Simple step-by-step recipes for making pear jam at home for the winter
You can use various recipes to make pear jam. But you need to know the features of cooking and the choice of fruits for jam.
Content
Features of the preparation of pear jam
In the process of making pear jam, the following features must be considered:
- Most varieties of pears - very juicy. Therefore, during the cooking process, they will produce a large amount of juice. For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
- Fruits with a delicate loose pulp are best used to make jam of a uniform consistency - for this they need to be ground.
- It is better to cut hard fruits into pieces - they do not boil soft, become transparent by the end of cooking, and the dessert looks very appetizing.
- It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to jam.
The finished jam is very tender and juicy. It can be used for baking or spread on bread for tea.
Selection and preparation of pears
For making jam, you can use fruits of any kind. The consistency and appearance of the dish will depend on this.
Fruit must be washed well, rot removed, and seeds removed.
It is recommended to peel the peel if the jam will be made from pieces of fruit. And if the fruit is minced with a meat grinder, the skin will not hurt.
Ways to make pear jam
Blanks for the winter can be made in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.
A simple recipe for the winter
To make jam for the winter, you must:
- 1 kilogram of pears;
- 800 g granulated sugar;
- 250 ml freshly squeezed apple juice.
Cut juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to let the fruit juice. Pour apple juice into pears. Cook over low heat until the volume of liquid is reduced by 2 times - this takes about an hour. After that, roll up in pasteurized jars.
"Five-minute"
Required:
- 400 g of fruit;
- 100 ml of water;
- 400 g of sugar.
Cut the main product into large cubes and put in a saucepan. Pour water, boil and cook for a couple of minutes. Remove the fruits, and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.
In a multicooker
To make jam in a slow cooker, you need to use hard varieties.
We use:
- pears - 1 kg;
- boiling water - 100 ml;
- sugar - 1 kg.
Grind the fruits into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the "Stew" mode and cook the dish for 2 hours, stirring occasionally. Then pour into pasteurized jars and roll up.
In a bread maker
You can also make pear jam in a bread maker.
Need to:
- 1 kg of fruit;
- 500 g of sugar.
Cut the fruits into slices and put them in the container of the bread machine, add all the sugar. Select the Jam program, which lasts about 80 minutes. It is not necessary to stir. After the above time, the dish will be ready, the slices should remain intact.
With gelatin
To prepare pear jam, you need the following ingredients:
- 1 kg of pears;
- 2 tbsp. l. lemon juice;
- 1 lemon;
- 1 kg of sugar;
- 650 ml of water;
- half a packet of gelatin.
Add gelatin to 50 ml of boiled water and leave until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Boil 200 ml of water separately, add sugar, and after dissolving, add pears along with liquid. Cook until mixture turns reddish. Cut lemon into small pieces, add to boiling jam, boil for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.
Distribute hot to jars or eat immediately after cooling.
With zhelfix
To prepare the jam, you must take:
- 1 kg of ripe fruits;
- 500 g sugar;
- a bag of zhelix.
Puree the pear using a meat grinder or blender. Place in a heavy-bottomed saucepan and put on fire. Mix gelix with 2 tbsp. l. granulated sugar and add to the pear puree. After boiling, add the remaining granulated sugar. Cook for 30 minutes, then pour into jars.
Cinnamon
Cut 1 kg of pears into cubes or wedges, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a packet of vanillin and 0.5 tsp. cinnamon. Mix pears with syrup, put on fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.
With lemon
To make jam, you need:
- 2 kg of pears;
- 1 kg of sugar;
- 1 lemon, zest.
Peel the fruit and cut into large cubes. Sprinkle with granulated sugar, add zest and finely chopped lemon. Leave for a few hours for the pears to juice. Then put on low heat and cook for 1-2 hours until the desired consistency is obtained.
With orange
Soft pears (1 kg) cut into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Fold the prepared ingredients into a saucepan, add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.
With plum
Finely chop 500 g of pears, peel and chop the same amount of plums. Combine the fruits, add 50 ml of water and send over low heat. Bring to a boil and simmer for 5 minutes. Pour in 1 kg of sugar, bring to a boil, cook for an hour.
Stir the jam periodically and remove the foam.
How to store jam
Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept less - 2-3 years. A dark, cool room is suitable for storage.
If the dessert is being prepared for a quick meal, it can be kept in the refrigerator for up to two weeks. If mold or film appears on the surface of the jam, discard it.
