Two best recipes for making ranetki confiture with whole and chopped fruits

Ranetki or paradise apples are amazing fruits native to Siberia that can grow in almost any conditions. The size of the fruit is very small, sometimes no larger than a cherry, and when fresh it has a tart taste, due to the high content of various substances beneficial to humans. But few fruit crops can compare with ranetki in terms of variety of homemade recipes. Jam from ranetki for the winter is one of the most popular types of preparations, since it is not difficult to prepare, and in terms of the content of biologically active substances it ranks first among berries and fruits.

How to make jam from ranetki

It is unlikely that anyone would think of consuming fresh ranetki - they are too unsightly in appearance, and their taste is not the most attractive. But after heat treatment, the taste of the fruit changes amazingly for the better and jam from Ranetki apples can be fully considered a true delicacy. And if you use all kinds of additives in its production, then the variety of tastes can conquer any most demanding gourmet.

You can make jam from raw or pre-steamed fruits. In recipes using traditional techniques, jam is made from chopped apples, and there may be individual pieces of fruit in the finished dish. But many are more attracted by the homogeneous jelly-like consistency of the jam, although in this case it becomes more like jam. If you have an idea to use jam as a filling for baked goods, then the option with pieces of fruit is better.

You can use not only the best and ripest fruits for jam. Fruits with soft barrels or spots that can be cut out during processing are also quite suitable. Even slightly unripe ranetki are used, since they contain the largest amount of pectin. Namely, thanks to pectin, you can get the jelly-like structure of traditional jam.

Important! In ranetki, the pectin content can exceed 1%, while ordinary apple varieties barely reach 0.5%.

Regardless of the recipe used, before processing, the fruits of paradise apples are thoroughly washed in several waters and then lightly dried on a towel.

When making jam, it is not customary to subject ranetki to prolonged heat treatment. The maximum cooking time is usually 30-40 minutes. But jam needs constant supervision, regular stirring and skimming off the resulting foam.

The best utensil for making ranetka jam at home would be a wide enamel pan or even a basin with low sides. In this case, due to the large surface area, the liquid will be able to evaporate faster from the surface of the jam and the cooking time will be reduced. Stirring the jam will also be much easier.

Description

Apple jam in a slow cooker

– a very tasty homemade delicacy, thanks to which memories of childhood remain. It was with this jam that our grandmothers baked various pies and buns at home. Nowadays such an amazing dessert is also added to ice cream and even to curd mass.

Making apple jam is very simple, especially if you use such a wonderful electrical appliance as a multicooker. All you have to do is set the desired cooking mode and the machine itself will bring the delicacy to readiness. Some housewives use a pressure cooker to prepare apple treats.

With this device you can make jam even faster.

Making apple jam doesn’t have to be just for the winter. This yummy dish can easily be made for every day, because it can be enjoyed immediately after cooling. Even in the summer, those with a sweet tooth will be happy with such a delicious treat.

The taste and color of the jam you make will directly depend on the fruits you use. If you prepare a dessert, for example, from Antonovka or white filling apples, it will turn out to be a delicate color with a yellow tint, and a pleasant sour note will be noticeable in such jam. However, when using red-sided apple fruits, the delicacy comes out very sweet and with a red tint.

Time: 60 min.

Servings: 2-3

Difficulty: 2 out of 5

Confiture is a kind of jelly that is prepared from ripe fruits for the winter. You can prepare such a preparation not only on the stove, but also with the help of modern kitchen appliances.

Apple confiture prepared in a slow cooker is rightfully considered the most delicious and healthy for the body, since these fruits contain a large amount of juice, which makes the jelly especially tasty, aromatic, tender and unusually sweet.

Apple confiture is prepared in the autumn, when all the fruits begin to ripen. Many housewives claim that in winter it is so nice to open a jar of your own preparation, which you can safely serve with tea.

It is especially good to open a jar of confiture in order to prepare some sweet pastries. In this case, it will turn out even tastier, since you will be sure that the jam is made from natural products.

Today, from confiture prepared in a slow cooker, you can prepare a large number of sweet pastries. This could be bread, pies, cheesecakes, pies, rolls and other dishes that are popular with your family.

