With the onset of autumn, the pear ripening season begins. These very healthy and tasty fruits are very popular in our country. Sweet, juicy - they are loved by adults, and especially children. Of course, fresh fruits are the most useful. But, when you have already had enough of them, it's time to think about what you can cook from pears for the winter.
Many housewives prepare compotes from them, dry, boil fragrant jam. Pear jam is not so popular, but in vain. It is very easy to cook, it does not take much time, and the product is thick and fragrant. It adheres perfectly to the surface of a soft bun, which is so good for breakfast and evening tea. Well, besides, pear jam can be used as a filling home baking.
How to make jam for the winter simple recipe with pears? We’ll talk about this and much more on the topic today on the Popular Health website.
A few cooking tips
For the preparation of traditional jam, overripe, soft pears are more often used. They are cleaned of cores, cut off damaged areas, steamed, then crushed and boiled with sugar. Jam with pieces of fruit, it is better to cook them with dense, ripe, but not overripe fruits.
Sugar during cooking add at least half of the total weight of the prepared fruit. In this case, you can replace part of the sugar with honey. In this case ready dessert It turns out unusually fragrant, with a delicate, very pleasant honey taste.
When cooking, you can add apples, berries with sourness to pears, for example, red currants, lingonberries. It turns out very tasty if you add citrus fruits or use vanilla, cinnamon or cardamom.
For a uniform consistency and increased density, gelatin is added when preparing jam.
As you know, jam is stored for a long time jars and lids must be sterilized. However, you can make your work easier: expand hot dessert on dry clean jars, cover with lids. Then heat in the oven for 30-40 minutes (for half-liter jars). Then roll up.
Simple jam from pears for the winter
Easy winter recipe
US need: for 1 kg of ripe, soft, sweet pears - 800 g of sugar, half a glass of water.
Cooking:
Wash the fruits well with running water (pre-cut off the spoiled areas), dry, cut into quarters. Remove the seed centers. Scroll the fruit through a meat grinder or chop with a blender.
Put in bulk enamel pan, sprinkle with sugar. Add water, boil. Immediately reduce the temperature to the minimum, boil, with regular stirring, for about an hour, until the desired density is obtained.
Put it in banks, roll it up.
Jam recipe with pieces of fruit
US need: half a kilo of soft and the same amount of dense fruits (approximately in half), 1 kg of sugar.
Cooking:
Wash the pears, cut in half, remove the cores. Choose dense ones, cut them into cubes, about 1 cm long. Put them in a bowl, mix gently, leave for half an hour.
Grind soft fruits with a meat grinder or blender, cover with sugar. Also leave for half an hour. Now put in a large saucepan, boil over medium heat.
Add the pears, cut into pieces, mix the mass. Boil again, reduce the temperature to a minimum. Boil, stirring for 50 minutes. It remains to spread the jam on the banks and roll up.
Recipe with lemon and vanilla
It will take: for 1 kg of ripe fruits - 800 g of sugar, half a glass of water, 1 lemon, 0.5 tsp of vanilla sugar.
Cooking:
Wash the fruits, cut in half, remove the cores with seeds, cut off the peel, chop into small cubes. Put in a saucepan, pour in water.
Boil, reduce the temperature, simmer for about half an hour, stirring regularly. Pour in sugar, pour in lemon juice, cook for another 10 min. At the end, add vanilla, mix, cook for another 10 minutes. Arrange the finished jam in jars, tighten the lids.
With spices and gelatin
For this fragrant, spicy dessert, you need prepare: for 1 kg of ripe fruit - half a kilo of sugar, 0.5 tsp of citric acid, 1 tsp (not complete) cinnamon powder, 1 tbsp of gelatin and half a glass of water.
Cooking:
Prepare the pears, as we did earlier, cut into large pieces. Add water, boil. Reduce the temperature to the lowest, simmer, stirring, until the fruit becomes soft. Then cool a little, wipe through a sieve or chop with a blender.
While it cooks, soak the gelatine in water. How to do it correctly is written on the package. If you have gelatin already ready to use without soaking, set it aside for a while.
Put the puree in a separate large saucepan. Add sugar citric acid, stir. Cook over low heat for 15 minutes. Now put gelatin, cinnamon, mix and immediately remove from heat. It remains to pack the dessert in jars and roll it up.
