Paradise apple jam whole recipe. The best recipes for paradise apple jam (ranetok)

Wild apples practically do not differ in taste from ordinary ones. Therefore, the compote paradise apples in terms of taste, it is in no way inferior to ordinary compote. These wonderful apples are no more than five centimeters in diameter. For a very appetizing and aesthetic appearance, which they retain in the "spins", they are often used as a decoration for desserts. But you can just eat apples as a separate delicacy, in compote they become soft, soaked in syrup, do not lose their aroma.

There are not so many varieties of such apples. This happened historically, when large-fruited varieties were bred, then small apples were undeservedly forgotten. We cultivate only three varieties of wild apples - Siberian, Chinese and ranetki. By the way, they got their name - "paradise" - apples from botanists, who, having singled out one of the types of undersized apple trees, called it "paradise", that is, paradise, the name took root and gradually spread to all small apples. The disadvantage of such apple trees is that they are not frost-resistant. Therefore, they are found more in the southern regions of Russia. In the northern regions and middle lane plant hybrids. Gardeners appreciate these trees for their appearance - fragrant flowers in spring, bright fruits in autumn, beautiful shape crowns and tasty fruits, which are widely used in home-made preparations.

Useful properties of wild apples

Paradise apples are rich in vitamins and minerals. They contain a lot of pectin useful for the intestines. 28 trace elements, including minerals such as magnesium, phosphorus, iodine, calcium, iron. And, of course, as with all apples, whole list vitamins - C, E, A, B1, B2, PP. They are wonderful antioxidants, cleanse the intestines, relieve dysentery and colitis, due to the content a large number fiber. They contain substances that normalize blood pressure, remove excess cholesterol, toxins, toxins. The fruits are useful for rheumatism, diseases of the kidneys, liver, problems with skin diseases. The polyphenol found in apples prevents the appearance of cancer cells. They contain ten times more biologically active substances than ordinary large apples. And this storehouse of usefulness can be saved in canned food by closing the compote of heavenly apples for the winter.

Easy wild apple compote recipe

The process of preserving wild apples cannot be called complicated or laborious, everything is done very simply. Consider a simple apple compote recipe step by step.

For one 3-liter jar of compote you will need:

• paradise apples - 700 grams;
• sugar - half a kilogram;
• water - 2.5 liters.

Compote from apples, preservation in stages:

So that the fruits in the compote do not burst, but keep beautiful view, you need to carefully prick each apple with a toothpick in several places at the stage of their preparation.

Recipes for compote from wild apples with additives

Some people think that compote only from apples is fresh, does not have a rich taste, and they prefer to make apple compote with additives. For a compote of small apples for the winter, this is also possible.

You can combine wild apples with cinnamon and cloves by making compote according to the above recipe, adding spices to taste (in classic version, for 3 liter jar- 3 clove buds, cinnamon stick) and you will also need to add 1 teaspoon of citric acid per jar. Vanilla sugar is also added for flavor.

Delicious compotes are obtained by combining apples with hawthorn, grapes, pears. These berries and fruits ripen in the same period as paradise apples. Consider the recipe for compote of heavenly apples with hawthorn, it's pretty good combination and by taste characteristics, and in appearance. The fruits are close in size, well matched in color. And compote, which has been infused before winter, turns out to be very fragrant and tasty.

The highlight of the recipe is that compote reaches the maximum of its taste qualities precisely in conservation, aged for at least a couple of months.

For the recipe you need for one liter of water:

• 150 grams of hawthorn;
• 50 grams of apples;
• 150 grams of sugar;
• 0.5 teaspoon of citric acid.

Paradise apple compote for the winter, recipe step by step:

Compotes from small apples will appeal to you and your household. You can do several different options conservation, so that after tasting, choose for yourself the most the best combination flavors, apples with cinnamon, mint, hawthorn, or pure apple compote. Enjoy the taste and get a boost of vitamins and other useful substances with which these fruits are rich.

Cooking compote from heavenly apples for the winter - video

Paradise apples, they are also "Ranetki", they are also "Chinese" - the fruits are very interesting. Eating them fresh is a pleasure for everyone, but as for preparations, whether they are fruit drinks, compotes, or jam, it’s a completely different matter.

There is no other variety of apples from which it would be possible to cook such a beautiful and delicious jam.

The one who called the variety “Paradise” quite possibly did this while drinking tea with paradise apple jam, transparent as a tear.