If you think that preparing this recipe in a slow cooker is impossible, you are deeply mistaken.

After all, it is precisely this kind of kitchen equipment that helps you cook healthy, tender and juicy confiture, which will not burn during cooking, will not lose its beneficial properties, will not splash in all directions and will turn out aromatic, thick and juicy.

Therefore, many women try to prepare this version of the sweet twist in a slow cooker, since it makes apple confiture the most delicious and healthy.

It is especially good to serve this preparation to children who love all kinds of sweets, but refuse unnatural treats.

In this case, confiture will not only be an excellent treat, but also a tasty delicacy that will be appreciated by many apple lovers.

When choosing apples for making jelly in a slow cooker, you should pay attention to some features that will help you make a tasty, aromatic and appetizing dish. It is also worth noting that the length of storage of the twists depends on the type of fruit.

Fruits must be ripe. Otherwise, you will not be able to achieve the desired consistency of the confiture.
It is advisable to use red fruits, as they are rightfully considered more juicy and soft.
Small apples turn out more mushy, so it is recommended to give preference to medium-sized fruits.
If the fruits are cottony, you should also discard them, since they have little juiciness and will not be able to give the confiture the desired thickness.

Surely every housewife has her own version of preparing confiture in a slow cooker. However, when preparing it, it is important to follow the recipe correctly so that it turns out truly tasty and healthy.

It is worth preparing a small portion so that the apple confiture does not stain the walls and the lid of kitchen appliances, however, you get a lot of workpieces even when cooking in a slow cooker.

Traditional recipe for ranetki jam

The ingredients for making jam according to the traditional recipe are very simple and accessible:

1 kg ranetki;
500 g sugar;
a packet of vanillin;
150-200 ml of water.

Manufacturing:

Paradise apples are washed, dried and cut into 2 parts, the core with tails and seeds are removed.
Due to the small size of the fruit, this stage is the most tedious and tiring. Important! But this is the only way to make real jam from ranetki, in which individual pieces of apples will be felt.
Pour water into a saucepan or basin, pour in the cut ranetki and, with slight heating, evaporate for about a quarter of an hour.
After this period, add sugar and vanillin and cook for the same amount of time.
Hot jam is distributed into sterile jars, sealed and stored for the winter.

Making apple of paradise jam faster

Cook again in slices. If you leave all the fruits whole, it will be more convenient to eat, and the finished product will look more interesting. For comparison, we do everything without a slow cooker. We will need one kilogram of apples, the same amount of granulated sugar and a glass of water. Please note that while honey is considered more beneficial, it is not recommended to use honey, as it turns into a carcinogen during heat treatment. We start as in the previous recipe - by washing the apples along with the tails and piercing the pulp with a toothpick. Then it’s different. Place the ranetki into the boiling water for a few minutes until it boils again. Then drain the hot water and add cold water for a couple of hours. We prepare a syrup, which, after draining the cold water from the apples, pours over them, allowing them to cool a little first. Now wait for it to cool completely, put it on the stove and cook for 15 minutes. Pour into sterile, dry jars and seal. If we want to get a thicker syrup, then put the apples in jars and leave it to boil until the desired consistency. Then - into jars and close them. It is recommended to wrap the jars in a warm blanket until they cool down. Comparing the two above methods, we see that jam from ranetki in a slow cooker takes longer to prepare, but the result will exceed all your expectations.

A simple recipe for ranetki jam at home

The recipe for making jam from ranetki for the winter can be even simpler if you agree that the consistency of the workpiece can be completely homogeneous and more reminiscent of jam.

The only ingredients you will need are:

1 kg of paradise apples;
700 g sugar;
200 ml water.

Manufacturing:

According to this recipe, there is not even any need to peel the fruits from seeds and tails.
The washed ranetki are placed in a saucepan with a small amount of water and steamed over low heat for half an hour.
The fruits should soften, after which they are rubbed through a sieve to get rid of seeds, peels and tails.
The fruit mass is mixed with the required amount of sugar and put on fire.
Boil for about 10-15 minutes and roll into jars for the winter.

How to use confiture?

The only disadvantage of confiture recipes is the large amount of sugar that appears in it. However, you can adjust this point according to your own preferences, since the finished dish does not necessarily have to be sugary.

