Amber apple jam slices recipe for the winter. Transparent jam from whole ranetki with a tail for the winter

At the beginning of September, the harvest of miniature apples - ranetkas - begins. These fruits are ideal for making homemade jam. We present a selection of ranetki jam recipes for the winter.

Ingredients:

• ranetki – 1.8 kilograms;
• sugar – 1.5 kilograms;
• vanillin - to taste or 1 sachet.

Rinse the fruits thoroughly under running water. Cut into slices, but do not cut off the peel, only the core.

Next, make syrup for future jam. To do this, dissolve half the sugar in 350 milliliters of water. Add dry vanillin to the liquid and stir. Bring to a boil, add halves of ranetkas and let sit for 30 minutes to soak.

After half an hour, add the rest of the sugar. It is important to bring the consistency back to a boil, but do not cook. Leave the apples to soak in the sweet syrup for 20 minutes. For the final third time, boil the apple mixture and skim off the foam.

Sterilize glass jars. Place the hot jam in containers, but seal with lids only after it has cooled. Place the delicious ranetka jam in slices in a dark place.

Making jam from ranetki with a tail

It is convenient to eat dessert while holding the tail of an apple. Making jam from ranetki with a tail for the winter will appeal to adults and children. For cooking you will need whole ranetki.

Ingredients:

• apples – exactly 1 kilogram;
• citric acid – 1 pinch;
• sugar – 1 kilogram;
• purified water – 200 milliliters.

Sort out the main components. Avoid spoiled apples. Next, we thoroughly rinse the ranetkas, making sure to leave the stalks behind. It is important to pierce each fruit at the base, this way it will be better saturated with syrup.

The next step is preparing the syrup. Pour water into a large saucepan, add sugar, boil. Place whole ranetkas into the resulting syrup and cook for 15 minutes without stirring. Afterwards we cool for 6-7 hours and put it on gas again for 30 minutes. Then add a pinch of citric acid and cook for 10 minutes.

This way, the apples will be well soaked in the syrup and won’t fall apart.

Pour apple jam into sterilized jars. Roll up with sterile lids. Cool gradually at room temperature, then place in the cellar.

Jam with citrus aroma from ranetki and orange

Making homemade jam can be varied with citrus ingredients. The aroma is crazy, and a cinnamon stick will add sophistication to the dish. Choose the ripest and freshest ranetki fruits for jam.

Ingredients:

• Ranetka apples – exactly 1 kilogram;
• orange – 2 large fruits;
• crystal sugar – 1 kilogram;
• cinnamon - to taste.

First of all, prepare the citrus syrup. Cut large oranges into pieces or slices with a sharp knife. Cook in boiling water for 5 minutes until soft.

Wash the paradise apples and boil for 7 minutes. Next, combine the ranetki with orange syrup and cook for 1.5 hours in a saucepan with a thick bottom. At the end of cooking, add cinnamon.

During this time, sterilize glass containers and tin lids. After cooking, pour the jam into sterile jars, sealing tightly with lids. Store aromatic jam in a cellar with a relative humidity of 75%.

How to quickly cook in a slow cooker

The process of making jams will be made easier by a multicooker. You don't have to be at the stove while making jam. Just select the desired function on the display of kitchen appliances and watch your favorite TV series.

Ingredients:

• small Ranetki apples – 1 kilogram;
• sugar – 500 grams.

Wash and core red apples. Cut into pieces and place in a special multicooker bowl. Pour the specified amount of sugar into the apples and set the stew mode for 2 hours.

Don't forget to stir the jam so it doesn't burn. After 2 hours, grind the sweet mass through a meat grinder. Simmer for another 10 minutes in the slow cooker until fully cooked.

Pour orange jam into prepared sterilized jars and roll up the lids. Place in a cool place for storage.

How to make clear jam from ranetki

To prepare beautiful transparent jam, wild varieties of ranetki are used. Even green fruits are perfect, as they will boil in the syrup. The main ingredients are also apples of paradise and sugar.

Ingredients:

• Ranetki apples – 1 kilogram;
• citric acid – 1 full teaspoon;
• sugar – 2 kilograms;
• water – 1 glass or 200 milliliters.

It is important to choose fruits of the same size. Rinse the wounds and let the water drain. For clear jam, add citric acid.

Bring citric acid and sugar to a boil in a small cast iron saucepan. If necessary, add a little water. Place whole ranetkas into the resulting syrup and periodically pour with sweet syrup.