Transparent Paradise Apple Jam - General Cooking Principles

In order for paradise apple jam to really turn out transparent, first of all, you should choose and prepare apples correctly. Collected independently or purchased on the market, the fruits are sorted out, putting aside broken, rotten and worm-eaten fruits. Leave only dense, preferably one size.

The peel is not removed, the tails are not torn off, they are only slightly shortened. You can, of course, remove it, the taste of the delicacy will not suffer, but the originality of the dessert is that the apples should be with tails. Selected fruits for a quarter of an hour are poured with ordinary running water, and then thoroughly washed with a flowing jet and dried well. So that the apples do not crack and burst during the cooking process, they are pricked several times with a thin object, preferably with a wooden toothpick.

If fruit slices are used to prepare treats, they are pre-soaked in a soda solution so that they do not boil and the prepared paradise apple jam remains transparent.

The syrup is prepared separately from granulated sugar and water, which is sometimes replaced apple juice, a decoction of paradise apples or other fruits. The fruits are dipped only in properly cooked, boiling syrup. It should not contain undissolved grains of granulated sugar. Cooking time depends on the specific recipe. Paradise apple jam will come out transparent in any case, if you follow the recommendations correctly. The duration of the process affects only the thickness of the syrup, its color and the softness of the fruit.

To give the dessert a new taste and special aroma, vanilla, cognac, cinnamon, citruses are added to it - their zest or lemon juice. A common addition to this jam is walnuts.

Paradise apple jam not only delicious treat and a wonderful dessert for a cup of tea, its transparent, “marmalade” fruits will serve as a wonderful decoration for any sweet pastries.

Paradise apple jam: transparent with lemon

Ingredients:

Paradise apples - 1 kg;

250 ml of pure water;

Sugar sand - 200 gr.;

Half a large lemon.

Cooking method:

1. Rinse the fruits several times in warm water, dry. Shorten the ponytails to 2 cm in length and make two punctures with a toothpick on each fruit. Pour a glass of boiling water and soak under the lid for three minutes.

2. Express the liquid and do not pour it out, but pour over the fruit cold water.

3. Pour all the sugar into the strained infusion, mix and boil over low heat for two minutes.

4. Put the blanched apples in a large bowl, pour over the boiling syrup and shake the bowl well three times to mix. Then cover with a towel and leave overnight.

5. Place the container on medium heat and, constantly removing foam from the surface, bring to a boil. Remove from heat immediately and leave again for 24 hours.

6. Boil in this way four times. For the last time, bring to readiness, boiling for at least 20 minutes.

7. Be sure to add freshly squeezed lemon juice at the end of cooking.

Paradise apple jam: transparent according to the grandmother's recipe "Marmalade"

Ingredients:

One kilogram of "Chinese";

1.2 kg of refined sugar;

One and a half glasses of water;

1/4 teaspoon "lemon".

Cooking method:

1. Whole Chinese fruits, without wormholes, rinse and dry dry. Before right size cut the tails and pierce each apple with a toothpick from the side of the stem, through and through.

2. Pour the refined sugar into the bowl in which you are going to make the jam. IN required quantity dilute the water citric acid and pour the sugar solution, mix.

3. On low heat, stirring constantly, cook a clear syrup.

4. Dip the whole dried apples into boiling syrup and boil in it for 6-10 minutes, the larger the fruits, the longer. Do not stir or the apples will fall apart during cooking. They can only be watered with syrup, neatly collected around the edges with a small ladle or spoon.

5. Remove the container from the fire. Place a flat plate on the surface, slightly smaller than the pan, place a not too heavy load on top and leave.

6. Not earlier than in a day, remove the load and boil at minimum temperature about 10 minutes, at the end of cooking, check for readiness. To do this, remove the largest fruit from the syrup and cut it. If the apple is cut easily, and the structure resembles marmalade, the jam is ready. If this is not the case, hold under load for another six hours, and then boil again.

Paradise apple jam: transparent with walnuts and lemon

Ingredients:

1.2 kilos of "Chinese";

One and a half cups of kernels walnut;

A teaspoon of cinnamon powder;

One small lemon;

Sugar - 0.9 kg;

filtered drinking water- 1 tbsp.

Cooking method:

1. Rinse the apples with warm water, remove the tails, pierce the fruits in two places and dry them.

2. With a fine grater, scrape the zest from the lemon, squeeze the juice from the pulp and be sure to strain it.

3. Pour water into the sugar and stir well immediately. On low heat, stirring constantly, boil the syrup. It should be transparent, without grains of sugar.

4. Enter lemon juice into the sugar mass, add cinnamon, mix and boil for two minutes. Then pour in the apples and nuts and gently shake the container several times.

