Delicious jam from paradise apples. The best recipes for jam from paradise apples (ranetki). How to make jam from apples of paradise

If you come across some unusual little apples, be sure to hurry and buy them. This variety of apples is called “Paradise”. And it’s not just like that! Transparent jam with tails is made from heavenly apples and is simply delicious!

Yes, yes, you heard right - jam is made from whole fruits, directly with the stalks (tails). After all, this detail is the so-called “calling card” of this famous delicacy.

The “Paradise” apples themselves have a rather tart taste (not for everyone), and they are stored for a short period of time, no more than 2 months, after which they begin to lose their taste. But their jam turns out to be unusually tasty and beautiful, with a transparent amber tint.

Note to the housewife: If you want to make amber jam from whole fruits, you should follow certain cooking secrets: clear jam is cooked in short bursts over 3 days. Otherwise, you will just end up with “apple porridge” with tails.

Transparent paradise apple jam with tails

Components:

“Paradise” apples (without rot or wormholes) – 1 kg;
White crystalline sugar – 0.8 kg;
Lemon – 1 pc.;
Water – 400 ml.

Step-by-step description of preparation:

Wash the apples thoroughly, removing leaves and receptacles if necessary. Then prick each fruit in several places using a toothpick.
Dip the chopped apples into boiling water for a few seconds, then immediately remove them and place them in a bowl of cold water.
Next, start preparing the sugar syrup. To do this, you should add the amount of sugar indicated in the list of ingredients in hot water (400 ml) and bring the resulting liquid to a boil. After 3 minutes of simmering, remove syrup from heat and cool slightly (syrup should remain warm).
Remove the apples from the water and place them in a wide bowl intended for making jam. Then pour warm syrup over them and leave until the syrup has cooled completely;
Next, put the basin on the fire, bring its contents to a boil and cook for no more than 10 minutes at a low boil;
A day later, add sliced lemon to the apples and put the bowl back on the fire. Bring the contents to a boil, set aside for 10 minutes and remove the basin from the stove. Remember, you can’t stir the jam! Just shake lightly. Otherwise, you risk damaging the integrity of the fruit;
The next day, repeat all the above cooking steps. After this, you will only need to carefully package the beautiful amber jam into a pre-prepared container and seal it tightly.

If you think that it is quite difficult to cook exquisite amber jam from heavenly apples entirely in syrup for the winter, you are deeply mistaken. Using the video recipe below, you can easily prepare it yourself. So, don’t hesitate – be sure to prepare it! Your household will be delighted!

Whole small apple jam with cinnamon

Ingredients for cooking:

Small apples “Paradise” - 1 kg;
Granulated sugar – 1 kg;
Apple juice – 1 tbsp.;
Cinnamon - 1 tsp if in powder, 1 tsp if in whole sticks;
Oranges – 2 pcs.

Step-by-step description of preparation:

Making jam from small apples is very convenient because the fruits do not require special processing or preparation. They do not need to be peeled and cored and then cut into slices. Everything is extremely simple - you just need to select good apples (without damage, wormholes or rot), wash them thoroughly, dry them and prick them in several places with a toothpick or skewer. Then the chopped fruit is dipped in boiling water for 2-3 seconds and immediately transferred to a bowl filled with cold water.
Cut the washed oranges and zest into slices, pour in apple juice and boil until soft. Then add granulated sugar and stir until it is completely dissolved.
After the sugar has dissolved, dip the prepared apples into the orange syrup, bring to a boil and after 10-12 minutes remove from the heat. Leave it overnight.
The next day, put the future jam back on the stove, boil (always over low heat) and cook for about 10 minutes. Remove from heat again and leave to steep overnight.
At the last stage of preparation, after a day, cinnamon is added to the apples, the mass is lightly mixed by lightly shaking the container and boiled again at a low boil for 10 minutes.
Place the finished jam in sterile jars, roll it up and turn it upside down, leave until cooled. Store in a basement or storage room.

