Whole small apple jam. Jam from whole ranetkas for the winter. Paradise apple jam with tails

People have learned to preserve their harvest for the winter different ways. When it’s time to pick apples, fruits rich in fiber and vitamins C and K are prepared in the form of compotes, jams, and dried fruits. Apple slices drowning in clear syrup, which appearance reminiscent of honey - it is a delicious aromatic delicacy. But there is an easier way to preserve the beneficial substances of this fruit for the winter: prepare whole apples in amber syrup.

Recipes for jam from whole apples: step-by-step pictures

How to make clear apple jam? The easiest way is to follow the step-by-step recipe with pictures. The set of necessary ingredients indicating their quantity represents only half of the recipe, and the other part describes the stages of preparing jam with explanations and photos, which is convenient both before and during the preparation process. Therefore, using step by step recipes, you can definitely prepare a sweet treat for the winter from whole apples.

Transparent from small apples with zest

Those who like to make sweet preparations for the winter should implement a recipe that makes clear jam from apples. Any variety is suitable, but size and appearance matter, because transparent jam is made from whole fruits, and citrus zest is added to give transparency and a unique aroma. Sour apple varieties make less sweet jam, but the fruits do not become soggy when cooked. To make it easy to remove the zest after cooking, remove it from an orange or lemon using a vegetable peeler in a spiral.

For cooking clear jam you will need the following ingredients:

• 1 kg apples (small);
• 3 oranges (lemons);
• 250 ml water;
• 200 g sugar.

Cooking process:

1. Small-sized fruits must be thoroughly washed, dried, and then each apple must be pierced in several places either with a toothpick or a needle. Place the prepared fruits in a saucepan.
2. You can add orange (lemon) zest in different ways: grate and mix with sugar syrup, cut into a spiral with a vegetable peeler and remove from the jam before rolling.
3. We use another container to boil sugar syrup. While still hot, pour over the apples, add the zest, and then leave for a day to infuse.
4. Then put the jam with apples on low heat again, boil for about five minutes, and leave to steep again for a day.
5. The third time, cook the apples for 10 minutes, remove the zest if added, put it in jars, roll up, covering with warm material.

Paradise apples with lemon in a slow cooker

The multicooker, an indispensable assistant in the kitchen, has another use. With its help you can make jam for the winter apples of paradise, which is recommended to be included in the diet when breastfeeding- that's how useful they are considered. Appetizing to look at and no less tempting to taste homemade treat With the aroma of lemon, they are eaten as a snack with tea or used to decorate pastries, cocktails, and dessert dishes. During the cooking process, you can add a little nuts or cinnamon to taste.

To prepare heavenly apples, we take the following products:

• 1-1.2 kg apples (small);
• 1-2 lemons;
• 1 kg sugar;
• 250 ml water.

Cooking process:

1. The fruits are thoroughly washed, dried, the lemon, if the peel is not very thick, is cut into small pieces, and if it is thick, then it must first be removed.
2. The prepared products are placed in a bowl, sugar is poured on top.
3. Prepare paradise apples by setting the multicooker to the “Stew” mode. It will take two hours to prepare clear jam, but the homemade delicacy must be stirred from time to time.
4. When the heavenly apples with lemon are ready, they are placed in pre-sterilized jars, covered with a lid, and allowed to cool.

Fragrant jam with orange and cinnamon

You can prepare fragrant jam with a warming effect for future use based on this original recipe. Relax with a cup of tea, inhaling the delicate aroma ripe apples, when it’s frosty outside, those who prepare jam with the addition of cinnamon and orange for the winter will be able to. If you want the taste to be subtle, then take a cinnamon stick, and jam with ground spices will get a richer aroma and taste.

Ingredients:

• 1.5 kg apples;
• 2 oranges;
• 500 g sugar;
• 1 teaspoon or stick of cinnamon.

Cooking process:

1. Wash the fruits thoroughly and pour boiling water over the oranges.
2. Small apples are harvested whole, and large or damaged ones are cut into slices, cored and peeled. It is healthier to harvest apples whole, because the peel contains pectin, which also helps the homemade delicacy solidify, with a consistency reminiscent of liquid honey.
3. Remove the zest from the orange, cut it, removing the partitions, seeds, leaving the pulp.
4. Combine fruits with cinnamon and sugar, stir.
5. If you prepare jam in a slow cooker, you do not need to add water, since oranges give a lot of juice. Set the “Extinguishing” mode, the whole process will take about 2 hours.
6. You need to prepare the jam on the stove in 2 stages, boiling for 5-10 minutes each time and letting the mixture cool completely. On the third pass, the homemade preparations are laid out in pre-sterilized jars, rolled up, and wrapped in warm material until they cool completely.