5. After boiling, boil for 15 minutes. at lower heat, the mass should not boil. Remove from heat and set aside to cool completely.

6. After that, bring the mass to a boil again, boil for a short time and leave to cool.

7. Having boiled the paradise apple jam, thus, twice more, pack it in jars and seal it tightly.

Paradise apple jam: transparent with cognac in a slow cooker

Ingredients:

Kilogram Ranetok;

200 gr. cores of walnuts;

100 ml of purified water;

Sugar sand - 170 gr.;

Two small lemons;

2 large spoons of cognac;

Lavrushka - two medium-sized leaves.

Cooking method:

1. Rinse lemons and apples under running water. Scald the citruses with boiling water, then scrape the zest from them and squeeze the juice well.

2. Pour boiling water into the brew bowl, add sugar and stir well. Lower ranetki, add lavrushka, lemon zest and strained freshly squeezed juice.

3. Stir, close the lid and cook by running the multi-pot for 25 minutes in the “Frying” mode.

4. After that, remove the parsley, and pour cognac into the slow cooker and add the halves of the nut kernels.

5. Close the lid again and cook on the "Baking" option for 15 minutes.

6. Pack the prepared jam in clean and dry jars, seal tightly. Store blanks in a cool place.

Paradise Apple Vanilla Jam: Clear and Quick

Ingredients:

Small "paradise" apples - 1 kg;

400 ml of drinking water;

Half a teaspoon of "lemon";

One kilogram of sugar;

Vanilla powder - 1/2 tsp

Cooking method:

1. Rinse the apples selected for cooking a couple of times with warm water and shorten the stalks. To dry fruits well from moisture residues, dry them by spreading them on a towel.

2. Cook a thick syrup from granulated sugar and water over low heat. It should be viscous and its droplets should not spread.

3. Dip the apples into the boiling, thick syrup, and constantly stirring by lightly shaking the container, boil after boiling over low heat for half an hour.

4. Then add citric acid with vanilla, boil for another five minutes and roll up almost boiling.

Paradise apple jam: transparent as a tear on apple juice

Ingredients:

One and a half kilograms of wounds;

A kilogram of sugar;

A glass of apple juice, you can water.

Cooking method:

1. Prick the fruits washed in warm water with a toothpick, tear off the stem and boil in boiling water for two minutes.

2. Carefully place the apples with a slotted spoon in a separate bowl, fill them with cold, preferably filtered, water and leave in it overnight.

3. Pour granulated sugar with apple juice. Boil a thick syrup over low heat and pour over the apples dried in a colander.

4. When the mass has cooled, put it on moderate heat, bring to a light boil and soak for 20 minutes.

5. The fruits will become transparent, and the syrup will resemble amber transparent as a tear.

6. Jam can be immediately packaged hot in prepared containers or boiled a little more, bringing to the desired density.

Fragrant paradise apple jam: transparent with fruit slices

Ingredients:

2 kg of small paradise apples;

300 gr. sugar;

10 gr. baking soda;

Purified drinking water - 300 ml;

A small pinch of vanilla and cinnamon.

Cooking method:

1. It is best to take not too small apples. After drying from the fruit, be sure to cut the peel and cut the fruit into slices, from which remove the core.

2. Dilute the soda in cold water and carefully drain the liquid from the sediment. Then pour the pieces of apples with the prepared solution and leave in it for a quarter of an hour. After such preparation, the slices will not boil soft, and the paradise apple jam will be transparent.

3. While the fruit pieces are soaking, boil the syrup. To do this, slightly warm the prepared water. Without removing the pan from the heat, add vanilla and cinnamon, stir well and add sugar. Then, stirring constantly, bring to a boil, but slowly. The longer the process lasts, the better the grains of sugar diverge.

4. Thoroughly rinse the slices soaked in soda solution with running water, pour them with boiling syrup and boil for five minutes. Stir very gently so as not to damage the pieces, and constantly remove the foam that forms on the surface.

5. Pack the boiling jam in sterilized glass containers and seal tightly with metal lids, which you boil in advance.

Transparent Paradise Apple Jam - Cooking Tricks and Useful Tips

To prevent pieces of fruit damaged by stirring from getting into the syrup, do it very carefully, and best of all, do not stir with a spoon. Lift the pan off the heat and shake it lightly a few times.

If you cook a delicacy on low heat, the syrup will turn out not only transparent, but also acquire a beautiful amber hue. Intense boiling will lead to burning, which will affect appearance- the jam will be dark with an unpleasant rancid taste.

