How are you? In the last issue we did it for the winter. And today I propose to again discuss another similar topic, but we’ll just make jam from ranetki. But it will not be simple, but with tails. Because the fruit will not be cut into pieces, they will end up in the pan as a whole.
It is also very important to learn how to cook syrup so that it becomes transparent like a tear and plays in the sun. Then such a wonderful dessert will become one of your favorites. And everyone without exception will like it; usually the kids are delighted with it. Do you know why? The fact is that it’s funny for them to take such creations out of the cup, because apples with sticks look like little Chupa Chups. This amuses them a lot.
Yes, I myself wouldn’t mind indulging in such treats). People generally call ranetochki apples of paradise, which is true, sometimes true. Because they have a pronounced taste, from sweet to sweet and sour varieties. Not like store-bought fruits. And the most important thing is that all varieties are hard, and the pulp inside is dense, which is why the jam is certainly very tasty.
You can make such preparations starting from the end of summer, usually in August or September-October. It all depends on where you live.
I think that with this selection you will easily figure it out and become a culinary master. Choose the recipe you like and go ahead and create some magic in the kitchen. If something is unclear, write to us and we’ll discuss it.
It is the ranetkas that contain a large amount of pectin, this will give us thickness in the finished product. That is, there is no need to add special additives in the form of thickeners (such as gelatin, agar-agar and others). But to get a beautiful and magical taste, as well as a transparent color, you need to try.
To achieve this, the small apples themselves should be soaked in water, and then simmered on the stove in their own juice. Then the color will come out amber and very tasty.
For interesting notes in taste, you can use any natural additives, such as lemon or orange zest, as well as dried apricots, cinnamon or vanillin.
Experiments are welcome. But, let’s focus now on the classic easy version, let’s not run too far.
As for the proportions of sugar, they are one to one, as always.
We will need:
- small yellow-red ranetki - 2 kg
- sugar - 2 kg
- water - 2 tbsp.
- citric acid - 0.5 tsp
Stages:
1. Select apples, choose fruits that are absolutely free of flaws and have a beautiful skin. Wash them in running water. And then carefully pierce the place where the tail is with a sharp toothpick.
2. Then prepare and boil the syrup. Place granulated sugar in a cup and add water. Then simmer over low heat until the grains dissolve. Next, add citric acid, you can replace it with lemon juice (1 tsp).
3. After adding the lemon, a reaction will occur and the mixture will begin to actively bubble. And it will even seem that it will not turn white. Don't be alarmed, this is how it should be. Stir and cook until the syrup becomes cloudy like glass.
5. Now remove the pan from the stove and immediately place a clean plate and a jar of water on it. Make it like a load. This is done so that the apples bathe in such a sweet liquid. Leave in this position overnight or 11-12 hours.
6. In the morning, remove the jar along with the plate and boil the mixture over low heat. Then do the same again. You end up needing to boil 3 times for three 10-12 hour time intervals.
7. As soon as you boil for the last time, pour the jam into sterile jars and roll up the lids. Wrap them under a blanket and put them in the cellar for storage.
8. And don’t forget to set the table and invite everyone to the tasting. Looks amazingly attractive and beautiful! It's like candy on sticks. Not for nothing, these are apples of heaven. Bon appetit!
Whole clear ranetki jam
If you leave the “legs” of the apples of paradise, this dessert will only become more beautiful and funnier. Moreover, they can later decorate various sweets, such as cakes and pastries. My husband even throws them into a cocktail.
I just want to make a reservation: if the fruits are too large, there are some, then it is better to cut them into at least halves or quarters.
In any case, there is no shame in serving such homemade preparations at a dinner party or holiday. And how happy everyone will be in winter, when the temperature outside is minus 40, and here is such a summer miracle of nature. In general, you can always surprise your guests with something.
The secret for the ranetkas to maintain their integrity during all stages of cooking is to pierce each fruit manually with a toothpick. If you don't do this before cooking, the peel will burst or crack immediately.
We will need:
- Chinese apples – 500 g
- granulated sugar - 0.5 tbsp.
- water - 0.5 tbsp.
