It was once very fashionable to have in your garden a graceful tree of paradise apples. And now these low trees are returning to summer residents with all the variety of varieties. They were bred from the wild apple tree and traditionally have a yellow-green color. As a result of crosses, it was possible to obtain the red color of the fruit - "Burgundy wine". And all sizes and shapes are countless.

To cook or not to cook?

Some varieties of paradise apples it is pleasant to eat fresh, but they are stored for only about 2 months and gradually lose their taste. In order to have a reason to remember the sunny summer on long winter evenings, you need to take care of this in advance and cook a transparent, amber jam from heavenly apples. Poured into jars, it will delight the eye, and laid out on a saucer, it will captivate with its aroma.

Consider several recipes for jam from heavenly apples. They all have the same base, the only difference is in the aromatic additives. Subject to all the rules, the apples remain intact and become transparent, completely saturated with syrup. It takes almost three days to cook heavenly apples. If you try to cook it in one go, you will most likely get apple porridge with tails.

Boil of course!

To prepare the base, we need:

• 1 kg of apples
• 1 kg of granulated sugar
• 250 ml water

Different varieties of heavenly apples range in color from salad to dark red. You can take any fruits, but from bright yellow the jam will turn out to be especially beautiful.

Sort the fruits, wash and dry. Peduncle, if it is longer than the fruit itself, cut in half with scissors. Ideally, the receptacle is also removed, such a jam is much more pleasant, but there is a risk that the apples will not be cooked whole, but will crack. Each fruit is pierced a couple of times with a toothpick so that the syrup penetrates more easily.

Pour water into a wide saucepan, add sugar and boil everything. Put the apples in boiling syrup, immediately turn off the heat and leave the future boiling to infuse for a day.

The next day gently tilt the pan in different directions so that the upper fruits drown in the syrup. You cannot stir with a spoon so as not to damage the integrity of the apples. Put the pan on the fire again and simmer for 5 minutes. Jam from apples is already acquiring an amber color. After a short boil, remove the foam and again set everything aside for a day. During the third boil, you can add a pinch of citric acid if the variety is too sweet.

The readiness of the jam is checked in the usual way. Apples should be evenly distributed in the syrup, and a drop of cooled syrup - do not spread on the saucer. If the cooking does not seem to be ready yet, the last cooking can be extended up to fifteen minutes. After finishing cooking, pour the resulting dessert from heavenly apples into sterilized jars and roll up the lids. Turn the jars upside down and keep them under the blanket until they cool.

After cooling down, you can expose a few jars to sunlight and admire the transparent fruits with dark seeds inside. Now it is considered fashionable to take photos of beautiful desserts and place them in frames on the wall of the dining room.

For a change, you can study a few more recipes for making "heavenly" jam.

Recipe "Paradise Apples Jam with Lemon and Ginger"

For 2 kg of fruit - 1 kg of sugar, zest of 1 lemon, a glass of water.

Sort the apples, wash, pierce with a toothpick. Put in a colander and put in boiling water for 2-3 minutes, then cool in cold water. Boil the syrup from the prepared sugar and a glass of water. After dissolving the sugar, add ginger and zest to the syrup, boil for another 5 minutes.

Paradise apple jam

Pour the apples into the syrup and boil for five minutes. Set aside until the next day. Cook in three steps as above, then roll up.

Recipe "Paradise apples with orange and cinnamon"

Per kilogram of ranetki - 1 kg of sugar, 2 oranges, a cinnamon stick.

Prepare apples in the usual way. Cut oranges into thin semicircles, put in a wide bowl, pour a glass of water and cook until soft. Pour sugar there and continue boiling until it dissolves. Then pour the apples into the syrup and proceed according to the above plan. Add cinnamon at the very end.

Or maybe bake?

Oven walnut recipe

Oven-cooking jam - and completely exotic, and takes less time, and the apples will definitely remain intact, because no one will bother them during cooking.

Per kilogram of sweet ranetki - 200 g of sugar, 200 g of walnuts and lemon.

