Ranetka jam for the winter: simple recipes at home in a slow cooker, with oranges, slices, and banana

Ranetki or paradise apples are amazing fruits native to Siberia that can grow in almost any conditions. The size of the fruit is very small, sometimes no larger than a cherry, and when fresh it has a tart taste, due to the high content of various substances beneficial to humans. But few fruit crops can compare with ranetki in terms of variety of homemade recipes. Jam from ranetki for the winter is one of the most popular types of preparations, since it is not difficult to prepare, and in terms of the content of biologically active substances it ranks first among berries and fruits.

How to make jam from ranetki

It is unlikely that anyone would think of consuming fresh ranetki - they are too unsightly in appearance, and their taste is not the most attractive. But after heat treatment, the taste of the fruit changes amazingly for the better and jam from Ranetki apples can be fully considered a true delicacy. And if you use all kinds of additives in its production, then the variety of tastes can conquer any most demanding gourmet.

You can make jam from raw or pre-steamed fruits. In recipes using traditional techniques, jam is made from chopped apples, and there may be individual pieces of fruit in the finished dish. But many are more attracted by the homogeneous jelly-like consistency of the jam, although in this case it becomes more like jam. If you have an idea to use jam as a filling for baked goods, then the option with pieces of fruit is better.

You can use not only the best and ripest fruits for jam. Fruits with soft barrels or spots that can be cut out during processing are also quite suitable. Even slightly unripe ranetki are used, since they contain the largest amount of pectin. Namely, thanks to pectin, you can get the jelly-like structure of traditional jam.

Important! In ranetki, the pectin content can exceed 1%, while ordinary apple varieties barely reach 0.5%.

Regardless of the recipe used, before processing, the fruits of paradise apples are thoroughly washed in several waters and then lightly dried on a towel.

When making jam, it is not customary to subject ranetki to prolonged heat treatment. The maximum cooking time is usually 30-40 minutes. But jam needs constant supervision, regular stirring and skimming off the resulting foam.

The best utensil for making ranetka jam at home would be a wide enamel pan or even a basin with low sides. In this case, due to the large surface area, the liquid will be able to evaporate faster from the surface of the jam and the cooking time will be reduced. Stirring the jam will also be much easier.

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:

Apples (wild ranetki) – 1 kg;
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” counterparts. 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.

Traditional recipe for ranetki jam

The ingredients for making jam according to the traditional recipe are very simple and accessible:

1 kg ranetki;
500 g sugar;
a packet of vanillin;
150-200 ml of water.

Manufacturing:

Paradise apples are washed, dried and cut into 2 parts, the core with tails and seeds are removed.
Due to the small size of the fruit, this stage is the most tedious and tiring. Important! But this is the only way to make real jam from ranetki, in which individual pieces of apples will be felt.
Pour water into a saucepan or basin, pour in the cut ranetki and, with slight heating, evaporate for about a quarter of an hour.
After this period, add sugar and vanillin and cook for the same amount of time.
Hot jam is distributed into sterile jars, sealed and stored for the winter.

Pear jam for the winter recipes with apples with lemons with oranges and plums in a slow cooker

› Jam

Apple jam is a simple recipe that allows you to replenish your shelves with a fragrant delicacy. The fact is that garden fruits quickly reach the required consistency during the cooking process and go well with oranges, lemons, plums and spices, which leads to the creation of original assorted confitures, suitable both as a dessert and as a filling for baked goods.

Apple jam - a recipe for the winter through a meat grinder

Apple jam for the winter is a great way to utilize your fruit harvest. Considering the troublesome process, it is better to use a meat grinder. This time-tested device will eliminate tedious cleaning and quickly process apples, including peel, into a homogeneous fruit mass, which should be simmered in syrup for 40 minutes.

peeled apples – 2 kg;
sugar – 750 g;
water – 200 ml.

Grind the apples through a meat grinder.
Pour water over sugar and boil for 7 minutes.
Place apples in syrup and simmer, stirring, for 40 minutes.
Pour into sterile jars and seal.

Apple jam with orange - recipe

Apple jam with orange is a popular combination. Even though apples gel perfectly and do not cause any trouble in cooking, they do not always have the required taste, which is successfully compensated for by oranges, the zest of which gives the confiture aroma and color, and the juice prevents excessive thickening, which makes the mass more transparent and tender.

apples – 1.5 kg;
orange – 1 pc.;
water – 300 ml;
sugar – 850 g.