Many people use it as sauces, marinades and dressings for savory meat and fish dishes. By the way, jam can also be successfully used as a pre-marinade - it will soften the meat, make it juicy, soft and tender. Well, today we will talk about what special technologies are used for preparing marmalade from ranetki.

There are many recipes for making confiture from ranetki, and they all have their own charm. Some people leave the taste of the product really pristine, that is, sour, while others, on the contrary, choose to sweeten it. Jam and ranetki jam for the winter is not only appetizing, but also an extremely useful preparation. Its smell is able to captivate even small children, who usually treat “adult” dishes without special inspiration and enthusiasm. You can use such a blank as desired.

Some people like to eat it with white bread for breakfast, others drink it with hot tea, and still others even season their meat with it to make it luxurious and piquant. One way or the other, preparations from ranetki for the winter are nutritious and suitable, and it is impossible to argue with this. Let's start preparing such a delicacy and choose its impeccable recipe!

Classic recipe for making apple confiture

All kinds of wild apple varieties are suitable for this recipe. If you want, you can experiment with the ingredients and add something at your own discretion, from the fact that we offer you a regular one-component recipe. It is known that apples in all types harmonize with cinnamon, so it can be added to any type of jam or preserves, regardless of the original special technology.

The resulting product will be guaranteed to be appetizing and suitable. It will be the perfect addition to a winter tea party with family or friends.

To prepare standard ranetki confiture for the winter you will need:

Apples (wild ranetki) – 1 kg;
Sugar (white or chestnut) – 1.5 kg.
Cooking instructions:
The first step is to prepare the apples themselves. They need to be thoroughly washed under running water and soap, and all branches and leaves must be cut off;

You can leave the apple skins on because they are very tender and are guaranteed to dissolve in the syrup when cooked. Neither you, nor your guests or household members will truly feel the presence of apple peel in the preparation. The cores of the fruit can be cut out or left in place at the personal discretion of the hostess. Remember that apple seeds are sometimes more useful than their pulp;

Cut the apples using any method convenient for you (it’s better to chop them more thoroughly, but you still shouldn’t turn the fruits into puree);
Pour the prepared ranetki into a thick-walled fireproof container and gradually cover with an even layer of sugar;
Place the container on the fire. “Experienced” housewives claim that it’s best to supplement the resulting apple-sugar mass? a glass of boiling water. This way it turns out to be larger than the syrup, and in addition, you can be distracted and not constantly monitor the jam - it is almost guaranteed not to burn to the walls of the container;
If you took wild ranetki, and not garden ones, then you should cook them for at least 40 minutes, since they are quite hard compared to their “domesticated” counterparts. To prepare confiture from garden ranetki, half an hour will be enough;
Pour the cooled jam into a previously prepared sterilized container and roll up. Your confiture is ready, and now during every fierce winter you will be able to enjoy real forest aromas!

Read also: Stuffed green tomatoes for the winter: recipe with photos, Easy recipes

Wild ranetki do not fade when cooked.

Thanks to this superiority, you can safely add sugar to the mass if it seems unsatisfactorily cloying to you, and you won’t have to worry about spoiling the finished product.

And, as we already mentioned, you can diversify this basic recipe with spices and spices at your discretion. Cinnamon and cloves fit especially well here, however, just like in any other apple preparations.

It should be noted that some housewives choose not to cut apples at all. That is, leave the fruits whole, freeing them only from twigs and leaves. You can also use this special cooking technology if you choose whole fruits in jam.

Ranetka jam with orange

Oranges will give heavenly apples an exotic flavor and add vitamins. Below is a description of the recipe for jam from ranetki and oranges with photos, thanks to which even a novice housewife will get a tasty and very aromatic dish.

According to the recipe you will need:

1 kg ranetki;
1 kg of oranges;
1 kg sugar;
400 ml water.

Manufacturing:

The oranges are doused with boiling water, washed with warm water and dried, after which the zest without the white layer is carefully removed.
Peel into slices, remove seeds and films.
Ranetki are washed, the central part with seeds is removed and cut into small pieces.
Place finely chopped apples in a saucepan with water over medium heat and after boiling, cook for about 15-20 minutes until soft.
Important! Cooking time depends on the size of the fruit pieces.
Add orange slices, sugar and grated orange zest.
Stirring, cook for about the same amount of time.
Distribute into jars and seal for the winter, although some of the jam can be left to try right away.

