The simplest recipe for ranetki jam. A heavenly drink or recipes for compote from ranetka for the winter. Transparent jam from ranetki

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Ranetka jam is a delicious treat that both children and adults will be happy to enjoy. The original sweet preparation will not only be a delicious dessert that will effectively decorate any tea party, but can also be effectively used for decorating cakes and other pastries.

How to make jam from ranetki?

Properly prepared from ranetki it turns out transparent, golden, with whole miniature fruits or slices that have retained their original appearance, but are filled with syrup. To get the desired result, you need to know some secrets of recipe execution techniques.

Ranetki jam is cooked in small portions in a wide enamel vessel with a thick bottom and walls.
During the cooking process, the sweetness should not be stirred to avoid damaging the integrity of the fruit.
When cooking delicacies with whole fruits, each apple must be pierced with a toothpick or skewer to soak it in syrup more quickly and prevent it from cracking and boiling.
Adding citric acid to the syrup will speed up the soaking process of the ranetki and make the taste of the delicacy more balanced.

Ranetki jam for the winter - a simple recipe

An affordable and simple recipe for ranetka jam is one of the most common and sought-after, as it allows you to get an excellent taste result and an appetizing appearance of the delicacy without unnecessary hassle. For processing, ripe, high-quality apples of the same size are selected, with a diameter of no more than 3.5 cm.

Ingredients:

ranetki – 0.5 kg;
granulated sugar – 600 g;
citric acid - a pinch;
water – 0.5 cups.

Preparation

The washed apples are pierced with a skewer.
Sugar syrup is boiled from sugar, citric acid and water, continuously stirring the mixture until the crystals are completely dissolved.
Pour the prepared ranetkas into a container for making jam with the sweet mass, press with a weight until the fruit is completely immersed in the syrup and leave to cool.
Boil the ranetki jam twice for 7-10 minutes without stirring, then put it into jars and seal.

How to make jam from ranetki with tails?

The most visually impressive jam is made from ranetki with a tail. To prepare it, small fruits with an intact stalk are selected and pierced through the entire length with a skewer. Miniature, touching apples are convenient to taste and place on the surface of a cake or dessert, giving it originality and sophistication.

Ingredients:

ranetki – 0.5 kg;
granulated sugar – 600 g;
water – 0.25 cups.

Preparation

Mix sugar with a portion of water and heat with continuous stirring until it boils and all crystals dissolve. If desired, add a pinch of citric acid.
Place the prepared ranetki into the boiling syrup, turn off the heat and leave the mass to cool and infuse.
Heat the apples in the syrup three times to a boil and boil for 7 minutes.
During the last boiling, spread the jam from whole ranetki into a steamed container and seal it.

Transparent ranetki jam in syrup

The following recipe is for those who want to cook. In this case, the pre-washed fruits are removed from the stalks and the middle with seeds, and then cut into neat slices of the desired size. When using sweet apples, be sure to add citric acid to the preparation.

Ingredients:

ranetki – 1 kg;
granulated sugar – 900 g;
citric acid – 0.5 teaspoon;
water – 240 ml.

Preparation

Boil water with added sugar until the crystals are completely dissolved.
Add citric acid, prepared ranetki, cut into slices, remove the container from the stove and leave to cool completely.
Heat the fruit mass to a boil, boil for 10 minutes, let cool and brew.
Repeat boiling and cooling 2 more times.
During the last heating, boil the jam from the cut ranetkas to the desired thickness and seal them in sterile containers.

Amber jam from ranetki

Ranetki jam, the recipe for which will be outlined next, turns out to be as amber as possible and will delight you with its beautiful appearance with whole, translucent fruits, saturated with sweet syrup and marmalade-like in taste. In this case, preliminary preparation of the fruits is important; they need to be thoroughly washed and the fibers carefully cut out in the part of the fruit opposite the stalk.

Ingredients:

ranetki – 0.5 kg;
granulated sugar – 650 g;
citric acid – 0.25 teaspoon;
water – 240 ml.

Preparation

Boil water with sugar for 5 minutes, adding citric acid.
Add the prepared apples, turn off the heat, and leave the mixture to cool.
Boil the mixture for 10 minutes, without stirring, and cool.
Repeat boiling and infusion 2 times, seal the hot treat in jars.