Cut the peeled apples into cubes, add water and steam under the lid for 30 minutes.
Remove the zest from the orange and cut the pulp into cubes.
Drain half the liquid from the softened apples, add the zest, sugar, oranges and simmer over low heat for 20 minutes.
Place the apple jam in sterile jars for the winter and store it in the cold.

Apple jam with lemon for the winter - recipe

Apple jam with lemon has many benefits. With citrus, the delicacy is enriched with ascorbic acid, which makes the preparation an invaluable cure for seasonal ailments, acquires a subtle refreshing aroma, piquant taste, retains transparency and attractive color, since it does not oxidize even during prolonged cooking.

apples – 1 kg;
sugar – 1 kg;
lemon – 1 pc.

Remove the zest from the lemon and squeeze out the pulp.
Sprinkle the apples with sugar, add lemon juice and simmer over low heat for 30 minutes.
5 minutes before the end, add the zest, stir and leave for 10 hours.
Then place it in sterile containers.

Apple jam in a bread machine - recipe

Apple jam in a bread maker has excellent consistency and is easy to prepare. The process consists of several stages: slices of apples are placed in a bread machine bucket in layers with lemon juice and sugar, immersed in the unit and the “Jam” function is turned on, in which the mass is kneaded with gentle heating, and ultimately cooked in a gentle mode and does not burn.

peeled apples – 500 g;
sugar – 150 g;
lemon juice – 40 ml.

Place the sliced apples in a bread machine bucket in layers, seasoning each with juice and sugar.
Shake, place the bucket in the device and set the “Jam” mode for 1 hour 20 minutes.

A simple recipe for ranetki jam at home

The recipe for making jam from ranetki for the winter can be even simpler if you agree that the consistency of the workpiece can be completely homogeneous and more reminiscent of jam.

The only ingredients you will need are:

1 kg of paradise apples;
700 g sugar;
200 ml water.

Manufacturing:

According to this recipe, there is not even any need to peel the fruits from seeds and tails.
The washed ranetki are placed in a saucepan with a small amount of water and steamed over low heat for half an hour.
The fruits should soften, after which they are rubbed through a sieve to get rid of seeds, peels and tails.
The fruit mass is mixed with the required amount of sugar and put on fire.
Boil for about 10-15 minutes and roll into jars for the winter.

The best recipes for confiture from Ranetki apples

Use one of the proven recipes.

Classic version

Even a novice housewife can make this kind of jam. The likelihood of something going wrong is minimal. But despite its simplicity, jam according to this recipe turns out surprisingly tasty, rich and beautiful. Have to take:

2 kilograms of ranetki;
1 kilogram of granulated sugar.

First you need to thoroughly wash the apples and remove the seeds. Then the ranetki are boiled over low heat for an hour. They should soften greatly and lose their elastic appearance. Apples can be cooked whole or in pieces. In any case, after cooking, they are ground through a sieve.

At the second stage, granulated sugar is added to the ranetki. Everything is thoroughly mixed and placed on low heat. Cook, stirring constantly and removing the light foam, for up to an hour or even 1.5 hours. A sign that the jelly has succeeded is that it should become thick. Without waiting for it to cool, this ranetka jam is immediately rolled into jars under iron lids.

Cooking in a slow cooker

Jelly is made very quickly in a slow cooker. Have to take:

1 kilogram of ranetki;
450 grams of granulated sugar;
150 milliliters of water.

There is no need to add sugar to the apples first. It’s enough just to wash them well, cut them, remove the seeds. Place at the bottom of the vessel and sprinkle with granulated sugar. Select the “Extinguishing” mode for at least 15 minutes. Then grind through a sieve, add spices and seal in jars.

Amazing transparent confiture in slices

The advantage of this delicacy is that it turns out to be a caramel color, but without a matte tint. For the recipe you will need:

1.5 kilograms of ranetki;
1.5 kilograms of sugar.

The apples are cut into slices, quite large - 2-3 centimeters wide. They are placed in a saucepan and covered with granulated sugar. The apples should stand like this for up to 10 hours. At the same time, you shouldn’t be afraid that it will turn brown, because that’s how it should be according to the recipe.