Stages:
1. Wash the ranetkas in running water, then if the sticks are too long and clumsy, cut them off, but not to the very end. Next, take a skewer with a sharp end and make punctures in several places. If you skip this recommendation, the skin will tear during cooking. And it’s also important to take ripe fruits; you can also use slightly unripe ones, but overripe ones won’t do, as they might end up with jam.
Next, place the apples in a bowl or saucepan filled with water, and pour enough water to cover all the fruits. Bring the water to a boil. And when it starts to actively boil, throw in the ranetki and cook for exactly 5 minutes. Then carefully remove them with a slotted spoon and fill them with cold water.
2. Now prepare sugar syrup by combining half a glass of water (125 ml) with sugar. Stir and simmer until the grains dissolve. But the mixture needs to definitely boil. Next, place the fruit there and cook for 15 minutes.
When foam forms, remove it with a special spoon with holes.
3. Now all that remains is to cool and let it stand for about 2.5 hours, as if to get enough of this infusion. After the time has passed, bring the mixture back to a vigorous boil and simmer, stirring lightly, for 15 minutes. There are recipes for five minutes, but this one seems to be called fifteen minutes) because of its speed.
Pour hot into clean, sterile jars. Screw on metal lids and cool to room temperature under a warm blanket. Store in a cool place and out of direct sunlight.
Oh, and today don’t forget to invite your beloved household members for such a dessert. Eat for your health. Lick your fingers with pleasure))).
Ranetka jam with a tail for the winter - a simple recipe at home
And here is another simple and quick option for making ranetka jam, the ingredients seem to be the same, but the cooking itself and the technology are different from the previous one. Here you don’t have to boil the fruits, but immediately dip them into the ready-made sugar syrup.
The apples themselves taste like marmalade, and for some people they might taste like caramels.
We will need:
- ranetka - 1 liter jar
- sugar - 1 l
- water - 0.5 tbsp.
Stages:
1. Wash all the fragrant fruits in a basin, then wipe with a towel. Pierce each apple with a toothpick where the tail begins.
Make a sweet syrup from granulated sugar and water and as soon as it boils and there is no trace of grains left, immediately add the prepared fruit. At the same time, turn off the stove; it is important that all the fruits are directly dipped into this syrup. In this state, the apples should sit on the table for a couple of hours.
2. And then put the container on the fire and bring to a boil, select the burner mode to medium or low. Cook for only 5 minutes, and do not stir, but rather shake the bowl.
It is this shaking that also helps the fruits remain safe and sound, and you will agree that this is important!
After this time interval, cook after boiling again for 5 minutes. And immediately pour into jars, screw on the lids and store in a cool place, for example in a closet.
3. This is such a wonderful result. If you wish, you can add citric acid at the tip of the knife. It will help make the syrup lighter and will also act as an excellent preservative in the fight against mold and souring.
By the way, you can easily make this fruit dish in a slow cooker; to do this, select the appropriate mode, for example, Frying or Multicooker, and please create more.
Apple and orange jam in a slow cooker
If you don’t like the peculiar bitterness, although I hardly feel it, then you can safely combine apples with any citrus ingredients. Or add more walnuts, ginger or cognac. A new taste is guaranteed to you. But, not about that now, use a miracle stove to speed up the process.
You see what I'm hinting at. Of course, using a multicooker, it’s a pleasure to cook with it, because the bowl in it is deep and non-stick, nothing will escape or boil.
We will need:
- ranetki - 1 kg
- sugar - 1 kg
- lemon - 0.5 pcs.
- orange - 0.5 pcs.
- water - 250 ml or 1 tbsp.
Stages:
1. Rinse the fruit and heat each apple with a toothpick, where the stick is at the base. Then place it in the multicooker bowl, add sugar, pour in water and squeeze out lemon and orange juice.
2. Close the lid and select the Simmer mode for 2 hours. Every 30 minutes, open and shake the pan with food. And after the time is up and the beep sounds, pour it hot into sterile jars and screw it under the iron lid. Bon appetit!
Recipe for jam from ranetki in syrup on the stem
I think you want your fruit to be in a jar, like amber balls, and have a tail. It is the correct recipe and the cooking technology itself that will allow you to do this. This is exactly the time-tested recipe. Which has never let anyone down.