Ranetki jam “Pyatiminutka”

The delicacy prepared according to the following recipe will retain the maximum of vitamins contained in the fruits and will delight you with their fresh taste. In this case, jam is prepared from small ranetkas so that in a short time of heat treatment they have time to soak in the syrup and turn out to be as tasty and appetizing as possible.

Ingredients:

ranetki – 0.5 kg;
granulated sugar – 600 g;
citric acid - a pinch;
water – 150 ml.

Preparation

The ranetki are washed and pierced through the entire perimeter with a skewer.
Boil water with sugar and lemon until the crystals dissolve, pour the syrup over the apples, and leave until cool.
Heat the fruit mass to a boil, boil for exactly 5 minutes, pour into jars, roll up their lids and insulate thoroughly until they cool.

Ranetka jam with chokeberry

Jam made from ranetki with rowan will be incredibly tasty and healthier. The delicacy can be cooked with whole fruits, or by cutting peeled apples into halves or slices. If you want to get a more homogeneous, boiled texture of the sweet, berries and ranetki can be pre-blanched.

Ingredients:

ranetki – 900 g;
chokeberry – 600 g;
granulated sugar – 1.3 kg;
water – 1.5 cups.

Preparation

Syrup is made from water and sugar, berries and apples are added to it.
Let the mixture boil and leave until it cools.
During subsequent heating, boil the workpiece for 10 minutes and cool.
Repeat the procedure 2-3 more times or until the desired thickness is obtained.
The ranetki are sealed in hot jars.

Plum and ranetki jam

You can make delicious ranetka jam for the winter by adding pitted plums of late varieties to the sweetness. The delicacy has a thick texture and can be used as a filling in baked goods. If desired, before the last cooking, the plum-apple sweet mass can be punched until smooth with a submersible blender.

Ingredients:

ranetki and plums - 1 kg each;
granulated sugar – 1.7 kg;
water – 240 ml.

Preparation

Prepare plums and ranetkas by peeling the fruits and cutting them into halves or slices.
Boil water with sugar, pour the resulting syrup over the fruit mixture for 3-4 hours.
Boil and ranetok three times for 10 minutes, seal in jars.

Ranetki jam with orange

Prepared ranetka jam with orange for the winter will take pride of place among other sweet supplies, especially if you prepare it with whole apple fruits and orange slices, which, soaked in syrup, will become like delicious natural marmalade, which you can safely treat your children with.

Ingredients:

ranetki – 0.5 kg;
orange – 1 pc.;
granulated sugar – 700 g;
water – 100 ml.

Preparation

Ranetki are pierced with a skewer.
The orange is pre-boiled for 5 minutes, after which it is cut into slices, or peeled, disassembled into slices, from which the white films are removed.
When using oranges with peel, pre-boil the slices in syrup for 10 minutes.
Add ranetki to the hot mass and leave to infuse overnight.
Bring the mixture to a boil three times, boil for 5 minutes and cool.
Seal the sweetness in hot jars after the last boil.

Ranetka jam with cinnamon

Jam made from yellow ranetki, which are often less aromatic than other varieties, can be flavored with vanilla or ground cinnamon added to the composition. The additive will maximize the taste of the fruit and make the preparation tastier, more aromatic and piquant. You can make sweets from whole fruits or cut them into slices or halves.

Ingredients:

ranetki – 500 g;
cinnamon – 0.5 teaspoon;
granulated sugar – 650 g;
water – 100 ml.

Preparation

Prepared ranetki are poured with syrup made from water and sugar and left to cool.
Boil the workpiece 3 times for 10 minutes, allowing it to cool each time.
Add cinnamon, boil the sweetness to the desired thickness and put it in jars.

Ranetki jam with lemon

Prepared ranetka jam for the winter with the addition of lemon turns out to be unusually aromatic. If the apples are sour, you can add only lemon zest to the composition. When using sweet fruits with lemon juice, the taste of sweetness will become even more harmonious and balanced. For piquancy, this version is often supplemented with ginger.

Ingredients:

ranetki – 1 kg;
lemon – 0.5 pcs.;
granulated sugar – 900 g;
water – 90 ml.