A lot of juice will come out. It is not drained; the apples are brought to a boil with it. Boil over high heat for exactly 5 minutes. Immediately put in a warm room and leave for at least 12 hours. You need to repeat all the steps again. The third time, simply bring the apples to a boil with the juice (there should be significantly more of it), and immediately close them in pre-sterilized jars.

Assorted pear

Making such jam is also not difficult; you have the following ingredients at hand:

1 kg small apples;
1 kg of pears (preferably medium and late ripe varieties);
1.4 kg granulated sugar.

Apples and pears are finely chopped. Mix, then add sugar and leave in a warm place for three hours. Add a little water to the released juice (100 milliliters is enough for a kilo), put on low heat and boil for 25 minutes. Be sure to skim off the foam, otherwise the jam will turn out dark and cloudy.

Healthy preparation with pumpkin

Making a pumpkin preparation will also not be a problem. You will like not only the specific taste of this delicacy, but also the rather unusual orange color. Take:

1 kg of main ingredients;
1.5 kilograms of sugar.

All products are cut into small pieces. You can also immediately pass it through a meat grinder, but be sure to remove the seeds. After two hours, place on the stove in an enamel container and bring to a boil. Constantly stirring the mixture, boil it for up to 25 minutes. Such jam does not always harden on its own, even if you add a lot of sugar. Therefore, you may need gelatin or agar-agar (dilute it as indicated on the package).

Exotic recipe with oranges

There are several options for jam with oranges. But the most popular is exotic, which uses not only the citrus pulp itself, but also its zest.

You will need to take:

1 kilogram of ranetki;
1 kilogram of oranges;
1.5 kilograms of granulated sugar.

The blocks are cut into slices, but not too small. Mix them with half rings of orange and its zest. Sprinkle with sugar and leave for 4 hours. The extracted juice is boiled (if it is not enough, then add a little water). During the cooking process, the entire mass will become a rich caramel color. It is quickly closed by banks.

Ranetki jelly with banana

Banana jam with ranetki is quite unusual; it is distinguished by its strong sweetness. You can get a fairly inexpensive and tasty delicacy that is not only eaten just like that, but also used as a filling for pies, buns or pie. You will need to take:

1 kg small apples;
4 bananas (can be overripe, but without black spots);
1.2 kilograms of sugar.

The fruits are ground into a single whole. Place the mixture on the stove, bring to a boil and cook for 15 minutes with granulated sugar.

To enhance the taste, you can add cinnamon and vanilla, but this is not at all necessary.

Spicy treat with cinnamon

In order to make a delicious delicacy, you will need to take:

1 kg ranetki;
900 grams of sugar;
a teaspoon of cinnamon (you can use a natural stick);
vanilla on the tips of a knife;
optional lemon juice or orange slices.

First you need to thoroughly wash the apples and remove the seeds. Ranetki are boiled over low heat for an hour (at this time you can add oranges or lemons to them to enhance the taste). Then grind them through a sieve.

Add granulated sugar, mix thoroughly, and place on low heat. Cook for up to one and a half hours, add vanilla or cinnamon five minutes before the end of cooking. Close the jars while they are hot.

Making jam without sugar

There won't be any special difficulties. Apples are prepared in the same way. Instead of sugar, use its usual substitute; you will also need agar-agar or gelatin.

Ranetki with dried apricots

Fruits are prepared in a standard manner. You don't have to remove the skin, but you need to remove the seeds. Boil pieces of fruit for 25 minutes along with sugar. The dried apricots are pre-soaked and cut into thin strips.

Ranetka jam with orange

Oranges will give heavenly apples an exotic flavor and add vitamins. Below is a description of the recipe for jam from ranetki and oranges with photos, thanks to which even a novice housewife will get a tasty and very aromatic dish.

According to the recipe you will need:

1 kg ranetki;
1 kg of oranges;
1 kg sugar;
400 ml water.

Manufacturing:

The oranges are doused with boiling water, washed with warm water and dried, after which the zest without the white layer is carefully removed.
Peel into slices, remove seeds and films.
Ranetki are washed, the central part with seeds is removed and cut into small pieces.
Place finely chopped apples in a saucepan with water over medium heat and after boiling, cook for about 15-20 minutes until soft.
Important! Cooking time depends on the size of the fruit pieces.
Add orange slices, sugar and grated orange zest.
Stirring, cook for about the same amount of time.
Distribute into jars and seal for the winter, although some of the jam can be left to try right away.

