Today you can learn the entire recipe for ranetka jam from this article. This delicacy is quite easy and simple to prepare, but in winter such jam will give you real pleasure and give you memories of summer!

Ingredients

Step-by-step recipe for making whole ranetka jam with photos

So, let's get to work:

First sort out the apples, rinse them and dry them.

Pierce the butts of the apples and use a toothpick.

Place a container of water on the fire, add citric acid, add sugar and boil the syrup.

As soon as the syrup boils, add the prepared apple fruits to it and cook the jam for 10 minutes over low heat.

Then turn off the heat, place a wide bowl and a small weight on the container with apples. The container should be large enough to immerse the apples in the syrup. Let the jam infuse by knocking.

The next day, put the container with the apples on the fire and cook for another 10 minutes.

Then you should take out a large apple and cut it into two halves. If it cuts easily and resembles marmalade, then the jam is ready. Pour the treat into jars, roll up the lids and place in a cool place. That's all, now you know the whole recipe for ranetki jam!

Video recipe for whole ranetki jam

Ranetka jam for the winter

And below in the article we will tell you about another recipe for delicious ranetka jam for the winter!

So, in order to make jam according to this recipe you will need:

Ingredients:
fine sugar - 1.2 kg;
water – 0.5 cups;
ranetki – 1 kg;
cinnamon.

Well, let's get to work:

1. Sort through the wounds thoroughly, wash them, do not cut off the tails.
2. Then on each apple, on the side where the small flower is, use a sharp knife to make small dimples.
3. Now you will need an enamel pan, pour fine sugar into it, pour in water and boil the syrup.
4. Turn off the heat, when the sugar has completely dissolved, add the apples you prepared to the hot syrup, stir, and let it sit for an hour.
5. Now place the container with the contents on the fire and cook for 10 minutes.
6. Remove the jam from the heat again and let it sit for an hour.
7. Well, now boil the delicacy for the last time for 10 minutes, add cinnamon and put the jam in jars. That's all, now in winter your loved ones will be able to enjoy delicious apple jam every day!

Enjoy your meal!

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!

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:

1. Send the fruits (1 kg) pricked with a toothpick into the container in which the cooking will take place.
2. Pour in sugar (850 g), stir, add 200 ml of water.
3. Leave for 5 hours, stirring occasionally.
4. 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:

1. After washing, prick each fruit.
2. Prepare the syrup - bring water (300 ml) to a boil, add sugar (1 kg), wait until the sweet crystals are completely dissolved.
3. 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:

1. Wash and dry apples (1 kg).
2. Peel and cut the lemon into pieces, chop the walnut kernels (200 g).
3. Add lemon slices and nut paste to the fruit.
4. 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:

1. Sprinkle ranetki (1 kg) with sugar (750 g) directly into the bowl.
2. After a day, turn on the “Baking” mode and cook for a quarter of an hour.
3. 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.

Confiture is a delicious preparation for the winter, which is a cross between jam and preserves. This is a very useful thing, since it is almost always prepared without adding water, or with small quantities of it.

Thus, fruits, berries and other valuable components included in the confiture retain more beneficial properties, since they are actually steamed in their own juice.

How to use jam?

The only disadvantage of confiture recipes is the large amount of sugar that appears in it. However, you can adjust this point according to your own preference, since the finished dish does not necessarily have to be sweet.

Many people use it as sauces, marinades and dressings for savory meat and fish dishes. By the way, jam can also be successfully used as a preliminary marinade - it will soften the meat, make it juicy, soft and tender. Well, today we’ll talk about the technologies for preparing marmalade from ranetki.

There are many recipes for making confiture from ranetki, and they all have their own charm. Some leave the taste of the preparation virtually pristine, that is, sour, while others, on the contrary, prefer to sweeten it. Jam and ranetki jam for the winter is not only tasty, but also very healthy. Its aroma can conquer even small children, who usually treat “adult” dishes without much inspiration and enthusiasm. You can use this blank in any way you like.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season their meat with it to make it refined and piquant. One way or another, preparations from ranetki for the winter are nutritious and healthy, and you can’t argue with that. Let's start preparing this delicacy and choose its perfect recipe!

