TOP 4 step-by-step recipes for making green pear jam
Even green pears can be used to make delicious jam. Such a delicacy contains many useful substances: vitamins (A, C, E and several vitamins of group B) and trace elements (potassium, calcium, sodium, magnesium, phosphorus and others), and can be used both as a separate dessert for tea and for preparation of drinks and fillings for baked goods. Being a low-allergenic product, unripe pear jam has no contraindications to use.
Can you make jam from unripe pears?
It happens that the rising wind does not allow pears to ripen, and green fruits that have fallen from the tree cannot be eaten raw. But can you make jam from them? Of course you can! It is from unripe pears that the most delicious jam is obtained.
Since the green fruits are hard and dense, during cooking they will not turn into a cloudy mass, but will retain their given shape (slices, cubes, pieces), and the delicacy, in addition to the taste, will have a nice look.
Required products for the recipe
There are several options for recipes for jam from unripe pears. Main components:
- green pears;
- sugar;
- water.
Lemon or citric acid, walnuts, prunes, cinnamon, vanilla, cloves, vinegar, or other additives can also be used.
Features of the choice of ingredients
The variety can be any. Even wild pears will do. The jam from the Limonka variety is especially aromatic. Very tasty delicacy from the varieties Angouleme, autumn Bergamot, Severyanka, you can use others. Fruit should not be too beaten, wrinkled, and even more rotten. However, the fruit does not need to be intact - if it has spoiled spots, they can be cut out.
How to prepare containers correctly?
Banks prepare like this:
- Check the container for chips and cracks.
- Wash thoroughly inside and out with laundry soap or baking soda.
- Rinse with running water.
- Put on a clean towel upside down, let the water drain.
- Steam the inside of the can. To do this: boil water in a saucepan or mug; turn the jar upside down, put it over boiling water using a grate or a special stopper; we process this for 10-20 minutes, depending on the size of the container.
- Rinse the lids thoroughly and boil.
- Arrange sterile dishes and lids on a clean towel.
You can sterilize jars in the oven at a temperature of 100-150 degrees. They should stand with their neck up, without touching each other, for 15 minutes.
You can use a microwave to handle small containers:
- We wash and rinse the container as described above.
- Pour some water into each.
- We put in the microwave for 5 minutes, setting high power.
How to cook pear jam from unripe pears?
First you need to prepare. Small immature specimens are taken whole, large ones are cut into slices. Peel off, remove seeds. Then the jam can be prepared in different ways:
Method 1
The fruits are poured with water, allowed to boil for 5 minutes (blanched), filtered. Before blanching, you can soak the fruits in a solution of citric acid, diluted in a proportion of 1 gram per liter of water.
Sugar syrup is prepared from the broth (for 1 kg of fruit, 1 liter of water and 0.5-1 kg of sugar).
Fruits are placed in an enamel bowl, syrup is added and cooked over low heat until tender (the slices should become light). Put the jam in jars and roll up. When cooking, vanillin can be added to the syrup.
Method 2
For 1.5 kg of pear slices without skin and seeds: 1 kg of sugar, lemon, cinnamon stick, vanillin. Cover the prepared fruits with sugar, let it brew for 3 hours. Add washed and sliced lemon, put on the stove and simmer for 5 minutes, stirring occasionally. Cool, let it brew for 8 hours.
Then add cinnamon and vanillin, cook for another 5 minutes and let cool and brew again. For the third time, put the dish on low heat, cook for 15 minutes. Then take out the lemon, and put the jam in the jars.
Method 3
Prepare the fruit as described above. Pour water over just to cover the fruit and cook until soft. Put sugar in a basin (1.5 kg per 1 kg of fruit), pour 2 tbsp. broth, stir, let it boil. Place pears in syrup, cook until tender.
Method 4
For 3 kg of pears: 0.65 kg of sugar, 1 lemon, 1 tbsp. walnuts. Put the prepared fruits in a bowl, sprinkle with sugar (0.5 kg). Cover, let it brew. Sprinkle the nuts with sugar (150 g), also let it brew.
The next day, mix pears (juice will come out of them) with nuts, add ½ lemon juice. Bring to a boil, turn off heat, leave for 2 hours.
Add the juice of the remaining half of the lemon, stir, and bring to a boil again. Boil for five minutes, pouring syrup over the slices. Let it brew for two hours, then let it boil again.
Further storage of treats
Store jams in jars in a cool (but not cold!) Place.
Shelf life is up to 2-3 years.