Be sure to remove the seeds from the added citruses, otherwise the dessert will be bitter.

Pack paradise apple jam prepared for long-term storage only in sterile glass containers, which are hermetically rolled up with metal seaming lids.

Amber dessert 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 ponytails

From the “Chinese” variety, a delicious fragrant and tasty delicacy is obtained, and if you do not remove the tails, then it will look impressive. Try one of the most accessible and famous recipes - heavenly miniature apples in clear syrup.

Ingredients

Servings: - +

• Paradise apples 2 kg
• Water ½ l
• Sugar 1.5 kg

per serving

Calories: 47 kcal

Proteins: 0.04 g

Fats: 0.04 g

Carbohydrates: 11.48 g

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

Recipe for miniature apples with lemon

A wonderful combination of fruit and citrus gives the jam a pleasant aroma. In addition to the fact that it turns out very tasty, it will contain many vitamins. The easy recipe is a bonus.

Cooking time: 150 minutes

Servings: 120

The energy value

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

Ingredients

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

Step by step cooking

1. Wash the apples thoroughly and pierce with a needle or toothpick. We cut off the tails by a third so that about 2 cm remains, so they will look better. We put the prepared fruits in a bowl.
2. Boil water and pour fruit. Cover the workpiece with a lid and leave for 35 minutes. After that, the resulting liquid is decanted into a saucepan.
3. Pour sugar and boil golden syrup. We also put processed fruits here.
4. We leave the future jam for the night. After the time has elapsed, pour the syrup without apples into another container, squeeze the lemon juice and chopped zest into it. We repeat boiling.
5. Add the prepared fruits to the sugar syrup with citrus. Keep for 20 minutes on low heat. After that, we distribute the jam into processed jars. Sterilization is not needed. We cork and wrap with a blanket until it cools completely.

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

Recipe for making paradise apples in a slow cooker

Easy and fast to prepare homemade dessert from tiny raches for the winter, a device such as a slow cooker will help. Thanks to high content nutrients, jam can be included in the diet even with breastfeeding. And the recipe is pretty simple.

Cooking time: 40 minutes

Servings: 120

The energy value

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

Ingredients

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

Step by step cooking

1. We select beautiful whole apples that do not have damage.
2. Wash thoroughly and remove stems. We 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 to 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 filled with small fruits. We fall asleep with sugar and lay out another layer of apples, and sand comes on top again. This is done so that the future dessert is well soaked.
5. Stew apples in a slow cooker for 40 minutes. The stewing time depends on the rigidity of the peel. It may take up to an hour and a half for complete preparation.
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 quenching with the "Baking" mode, adding another 5 minutes to the specified time.

If you caught the eye of unusual little apples, be sure to hurry to buy them. This variety of apples is called "Paradise". And it's not just that! From paradise apples transparent jam with ponytails it turns out simply amazing!

Yes, yes, you heard right - jam is cooked from whole fruits, directly with the stalks (tails). After all, it is this detail that is the so-called " calling card of this famous delicacy.

By themselves, "Paradise" apples have a rather tart taste (for an amateur), and they are not stored for a long time, no more than 2 months, after which they begin to lose their taste. But their jam turns out to be unusually tasty and beautiful, with a transparent amber overflow.

Note to the hostess: If you want to cook amber jam from whole fruits, certain cooking secrets should be observed: transparent jam is cooked in short-term approaches for 3 days. Otherwise, you will end up with just “apple porridge” with tails.

Paradise apple jam with ponytails transparent

Constituent Ingredients:

• "Paradise" apples (without the presence of rot and wormholes) - 1 kg;
• White crystalline sugar - 0.8 kg;
• Lemon - 1 pc.;
• Water - 400 ml.

Step-by-step description of preparation:

1. Wash the apples thoroughly, removing the leaves and the receptacle if necessary. Then prick each fruit in several places using a toothpick.
2. Dip the chopped apples for a few seconds in boiling water, and then immediately remove them and transfer them to a bowl of cold water.
3. Next, proceed to the preparation of sugar syrup. To do this, you must enter the amount of sugar indicated in the list of ingredients in hot water(400 ml) and bring the resulting liquid to a boil. After 3 minutes of boiling, remove the syrup from the heat and cool slightly (the syrup should remain warm).
4. Remove the apples from the water and place in a wide basin designed for making jam. Then fill them with warm syrup and leave until the syrup has completely cooled;
5. Next, put the basin on the fire, bring its contents to a boil and boil for no more than 10 minutes at a low boil;
6. After a day, add lemon sliced ​​\u200b\u200bto the apples and put the basin on the fire again. Bring the contents to a boil, mark for 10 minutes and remove the basin from the stove. Remember, do not stir the jam! Shake just a little. Otherwise, you risk damaging the integrity of the fruit;
7. The next day, repeat all the above cooking steps. After that, you will only need to carefully package the beautiful amber jam in a pre-prepared container and seal tightly.