Winter jam from Antonovka and lingonberries

Leisurely drinking tea for a long time winter evenings It will be possible to diversify with an original homemade delicacy. The combination of the delicate, sweet taste of apples with the sour, refreshing lingonberries creates a piquant contrast that you want to enjoy again and again. Therefore, don’t be surprised if jars of homemade jam quickly run out, because once you try apple and lingonberry jam at least once, you won’t be able to put it down.

Ingredients:

• 1 kg of small apples;
• 300 g lingonberries;
• 300 g sugar;
• 250 ml water;
• 1 cinnamon stick.

Cooking method:

1. Sort through the lingonberries, apples, set aside unripe berries and damaged fruits.
2. Wash the fruits and dry them, placing them on a towel.
3. Boil sugar syrup until water soaks granulated sugar. It is easy to determine the readiness of the thick syrup: it will stretch out like a thread if you scoop it up with a spoon.
4. Pour lingonberries into it, boil for 10 minutes, turn off the heat and leave the container to steep for 1 hour.
5. Apples (small fruits) are dipped whole in syrup with lingonberries, brought to a boil, and cooked for 10 minutes. Remove from the stove and allow to cool completely, repeat once again.
6. The third time, when the fruits and berries are boiled, add a cinnamon stick for a subtle aroma, cook for a quarter of an hour, take it out.
7. While still hot, the jam is poured into jars, closed for the winter with a lid, leaving under warm material until it cools completely.

Thick jam with walnuts in the oven

A couple of centuries ago, housewives could prepare homemade delicacies for the winter only in the oven. Its modern analogue - the oven - still remains a worthy competitor to the multicooker and microwave oven. Delicious apple jam based on an old recipe will appeal to everyone without exception, because it contains walnuts as a highlight. This unusual homemade delicacy turns out rich, aromatic and rightfully bears the name “royal”.

To prepare thick jam, you need to take the following ingredients:

• 1 kg apples;
• 200 g nuts (walnuts);
• 200 g sugar;
• 1 lemon.

Cooking process:

1. Wash the fruits thoroughly and dry. Remove the peel from the lemon and finely chop the walnuts. Mix everything.
2. Place the mixture of apples, lemon, and nuts in pre-prepared sugar syrup. Boil for about 10 minutes.
3. Transfer the half-finished homemade delicacy into a clay pot or cauldron.
4. Preheat the oven to 250 degrees, put the jam in it. When it boils, reduce the temperature to 100 and cook for about 3 hours. The homemade delicacy is ready if it has acquired a transparent tint and the consistency resembles honey.
5. The jam is poured into jars while still hot and stored for the winter, leaving to cool completely.

Amber apple jam with vanilla

You can diversify sweet homemade apple preparations with the help of spices. Let cinnamon remain the classic combination option, but add original taste Vanillin can make jam. The delicate aroma of apples will be preserved by the sweet amber syrup, and the unique taste, warming, appetizing, relaxing, will be imparted only thanks to this special spice.

To prepare a sweet homemade delicacy, you need products in the following proportions:

• 1 kg of small-sized apples;
• 1 kg granulated sugar;
• 400 ml water;
• half a teaspoon of vanillin;
• half a teaspoon of citric acid.

Cooking process:

1. Wash the apples thoroughly, dry them and place them on a towel.
2. Boil thick sugar syrup (its drops should not spread).
3. Add apples to it, cook them for at least half an hour, stirring and removing the foam from time to time.
4. Five minutes before the end of cooking, add citric acid and vanillin. The thicker the sweet homemade delicacy turns out, the better.
5. While hot, it is poured into jars, rolled up, and left to cool.

Whole apple jam with rowan berries

The specific taste of rowan is not a reason to refuse it when preparing for the winter. The berry, rich in amino and organic acids, vitamins, microelements, pectin, and essential oils, is found with apples. Jam prepared for future use on their basis will captivate you with its delicate aroma and invigorating tart taste. To make a few jars for the winter original jam, you need to take the following ingredients:

• 1 kg apples;
• 250 g of rowan (chokeberry);
• 1 kg sugar.

Preparation:

1. Sort the rowan, disconnecting it from the branches. Rinse the berries along with the apples before harvesting.
2. Boil a thick syrup from water and sugar, then add the prepared fruits and berries to it.
3. Cook over low heat, stirring and skimming off the foam. After 10 minutes from the moment of boiling, turn off the heat and leave the pan with the jam to cool.
4. Then put it on the fire again, boil, but no more than 5 minutes, and let it cool again.
5. On the third pass, bring the jam to a boil, pour it into jars, and roll up the lids.