Check readiness by cutting the apple. The consistency should be similar to marmalade.

Do not immediately pack the finished jam into jars. It should sit for at least a day, then roll it into a sterile container. Store winter preparations in a cool, dark place. The temperature should not exceed plus 20 degrees Celsius.

Recipe for winter jam from ranetki and lemon

Lemon will add a tropical aroma to the jam. For those with a sweet tooth, it is recommended to add lemon zest and sugar. Overall, this is a simple and quick way to make jam for the winter.

Ingredients:

• lemon – 1 piece;
• ginger root for taste - optional;
• ranetki – 1.5 – 2 kilograms;
• sugar – 1.2 kilograms;
• water - glass.

Cut clean lemon into slices or any shape. Grind the ginger root on a fine grater.

Prepare the syrup: add granulated sugar to boiling water and stir. Cook for 5 – 7 minutes, then add lemon and ginger. Keep on medium heat for 15 minutes.

While cooking the syrup, peel and core the ranetkas and cut them as you like. Place fruit in boiling syrup, cook for 2 minutes, then cool. Do the procedure 3 times.

Sterilize glass jars and lids. Pour the hot jam into a glass container and cool upside down. The best place to store jam is the cellar. But if you don’t have one, then a ventilated pantry room will also do.

Making jam from ranetki with plums

Delicious jam for the winter is easy to make from seasonal country fruits - apples and plums. Apple and plum jam goes well with tea and just as a dessert. The step-by-step recipe will be useful even for experienced housewives.

Ingredients:

• ranetki – 1 kilogram;
• blue plum – 1 kilogram;
• sugar – 2 kilograms;
• filtered water - 1 large glass.

Wash the apple fruits and pierce them at the base with a wooden skewer or match. Cut the plum into pieces, remove the pit. Place the prepared ingredients in an enamel bowl or pan. In such a container the jam will retain its color.

Dissolve sugar in boiling water and pour over fruit mixture. Leave for at least 3 hours. Next, put on low heat and gradually bring to a boil.

It is advisable to cook the fruit consistency without a lid. Excess moisture during the cooking process can lead to mold formation. Also, to preserve the shape of the fruit, do not stir the jam with an aluminum spoon. Only shaking the dishes or lightly stirring with a wooden spoon is allowed.

After removing from the stove, let the plum mixture sit for 12 hours. Next, before twisting, boil and pour into sterilized jars. Fill the jars with the contents up to the neck, add a spoonful of refined oil on top, and seal the lids.

Wrap the jars in a blanket and let the apple jam cool for a day at room temperature. Store preserved food in a cellar or dark place.

“Paradise apples” - that’s what the people called the Ranetki. Despite its name, one cannot expect a “heavenly” taste from most varieties of ranetki. Not everyone likes hard, sour apples with a characteristic tartness. And yet they are very useful. Among apples, Ranetki are the leaders in the content of pectin, potassium, vitamins P, and B. Ranetki are small in size, so in most cases whole fruits are used to make jam. You don’t even have to cut off the ponytails: you’ll get a “cocktail” version. The preparation of ranetki preparations is planned for August - October. When exactly to expect the harvest depends on the variety of “paradise apples”.

Cooking rules

Making apple jam is easy. The main thing is to know the cooking rules, and you can take any recipe.

• Sorting of raw materials. To make ranetka jam, you need to sort out the apples. For dessert, take dense fruits without rot or wormholes. If you plan to use whole ranetki, then it is advisable to sort the fruits of the same size. Broken apples are not suitable for dessert.
• Preparing apples. Ranetki must be washed thoroughly. First, they are poured with cold water for 10 - 20 minutes, and then washed. The tails can be removed, but a dessert that uses whole “paradise apples” with tails looks original. They can be shortened by a third or not touched at all. Each fruit is pierced with a toothpick in several places at the base. This is necessary so that the apples remain intact during the cooking process and the skin does not burst or crack. In addition, this way the fruits are soaked in syrup faster, which reduces the cooking time of the delicacy.
• Preparation of syrup. Ranetki are dense fruits; they cannot boast of juiciness. Therefore, even to make jam, syrup is made from the cloves, rather than simmered in their own juice. It provides transparency. For the syrup you will need water and granulated sugar. Make sure there are no undissolved sugar grains left. Sometimes syrup is prepared without water: it is replaced with apple juice or fruit decoction. The apples are dipped in boiling syrup and boiled, or the fruits are poured with cooled “sweet water”, infused, and then boiled. How long to simmer fruit in syrup depends on the specific recipe. The cooking time affects the thickness of the syrup, but not the clarity of the jam.
• Sunset. The jam is rolled up hot. Jars and lids must be sterilized beforehand. It is important to ensure that the jars are hermetically sealed. The preservation is turned over and wrapped in a blanket. If the temperature in the room where the jam will cool does not drop below + 22 C°, you can skip the wrapping step.