Classic recipe for making apple confiture

Any wild apple variety is suitable for this recipe. If you want, you can experiment with the ingredients and add something at your own discretion, since we offer you a traditional one-ingredient recipe. It is known that apples in all types are best combined with cinnamon, so it can be safely added to any version of jam or preserves, despite the original technology.

The resulting product will be guaranteed to be tasty and healthy. It will be the perfect addition to a winter tea party with family or friends.

To prepare standard ranetki confiture for the winter you will need:

1. Apples (wild ranetki) – 1 kg;
2. Sugar (white or brown) – 1.5 kg.

Cooking instructions:

• The first step is to prepare the apples themselves. They must be thoroughly washed under running water using soap, and all twigs and leaves must be cut off;
• You can leave the apple skins as they are very tender and are guaranteed to dissolve in the syrup when cooked. Neither you, nor your guests or household members will definitely feel the presence of apple peel in the preparation. The cores of the fruit can be cut out or left in place at the personal discretion of the hostess. Remember that apple seeds are sometimes healthier than their pulp;
• Cut the apples in any way convenient for you (it’s better to chop them more thoroughly, but you still shouldn’t turn the fruits into puree);
• Pour the prepared ranetki into a thick-walled fireproof container and gradually cover with an even layer of sugar;
• Place the container on the fire. “Experienced” housewives claim that it is best to supplement the resulting apple-sugar mixture with ½ cup of boiling water. This way you get more syrup, and besides, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
• If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their "domesticated" analogues. To prepare confiture from garden ranetki, half an hour will be enough;
• Pour the cooled jam into a previously prepared sterilized container and roll up. Your confiture is ready, and now throughout the fierce winter you can enjoy real forest aromas!

Wild ranetki do not darken when cooked.

Thanks to this advantage, you can safely add sugar to the mixture if you find it not sweet enough, and you won’t have to worry about spoilage of the finished product.

And, as we already mentioned, you can diversify this basic recipe with spices and spices at your discretion. Cinnamon and cloves will fit most harmoniously here, as with any other apple preparations.

It should be noted that some housewives prefer not to cut apples at all. That is, leave the fruits whole, freeing them only from twigs and leaves. You can also use this cooking technology if you prefer whole fruits in jam.

Recipe for apple confiture with citric acid

In addition to sugar, this recipe will contain citric acid, which will help you make the confiture even more rich, “caramel” in taste.

So, you will need:

1. Ranetki – 1 kg;
2. Sugar (preferably white) -1.3 kg;
3. Citric acid – ¼ teaspoon;
4. Water – 1 glass.

Cooking instructions:

• This cooking recipe calls for the use of whole fruits approximately 1.5-3.5 cm in diameter. Moreover, it is desirable that apples of the same size appear in each batch of confiture;
• So, rinse the wounds thoroughly with water and laundry soap. Go through them - make sure that there are no scratches or wormholes on the fruits, otherwise the finished jam will be hopelessly spoiled! Also cut off twigs and leaves from the fruit;
• Once the apples are ready, pierce each along the axis with a toothpick;
• Start making sweet caramel syrup from sugar, citric acid and water;
• Without waiting for the syrup to thicken, immerse your prepared ranetki in it (this should be done at the beginning of its boiling);
• Now you cannot stir the resulting mass, otherwise the apples may fall apart. Therefore, carefully scoop the syrup along the edges of the pan with a ladle and periodically pour them from above;
• Next, you should find a dense plate, approximately equal in diameter to the pan. Place it on the surface of the apples and press it with a not too heavy press (a filled half-liter jar is ideal as a mini-weight). In this state, your jam should stand for 24 hours;
• After 24 hours, remove the weight and plate, and boil the resulting clear jam again for 5-10 minutes over low heat;
• To check if the dish is ready, remove the largest apple from the pan and cut it in half. If it cuts easily, and its internal structure resembles marmalade, then your confiture is ready. If the fruit is not completely saturated with syrup, put the jam under the press again and wait 5-6 hours. Then simmer the mixture again over low heat for 5-7 minutes;
• Carefully pour the finished confiture into sterilized glass jars with screw caps. It's better to do it hot. And try not to damage the integrity of the apples. This delicious jam should be stored in a cool place. Ideal if you have a cellar in your house. But if you don't have one, place the jars in a dry, dark place, such as a kitchen cabinet or pantry.

