Small ranetki apples are ideal for winter harvesting. They are good not only in compotes, but also in jam. Moreover, it can be cooked even from whole fruits – the dimensions allow. We have collected 20 best recipes for you so that you don’t have to miss fruits and vitamins in winter!
1. Ranetok jam with slices
Very similar to marmalade, but in fact it’s just pieces of fruit.
You will need: 1.2 kg ranetok, 1 kg sugar.
Cooking: Remove the middle from the ranetki and cut the pulp into slices of medium thickness. Sprinkle them with sugar and leave overnight. And in the morning bring everything to a boil and boil for 5 minutes over medium heat. Let the jam stand another night and boil for another 10 minutes. Roll it up in sterile jars.
2. Jam from ponytails
Not only delicious, but also quick to prepare, because tender ranetki cannot be cooked for too long.
You will need: 1 kg of ranetki, 850 g of sugar, 200 ml of water, 1 pinch of citric acid.
Cooking: Go through the ranetki and pierce each fruit with a toothpick in several places. Sprinkle them with sugar, add water and leave overnight. Bring to a boil and cook the jam for about 20 minutes over low heat. Add citric acid and roll the jam into sterile jars.
3. Five-minute jam from ranetki
One of the best ways to make jam so that the ranetki do not boil soft.
You will need: 1.5 kg ranetok, 1 kg sugar.
Cooking: Randomly cut ranetki, sprinkle with sugar and leave overnight. Bring to a boil and boil for 5 minutes. Let the workpiece cool completely and boil for another 5 minutes. And then repeat again. After the last cooking, roll the ranetki into sterile jars.
4. Ranetok jam with cinnamon
A classic combination – tasty and fragrant, just right for jam.
You will need: 1 kg of ranetki, 120 ml of water, 800 g of sugar, 2 tsp. cinnamon.
Cooking: Cut the ranetki in half and remove the middle. Add sugar and water, leave for a couple of hours and bring the jam to a boil. Add cinnamon and boil for about 20 minutes, stirring occasionally. Roll the jam into sterile jars.
5. Ranetki jam with mint
Another amazing addition to fragrant garden apples!
You will need: 1 kg of ranetki, 200 ml of water, 800 g of sugar, 2 sprigs of mint.
Cooking: Boil water with sugar and boil until the syrup is smooth. Put ranetki in it, bring to a boil and boil for another 5 minutes. Let the workpiece cool completely and boil for another 5 minutes. Once again, let it cool completely, add mint, boil for 5 minutes and roll the jam into sterile jars.
6. Jam from boiled ranetki
An unusual cooking technology for lovers of something new.
You will need: 1 kg of ranetki, 1 kg of sugar, 400 ml of water.
Cooking: Pierce ranetki with toothpicks, put in boiling water and boil for 5 minutes over low heat. Rinse fruit in cold water until chilled. Boil 400 ml of water with sugar and boil the syrup for about 5 minutes.
Dip ranetki into it, bring to a boil again and boil for another 5 minutes. Let the jam brew for 3 hours and boil for another 5 minutes. Repeat the previous step and roll the hot jam into sterile jars.
7. Amber ranetki jam
This jam got its name for its incredibly appetizing color.
You will need: 1 kg ranetki, 1 kg sugar, 200 ml water.
Cooking: Boil water with sugar and boil until dissolved. Pour the syrup into sliced ranetki and leave to cool. Bring the workpiece to a boil and boil for 10 minutes over low heat. Roll amber jam into sterile jars.
8. Ranetki jam with lemon juice
Lemon juice gives a pleasant aroma and makes the jam not so cloying.
You will need: 1 kg ranetki, 500 g sugar, 200 ml water, 1/2 lemon.
Cooking: Pierce the ranetki with toothpicks. Boil water with sugar and send the apples to the syrup. Bring to a boil and boil for 5 minutes. Let the workpiece cool and boil for another 5 minutes. Once again. During the last boil, add lemon juice and, if desired, zest. Roll the jam into sterile jars.
9. Ranetki jam with starch
For those who prefer thick and viscous jam, here is the simplest recipe.
You will need: 1 kg of ranetki, 1.4 kg of sugar, 500 ml of water, 2 tbsp. starch.
Cooking: Dip ranetki in boiling water for a couple of minutes and then dip in cold water. Make syrup from water and half the sugar, pour over the ranetki and let them cool completely. Bring to a boil and add the remaining sugar. Boil the jam for 15 minutes and a couple of minutes before the end, add the starch diluted in a small amount of water. Stir and roll the jam in sterile jars for the winter.
10. Ranetok jam in orange syrup
Slightly sour, but with a distinct apple flavor.
You will need: 1 kg ranetok, 1 kg sugar, 2-3 oranges.
Cooking: Remove some zest from the orange to taste. Squeeze juice from all citrus fruits, add sugar to it and boil the syrup until smooth. You can add some water if needed. Cut the ranetki into slices, send to the syrup and bring to a boil again. Let the workpiece cool and boil again. Boil the jam for 10 minutes and roll into sterile jars.