How to maintain integrity and remove bitterness

Some housewives are successful at making jam, others not so much. All because you need to know culinary tricks. The jam will turn out bright and beautiful if the following conditions are met.

• Interesting additives. Zest, cinnamon, grated ginger, vanilla - all this will make the taste of the jam brighter. A dessert with interesting notes can be obtained by adding cognac, walnuts, and dried apricots.
• Be careful with the bones. If you use lemon, make sure that no citrus seeds get into the jam. Otherwise the dessert will be bitter. For the same reason, orange slices should be seedless.
• Maintaining integrity. To avoid damaging the fruit, it is not recommended to stir the jam. Shake the container during cooking: this will help avoid burning and the apples of paradise will remain intact. You should also avoid stirring if you are preparing jam from slices: the pieces are easy to damage, as a result of which they will boil, and the dessert should have a “marmalade” feel.

To determine if the jam is ready, drop a drop onto a cold surface. The drop should not spread. Readiness is judged by the transparency of the apples. If you are preparing a dessert from whole fruits, then remove one and cut it. When the ranetka resembles marmalade, the jam can be removed from the stove.

Transparent jam from ranetki with a tail: a selection of traditional recipes...

The housewife should be prepared for the fact that the process takes a lot of time. The treat should turn out jelly-like, but without excess density. You can achieve a balanced taste and the right consistency by boiling the product several times. The technology resembles the “five-minute” method, but each approach takes more than five minutes: the fruits need time to caramelize in the syrup.

Although all recipes indicate the amount of granulated sugar, the sweetness of the jam can be adjusted to suit your needs. Consider whether your ranetki are sour or sweet and sour.

From whole fruits

Peculiarities. Even a novice housewife can repeat a simple recipe for ranetki jam. The dessert is aromatic due to the addition of cinnamon and citrus juice.

Components:

• “paradise apples” - 3 kg;
• water for syrup - 500 ml;
• sugar - 2 kg;
• lemon - half a citrus;
• ground cinnamon - a tablespoon.

Preparation

1. Wash the apples thoroughly. Remove the stems and pierce each fruit at the base with a toothpick.
2. Boil water in a saucepan. Place some apples in boiling water for a couple of seconds. Repeat the procedure with the remaining fruits.
3. Place the scalded apples in ice water. This way they will maintain the integrity of the dessert.
4. Prepare the syrup. To do this, dissolve all the sugar in 500 ml of water (the syrup should boil for three minutes).
5. When the syrup has cooled, pour it over the previously prepared apples.
6. Leave the workpiece for three to four hours. During this time, the ranetki will be soaked in syrup.
7. After the time has passed, boil the jam for 20 minutes over low heat. Sprinkle in the cinnamon.
8. Remove the jam from the heat. Forget about prepping for six hours.
9. Squeeze lemon juice into the jam.
10. Repeat the “boiling - cooling” cycle twice.
11. Pour the hot dessert into jars and roll up.

Whole apples in jam should remain firm. They can be used to decorate desserts.

From apples with tails

Peculiarities. Transparent jam from whole ranetkas looks especially beautiful if you leave the tails on the fruits. Dessert apples with ponytails can be used to garnish cocktails and baked goods.

Components:

• sweet and sour ranetki - 1 kg;
• water - glass;
• sugar - 1 kg;
• citric acid - half a teaspoon.

Preparation

1. Wash the apples thoroughly, do not remove the stems. Using a toothpick, make a puncture at the base of each fruit.
2. Mix sugar, water, lemon. Boil the syrup.
3. Pour hot syrup over prepared apples. Boil for ten minutes.
4. Give dessert a “break” for five hours.
5. Boil the apples again, but now for 20 minutes.
6. Forget about prepping for the day.
7. The last step is to bring to a boil and place in a sterile container.

“Limonka” plays the role of a preservative and “clarifier”. Instead of citric acid, you can use lemon juice. Half a citrus is enough.