Quick and Clear Sugar Syrup

Not only the appearance, taste, proportions of products in the recipe play a role important role. In order for homemade preparations for the winter to turn out tasty and the color to resemble the amber consistency of honey, you need to properly cook the sugar syrup. There are several secrets to making the jam mixture transparent, one of them is dishes, preferably with a thick bottom, aluminum. You will also need a wooden spoon and a little time to master the recommendations from the video below. A nice bonus It will be that you learn how to prepare sugar syrup in a hurry.

How to make delicious jam at home?

How to do apple jam at home? There are many options for preparing sweet treats for the winter: slices, whole fruits, in clear syrup, five-minute jam, heavenly apples. Fans of original homemade preparations will find something to add to their collection, because apples go well with certain types of spices, nuts, and tart berries. To master the basics and learn how to make apple jam at home, watch the video, which shows the whole process step by step.

Golden ranetki with tails

Amber heavenly apples

Apple jam is a favorite homemade dessert since childhood. It is brewed from almost any type of apple: sour or sweet, soft or crisp, red, green, and so on. An unusual version of the preparation is jam made from whole paradise apples with tails. It is not only delicious, but also looks impressive. I just want to grab the thin stem and pop the caramel apple into my mouth!
Small-fruited apples have a tart taste, and the content of useful microelements in them is several times higher than in large fruits. Jam made from them is not just a dessert, but a real vitamin supplement for tea. The combination of apples and lemon is a blow to viruses that attack a weakened body during the cold season. My recipe uses lemon zest. This part of the citrus contains a lot useful substances: essential oil, citric and malic acid, and, of course, vitamin C. Jam from apples of paradise with tails it turns out transparent, a pleasant red or amber shade. The syrup shimmers beautifully in a vase, so much so that you want to admire it! The jam is tasty, but not cloyingly sweet, and does not become sugary, although some of the liquid boils away. How to make jam from paradise apples so that they remain whole? There are a couple of secrets! I am sharing them with you: the most important thing is not to cook the apples for a long time, otherwise they will boil and fall apart during the cooking process. Well, you will learn the rest of the cooking nuances in the recipe, besides, step by step photos They will greatly simplify the cooking process and dispel all fears that something will not work out. The finished jam is served with tea, with pancakes and pancakes as a side dish. You can also decorate cakes and pastries with small apples, boiled whole. They taste somewhat reminiscent of cocktail cherries, which are used to decorate many desserts. Are you already eager to know the recipe for apples of paradise jam? Let's get started!

And if you have not yet decided what kind of jam you want to make, you are welcome.

To make jam for the winter you will need:

• 2 kg of paradise apples;
• 400 ml water;
• 1.5 kg sugar;
• 1 lemon.

Recipe for clear jam from paradise apples with tails

1. Select whole apples of paradise without damage, remove the leaves. We wash the fruits thoroughly; you can help yourself with a brush. Then we trim the tails a little (leave at least 2/3 of the length) and prick them with a thick needle in several places (5-6 times) to better soak them.

2. Pour sugar into a deep saucepan and fill it with water. The optimal volume of the pan is 3 liters.

3. Wash the whole lemon in warm water, preferably with a special brush, so that the porous skin is cleaned as much as possible. We grate the yellow lemon zest on a fine grater, not reaching the white fibers - they will give the jam a bitter taste.

4. Add lemon zest and juice. The amount of juice depends on whether you like sour jam or not. The zest will give the dessert a pleasant citrus aroma. Some housewives do not use lemons at all, while others, on the contrary, add lemon in large pieces. Bring the sugar syrup to a boil, wait a minute and remove the pan from the heat.

5. Fill the prepared apples with tails completely with hot syrup.

6. Place the apples under pressure so that they are better saturated with syrup. Now you can forget about jam for a day.

7. After a day, we remove the oppression. Place the pan with the soaked apples on the stove and heat it up.

8. Bring the apples in syrup to a boil and immediately remove the pan from the stove and cool completely.

Very important! There is no need to boil apples in syrup, otherwise they may lose their elastic shape. As soon as the contents of the pan begin to boil, turn off the apple of paradise jam and let it cool, you can take it out to the balcony overnight, covering it with a plate on top.