Prepare products: wash apples and pierce with a toothpick, peel walnuts, cut lemon without peel. Boil the syrup from a glass of water and sugar. Turn on the oven to heat it up to 250 degrees. Immerse the products in syrup and cook for 10 minutes. Then transfer them to a clay pot, put in the oven and watch until boiling. Immediately reduce the temperature to 100 degrees and rest for 3 hours. The readiness of the jam can be judged by its honey-like consistency.

Royal Jam Recipe

This method is very time consuming, but the result is worth it. The main thing is to follow the instructions:

1. Rinse the apples, prick with a fork.
2. Roll each apple, still wet, in sugar and leave to dry.
3. Cover a baking sheet with foil, spread the fruits in a sugar crust and place in the oven at 120 degrees for 20 minutes, for caramelization.
4. Pour juices into an enamel bowl, boil, then add sugar in a thin stream, stir and bring to a boil again.
5. Put the apples in the syrup and cook for 30 minutes.
6. Remove from the dishes, roll in sugar again and send to the oven, now for 15 minutes
7. Boil again in syrup for 30 minutes
8. Roll again in sugar and - in the oven for 15 minutes.
9. Cook the apples in the syrup for the last time for 10 minutes and you can roll up.

No, it's better - in a multicooker!

Modern technology eliminates the hassle at all. You can do it simply:

Put 1.2 kg of washed and chopped ranetki into a multicooker container, pour a glass of water there, add a kilogram of sugar, put lemon sliced \u200b\u200bwithout skin. Turn on "extinguishing" for 2 hours. Stir occasionally.

Recipes making jam from ranetki you can think of many. Apples go well with vanilla, cinnamon, citrus fruits, lingonberries, nuts, and some experimenters even add bay leaves, basil and allspice. Rolled up jars with transparent desserts of various types are a wonderful gift for the winter holidays. Do not forget to take a photo: the whole ranetka jam is really wonderful!

Paradise apples, Chinese women, ranetki, raiki - this is the name of decorative apples, similar to their wild-growing counterparts, from which they originated. Delicious and healthy ranetki jam is distinguished not only by a pleasant aroma, but also by a very beautiful appearance.

Like wild apples, ranetki are small, greenish-yellow, fragrant, with a tart taste. They ripen in September, they cannot be stored for a long time, so they try to immediately process them. They are used to prepare fruit drinks, confitures, but the most popular jam is made from whole apples with tails, in winter it warms and pleases with one of its looks, not to mention its delicate taste. Now there are varieties that ripen in the summer, delighting in red, they also make wonderful jam.

To prepare this dessert, choose only whole, undamaged fruits with intact skin, no wormholes or bruises. The fruits are thoroughly washed, sometimes even pre-soaked in cold water for a couple of hours. It is often advised to take slightly unripe fruits in order to accurately preserve their integrity during cooking. Too long tails (stalks) are recommended to be cut by a third, but you do not need to get rid of them at all, otherwise half of the charm will be lost.

Since apples are very hard, they need to be blanched for a couple of minutes, dipped in boiling water, and then poured over with cold water. To do this, use a colander or linen (gauze) bag. You can simply pour boiling water over, close the lid tightly, wait 3 minutes, drain the water (you can then use it to make syrup), rinse with cold water.

The cooled apples are pricked several times with a sharp wooden toothpick. It is undesirable to use metal needles for this procedure, unless made of stainless steel.

Video "Ranetki Jam"

In this video, you will learn how to cook a delicious amber jam from heavenly apples whole at home.

The best recipes

There is more than one recipe for delicious paradise apples, here you can choose, experiment. Dessert from some ranetki will turn out to be tasty and aromatic, but the addition of other fruits and spices will significantly change the taste and aroma.

Paradise apples whole

Ranetki, welded whole with tails, have excellent taste and appearance. For them you will need:

• 1 kg of apples;
• 900 g sugar;
• 1 glass of water.

To keep the fruit intact, cooking is stretched over several sessions:

1. Syrup is cooked from sugar and water in which apples were blanched.
2. Pour the prepared fruit with hot syrup, shake the dishes slightly, leave to cool completely.
3. The cooled mass is brought to a boil over low heat, boiled for no more than 5 minutes, and left for 12 hours.
4. You can repeat the procedure 2 or 3 more times. The last time the jam is cooked until cooked, laid out in sterilized jars, rolled up.