Preparation

Make syrup from sugar and water, add lemon zest and juice or sliced citrus.
Boil the mixture for 10 minutes, add prepared whole or chopped ranetki.
After cooling, boil the mixture for 10 minutes and cool.
Repeat the procedure 3 more times, seal the jam while it is hot.

Ranetka jam in a slow cooker

You can also make jam from ranetki apples in a slow cooker. Uniform heating of the fruit mass will help preserve the integrity of the apple fruits and quickly soak them in sugar syrup. Although in this case there is no way to do without repeated heat treatment.

At the beginning of September, the harvest of miniature apples - ranetkas - begins. These fruits are ideal for making homemade jam. We present a selection of ranetki jam recipes for the winter.

Ingredients:

ranetki – 1.8 kilograms;
sugar – 1.5 kilograms;
vanillin - to taste or 1 sachet.

Rinse the fruits thoroughly under running water. Cut into slices, but do not cut off the peel, only the core.

Next, make syrup for future jam. To do this, dissolve half the sugar in 350 milliliters of water. Add dry vanillin to the liquid and stir. Bring to a boil, add halves of ranetkas and let sit for 30 minutes to soak.

After half an hour, add the rest of the sugar. It is important to bring the consistency back to a boil, but do not cook. Leave the apples to soak in the sweet syrup for 20 minutes. For the final third time, boil the apple mixture and skim off the foam.

Sterilize glass jars. Place the hot jam in containers, but seal with lids only after it has cooled. Place the delicious ranetka jam in slices in a dark place.

Making jam from ranetki with a tail

It is convenient to eat dessert while holding the tail of an apple. Making jam from ranetki with a tail for the winter will appeal to adults and children. For cooking you will need whole ranetki.

Ingredients:

apples – exactly 1 kilogram;
citric acid – 1 pinch;
sugar – 1 kilogram;
purified water – 200 milliliters.

Sort out the main components. Avoid spoiled apples. Next, we thoroughly rinse the ranetkas, making sure to leave the stalks behind. It is important to pierce each fruit at the base, this way it will be better saturated with syrup.

The next step is preparing the syrup. Pour water into a large saucepan, add sugar, boil. Place whole ranetkas into the resulting syrup and cook for 15 minutes without stirring. Afterwards we cool for 6-7 hours and put it on gas again for 30 minutes. Then add a pinch of citric acid and cook for 10 minutes.

This way, the apples will be well soaked in the syrup and won’t fall apart.

Pour apple jam into sterilized jars. Roll up with sterile lids. Cool gradually at room temperature, then place in the cellar.

Jam with citrus aroma from ranetki and orange

Making homemade jam can be varied with citrus ingredients. The aroma is crazy, and a cinnamon stick will add sophistication to the dish. Choose the ripest and freshest ranetki fruits for jam.

Ingredients:

Ranetka apples – exactly 1 kilogram;
orange – 2 large fruits;
crystal sugar – 1 kilogram;
cinnamon - to taste.

First of all, prepare the citrus syrup. Cut large oranges into pieces or slices with a sharp knife. Cook in boiling water for 5 minutes until soft.

Wash the paradise apples and boil for 7 minutes. Next, combine the ranetki with orange syrup and cook for 1.5 hours in a saucepan with a thick bottom. At the end of cooking, add cinnamon.

During this time, sterilize glass containers and tin lids. After cooking, pour the jam into sterile jars, sealing tightly with lids. Store aromatic jam in a cellar with a relative humidity of 75%.

How to quickly cook in a slow cooker

The process of making jams will be made easier by a multicooker. You don't have to be at the stove while making jam. Just select the desired function on the display of kitchen appliances and watch your favorite TV series.

Ingredients:

small Ranetki apples – 1 kilogram;
sugar – 500 grams.

Wash and core red apples. Cut into pieces and place in a special multicooker bowl. Pour the specified amount of sugar into the apples and set the stew mode for 2 hours.

Don't forget to stir the jam so it doesn't burn. After 2 hours, grind the sweet mass through a meat grinder. Simmer for another 10 minutes in the slow cooker until fully cooked.

Pour orange jam into prepared sterilized jars and roll up the lids. Place in a cool place for storage.

How to make clear jam from ranetki

To prepare beautiful transparent jam, wild varieties of ranetki are used. Even green fruits are perfect, as they will boil in the syrup. The main ingredients are also apples of paradise and sugar.