Recipe for jam from ranetki variety Amber Apple

Ingredients:

Ranetki – 3 kg;

Sugar – 2 kg 500 g;

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!

Paradise apples, Chinese apples, ranetki, rayki - these are the names of decorative apples that are similar to the wild-growing counterparts from which they originated. Tasty and healthy ranetka jam has not only a pleasant aroma, but also a very beautiful appearance.

Like wild apples, ranetki are small, greenish-yellow, aromatic, with a tart taste. They ripen in September and cannot be stored for a long time, so they try to process them right away. Fruit drinks and confitures are prepared from them, but the most popular is jam made from whole apples with tails; in winter it warms and pleases with its appearance, not to mention its delicate taste. Now there are varieties that ripen in summer, have a pleasing red color, and they also make wonderful jam.

To prepare this dessert, choose only whole, undamaged fruits with intact skin, without wormholes or bruises. The fruits are washed thoroughly, sometimes even pre-soaked in cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately preserve their integrity during cooking. It is recommended to cut off too long tails (peduncles) by a third, but there is no need to get rid of them completely, otherwise half of the charm will be lost.

Since the apples are very hard, they need to be blanched for a couple of minutes, dipped in boiling water, and then doused with cold water. To do this, use a colander or linen (gauze) bag. You can simply pour boiling water over it, close the lid tightly, wait 3 minutes, drain the water (you can then use it to make syrup), and rinse with cold water.

The cooled apples are pricked several times with a sharp wooden toothpick. It is undesirable to use metal needles for this procedure, except stainless steel.

Fragrant ranetki jam with lemon

Lemons are often used in the making of apple jams - after all, they give the preparation for the winter an additional aroma and a jelly-like structure, not to mention healing vitamins. But even just ranetka jam with lemon already claims to become a signature dish in any housewife’s collection of recipes.

The technology for its production is completely similar to that described above, where orange served as an additive. Some housewives prefer to chop the fruit mass after steaming the ranetki, while others like jam with pieces - this is not of fundamental importance and is a matter of personal choice.

The recipe ingredients you will need are the following:

3 kg ranetki;
1 large lemon;
2 kg sugar;
500 ml water.

Cooking apples

Cooking ranetki in slices

The simplest recipe for fruit jam for the winter consists of only two ingredients

, and also incredibly simple. Even a beginner can do it. So, you will need:

Ranetki - 2 kilograms
Sugar - 1.5 kilograms

Before making the finished product, small apples must be soaked for ten to fifteen minutes in cold water. After such a “bath”, each fruit should be washed and dried with a paper towel. Then you need to cut each apple into halves or quarters and cut out the excess - the core with the seeds. After this procedure, cut the ranetki into thin slices and immediately proceed to the second stage, since after lying a little in the open air, the apples may turn black

. After all the manipulations have been carried out, the finished cutting must be transferred to the container in which the jam will be prepared.

To add a “zest” to the recipe, you can also add the juice of one lemon or orange - the smell and taste of citrus fruits will perfectly emphasize the overall “mood” of the brew. In this form, the apples are infused for several hours - during this time they will release juice, which, after adding sugar, will become syrup.

The next day, the ranetki are filtered, and the resulting juice is put on fire. You need to add about two glasses of water to it and bring to a boil. As soon as the syrup begins to boil, add the ranetki soaked in it and cook for fifteen minutes

. This procedure must be repeated several times - it should completely cool to room temperature several times and boil again. As soon as the syrup acquires its characteristic thick structure, it needs to be rolled into jars and left to cool in a warm place. When preparing the recipe in slices, they become a pleasant caramel color and practically do not lose their shape.

Recipe: jam from ranetki with tails

It is also possible to cook apples whole - straight with the tails. In this recipe, a multicooker will make the process easier - in it the jam from whole ranetkas with tails will be prepared. The ingredients are simple:

Water 1 glass
Apples 1 kilogram
Sugar 1.2 kilograms

The fruits, as usual, must be washed and dried in the sun. In this case, there is no need to remove the tails - this is the whole “trick” of the workpiece. Apples need to be pricked with a sharp object in several places, sugar and water should be combined together and boiled for several minutes in the “Steam” mode. At this temperature and even distribution of heat, the ingredients will produce a syrup, which will become the basis for future preservation.

