Read the previous part: Varieties of Chinese, apple tree
1 kg of apples, 1.3 kg of sugar, 3 glasses of water.
Selected apples of the same size and degree of ripeness and wash thoroughly, immerse in boiling water for 1-3 minutes and immediately cool in cold water. The fruits are often chopped with a sharpened wooden stick and dipped in hot syrup.
Leave for 6-8 hours, and then cook in 2-3 doses over low heat. After each cooking for 10-12 minutes, counting from the moment of boiling, the jam is left for 1-2 hours. The jam is considered ready when the apples become transparent and the syrup is covered with a slightly wrinkled foam.
Yuri Petrov, experienced gardener
Photo by the author
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There is more than one recipe for delicious paradise apple jam, 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.
Ranetki, welded whole with tails, have excellent taste and appearance. For them you will need:
To keep the fruit intact, cooking is stretched over several sessions:
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:
The slow cooker will help you cook the dish 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 "Stew" 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.
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.
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 raki, добавляют part of a teaspoon of citric acid is added, the dishes are shaken, and the mass 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, 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.
I really love apples, but the compote from them turns out to be some kind of bland and tasteless. Then I decided to add spices to the compote - cinnamon (a classic combination of apples + cinnamon) and cloves for more piquancy (but, a little). The result is a wonderful, aromatic and tasty compote!
As ingredients, you can take not only heavenly apples, but ordinary apples too, only then they need to be cut into 4 parts and removed from the core.
So, I cooked compote in three-liter jars, so in the recipe all the ingredients are indicated for this number of liters.
You will need: 3-4 cloves, 1 cinnamon stick, 1 cup sugar and 1 teaspoon citric acid
If someone does not like spices, you can not put cloves and cinnamon, but they have such an extraordinary aroma, so I advise!
Put apples in a jar a little more than half, you can go right up to the shoulders, and put cinnamon and cloves.
and leave, just covered, for 10 minutes.
Drain the water into a saucepan, it is better to do this by covering the jar with such a lid.
Boil the syrup from the drained water by adding 1 glass of sugar
Put citric acid in a jar
Pour the syrup over the apples, roll up the jar and wrap it up
And this is what the compote looks like the next day. On the right - already infused compote, it has a pleasant yellow color, and on the left - freshly sealed. Bon Appetit!
Some remember from childhood the amazing grandmother's apple jam: golden, transparent and the apples in it are necessarily whole, and with tails. Such a delicacy is called - ranetka jam or heavenly apples. It turns out incredible yummy! Would you like to cook a similar dish for your family? Then go ahead!
This "Ranetki jam" recipe designed for apples of a certain variety, or at worst, ordinary apples, but 1.5..3.5 cm in diameter, will do. It is very important that all fruits in one batch are of approximately the same size. Ranetki jam is prepared in two or three stages, but in small portions. The dish tastes incredible. By selecting larger fruits (up to 3.5 cm in diameter), you can get something similar to candied apple marmalade.
Apples for jam are moving. Only intact ones are selected, without a wormhole. Then they are washed and dried. Each apple must be pierced almost completely through the core with a toothpick.
Transparent syrup is cooked from water, granulated sugar and citric acid. Apples are immersed in it without removing from the fire. You cannot stir the dish, otherwise the fruits will fall apart. You can only pour the syrup over the apples, carefully collecting it around the edges with a ladle. The cooking time for the jam depends on the size of the apples. But on average, they are simmered for about 10 minutes.
The jam is removed from the fire. A bowl of the same diameter with a saucepan is placed on top of the pan, into which a small load is placed. The bottom of the bowl should be dipped in apples and syrup. Now the jam is left to stand for a day.
A day later, it is boiled again over low heat for 5-10 minutes. After that, you need to get the largest apple out of the pan and cut it in half. If it is cut very easily and looks like marmalade, then the jam is ready. If the apples have not absorbed enough syrup, then they need to stand for another 6-7 hours, and boil again.
Finished delicious jam from ranetki poured into cans hot and closed with screw caps. Apple jam is stored in the refrigerator or in a cool cellar.
Dried apples are thoroughly washed with cold water, placed in a saucepan and soaked in clean cold water for 48 hours. After soaking, the apples are thrown into a sieve or colander, placed in an enamel bowl, poured with water in which they were soaked, so that the water covers the apples, and boiled. The water should settle for 2-3 minutes so that it can be separated from the sediment. The jam is boiled without sugar until the apples are completely softened, and then sugar is added (1 kg per 1 kg of apples), boiled until the sugar is completely dissolved and packaged. It is recommended to prepare such jam with the addition of other fruits.
I have long appreciated the excellent quality of the recipes that are collected in the book "Homemade preparations". Perhaps the captivating simplicity, clarity and clear manner of presenting recipes are associated with the pocket format of the collection. I often use this book, each time making sure that you can spend a minimum of time on tasty preparations. Here is a recipe for "all-purpose" apple jam.
We take 1 kg of peeled and core apples, 1 kg of sugar, 2 glasses of water, a few nuts (hazel), a piece of citric acid and vanilla powder. We prepare the syrup until thick drops form. Cut the apples into cubes and put them in the syrup. Cook for half an hour. We remove the foam. Put in citric acid and vanilla. The thicker the jam, the better it is. Once cool, pour into jars. Well-cooked jam will be perfectly light.
I used this book to make apple jam. She put the nuts together with the apples. True, they were walnuts.
Homemade apple candy is a delicious and healthy dessert. For its preparation, it is better to use sour apples.
You will need: 4.5 kg of apples and 4 kg of sugar (less, to taste) .
Cooking. First, bake the apples in the oven by simply spreading them out on a baking sheet. Finished apples will darken and crack slightly. Then rub them through a sieve, remove the skin and core with seeds. Add sugar to the resulting puree and cook, stirring constantly, until medium thick. Pour the thick applesauce evenly into a deep baking sheet, place in the oven at 70 ° C and bake the pastille for about 12 hours. Cool the finished marshmallow well and cut into slices, sprinkle with powdered sugar.