Ingredients:

Ranetki apples – 1 kilogram;
citric acid – 1 full teaspoon;
sugar – 2 kilograms;
water – 1 glass or 200 milliliters.

It is important to choose fruits of the same size. Rinse the wounds and let the water drain. For clear jam, add citric acid.

Bring citric acid and sugar to a boil in a small cast iron saucepan. If necessary, add a little water. Place whole ranetkas into the resulting syrup and periodically pour with sweet syrup.

Check readiness by cutting the apple. The consistency should be similar to marmalade.

Do not immediately pack the finished jam into jars. It should sit for at least a day, then roll it into a sterile container. Store winter preparations in a cool, dark place. The temperature should not exceed plus 20 degrees Celsius.

Recipe for winter jam from ranetki and lemon

Lemon will add a tropical aroma to the jam. For those with a sweet tooth, it is recommended to add lemon zest and sugar. Overall, this is a simple and quick way to make jam for the winter.

Ingredients:

lemon – 1 piece;
ginger root for taste - optional;
ranetki – 1.5 – 2 kilograms;
sugar – 1.2 kilograms;
water - glass.

Cut clean lemon into slices or any shape. Grind the ginger root on a fine grater.

Prepare the syrup: add granulated sugar to boiling water and stir. Cook for 5 – 7 minutes, then add lemon and ginger. Keep on medium heat for 15 minutes.

While cooking the syrup, peel and core the ranetkas and cut them as you like. Place fruit in boiling syrup, cook for 2 minutes, then cool. Do the procedure 3 times.

Sterilize glass jars and lids. Pour the hot jam into a glass container and cool upside down. The best place to store jam is the cellar. But if you don’t have one, then a ventilated pantry room will also do.

Making jam from ranetki with plums

Delicious jam for the winter is easy to make from seasonal country fruits - apples and plums. Apple and plum jam goes well with tea and just as a dessert. The step-by-step recipe will be useful even for experienced housewives.

Ingredients:

ranetki – 1 kilogram;
blue plum – 1 kilogram;
sugar – 2 kilograms;
filtered water - 1 large glass.

Wash the apple fruits and pierce them at the base with a wooden skewer or match. Cut the plum into pieces, remove the pit. Place the prepared ingredients in an enamel bowl or pan. In such a container the jam will retain its color.

Dissolve sugar in boiling water and pour over fruit mixture. Leave for at least 3 hours. Next, put on low heat and gradually bring to a boil.

It is advisable to cook the fruit consistency without a lid. Excess moisture during the cooking process can lead to mold formation. Also, to preserve the shape of the fruit, do not stir the jam with an aluminum spoon. Only shaking the dishes or lightly stirring with a wooden spoon is allowed.

After removing from the stove, let the plum mixture sit for 12 hours. Next, before twisting, boil and pour into sterilized jars. Fill the jars with the contents up to the neck, add a spoonful of refined oil on top, and seal the lids.

Wrap the jars in a blanket and let the apple jam cool for a day at room temperature. Store preserved food in a cellar or dark place.

Many adults, when they see the “paradise apples” that are often found in the store, immediately remember the taste of clear jam from ranetki with a tail, which was cooked by their grandmothers. It is not difficult to reproduce the delicacy, because the recipes do not contain any special difficulties or requirements.

Ranetki are tiny fruits that belong to the huge apple family. The fruits have no less advantages than their larger counterparts - a high content of nutrients, vitamins, and useful elements. Another common feature is that when prepared for the winter, ranetki look no worse.

The duration of cooking canned food for the winter should not exceed half an hour, otherwise the fruit will boil too much and you will end up with a puree. It is not necessary to make jam only from ranetkas - apples go well with other fruits, even citrus fruits.

Preparation of the main ingredient

When planning to make jam from tiny fruits, you need to remember that it is recommended to use green fruits - they will not turn into porridge in the preparation. The only requirement that must be observed is to first prick each apple with a toothpick. It is not necessary to remove the tails - they will not spoil the taste at all.

Important! Be sure to thoroughly rinse the fruits and dry them on a napkin. Before washing, check the quality of the fruit - there should be no stains, dry or rotten spots on it.