As soon as the mixture acquires a caramel hue

, you need to put the fruits in it and leave to infuse for about eight hours. During this time, the fruit will give juice. After the time has passed, boil the mixture in the same mode as before for about five minutes and let it cool again. Repeat the procedure several times, then roll the mixture into jars or close them with lids and place them in the refrigerator. The recipe is extremely simple and suitable for beginner cooks.

Ranetka jam for the winter with banana

Bananas are an exotic feature of modern cuisine that has long become familiar. But it turned out that many domestic fruits and berries go well with it. Adding bananas according to the recipe gives the preparations softness, delicate texture and nutritional value.

You will need:

1 kg of paradise apples;
1 kg of ripe but undamaged bananas;
1 lemon;
800-1000 g granulated sugar;
1 tsp. cinnamon;
1 tbsp. l. vanilla sugar.

Since the recipe uses sweet bananas, the amount of sugar can be slightly adjusted to suit your taste.

Manufacturing:

Bananas are peeled and pureed using a wooden masher or blender.
Squeeze the juice out of the lemon and pour it over the bananas to keep their flesh light.
Ranetki are washed, the seed chambers are removed and cut into pieces.
Then they are covered with sugar, heated over low heat until boiling and cooked until the juice appears. If desired, you can add a little water.
Add banana puree and cook until thickened.
20-30 minutes after the start of cooking, you can add cinnamon and vanilla sugar to the pan.

This preparation for the winter is especially popular with young children and is very useful for them. This amount of components yields about 2 liters of finished jam.

Recipe for making banana and orange jam for the winter

Jam made from bananas and oranges is an unusual dessert that will not leave anyone indifferent. The combination of the sweetness of exotic fruits and the sourness of citrus fruits gives the preparation a special, rich taste. It will not be a shame to serve it on the festive table and display it in front of suddenly arriving guests. And your household will love Sunday morning tea with a banana-orange treat.

Features of making banana and orange jam for the winter

It’s easy to cook an unusual delicacy, but you need to know and follow simple rules:

Prepare the fruit delicacy in an enamel bowl with a thick bottom so that the mixture does not burn.
Only bottled water is used. Tap water can spoil the taste of the product.
During cooking, the jam is constantly stirred with a wooden spatula and the floating foam is removed.
The finished delicacy is poured into containers and sealed with lids doused with boiling water.

The jars are placed upside down on a horizontal surface and covered with an old blanket. After cooling, the workpiece is removed to a permanent storage place.

Required Ingredients

To create a dish, the housewife must supply the following products:

large bananas – 1 kg;
medium oranges – 500 g;
water – 0.5 l;
white sugar – 1 kg.

Moreover, it is better to choose sweet citrus fruits. Otherwise, you will have to increase the amount of granulated sugar so that the dessert does not turn out sour.

How to prepare ingredients for a recipe

For an original treat, choose bananas with yellow peel without brown spots. They are the ones who show that the fruits are overripe. And if you make a dessert from soft fruits, it won’t taste very good.

Preparing containers for the start of the process

Before you start creating fruit delicacies, prepare containers for storage. Take liter or half liter glass jars. They are first thoroughly washed and dried, then placed in the oven and left for at least an hour.

How to make banana-orange jam at home

Prepare the delicacy in the following sequence:

The fruits are washed and placed on a clean napkin to drain.
They peel the skin and cut the pulp.
Place fruit pieces in a deep saucepan, add sugar and water. Mix everything well.
The container is placed on fire. The mixture is brought to a boil, then simmered over low heat for 35 minutes.
The hot product is placed in pasteurized containers.

You can put a circle of parchment in each jar and only then close it with a plastic lid.

How to store it correctly

Homemade preparations are perfectly stored and do not lose their taste for 1.5-2 years. But you need to know and follow some tricks:

The best place in the apartment is the bottom shelf of the refrigerator; a dark pantry will also do.
If possible, the blanks should be placed in a cellar or basement. The main thing is that there is no high humidity, otherwise the jars and lids may become moldy.
The best temperature is considered to be +5-15 °C.
The product can be stored on the balcony until cold weather sets in, because a frozen dish loses its taste and aroma. When thawed, the jar may even crack.

Orange-banana dessert is served as a separate dish. It can be used to soak baked cakes, fill pies, bagels, or fill tartlets. And pancakes, pancakes, cheesecakes with fruity deliciousness will go with a bang.

Amber jam from ranetka slices

This recipe for the winter is more reminiscent of natural jam; the pieces of ranetki in it are so tempting and attractive that they can be safely used to decorate confectionery and sweet dishes.

