Ranetok jam: recipes for making whole paradise apples in clear syrup and walnuts, in a slow cooker

preliminaries

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

To prepare this dessert, only whole, intact fruits with intact skin, no wormholes or bruises are chosen. The fruits are thoroughly washed, 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 maintain their integrity during cooking. Too long ponytails (stalks) are recommended to be cut by a third, but you don’t 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 by dipping in boiling water, and then poured over 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 (it can then be used to make syrup), rinse with cold water.

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

Video “Ranetok Jam”

From this video you will learn how to cook delicious whole paradise amber jam at home.

Best recipes

There is more than one recipe for delicious paradise apple jam, here you can choose, experiment. Dessert from some ranetki will turn out tasty and fragrant, but the addition of other fruits and spices will significantly change the taste and aroma.

whole paradise apples

Ranetki, cooked whole with tails, have an excellent taste and appearance. For them you will need:

• 1 kg of apples;
• 900 grams of sugar;
• 1 a glass of water.

To keep the fruit whole, the preparation is stretched over several sessions:

1. Syrup is boiled from sugar and water in which apples are blanched.
2. Prepared fruits are poured with hot syrup, shake the dishes slightly, leave to cool completely.
3. The cooled mass over low heat is brought to a boil, boiled for no more than 5 minutes, left for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, laid out in sterilized jars, rolled up.

With oranges and cinnamon

Citrus fruits and cinnamon add benefits to the usual jam, exquisite aroma, new taste. For 1 kg of apples take 800–900 g of sugar, 2–3 oranges, 0,5 cups of water, 1 cinnamon stick:

1. Oranges are peeled, divided into slices, you can even cut the slices in half so that they are commensurate with small apples. They are placed in a saucepan, poured with water, boiled for several minutes to soften.
2. Sugar is added to oranges, all crystals are completely dissolved.
3. Apples are added to the hot mass, brought to a boil, removed from heat, left “until tomorrow”.
4. Jam can be cooked immediately, but apples can fall apart. To avoid this, the dessert is boiled for several days, you shouldn’t even stir it, it’s better to just shake the dishes. Cinnamon is added at the last stage. Then they put it in jars, roll it up.

In a multicooker with cognac

A multicooker will help you prepare a dish in one go. To do this, put 1 kg of prepared ranetki, 900 g of sugar, an incomplete glass of water into a bowl, turn on the “Extinguishing” mode, leave for 2 hours. It would be good to check the jam several times, shake it lightly or mix it gently.

Opening the multicooker for the last time, you need to add 2 tbsp to the mass. l. cognac. The result will certainly please you with a new flavor.

With walnuts in the oven

The oven can also relieve the hassle and help keep the rayki intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. It is necessary to turn on the oven until it heats up to 250 ° C, boil the syrup, dip the crushed nuts into it, cut into pieces the previously peeled lemon and ranetki. All this is boiled for 10 minutes, and then transferred to a saucepan, and preferably a clay bowl, and put in the oven.

After boiling the mass, the temperature is lowered to 100 ° C, baked for 3 hours. The result will be a golden honey jam with an original taste and a delicate aroma with a hint of citrus.

Transparent treat

Chinese jam without the addition of other fruits, cooked in several stages, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese women themselves, then you need to use citric acid.

Syrup is boiled from 1,5 cups of water and 1 kg of sugar, poured onto prepared raiki, ¼ of a teaspoon of citric acid is added, the dishes are shaken, and the mass is allowed to cool. Then you need to bring the jam several times to a boil over low heat and set aside until it cools completely. The finished delicacy will delight not only with thickened syrup, but also with translucent fruits, as if glowing from the inside. They can be safely used to decorate cakes or pastries, served with cream for coffee.

The main thing is to keep the fire slow, avoid rough stirring with a spoon, it is better to just shake the dishes sometimes. Fully prepared jam is laid out cold in containers, covered with lids or even parchment, and stored in the cold.