Fragrant ranetki jam with lemon

Lemons are often used in the making of apple jams - after all, they give the preparation for the winter an additional aroma and a jelly-like structure, not to mention healing vitamins. But even just ranetka jam with lemon already claims to become a signature dish in any housewife’s collection of recipes.

The technology for its production is completely similar to that described above, where orange served as an additive. Some housewives prefer to chop the fruit mass after steaming the ranetki, while others like jam with pieces - this is not of fundamental importance and is a matter of personal choice.

The recipe ingredients you will need are the following:

3 kg ranetki;
1 large lemon;
2 kg sugar;
500 ml water.

Cooking features

Jam can be prepared in a pressure cooker or in a slow cooker. All models differ from each other, the program is selected from the following:

stewing;
jam;
bakery.

Those housewives who already have a special mode for jam in this kitchen appliance simply follow the instructions for the multicooker. But if there is no such program, use the universal one - “quenching”. The amount of apples and sugar is selected by everyone independently, since the volume of the bowls is different for all models.

Ranetka jam for the winter with banana

Bananas are an exotic feature of modern cuisine that has long become familiar. But it turned out that many domestic fruits and berries go well with it. Adding bananas according to the recipe gives the preparations softness, delicate texture and nutritional value.

You will need:

1 kg of paradise apples;
1 kg of ripe but undamaged bananas;
1 lemon;
800-1000 g granulated sugar;
1 tsp. cinnamon;
1 tbsp. l. vanilla sugar.

Since the recipe uses sweet bananas, the amount of sugar can be slightly adjusted to suit your taste.

Manufacturing:

Bananas are peeled and pureed using a wooden masher or blender.
Squeeze the juice out of the lemon and pour it over the bananas to keep their flesh light.
Ranetki are washed, the seed chambers are removed and cut into pieces.
Then they are covered with sugar, heated over low heat until boiling and cooked until the juice appears. If desired, you can add a little water.
Add banana puree and cook until thickened.
20-30 minutes after the start of cooking, you can add cinnamon and vanilla sugar to the pan.

This preparation for the winter is especially popular with young children and is very useful for them. This amount of components yields about 2 liters of finished jam.

Recipe two

Ranetka jam in slices.

We will need:

Ranetki – 1 kilogram.
Granulated sugar – 1 kilogram.
Hot water – 1 multi-glass.
Citric acid - on the tip of a knife (if you are going to store the sweetness all winter).

Step 1

Wash the Ranetki, remove the core, stem, and cut into thin slices. Set aside.

Note: if the variety is very hard, you can pre-boil it for 3-5 minutes before putting it in the slow cooker.

Step 2

Turn on the multicooker to the “Steamer” mode. Pour in the sugar and water, mix everything in the slow cooker, and prepare the sweet syrup for 10 minutes.

Then pour in the prepared fruits, mix everything, and leave to brew for 5 hours, without pressing.

At the end of this time, in the “Baking” mode, bring the mixture to a boil, turn off the multicooker, and leave again for 5 hours.

For the third time, we finally boil the ranetka jam in slices and pour it into prepared jars. Your homemade treat for the winter is ready!

Apple and orange jam
You need:
2 kg red apples 1 kg brown sugar 1 kg ripe oranges zest of 2 oranges 1 tsp. freshly ground cinnamon 5 black peppercorns 1 clove

How to cook:

1. Wash the apples, dry them, cut off the skin and cut into slices. Wash the oranges, peel them, divide them into slices and remove the membranes and seeds.

2. Place the apples and sugar in the multicooker bowl and turn on the “Baking” mode for 30 minutes (the mixture should boil during this time); if the mixture does not reach a boil, then increase the time by another 10-15 minutes.

3. Mix the apples well with a spatula, add all the other ingredients and switch the multicooker to the “Stew” mode for 1 hour.

4. Place the finished jam into small jars, trying to have a peppercorn in each jar.

Amber jam from ranetka slices

This recipe for the winter is more reminiscent of natural jam; the pieces of ranetki in it are so tempting and attractive that they can be safely used to decorate confectionery and sweet dishes.

