Paradise apples, they are "Ranetki", they are also "Kitayka" - the fruits are very interesting. Eating them fresh is a pleasure for the amateur, but as for the preparations, whether it be fruit drinks, compotes, or preserves, it’s a completely different matter.
There is no other apple variety that could make such a beautiful and tasty jam.
The one who called the variety "Paradise", quite possibly, did this by drinking a seagull with paradise apple jam, transparent as a tear.
Transparent apple jam from paradise - general principles of preparation
• So that the jam from paradise apples really turned out transparent, first of all, you should choose and prepare the apples correctly. The fruits collected independently or purchased on the market are sorted out, laying aside broken, damaged by rot and wormholes. 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 goodies will not suffer, but the originality of the dessert is that the apples should be with tails. For a quarter of an hour, the selected fruits are poured with ordinary running water, and then they are thoroughly washed with a flowing stream and dried well. So that the apples do not crack or burst during the preparation process, they are punctured several times with a thin object, preferably with a wooden toothpick.
• If fruit slices are used to prepare goodies, they are pre-soaked in a soda solution so that they do not boil and the jam made from paradise apples remains transparent.
• Syrup is prepared separately from granulated sugar and water, which is sometimes replaced with apple juice, a decoction of paradise apples or other fruits. Fruits are dipped only in properly boiled, boiling syrup. It should not contain undissolved granules of granulated sugar. Cooking time depends on the specific recipe. Jam from paradise apples will come out transparent in any case, if you follow the recommendations correctly. The duration of the process only affects the density of the syrup, its color and the softness of the fruit.
• To give the dessert a new taste and special aroma, add vanilla, cognac, cinnamon, citrus fruits - their zest or lemon juice. A frequent addition to this jam is walnuts.
• Jam from paradise apples is not only a 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;
• granulated sugar - 200 g .;
• half a large lemon.
Cooking method:
1. Rinse the fruits several times in warm water, dry. Shorten the tails to 2 cm in length and make two punctures on each fruit with a toothpick. Pour a glass of boiling water and let stand under the lid for three minutes.
2. Strain off the liquid and do not pour it out, and pour the fruit over with cold water.
3. Pour all the sugar into the filtered infusion, mix and boil over low heat for two minutes.
4. Put the blanched apples in a large bowl, pour boiling syrup and shake the bowl well three times to mix. Then cover with a towel and leave for a day.
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 by boiling for at least 20 minutes.
7. At the end of cooking, be sure to add freshly squeezed lemon juice.
Jam from paradise apples: 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 spoonfuls of “lemons”.
Cooking method:
1. Whole fruits of "Chinese", without wormholes, rinse and dry dry. Trim the tails to the desired size and pierce each apple with a toothpick from the side of the peduncle, right through.
2. Pour the refined sugar into the bowl in which you intend to prepare the jam. In the required amount of water, dilute citric acid and pour sugar into the solution, mix.
3. On low heat, constantly stirring, cook a clear syrup.
4. Dip the whole dried apples in boiling syrup and boil in it for 6-10 minutes, the larger the fruits, the longer. Do not mix, otherwise 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. Put a flat plate on the surface, a little smaller than the pan, put a not too heavy load on top and leave.
6. Not earlier than one day later, remove the load and boil at a minimum temperature for 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. In the absence of such a result, keep under load for another six hours, and then boil again.
Paradise Apple Jam: clear with walnuts and lemon
Ingredients:
• 1.2 kilos of "Chinese";
• one and a half cups of walnut kernels;
• a teaspoon of cinnamon powder;
• one small lemon;
• granulated 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.
2. Scrape the zest with lemon with a fine grater, squeeze the juice out of the pulp and be sure to strain it.
3. Pour water into the sugar and mix well immediately. On low heat, stirring constantly, boil the syrup. It should be transparent, without grains of sugar.
4. Introduce lemon juice into the sugar mass, add cinnamon, mix and boil for two minutes. Then add apples and nuts and shake the container a few times.
5. After boiling, boil for 15 minutes. with lower heating, the mass should not boil. Remove from heat and set aside to cool completely.
