Rannetka varieties of apple trees give a rich harvest.These small fruits are fragrant and beautiful. From them incredibly tasty and appetizing jam cooks. Several cooking options. It is possible to make not only jam from the pastry, but also compote.
For a start, a simple recipe.We take one kilogram of apples and cut them into slices, removing the seeds and the stem. The skin can be cleaned or left at your discretion. Then pour the apples with water, to which we add a little salt. If the fruits are very dense, then we blanch them beforehand. To do this, lay them in boiling water and cook for 3-5 minutes. We cook syrup from one kilogram of sugar and a glass of water. After that, we put apple slices into boiling syrup and slightly mix them. Next, turn off the fire and remove the jam from the markets to the side for 5 hours. We perform this operation three times. Last time boil the jam until done. If you want to get not very sweet jam, a little sour, then add a little citric acid. Spread the finished product in pre-prepared cans and close the lids.
You can make jam to fruitremained whole. To do this, prepare 7 kilograms of rack. We remove fruit stalks from fruits, leaving the third part, and we pin them with a toothpick. Then lay them in a container and pour boiling water for 5 minutes. The fluid is drained. In the meantime, prepare the syrup. At 200-250 ml of water we take 800 grams of sugar. We lower the incubators into boiling syrup and cook for 10 minutes, preventing the jam from boiling too much. Then gently get the apples and put them in jars. Glass container must first be sterilized. Syrup, the remainder of the cooking, again boil and pour them cans of apples. The preserves jam prepared in this way can be closed with polyethylene covers and stored in a cooler place. In this case, the product is obtained in amber color with beautiful whole fruits.
Rannet jam can be cooked and someanother way. To do this, take one kilogram of apples of this variety and rinse them thoroughly. Then cut them into slices and fill them with sugar in the amount of one kilogram. Letting the future jam stand for 7.5 - 8 hours. During this time, it should make juice. After this period, pour a glass of water into the container with the prepared product and set it on fire. Give the jam to boil and cook it for about 5 minutes. Then we set it aside for 10 hours. Next, cook until done. Jam is considered ready when it becomes transparent, and the fruit sinks to the bottom. Pre-prepare glass jars. Pour jam out of the cans on the cans and close with metal lids.
Ranetki is used not only to cook jam or jam. From them it turns out tasty and fragrant compote.
In the prepared banks we put apples,filling them in at a third. For color and taste, you can add a small amount of aronia. Fill the banks with boiling water. Leave them for a while until the water has cooled. Then pour the water back into the used container and add sugar there at the rate of 250 grams per one three-liter jar. In order to make the compote not very sweet, you can pour a little bit of citric acid on each jar. Close the containers with metal lids and let them cool. Then we send them to storage in a colder place. Compote from rannet has beautiful color and aroma.
Using one of the listed recipes, you canmake harvesting for the winter from the harvest. In winter, they will remind you of summer and delight the whole family. This variety of apples, like no other, is ideal for making jams and compotes due to its taste characteristics.