Useful properties of pears
These tasty, juicy fruits bring great benefits to our health. They are rich in fiber, contain pectin. The composition is diverse - the pear contains vitamins: C, PP, P, B1, provitamin A, beta-carotene, as well as many minerals and organic acids.
Fresh fruits are recommended for indigestion, in particular, they relieve diarrhea. Baked, boiled help with a strong cough. Pear juice, compote from fresh and dried fruits are recommended to be included in the diet for violations of the liver and kidneys. Fresh fruits and products prepared from them perfectly tone the body.
However, they should not be used with a tendency to constipation, as they have fixing properties, as well as for people with diabetes, due to the high sugar content. For everyone else, these wonderful fruits will only benefit, like fragrant jam made from pears according to simple recipes. Be healthy!
Pears have always attracted both adults and children with their unusual taste. But here is such a delicacy as jam from them, although it is tasty, it is still not common. But it’s just that many housewives don’t know how to cook such unusual sweet and incredible delicious treat. But there is an easy way to prepare it for the winter.
A simple and delicious recipe for making jam from pears for the winter
There is variety in the real fruit world pear varieties. Therefore, it is desirable to take into account such a variety when preparing jam, since the harvesting technology will change slightly. Each new recipe there will be pear jam differ in taste, which will change, but will always remain the most delicious and unusual.
The most common type of pear today is the "Conference", which is considered hard grade. Therefore, it is always worth choosing a pear only when it is ripe, as it will be the sweetest and will be ideal for making jam. The main advantage of preparing an appetizing treat from such pear variety is that sugar can be saved. If you use it to make pear treats for the winter in a simple way different variety, then you need to increase the amount of sugar.
In order to prepare such a pear dessert according to a simple recipe, you must prepare the following products in advance:
- The fruits of any pear variety - 1 kilogram.
- Water, but only clean - 1 glass.
- Sand sugar - about 0.5 kilograms.
- Citric acid - 1 teaspoon, but without peas.
The pears that were selected to make the dessert must be rinsed thoroughly and peel off the skin. Then they need to be cut in half. By the way, it is necessary to remove the core with seeds. Now it remains to cut the pear into small and thin slices. This can be done either with a knife or a shredder.
Remains pear slices put in pot and fill with water. After that, put them to boil and bring to softness. When the pear slices become very soft, then they need to be mashed. It can be done in several ways. For example, this can be done manually using a pusher or a sieve, or you can use special kitchen equipment for this - a blender.
Now you need to boil the resulting puree. It needs to be cooked on slow fire until half of the original mass remains. As soon as the pear puree decreases, it is necessary to add sugar and citric acid according to the recipe, after dissolving it in a small amount of water.
The simmering process should take about twenty minutes. But do not forget to constantly stir it.
After that, let the pear jam cool down, and at this time you can prepare the jars. It remains only to spread the jam on the banks and roll up the lids, which must be boiled.
Pear jam in a slow cooker
Pear jam will turn out just as appetizing and tasty if you cook it in a slow cooker. This cooking method is quick and easy. The hostess does not have to stand near the stove, stir the jam, which is slowly cooked. It will certainly need to be mixed well, but only when the jam becomes already thick.
A pear delicacy cooked in a slow cooker can not only be eaten, but also used as a filling for pies and pies, as it is thick and very sweet. Such pear jam will be wonderful addition to porridge that children eat for breakfast. It is enough just to spread bread with it, and tea will be the most delicious and appetizing for any child.
To make pear jam, you need the following products:
- Pears of any variety - about 1 kilogram.
- Sugar - about 0.5 kilograms
- Citric acid - 0.5 tsp.
- Vanillin - 0.5 tsp.
Lightly wash the pears and peel them off. But you can also use pears with skin for this recipe, only then you need to wash the fruits for jam very carefully. Then the fruits are cut into small cubes. Their put in a multicooker, and top with all the other ingredients according to the recipe. If suddenly there is too much vanillin, then the jam will be bitter.
The bowl is placed in the multicooker and the heating mode is turned on. It is necessary to set the time to fifteen minutes, as this will allow all the sugar to dissolve. If the fruit is not very juicy, then you can also add water. After that, be sure to turn on the extinguishing mode and close the lid. The program will do everything by itself, and the hostess can forget about pear jam for a while.