9. Bring to a boil again and cool again, and so on 3-4 times. In order for the apples to be better saturated with syrup, it is better to give them breaks between boiling of 6-8 hours. As the syrup cooks, it acquires a rich apple color. The apples should be saturated with syrup, darken and shrivel. Only then can they be rolled up in jars for the winter.

10. To consolidate the result, once again bring the apple of paradise jam to a boil.

11. Pour the finished jam hot into pre-sterilized jars and roll up the lids. You can see how to properly sterilize containers and lids.

12. Turn the jars of jam upside down and leave them in the kitchen for a day. After a day, we put it in the closet and hide the jam for the winter. But those who are especially impatient are allowed to try dessert now! The specified amount of ingredients yields approximately 2.5 liters of jam.

13. Fragrant and healthy transparent jam from whole heavenly apples with tails is ready. Bon appetit and comfort in the house!

If anyone doesn’t know what ranetki are, they are a type of very small apples, a little larger than a large cherry. They are aromatic, sweet and sour, growing densely on the tree. This variety of apples makes excellent confitures, compotes, all kinds of jams, wine, and desserts. The jam we’ll talk about today is made from ranetki with a tail and has a transparent structure.

The jam made from these cute little apples always turns out sweet and does not add sugar, so it is a popular preparation not only for the coming winter, but also for the following winter. Since the size of the fruit is very small, they are taken whole for preparation, and there is no need to even tear off the tail. This fact adds zest and specificity. If you like a thick consistency, you can add fruit pulp. As it boils, the consistency will thicken and become like jam.

Important! If you choose a technology for making jam in three stages, your apples will remain hard, but will give the product juice and rich taste.

Preparation of the main ingredient

The preparation time for apples is short. It is enough to select fruits of approximately the same size, wash them thoroughly, Special attention devote to the depression area from where the tail grows. If you come across damaged or overripe fruits, remove them. The place where the flower was located must be carefully cut out with a knife or simply pierced with a toothpick.

How to make jam from ranetki with tails?

Below we will tell you in what variants you can cook delicious jam from ranetki.

Jam from small ranetki with a tail

Ingredients:

1. Ranetki – 1 kilogram.
2. Sugar – 1 kilogram 300 grams.
3. Water passed through the filter – 0.1 liter.

This recipe is made from whole small apples. First, rinse them well with running water, place them on a sieve, and wait until the water has completely drained.

We need the branches to be no more than 1 centimeter, cut off the rest.

Place the prepared fruits in a container with a thick bottom. Add sugar, mix well. Turn on the stove over low heat, so wait until the workpiece boils. Leave for 10 minutes, turn off the heat. Wait until the syrup has cooled to room temperature. Follow the same procedure, just keep it on the fire for 15 minutes. Then turn off the heat and let cool. Repeat the steps a third time.

While the syrup is boiling, prepare the jars and lids. After the jam has boiled for the third time, pour it into the prepared container.

Important! You can add an interesting note to the recipe by adding a little lemon juice or finely grated ginger.

Transparent wild ranetki jam with a tail

Ingredients:

1. Apples – 1 kilogram.
2. Sugar – 1 kilogram 200 grams.
3. Water – 1 glass.
4. Citric acid – 0.25 teaspoon.

In order to make clear jam, we need citric acid. Carefully place our apples into boiling syrup made from sugar, water and citric acid. They must first be cleaned and pierced through the center with a toothpick.

Important! To prevent the apples from falling apart, do not stir them in water. It is only possible to carefully water them with syrup, which can be scooped from the edge of the container.

Wait 10 minutes over low heat, then remove. Place a deep bowl in the pan so that it covers the entire surface. On top is a sinker. Thus, the wounds ended up in the liquid, where they should remain for 24 hours. After they have expired, cook the apples for 10 minutes.

We check the readiness of the apples by the largest one - if it is easy to cut, and the pulp looks like marmalade, then everything is ready, you can pour it into jars. If you see the apples are not ready, cover the container again with a plate for 6 hours and repeat the procedure.

Tsar's jam from ranetki with tails

The recipe for this jam differs by adding walnut. It gives the structure royal viscosity. Ingredients:

1. Apples – 1 kilogram.
2. Sugar – 200 grams.
3. Walnuts – 200 grams.
4. Lemon – 1 piece.

Prepare the Ranetki in the standard way. Peel the lemon and crush the nuts into crumbs. Prepare syrup and add all other ingredients. Put on the fire, wait until the syrup boils, then simmer for another 10 minutes. Transfer the composition to a container made of cast iron or clay, put it in the oven, set the temperature to 250 degrees. After boiling, lower the temperature to 100 degrees and wait 3 hours. Check readiness - the jam will have a honey color and consistency.