To ensure that the delicacy is transparent, the jam from paradise apples with tails should be cooked only over low heat. Since intense boiling helps to change the characteristic amber shade into a darker one. And besides, the taste of the jam is lost due to intense boiling and becomes caramel-sticky (like burnt sugar).

Transparent jam from ranetki with a tail is a delicacy. Many housewives will agree with this, because miniature tart apples, soaked in sugar syrup and a wonderful aroma, are attractive in appearance, which allows you to enjoy them both as an independent sweet dessert and as an effective decoration for cakes and pastries.

How to make jam from ranetki with tails?

Transparent paradise apple jam is somewhat different from fruits cooked in the traditional way. The fact is that ranetki lack juicy pulp, so they are pierced through with a toothpick, filled with sweet syrup and set aside for several hours to soak. Then, boil in three stages for 10 minutes, at intervals, and leave until cool.

with tails it will only work if there are high-quality fruits. It is better that the apples are the same size: this way they will cook evenly and will look more appetizing when served.
The amount of sugar for preparation depends on the taste of the fruit. Traditionally, sugar and berries are taken in a 1:1 ratio; for very sour fruits, the amount of sugar increases by 1.5 times.
To make the jam transparent, add citric acid or juice; to improve the taste, add citrus zest, ginger, and cinnamon.

Jam from small ranetki with a tail

Jam made from ranetki with a tail is a popular delicacy in Siberia and the Far East. Local housewives are famous for their diameter from 1.5 to 3 centimeters, so they know that it is important to properly soak small ranetki. To do this, they are boiled in syrup and left under pressure for a day, as required by the traditional recipe.

Ingredients:

ranetki - 2 kg;
sugar - 2.5 kg;
water - 500 ml;
citric acid - 1/4 teaspoon.

Preparation

Pierce each apple with a toothpick.
Pour sugar and citric acid into water and boil until the crystals dissolve.
Immerse the ranetki in the syrup and simmer over low heat for 10 minutes.
Cover the apples with a plate and place under a load for a day, then boil for 8 minutes and place small ranettes with a tail into sterile jars.

Fans of simple but no less tasty delicacies can make jam from wild ranetki with tails. This variety of apples has a special forest aroma and contains a lot of pectin, which adds viscosity and thickness to the jam. It should be borne in mind that wild ranetka is much tougher than garden ranetka, so the cooking time is increased to 40 minutes.

Ingredients:

wild ranetki - 3 kg;
sugar - 3.5 kg;
water - 700 ml.

Preparation

Fill the washed ranetki with water, add sugar and cook over low heat for 40 minutes.
Divide into jars.

Those who want to welcome guests on a grand scale will find the recipe for jam from paradise apples with royal tails useful, because in addition to the excellent combination of paradise apples with lemon slices and nuts, which give the jam a honey color and thickness, the delicacy is baked in the oven using ancient technology, which makes it memorable and worthy the king himself.

Ingredients:

ranetki - 1.5 kg;
sugar - 2 kg;
water - 400 ml;
lemon - 1 pc.;
walnuts - 250 g.

Preparation

Pour water over sugar and boil until smooth.
Place prepared ranetki, peeled lemon slices, chopped nuts into the syrup and simmer for 10 minutes.
Transfer to a pot and cook at 250 degrees for 20 minutes.
Reduce the temperature and cook the completely transparent ranetki jam for 3 hours.

Ranetka jam with cinnamon tail

Gourmets with a sweet tooth will definitely prefer jam from paradise apples with tails with the addition of cinnamon. First of all, this is a great way to diversify the taste in a simple and accessible way, and given that the spice is a classic addition to various apple desserts, there is no doubt that the jam will turn out even more flavorful.

Ingredients:

ranetki - 1 kg;
sugar - 1.2 kg;
water - 150 ml;
cinnamon - a pinch.