After the multicooker run its program, you need to get a pear and chop it in a blender. And again we send to stew for twenty minutes. As soon as the sound of boiling is heard, then it will be necessary to change the mode and set the cooking mode to steam. So, the jam is cooked until fully cooked, but at the same time it needs to be mixed from time to time.
Pear jam will be ready if the treat is thick. To do this, you can pick it up a little with a spoon and trace it. Ready jam from pears should not drain, but can only fall. It remains to cool it and close it in clean and pre-prepared jars. Usually, from one kilogram of pears, approximately 700 grams of pear jam is obtained.
Classic pear jam recipe
Preparing jam from pears and classic recipe but the cooking process takes a long time. But usually housewives still prefer to cook pear sweets this way.
To prepare this recipe, you will need the following products:
- Hard pears - 4 kilograms.
- Pure water - 1 liter.
- Sand sugar - 800 grams.
The fruits are washed well, as this recipe calls for pears prepared with the skin. Then the fruits are cut either in half or into four parts, after removing the core. To prepare the jam, you need a large saucepan, where the pear is folded, and water is added. Jam is cooked on a slow fire. The softer the slices, the easier it will be to mash with it. Therefore, you should cook for as long as the pear slices become soft. Typically, this cooking process takes 30-40 minutes.
The next step in cooking is straining. In order to save the syrup, you need to strain the fruit through a colander or through a sieve. Now you need give all this mass cool down. It remains to pass it through a meat grinder or juicer. Now it remains to pour the homogeneous pear mass into a saucepan, and add sugar there, as well as syrup and cook it all for another forty minutes, but from time to time it must be stirred.
When the pear jam is ready, it must be put into jars and rolled up, turned over and left to cool. Now it will be pleasant to spend winter evenings eating delicious pear jam.
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Pear jam is another delicacy! It's just so hard to get away from it.
Hence the conclusion: you need to do a lot, a lot! It's good that there are so many wonderful recipes.
Pear jam - general principles of preparation
Most delicious jam with an ideal texture is obtained from hard and slightly unripe pears but soft fruits can also be used. The fruits are cut into pieces, crushed with a blender or ground through a sieve after pre-cooking. Then sugar and other ingredients are added to them.
What can be added to pear jam:
Apples, citruses and other fruits;
Cinnamon, vanilla and other spices;
Gelatin.
You can cook a treat on the stove. But more and more often you can find recipes for a slow cooker. If there is a “Jam” program, then you can use it for cooking. Or they combine baking, stewing programs. The cooking time directly depends on the juiciness of the pears and it is impossible to determine it exactly. Satisfied with the consistency - the jam is ready!
Easy pear jam recipe
A variant of the lightest and simplest pear jam with citric acid. Fruits are crushed in a meat grinder.
Ingredients
550 g of sugar;
1 kg of pears;
4 g lemon.
Cooking
1. Cut the pears into slices, discard the cores.
2. We twist the slices through a meat grinder, combine with granulated sugar, stir and leave for a couple of hours.
3. Put on the stove, cook for a quarter of an hour. Set aside, let stand until the mass cools down.
4. Put it on the stove again, add citric acid, boil the delicacy for about half an hour.
5. We look at the density, if the jam began to reach for the spoon, and the droplet does not spread on the saucer, then you can turn it off.
Pear jam for the winter "Lemon flavor"
The recipe for a very fragrant jam from pears for the winter with lemon. If the citrus is large, then one is enough. You can take two small lemons.
Ingredients
3 kg of pears;
1.5 kg of sugar;
200 ml of water.
Cooking
1. Cut the washed pears into random slices, put them in a saucepan, add a glass of water to them.
2. Put the pears on the stove, cook under the lid for 10 minutes.
3. Wash the lemon, cut into slices. It is necessary to remove all the seeds from the citrus.
4. Remove the pears from the fire, they should be soft. Cool a little, add pieces of citrus to the fruit and twist everything together with a blender.
5. Add granulated sugar, stir. It is advisable to let the mass stand for a while so that the sand dissolves. Otherwise, small grains on the walls of the dishes may burn, the jam will turn out dark and will have an unpleasant aroma.