You will need:

2 kg ranetki;
1.5 kg sugar;
400 ml water;
juice and zest from one orange.

Manufacturing:

Paradise apples are thoroughly washed and soaked in cold water for a quarter of an hour.
Then cut each fruit in half, remove seeds and stems and cut into thin slices.
Pieces of apples are placed in a deep container, covered with sugar and the juice is squeezed out of the orange, adding finely ground zest.
In this form, the workpiece is infused for 6 to 12 hours.
Finally, the ranetki slices are removed with a slotted spoon, and the resulting juice is heated by first adding water to it.
Bring to a boil and place the previously removed ranetki into it.
Cook over low heat for 15 minutes, stirring slightly, or better yet, shaking the pan occasionally so as not to damage the slices.
Remove the future jam from the heat and leave it to brew in the room for 12 hours.
The next day, place the container with ranetkas on medium heat again and boil for about half an hour.
The slices should become almost transparent, and the syrup will acquire the necessary thickness and attractive color.

Jam Ranetki

Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it...

Keep peeled apples in cold water acidified with lemon juice. They won't darken.

Very soft pears and apples can also become the basis for compotes. To do this, it is better to put them in boiling sugar syrup, immediately turn off the stove and let it brew under the lid. Then you can start...

Excess salt in any soup will quickly be absorbed by pieces of raw potatoes or slices of fresh apple. Add them to the broth and leave to simmer for ten minutes over low heat. Afterwards, remove with a slotted spoon. E...

To prevent baked apples from sticking to the baking sheet and cracking in the oven, pierce them in several places with a fork and pour a little water on the bottom of the baking sheet.

Place half an apple in the box with the sponge cake to prevent the cake from drying out.

Antonovka is the best variety of apples for making charlotte

When choosing apples, pay attention to their hardness and elasticity of the skin.

This is important, because a softer Antonovka will add extra...

Ranetki jam with cinnamon

The original jam prepared according to this recipe will definitely attract the attention of true gourmets and lovers of spicy dishes.

You will need:

3 kg ranetki;
100 ml water;
1.5-2 kg granulated sugar;
a bunch of purple basil weighing about 100 g;
50 g fresh or 10 g dry mint;
1 tbsp. l. ground cinnamon;
1 vanilla pod (can be replaced with 1 packet of vanillin);
1 bud of clove, 1 pea of black and allspice and a piece of cinnamon in each jar.

Manufacturing:

The ranetki prepared in the standard way are cut into pieces, placed in a container for making jam, water is added and boiled over low heat for about 10 minutes.
Add coarsely chopped, washed and dried basil and mint and simmer the mixture under the lid for another 20 minutes.
After cooling, rub through a sieve or grind with a blender.
Heat again to a boil, add sugar, vanilla and cinnamon and cook for about half an hour over low heat with regular stirring.
Place spices in prepared sterile and dry jars and add boiling jam, sealing them with lids.
Cool the jars upside down under a warm blanket, and then put them away for storage for the winter.

Apple jam without sugar

If you are on a diet, you can make apple jam without sugar. For this preparation, you should choose sweet apples.

1 kg apples;
1 glass of water.

We clean the apples from seeds, leaving the peel. Cut them into thin slices. Fill the apples with water and cook until soft. Cool the mixture, then grind it through a sieve. Cook the resulting puree over low heat with constant stirring. You need to cook until thickened.

Place the thick mass into clean jars. Sterilize half-liter jars in boiling water for 15 minutes, then seal them tightly with tin lids.

Delicious sour ranetka jam with pumpkin

Apples and pumpkin have always been considered a classic combination, and sweet pumpkin is just perfect for sour ranetki.

You will need:

1 kg of paradise apples;
1 kg pumpkin;
400 ml water;
1 kg granulated sugar;
1 tbsp. l. ground ginger;
1 lemon.

Manufacturing:

Peel the pumpkin and cut into convenient size pieces.
The seed chambers and, if possible, the skin are also removed from ranetki apples.
The removed apple parts are not thrown away, but filled with water and placed on low heat.
Cook for about a quarter of an hour. Important! It is in the peel and seeds of apples of paradise that the most pectin is found, which helps create the jelly-like consistency of the jam.
Strain the resulting broth and pour it over a mixture of pumpkin and apples.
Cook over moderate heat until softened, add sugar, ginger and juice along with lemon zest.
The jam should thicken, after which the fire is turned off, and the workpiece, while hot, is laid out in a sterile container and sealed for the winter.

