Recipes for clear ranetki jam in syrup for the winter, with and without water, in a slow cooker and on the stovetop

Paradise apples are small fruits, averaging 9-15 grams in weight. Jam is made from the tart, juicy apples from mid-August to late September, when the fruit is ripe and juicy. This aromatic dessert is so delightful to serve with hot tea on long autumn and winter evenings. Want to delight your loved ones or surprise your guests? We offer several popular recipes for this delicacy, sure to find a place in your culinary collection.

Peculiarities of cooking jam from wild apples

Paradise apples differ from other varieties in size and flavor. Many people refuse to eat the fruit uncooked due to their tart, astringent taste. However, their high pectin content makes them ideal for jams, preserves, and marmalades. Their nutritional content is similar to that of regular apples, but they are smaller. Paradise apples are often cooked whole, sometimes even with the stems still attached.

Before cooking, the skin of the whole fruit is pierced in several places to release the juice. More sugar is needed than for regular apples, as the crab apples are more tart. The amount of water depends on the desired result. For a traditional dessert, a little liquid is added, as the apples are quite juicy. However, if you want to cook the fruit in syrup, the amount of water is increased.

Selecting the main ingredient

Experienced home cooks recommend using the Yantarka Altaiskaya variety for desserts. The yellow fruits are juicy, have a distinct aroma, and a tart, tart flavor. To prepare whole apples, select fruits without blemishes or wormholes. Wild apples are less susceptible to pests and can also be used for preserves. If you come across green, unripe apples, don't discard them. These apples also make excellent jam if you follow the cooking instructions.

The easiest recipe for a multicooker

A slow cooker significantly speeds up the dessert preparation process, and it eliminates the need for special utensils. This method is perfect for those who want to make a small amount of jam to treat their family. Prepare the fruit and place it in the slow cooker bowl, then pour in the liquid. Select the "Bake" function from the menu and set the timer for 20 minutes.

After the time has elapsed, add sugar and cook for the same amount of time. While hot, pour the mixture into prepared containers, seal, and then turn it over, covering it with a thick cloth. This recipe requires 0.5 kilograms of apples, 100 milliliters of water, a full glass, and another 6 heaping tablespoons of granulated sugar.

Tip: To ensure the fruit becomes translucent and retains its rich color, add a pinch of citric acid to the water at the very beginning of cooking.

Whole ranetki jam

Paradise apples are great because you can make jam from them without cutting them into pieces. Small, crabapples look delicious in thick syrup. The fruit becomes translucent when cooked, giving a dessert made with whole apples a very unique appearance. Wash the fruit thoroughly, pierce the skin, and remove or cut the stems in half.

Sprinkle half the sugar into the bottom of the container in which the jam will be made. Arrange the apples on top, covering them with the remaining sand. Leave the mixture for 24 hours to release the juice. For a kilogram of whole apples, use:

• granulated sugar – 4 cups;
• a quarter of a lemon;
• water – 600 milliliters.

If the fruit is not juicy enough, increase the amount of liquid in the recipe by a quarter cup.

Cook the mixture for no more than 15 minutes over very low heat. To ensure the apples are thoroughly soaked in the syrup, let the container sit for 3-4 hours. Then, strain the lemon juice into the cooled mixture, return to the heat, and cook until done, which will take another 15 minutes. To prevent the jam from burning, stir it gently with a wooden spatula.

Jam from wild apples with stems

Ranetki apples retain their shape when cooked, making them popular as a garnish for desserts or homemade cocktails. The best choice for this purpose is the one with the stems intact. There are no special tricks to making this jam. The main task is to thoroughly wash the apples and remove any remaining leaves. After this, the apples are prepared as described above, covered with sugar, and left to steep in a cool place for 12 hours.

Once the fruit has released its juice, add water, stir, and place on the stove. Simmering the mixture for 20 minutes is usually sufficient. You can tell it's ready when the fruit darkens and the syrup thickens. To make "lazy" jam, you'll need a glass of water, one kilogram each of sugar and fruit.

Transparent ranetki jam for the winter

To ensure that paradise apples not only retain their shape but also become translucent after cooking, they are first soaked in sugar syrup. To prepare it, use:

• 1.5 kilograms of granulated sugar;
• 300 milliliters of water;
• 5 grams of citric acid.

This amount of ingredients is enough to prepare a kilogram of apples for the winter.

Dissolve the sugar in the required amount of water, add the acid powder, and heat the mixture over low heat until the crystals are completely dissolved. Wash the crab apples, blanch them in boiling water, and place them in the syrup. Leave the fruit in the syrup overnight to ensure they are thoroughly soaked. Then simmer over low heat, stirring occasionally.

Chef's tip: To check if the jam is thick enough, drop a small amount onto a flat surface. If the syrup doesn't spread, the dessert is ready.

Cinnamon-flavored ranetki jam

Cinnamon pairs better with apples than any other spice. To create this aromatic dessert, you can use any of the recipes above. The only difference in the cooking method is the addition of the spice. This can be done in two ways: add a teaspoon of spice per kilogram of apples to the syrup during the cooking stage, or pre-boil a cinnamon stick with the syrup.

Jam from wild apple slices

Paradise apples have fairly dense flesh, so they can be boiled not only whole but also cut into slices. The fruit is pre-processed, removing the core. The prepared slices are added to hot sugar syrup, left to steep for 8-10 hours, then boiled in several batches. Over low heat, the mixture is brought to a boil and held for 5 minutes, stirring. Then, allow the syrup to cool completely and reheat. This process is repeated 3-4 times.

To prepare a dessert of sliced ​​apples, you will need:

• a glass of water:
• kilogram of granulated sugar;
• 1.5 kilograms of apples.

To give the apple slices a beautiful color and make them translucent, add the juice of half a lemon or acid powder (1/4 teaspoon) to the sliced ​​apples.

Important! Juicy fruits with soft flesh will produce a more uniform consistency. To ensure the syrup remains clear, choose firm fruits.

Ranetki jam with orange

Many housewives add citrus fruits to this traditional dessert to add variety and a tropical aroma. Making delicious orange jam is quite simple. The oranges are pre-prepared, then sprinkled with sugar, water is added, and simmered for 30 minutes. Five minutes before the end, squeeze the juice from one orange. For 800 grams of orange, you'll need 30 milliliters of water and 600 grams of granulated sugar.

How long can ready-made jam be stored?

The dessert's shelf life depends on how properly the fruit and packaging containers were prepared. Sterilization with hot steam significantly extends the shelf life of the preserves. It's important to maintain the correct sugar ratio—an overly acidic mixture will ferment quickly.

The maximum shelf life of the finished product is three years, provided the jars are stored in a cool place. If the preserves have become crystallized or bubbles appear, it is best not to eat them.