If you think that it is quite difficult to cook exquisite amber paradise apple jam in syrup for the winter, you are deeply mistaken. Using the video recipe below, you can easily cook it yourself. So, do not hesitate - be sure to cook it! Your household will be delighted!

Whole small apple jam with cinnamon

Cooking Ingredients:

• Small apples "Paradise" - 1 kg;
• Sugar - 1 kg;
• Apple juice - 1 tbsp.;
• Cinnamon - if in powder 1 tsp, if whole sticks - 1 pc.;
• Oranges - 2 pcs.

Step by step description of preparation:

1. Cooking jam from small apples is very convenient because the fruits do not require special processing and preparation. They do not need to be peeled and core, and then cut into slices. Everything is very simple - you just have to select good apples(without damage, wormholes and the presence of rot), wash them thoroughly, dry them and chop them in several places with a toothpick or skewer. Then the chopped fruit is dipped in boiling water for 2-3 seconds and immediately transferred to a bowl filled with cold water.
2. Cut the washed oranges together with the zest into slices, pour over apple juice and boil until soft. Then add sugar to them and stir until it is completely dissolved.
3. After the sugar has dissolved, dip the prepared apples into the orange syrup, bring to a boil and remove from heat after 10-12 minutes. Leave overnight.
4. The next day, put the future jam back on the stove, boil (certainly on low heat) and cook for about 10 minutes. Remove from heat again and leave to infuse overnight.
5. At the last stage of preparation, after a day, cinnamon is added to the apples, the mass is slightly mixed by lightly shaking the container and boiled again at a slight boil for 10 minutes.
6. Arrange the finished jam in sterile jars, roll up and, turning upside down, leave to cool. Store in a basement or pantry.

To make the delicacy transparent, paradise apple jam with tails should be cooked only on low heat. Since intense boiling contributes to a change in the characteristic amber hue to a darker one. And besides, the taste of jam is lost from intense boiling and becomes caramel-viscous (like burnt sugar).

Required utensils

An enameled or brass basin, commensurate with the weight of the products used in cooking (3l basin \u003d 1 kg of apples + 1.3 kg of sand + 1 tablespoon of water + space for the foam formed during cooking) or a wide voluminous pan.

Cooking order:

The fruits of paradise apples are usually boiled whole, with the stalk cut to half. In everyday life, the stalk is called differently: these are the so-called ponytails, petioles, stalks, etc. If there is a fear that children may choke on the tail, then you can remove it completely, but keep in mind that with the removal of the stalk, the jam will lose its exquisite charm and exotic view.

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

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

With the help of a fork or a toothpick, apples are pricked, making several holes on the skin of each apple. If this is not done, then heat treatment the skin of the apples will burst and the inside will boil prematurely. The fruits will lose their shape and attractiveness. The jam will turn into porridge.

At the next stage, the apples are blanched in boiling water (100˚ C). To do this, pour 2-2.5 liters of water into a wide pan and bring it to a boil. Then 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.

To do this, prepared granulated sugar is poured into the dishes intended for cooking jam. Water is also 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 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 paradise apples are added to it and put on fire again. After 5-7 minutes, the fire is turned off and the apples with syrup are kept for 3-4 hours until completely cooled.

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 cools and soaks in syrup for 6-8 hours. The abundant foam formed during cooking will disappear on its own when it cools, so there is no need to collect it right away.

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 the fruit boils and soaks in syrup, the fruit becomes transparent to the point where the seeds inside the fruit are visible. The last time the jam is cooked until fully cooked for about 10-15 minutes.

At the last stage, the foam is practically not formed. Ready 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 jam can be determined by the transparency of the fruit and by the syrup. To do this, put a spoonful of syrup on a saucer. If the cooled drop does not spread when the saucer is slightly tilted, then the jam is ready.

Before laying out the jam in jars, it must cool.

They store jars of jam in a cool place, although it probably won’t last until winter - it will be eaten earlier. Paradise apple jam looks very nice on the table. Serving on the table for tea, it is usually laid out on rosettes. 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. Harvest from trees goes on sale until mid-September. So, if you want to cook paradise apple jam and it’s already August, then you need to hurry.