Despite the fact that the process of making ranetki jam is a bit laborious, the result fully justifies all expectations. Moreover, it is more simply long than really difficult. We have collected 15 best recipes for you, so choose according to your taste. Ready jam can be eaten immediately or rolled up in sterile jars for the winter!
1. Jam from ranetki with cooking
The secret is that you first need to boil the ranetki, and only then – everything is jam.
You will need: 1.2 kg ranetki, 400 g sugar, 200 ml water.
Cooking: Cut the ranetki into slices, add water and boil for 30-40 minutes. Pour them through a sieve and bring the puree to a boil again. Add sugar and boil jam for another 15-20 minutes.
2. Whole ranetki jam through a sieve
For this recipe, small wounds do not even need to be cut and cleaned somehow.
You will need: 1 kg ranetki, 500 g sugar, 2 pinches of vanillin, 1 glass of water.
Cooking: Rinse the ranetki, add water to them and simmer for about 40 minutes until soft. Pour through a sieve, add sugar and vanillin, and boil for another 15 minutes.
3. Jam from ranetki with cinnamon
Ranetki, although small, are apples, so they go well with cinnamon.
You will need: 1 kg ranetok, 500 g sugar, 1 tsp. cinnamon, 1/2 lemon.
Cooking: Cut the ranetki into slices, add a little water, sprinkle with sugar and boil them until soft. Grind the workpiece through a sieve, add lemon juice and cinnamon, and boil the jam for another half an hour over low heat.
4. Jam from ranetki with pectin
In most cases, ranetki jam does not need a thickener – there is enough pectin in the fruits themselves. But it’s still a time saver!
You will need: 1 kg ranetki, 700 g sugar, 20 g pectin, 0.5 tsp. citric acid.
Cooking: Mix pectin and a couple of tablespoons of sugar. Fill the ranetki with a small amount of water, boil until soft and rub through a sieve. Add sugar to the resulting puree, mix and bring to a boil. Add citric acid, add pectin and boil jam for 5 minutes.
5. Jam from baked ranetki
A great way to prepare the fruits of ranetki for making jam is to bake them in the oven.
You will need: 1.5 kg ranetki, 1/2 cup water, 500 g sugar.
Cooking: Remove the seed pods from the ranetki, put the apples on a baking sheet, add water and send them to the oven for 20 minutes at 200 degrees. Then grind ranetki with a blender, add sugar, bring to a boil and boil the workpiece for another 20 minutes. Roll jam in sterile jars for the winter.
6. Jam from ranetki with plums
Such a preparation can rightfully be called a classic when it comes to jam.
You will need: 1 kg of ranetki, 1 kg of plums, 1 kg of sugar, 1 glass of water.
Cooking: Cut the ranetki into slices, remove the seeds from the plum, fill the fruit with water and boil for 30-40 minutes. Pour the mass through a sieve and bring to a boil again. Add sugar, boil jam for another half an hour and pour into jars.
7. Jam from ranetki in a slow cooker
All preparations that are cooked for a long time are much more pleasant to cook in a slow cooker.
You will need: 1.5 kg of ranetki, 400 g of sugar, 1/3 cup of water, 30 g of vanilla sugar.
Cooking: Remove the middle from the ranetki, randomly cut the fruits, send them to the multicooker bowl and pour in water. Turn on the “Baking” mode for half an hour. Mash the fruit with a pusher, add sugar, mix and cook the jam for another 1 hour in the “Extinguishing” mode, stirring occasionally.
8. Jam from ranetki through a meat grinder
Fruits do not have to be cooked separately, so it is very convenient.
You will need: 1 kg ranetok, 600 g sugar, 1 tsp. citric acid.
Cooking: Remove the middle from the ranetki and pass the fruits through a meat grinder. Add sugar and citric acid, and cook jam for about 45-60 minutes over low heat.
9. Jam from ranetki and apricots
You can add some vanilla sugar for a more intense flavor.
You will need: 1 kg of ranetki, 1 kg of apricots, 1 kg of sugar, 1 glass of water.
Cooking: Remove the pits from the apricots, randomly cut the ranetki, pour the fruit with water and boil for half an hour. Grind through a sieve, add sugar and boil the jam for another half hour. Pour it into jars and roll it up for the winter.
10. Jam from ranetki in the oven
Pots or a special form with a lid are best suited.
You will need: 1 kg ranetki, 400 g sugar.
Cooking: Remove the center from the ranetki and chop the fruits in any way possible. Add sugar, mix, put the workpiece in a mold with a lid and put in the oven for 20 minutes at 200 degrees. Arrange the jam in sterile jars and roll up.
11. Jam from ranetki with strawberries
When you want something especially tender and fragrant, choose this recipe.
You will need: 1 kg ranetki, 600 g strawberries, 800 g sugar, 200 ml water.
Cooking: Fill ranetki with water, boil until soft and rub through a sieve. Grind strawberries with a blender, mix with ranetki puree and sugar, and boil the jam for 30-40 minutes until the desired density.
12. Jam from ranetki with lemon
As always, it is impossible to spoil any preparation for the winter with a lemon.
You will need: 1 kg ranetki, 1 lemon, 1/2 cup water, 600 g brown sugar.
Cooking: Fill ranetki with water, boil for half an hour until soft and rub through a sieve. Add sugar, lemon juice and zest to applesauce to taste, bring to a boil again and boil until thick. Roll the jam into sterile jars.
13. Jam from ranetki with oranges
Causes appetite with its color and appearance alone. Be sure to try!
You will need: 1 kg ranetki, 2 oranges, 3 cups of sugar.
Cooking: Pour boiling water over the oranges, remove the pits and grind with a blender. Finely chop the ranetki, mix them with oranges and sugar, and bring to a boil. Boil jam for about 40 minutes over low heat and put in sterile jars. If desired, first kill with a blender.
14. Jam from ranetki and peaches
Instead of peaches, you can take nectarines – and it will be just as good.
You will need: 1 kg ranetki, 1 kg peaches, 1 kg sugar.
Cooking: Remove the pits from the peaches, and the middle from the ranetki. Pass the fruit through a meat grinder, add sugar and bring to a boil. Cook jam for about 1 hour on low heat and roll into sterile jars.
15. Jam from ranetki in the microwave
A good recipe for a small portion of jam – at one time.
You will need: 350 g ranetok, 3 tbsp. Sahara.
Cooking: Cut the ranetki into slices and send them to the microwave for 3-4 minutes at maximum power. Remove the skin and grind the pulp with a blender. Add sugar, mix and send the jam to the microwave for another 2 minutes.