Jam apples with branches. The best recipes for jam from paradise apples (ranetok)

24.11.2020

Good day or night, my reader!

Hooray! I got a jam from small apples, as my grandmother once did, during her life! The apple variety from which I prepared this miracle is called, "Ural bulk".

As a child, I loved to feast on translucent apples in syrup. They were perfect for my grandmother. And this taste of childhood is simply unforgettable!

But due to the fact that in those days I was a child, I naturally did not need a recipe for making this. The main thing is that it was very tasty and that's it. Real paradise apples!

As an adult, what methods of making this jam I have not tried. The apples were falling apart and that was it, it turned out to be porridge - malasha. As a result, I threw into a far corner all my attempts to prepare this deliciousness and beauty. I must say that I rarely make jam in general. Instead, I intensively freeze vegetables and fruits. But apples cannot be frozen, therefore, we store winter varieties, right up to the end of March, in a pit. Fortunately, this year's harvest allows us to do this.

Here, more recently, my wonderful girlfriend "dug up" on the Internet one simple recipe for making heavenly apples in syrup, cooked it herself, she did it, as a result, she shared it with me. I listened, but I was not eager to again take up an undertaking that was useless for me. I decided to just type the query I needed in the search engine, to which, of course, the right answer came.

I dared ... And I got apples in syrup exactly like my grandmother's! And in appearance, and in taste, and in quality! Transparent, amber, melting in the mouth. Joy knew no bounds! Finally, I didn’t explain to my family about the taste of this, one might say, royal dessert, which I enjoyed as a child, but gave it a try and prepared this pleasure for the winter.

Do you want to share with you, my reader? Then write down or memorize the recipe and go for it!

Paradise apples, recipe like grandma

Ingredients:

Apples(Ural liquid or Golden Chinese) - 5 kg
Sugar - 2 kg 700g
Water - about 1.5 liters

My way of cooking:

1. Wash the apples thoroughly, do not peel the stalks
2. We prick each apple with a fork or in several places with a toothpick, put it in an enamel basin

3. Boil the syrup - pour sugar into the water, bring to a boil and completely dissolve the sugar

5. Turn off the fire and leave the apples for a day (maybe smaller) for impregnation
6. Bring to a boil and turn off again, leave for a day
7. Bring to a boil again and simmer for about 3-4 minutes

Thus, we cook for about three days.

Everything! Paradise apples, like my grandmother's are ready!

Jam from these tiny apples is one of the most interesting memories of my childhood. Then I first saw such apples with my own eyes, and even in the form of jam. In shape, they were real apples, no different from ordinary apples, but miniature, as if they had grown not toy trees for dolls. They were in jam right with tails. And for a long time later it seemed to me that the culinary recipe for this brew must be somehow special. How else to explain that apples become transparent, but remain intact and even retain their tails.

This jam is obtained with a peculiar pleasant taste. The appearance and color is reminiscent of amber. The light addition of lemon gives a great scent bouquet. If you sell such apples,

1 kg. heavenly apples / small white apples with a red barrel /
1.2 kg sugar
200-250 gr. water

1 lemon / juice and zest from it /

Dissolve the sugar with water and boil the syrup, squeezing the juice from 1/2 lemon and adding the grated zest. Chop the apples over the entire surface with a toothpick without separating the tails. Pour the chopped apples into a saucepan with a thick bottom, and pour hot syrup / do not boil !!! /, cover the top with an appropriate plate and place the load. This is necessary so that the apples are saturated with syrup and do not darken, try to press down so that all the apples are immersed in the syrup. Leave to soak for 12-18 hours (I left it overnight). After the time has elapsed, remove the plate with the load, and bring to a boil, cook for 5 minutes, turn off and let cool.

Repeat, covering with a squeezing plate with a load, leaving again for 12-18 hours.
On the 3rd day, bring the jam to a boil, boil for 5-7 minutes and put in sterilized jars.