If you have a lot of broken and crumpled apples, then you can safely make jam or jam. For this recipe you need beautiful fruits without black spots.
We will need:
- lemon acid- 0.5 tsp
- water - 3 tbsp.
- apple of paradise – 3 kg
- granulated sugar - 3 kg
Stages:
1. Select red fruits in cups; it is advisable to take them of the same size, not different ones. Candidates with a diameter of 2-3 cm are ideal.
2. Wash them thoroughly and pierce each piece with a stick. Here it is, as shown in the photo.
3. Make a sweet filling from sugar and water. Plus add citric acid for a sunny color. As soon as the syrup boils and there is no trace of sugar left, add the prepared fruits.
4. They must drown in such a mass. And boil on the stove for 14 minutes after active boiling. Then remove the pan and let cool completely.
6. Next, after about 8-10 hours, boil the jam again and cook again for 10-15 minutes. Then cool again and boil until you get the homogeneous consistency you want, usually the option of 15 minutes is suitable for everyone. When hot, pack the delicacy into clean glass jars.
7. Screw on the metal lids and check for leaks by turning the jars upside down. This is such a beauty. I wish you good luck too!
Jam from paradise apples with tails whole in syrup - the best recipe for the winter
Well, now I offer another traditional option, which I advise you to look at in this story. Sometimes it is difficult to understand something if you are preparing this dish for the first time, but with such detailed instructions in video format it is easy. Especially when it is taken from a YouTube channel. There is no doubt about it, it will turn out flawlessly.
During the cold season, over a cup of tea, remember the gentle summer with its charming fruits. Or use it to decorate all kinds of cakes and desserts.
Transparent ranetki jam - so tasty and beautiful! (recipe with cinnamon)
Undoubtedly, you will immediately want to repeat this culinary masterpiece, because its color looks like honey, and its taste is sweet and slightly sour. And the oriental seasoning makes it even more unique. In general, the delicacy turns out to be quite tender and with a pleasant new note in taste. You should rate it!
In addition, the “paradise” variety means miniature, they are a pleasure to eat, because they are so funny, like beads. This jam is in great demand today and is even sold in stores.
We will need:
- bowl of paradise ranetki - 1 kg
- cinnamon - 0.5 tsp
- lemon juice - 4 tbsp
- sugar - 1 kg
- water - 1 tbsp.
Stages:
1. Take fruits that have just been picked and inspect them. There should be no damage, and most importantly no black spots. The tails can be trimmed a little if desired.
2. Cover the washed fruits with granulated sugar. Leave them overnight or 12 hours to release the juice. To do this, add water and stir.
3. In the morning, cook for 15 minutes in 2-3 batches. That is, boil, cook for 10-15 minutes, cool. For the very last time, preferably the third time, add lemon juice, it will stabilize the color and lighten the syrup a little. Add cinnamon and cook for another 5 minutes.
4. When foam forms, you will especially see it when you add lemon juice, since it is sour. The mass will hiss and play. Remove it with a tablespoon.
5. Sterilize the jars in advance and start pouring out the treats. Next, take clean and dry lids and screw tightly and tightly.
6. Store in a cool place such as a refrigerator. It is important that the jam does not ferment and do not expose it to the sun's rays. Then everything will be fine and such a preparation will last for a very long time if you don’t eat it. Bon appetit!
That's all friends, choose the recipe you like and prepare such a beautiful and magical jam from ranetki. Still, it looks more like the royal version, and that’s pleasing. Anyone who comes to your home will be happy to taste such a treat.
Good luck to everyone and see you soon. Join the group, like, share reviews and wishes. Bye.
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 fruit is 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 your liking. 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
Apple jam in slices according to this recipe is not only appetizing, but also very bright. Apple slices acquire an amber hue due to a special cooking method. This amber apple jam will decorate any family tea party, and can also serve as an excellent sweet gift for the New Year and Christmas holidays.
