse them. Such ranetkas will also make excellent jam if you follow the preparation technology.

The easiest recipe for a slow cooker

The multicooker significantly speeds up the process of preparing 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. Place the mixture hot into prepared containers, seal it, and then turn it over, covering it with a thick cloth. This recipe will require 0.5 kilograms of apples, 100 milliliters of water, a full glass and another 6 tablespoons of granulated sugar.

Tip: in order for the fruits to become transparent and retain their rich color, at the very beginning of cooking, add citric acid to the water at the tip of a knife.

Whole ranetka jam

The good thing about apples of paradise is that you can make jam from them without cutting the fruit into pieces. In thick syrup, small ranetkas look appetizing. The fruits become transparent when cooked, which gives the dessert made from whole apples a very unusual look. The fruits are thoroughly washed, the peel is pierced, the stalks are removed or cut in half.

Pour half the sugar into the bottom of the bowl in which the jam will be prepared. Ranetki are laid on top, filling them with the remains of sand on top. The mixture is left for a day to allow the juice to stand out. For a kilogram of whole apples take:

granulated sugar - 4 cups;
a quarter of a lemon;
water – 600 milliliters.

If the fruit is not juicy enough, increase the amount of liquid in the recipe by a quarter cup.

Cook the mixture for no longer than 15 minutes over very low heat. To ensure that the apples are properly saturated with syrup, the container is left to sit for 3-4 hours. Then add strained lemon juice to the cooled mixture, put it on the fire and bring it to readiness, this will take another 15 minutes. To prevent the jam from burning, stir it carefully with a wooden spatula.

Jam from ranetki with tails

Ranetki retain their shape when cooked, which is why they are often used as a decoration for desserts or homemade cocktails. Fruits with a whole stalk are best suited for this purpose. There are no special tricks in making this jam. The housewife’s main task is to thoroughly wash the apples and remove any remaining leaves. After this, the fruits are prepared as described above, covered with sugar and left to brew in a cool place for 12 hours.

When the fruits give juice, add water to the container, mix and put on fire. Usually it is enough to cook the mixture for 20 minutes. You can determine readiness by how the fruits darken and the syrup thickens. To prepare “lazy” jam you will need a glass of water, one kilogram of sugar and one kilogram of fruit.

So that after cooking, the apples of paradise not only retain their shape, but also become transparent, they are pre-soaked in sugar syrup. To prepare it take:

1.5 kilograms of granulated sugar;
300 milliliters of water;
5 grams of citric acid.

This amount of ingredients is enough to prepare a kilogram of apples for the winter.

Sugar is dissolved in the required amount of water, powdered acid is added, and the mixture is heated over low heat until the crystals are completely dissolved. Ranetki are washed, blanched in boiling water, and placed in syrup. Leave the fruit in the syrup overnight so that they are properly soaked. After this, cook over low heat, stirring occasionally.

Tip from the chef: to understand that the jam is thick enough, you need to drop a little onto a flat surface. If the syrup does not spread, the dessert is ready.

Cinnamon goes better than other spices with apples. To cook a fragrant dessert, you can use any of the above recipes. The only touch that will distinguish the cooking technology is the addition of spices. This can be done in two ways: add a teaspoon of seasoning per kilogram of apples to the syrup during the cooking stage, or pre-boil a cinnamon stick with the syrup.

Paradise apples have fairly dense flesh, so they can be boiled not only whole, but also cut into slices. The fruits are pre-processed by removing the core. The prepared slices are added to hot sugar syrup, left to steep for 8-10 hours, then cooked in several batches. Bring the mixture to a boil over low heat and leave for 5 minutes, stirring. Afterwards, allow the syrup to cool completely and heat it again. The procedure is repeated 3-4 times.

To prepare a dessert from chopped apples, you will need:

glass of water:
kilogram of granulated sugar;
1.5 kilograms of apples.

To make the apple slices acquire a beautiful color and become transparent, add juice from half a lemon or powdered acid (1/4 teaspoon) to the chopped ranetkas.

Important! Juicy fruits with loose pulp will give a more uniform consistency. If you want the syrup to remain clear, choose firm fruits.

Ranetki jam with orange

Many housewives add citrus fruits to the traditional dessert to diversify the taste and give the finished delicacy a tropical aroma. Making delicious orange jam is not at all difficult. The fruits are pre-prepared, then covered with sugar, water is added and boiled for 30 minutes. 5 minutes before the end, squeeze out the juice of one orange. For 800 grams of fruit you will need 30 milliliters of water and 600 grams of granulated sugar.