Such a tasty and juicy fruit as an apple is mentioned in many fairy tales and legends, and for good reason, because trees with juicy fruits appeared so long ago that today no one remembers their origin. Probably, few people know that small apples that ripen before everyone else are called ranetki.
This hybrid of apple trees is common in Siberia and the Far East. It is from these miniature apples that many housewives like to prepare amber jam for the winter. But the most common variety of ranetki, from which sweet treats are prepared for tea, is considered to be the Yantarka Altai variety. An amazingly tasty ranet jam is prepared from it according to the old recipe of many grandmothers.
Jam from paradise apples, or rather from whole apples with stem
Ingredients:
Apples (Ranetki) - 2 kg,
Sugar – 2.5 kg,
Water – 2-3 tbsp.,
Citric acid – 1/2 tsp.
Preparation:
You need to sort through the apples, select only whole ranetki fruits, or rather, without wormholes, dents or darkening. Then the ranetki are washed under running water and lightly dried on a towel without removing the stalk. The bottom of each apple needs to be pierced with a wooden toothpick to the middle, so that later during cooking they will quickly become saturated with sugar syrup and release their juices. It is necessary to take only enameled containers for making jam, because... Aluminum cookware can oxidize during cooking and release harmful substances.
How to make jam from whole ranetki:
Water is poured into an enamel bowl, sugar and citric acid are added and put on fire. The syrup is boiled until the sugar is completely dissolved, and then the washed and dried apples are immersed in it and the heat is reduced. You cannot mix the syrup with apples, because... They may fall apart, it is best to pour syrup over them, carefully scooping it around the edges. Boil the ranetki in syrup for 5-10 minutes and then remove from the heat.
The most important step in making jam from apples of paradise is their complete immersion in syrup after boiling. To do this, you need to select a plate or bowl that matches the diameter of the dish where the jam was cooked. Using a bowl, lightly immerse the apples in the syrup and place a light weight in the form of a cup or jar of water. The jam should stand under the load for about a day at room temperature.
After 24 hours, remove the bowl from the bowl with the jam and put it back on low heat for 5-10 minutes. The readiness of the jam, or rather the apples, is checked by looking at the cut of the largest apple; if its pulp is easy to cut and looks like marmalade, then the jam according to grandma’s recipe is ready, and if the apple is difficult to cut, then the jam must be cooked for another 5-8 minutes .
Jam jars must be prepared in advance. They must be washed thoroughly in warm water and soap and sterilized. Jam is placed only in dry jars and closed with screw lids. Jam made from whole ranetki is stored either in the refrigerator or in the cellar. Jam is served for tea on cold winter evenings, when the whole family gathers around the table. This delicacy will appeal to many people with a sweet tooth, and thanks to the stalks, a spoon is not needed at all.
Jam made from wild ranetki is no less tasty with a special forest aroma. The taste of this jam is more sour and astringent - this is its highlight. Wild ranetki are much smaller in size than garden apples, so apples are also boiled whole.
Wild ranetki jam
Ingredients:
Wild ranetki – 1 kg,
Sugar – 1.5 kg,
Water – 250 ml.
Preparation:
Ranetki must be washed under running water and the stalks removed using scissors. There is no need to peel apples, because... when cooked, it becomes very soft and dissolves in the syrup, and the seeds are removed if desired, only then the apples will need to be cut in half and the core removed.
How to make jam from wild ranetki:
Water is poured into an enamel cup, the washed ranetki are laid out, and sugar is poured on top. The apples are simmered over low heat, and as soon as a small amount of syrup is formed, you can time the time; you need to cook for about 30-40 minutes, stirring constantly. Wild ranetki are much tougher than garden ones, so the cooking time increases many times. If necessary, if the ranetki are hard, were collected early and are not ripe, the cooking time can be increased to 1 hour.
Glass jars for jam must be prepared in advance, they are washed with soap and then sterilized for about 15 minutes. Then the still hot jam is placed in sterilized jars so that the jars are filled with apples and filled with a small amount of syrup.
The apples in this jam on top taste very sweet, soaked in sugar syrup. At the same time, having bitten into them, you can feel the piquant sourness, this gives the jam a special aroma of the forest. Interestingly, wild-growing ranetki do not darken when cooked, but acquire an even more saturated color in amber-pink syrup.
Ranetki jam with ginger
To protect yourself from colds and flu in winter, many people often prepare various drinks or decoctions that help boost immunity. But there is a more tasty and pleasant way to invigorate the body in winter: make jam from ranetki with lemon slices and ginger, drinking it with tea once a day stimulates the human immune system.
So, ranetki jam with a twist is prepared very simply from light garden ranetki varieties, lemon and ginger.