11. Vanilla jam from ranetki
Just a little vanilla – and your favorite recipe will sparkle with new colors.
You will need: 1 kg ranetok, 700 g sugar, 1 tbsp. vanilla sugar, 1.5 cups of water.
Cooking: Cut the ranetki into slices. Boil water with half the usual and vanilla sugar. Pour ranetki with this syrup and leave for 1 hour. Add the rest of the sugar, bring to a boil again and remove the jam from the stove for another hour. Boil the workpiece again and roll it into sterile jars.
12. Ranetki jam through a meat grinder
It turns out a wonderful thick jam for lovers of uniform textures.
You will need: 1 kg ranetki, 500 g sugar, 100 ml water.
Cooking: Peel the ranetki from the skin and the middle, pass through a meat grinder and add water with sugar. Bring the workpiece to a boil, boil for 40 minutes over low heat, stirring, and roll into sterile jars.
13. Ranetki jam with lemon and ginger
If desired, add some spices, such as cinnamon, ground cloves or star anise.
You will need: 2 kg of ranetki, 1 lemon, 2 cm of ginger root, 1 kg of sugar, 150 ml of water.
Cooking: Cut the ginger and lemon into very thin slices. Make syrup from water and sugar, put them there and boil for 7 minutes. Send the ranetki cut into slices into the syrup, bring to a boil and remove from heat. Let the mixture cool down and bring to a boil again. Remove from heat again, let cool and bring to a boil. Roll hot jam into sterile jars.
14. Ranetki jam with oranges
A spectacular variation of amber jam that everyone will like.
You will need: 1 kg ranetok, 2 oranges, 1 kg sugar.
Cooking: Scald oranges with boiling water and finely chop with peel. Ranetki cut into cubes. Sprinkle fruit with sugar and leave for a couple of hours. Bring them to a boil and boil for 5 minutes. Cool and boil for 5 minutes. And repeat this step again. Roll hot jam into sterile jars.
15. Ranetok and chokeberry jam
Very useful jam – just in time for the winter.
You will need: 500 g of ranetki, 1 kg of chokeberry, 1.5 kg of sugar, 500 ml of water, 0.5 tsp. citric acid.
Cooking: Boil the water and pour it on the chokeberry for 5 minutes. Throw the berry in a colander, add 500 g of sugar to the water and bring to a boil. Gradually add the remaining sugar to the syrup and cook until smooth.
Put the chopped ranetki and chokeberry into the syrup, bring to a boil again and cook over low heat until the desired density. At the end, add citric acid and roll the jam into sterile jars.
16. Ranetki jam with dried apricots
Dried apricots are an original additive for jam, which makes the taste brighter and richer.
You will need: 1 kg ranetok, 200 g dried apricots, 1 kg sugar.
Cooking: Pour boiling water over dried apricots for 15 minutes, dry and cut. Ranetki cut into slices, sprinkle with sugar and bring to a boil. Cook for half an hour over low heat, add dried apricots and cook for another 20 minutes. Roll the jam into sterile jars.
17. Ranetki jam with gelatin
Thick jelly is already a full-fledged independent dessert that does not require anything other than a cup of your favorite tea.
You will need: 3 kg ranetok, 1 kg sugar, 1 tsp. cinnamon, 3 tbsp gelatin.
Cooking: Peel the ranetki, chop finely, add sugar and 100 ml of water, and bring to a boil. Cook over low heat for about an hour until the apples are completely boiled. Stir, add cinnamon and gelatin, and stir until dissolved. Roll the jam into sterile jars.
18. Ranetki jam with walnuts
If using raw nuts, roast them first in a dry frying pan to bring out the flavor better.
You will need: 400 g ranetki, 300 g sugar ra, 0.5 tsp citric acid, 100 g walnuts.
Cooking: Randomly cut ranetki, sprinkle with sugar and leave overnight. Bring to a boil and boil for 15-20 minutes. Add chopped nuts and cook the same amount more. Add citric acid to the jam and roll it into sterile jars.
19. Ranetok and plum jam
Small sweet plums, like Hungarian plums, work best.
You will need: 1 kg of ranetki, 1 kg of plums, 2 kg of sugar, 250 ml of water.
Cooking: Cut the plums and ranetki into halves, and remove the seeds with the centers. Boil syrup from water and sugar, fill it with fruits and leave for 4 hours. Bring the jam to a boil, remove from heat and let it cool completely. Repeat this step again. Boil the jam for the third time and roll it into sterile jars.
20. Ranetok and pear jam
The perfect combination of fruits and a very easy recipe.
You will need: 1 kg of ranetok, 1 kg of pear, 5 cups of sugar, 500 ml of water.
Cooking: Finely chop the ranetki and pears. Pour in water and boil everything until soft. Add sugar and continue to cook until it dissolves. Cook the jam over low heat to the desired density and roll into sterile jars.