5 best wild pear jam recipes for the winter
Everyone knows that excellent, tasty preparations are made from various garden fruits and berries, and for cooking the hostesses try to choose only ripe, juicy fruits. But the jam cooked according to the correct recipe from an ordinary, unsightly wild pear will amaze with its rich, beautiful color, excellent taste and thick fruity aroma.
Is it possible to cook wild pear jam?
Despite the fact that fresh wild pears do not have high taste, the jam from them is simply amazing in taste, aroma and color.
Preparation of products and containers
Pears are sorted out, discarding all strongly crumpled, spoiled, rotten or wormy, and leave dense, strong fruits with elastic skin. Before making jam, jars are well washed and sterilized for safe storage of blanks. Use steam from a pot of water, oven-roasted, slow cooker, or microwave.
How to cook wild pear jam for the winter?
To prepare such a delicacy, first of all, you need to be patient. According to the classic recipe, the cooking process usually alternates with infusion for a day..
Classic recipe
This cooking option will turn tasteless, tough wild pears into an extraordinary delicacy. The jam acquires a beautiful, rich dark red color, excellent taste and thick pear aroma.
Ingredients:
- wild pear fruits - 1 kilogram;
- sugar - 1.5 kilograms;
- water - 1 liter:
- citric acid - 1 gram.
Cooking technology:
- At the beginning of cooking, the fruit must be washed, peeled, cut in half, and the seeds scraped out.
- Water is poured into a saucepan, citric acid is added and pears are dipped there.
- Then they are alternately cut into thin slices, again placed in a saucepan with water and, bringing to a boil, cook for 10 minutes.
- After they are filtered with a colander or sieve, sugar is poured into the water and the syrup is boiled, stirring constantly, for 3-4 minutes.
- Now pears are placed in the syrup and cooked over low heat for 15 minutes. Then remove the pan from the stove and let it brew for 24 hours.
- This process of cooking and infusion of jam is repeated 2 more times, boiled for an additional 10 minutes, allowed to cool and poured into sterilized jars.
Whole Pear Option
This recipe has a second tasty and familiar name from childhood - "duchess". In addition to its spectacular appearance, it has an exquisite, rich taste and aroma. Interestingly, the fruit soaked in syrup becomes a separate dessert.On the basis of the preparation, compotes, teas are made, used in cooking and, of course, just enjoy the delicacy. You will need 1 kilogram of pears, 700 grams of sugar, 300 milliliters of water and 1/4 teaspoon of citric acid.
First, the fruits are washed, their tails are cut off and pierced to the middle with a toothpick. Water is poured into a saucepan, brought to a boil and fruits are lowered there for 6-7 minutes. Then the hot water is drained and the pears are poured cold, and the syrup is boiled in a separate saucepan for 15 minutes.
After the fruits are placed in boiling syrup and boiled for 20 minutes. Then they wait until it cools down, and repeat the whole procedure 2 more times. Then the jam is poured hot into jars, rolled up with lids and, after cooling, is removed for permanent storage.
Spicy lemon jam
Lemon makes the color of the jam brighter and richer, enhances the taste, giving it a piquant sourness, and extends the shelf life of the piece. For cooking, you need the following ingredients:
- 3 kilograms of fruit;
- 1 large lemon;
- 2 kilograms of sugar;
- and 0.5 liters of water.
Cooking time - 1.5 hours.
With wine
Delicious, refined and unusual way to make jam. Take 1 kilogram of wild pear fruits, 1 kilogram of sugar, 200 milliliters of wine (and you can use both white and red), as well as the juice of a large lemon.
Cook in 2-3 doses, 10 minutes each, followed by infusion for 12-24 hours.
With apples
Jam made with the addition of fresh apples will be useful, versatile, aromatic and tasty. To do this, take 1 kilogram of all the ingredients (apples, wild pears and sugar), as well as 1/2 teaspoon of vanillin, the juice of half a large lemon and 250 milliliters of pure water.
Some housewives add 1 tablespoon of poppy seeds to the preparation at the final stage of cooking - it turns out very tasty, beautiful and unusual. According to the recipe, they are preliminarily lightly fried in a skillet.
How and how much can you store?
Ideal conditions for storing workpieces are in a cool, dry, dark place (non-freezing basements, cellars, as well as an ordinary kitchen refrigerator are suitable). Under these conditions, the jam is stored for 1 to 2 years. But you can also use your home pantry, where the jam is at room temperature. Then it does not lose its qualities until 1 year.