Preparation

Boil syrup from sugar and water, put chopped ranetki in it and cook for 7 minutes.
Leave the workpiece for 5 hours.
Repeat the procedure twice.
During the last cooking, add cinnamon and place the clear jam from ranetki with a tail into jars.

Each recipe for jam ranetki with tails has its own characteristics. The fact is that apples of paradise differ in variety and, for this reason, differ in taste, structure and appearance. Thus, yellow fruits are characterized by juicy pulp, sun-colored skin and a very sour, tart taste, which a large amount of sugar will help remove.

Ingredients:

ranetki - 1 kg;
sugar - 1.5 kg;
water - 350 ml.

Preparation

Prick the Ranetki and blanch for 3 minutes.
Boil syrup from water and sugar and immerse the ranetki in it for 4 hours.
Boil for 5 minutes and set aside again.
Repeat the process again and divide the jam into jars.

A lack of time is not a reason to refuse a fragrant delicacy, because clear jam from whole ranetki can be cooked according to a “lazy” recipe. This method will allow you to avoid repeated heat treatment of the fruit, which will reduce cooking to 2.5 hours, most of which will be required for infusing and cooling the product.

Ingredients:

ranetki - 2.5 kg;
sugar - 2.5 kg;
water - 600 ml.

Preparation

Prick the ranetki with a toothpick and blanch for 5 minutes.
Boil syrup from water and sugar and dip the ranetki into it.
Simmer the fruit over low heat for 30 minutes.
Leave for 2 hours and pour into jars.

Jam from whole ranetkas with tails in a slow cooker will turn out no worse than in ordinary containers. The modern unit will not only preserve all the nutritional and aesthetic qualities of the fruit, but will also provide convenience to housewives: during traditional cooking, they had to move the container with the delicacy from place to place, which is impossible when working with a multicooker.

Paradise apples, Chinese apples, ranetki, raiki - 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.

Video “Ranetki jam”

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

Best Recipes

There is more than one recipe for delicious jam from paradise apples, here you can choose and experiment. A dessert made from ranetki alone will turn out tasty and aromatic, but adding other fruits and spices will significantly change the taste and aroma.

Whole heavenly apples

Ranetki, cooked whole together with the tails, have an excellent taste and appearance. They will need:

1 kg apples;
900 g sugar;
1 glass of water.

To ensure that the fruit remains intact, the preparation is extended over several sessions:

Syrup is made from sugar and water in which the apples were blanched.
Pour hot syrup over the prepared fruits, shake the dishes slightly, and leave until completely cooled.
Bring the cooled mass to a boil over low heat, boil for no more than 5 minutes, and leave for 12 hours.
You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until ready, put into sterilized jars and sealed.

With oranges and cinnamon

Citrus fruits and cinnamon add benefits to the usual jam, a refined aroma, and a new taste. For 1 kg of apples take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:

The oranges are peeled, divided into slices, you can even cut the slices in half so that they are the size of small apples. They are placed in a saucepan, filled with water, and cooked for several minutes to soften.
Add sugar to the oranges and completely dissolve all the crystals.
Add apples to the hot mixture, bring to a boil, remove from heat, and leave “until tomorrow.”
The jam can be cooked immediately, but the apples may 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 and roll it up.

In a slow cooker with cognac

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

When opening the multicooker for the last time, you need to add 2 tbsp to the mixture. l. cognac The result will certainly delight you with a new aroma.

With walnuts in the oven

The oven can also free you from hassle and help keep the riki intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. You need to turn on the oven while it heats up to 250 °C, boil the syrup, put crushed nuts in it, cut into pieces pre-peeled lemon and ranetki. Boil all this for 10 minutes, and then transfer it to a saucepan, or better yet, a clay bowl, and put it in the oven.