Recipe for making apple-plum jam without thickeners

Ingredients:

sweet apples - 1 kg;
prunes - 2 kg;
granulated sugar - 2 kg.

Wash the prepared fruits. Peel the apples and remove the core and seeds. Divide the plums into two halves, remove the pits.
Place the fruit for confiture in a saucepan and add sand. Cook stirring for 60 minutes. Let the jam cool.
Using an immersion blender, grind the sweetness into a homogeneous mass. Cook for another half hour after boiling. Place the jam in dry, sterilized jars with screw-on lids.
Wrap the preparations for the winter with a towel for 5-6 hours. The jam is ready.

Jam from ranetki and pears

From time immemorial, apples and pears have grown next door and, of course, they will be good neighbors in winter preparations. With their sweetness and juiciness, pears can harmonize the acidity and astringency of the ranetka fruit in jam.

You will need:

1 kg ranetki;
1 kg of pears;
550 g granulated sugar;
1 lemon.

If you want to get just sweet jam without a sour taste, then you can only use grated zest from the lemon.

Jam made according to this recipe for the winter turns out to be homogeneous in consistency and is prepared easiest and fastest using a meat grinder.

Ranetki and pears are washed, seeded and chopped using a meat grinder.
Boil the resulting fruit mass over moderate heat until thickened. This usually takes around 40 minutes.
Add sugar, juice and lemon zest, boil until completely homogeneous and place in sterile jars.

Apple mint jam made in the microwave

This version of jam can be prepared in literally 20 minutes. It has an original refreshing taste.

400 gr. apples;
200 gr. Sahara;
2 tablespoons of chopped mint leaves;
1 teaspoon lemon or orange zest;
1 tablespoon lemon juice.

We wash fruits and herbs. Scald the lemon with boiling water. We tear off the mint leaves from the mint sprigs and chop them with a knife.

Peel the apples from seeds and grate them, immediately pour lemon juice over them. Sprinkle the apples with sugar and combine with mint leaves and chopped zest. Transfer the mixture into a glass pan or other microwave-safe container. We do not cover with a lid.

Cook the jam at full power for 5 minutes. Then remove the pan from the oven and mix thoroughly. And put it in the oven again, turning it on at full power for 5 minutes. The finished jam can be cooled and served immediately. Or, when hot, place in sterilized jars and immediately close the lids tightly.

Ranetka jam in a slow cooker

The recipe for making paradise apple jam in a slow cooker is limited only by the volume of finished products obtained. For example, a standard 6-liter bowl in a Redmond multicooker for making ranetki jam can be filled with apples to a maximum of two-thirds of the volume. After all, jam greatly increases in volume during cooking and if it reaches the lid of the kitchen appliance and sticks to it, it can ruin the multicooker.

You will need:

1 kg ranetki;
400 g granulated sugar;
200 ml water.

To make optimal use of the kitchen assistant's capabilities, jam is prepared in several stages.

Ranetka apples are peeled and cored.
The latter are placed in a multicooker bowl, filled with water and simmered in the “steaming” mode for about 20 minutes to release pectin substances.
The foam and all the skins are removed from the bowl, and chopped pieces of ranetki and sugar are added to the broth.
Turn on the “quenching” mode for about 40 minutes.
Remove the lid and mix thoroughly.
Then remove the valve, close the lid and turn on the “baking” mode for the same period.
In this mode, it is recommended to open the lid several times and mix the contents of the bowl.
When the timer bell sounds, the jam can be put into jars and sealed for the winter.

Raspberry jam with hazelnuts

Raspberry jam with hazelnuts You need:

2 kg raspberries 1 kg sugar vanilla pod 300 g chopped hazelnuts

How to cook:

1. Beat the raspberries in a blender in pulsation mode and grind through a sieve.

2. Place the berry puree, vanilla pod, cut into several pieces, and sugar in a multicooker bowl.

3. Cook in the “Stew” mode for 20 minutes without a valve.

4. Fry the nuts in a dry frying pan until they have a pleasant aroma and carefully sift to remove any husks and crumbs.

5. Add nuts and cook in the same mode for another 15 minutes.

6. Carefully place the hot jam into small jars, trying to get a piece of vanilla into each.