Transparent jam from ranetki (whole and slices): ways to make a treat “like a tear”

"Paradise apples" - so ranetki called among the people. Despite its name, one cannot expect a “paradise” taste from most varieties of ranet. Hard, sour apples with a characteristic astringency are not liked by everyone. Meanwhile, they are very useful. Among apples, the ranetki are the leaders in the content of pectin, potassium, vitamins P, B. Ranetki are small in size, so in most cases, whole fruits are used to make jam. You don’t even have to break the ponytails: you get a “cocktail” version. Preparation of blanks from the ranet plan for August - October. When to wait for the harvest exactly depends on the variety of “paradise apples”.

Cooking rules

Cooking apple jam is easy. The main thing is to know the rules of preparation, and anyone can take the recipe.

• Sorting raw materials. To make jam from ranetki, apples need to be sorted out. For dessert, take dense fruits without rot and wormholes. If you plan to use the whole ranetki, it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
• Preparation of apples. Ranetki need to be washed thoroughly. First they are poured with cold water for 10 to 20 minutes, and then washed. Ponytails can be removed, but the dessert looks original, in which whole "paradise apples" with ponytails are used. They can be shortened by a third or not touched at all. Each fruit is pierced with a toothpick in several places at the base. This is necessary so that the apples during the cooking process remain intact, the peel does not burst and does not crack. In addition, fruits are soaked faster with syrup, which reduces the cooking time of goodies.
• Syrup preparation. Ranetki - dense fruits, they can not boast of juiciness. Therefore, even for making jam from slices make syrup, and do not simmer in their own juice. It provides transparency. Syrup will need water and granulated sugar. Make sure that there are no undissolved sugar grains. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit broth. The apples are dipped in boiling syrup and the fruit is boiled or poured with cooled “sweet water”, insisted, and then boiled. How much fruit to languish in syrup - depends on the specific recipe. Cooking time affects the density of the syrup, but not the transparency of the jam.
• Sunset. The jam is rolled hot. Banks and lids must first be sterilized. It is important that the cans are sealed tightly. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam cools does not fall below + 22 ° C - you can skip the wrapping stage.

How to maintain integrity and remove bitterness

Some housewives succeed in jam, the second - not really. All because you need to know the culinary tricks. The jam will turn out bright and beautiful, subject to the following conditions.

• Interesting supplements. Zest, cinnamon, grated ginger, vanilla - all this will make the taste of jam brighter.Dessert with interesting notes can be obtained by adding cognac, walnuts, dried apricots.
• Bone care. If using lemon, be careful not to get citrus seeds in the jam. Otherwise, the dessert will be bitter. Orange slices for the same reason should be pitted.
• Preservation of integrity. In order not to damage the fruit, it is not recommended to mix jam. During cooking, the container should be shaken: this will help to avoid burning and the paradise apples will remain intact. Refusing stirring is also worthwhile if you are making jam from slices: the pieces are easy to damage, as a result of which they will boil, and “marmalade” should be felt in the dessert.

Transparent jam from the ranetki with a tail: a selection of traditional recipes ...

The hostess should be prepared for the fact that the process takes a lot of time. The delicacy should turn out jelly-like, but without excess density. A balanced taste and the right consistency can be achieved by boiling the workpiece several times. The technology resembles a “five minute”, but each approach takes more than five minutes: the fruits need time to caramelize in syrup.

Whole fruit

Features Even a novice housewife will be able to repeat a simple recipe for jam from ranetki. The dessert is fragrant by adding cinnamon and citrus juice.

Components:

• "Paradise apples" - 3 kg;
• water for syrup - 500 ml;
• sugar - 2 kg;
• lemon - half a citrus;
• ground cinnamon - a tablespoon.

Cooking

1. Wash apples thoroughly. Remove the stalks, pierce each fruit at the base with a toothpick.
2. Boil water in a saucepan. Dip some apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
3. Dip scalded apples in ice water. So they will maintain integrity in the dessert.
4. Make syrup. To do this, dissolve all sugar in 500 ml of water (the syrup should boil for three minutes).
5. When the syrup cools, pour them previously prepared apples.
6. Leave the blank for three to four hours. During this time, the ranets are soaked in syrup.
7. At the end of time, boil the jam for 20 minutes over low heat. Sprinkle cinnamon.
8. Leave the jam from the fire. Forget about harvesting for six hours.
9. Squeeze the lemon juice in the jam.
10. Repeat the boil-cool cycle twice.
11. Pour hot dessert into banks, roll up.

From apples with ponytails

Features The whole jam from the ranetki entirely looks especially beautiful, if you leave the tails of the fruits. Dessert apples with ponytails can be used to decorate cocktails and pastries.

Components:

• sweet and sour ranets - 1 kg;
• water is a glass;
• sugar - 1 kg;
• citric acid - half a teaspoon.

Cooking

1. Wash apples thoroughly, do not pick tails. Using a toothpick, make punctures at the base of each fetus.
2. Mix sugar, water, lemon. Boil the syrup.
3. Pour the prepared apples with hot syrup. Boil for ten minutes.
4. Give the dessert a “respite” for five hours.
5. Boil the apples again, but now 20 minutes.
6. Forget about harvesting for a day.
7. The last stage - bring to a boil and put on a sterile container.

