Top 10 easy recipes for making wild apple jam for the winter

Even a novice homemaker, even one with no experience with canning, can make this simple winter apple jam recipe. This treat made from these tiny apples is wonderfully aromatic, sweet, and slightly tart. Pumpkin, oranges, pears, bananas, cinnamon, or dried apricots will enhance the already wonderful flavor profile.

The intricacies of making wild apple jam for the winter

The process of preparing such preserves for the winter is not much different from the usual one developed for apples.

But at the same time, there are some nuances that need to be taken into account:

• It is better to obtain jam by rubbing it through a fine sieve after steaming in a convenient way, and not simply by passing it through a meat grinder or grinding it in a blender;
• You can use a meat grinder, but not in all recipes, and you must remove the dense seeds from each fruit;
• It's essential to skim off any light foam that appears while simmering—this will both eliminate the matte finish and prevent any pieces of the racket from burning, which could ruin the flavor and aroma of the entire mixture.

But all your hard work will be wasted if you choose the wrong crabapples. Therefore, special requirements apply to their selection.

Selection and preparation of fruits

Only perfectly ripe crabapples are used. This is important not only because they will have better flavor. Ripeness also determines the amount of pectin. If there's enough pectin, the jam will turn into jam, eliminating the need for thickeners. Furthermore, ripe crabapples will ensure a soft, dense, and juicy texture.

But you don't have to choose only apples that are perfectly pleasing. They may have some defects, but only those that haven't yet led to rot. The apples should be carefully sorted, seeds and damaged parts removed, and washed (you can soak them for a few hours to remove any dirt).

There may be various insects and worms in apples.To avoid closing the jam along with them, you need to put the apples in a container and add a little salt (one teaspoon per liter of composition). Wait for half an hour - all the insects should float to the surface.

We sterilize the container

There are no special requirements for sterilizing containers. The size of the jars is selected based on how much jam you plan to preserve. Both liter and even three-liter jars will do.

First, inspect the jars for chips, scratches, and other damage. Any that have these should be discarded. Then, wash them thoroughly with detergent and baking soda. Rinse them in cold water and sterilize. You can choose any convenient method: on the top of a boiling kettle, in the microwave, or in the oven. Lids should also be sterilized, but not in the oven or microwave, but in a saucepan of boiling water.

You'll need the usual tools. Use a large saucepan, preferably one with an enamel surface. You'll also need a wooden spoon for stirring the mixture during cooking.

The best recipes for ranetki apple jam

Use one of the proven recipes.

Classic version

Even a novice cook can make this jam. The chances of something going wrong are minimal. But despite its simplicity, the jam made with this recipe is amazingly delicious, rich, and beautiful. You'll need:

• 2 kilograms of wild apples;
• 1 kilogram of granulated sugar.

First, wash the apples thoroughly and remove the seeds. Then simmer the apples over low heat for an hour. They should soften considerably and lose their firm texture. The apples can be cooked whole or in pieces. In either case, strain them through a sieve after cooking.

In the second step, granulated sugar is added to the ranetki. Mix everything thoroughly and place over low heat. Cook, stirring constantly and skimming off any light foam, for up to an hour or even an hour and a half. A sign that the jelly is ready is that it should become thick. Without waiting for it to cool, this ranetki jam is immediately sealed in jars with metal lids.

Cooking in a multicooker

Jelly in a slow cooker makes very quickly. You'll need:

• 1 kilogram of ranetki;
• 450 grams of granulated sugar;
• 150 milliliters of water.

There's no need to sugar the apples first. Simply wash them thoroughly, cut them, and remove the seeds. Place them in the bottom of a jar and sprinkle with granulated sugar. Select the "Stewing" setting for at least 15 minutes. Then strain them through a sieve, add the spices, and seal them in jars.

Amazing transparent jam in slices

The beauty of this treat is that it's caramel-colored, but without the matte finish. For the recipe, you'll need:

• 1.5 kilograms of wild apples;
• 1.5 kilograms of sugar.