You will need:

2 kg ranetki;
1.5 kg sugar;
400 ml water;
juice and zest from one orange.

Manufacturing:

Paradise apples are thoroughly washed and soaked in cold water for a quarter of an hour.
Then cut each fruit in half, remove seeds and stems and cut into thin slices.
Pieces of apples are placed in a deep container, covered with sugar and the juice is squeezed out of the orange, adding finely ground zest.
In this form, the workpiece is infused for 6 to 12 hours.
Finally, the ranetki slices are removed with a slotted spoon, and the resulting juice is heated by first adding water to it.
Bring to a boil and place the previously removed ranetki into it.
Cook over low heat for 15 minutes, stirring slightly, or better yet, shaking the pan occasionally so as not to damage the slices.
Remove the future jam from the heat and leave it to brew in the room for 12 hours.
The next day, place the container with ranetkas on medium heat again and boil for about half an hour.
The slices should become almost transparent, and the syrup will acquire the necessary thickness and attractive color.

Some general information

Ranetki are also called apples of paradise, which already sufficiently characterizes them. Several types of jam can be made from them: the fruits can be cut into slices or left whole, without tails or with them. Each housewife makes her own choice based on her own preferences and the taste of people close to her. Both the amber-yellow apple and the bright red one have an unforgettable aroma. Thanks to the right amount of granulated sugar, the sour fresh fruit produces a sweet dish with a pleasant light sourness. in a slow cooker is one of the easiest and most accessible to prepare; moreover, this dessert is distinguished by its health benefits and high gastronomic value. If you want to get a product not from boiled slices, but from whole ones, give preference to hard, late-ripening fruits. per 100 grams - 57.5 kcal. Nutrient content: proteins - 0 grams, fats - 0 grams, carbohydrates - 15.4 grams.

Ranetki jam with cinnamon

The original jam prepared according to this recipe will definitely attract the attention of true gourmets and lovers of spicy dishes.

You will need:

3 kg ranetki;
100 ml water;
1.5-2 kg granulated sugar;
a bunch of purple basil weighing about 100 g;
50 g fresh or 10 g dry mint;
1 tbsp. l. ground cinnamon;
1 vanilla pod (can be replaced with 1 packet of vanillin);
1 bud of clove, 1 pea of black and allspice and a piece of cinnamon in each jar.

Manufacturing:

The ranetki prepared in the standard way are cut into pieces, placed in a container for making jam, water is added and boiled over low heat for about 10 minutes.
Add coarsely chopped, washed and dried basil and mint and simmer the mixture under the lid for another 20 minutes.
After cooling, rub through a sieve or grind with a blender.
Heat again to a boil, add sugar, vanilla and cinnamon and cook for about half an hour over low heat with regular stirring.
Place spices in prepared sterile and dry jars and add boiling jam, sealing them with lids.
Cool the jars upside down under a warm blanket, and then put them away for storage for the winter.

Delicious sour ranetka jam with pumpkin

Apples and pumpkin have always been considered a classic combination, and sweet pumpkin is just perfect for sour ranetki.

You will need:

1 kg of paradise apples;
1 kg pumpkin;
400 ml water;
1 kg granulated sugar;
1 tbsp. l. ground ginger;
1 lemon.

Manufacturing:

Peel the pumpkin and cut into convenient size pieces.
The seed chambers and, if possible, the skin are also removed from ranetki apples.
The removed apple parts are not thrown away, but filled with water and placed on low heat.
Cook for about a quarter of an hour. Important! It is in the peel and seeds of apples of paradise that the most pectin is found, which helps create the jelly-like consistency of the jam.
Strain the resulting broth and pour it over a mixture of pumpkin and apples.
Cook over moderate heat until softened, add sugar, ginger and juice along with lemon zest.
The jam should thicken, after which the fire is turned off, and the workpiece, while hot, is laid out in a sterile container and sealed for the winter.

Jam from ranetki and pears

From time immemorial, apples and pears have grown next door and, of course, they will be good neighbors in winter preparations. With their sweetness and juiciness, pears can harmonize the acidity and astringency of the ranetka fruit in jam.

