Whole apples of paradise jam. Paradise apples in sugar syrup - heavenly delight! Type of jam and variety of apples

16.04.2022 | Ointments, gels

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.

Why do you want to make jam from Chinese apples? Not just from apples, but from these overseas ones? I think it's all due to nostalgia. There is no need to tell you that large, varietal apples with ruddy sides are an achievement of the national economy, and this achievement is not that many years old from a historical point of view. And a long time ago, wild trees grew on the ground, the fruits of which were small and often not very tasty. It was from them that our ancestors made the first desserts. At first, most likely, it was frozen apples (yummy!), then compote, and only hundreds of years later - jam.

They began to cook it from Chinese apples only a couple of hundred years ago, in the mid-eighteenth century, when they brought trees from China to our country that bloom beautifully in the spring, with fruits that ripen in late autumn, growing up to ten meters high. It is worth saying, however, that in their pure form these apples are not very good (forgive the tautology), and the Chinese themselves prefer completely different varieties, but our housewives made an amazing dish out of them for dessert.

Chinese apple jam is prepared according to the principle of boiling the fruits in a clear syrup. Therefore, you first need to prepare the syrup. To do this, add sugar and pour a quarter glass of water. Sugar is taken at a ratio of 1:1 (sugar:apples). The cooking container should be wide to reduce damage to the fruit. The pelvis is perfect. Bring the liquid to a boil over low heat and reduce slightly.

By the way, while cooking the syrup, you can flavor it with cinnamon or lemon, vanilla or cloves, or tangerine. The taste will not deteriorate, and the variety will pleasantly surprise you.

Chinese apples are washed without tearing off the stem (they are beautiful and convenient to eat), dried and a small prick is made at the bottom so that they do not lose their shape during cooking. Some recipes advise pre-blanching the fruits in boiling water, then immersing them in cold water to cool. Dry and only then send for further cooking.

Apples are added to the syrup only when it is boiling well. Bring to a boil over low heat and cook for 15 minutes. Then leave to cool at room temperature. During cooking they will lose their color and become transparent. The container should not be covered with a lid so that excess liquid evaporates, but you can put pressure on the floating apples so that they are constantly in the syrup and do not shrink.

The process of slow boiling and subsequent cooling should be repeated three times. During this time, the excess liquid will boil away, and the fruit will remain in a caramel-colored syrup. After the last boil, the finished apple jam is rolled into sterile jars while boiling.

The whole beauty of this dessert is in the amazing apples with stalks, which look incredibly attractive, and the taste turns into divine, and no one can say that initially the fruit tasted so-so. Jam from Chinese apples is made in the same way as from paradise apples, which are more similar to cherries, common in the Urals and Siberia. In Central Asia, jam is made from small

Having an elegant apple of paradise tree in your garden was once very fashionable. And now these low trees are returning to summer residents in all their variety. They were bred from wild apple trees and traditionally have a yellow-green color. As a result of crossings, it was possible to obtain the red color of the fruit - “Burgundy wine”. And there are countless sizes and shapes.

To cook or not to cook?

Some varieties of heavenly apples It’s nice to eat fresh, but they only last about 2 months and gradually lose their taste. In order to have a reason to remember the sunny summer on long winter evenings, you need to take care of this in advance and prepare a clear, amber jam from paradise apples. Poured into jars, it will delight the eye, and laid out on a saucer, it will captivate with its aroma.

Let's consider several jam recipes from heavenly apples. They all have the same base, the only difference is in the flavoring additives. If all the rules are followed, the apples remain intact and become transparent, completely saturated with syrup. Boiling apples of paradise takes almost three days. If you try to cook it at once, you will most likely end up with apple porridge with tails.

Of course, cook!

To prepare the base we will need:

1 kg apples
1 kg granulated sugar
250 ml water

Different varieties of paradise apples range in color from light green to dark red. You can take any fruit, but the bright yellow ones will make a particularly beautiful brew.