The apples are cut into fairly large slices—2-3 centimeters wide. They are placed in a saucepan and sprinkled with granulated sugar. The apples should sit like this for up to 10 hours. Don't worry about them turning brown, as that's what the recipe calls for.

A lot of juice will be released. Don't drain it; bring the apples to a boil with it. Cook over high heat for exactly 5 minutes. Immediately set aside in a warm place and let steep for at least 12 hours. Repeat the entire process. The third time, simply bring the apples to a boil with the juice (there should be significantly more of it), and immediately seal in pre-sterilized jars.

Assorted pears

Cooking this jam is also not difficult; you will need the following ingredients on hand:

• 1 kg of small apples;
• 1 kg of pears (preferably mid- and late-ripening varieties);
• 1.4 kg of granulated sugar.

Finely chop the apples and pears. Mix them together, then sprinkle with sugar and leave in a warm place for three hours. Add a little water to the resulting juice (100 milliliters per kilogram is enough), place over low heat, and simmer for 25 minutes. Be sure to skim off any foam, otherwise the jam will be dark and cloudy.

A healthy pumpkin preparation

Making pumpkin preserves is also easy. You'll love not only the distinctive flavor of this delicacy, but also its rather unusual orange color. Take:

• 1 kg of main ingredients;
• 1.5 kilograms of sugar.

Chop all ingredients into small pieces. You can also mince the mixture directly, but be sure to remove the seeds. After two hours, place the mixture in an enamel bowl on the stove and bring to a boil. Stirring constantly, simmer for 25 minutes. This jam does not always set on its own, even if you add a lot of sugar. Therefore, you may need gelatin or agar-agar (dilute it as indicated on the package).

Exotic recipe with oranges

There are several variations of orange jam. But the most popular is an exotic one, which uses not only the citrus pulp but also its zest.

You will need to take:

• 1 kilogram of ranetki;
• 1 kilogram of oranges;
• 1.5 kilograms of granulated sugar.

The blocks are cut into wedges, but not too small. They are mixed with orange half-rings and zest. Sprinkle with sugar and leave for 4 hours. The resulting juice is boiled (if there is little, add a little water). The entire mixture will turn a rich caramel color during the cooking process. It is quickly sealed in jars.

Ranetki jelly with banana

Banana jam The apple pie with crab apples is quite unusual, distinguished by its intense sweetness. It makes a rather inexpensive and delicious treat that's not only eaten plain, but also used as a filling for pies, buns, or cakes. You'll need:

• 1 kg of small apples;
• 4 bananas (they can be overripe, but without black spots);
• 1.2 kilograms of sugar.

The fruits are mashed into a single mass. The mixture is placed on the stove, brought to a boil, and simmered for 15 minutes with granulated sugar.

To enhance the flavor, you can add cinnamon and vanilla, but this is not at all necessary.

A spicy cinnamon treat

To make this delicious treat, you will need:

• 1 kg of wild apples;
• 900 grams of sugar;
• a teaspoon of cinnamon (you can use a natural stick);
• vanilla on the tips of a knife;
• lemon juice or orange slices if desired.

First, wash the apples thoroughly and remove the seeds. Simmer the crab apples over low heat for an hour (you can add oranges or lemons during this time to enhance the flavor). Then, strain them through a sieve.

Add granulated sugar, mix thoroughly, and place over low heat. Cook for up to an hour and a half. Add vanilla or cinnamon five minutes before the end of cooking. Seal in jars while hot.

Making jam without sugar

There won't be any particular difficulties. The apples are prepared in the same way. Instead of sugar, use a regular sugar substitute, and you'll also need agar-agar or gelatin.

Ranetki with dried apricots

The fruit is prepared in the standard manner. The skins can be left on, but the seeds must be removed. The fruit pieces are simmered for 25 minutes with sugar. The dried apricots are pre-soaked and cut into thin strips.

Storage terms and conditions

Jam will keep for up to two years in a cool, dark place. Once opened, it should be refrigerated for up to three weeks.