With oranges and cinnamon

Citrus fruits and cinnamon add usefulness, exquisite aroma and new taste to the usual jam. For 1 kg of apples, take 800-900 g of sugar, 2-3 oranges, 0.5 cups of water, 1 cinnamon stick:

1. The oranges are peeled, cut into slices, you can even cut the slices in half so that they are proportional to the small apples. They are placed in a saucepan, poured with water, boiled for several minutes to soften.
2. Sugar is added to oranges, all crystals are completely dissolved.
3. Apples are added to the hot mass, brought to a boil, removed from heat, and left "until tomorrow."
4. The jam can be cooked right away, but the apples can fall apart. To avoid this, the dessert is boiled for several days, you don't even need to stir it, it's better to just shake the dishes. The cinnamon is added in the last step. Then they put it in jars, roll it up.

In a slow cooker with cognac

A slow cooker will help you cook a meal in one go. To do this, 1 kg of prepared ranetki, 900 g of sugar, an incomplete glass of water is placed in a bowl, the "Stewing" mode is turned on, and left for 2 hours. It would be a good idea to check the jam a few times, shake it slightly or stir it gently.

Opening the multicooker for the last time, add 2 tbsp to the mass. l. cognac. The result obtained will certainly delight you with a new aroma.

With walnuts in the oven

An oven can also be a hassle-free experience and help keep raikas intact. Take 1 kg of apples, a glass of walnut kernels, a glass of sugar, 1 medium-sized lemon. You need to turn on the oven while it heats up to 250 ° C, boil the syrup, dip the crushed nuts into it, cut into pieces the lemon and ranetka previously peeled from the skin. All this is boiled for 10 minutes, and then transferred to a saucepan, or better, a clay bowl, and put in the oven.

After boiling the mass, the temperature is lowered to 100 ° C, baked for 3 hours. The result is a golden honey jam with an original taste and delicate aroma with citrus notes.

Transparent delicacy

Chinese jam without adding other fruits, cooked in several steps, looks quite transparent. But if you want to achieve transparency not only of the syrup, but also of the Chinese women themselves, then you need to use citric acid.

Syrup is boiled from 1.5 cups of water and 1 kg of sugar, poured onto the prepared rajki, ¼ part of a teaspoon of citric acid is added, the dishes are shaken, and the mixture is allowed to cool. Then you need to bring the jam to a boil several times over low heat and set aside until it cools completely. The finished delicacy will delight you not only with thickened syrup, but also with translucent, as if glowing from the inside, fruits. They can be safely used to decorate cakes or pastries, served with cream for coffee.

The main thing is to keep the fire slow, to avoid rough stirring with a spoon, it is better to just shake the dishes sometimes. Fully prepared jam in containers is laid out cold, covered with lids or even parchment, stored in the cold.

Required utensils

Enamel or brass basin, commensurate with the weight of the products used in cooking (3l basin \u003d 1kg apples +1, 3 kg sand + 1 tbsp water + space for the foam formed during cooking) or a wide volumetric saucepan.

Cooking procedure:

The fruits of heavenly apples are usually boiled whole, with the stalk cut to half. In everyday life, the stalk is called differently: these are the so-called tails, petioles, stalks, etc. view.

For jam, you can take heavenly apples of any kind. Usually they differ from each other in fruit color, which varies from light salad and yellow to maroon. The taste of raw paradise apples is equally tasteless. Although, it is possible that there are amateurs who like the astringent taste and firmness of these fruits. Traditionally, it is customary to cook jam from bright yellow fruits. It is this variety that makes it possible to make bright orange jam.

First of all, the apples must be prepared. To do this, they are sorted out, clearing each apple of sepals. You also need to cut the stalk to half, leaving a tail 2-2.5 cm long. Next, the apples are washed and put into a colander so that the water is glass.

Using a fork or a toothpick, prick the apples, making several holes on the skin of each apple. If this is not done, then during heat treatment, the peel of the apples will burst and the inside will come apart ahead of time. The fruits will lose their shape and attractiveness. The jam will turn into porridge.