Ingredients:
Ranetki light varieties – 1 kg,
Sugar – 500 g,
Water – 150-200 ml,
Lemon – ¼,
Ginger is a small root.
Preparation:
Ranetki of light varieties must be thoroughly washed, stalks and cores removed, leaving only the pulp in the peel. The apples should not be chopped too finely, otherwise they will completely dissolve in the syrup during cooking.
Then in advance you need to peel a small ginger root and cut it into thin translucent disks. A quarter of the lemon along with the peel is also cut into thin slices.
How to make jam from ranetki with ginger and lemon:
Sugar is poured into an enamel pan and the required amount of water is poured. Place a saucepan with sugar and water on the fire, bring to a boil and reduce. Then place pre-chopped ginger root and lemon slices into the pan, cook them for 10-15 minutes, stirring lightly so that the sugar syrup does not stick to the bottom and edges of the pan.
After 10 minutes, add ranetki cut into slices into the syrup, mix and bring the syrup to a boil. As soon as the syrup has boiled and slightly grabbed the apples, remove the pan from the heat and allow to cool - this is the first stage of heat treatment. The next two stages are repeated in a similar way - the jam is brought to a boil and cooled. After the third stage of cooking the ranetka jam, it is placed in washed, sterilized jars and covered with lids.
Jam from light varieties of ranetki turns out amber or even golden, it is soaked in ginger and lemon, with such jam for tea for every day you definitely won’t get sick, because even with heat treatment, ginger and lemon retain their beneficial properties.
Another popular recipe for ranetka jam is jam made with apple, orange and cranberry juice. The process of making this jam is very painstaking and quite complicated, but the result is worth it. More recipes for jam with ginger in this article:
Recipe for jam from ranetki and assorted fresh juices
Ingredients:
Freshly squeezed apple juice – 1 tbsp.,
Freshly squeezed orange juice – 1 tbsp.,
Cranberry juice – 1 tbsp.,
Sugar – 2.5 kg,
Ranetki small – 3 kg.
Preparation:
The apples must be washed under running water, and then prick each apple in several places with a toothpick or fork. Lightly moistened apples are rolled in sugar and left to dry until a sugar crust appears.
How to make jam from ranetki with juice:
The apples rolled in sugar are placed on a baking sheet, previously covered with foil, and placed in the oven, preheated to a temperature of approximately 100-120 degrees, for 10-20 minutes, so that each apple is caramelized.
Assorted juices are poured into an enamel basin, mixed, put on fire and brought to a boil. Then turn down the heat and add sugar in a thin stream; once it has completely dissolved, bring the syrup to a boil. Place caramelized apples into boiling fruit syrup for 30 minutes.
Then the apples are removed from the pan, rolled in sugar and placed back in the oven for 15-20 minutes so that they acquire a caramel shell, and then thrown back into the pan. For the fourth time, the apples from the oven are placed in a basin, boiled in fruit syrup for 10 minutes, and only after that the jam is laid out in dry sterilized jars and covered with nylon lids. Thanks to caramelization in the oven, the apples are soaked and candied. This jam must be stored in the cellar or refrigerator.
Despite such a labor-intensive recipe, the jam turns out very tender, the apples in it are soft and transparent. In many parts of Russia, ranetka jam prepared according to this recipe is called royal.
Scientists believe that all varieties of red ranet are hybrids and selection; real ranet has only a green color. Ranet was obtained as a result of crossing a Chinese apple tree with a Siberian apple tree or large varieties from the European part of Russia. It is the green varieties of ranetki that are considered less allergenic for humans, in addition, it has been proven that they have the ability to relieve stress and nervousness.
Ranetki are frost-resistant, and compared to large varieties of apple trees, they bear fruit every year until November. Thanks to grafting of apple trees of this type, the fruits of the trees can have different tastes and shapes. The smallest varieties of ranetki are slightly larger than cherry fruits, and the largest are the size of an ordinary garden apple.
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 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 ranetki, 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!
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. It's a shame. 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 in preparing things than I do, so she dictated as many as five recipes for delicious ranetki jam. I have tried all these recipes, so I can confidently recommend them to you. Let's prepare a beautiful and fragrant ranetka jam 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 is not needed in this case), and remove it before rolling.
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, pour in lemon juice, add half the amount of sugar. Boil syrup from the remaining half, cool it for half an hour. Pour the warm sugar syrup 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.
Ranetki is the general name for very small apple fruits. Ranetki are sometimes also called “paradise apples” or “wild ones”. The second name refers to the fruits that ripen on wild apple trees - these trees grow on the edges of forests. Their fruits are denser, but also more fragrant, than those of cultivated garden ones.
How to make jam from ranetki - selection of fruits
Different varieties of small-fruited apples have different fruit sizes. Apples can be the size of a cherry, or they can be the size of a large plum. Only the method of cutting them before cooking depends on the size of small fruits.