Ranetka jam with a tail in a slow cooker

In order to prepare ranetka jam in a slow cooker, we will need:

1. Apples – 1 kilogram 200 grams.
2. Water – 1 glass.
3. Lemon – 2 pieces.
4. Sugar – 1 kilogram.

Wash the apples and remove the peel from the lemon. Place fruit, sugar, water in the multicooker bowl. Select the “Stew” program; it will cook the jam for 2 hours. Look inside sometimes and stir the contents. After time has passed, the jam can be poured into jars.

My daughter collected ranetki and had to prepare jam for the winter.

I made whole jam from whole and unbroken ranetkas, the beaten ranetkas were used for apple jam for the winter,
and from the leftovers I made a muffin pie with grated apples.

Jam is excellent from whole ranetkas with a tail. Then it’s very convenient to make ready-made jam, take marmalade apples by the tail.

We will need sugar, water, citric acid as desired.

It would be good to sort the ranetka apples into approximately equal sizes so that they are cooked at the same time.

I took apples 2.5-3 cm in diameter. Wash them and dry them.

Poke a toothpick into the base.

Boil sugar + water syrup.

If you add citric acid, foam will form.

Place apples in syrup, bring to a boil and cook over low heat for 10-15 minutes.

Leave until completely cool.

There is no need to stir the apples to prevent them from falling apart.
Gently pour syrup over it.

Cook in three steps.

In the 3rd approach, the time can be increased to the desired consistency of the jam, thicker or thinner as you like.

Sterilize the jars, dry them and pour the hot jam into the jars and screw on the lids.

I use regular screw caps.

In the finished jam, the apples turn out marmalade-like and homogeneous.

If you wish, you can add citric acid on the tip of a knife to the syrup when cooking or cinnamon if you like.

I usually cook for 2 days. After the second time I leave it overnight. And I finish it in the morning.

Bon appetit!

Cooking time: PT01H00M 1 h.

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

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

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

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

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

TIME: 24 hours

Average

Servings: 6

Ingredients

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

Preparation

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Tsar's jam from ranetki with tails

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

Ingredients:

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

Preparation

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

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

Dip the ranetki into the boiling syrup.

Cook everything together over low heat for another 10 minutes. Remember that the contents of the saucepan should be gently stirred from time to time with a wooden spatula.

Remove the saucepan from the heat. Cover the apples with a flat plate. Its size should be smaller than the diameter of the pan so that a load can be placed on the container.

All that remains is to install the press on the plate. This function can be performed by a bottle or small pan filled with water. Leave the apples under pressure for 24 hours.

After 24 hours, remove the load and place the pan with the future dessert over low heat. Stirring frequently, bring the jam to a boil, then cook for 8 minutes.

Place the hot jam into sterile jars.

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

Amber jam from ranetki

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

Ingredients:

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

Preparation

Sort through the apples, removing all wormy, rotten or dead fruits. Wash the main component under a large stream of running water. Pierce each mini apple with a toothpick, moving from the center to the tail.

In a separate bowl, prepare a syrup from purified water, granulated sugar and citric acid. After it has boiled for 5 minutes, place the apples in the sweet liquid.

Cook everything together for another 5 minutes after boiling. Cover the bowl with the jam with a towel and leave it on the kitchen counter until it cools completely.

Once the dessert is quite cold, return it to the stove. Bring the jam back to a boil, then cook for 5 minutes. Cover the container again with a towel and wait for its contents to cool completely.

Repeat the “cooking - cooling” procedure several more times. As soon as the jam acquires a beautiful amber-transparent color, it is ready.

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

Ranetka jam in a slow cooker

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

Ingredients:

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

Preparation

Prepare the apples in the standard way: sort, wash and pierce with a toothpick or needle.

Pour granulated sugar into the multicooker bowl. Pour all the hot water there.

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

Now turn off the multicooker. Place the ranetki in the hot syrup. Press them down with a flat plate so that all the apples are completely covered with liquid. Otherwise, the fruits will darken. Leave the future dessert in this state overnight (8-10 hours).

After 8-10 hours, select the “Jam” mode (“Multi-cook”, “Dessert”, “Stewing”, “Baking” are also suitable). Set the time to 60 minutes.

After the beep, turn off the device and leave the jam in the bowl (without opening the lid) for 24 hours.

After a day, boil the jam again in the same mode as in previous time, within one hour.

Now put the whole, beautiful apples into sterilized jars, fill them with syrup, and screw the lids on the containers.

Note to the owner:

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