In slices

Peculiarities. If you get a large variety of “paradise apples”, prepare jam from ranetki in slices. It is important that the slices do not become overcooked: they should be clearly felt. To maintain their integrity, stir the mixture gently while cooking. Delicious ranetki jam with a citrus aroma will win the hearts of gourmets.

Components:

• medium-sized ranetki - 2 kg;
• water - 400 ml;
• sugar - 1 kg;
• orange - one.

Preparation

1. Prepare the ranetki: wash, remove the tails. First, cut the apples in half, cut out the core, and then chop into thin slices.
2. Place apple slices in a saucepan. Add sugar.
3. Squeeze the juice from the orange and grate the zest. Add everything to the “sugar” apples.
4. Leave the mixture for two hours.
5. After the time has passed, remove the apple slices from the resulting juice. This is convenient to do with a slotted spoon.
6. Add water to the juice and bring to a boil.
7. When the syrup boils, add the ranetka slices that you took out earlier into the pan. Boil for 15 minutes.
8. Leave the jam to sit at room temperature overnight.
9. In the morning, boil the treat for 30 minutes. Roll up.

There is a secret to maintaining the integrity of the slices in jam. You need to soak them for 20 minutes in a soda solution. Take a teaspoon of soda for 1 liter of water. After soaking, the slices must be thoroughly rinsed under running water. They are immediately poured with syrup and boiled twice for 15 - 20 minutes. Boiling is repeated only after the delicacy has completely cooled.

Ranetki jam can become a real gastronomic surprise if you move away from classic recipes. Try making a treat with nuts, cognac or apple juice.

Nut

Peculiarities. A novice cook can repeat the recipe step by step. When adding lemon juice to the jam, do not forget to strain it. Bones and pulp should not get in.

Components:

• sweet and sour ranetki - 1.2 kg;
• walnut kernels - 1.5 cups;
• sugar - 900 g;
• lemon - one small one;
• ground cinnamon - teaspoon;
• water from the filter - a glass.

Preparation

1. Prepare the ranetki: wash, remove the tails, make punctures with a toothpick.
2. Squeeze the juice from the lemon and grate the zest.
3. Stir sugar in water. Bring to a boil.
4. Add lemon juice and cinnamon to the syrup. After thoroughly stirring, boil the syrup with the new ingredients for two minutes.
5. Pour ranetki and nuts into the syrup. Shake the container to mix the ingredients.
6. Wait for it to boil. Reduce heat to low and simmer for 15 minutes.
7. Remove the workpiece from the heat and wait until it cools completely. Then bring to a boil again, boil for ten minutes, leave the mixture to cool.
8. Repeat cooking and cooling twice more, after which you can put it in jars and roll up.

With cognac in a slow cooker

Peculiarities. Ranetka jam with nut and cognac notes turns out incredibly aromatic. The spicy dessert can be prepared in a saucepan, but a slow cooker is more convenient and, according to housewives, the delicacy turns out tastier.

Components:

• ranetki - 1 kg;
• walnuts (shelled) - 200 g;
• sugar - 180 g;
• lemon - one large;
• laurel - two leaves;
• cognac - two tablespoons;
• clean water - 100 ml.

Preparation

1. Wash the wounds thoroughly. Make a couple of punctures with a toothpick.
2. Scald the washed lemon with boiling water. Squeeze and strain the juice, prepare the zest.
3. Pour 100 ml of boiling water into the multicooker bowl. Dissolve sugar in water.
4. Dip the ranetki into the syrup, add lemon juice, zest, and bay leaves. Stir gently.
5. Set the “Baking” mode for 25 minutes.
6. After the signal, open the lid and remove the bay leaves. Pour in cognac, add nuts.
7. Start the “Baking” mode for 15 minutes.
8. Place the hot dessert into sterile jars. Cork it.

Ranetka jam can be prepared in a slow cooker according to any recipe. Replace cooking on the stove with cooking in the “Baking” mode, adding five minutes to the time specified in the recipe.

With apple juice

Peculiarities. Winter ranetka jam prepared according to this recipe turns out as clear as a tear. The trick is to use apple juice instead of water to make the syrup. The jam has a rich taste.

Components:

• ranetki - 1.5 kg;
• sugar - 1 kg;
• apple juice - a glass.

