Jam from ranetki for the winter: a recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The feature of ranetok apple trees is that they usually bring a rich harvest. The fruits are not only beautiful in appearance, but also juicy and fragrant. And jam from ranetki for the winter is unusually tasty and just melts in your mouth. There are several options for its preparation. Including you can make such a delicious treat with the help of a multicooker home assistant. Our article will tell you everything about this.

Ranette jam recipe: basic option

To make jam we need:

• kilo ranetok;
• half a kilo of sugar;
• some water.

First of all, when preparing marmalade from ranetki for the winter, we are processing the fruits themselves. To begin with, we carefully examine the apples, remove the worms and wash them thoroughly. After that, put it in a colander so that the water runs away. We fall asleep clean ranetki in a saucepan, add water at the rate of 2/3 cup per kilo of fruit. We put on a small fire, cook for 40-50 minutes. ATat the end of cooking, the ranetki should become soft, you can verify this by piercing them with a toothpick.

When the apples are well steamed, that is, they become soft, we take a metal sieve (preferably with large cells) and wipe our ranetki with a wooden pusher. This process will help get rid of tails, skins and seeds, and the jam will be very tender.

Add sugar to the resulting applesauce. Mix everything in a saucepan and put on low heat, stirring the mass regularly. Jam is cooked to the desired consistency. That is, you can make it liquid or thick - one that will keep its shape. Follow your preference here.

In order not to waste time while the jam is being boiled, we sterilize the jars. When it reaches the desired consistency, put it into jars. Roll up or close with screw caps, turn upside down, cool in a dark place. The jars have cooled down - the jam is ready. Help yourself!

Another variation of the recipe

How to make marmalade from ranetki? This recipe assumes that ranetki puree (kilo) and granulated sugar (0.8-1 kg) will be used to make jam.

The cooking procedure goes like this. We take our little ones, wash them well, wait for the water to drain. We clean from the core. We spread the apples on a baking sheet and steam them in the oven at 150 degrees. We take already soft ranetki, prepare mashed potatoes by rubbing them through a sieve or grinding them in a blender. Weigh the finished puree. We fill it with sugar (with the calculation of a kilopuree \u003d 0.8-1 kg of sugar), mix, bring to a boil. We cook the puree until it is so thick that when it is dropped onto a plate, it does not spread. Here is jam from ranetki for the winter and you're done.

Jam with orange peels and nuts

How to make ranetki jam? Take:

• kilo ranetok;
• 250g sugar;
• 25g orange peel;
• 25g walnuts (hazelnuts)

Wash the apples thoroughly. We bake them in the oven and rub them through a sieve. We heat the resulting puree, add sugar, cook, stirring occasionally, until the desired density. About 10 minutes before the end of cooking, add nuts (pre-roasted and chopped) and orange peel. This jam is stored in a cool place.

Jam from ranetki in a slow cooker

This jam can, of course, be prepared with the help of a slow cooker. This is done very simply. Peel and cut apples, chop with a food processor or meat grinder. Add sugar to the resulting puree and leave for an hour and a half - until it is completely dissolved. Then mix the mass well and put in a slow cooker. Set the mode "Toasting". When the apple mass boils, select the “low pressure” mode. After 15-17 minutes. let off steam, put the jam in jars.

Jam with whole fruits

Now you know more than one recipe for ranetki jam. But I also want to share the cooking option, not jam, butjam that will contain whole apples. To do this, you need to prepare 7 kg of ranetki, remove their stalks, while leaving a third. Prick each apple with a toothpick. We take a suitable container, put ranetki in it, fill them with boiling water. We hold for five minutes. Drain the liquid. In parallel, we prepare a syrup from 200-250 ml of water and 0.8 kg of sugar. Bring it to a boil, lower the fruit, cook for 10 minutes. It is very important that the jam does not boil too much.

Now we take out the apples very carefully, put them in jars. Remember: whatever you cover, the glass container must always be sterilized. Let the remaining syrup boil. And fill them with jars of apples. This ranetki jam can not be rolled up, but simply closed with plastic lids. Only in this case, you need to store it in a cool place. The jam turns out to be a beautiful amber color with whole fruits.

Jam tricks

If, when preparing jam from ranetki for the winter, someone does not like to mess with a sieve, then they can not be wiped. You just need to clean the fruits from the tails, stalks and seeds before steaming. And after steaming, scroll through them in a meat grinder. The big advantage of this method is its simplicity. But unfortunately, there is also a drawback. The taste of jam is not so tender, but that's all, because the peel does not leave. So it's up to you what you choose: saving a possible wasted time or losing a delicate taste.

Having collected a generous harvest of ranetki, you canprepare for the winter various types of marmalade, jams and even close the compote. This conservation will delight your family all winter and remind you of such a long-awaited summer.