Probably everyone remembers grandmother's jam apple orchards.There were apples whole and tails, because they, the assurances of my grandmother - the taste of something, and was, and jam itself was golden and transparent.Now you can cook a jam ordinary Ranetok.Recipe jam Ranetok quite simple, and the pleasure of taste - with nothing to compare.
How to cook the jam Ranetok
you need Ranetki - choose not too small and not very large apples.Best of all, if the diameter is not greater than 3.5 cm. In each batch of jam, which you do have to be a fruit about the same size.Cook the jam we in several stages.
Ingredients (per 1 kg of rennet):
- 1,2 kg of sugar;
- 1-1,5 glasses of water;
- 1/4 hours. L.citric acid.
sure to loop apples - inspect for zero defects, wormholes, dark spots.Then Ranetki need to wash and dry.This "ass" of each apple is necessary to pierce with a toothpick along the entire length.Tails leave!
Now cook the syrup of sugar, water and citric acid.All we mixed in a s
Remove jam from heat.You will need a bowl, which is equal to or slightly smaller in diameter than the pan.This is necessary to put a bowl on top of the pan directly into the syrup, so that her bottom sank Ranetki syrup.Top a bowl put the load - it may be a bank with water or something relatively heavy.Now you can forget about the jam Ranetok a day - even allowed to stand.
After one day took out a bowl pan, put the pan on low heat, bring to a boil and boil for 5-10 minutes.Now is the time of inspection - the largest apple from pan and need to get cut in half.A sign of willingness to jam Ranetok is that apple, we cut completely sugar - easy to cut, and its structure is similar to marmalade.If serdtsevinka more rigid and buggy - so Ranetka still not completely soaked in syrup, so once again put in a pot dish with a load and leave for 5-7 hours to stand on.Then we boil again and check.The syrup should be thick and apples - like marble, translucent.
When the jam is ready - poured into prefabricated sterilized jars and close screw caps.Turn banks bottoms up until cool.
store any jam or compote of Ranetok better in a cool dark place - cellar, refrigerator.Also suitable glazed balcony or loggia - provided that there is winter still warm enough to not jam peremerzla.