The jam turns out to be extremely tasty and the apples have an amber color. The rackets can be used as a decoration for cakes.

Nowadays, few people in the garden plot see an apple tree with small apples, ranetki. In another way, they are also called paradise. Ranetki jam turns out to be very tasty, jelly and reminds someone of the taste of childhood. There are many recipes, different in ingredients and their quantity, the main ones are paradise apples. You can harvest them whole for the winter, in slices, with tails, in sugar syrup, with various spices, in the oven and in a slow cooker. Each method deserves separate attention and consideration.

Whole delicious paradise apple jam

It is not difficult to prepare a treat from whole ranetki. It is important to follow the recipe exactly.

Have to take:

apples 5 kg
granulated sugar 4 kg
water 3 l

Preparation:

Take ripe, but not overripe berries. For each apple, shorten the leg, leaving a third of the length.
Pierce all apples with a toothpick in several places.
Dip the prepared ranetki in boiling water for 3 minutes in a metal colander.
After the berries, immediately dip in cold water.
Leave the apples to cool. At this time, the sugar syrup is being prepared. Mix sugar with water in a saucepan, bring to a boil. Strain the syrup through double cheesecloth and bring to a boil again.
Cool the sugar syrup slightly. Pour berries and cool completely.
Then simmer again for 10 minutes. Remove from the stove and let it brew.
After 5 hours, heat the jam again and let it boil for 10 minutes. In this case, the contents should not be mixed, but only slightly shaken. This is necessary to preserve the beautiful whole appearance of the fruit. After 5 hours, repeat this point.
Its beautiful amber color will tell about the readiness of the jam. Then it is sterilized cold. You can enjoy the wonderful taste on winter evenings.

Paradise apple jam with tails

For apple jam with tails, you can take a wild ranetka. From small, sour-tart berries to taste, a very useful delicacy is obtained, which is prepared as follows.

Have to take:

ranetki 1 kg
water 1.5 cups
sugar 1.3 kg
1 large lemon

Preparation:

Wash apples well with a brush under running water.
Prick the skin of each ranetka in several places with a wooden toothpick.
Put the apples in a gauze bag and immerse them in boiling water for 3 seconds.
Then take a large container, you can enamel basin. In it, over low heat, mix sugar and water and boil for 3 minutes.
Put the ranetki in the cooled syrup and leave for 4 hours. During this time they will be saturated with sugar taste. Shake the pelvis gently from time to time.
Then boil the contents for 5 minutes and leave for 4 hours again. Then repeat the procedure and add lemon juice, also gently shaking the jam.
After cooling down, you can lay out the dessert in the jars.

Transparent ranetka jam with citrus

Apple jam will be clear if you add citric acid to it.

You need to take the ingredients:

heavenly apples 1 kg
citric acid quarter teaspoon
water 1.5 cups
sugar 1.2 kg

Cooking method:

Ranetki need to be washed well and only whole fruits without worms should be selected.
Make small holes in each with a needle to the core.
Fold in a container with citric acid.
In a separate saucepan, boil the sugar syrup and pour over the fruits.
Insist for a day, then boil for 5 minutes.
Let it brew for another day and repeat boiling for 10 minutes. Then lay out in jars.
The readiness of the jam is checked by the cut of the apple, if it has become translucent inside and resembles marmalade.

Aromatic ranetki jam with orange flavored with cinnamon

The jam turns out to be fragrant due to the addition of a cinnamon stick. Also, this delicacy has a warming effect, thanks to the orange.

You need to take products:

heavenly apples 1 kg
oranges 2 pieces
granulated sugar 1 kg
cinnamon to taste

Step by step cooking:

Cut oranges into slices, pour boiling water over and cook until soft.
Add sugar and boil the syrup.
Wash the apples and boil in a colander for 5 minutes.
Put heavenly apples in syrup with orange and cook until tender.
Put the cinnamon at the very end.
If you cook this jam in a slow cooker, then you do not need to add water. A lot of juice is obtained from oranges. You just need to put all the ingredients in a bowl and put in the "stewing" mode for 2 hours.