6. After this, bring the mass to a boil again, boil briefly and leave to cool.
7. Having boiled the jam from the apples of paradise, thus, twice more, pack it in jars and seal it tightly.
Paradise apple jam: transparent with cognac in a slow cooker
Ingredients:
• kilogram of Ranetok;
• 200 gr. walnut kernels;
• 100 ml of purified water;
• granulated sugar - 170 gr.;
• two small lemons;
• 2 large spoons of brandy;
• Lavrushka - two medium-sized leaves.
Cooking method:
1. Rinse lemons and apples with running water. Scalp the citruses with boiling water, then scrape the zest from them and squeeze the juice well.
2. Pour boiling water into the cooking bowl, add sugar and mix well. Dip the ranetki, add the lavrushka, lemon zest and strained freshly squeezed juice.
3. Stir, close the lid and cook by running the multi-pan for 25 minutes in the "Frying" mode.
4. After that, get the lavrushka, and pour cognac into the slow cooker and add the halves of the nut kernels.
5. Close the lid again and bring it to the “Baking” option for 15 minutes.
6. Pack the prepared jam in clean and dry jars, tightly seal. Store workpieces in a cool place.
Paradise Apple Vanilla Jam: Clear and Fast
Ingredients:
• small "paradise" apples - 1 kg;
• 400 ml of drinking water;
• half a teaspoon "lemons";
• one kilogram of sugar;
• vanilla powder - 1/2 tsp.
Cooking method:
1. Rinse apples 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. From sugar and water over low heat, cook a thick syrup. It should be viscous and its droplets should not spread.
3. In a boiling, thick syrup, dip the apples, and constantly stirring with a gentle shaking of the container, boil for half an hour after boiling on low heat.
4. Then add citric acid with vanilla, boil for another five minutes and roll it almost boiling.
Paradise apple jam: transparent as a tear on apple juice
Ingredients:
• one and a half kilograms of ranetki;
• kilogram of sugar;
• a glass of apple juice, you can water.
Cooking method:
1. Peeled fruits washed in warm water with a toothpick, tear off the stem and boil in boiling water for two minutes.
2. Carefully lay the apples with a slotted spoon in a separate bowl, cover them with cold, preferably filtered, water and leave them overnight.
3. Sugar, pour apple juice. Cook a thick syrup over low heat and pour over apples dried in a colander.
4. When the mass has cooled, put it on moderate heat, bring to a slight 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 hot packaged in prepared containers or boiled a little more, bringing to the desired density.
Fragrant Paradise Apple Jam: Clear 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 vanillin and cinnamon.
Cooking method:
1. It is best to take not too small apples. After drying from the fruit, be sure to cut the peels and cut the fruit into slices, from which remove the core.
2. In cold water, dilute soda and carefully drain the liquid from the sediment. Then pour the apple slices with the prepared solution and leave it in it for a quarter of an hour. After such preparation, the slices will not boil, and jam from paradise apples will be transparent.
3. While the fruit slices are steeped, boil the syrup. To do this, slightly warm the prepared water. Without removing the pan from the heat, add vanilla with cinnamon, stir well and add sugar. Then, stirring continuously, bring to a boil, but not quickly. The longer the process, the better the sugar grains disperse.
4. Rinse the slices soaked in soda solution thoroughly with running water, fill them with boiling syrup and boil for five minutes. Stir extremely carefully so as not to damage the pieces, and constantly remove the foam that forms on the surface.
5. Pack boiling jam in sterilized glass containers and tightly close with metal lids, which boil in advance.
Transparent Paradise Apple Jam - Cooking Tips & Tips
• To prevent pieces of fruit damaged during stirring getting into the syrup, do it very carefully, and best of all do not stir with a spoon. Lift the pan from the heat and shake it a few times.
• If you cook a treat on low heat, the syrup will turn out not only transparent, but also will acquire a beautiful amber hue. Intense boiling will lead to burning, which will affect the appearance - the jam will be dark with an unpleasant rancid taste.
• Be sure to remove seeds from the added citrus, otherwise the dessert will be bitter.
• Packed for long-term storage jam from paradise apples, pack only in sterile glass containers, which are tightly sealed with metal seaming lids.