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

Transparent treat

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

Boil syrup from 1.5 cups of water and 1 kg of sugar, pour it onto the prepared raiki, add ¼ teaspoon of citric acid, shake the bowl, and allow the mixture to cool. Then you need to bring the jam to a boil over low heat several times and set aside until it cools completely. The finished delicacy will delight you not only with thickened syrup, but also with translucent fruits that seem to glow from the inside. They can be safely used to decorate cakes or pastries, or served with coffee cream.

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

Required utensils

An enamel or brass basin, commensurate with the weight of the products used in cooking (3 liter basin = 1 kg of apples + 1.3 kg of sand + 1 tbsp. water + space for the foam formed during cooking) or a wide, voluminous saucepan.

Preparation procedure:

The fruits of paradise apples are usually boiled whole, with the stalk cut to half. In everyday life, the stalk is called differently: these are the so-called tails, petioles, stems, etc. If there is a fear that children may choke on the tail, then you can remove it completely, but keep in mind that with the removal of the stalk, the jam will lose its exquisite charm and exotic view.

For jam, you can take paradise apples of any variety. They usually differ from each other in the color of the fruit, which varies from light green and yellow to dark burgundy. Raw apples of paradise taste equally unpalatable. Although, it is possible that there are lovers who like the astringent taste and hardness of these fruits. Traditionally, it is customary to make jam from bright yellow fruits. It is this variety that allows you to make bright orange jam.

First of all, the apples need to be prepared. To do this, they are sorted, clearing each apple from the sepals. You also need to cut the stalk in half, leaving a tail 2-2.5 cm long. Next, the apples are washed and placed in a colander to drain the water.

Using a fork or toothpick, prick the apples, making several holes in the skin of each apple. If this is not done, then during heat treatment the skin of the apples will burst and the inside will boil ahead of time. The fruits will lose their shape and attractiveness. The jam will turn into porridge.

At the next stage, the apples are blanched in boiling water (100˚ C). To do this, pour 2-2.5 liters of water into a wide saucepan and bring it to a boil. Then the prepared apples are poured into the water. After 3-5 minutes, drain the water and allow the fruits to cool.

Now you need to prepare the syrup.

To do this, pour prepared granulated sugar into a container intended for making jam. Add water at the rate of 1 kg of granulated sugar per 1 glass of water and vanilla sugar. The mixture is stirred and placed on low heat until the granulated sugar is completely dissolved in the water.

As soon as the syrup boils, remove it from the heat and allow to cool slightly. Then blanched paradise apples are added to it and put back on the fire. After 5-7 minutes, turn off the fire and leave the apples and syrup for 3-4 hours until completely cooled.

Then the jam is brought to a boil again over low heat, after which it is boiled for 5-7 minutes and cooled again. The jam cools and soaks in syrup for 6-8 hours. The abundant foam that forms during cooking will disappear on its own when it cools, so there is no need to collect it right away.

You just need to periodically gently shake the container with jam. If at the end of cooking there is still foam left on the surface of the jam, it must be carefully removed with a slotted spoon. As they cook and soak in syrup, the fruits become transparent to such an extent that the seeds inside the fruit are visible. The last time the jam is cooked until fully cooked, about 10-15 minutes.

At the last stage, practically no foam is formed. The finished jam has a bright orange color. It is very important not to overcook the jam as the color may become dark and unattractive. The readiness of the jam can be determined by the transparency of the fruit and the syrup. To do this, drop a spoonful of syrup onto a saucer. If the cooled drop does not spread when the saucer is slightly tilted, then the jam is ready.

Before putting the jam into jars, it must cool down.

They store jars of jam in a cool place, although it probably won’t last until winter - it will be eaten earlier. Paradise apple jam looks very beautiful on the table. When serving tea, it is usually laid out in rosettes. Despite this, it is customary to eat it not with a spoon, but simply by grabbing it by the tail.

Our apples of paradise ripen in the second half of July. The harvest from the trees goes on sale until mid-September. So, if you want to make jam from paradise apples and it’s already August, then you need to hurry.