At the next stage, apples are blanched in boiling water (100˚C). To do this, pour 2-2.5 liters of water into a wide saucepan and bring it to a boil. Then the prepared apples are poured into the water. After 3-5 minutes, the water is drained and the fruits are allowed to cool.

Now you need to prepare the syrup.

For this, prepared granulated sugar is poured into the dishes intended for cooking the jam. Water is added there at the rate of 1 kg of granulated sugar per 1 glass of water and vanilla sugar. The mixture is stirred and put on a small fire until the granulated sugar is completely dissolved in water.

As soon as the syrup boils, it is removed from the heat and allowed to cool slightly. Then blanched apples of paradise are added to it and put on the fire again. After 5-7 minutes, the fire is turned off and the apples with syrup are kept for 3-4 hours until they cool completely.

Then the jam is again brought to a boil over low heat, after which it is boiled for 5-7 minutes and cooled again. The jam is cooled and soaked in syrup for 6-8 hours. The abundant foam formed during cooking will disappear by itself when it cools, so there is no need to collect it immediately.

It is only necessary to periodically gently shake the dishes with jam. If by the end of cooking foam still remains on the surface of the jam, it must be carefully removed with a slotted spoon. As it boils and soaks in the syrup, the fruit becomes transparent to the point where the seeds inside the fruit are visible. The last time the jam is boiled until fully cooked for about 10 -15 minutes.

At the last stage, practically no foam is formed. The finished jam has a bright orange color. It is very important not to overcook the jam as its color can become dark and ugly. The readiness of the jam can be determined by the transparency of the fruit and by the syrup. To do this, you need to drop a spoon with syrup on a saucer. If the cooled drop does not spread with a slight tilt of the saucer, then the jam is ready.

Before placing the jam in the jars, it must cool down.

Jars of jam are kept in a cool place, although it probably will not last until winter - it will be eaten earlier. Paradise apple jam looks very nice on the table. When served on the table for tea, it is usually laid out in sockets. Despite this, it is customary to eat it not with a spoon, but simply by taking it by the tail.

Our heavenly apples ripen in the second half of July. The harvest from the trees goes on sale until mid-September. So, if you want to make paradise apple jam and it's already August, you need to hurry up.

Amber dessert made from heavenly apples is one of the favorite delicacies. Tart miniature fruits with a wonderful aroma and soaked in sugar syrup allow you to enjoy them as a dessert and use them as a spectacular decoration for pastries and cakes.

Paradise apple jam recipe with tails

A delightful aromatic and tasty delicacy is obtained from the "kitaika" variety, and if you do not remove the tails, it will look impressive. Try one of the most accessible and well-known recipes - heavenly miniature apples in clear syrup.

Ingredients

Servings: - +

• Paradise apples 2 Kg
• Water ½ l
• Sugar 1.5KG

Per serving

Calories: 47 kcal

Proteins: 0.04 g

Fats: 0.04 g

Carbohydrates: 11.48 g

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Gorgeous! Need to fix

The cooled preservation should be stored in a cool dark room and is recommended to be consumed within a year.

Recipe for making miniature apples with lemon

The perfect combination of fruit and citrus gives the jam a pleasant aroma. In addition to the fact that it turns out to be very tasty, it will contain many vitamins. The simplest recipe will become a bonus.

Time for preparing: 150 minutes

Servings: 120

Energy value

• calorie content - 47 kcal;
• proteins - 0.05 g;
• fats - 0.04 g;
• carbohydrates - 11.51 g.

Ingredients

• heavenly apples - 2 kg;
• sugar - 1.3 kg;
• water - 0.5 l;
• lemon - 120 g.

Step by step cooking

1. Rinse the apples thoroughly and pierce them with a needle or toothpick. Cut the tails by a third so that about 2 cm remains, so they will look better. Put the prepared fruits in a bowl.
2. Boil water and pour in fruit. We cover the workpiece with a lid and leave for 35 minutes. After that, we decant the resulting liquid into a saucepan.
3. Add sugar and boil golden syrup. We also put processed fruits here.
4. We leave the future jam overnight. After the time has passed, pour the syrup without apples into another container, squeeze lemon juice and chopped zest into it. We repeat boiling.
5. Add the prepared fruits to the sugar syrup with citrus. We keep on low heat for 20 minutes. After that, we distribute the jam into processed jars. No sterilization required. Cork up and wrap with a blanket until it cools completely.