It can be served with herbal or white tea, a slice of bun or baguette. Apple jam in slices can be easily stored indoors for a long time, so it can be prepared for future use in any quantity. The recipe for apple jam in slices for the winter will be especially useful for those who want to process the rich harvest from their garden.
To prepare clear apple jam in slices, you can use any type of apple. I prepared apple jam in slices for the winter from the “White Naliv” apple variety, but other summer and autumn apple varieties are also ideal: “Antonovka”, “Glory to the Winner”, “Amulet”, etc. It is very important not to mix apple varieties in one portion of jam so that all apple slices are the same.
The minimum time for heat treatment and cooling of apple pieces in sweet syrup gives the jam the necessary texture, transparency and density. But let me tell you in order how to cook apple jam in slices. Shall we go to the kitchen? So, welcome: apple jam slices “Amber” - a recipe with step-by-step photos at your service!
Ingredients:
- 1 kg. apples;
- 0.7 kg. Sahara.
*The weight of peeled and prepared apples is indicated.
How to cook apple jam in slices:
Wash the apples and measure out the required amount of sugar. The main thing is to carefully prepare the fruit, remove all bruises and wormholes and cut the apples into equal pieces. In order for the apple slices to become dense and transparent, you must carefully follow all the recommendations described in the recipe.
Remove the center of each apple and cut into thin slices. We use peeled apples. It is the peel that helps maintain the shape and texture of the slices in the finished jam.
Place some of the apples in a bowl or saucepan and sprinkle with a few tablespoons of sugar.
In this way we place all the apple slices and sprinkle the layers with sugar.
We leave our future jam for 8-10 hours, covering it with a lid or towel. During this time, the mass will decrease in volume and the sugar will completely dissolve.
After the apples release their juice, bring the contents to a boil. Cook for 5 minutes (no more), then leave for 3-5 hours. During this time, the mass will cool completely, and the apples will be saturated with sweet syrup.
We repeat the process 3-4 times until the workpiece decreases in volume and the apple segments acquire an amber hue. If you are interested in the answer to the question: how long to cook apple jam in slices, then be prepared to spend two days or even more preparing the jam.
I really love Ranetki apples for their beautiful appearance and amazing aroma.
Today I want to tell you how to make clear ranetka jam in slices for the winter.
To get truly tasty, transparent jam, you need to take into account some nuances. The jam should be cooked in three stages at intervals of 6-12 hours. Yes, it will take a lot of time, but the result is worth it. The apple slices will be saturated with syrup, thicken and remain intact. The syrup will thicken and take on a bright amber color.
This jam will become a favorite treat in winter. You can serve pancakes, pancakes, cheesecakes, porridge and much more with it.
While the ranetka season is not over, hurry to make delicious preparations.
To prepare jam from ranetki in slices, prepare the necessary set of ingredients.
Sort through the apples and use only ripe and firm fruits. Wash them in cold water and remove the tails.
Cut the ranetki into slices, removing the core.
Place the apples in a suitable sized saucepan and sprinkle with sugar. Shake the pan a little so that the sugar is evenly distributed throughout all the holes. Cover the pan with a lid and leave at room temperature for 3-4 hours, or better yet, overnight.
The apples will release juice in which the sugar will completely or partially melt.
To get clear jam with whole slices, it needs to be cooked in several stages. Place the pan on the fire and bring to a boil, reducing the heat to low, and simmer the jam for 5 minutes. At the same time, you should not stir it, so as not to damage the apple slices; you can only lightly press them with a spatula so that they are immersed in the syrup. Remove the pan from the heat and leave for 10-12 hours. After cooling completely, the apples softened and changed color.
Boil the jam again for 5 minutes and cool for 6-8 hours. The photo shows that the syrup has changed color and become thicker, and the apples are a little more transparent.
It remains to boil the jam for the third and final time. Cook for 5 minutes. Transparent ranetka jam in slices is ready for the winter. The slices remained intact, and the syrup acquired a thick consistency and amber color.
Place the hot jam into sterile jars and seal them.
Turn the jars upside down, cover with a warm blanket and leave until completely cool. This amount of ingredients yielded two jars of jam with a volume of 0.5 liters.
For storage, place the jars in a cool, dry place.
Bon appetit!
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