Even your children will not refuse such tasty and healthy transparent jam with a golden-honey tint. Serve it with tea, toast, or use it as a pie filling. And of course, eat whole candied fruits in winter - it’s healthy and very filling.

I make a simple recipe for ranetka jam every year. as my grandmother taught me. It is tasty and beautiful, because the apples in sugar syrup are preserved whole, along with the twig. The jam can be stored until next year or longer. Only for us it never lasted until this time. Ranetki are called miniature apples. They grow in Siberia, perhaps somewhere else. There are many varieties of these fruits. They can taste either terribly sour or very sweet.

Ranetka jam simple recipe - ingredients

• Ranetki - 2.5 kg.
• Sugar -2.5 kg.

Ranetki jam simple recipe - preparation

The Ranetki need to be sorted out: remove all the leaves, leave only good fruits, cut out a dry flower from each fruit with a sharp knife. You can’t leave it, otherwise the jam will look like it’s full of garbage and may turn sour. We save the twig, then we prick each fruit from 2 to 4 sides to the core so that the fruit does not lose its shape. It will simply be saturated with syrup and remain intact and beautiful. I learned how to make jam from ranetki from my grandmother, but only she first cooked the sugar syrup, according to all the rules, then dipped the prepared fruits into it.

In the finished jam, you can take the berry from the syrup by the twig and eat it. The syrup is delicious too. Ranetki and sugar are taken by volume, in a ratio of 1: 1.5 or 1: 2. Depending on the conditions and duration of storage. I use a ratio of 1:1.5 or 1:1, because we have a good refrigerator and our “sweet tooth” does not allow the jam to sit for a long time. The ratio is 1:2, allowing you to store it at room temperature. Make jam you need it in a basin, in low heat. On the electric stove I set the value to 1.5, constantly removing the foam.

It is very important not to overcook the ranetka jam.

The semi-finished jam should be removed from the stove and left in this basin for a day. Within a day, the apples will be soaked in syrup, but not all of them, because fruits of different degrees of ripeness are cooked unevenly. Ready berries are visible. They, along with part of the syrup, need to be transferred to small glass jars. Close with a nylon lid. Store in the refrigerator or cellar. The uncooked fruits remaining in the bowl need to be cooked a little more.

Simple recipe for ranetka jam - from frozen

In 2018, there was again a good harvest of ranetki, but not the same as 3 years ago. That year I even dried them. This year I just froze it. It’s November, I tried to make jam from frozen ranetki. I washed them and with a sharp knife removed all the dry flowers in each fruit. Otherwise, the jam will turn out like garbage. I added sugar to the frozen ranetkas and immediately turned on the stove on low heat. The fruits were not overcooked at all, but remained whole and beautiful, as with fresh fruits. So it’s possible to make full-fledged jam from ranetkas stored for the winter by freezing.

Use of ranetki in Siberia

In Siberia, not everyone produces large-fruited apple trees. We definitely don’t have them, but the ranetkas are growing. We get the harvest from ours, which we took care of in the spring. During the years there are a lot of fruits, so jam is made from only part of the harvest.

Ranetki are healthy; they contain more vitamin C than imported apples. However, they taste sour and not everyone can eat them raw. But they make a delicious dish if you bake them in the oven, add a little honey to them and serve them with tea.

The rest of the harvest is stored in the freezer until spring, for this they are packaged in plastic bags. Frozen ranetka makes excellent compotes, with the addition of other berries, especially.

However, a serious danger has appeared in our forests; around the entire city, bears have been spotted entering dachas and even villages. Very close to the house where we live permanently, there are dachas where a bear has been. The wild animal breaks country houses, fences, trees with the remains of wounds and even collects them from the ground.

It is written about our dacha that it is located in the forest, but between two noisy roads: the railway and the highway, so I hope that the bear will not come to us. No one could have thought that this could happen again in modern life. It seemed that such phenomena remained somewhere in ancient times.