Slices

Features If you got a large variety of "paradise apples," make jam from the ranetki slices. It is important that the slices do not boil: they should be clearly felt.To maintain their integrity, gently stir the mass during cooking. A delicious citrus-flavored ranet jam will win the hearts of gourmets.

Components:

• medium-sized runet - 2 kg;
• water - 400 ml;
• sugar - 1 kg;
• an orange is one.

Cooking

1. Prepare Ranetki: wash, remove the ponytails. First cut the apples in half, cut the core, and then chop into thin slices.
2. Put apple slices in a pan. Sprinkle with sugar.
3. Squeeze the juice from the orange, grate the zest. Add everything to sugar apples.
4. Infuse the workpiece for two hours.
5. At the end of time, remove apple slices from the resulting juice. This is convenient to do with a slotted spoon.
6. Add water to the juice, bring to a boil.
7. When the syrup boils, toss into the pan the slices of the ribbons that you took out earlier. Boil for 15 minutes.
8. Leave the jam to infuse at room temperature overnight.
9. Boil the delicacy in the morning for 30 minutes. Roll up.

... and interesting options

Ranetka jam can be a real gastronomic surprise if you move away from the classic recipes. Try making a treat with nuts, cognac, or apple juice.

Walnut

Features A novice cook can repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and flesh should not fall.

Components:

• sweet and sour ranets - 1.2 kg;
• walnut kernels - 1.5 cups;
• sugar - 900 g;
• lemon - one small;
• ground cinnamon - a teaspoon;
• water from the filter is a glass.

Cooking

1. Prepare the ranetki: wash, remove the ponytails, make punctures with a toothpick.
2. Squeeze the juice from the lemon, grate the zest.
3. Stir sugar in water. Bring to a boil.
4. Add lemon juice and cinnamon to the syrup. After mixing thoroughly, boil the syrup with new ingredients for two minutes.
5. Pour the ranetki and nuts into the syrup. Shake the container to mix the components.
6. Wait for boiling. Reduce heat to a minimum, boil for 15 minutes.
7. Remove the workpiece from the fire and allow it to cool completely. After boiling again, boil for ten minutes, leave the mixture to cool.
8. Repeat the cooking and cooling twice more, after which you can lay out on the banks and roll up.

With cognac in a slow cooker

Features Ranetka jam with nutty cognac notes is incredibly fragrant. A spicy dessert can also be prepared in a pan, but in a slow cooker it is more convenient and, according to the hostesses, so the delicacy turns out to be tastier.

Components:

• Ranetki - 1 kg;
• walnuts (peeled) - 200 g;
• sugar - 180 g;
• lemon - one large;
• laurel - two leaves;
• cognac - two tablespoons;
• pure water - 100 ml.

Cooking

1. Wash the ranets thoroughly. Make a couple of punctures with a toothpick.
2. Scrub the washed lemon with boiling water. Squeeze and strain the juice, prepare the zest.
3. Pour 100 ml of boiling water into the multicooker bowl. Dissolve sugar in water.
4. Dip the ranetki in syrup, add lemon juice, zest, and lavrushka. Mix gently.
5. Set the “Baking” mode for 25 minutes.
6. After the beep, open the lid and remove the bay leaves. Pour in cognac, add nuts.
7. Run the Baking mode for 15 minutes.
8. Arrange the hot dessert in sterile jars. Cork up.

With apple juice

Features Ranetka jam for the winter prepared according to this recipe turns out to be transparent as a tear. The trick is to use apple juice instead of water to make syrup. The taste of jam is saturated.

Components:

• Ranetki - 1.5 kg;
• sugar - 1 kg;
• apple juice - a glass.

Cooking

1. Thoroughly wash the "paradise apples", remove the stalks, pierce each ranet with a toothpick.
2. Boil the prepared apples in boiling water for literally two minutes.
3. Get the ranetki out of the water with a slotted spoon. Fill fruit with cold water from the filter. Leave it overnight.
4. Drain the water in the morning. Dry the apples in a colander.
5. Combine apple juice and sugar. Stir thoroughly so that there are no crystals. Boil the syrup. It will be ready immediately after boiling.
6. Pour in hot syrup ranetki. Let the mixture cool.
7. After cooling the syrup, put a treat to cook. Bring to a light boil, reduce heat and cook for 20 minutes. Syrup and fruits should be transparent.
8. Pack the treat in a sterile container. Cork up.

You can cook jam from the ranetki with the addition of seasonal fruits and berries. Harmoniously complement the taste of "paradise apples" plum, sea buckthorn, lingonberry, pear, chokeberry. Jam with “additives” turns out to be tasty, but loses transparency: fruits and berries “give back” their color.

Reviews: “Do not tear the tails!”

Last year did not work. Everything was boiled, despite the fact that each apple was pierced, poured several times with slightly cooled sugar syrup, then poured again, heated and poured, and so again 5 times.

Buka http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Ponytails in no case need to be torn off !!! It is so wonderful to read a book on a rainy winter evening, drinking hot tea in the bite of a little horse with a ribbon, taking it out of the syrup by the tail.

Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html

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