Sort the fruits, wash and dry. The stalk, if it is longer than the fruit itself, cut in half with scissors. Ideally, the receptacle is also removed; such jam is much more pleasant to eat, but there is a risk that the apples will not cook entirely, but will crack. Each fruit is pierced a couple of times with a toothpick so that the syrup penetrates inside more easily.

Pour water into a wide saucepan, add sugar and boil everything. Place the apples in the boiling syrup, immediately turn off the heat and leave the future cooking to infuse for a day.

The next day gently tilt the pan in different directions so that the top fruits drown in the syrup. Do not stir with a spoon so as not to damage the integrity of the apples. Put the pan back on the heat and boil for 5 minutes. The apple jam is already turning amber in color. After boiling for a short time, remove the foam and set everything aside again for a day. During the third boil, you can add a pinch of citric acid if the variety is too sweet.

The readiness of the jam is checked in the usual way. apples should be evenly distributed in the syrup, and a drop of cooled syrup should not spread on the saucer. If the cooking does not seem ready yet, the last cooking can be extended to about fifteen minutes. Having finished cooking, pour the resulting dessert from paradise apples into sterilized jars and roll up the lids. Turn the jars upside down and keep them under a blanket until they cool.

After cooling you can expose several jars to sunlight and admire the transparent fruits with dark seeds inside. Nowadays it is considered fashionable to take photos of beautiful desserts and place them in frames on the dining room wall.

For variety, you can explore a few more recipes for making “heavenly” jam.

Recipe “Jam of paradise apples with lemon and ginger”

For 2 kg of fruit - 1 kg of sugar, zest of 1 lemon, a glass of water.

Sort the apples, wash them, pierce them with a toothpick. Place in a colander and place in boiling water for 2-3 minutes, then cool in cold water. Boil syrup from prepared sugar and a glass of water. After the sugar has dissolved, add ginger and zest to the syrup and boil for another 5 minutes.

Paradise apple jam

Pour the apples into the syrup and boil for five minutes. Set aside until the next day. Cook in three steps as indicated above, then roll up.

Recipe “Paradise apples with orange and cinnamon”

For a kilogram of ranetki - 1 kg of sugar, 2 oranges, a cinnamon stick.

Prepare apples as usual. Slice oranges into thin half-circles, place in a wide bowl, add a glass of water and cook until soft. Pour sugar in there and continue boiling until it dissolves. Next, pour the apples into the syrup and proceed according to the above plan. Add cinnamon at the very end.

Maybe bake it?

Recipe with walnuts for the oven

Jam cooking in the oven- it’s completely exotic, and it takes less time, and the apples will definitely remain intact, because no one will disturb them during cooking.

Per kilogram of sweet ranetki - 200 g of sugar, 200 g of walnuts and lemon.

Prepare products: Wash the apples and pierce them with a toothpick, crush walnuts, cut lemon without peel. Boil syrup from a glass of water and sugar. Turn on the oven to heat to 250 degrees. Immerse the products in syrup and cook for 10 minutes. Then put them in a clay pot, put them in the oven and watch until they boil. Immediately reduce the temperature to 100 degrees and rest for 3 hours. The readiness of the jam can be judged by its consistency, similar to honey.

Recipe for "Royal Jam"

This method is very labor-intensive, but the result is worth it. The main thing is to follow the instructions:

Wash the apples and pierce them with a fork.
Roll each still wet apple in sugar and leave to dry.
Cover a baking sheet with foil, arrange the fruits in a sugar crust and place in the oven at 120 degrees for 20 minutes for caramelization.
Pour the juices into an enamel bowl, boil, then add sugar in a thin stream, stir and bring to a boil again.
Place the apples in the syrup and cook for 30 minutes.
Remove from the dish, roll in sugar again and place in the oven, now for 15 minutes.
Boil again in syrup for 30 minutes
Roll in sugar again and place in the oven for 15 minutes.
Boil the apples in syrup for the last time for 10 minutes and you can roll them up.

