Ranetki jam, a Soviet recipe – a recipe for the topping and layering with step-by-step photos

This classic Soviet recipe will help you create a delicious and flavorful jam. You don't even need to find the best apples. Even overripe and dull apples, which wouldn't work for other desserts, are suitable for jam.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 45 min
Time in the kitchen: 15 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Ranetki jam, a recipe from the USSR

Ingredients

Servings

Ranetki

1 kg
Sugar

750 G
Water

100 ml

Preparation

Step 1

Place the sugar and water in a saucepan. Heat over low heat, stirring constantly to prevent sticking. Once melted, cook for about 1 minute from the boiling point and turn off the heat.

Step 2

Cover the apples with cold water and rinse thoroughly. Then remove them one by one, remove any bruises, and cut off the pieces, being careful to avoid the core with a knife. Bring the syrup back to a boil and add the crab apples.

Step 3

Once the saucepan is filled, stir, turn the heat to medium, and bring to a rolling boil. Cook, stirring occasionally, for 10 minutes.

Step 4

Reduce heat to low and continue stirring. Cook until thickened, which will take about 30 minutes.

Step 5

The ranetki jam, made according to the Soviet recipe, is ready. Ladle it hot into sterilized jars up to the neck and seal. Store in the pantry or at room temperature for up to 10 months.

Beware of bacteria!

Remember to remove all broken and rotten parts from the fruit you're making jam with. These areas harbor bacteria that can survive even after cooking. Not only will they negatively affect the flavor of the jam, but they can also cause fermentation within the fruit mixture. This can cause jar lids to explode.

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