Advice:when adding lemon or orange to jam, it will be correct to peel them, otherwise a bitter taste will come out during boiling and storage, and the delicacy will become unusable.

The recipe for making heavenly apples in a slow cooker

It is easy and quick to prepare a homemade dessert from tiny crayfish for the winter with a device such as a multicooker. Due to the high content of nutrients, jam can be included in the diet even with breastfeeding. And the recipe is pretty simple.

Time for preparing: 40 minutes

Servings:120

Energy value

• calorie content - 46.68 kcal;
• proteins - 0.04 g;
• fats - 0.04 g;
• carbohydrates - 11.48 g.

Ingredients

• heavenly apples - 2 kg;
• water - 0.5 l;
• sugar - 1.5 kg.

Step by step cooking

1. We select beautiful whole apples that are not damaged.
2. We rinse abundantly and remove the stalks. Pierce with a needle or fork in several places.
3. Boil water in a saucepan, putting apples in it for a couple of seconds, so that the skin becomes soft. After that, you need to quickly move the fruits into cold water and leave them for a few minutes. If the skin is initially thin, then this procedure can be skipped.
4. Next, put the prepared apples in a slow cooker. It should be half full of small fruits. Fill with sugar and lay out another layer of apples, and again there is sand on top. This is done so that the future dessert is soaked well.
5. Simmer apples in a slow cooker for 40 minutes. The braising time depends on the hardness of the peel. It may take an hour and a half to fully cook.
6. At the end of the preparation of the treat, it should be rolled up in pre-sterilized jars and left to cool in the room.

Advice: in a slow cooker, you can cook paradise apple jam according to any recipe. Replace the stewing with the "Baking" mode, adding another 5 minutes to the specified time.

Good day or night, my reader!

Hurrah! I made a jam from small apples, as my grandmother once did, during her life! The apple variety from which I prepared this miracle is called, "Ural bulk".

As a child, I loved to feast on translucent apples in syrup. They were perfect for my grandmother. And this taste of childhood is simply unforgettable!

But due to the fact that in those days I was a child, I naturally did not need a recipe for making this. The main thing is that it was very tasty and that's it. Real paradise apples!

As an adult, what methods of making this jam I have not tried. The apples were falling apart and that was all, it turned out to be porridge - malasha. As a result, I threw into a far corner all my attempts to prepare this deliciousness and beauty. I must say that I rarely make jam. Instead, I intensively freeze vegetables and fruits. But apples cannot be frozen, therefore, we store winter varieties, right up to the end of March, in a pit. Fortunately, this year's harvest allows us to do this.

Here, quite recently, my wonderful girlfriend "dug up" on the Internet one simple recipe for making heavenly apples in syrup, cooked it herself, she did it, as a result, she shared it with me. I listened, but I was not eager to again take up an undertaking that was useless for me. I decided to just type the query I needed in the search engine, to which, of course, the right answer came.

I dared ... And I got apples in syrup exactly like my grandmother's! And in appearance, and in taste, and in quality! Transparent, amber, melting in the mouth. Joy knew no bounds! Finally, I didn’t tell my family about the taste of this, one might say, royal dessert, which I enjoyed as a child, but gave it a try and prepared this pleasure for the winter.

Do you want to share it with you, my reader? Then write down or memorize the recipe and go for it!

Paradise apples, recipe like grandma

Ingredients:

• Apples (Ural liquid or Golden Chinese) - 5 kg
• Granulated sugar - 2 kg 700g
• Water - about 1.5 liters

My cooking method:

1. Wash the apples thoroughly, do not clean the stalks
2. We prick each apple with a fork or in several places with a toothpick, put it in an enamel basin

3. Boil the syrup - pour sugar into the water, bring to a boil and completely dissolve the sugar

5. Turn off the fire and leave the apples for a day (maybe smaller) for soaking
6. Bring to a boil and turn off again, leave for a day
7. Bring to a boil again and simmer for about 3-4 minutes

Thus, we cook for about three days.

All! Paradise apples, like my grandmother's are ready!