How to make jam from ranetki - preparation for cooking
Remove the fruits from the trees. Wash them well with water and dry. You can leave the smallest ones whole and not even remove the long tail. Cut medium and slightly larger size into halves or quarters. The seeds should not be removed when cutting - they give the jam a special spicy aroma. Prick whole apples in the area of the tail to the depth to the very middle. Use a wooden toothpick.
How to make classic ranetki jam
Take these ingredients:
- Apples – 2 kg.
- Sugar – 2.5 kg.
- Water – 2.5 glasses.
- Citric acid – 0.5 tsp.
How to cook:
- Boil syrup from all the water, sugar and citric acid.
- Dip the prepared ranetkas into the hot syrup and let them stand without boiling for 3-4 hours. To ensure that the syrup completely covers all the fruits, place a wide porcelain dish on top of them, and place some weight on it (a half-liter jar of water).
- After 4 hours, move the basin to the fire and bring to a slow boil. Skim the foam from the jam.
- Cook the jam for only 5 minutes. Do not stir the jam so that the apples do not lose their integrity. It’s better to take a large spoon and scoop up the boiling syrup and pour it over the fruit.
- Remove the jam from the stove and let it sit for 8 hours. Don't forget about the loaded dish.
- Place the bowl back on the fire and cook for another 5 minutes.
- Soak the jam again for 8 hours without boiling, and then bring to a boil for the last time.
- Place the hot jam into sterilized jars and screw on the sterilized lids.
To check the readiness of the ranetki, remove one apple from the syrup and cut it with a sharp knife. In properly prepared jam, a cut apple will look like marmalade, i.e. the pulp will be translucent.
How to make ginger-lemon jam from ranetki
This jam is not only tasty, but also very useful for winter colds.
- Pour 200 ml of water into a basin and add 600 g of granulated sugar. Boil the syrup.
- Place a quarter of a lemon, cut into slices, and 1 cm of ginger root, also cut into slices, into the syrup. Boil the ginger and lemon in the syrup for 10 minutes.
- Place 1 kg of small apples in hot syrup.
- Bring the jam to a boil and cook for 5 minutes.
- Then proceed in the same way as in the previous recipe (eight-hour standing, five-minute cooking, eight-hour standing and final cooking).
How to make jam from ranetki using a mixture of fruit juices
Cook this jam in the same way as the previous two, but for the syrup, take a mixture of juices (apple - 1 glass, orange - 1 glass, cranberry - 1 glass). You will need 2.5 kg of sugar for 3 glasses of liquid, and 3 kg of small apples.
Wild ranetki jam is prepared in the same way as all the previous ones. Before the three main boils, the game should be additionally boiled in plain water until slightly softened. Then you can make syrup with this aromatic water, and use the excess for compote.
I want to tell you in detail how to make jam from ranetki, and we will cook the whole fruit. This delicacy can be prepared for the winter, especially since the recipe is simple and does not require many ingredients.
The most important thing is to select the apples correctly. They must be the same size, without damage or signs of worms. Color doesn't matter.
Just imagine, amber apples in a transparent honey-colored syrup... The extraordinary taste and aroma of summer... What could be more beautiful?
The jam goes well with pancakes and pancakes. The fruits can be used as a filling or decoration for baked goods, and the syrup can be used for soaking.
Ingredients
- ranetki – 1 kg;
- granulated sugar - 7 glasses;
- water – 370 ml.
Preparation
1. We wash the Ranetki under running water, using a toothpick we make pricks in several places. This way the fruits will not crack and will retain their original appearance.
Culinary advice. It is better to take Ranetki that are not overripe. It is allowed to cook jam with stalks no more than 1.5 cm.
2. Fill small apples with water for an hour.
3. Let's start preparing the syrup. Pour water into a saucepan, add a glass of sugar and cook over moderate heat.
4. As soon as the syrup boils, reduce the flame. The sugar grains should completely dissolve in the water, then turn off the stove.
5. Pour the water from the ranetkas and fill them with hot syrup. Leave for a day or at least overnight in a cool place.
6. Then pour the syrup into a saucepan, and add the remaining granulated sugar to the apples and bring to a boil. Do not forget to skim off the foam throughout the cooking process.
7. Boil the syrup again and pour it into the cooled ranetki. Place the pan over medium heat, bring to a boil, and set aside until the next day.
8. Drain the syrup again and boil for about 15 minutes. Pour in the fruits again and cook until tender.
Culinary advice. Thick syrup and transparent apples will indicate that the jam is ready.
9. Pour the boiling ranetki jam into pre-prepared jars, roll up with sterilized lids, turn over, and leave in the room until it cools completely. Then we put it away for storage until the winter cold in a cool place, but not in the refrigerator.
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