6. Put the delicacy on the stove, cook without a lid over moderate heat for about 45-50 minutes. We achieve the desired density, do not forget to stir regularly.
7. Packed in jars. Cool, remove the pear jam for storage.
Pear jam with gelatin "Velvet"
The recipe for a thick, velvety pear jam with gelatin, you can call it jam. A feature of the delicacy is an unusual, jelly-like texture. Gelatin is used ordinary powder or instant.
Ingredients
1 kg of pears;
0.5 kg of sugar;
0.5 lemon;
Cinnamon, vanillin;
200 ml of water;
1 st. l. gelatin.
Cooking
1. Cut pear into pieces, add 100 ml of water, boil over low heat until soft. Leave to cool.
2. Soak gelatin in 100 ml of water. Let him swell well. Usually the time is indicated on the packaging.
3. Softened pears need to be rubbed through a sieve.
4. Add sugar to the puree, put on the stove.
5. After boiling, pour in lemon juice, cook jam for 10 minutes.
6. If the delicacy is prepared for the winter, then the jars need to be processed, put at hand. The same goes for lids.
7. Add vanilla and cinnamon to the boiling jam.
8. We introduce gelatin, stir quickly and immediately turn off. If the mass is allowed to boil, then the texture will not be what is needed.
9. Pour jam from pears into sterile jars, constantly stir from the bottom. We close quickly.
10. We put the containers upside down, wrap them with something warm on top, hold until the cans cool completely, then turn them over to a natural position, transfer them to storage.
A simple recipe for pear jam in a slow cooker
A wonderful way to make a sweet pear treat. It can be consumed immediately or stored away. Instead of lemon, you can take diluted acid, a third of a teaspoon and 30 ml of water are enough.
Ingredients
1 kg of pears;
1.5 cups of sugar;
0.5 lemon.
Cooking
1. Pears for this jam can not be peeled, but without the skin, the delicacy is more tender. See by grade. If the peel is tough, then it is better to remove it.
2. Rub the pear pulp on a coarse grater, mix with sugar. Immediately put all this in a multicooker saucepan.
3. Pour it all over with lemon juice. You can add a little zest, but only well crushed, there should not be large particles in the jam. Or use an acid solution.
4. Close the multicooker. We set the extinguishing program for two hours. Periodically we look, stir.
5. If the pears are watery or just very juicy, the density of the delicacy does not suit you, you can switch to baking at the end, hold the jam in this mode for about half an hour, just do not forget to stir.
Pear jam for the winter "Vitaminka" with lingonberries
The recipe for an amazing pear jam for the winter, which differs not only in taste, but also in its vitamin composition. It is best to use fresh lingonberries for him. But if this is not possible, then a frozen product will do.
Ingredients
1 kg pear;
0.5 kg lingonberries;
1 kg of sugar;
2 star anise;
130 ml of water.
Cooking
1. Cut the pears into slices, just wash the lingonberries, let the water drain, it is not necessary to dry the berries.
2. Mix a glass of sugar with water, put it on the stove, cook the syrup. Add star anise stars, which will give the delicacy a special zest.
3. Mix the rest of the sugar with pears and lingonberries.
4. Add the prepared pieces with sugar to the syrup, stir.
5. Squeeze out the lemon juice. But you can grind the whole citrus by removing the seeds and add to the total mass.
6. Cook jam for 45 minutes.
7. Remove from fire. Puree the mass with a blender.
8. Again we put the lingonberry-pear delicacy on the stove, cook until the desired density.
9. If the consistency suits, then just let the mass boil well, boil for one minute and can be laid out in jars.
Pear jam with apples
Another popular addition to pear jam is apples! We choose sour varieties. They ideally dilute sweet pears, add sourness, and make the taste more interesting.
Ingredients
1 kg of apples;
1 kg of pears;
0.8 kg of sugar.
Cooking
1. Cook fruit. To do this, cut the apples together with pears into pieces, do not remove the skin.
2. Throw everything into a saucepan, pour a glass of water, boil until soft. Be sure to cover.
3. Remove from heat, let cool slightly so as not to burn your hands. But the mass should not be cold. We wipe the fruit through a sieve to obtain a gentle and homogeneous puree.