Royal jam from heavenly apples with walnuts

A thick, tasty jam is obtained from the addition of walnuts. In the old days, housewives prepared it in the oven, now they use the oven.

For cooking you will need:

ranetki 1 kg
granulated sugar 0.2 kg
walnuts 0.2 kg
lemon

Cooking process:

Rinse the apples well, dry.
Chop the lemon without peel, chop the nuts.
Mix all the ingredients with the pre-prepared syrup.
Bring to a boil and keep on fire for 10 minutes.
Transfer to a cast iron or clay pot.
Let it boil in the oven at 250 degrees.
Then lower the oven temperature to 100 degrees and simmer for 3 hours.
It will immediately become clear that the jam is ready, it looks like honey in color and consistency.

Paradise apple jam in a slow cooker

In the modern kitchen, the oven is not the only substitute for the oven. Jam can also be prepared in a multicooker. Whole berries are used to decorate cakes and homemade cakes, or simply eaten with a cup of tea.

Products composition:

ranetki 1.2 kg
water 1 glass
lemon 2 pieces
sugar 1 kg

Cook according to the list:

Ranetki are washed, the peel is removed from the lemon.
They put it in a multicooker bowl and cover it with sugar, fill it with water.
A delicacy is being prepared on the stewing program for 2 hours, periodically you need to gently stir.

There are many recipes with small apples. They can be cooked with vanilla, rowan, lingonberry. As far as fantasy is enough. And, despite the time spent, the paradise apple jam is truly worthy of it.

Description

Paradise apple jam is a truly heavenly transparent delicacy, the taste of which is much more interesting and pleasant than ordinary apple jam. Thanks to the miniature size of the fruits at home, it is possible to cook heavenly jam for the winter from whole apples. In this case, the fruit does not have to be chopped to make a delicious treat. Due to this, a rather interesting winter preparation is obtained, containing small mother-of-pearl fruits, and even with tails, which float in a transparent sweet syrup entirely.
Cooking paradise jam from ranetki with tails for the winter according to this step-by-step photo recipe with detailed technological instructions is a pleasure! Firstly, there are no difficulties during the process, because the recipe is really very simple. Secondly, paradise apples do not require as much preparation as, for example, ordinary large apple fruits. In this recipe, apples of paradise are harvested for the winter entirely and with stalks, but with the stalk, of course, not everything is so simple. Each apple tail must be shortened, and this procedure is, in fact, tedious. However, for the sake of such a great homemade treat, it's not a sin to work hard.
Let's start making paradise jam for the winter according to the grandmother's recipe, proven over the years! In it, by the way, you will learn several important secrets about cooking such a delicacy.

Ingredients

Paradise apple jam - recipe

After the adorable miniature apples have been collected, let's proceed to their careful preparation. First, we will wash the paradise fruits very well, and then we will cut their stalks in half.

Now on each apple, you need to make several punctures with a toothpick... This must be done so that during cooking the peel of the apples does not burst and the apple pulp does not boil.

Further, the punctured fruits should be blanched so that when cooking the jam, they remain as beautiful and bright. To do this, pour the apples with boiling water in the amount of one glass for five minutes. After that, the water from the apples must be drained into a separate saucepan, and the remaining blanched fruits must be rinsed in cold water.

We take the water that we got after processing the apples and add granulated sugar to it.

Then mix the liquid well, after which we boil for a couple of minutes. In the end, we got a sweet apple syrup.

Pour the fruit with hot syrup, and then gently mix them. Next, we leave the fruits in syrup for twelve hours.

The next day, put the apples on the stove to cook. After boiling, boil the apple delicacy for five minutes and leave it to infuse again for twelve hours.

