TOP 2 delicious recipes for making apple and pear jam for the winter
Without making jam from apples and pears, not a single winter preparation of the owners of garden plots can do. Possessing a delicate, pleasant taste and rich aroma, this fruit dessert is excellently revealed in baked goods, which does not interfere with using it as an independent dish. There are many recipes, but almost all of them have some peculiarities.
The subtleties of making apple and pear jam for the winter
In general, the recipe is not difficult even for those who have not been involved in canning food before. It is enough to know a number of rules:
- suitable for harvesting apples and pears of autumn varieties, fully ripe and without severe damage;
- if the fruit is sour, an increase in the amount of sugar will help correct the situation;
- the introduction of additional gelling agents (agar-agar, pectin, etc.) is inappropriate, these components are already contained in apples;
- to thicken the water in the recipe, it is better to replace it with a decoction of apple scraps.
Apple and pear jam goes well with cinnamon. There are many recipes where other spices are added: vanillin, citrus zest, nutmeg, cardamom, and even poppy seeds.
Preparation of products and containers
The most time-consuming step in making jam is preparing apples and pears. First, they are washed from contamination, after which they start cleaning.
The damaged areas are cut off and disposed of. The skin is removed from the rest of the fruit and a hard core is cut.
It remains only to cut the pulp into pieces of the same size. Pear trimmings can be thrown away, and apple trimmings can be used as a gelling component (as you know, most of the pectin is concentrated in the peel).
It is better to pour the finished jam into glass jars with sealed lids. You will first need to sterilize them over steam, in an oven or microwave. This will remove most of the microbes that cause food spoilage from the container.
How to make pear and apple jam correctly?
For many years of cooking experience, a huge mass of recipes has accumulated in the piggy banks of housewives. In some, additional aromatic additives are introduced, while others offer simplified options using modern household appliances (multicooker). But the classics are unchanged - apples, pears and sugar.
Simple recipe
Unlike most fruit and berry preparations, the recipe uses significantly less sugar. This does not affect the preservation of the jam due to the high concentration of pectin, which serves as an additional natural preservative.
Ingredients:
- apples (ideally Antonovka or Sinap) - 2 kilograms;
- pears - 1.5 kilograms;
- granulated sugar - 2 kilograms.
Cooking technique:
- Cut the peeled fruit into pieces, trying to make them approximately the same size. So they will cook evenly, and there will be no raw lumps in the finished jam, from which even a blender will not save.
- Stir apples with pears and cover with sugar.
- Put the bowl with the fruit mass over low heat. Periodically, the mass needs to be stirred, otherwise the food will quickly burn. If the fruit slices do not soften for a long time, you can pour in a little water or apple broth.
- Cooking the jam takes about 60 minutes (it may take over an hour if the fruit is hard or immature).
- To obtain a homogeneous structure, the mass is pureed with a blender. This stage can be omitted if you prefer the presence of pieces in the dessert.
If the jam has been chopped, boil it again before rolling. The final touch is filling in sterile jars.
Option with oranges
A pleasant orange note will add an interesting flavor and dilute the sweetness of the jam. In addition, the acid present in citrus fruits serves as an additional preservative to prevent spoilage.
Ingredients:
- peeled apples and pears - 1 kilogram each;
- sugar - 300 grams;
- oranges - 400 grams;
- citric acid - 4 grams.
Cooking technique:
- Cut the fruits into small plates, place in a deep saucepan and add a couple of tablespoons of water.
- Warm up over medium heat until boiling, then reduce heat to low and continue simmering for 15-20 minutes.
- Remove the zest from the oranges, being careful not to catch the bitter white part. Remove hard walls and bones from the pulp, then beat with a blender.
- Pour orange pulp into softened apples and pears. Puree the composition and add the rest of the ingredients.
- Warm up for 20-30 minutes. The jam will become thicker during this time.
Until the jam has cooled down, it is poured into sterile containers, rolled up and put away for permanent storage.
How much and how to store apple and pear confiture?
Subject to the preparation technology and the use of sterilized containers, the jam is stored throughout the cold season. The workpiece will stand much longer, but after a year it will lose most of the aromas and taste.
Pour the mass to the top, trying to minimize the air cushion. The smaller it turns out, the more chances you have to keep the product.
The workpiece is protected from direct sunlight in the cool. But putting jars in the refrigerator is prohibited. In this case, the jam will crystallize and become unusable. The situation will be corrected only by repeated cooking.
Apple and pear jam is a good way to preserve fruit for the winter. The cooking technology is simple and affordable, and there are many options for using the dessert. That is why recipes do not lose popularity from year to year.