4. Mix the fruit with sugar, let the grains dissolve a little, send the jam to the stove.
5. Cook jam for 30-35 minutes. After cooling, the mass will become thicker due to the pectin in apples.
A simple recipe for pear jam with oranges (in a slow cooker)
Another version of pear jam, designed for a multi-cooker saucepan. The amount of vanilla and cinnamon can be adjusted, if you don't like something, then don't add it.
Ingredients
2 kg of pears;
2 oranges;
1 sachet of vanilla;
1 tsp cinnamon powder;
1.2 kg of sugar;
Juice from 1 lemon.
Cooking
1. We twist the pears through a meat grinder along with the peel, add sand to them, stir. We leave for half an hour.
2. Remove the zest from the oranges, peel the pulp, discard the seeds and white skins. Twist the citrus pulp and zest, send to the pears.
3. Squeeze the lemon juice into the total mass.
4. Add vanillin along with cinnamon powder, stir.
5. Turn on baking, cook jam for exactly thirty minutes.
6. Switch to the extinguishing mode, cook for another 1.5 hours.
7. Pour the pear and orange delicacy into jars, roll it up. Or just let it cool down and put it in the fridge.
Pear jam for the winter with pieces
If there are both soft and hard pears, then you can cook a treat according to this recipe. Jam turns out interesting and very tasty.
Ingredients
1 kg soft pears;
0.5 kg of hard pears;
1 kg of sugar;
Cooking
1. Cut hard pears into centimeter cubes, pour over lemon juice, set aside for a while.
2. soft pears cut, get rid of stubs. We twist with a blender, mix with sugar.
3. We put the pear mass on the stove, let it boil.
4. Add the pears cut into pieces, cook everything together for about 45 minutes.
5. We determine readiness in pieces. They should boil and not remain raw.
6. We lay out the jam with pieces in jars, remove the pear blank for storage.
Everyone knows that jam should be laid out in sterile jars. But you can do it in another way: put the delicacy in clean and dry jars, put in the oven, heat until a baked crust appears on top, but make sure that the delicacy does not start to burn. Take out, close with lids or roll up.
Sugar is added to jam at least 50%. The calculation is based on peeled fruit without cores.
In jam, you can replace part of the sugar with honey, which goes well with pears. The delicacy will turn out unusually fragrant. By the way, this is a great way to use up candied honey.
Fresh pears are very colorful fruits due to their sweetness, strong aroma and unusual shape. If you cook them in syrup with wine, you get a wonderful, very refined dessert, which is not ashamed to be served at the biggest celebration. But jam from pears, unfortunately, is not as bright as the fruits themselves - neither in color, nor in texture, nor in taste. Pears lack their own acid, and the pectins contained in them have a much lower ability to form a jelly-like mass when cooked. The homogeneous consistency of jam is also interfered with by stony cells containing cellulose. In view of this, it is better to cook pear jam with the addition of a small amount of other fruits, such as apples or plums.
However, this does not mean at all that pears in their pure form are unsuitable for jam, and it is this basic recipe jam from pears and sugar is given below, and you can change it with the addition of citric acid or other fruits to your liking.
Ingredients
- pears - 1 kg
- sugar - 0.8 kg
How to make jam from pears
1. The most important thing in the recipe is pears. The riper and more aromatic they are, the sweeter and tastier your jam will be. I always try to choose very soft ones, so the marmalade will be more uniform and airy, but you can choose the variety that you like the most. Remove seeds and stems. You can not cut the peel, in a ripe pear it is quite soft, besides, it contains a lot of vitamins, but if there are rumpled areas, then they must be removed, they are not suitable for jam.
2. Put everything in a blender and grind until smooth. If there are a lot of pears, it is more convenient to do this in several stages. A little tip: to make it easier to grind, add half a glass of water to the fruit - the jam will turn out juicier and softer.
3. You should get a soft and fragrant mass. Some recommend additionally passing it through a sieve so that the structure becomes completely fluffy, but I consider this unnecessary. We shift everything into a saucepan or stewpan, bring to a boil and reduce the heat to a minimum. In this mode, the puree should cook for about 40 minutes, and it is necessary to stir it from time to time with a spatula. You will notice that it has decreased in volume by 1.5–2 times.