How to make jam from ranetki with tails?

There are many options for preparing preparations from fruits from which the tail has not been removed.

Even if you don’t have time for preservation, you shouldn’t refuse delicious jam - it is recommended to use a slow cooker, which will greatly facilitate the process.

The presence of a tail does not affect the cooking time - the jam is usually prepared in no more than half an hour. Only in some recipes it is indicated that the delicacy needs to be cooked longer, but the quantity of ingredients is usually indicated there in large quantities, and additional components are often present.

Jam from small ranetki with a tail

Whole small fruits are used to prepare an amazing delicacy, replete with useful substances. It is important to use green, firm varieties that will not turn into mush when cooked.

Preparation:

Send the fruits (1 kg) pricked with a toothpick into the container in which the cooking will take place.
Pour in sugar (850 g), stir, add 200 ml of water.
Leave for 5 hours, stirring occasionally.
Cook for 20 minutes with constant stirring.

Pour into sterilized hot containers and seal.

Transparent wild ranetki jam with a tail

To prepare preserves, it is not necessary to use varietal fruits - you can make delicious jam from wild fruits.

Preparation:

After washing, prick each fruit.
Prepare the syrup - bring water (300 ml) to a boil, add sugar (1 kg), wait until the sweet crystals are completely dissolved.
Place the fruit in the bubbling liquid and cook, stirring gently, for half an hour.

After capping, turn the containers upside down and cover with a blanket. Place in a cool place once completely cooled.

Tsar's jam from ranetki with tails

Previously, such jam was prepared in the oven, baking fruits with nuts, but now it is possible to prepare the delicacy using simpler recipes. Preparation:

Wash and dry apples (1 kg).
Peel and cut the lemon into pieces, chop the walnut kernels (200 g).
Add lemon slices and nut paste to the fruit.
Pour the mixture with sugar (800 g), put it in the oven to simmer at 100 degrees, cooking time - 3 hours.

There is no need to pour the finished jam into glass containers, seal, sterilize or cool at room temperature - immediately send it for storage in the basement.

Ranetka jam with a tail in a slow cooker

To prepare preserves from tiny apples in a slow cooker, you will need preliminary preparation - cover the ranetki with sugar for a day. Only after this should you start cooking, otherwise the fruits will remain hard.

Making jam is simple:

Sprinkle ranetki (1 kg) with sugar (750 g) directly into the bowl.
After a day, turn on the “Baking” mode and cook for a quarter of an hour.
Add the juice squeezed from two lemon slices to the mixture and turn on the multicooker for another quarter of an hour.

Place the finished treat into jars, seal tightly, and turn over.

Ranetki tails are a special delicacy that jam tasters often like as much as the preserve itself. There is no need to deprive your family or close friends of the pleasure of enjoying this delicious preparation, in which, in addition to delicious fruits, no less tempting tails swim - at least a few jars should be prepared with this wonderful addition.

Autumn is the season of preparation for the long, cold winter. This is the time for preparing vegetables, fruits and berries by canning them. How pleasant it is to gather your family at a cozy table on a chilly winter evening, pour hot aromatic tea into beautiful mugs and enjoy the taste of aromatic jam made from apples or ranetki yourself.

General information about making apple jam

First, you will learn how to make apple jam, and a little lower - how to cook ranetki jam. It would seem, what could be so difficult about preparing this sweetness? But no, as in any business, there are also some tricks and secrets. How to make apple jam?

How to make delicious apple jam

In order for apple jam to turn out truly tasty, with elastic transparent slices, you need to follow some simple rules:

1. Under no circumstances should you think that any broken, crushed or rotten apples will be used for jam! The fruits must be freshly picked, firm, with dense, not loose pulp. Of course, you can also cook it from apples that have been lying around for a couple of weeks, but in this case it is unlikely that you will be able to achieve honey-like transparency; the jam will most likely turn out cloudy.

2. Many late varieties of apples are suitable for making jam, but experienced housewives prefer time-tested crops such as Anise, Gloster, Semerenko, Borovinka, and, of course, the beloved Antonovka. The fruits of the listed varieties are dense enough not to boil into mush.

3. Intact, fresh fruits must be washed well. Cut large apples into slices, and divide small ones into quarters or halves. Pour the chopped apples into boiling water and cook for no more than 5 minutes.