Preparation

1. Wash the “paradise apples” thoroughly, remove the stems, and pierce each wound with a toothpick.
2. Boil the prepared apples in boiling water for literally two minutes.
3. Remove the ranetki from the water using a slotted spoon. Pour cold water from the filter over the fruit. Leave it overnight.
4. In the morning, drain the water. Dry the apples in a colander.
5. Combine apple juice and sugar. Stir thoroughly to avoid any crystals. Boil the syrup. It will be ready immediately after boiling.
6. Pour hot syrup over ranetki. Let the mixture cool.
7. After the syrup has cooled, set the delicacy to cook. Bring to a light boil, reduce heat and cook for 20 minutes. The syrup and fruits should be transparent.
8. Pack the treat in a sterile container. Cork it.

You can adjust the thickness of the jam to your liking. Take more juice initially if you like liquid jam. The desired thickness can be easily achieved by boiling longer than indicated in the recipe.

You can make ranetka jam with the addition of seasonal fruits and berries. Plum, sea buckthorn, lingonberry, pear, and chokeberry harmoniously complement the taste of “paradise apples.” Jam with “additives” turns out tasty, but loses its transparency: fruits and berries “give up” their color.

Reviews: “Don’t tear off the tails!”

It didn't work out last year. Everything was overcooked, despite the fact that I pierced each apple, poured it with slightly cooled sugar syrup several times, then drained it again, reheated it and poured it in, and so on again 5 times.

Buka, http://forum.moya-semya.ru/index.php?app=forums&module=forums&controller=topic&id=6670&page=

Under no circumstances should the tails be torn off!!! It’s so wonderful to read a book on a rainy winter evening, drinking hot tea with a bite of ranetka, taking it out of the syrup by the tail.

Samus, https://foren.germany.ru/arch/kochkunst/f/25137951.html

Description

It is very easy to prepare ranetki jam in slices for the winter, and in any desired volume. The main thing is to allocate some free time to prepare it and ensure yourself in a good mood in advance. This simple step-by-step recipe with photos is designed for housewives of any level of professionalism in cooking. We assure you that even a man can prepare such a transparent apple delicacy at home. What then can we say about female housewives, in whom the instinct of a cook arises at birth.
Did you know that miniature apples of the “Ranetki” variety are not given to us by nature? This type of fruit was obtained by scientific researchers by crossing the “Kitaika” apple tree with Siberian and European varieties. The Ranetki apple tree variety obtained as a result of the experiments has the most valuable qualities among other apple species. Such an apple tree annually produces a large number of fruits, which subsequently ripen quickly, and it also tolerates frosts well, thereby remaining capable of producing fruits the following year. Ranetka apples obtained in this way are small in size, have an amazing sweet and sour taste and are slightly astringent. Jam made from such fruits at home turns out to be a divine dessert for the winter with a pleasant vanilla note.
So, let's start cooking!

Ingredients

Ranetka jam in slices - recipe

The most important component in preparing this wonderful delicacy is apples, so we’ll start cooking with them. First of all, rinse the apple fruits thoroughly, and then cut half of them into slices using a special device like the one shown in the photo below. Without such a device, You can use a regular knife for this case.

Now let’s prepare a delicious syrup for the ranetkas. To do this, take 600 grams of granulated sugar and dissolve it in two glasses of water, then add vanillin to the liquid with sugar. Then bring the resulting sweet water to a boil over low heat. Next, remove the boiled sugar syrup from the stove and add one part of the chopped ranetki to it. While one half of the ranetki is infused in the syrup, cut the second half of the apples into slices, and then place them in the syrup with the rest of the fruits. After all the apples are in the syrup, leave the jam for twenty minutes to soak.

After the specified time, move the delicacy to the fire, after which we pour the remaining amount of granulated sugar into it. The jam placed on the fire only needs to be heated, but not brought to a boil. When heated, all granulated sugar should dissolve. The heated apple dessert should be put back in a convenient place to infuse for fifteen minutes, after which it should be brought to a boil for the last time. After this, remove the finished jam from the heat and remove the foam formed during the cooking process. Then we pack the apple delicacy into processed jars. There is no need to close the jam preparations immediately. The dessert must cool completely before rolling.

Cooled jam should be sealed tightly and only with sterilized lids. Over the course of a day, the clear ranetka jam in slices with vanilla will infuse properly and will be ready for use the very next day. Bon appetit!

I really love Ranetki apples for their beautiful appearance and amazing aroma.