4. The next step is to add sugar and mix everything well again. I try to stick to the classic proportions of 1:2, but depending on the sweetness of the pears, the amount of sugar can be reduced or increased. Be sure to try it to your liking. After you have added the sugar, leave the jam on the stove for another 30 minutes, also stirring occasionally.
5. Jam is ready! You can cool it and immediately enjoy the dessert, or you can save it for the winter as a summer memory.
6. In order for the jam to be stored for a long time and well, you need to prepare the container. glass jars Wash thoroughly and pour over with boiling water. Of course, do not forget about the lids: they also need to be scalded, or even better, boiled for a couple of minutes. While the jam is still hot, pour it into jars and immediately close it hermetically.
7. Put in a warm place and let cool at room temperature. That's the whole secret of how all year round enjoy fragrant homemade pear jam.
Note to the owner
1. Pear jam will look unsightly if served directly in a jar, and even with an aluminum spoon. Myths about the unaesthetic appearance of this delicacy are generated by inept serving. On a beautiful porcelain plate next to ruddy pancakes, round-sided cheesecakes and lacy pancakes it looks luxurious. If you put it in a slide in a filigree crystal bowl and sprinkle with multi-colored zest: orange orange, pale yellow lemon, greenish grapefruit - the dessert will become very attractive and appetizing.
2. Regardless of the variety of pears, this homemade preparation always turns out thick. Its consistency is the dream of a confectioner who is looking for a tasty and inexpensive filling for curd envelopes, yeast pies, and verguns. High temperatures do not harm such a filler confectionery: from the heat it will not flow, but will thicken. Therefore, the layers of dough around it will bake well.
3. An immersion blender will help prepare a semi-finished product for jam if the hostess does not have a household appliance with a jug or bowl. You just have to change the nozzles: first you need to use a chopping screw, and then, when the pieces of fruit are finely chopped, you need to use a spiral or frame.
Pear jam is one of the most popular harvesting options, because it is a great way to turn overripe fruits into a fragrant, thick mass, which is nice to eat with a cup of tea and stuff a bagel. In addition, age-old technology and many recipes will help you easily and naturally cope with any complexity of cooking.
How to make jam from pears?
Pear jam for the winter - time-tested recipes that allow you to cope with cooking without difficulty. The basis is a simple principle: pears are peeled, cut, sprinkled with sugar and boiled for half an hour. After that, grind until smooth, flavored with spices, simmer for a couple of minutes on fire and pour into jars.
- Pear jam at home will turn out fragrant, thick and tasty, only when using fruits of the same variety and one degree of maturity
- If the pear variety is not very juicy, water must be added.
- To avoid burning, the mass must be constantly stirred.
- To add flavor to jam, you can add lemon juice, citrus zest, ginger or exotic fruits.
- It should be borne in mind that when cooled, the jam becomes thicker than when cooked.
Thick jam from pears for the winter is easy to prepare. To do this, you need to choose unripe and dense pears with a high content of gelling substances, which, with prolonged languor, will soften, release pectin and give the workpiece the desired consistency. You should know that before stewing, water must be added to the fruits.
Ingredients:
- pears - 900 g;
- sugar - 700 g;
- water - 120 ml;
- citric acid - 5 g.
Cooking
- Pour the peeled and sliced pears with water and simmer for about half an hour until softened.
- Rub through a sieve, add sugar and boil until the desired density is obtained.
- 5 minutes before the end, add citric acid.
- Arrange the finished pear jam in sterile jars, close the lids and leave to cool.
Jam from apples and pears is the most popular preparation. Such popularity is associated with large yields, from that, with the low cost and availability of fruits. In addition, it is very easy to prepare a delicious, healthy jam in this combination, since apples contain pectin, which quickly gives the necessary density.
Ingredients:
- pears - 900 g;
- apples - 900 g;
- water - 50 ml;
- sugar - 700 g.
Cooking
- Remove seeds from fruits, chop and grind in a blender.
- Add water and put on fire for 40 minutes.
- Remove from the stove, add sugar, mix and sweat for another half hour.
- Spread out fragrant jam from sterile jars and roll up.
In the absence of modern household appliances, you can skip pear jam through a conventional meat grinder. Moreover, with this method of grinding, it is not necessary to peel the fruits and grind the mass after boiling, which saves time. Do not forget about the nozzle with a fine mesh, which gives smoothness and uniformity to the mass.