5. How much sugar should I take? Each housewife has her own opinion on this matter. Some people like sugary-sweet jam, while others prefer a sweet and sour savory taste. According to the general rules for making jam, 900 to 1500 grams of granulated sugar are taken per kilogram of apples.

6. To determine the readiness of apple jam, you can use this simple method: take a little syrup into a teaspoon and drop it on a saucer. The drop should be dense, not spread into a puddle, that is, maintain its shape. When properly prepared jam, the glaze has an amber-transparent, honey color.

Amber apple jam recipe

Ingredients:

Late variety apples 3 kg;

Sugar 2.5-3 kg.

Wash and dry the fruits. Divide each apple in half, carefully remove the core, cut into even, approximately equal-sized slices and place in layers in a large enamel pan. Sprinkle each layer with sugar. Do not stir! Cover with a clean towel and leave for 5-8 hours. After this time, when the apples have given up all their juice, you can begin the cooking process. The apple-sugar mixture must be boiled over low heat for 5 minutes, removed from the stove and left alone for 7-9 hours. Repeat this procedure 3-5 times (as long as you have the patience). Do not allow strong seething under any circumstances. It is not advisable to stir the apple pieces so as not to disrupt the integrity. It’s better to drown them with a wooden spoon. Pour hot jam into well-washed jars.

The jam prepared according to this recipe turns out to be unusually aromatic, with clear syrup and smooth caramel-honey apple slices.

Ranetki jam

"How to make jam from ranetki?" - you ask.

The jam made from these small apples is distinguished from all others by its indescribable fresh, bright taste and the unusual appearance of whole fruits floating in syrup.

How to make jam from ranetki so that it is not only tasty, but also benefits our body, strengthens it and increases vitality?

There are two types of this sweetness: whole ranetka jam and with tails. The whole difference, as you understand, is that the stalks are either removed or not. Children love ranetka jam with tails.

Recipe for jam from ranetki variety Amber Apple

Ingredients:

Ranetki - 3 kg;

Sugar - 2 kg 500 gr;

One and a half liters of water;

Grated lemon zest.

Wash the fruits and pierce each wound in several places with a thick needle. Pour apples into boiling water in small portions for a few seconds, then

Remove them with a slotted spoon and place them in ice water. This procedure will allow them to become softer.

To prepare the glaze, add all the sugar to hot water and let it simmer over low heat for about three minutes. Cool the resulting syrup to room temperature, pour it over the prepared ranetkas, and leave to soak for at least four hours. After the required time has passed, the glaze with fruits must be boiled, stirring gently occasionally, for approximately 20 minutes. At this stage, you can add lemon zest to the jam. Remove from heat and leave for 6-7 hours. Repeat the boiling procedure two more times. Pour into jars while hot.

It turned out that the question of how to make jam from ranetki is not at all difficult.

Enjoy your winter tea party!

Ranetki are tiny apples, the weight of which rarely reaches 15 grams. Despite such “large” sizes, these fruits are quite popular among housewives. The jam made from ranetki is considered a real masterpiece, and recipes for this delicacy are passed down from generation to generation in many families.

When planning to prepare an unusual and delicious jam for which ranetki will be used, you need to know several features of these fruits. The first thing to remember is that there are several varieties of such apples; for preparing preserves, it is recommended to take Yantarka Altai, which has juicy pulp, a wonderful aroma and good taste.

Tiny fruits are liked not only by housewives, but also by pests, so you will have to be careful when purchasing and preparing raw materials - damaged fruits will have to be thrown away or it will take a long time to remove wormholes.

To prepare the preparation, you can also use wild ranetki - they are smaller than varietal fruits, but are rarely damaged by pests.

Choosing the Main Ingredient

On the store counter you can see a real assortment of ranetki, among which green fruits predominate. Some housewives are afraid to take them, worrying that they will remain tough in conservation. The fears are unfounded - even slightly unripe fruits are perfectly boiled in jam, especially if you follow all the recommendations and recipes.

Is it possible to take fruits of sour varieties for preparation? Another problem that often arises for housewives who are planning to start canning for the first time. There is no need to worry about this - the jam will have a unique sourness that will highlight the taste of the preparation.