Today I want to tell you how to make clear ranetka jam in slices for the winter.

To get truly tasty, transparent jam, you need to take into account some nuances. The jam should be cooked in three stages at intervals of 6-12 hours. Yes, it will take a lot of time, but the result is worth it. The apple slices will be saturated with syrup, thicken and remain intact. The syrup will thicken and take on a bright amber color.

This jam will become a favorite treat in winter. You can serve pancakes, pancakes, cheesecakes, porridge and much more with it.

While the ranetka season is not over, hurry to make delicious preparations.

To prepare jam from ranetki in slices, prepare the necessary set of ingredients.

Sort through the apples and use only ripe and firm fruits. Wash them in cold water and remove the tails.

Cut the ranetki into slices, removing the core.

Place the apples in a suitable sized saucepan and sprinkle with sugar. Shake the pan a little so that the sugar is evenly distributed throughout all the holes. Cover the pan with a lid and leave at room temperature for 3-4 hours, or better yet, overnight.

The apples will release juice in which the sugar will completely or partially melt.

To get clear jam with whole slices, it needs to be cooked in several stages. Place the pan on the fire and bring to a boil, reducing the heat to low, and simmer the jam for 5 minutes. At the same time, you should not stir it, so as not to damage the apple slices; you can only lightly press them with a spatula so that they are immersed in the syrup. Remove the pan from the heat and leave for 10-12 hours. After cooling completely, the apples softened and changed color.

Boil the jam again for 5 minutes and cool for 6-8 hours. The photo shows that the syrup has changed color and become thicker, and the apples are a little more transparent.

It remains to boil the jam for the third and final time. Cook for 5 minutes. Transparent ranetka jam in slices is ready for the winter. The slices remained intact, and the syrup acquired a thick consistency and amber color.

Place the hot jam into sterile jars and seal them.

Turn the jars upside down, cover with a warm blanket and leave until completely cool. This amount of ingredients yielded two jars of jam with a volume of 0.5 liters.

For storage, place the jars in a cool, dry place.

Bon appetit!

Jam from ranetki and small apples with the addition of lemon, an excellent filling for cakes, pies, puff pastries and buns. In winter, it can be consumed with tea to boost immunity. With its smell and taste of lemon, it will charm every guest who visits you. The resulting jam is thick, amber in color, and lemon will give it a refined taste. This recipe is very easy to prepare. In the autumn, when fallen ranetki and apples lie under the apple tree, it would be a pity if they disappeared. They make a wonderful jam with a citrus flavor.

Not everyone likes apple jam, but if you add lemon, you get an excellent preparation for the winter that hardly anyone will refuse. On long winter evenings, it will be pleasant to sit and drink aromatic tea with amber jam with citrus flavor. Try baked buns or muffins with this wonderful filling. If you make jam according to this recipe once, you will remember it every year. If you have apples and apples in your garden, then you will only spend money on lemon and sugar. In stores, you will no longer find such a valuable product for this price.

It is proposed to use not whole fruits, without tails, or cut ones, then the ranetka jam will be transparent or amber.

how to make clear jam from ranetki

Ingredients:

• ranetki and small apples - 1200 g,
• sugar - 900 g,
• medium-sized lemon - 1 pc.,
• drinking water - 200 gr.

Cooking process:

Let's collect the ranetki and sort through them. It is better to take hard varieties. Wash them thoroughly under running water and cut them into thin plastic pieces. Discard the core. There is no need to remove the peel; it will give the jam a rich color. Place the chopped slices in a small bowl and sprinkle with sugar.

Grind the washed lemon together with the crust in a blender. It is advisable to remove the seeds from the lemon so that they do not impart bitterness to the finished product.

Add the lemon mixture to the chopped ranetkas. Mix everything and leave for two hours. Then, over low heat, continuously stirring the contents in the cup with a wooden spatula, bring to a boil. Once it starts to boil, turn it off and, without stopping, stir until all the sugar has dissolved. Let the jam sit for another couple of hours so that the apple pieces are soaked in the sweet syrup. When the time is up, turn it on and cook for 25 minutes on the lowest setting. Turn off the heat and let the jam sit for a while until it cools down. It turns out to be a beautiful and appetizing jam from ranetki in slices.

Place the thickened mass, similar to jelly, in a clean, sterilized glass container, close with sterile lids and put in a cool place.

This preparation is perfect as an addition to pancakes, pancakes or cheesecakes.