This procedure with jam must be carried out at least three times. Each time, apples should be set aside for twelve hours, or even more.

Wild apples practically do not differ in taste from ordinary ones. Therefore, the compote from heavenly apples is in no way inferior to the compote from ordinary ones in taste. These wonderful apples are no more than five centimeters in diameter. For their very appetizing and aesthetic appearance, which they retain even in the "twists", they are often used as a decoration for desserts. But you can just eat the apples as a separate delicacy, in compote they become soft, soaked in syrup, do not lose their aroma.

There are not so many varieties of such apples. This happened historically, when large-fruited varieties were bred, then small apples were undeservedly forgotten. We cultivate only three varieties of wild apples - Siberian, Chinese and Ranetka. By the way, the name of its - "heavenly" -apples got from botanists who, having singled out one of the types of undersized apple tree, called it "paradise", that is, heavenly, the name stuck and gradually spread to all small apples. The disadvantage of such apple trees is that they are not frost-resistant. Therefore, they are found more in the southern regions of Russia. In the northern regions and the middle lane, hybrids are planted. Gardeners appreciate these trees for their appearance - fragrant flowers in spring, bright fruits in autumn, beautiful crown shape and delicious fruits, which are widely used in homemade preparations.

Useful properties of wild apples

Paradise apples are rich in vitamins and minerals. They contain a lot of pectin useful for the intestines. 28 trace elements, including such minerals as magnesium, phosphorus, iodine, calcium, iron. And, of course, as in all apples, there is a whole list of vitamins - C, E, A, B1, B2, PP. They are wonderful antioxidants, cleanse the intestines, relieve dysentery and colitis, due to their high fiber content. There are substances in them that normalize blood pressure, remove excess cholesterol, toxins, toxins. The fruits are useful for rheumatism, kidney, liver, skin problems. The polyphenol found in apples prevents the appearance of cancer cells. They contain ten times more biologically active substances than ordinary large apples. And this storehouse of usefulness can be preserved in canned food by closing the heavenly apple compote for the winter.

A simple recipe for wild apple compote

The process of preserving wild apples cannot be called complicated or time-consuming, everything is done very simply. Consider a simple apple compote recipe step by step.

For one 3-liter jar of compote you will need:

heavenly apples - 700 grams;
sugar - half a kilogram;
water - 2.5 liters.

Apple compote, conservation in stages:

So that the fruits in the compote do not burst, but retain a beautiful appearance, you need to carefully prick each apple with a toothpick in several places at the stage of their preparation.

Wild apple compote recipes with additives

Some people think that only apple compote is bland, does not have a rich taste, and they prefer to make apple compote with additives. For a compote of small apples for the winter, this is also possible.

You can combine wild apples with cinnamon and cloves by making a compote according to the above recipe, adding spices to taste (in the classic version, 3 cloves buds, a cinnamon stick for a 3-liter jar) and you will also need to add 1 teaspoon of citric acid to jar. Vanilla sugar is also added for flavor.

Delicious compotes are obtained by combining apples with hawthorn, grapes, pears. These berries and fruits ripen in the same period as the paradise apples. Consider the recipe for a compote from heavenly apples with hawthorn, this is a rather successful combination both in terms of taste and appearance. The fruits are close in size and match well in color. And, the compote infused before winter turns out to be very fragrant and tasty.

The zest of the recipe lies in the fact that the compote reaches its maximum taste in preservation, which has been kept for at least a couple of months.

For the recipe you need one liter of water:

150 grams of hawthorn;
50 grams of apples;
150 grams of sugar;
0.5 teaspoon citric acid.

Paradise apple compote for the winter, recipe step by step:

Small apple compotes will appeal to you and your household. You can make several different preservation options, so that after trying, choose for yourself the best combination of flavors, apples with cinnamon, mint, hawthorn, or pure apple compote. Enjoy the taste, and get a charge of vitamins and other useful substances that these fruits are rich in.