Pear jam with vanilla step by step recipe with photos and instructions. A recipe with a description of the preparation and with a photo of the preparation steps. How to make pear jam with vanilla? Recipe with photos here on our website. Very tasty pear jam. Good luck in cooking this wonderful and very tasty dish! I hope you and your family will like it and enjoy it. Good appetite! Buon appetito da POVARITO!
Ingredients:
pears 450 g
vanilla 1 pc.
sugar 320 g
gelatin 1 tbsp. a spoon
oranges 1 pc.
water 2 tbsp. spoons
Step by step recipe with photos at home:
We sing an orange, peel off the zest, and squeeze out the orange juice.
Then add pears with sugar.
Bring to a boil and remove from heat. It must be cooled to room temperature. Next, you need to add the contents of the vanilla stick and the stick itself, as well as orange zest. And bring it to a boil again. After we cool.
Then you need to add gelatin (or 10 g of pectin). This is not required, but desirable. Boil for another 1-2 minutes, and cool.
The pear is the most fragrant autumn fruit. Amazing desserts are made from pears - jams, jams, jams, syrups, compotes, jellies, mousses, pies, cakes, ice cream, sauces ... Throughout Europe, as you know, savory dishes are most often prepared from pears. Much more often it can be found in an appetizer or in a meat dish than in a dessert. In a hot dish, a pear goes well with many types of meat - pork, beef, chicken, turkey, duck. Pears are stuffed (with cottage cheese, soft blue cheese, meat, nuts), baked (for example, on toast with liver pate), fried (along with pork chops or turkey fillet). The result is a culinary masterpiece.
I have everything a little simpler, but elegant :)! Today I am preparing an unusually tender, aromatic pear jam with hints of vanilla and cinnamon. This will be not just a dessert for the winter, but also a great addition to my favorite mousses and tarts.
Ingredients: 1 kg of hard pears, 0.5 kg of sugar, 2 cinnamon sticks, 2 vanilla sticks (1 sachet of vanillin), lemon zest and juice of 0.5 lemon, 100 ml of cognac.
Peel the pears, cut into strips or cubes, add the zest and pour over the lemon juice.
Melt sugar in a separate bowl, add cognac, cinnamon and vanilla sticks. Bring to a boil and remove from heat.
Add the syrup to the pears and send to the stove. Bring to a boil, boil for 5 minutes and turn off.
Then shake the dishes gently and send them back to the fire. Boil on low heat for another 5 minutes. The pear changed color, became more transparent and decreased in volume - all this indicates that the jam is ready!
It's time to pour into sterilized jars and close the lids.
In winter, when you brew fragrant tea, open a jar of such jam and put it on the table, you will feel that you are visiting a warm velvety autumn! And what a delicious dark chocolate mousse with pear puree, poppy seed pie and pear-pistachio layer - all this, friends, we will cook from my pear jam. Hurry while pear season is still in full swing!
Calories: Not specified
Cooking time: Not specified
In order for my family to enjoy a delicious and fragrant delicacy, I prepare pear jam with amber slices for the winter, the vanilla recipe of which I described in detail below. Pears themselves have a spicy flavor, and when combined with vanillin, they turn into a wonderful dessert. Many are accustomed to the usual pear jam. But today I offer you a new, slightly modified version of the good old one, which our grandmothers still cooked. I love adding new flavors to a recipe and these experiments always end well! Therefore, without fear, I recommend you!
Ingredients:
- 700 grams of pears;
- ½ tsp. l. vanillin;
- citric acid on the tip of a spoon;
- 50 grams of water;
- 600 grams of granulated sugar.
Recipe with photo step by step:
My pears, cut off the tails and cut the pears into slices so that as a result the middle with seeds remains in my hands. It turns out that it is very easy to cut pear slices. Cut out the seeds and everything else is not necessary. This speeds up the process, so it doesn't take me long to cut the pears. I take ripe and soft pears, then the jam will turn out juicy and will not be hard. Pears are hard and dry. This happens when they are not ripe on the tree. And if the pear is ripe, then the juice just squirts out of it. After preparing the pears, I begin to cook sweet syrup.
I pour granulated sugar into boiling water and stir with a spoon from the bottom so that it does not burn.
Then I put pear slices in that sweet syrup and leave it aside. Let the pears soak in sweet syrup and become delicious. When the syrup with pears has cooled, I put the jam on the fire and keep it on low heat for 40 minutes, stirring every 15-20 minutes.
10 minutes before readiness, pour vanillin citric acid.
I stir and cook for a short time. And now I lay out the vanilla pear jam in jars and cork. 
The jam is ready!
Of the many fruits from which I make winter preparations, pears occupy a special place. I think that the great advantage of pears is that they retain their shape in jam, and also acquire a richer taste and aroma. For my family, I always close pear jam for the winter. Vanillin is one of my favorite recipes. The aroma of pears and vanilla sugar permeates the whole house when I prepare several servings of jam for the winter. Each piece of pear turns into a piece of marmalade, which is homemade and will be the best and most healthy dessert for children. I do not use any dyes or food additives to enhance the taste, so you can be sure for the health of your relatives. For this recipe, the variety of pears is not so important, so use the pears that you come across, the main thing is that they are ripe, but also not soft-boiled.
- pears - 600-700 grams;
- citric acid - 1/3 tsp. l.;
- granulated sugar - 500 grams;
- vanilla sugar - 1 tsp. l.;
- water - 200 grams.
How to make pear-vanilla jam for the winter.
I cut the fruit into slices with the peel. The peel will become soft in the process of cooking the jam, so there is nothing to worry about. The main thing is to cut off the inner middle with seeds, because it is the toughest. 
I'm making sweet sugar syrup. I boil water. 
I dissolve granulated sugar in boiling water and stir with a spoon so that the sugar does not burn to the bottom of the dish. 
Then pour the pear slices into the boiling syrup. 
I boil the jam in half. This will take about 1.5 hours. 
15 minutes before turning off, add vanilla sugar, and then citric acid. I stir the jam with a spoon so that these spices soak the whole mass. 
I boil the remaining time and put the jam in jars while hot. 
I tightly twist the lids and leave to cool under the covers. I put the cooled jam in the cellar until winter. 
I hope you appreciate the recipe and prepare delicious and very fragrant vanilla pear jam for the winter.
Bon Appetite!
Also try to cook.
