Recipes for clear wild apple jam with stems for the winter, how to cook in a slow cooker and on the stovetop

For those who don't know what a ranetki is, it's a variety of very small apples, slightly larger than a large cherry. They're aromatic, sweet and sour, and grow densely on the tree. This apple variety makes excellent preserves, compotes, all kinds of jams, wine, and desserts. The jam we'll be discussing today is made from ranetki with stems and has a translucent texture.

Peculiarities of making jam from wild apples

Jam made from these cute little apples is always sweet without sugar, making it a popular preserve not only for this winter but also for the following ones. Because the fruits are so small, they are used whole for preserves, without even removing the stems. This adds a unique and special touch. If you prefer a thicker consistency, you can add some of the fruit pulp. As it cooks down, the consistency will thicken and become jam-like.

Important! If you choose the three-step jam-making technique, your apples will remain firm but will impart juice and a rich flavor to the preserve.

Preparing the main ingredient

Preparing apples doesn't take long. Simply select apples of roughly the same size, wash them thoroughly, paying particular attention to the hollow where the stem grows. If any apples are damaged or overripe, remove them. Carefully cut out the blossom end with a knife or simply pierce it with a toothpick.

How to make jam from wild apples with stems?

Below we'll tell you how to make delicious ranetki jam.

Jam made from small wild apples with stems

Ingredients:

1. Ranetki – 1 kilogram.
2. Sugar – 1 kilogram 300 grams.
3. Water passed through a filter – 0.1 liter.

This recipe is for whole small apples. First, rinse them thoroughly under running water, place them in a sieve, and let them drain completely.

We need the branches to be no more than 1 centimeter long, cut off the rest.

Place the prepared fruit in a thick-bottomed container. Add sugar and stir well. Turn the stove to low heat until the mixture comes to a boil. Set a timer for 10 minutes, then turn off the heat. Allow the syrup to cool to room temperature. Repeat the same procedure, but keep it on the heat for 15 minutes. Then turn off the heat and let it cool. Repeat the process a third time.

While the syrup is cooking, prepare the jars and lids. After the jam has boiled for the third time, pour it into the prepared containers.

Important! You can add a touch of flavor to the recipe by adding a little lemon juice or finely grated ginger.

Wild apple jam with stems, transparent

Ingredients:

1. Apples – 1 kilogram.
2. Sugar – 1 kilogram 200 grams.
3. Water – 1 glass.
4. Citric acid – 0.25 teaspoon.

To make a clear jam, we'll need citric acid. Carefully place the apples into the boiling syrup made from sugar, water, and citric acid. They should be peeled and pierced through the center with a toothpick.

Important! To prevent the apples from falling apart, do not stir them in the water. You can only gently pour syrup over them, scooping it from the edge of the container.

Cook for 10 minutes over low heat, then remove from heat. Place a deep bowl in the pan, covering the entire surface. Place a weight on top. This way, the apples are submerged in the liquid, where they should remain for 24 hours. After they've drained, cook the apples for 10 minutes.

Check the apples' readiness by checking the largest one. If it's easy to cut and the flesh looks like marmalade, they're ready to pour into jars. If the apples aren't ready, cover the jar with a plate again for 6 hours and repeat the process.

Royal jam made from wild apples with stems

This jam recipe is distinguished by the addition of walnuts, which impart a royal viscosity to the texture. Ingredients:

1. Apples – 1 kilogram.
2. Sugar – 200 grams.
3. Walnuts – 200 grams.
4. Lemon – 1 piece.

Prepare the ranetki in the standard way. Peel the lemon and crush the nuts into crumbs. Make the syrup and add all the remaining ingredients. Bring to a boil, then simmer for another 10 minutes. Transfer the mixture to a cast iron or clay pot and bake in the oven at 250 degrees Celsius (475 degrees Fahrenheit). Once boiling, reduce the temperature to 100 degrees Celsius (212 degrees Fahrenheit) and bake for 3 hours. Check for doneness – the jam will be a honey-colored and thick consistency.

Ranetki jam with stems in a slow cooker

In order to cook ranetki jam in a slow cooker, we will need:

1. Apples – 1 kilogram 200 grams.
2. Water – 1 glass.
3. Lemon – 2 pieces.
4. Sugar – 1 kilogram.

Wash the apples and peel the lemon. Place the apples, sugar, and water in the multicooker bowl. Select the "Stewing" setting; cook the jam for 2 hours. Check the jam occasionally and stir. After the time has elapsed, pour the jam into jars.