The easiest recipe for a slow cooker

Using a multicooker to make jam will help save a lot of time. You can prepare a blank from tiny ranetkas quickly and without hassle:

Wash the fruits (500 g), remove the stems, and place in the multicooker bowl.
Pour water (100 ml) over the fruit and turn on the “Baking” mode for 10 minutes.
Sprinkle almost finished ranetki with sugar (350 g).
In the “Baking” mode, cook the jam until ready (about half an hour).

Place the finished apple treat in a jar, seal immediately, no need to turn over. It is recommended to simply wrap the container with a towel. From this quantity of products 0.7 ml of jam is obtained.

Whole ranetka jam

Most often, the entire fruits of ranetki are used in the preparation of canned food. This delicacy looks very attractive - tiny fruits float in the thick syrup.

Preparation:

Pour sugar (500 g) into a large container and spread it in an even layer.
Add 1 kg of whole fruits (it is first recommended to prick each apple with toothpicks in several places).
Sprinkle sugar (500 g) on top, leave the ranetki in this “coat” for a day to let the juice flow.
If little liquid comes out, add 50 ml of water.
Place the container on the stove, do not turn on high heat. Without allowing noisy bubbling, boil for a quarter of an hour.

Immediately seal the whole fruit jam placed in jars, turn it over, and wrap it warmly in a blanket. Send for storage after complete cooling.

Jam from ranetki with tails

It is not necessary to remove the tail from each fruit, which takes a lot of time - you can send the fruits for preservation without pre-treatment. All you need to do is rinse thoroughly.

Preparation:

Mix the prepared apples with sugar (800 g of sweet component per 1 kg of fruit).
Send to a cool room for a day - during this time the juice should appear.
Place on the stove, cook for 20 minutes, pour into the mixture the juice squeezed from two lemon slices.
Boil for another 5 minutes, pack.

Important! It is necessary to turn the finished preserves over. To extend the cooling time, it is recommended to insulate containers with workpieces.

Transparent ranetka jam for the winter

To prepare thick, transparent jam that will serve as an excellent dessert, you don’t have to mess around. Best recipe:

Bring a mixture of 400 ml water and 1 kg sugar to a boil.
Pour boiling syrup over apples and leave for 3 hours.
Place the fruits in the syrup over low heat and cook, stirring, for half an hour.

Place the workpiece into containers, cap it, and after complete cooling, send it to a cool room.

Ranetka jam with cinnamon

Preserved apples with a hint of cinnamon are a great addition to a family tea party. Making jam is simple:

Prick each of the tiny apples (1 kg) with a toothpick.
Prepare syrup (mix 200 ml of water, 700 g of sugar, cinnamon stick, cook until sugar crystals completely disappear).
Place the fruits in boiling liquid and cook until tender (half an hour).

Pack the canned apples and send them for storage after capping.

Ranetka jam in slices

If the apples are large, you can prepare a preserve in which the fruits are cut into slices - in a transparent thick syrup such pieces look very attractive.

Preparation:

Cut the fruit (1.5 kg) into quarters.
Add sugar (1.2 kg).
Boil the mass of chopped fruits for half an hour, stirring and skimming off the foam.

Place in sterile jars, preferably sealed with metal lids.

Ranetki jam with orange

Adding citrus fruits to the preparation will give the jam an unusual aroma and taste. Making a treat is simple:

Cover the chopped fruits (800 g) with sugar (600 g), add water (30 ml), and put on fire.
Cook, stirring, for half an hour.
Squeeze the juice from 3-5 orange slices directly into the boiling mixture and simmer for another 5 minutes.

Place the delicious jam into jars, close them, and place them after cooling completely on shelves in the basement or in the refrigerator.

How long is it stored?

Ranetki differ little from ordinary apples in terms of the content of useful elements, and one of the features of these fruits is the shelf life of the preparations. Jam made from tiny fruits is kept in a cool place for at least a year.

Pre-sterilization will extend the storage time. In this case, the preservation will not deteriorate for up to three years, although it is not recommended to experiment with storing jam - it is better to use it within a year.

Ranetki jam is a preserve that will not leave anyone indifferent. Thick, bright syrup with apples floating in it will be an excellent addition to a bun, pancakes, or even a regular slice of bread.