Ingredients:
- pears - 1 kg;
- sugar - 500 g;
- vanillin - 10 g;
- citric acid - 1/2 teaspoon.
Cooking
- Remove the seed pods from the pears, chop the fruits and pass through a meat grinder.
- Put on fire and boil for an hour to the desired density.
- Add sugar, vanillin and citric acid and sweat pear jam for another 20 minutes.
Pear jam with lemon
Pear is an excellent filling for baking. With the presence of citrus, the sugary sweetness of pears disappears and freshness and pleasant sourness appear, and the mass becomes thicker, brighter and more fragrant. Such a delicacy contains a lot of vitamins, and therefore, it is appropriate not only for open pies, but also to combat seasonal blues.
Ingredients:
- pears - 1.5 kg;
- lemon - 2 pcs.;
- water - 500 ml;
- sugar - 350 g.
Cooking
- Pour slices of pears with water and simmer for an hour until completely softened.
- Wipe the fruits through a sieve, mix with the broth and boil a little.
- Peel the lemons, squeeze out the juice.
- Add together with sugar to the pear mass and simmer over a fire for 30 minutes.
- Arrange pear jam in clean jars, after cooling, send to the refrigerator.
Plum pear jam
It is a vivid example of the fact that garden fruits can be used not only as a delicious sweet, but also as a natural medicine. The combination of pears with plums enhances the action of the natural antibiotic arbutin and makes the delicacy an excellent remedy in the fight against lung disease, colds and sore throats.
Ingredients:
- plums - 2 kg;
- pears - 700 g;
- sugar - 1.5 kg.
Cooking
- Remove pits from plums and seeds from pears.
- Pour the peeled fruit with sugar and set aside for half an hour.
- Put on the stove and simmer for 40 minutes.
- Puree the boiled mass and return to the fire for another 20 minutes.
- Cool and divide into containers.
Pear jam without sugar
Sugar-free pear jam for the winter is a great way to get a minimum of calories and a maximum of taste. Such a preparation will replenish the dietary diet and will be an excellent addition to dressings and sauces. It is only necessary to boil the pears until soft, rub through a sieve, darken to the desired density, arrange in containers and send to be sterilized.
Ingredients:
- pears - 3 kg;
- water - 500 ml.
Cooking
- Pour the pear slices with water and boil for 20 minutes.
- Pass through a sieve, return to the stove and boil until desired thickness.
- Arrange unsweetened pear jam in sterile jars and sterilize for 15 minutes.
Pear jam with gelatin
Those who want to cope with conservation quickly can make pear jam for the winter with gelatin. This component has many advantages: it speeds up the cooking process, minimizes the amount of sugar and gives the mass a smooth and uniform texture. This blank looks attractive and modern, which is especially appreciated in desserts.
Ingredients:
- pears - 900 g;
- water - 150 ml;
- sugar - 450 g;
- gelatin - 20 g;
- lemon juice - 40 ml.
Cooking
- Slices of pears pour 80 ml of water and cook for 20 minutes.
- Soak the gelatin in the remaining water.
- Rub the boiled pears through a sieve, add sugar, lemon juice and return to the stove for 10 minutes.
- Add gelatin and stir quickly.
- Arrange hot in sterile jars, roll up and wrap until completely cool.
Pear jam in the oven
Pear jam in the oven - a modern interpretation classic way preparations followed by Polish housewives. The thing is that the jam acquires the correct thick consistency only during prolonged languishing at a temperature not exceeding 104 degrees, which is easy to achieve in the oven by simply setting the desired mode.
Ingredients:
- pears - 1.2 kg;
- water - 350 ml;
- sugar - 900 g.
Cooking
- Pour slices of pears with water and cook for 15 minutes.
- Grind with a blender, add sugar, mix.
- Cover with a lid and send to the oven, preheated to 250 degrees.
- When boiling, reduce the temperature to 100 degrees and simmer for 2 hours.
Pear jam in a slow cooker
Pear jam in a slow cooker can surprise even the fussy. Thanks to a modern device, the main advantage of which is the constant maintenance of the same temperature, the jam turns out to be thick, viscous and very fragrant. At the same time, the mass does not need to be stirred: the coating of the bowl perfectly protects against burning.