No, better - in a slow cooker!

Modern technologies completely eliminate the hassle. You can do it simply:

Place 1.2 kg of washed and chopped ranetki in a multicooker container, pour a glass of water into it, add a kilogram of sugar, put in peeled lemon cut into pieces. Turn on “quenching” for 2 hours. Stir occasionally.

Recipes making jam from ranetki you can come up with many. Apples go well with vanilla, cinnamon, citrus fruits, lingonberries, nuts, and some experimenters even add bay leaves, basil and allspice. Rolled up jars with different types of transparent dessert are a wonderful gift for the winter holidays. Don’t forget to take a photo: the whole ranetka jam is truly wonderful!

My mother-in-law has just a hedge of small apples growing at her dacha. When autumn comes, the apples ripen and need to be collected and somehow prepared. So I come to reap a big harvest. My mother-in-law cooks mostly, but I like to make jam from heavenly apples with tails, transparent and aromatic. I offer the recipe with photos to you too. In this way, the integrity of each apple is preserved and it is very tasty to eat such jam, taking the apple by the tail.

Required Products:

- 600 grams of paradise apples;
- 500 grams of granulated sugar;
- 1/4 tsp. l. citric acid;
- 200 grams of water.

Paradise apples for jam should be as whole as possible, without wormholes or problem areas, so they are used entirely in jam and it will be unpleasant to eat a wormy apple in winter. That's why I check every apple to make sure there are no traces of worms on it. I wash the apples and put them in a sieve so that the water drains from them.

Then on each apple I cut off the place where there was a flower so that excess fibers do not get into the jam.

I put all the prepared apples in a deep bowl where I will make the jam.

I start preparing the syrup. I add granulated sugar to hot water for sweetness. Stir until completely dissolved.

I pour hot syrup over the apples. Let the apples soak in the syrup. I leave it until it cools completely.

Then, after cooling, I boil it for 15 minutes 3-4 times. This way I preserve the integrity of the apples. And they also become like liquid, glossy and shiny due to the syrup.

I add citric acid. Boil for 10 minutes, stir and remove from heat. I put it in jars, which I washed and sterilized in advance over steam.

I roll up the jam with lids and let it cool under the “fur coat”.

I put the finished jam in a regular pantry until winter.

Jam prepared in this way becomes the most anticipated delicacy. Children happily take apples by the tails and eat such delicious jam made from heavenly apples.

Bon appetite!
It will also be an excellent delicacy for the family.

Making jam from these tiny apples is one of the most interesting memories of my childhood. That was the first time I saw such apples with my own eyes, and even in the form of jam. In shape they were real apples, no different from ordinary ones, but miniature, as if they had grown on toy trees for dolls. They were in the jam right with the tails. And for a long time afterwards it seemed to me that the culinary recipe for this jam should be somehow special. How else can you explain that the apples become transparent, but remain intact and even retain their tails.

This jam has a unique, pleasant taste. In appearance and color it resembles amber. A light addition of lemon gives a wonderful bouquet of scent. If you sell such apples,

1 kg. apples of paradise /small white with a red side/
1.2 kg sugar
200-250 gr. water

1 lemon/juice and zest/

Dissolve sugar with water and cook syrup by squeezing the juice from 1/2 lemon and adding grated zest. Prick the apples over the entire surface using a toothpick without separating the stems. Pour the chopped apples into a saucepan with a thick bottom, pour in hot syrup /do not cook!!!/, cover on top with a plate that fits the size and place the weight. 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 passed, remove the plate with the load and bring to a boil, cook for 5 minutes, turn off and let cool.

Repeat, covering with a plate and pressing with a weight, leaving again for 12-18 hours.
On the 3rd day, bring the jam to a boil, boil for 5-7 minutes and pour into sterilized jars.