You will need:

1 kg ranetki;
1 kg of pears;
550 g granulated sugar;
1 lemon.

If you want to get just sweet jam without a sour taste, then you can only use grated zest from the lemon.

Jam made according to this recipe for the winter turns out to be homogeneous in consistency and is prepared easiest and fastest using a meat grinder.

Ranetki and pears are washed, seeded and chopped using a meat grinder.
Boil the resulting fruit mass over moderate heat until thickened. This usually takes around 40 minutes.
Add sugar, juice and lemon zest, boil until completely homogeneous and place in sterile jars.

Storage

After preparing the jam and cooling it, the jars are stored in a cool place for the winter. Basements and cellars are considered the most favorable for placing workpieces. But even at room temperature, nothing will happen to the jam. It retains its beneficial and tasteful qualities for 2 years.

If the apple harvest is large and you can’t eat all the fruits, you can make aromatic jam from them in a slow cooker. This sweet dessert is perfect with pancakes, pancakes and just tea. Baking with it turns out amazing. Both adults and children eat jam with pleasure.

Ranetka jam in a slow cooker

The recipe for making paradise apple jam in a slow cooker is limited only by the volume of finished products obtained. For example, a standard 6-liter bowl in a Redmond multicooker for making ranetki jam can be filled with apples to a maximum of two-thirds of the volume. After all, jam greatly increases in volume during cooking and if it reaches the lid of the kitchen appliance and sticks to it, it can ruin the multicooker.

You will need:

1 kg ranetki;
400 g granulated sugar;
200 ml water.

To make optimal use of the kitchen assistant's capabilities, jam is prepared in several stages.

Ranetka apples are peeled and cored.
The latter are placed in a multicooker bowl, filled with water and simmered in the “steaming” mode for about 20 minutes to release pectin substances.
The foam and all the skins are removed from the bowl, and chopped pieces of ranetki and sugar are added to the broth.
Turn on the “quenching” mode for about 40 minutes.
Remove the lid and mix thoroughly.
Then remove the valve, close the lid and turn on the “baking” mode for the same period.
In this mode, it is recommended to open the lid several times and mix the contents of the bowl.
When the timer bell sounds, the jam can be put into jars and sealed for the winter.

Ingredients:

Ranetki	- 1 kg.
Granulated sugar	- 1 kg.
Boiled water	- 1.5 tbsp.
Lemon	- 1 PC.

Step 1

Get ready for the fact that the recipe will require patience from you, because ranetki are stubborn in this regard, and they need to be cooked for a long time, even if cooked in a slow cooker.

Let's get started. Wash the lemon, cut it in half, and squeeze the juice out of it, which is then poured into the multicooker. This is done so that the delicacy lasts all winter and does not become sugary.

Now add granulated sugar there. Fill with hot boiled water.

Activate the “Steam” function for 10 minutes. Stir everything in the slow cooker to form a syrup.

The recipe, of course, does not give the exact time for preparing the syrup - rely on its appearance. It should become viscous.

Step 2

Let's take care of the apples of paradise. We sort through them especially carefully, mercilessly throwing the fruits out of the wormholes. Also, we try to select apples that are suitable in size - then they will all cook evenly.

However, the recipe will not suffer if the ranetki are slightly different from each other - this is a purely aesthetic component of the dish.

Wash the selected fruits and dry them slightly. In the meantime, turn on the “Baking” function for 25 minutes, without closing the lid of the kitchen device - it is necessary for the sugar syrup to begin to bubble.

Step 3

Place a kilogram of whole, clean fruits with tails in a multicooker, directly into the hot sweet mass, mix everything carefully, trying to cover every wound with syrup. Cook the jam in the slow cooker for the remaining time.

Once the cooking time is over, the hard part remains. We open the lid, press it firmly with a press - a plate with a jar of water placed on top of it works perfectly as it.

Leave the treat for 8-9 hours.

Then turn on the baking mode again for 25 minutes.

And again press the ranetka jam with a press for 6 hours.

We repeat the procedure again with the baking mode.

Place the hot food in prepared sterilized jars, roll it up with an iron lid, turn it upside down and let it cool. That's it, this delicious dessert will last all winter.