TOP 12 simple recipes for making pear jelly for the winter
If you are tired of the usual recipes for jams and jams for the winter, you can make delicious pear jelly. Pear jelly recipes for the winter are pretty simple. To prepare them, you do not need many ingredients and cooking time. But in winter you can pamper yourself with an unusual dessert, remembering summer days.
Features of making pear jelly for the winter
Making pear jelly is no more difficult than making regular jam. First you need to prepare all the necessary ingredients and containers for preparation, and then start cooking.
How to choose the right ingredients
Before you start cooking, you need to choose the ingredients. Ripe or even overripe fruits are suitable for jelly. To get a homogeneous consistency, remove the skin. If you want pieces of fruit in the jelly, you can leave the peel.
You can diversify the taste of the dessert by adding various ingredients. For example, it can be spices, cinnamon, ginger, vanilla, other fruits and berries, citrus peel.
How to prepare containers
For dessert, it is better to use an enamel pan rather than an aluminum one. If there was no enamel pan at hand and had to cook in an aluminum one, immediately after cooking, the finished jelly is laid out in jars. If left in a saucepan, acid will start to release, which will adversely affect the taste of the dessert.
The finished dish is laid out in jars. They are pre-washed with soap or soda. Before transferring the dessert to the jars, they are sterilized in the usual way.
How to make pear jelly at home
You can find a large number of pear jelly recipes. Various spices and other ingredients are added to it to obtain unusual flavors.
Simple recipe without gelatin
What is required for cooking:
- 2 kg of overripe pear;
- 1 kg of sugar;
- 500 ml of water;
- citric acid to taste.
How to cook:
- Peel the fruits, twist through a meat grinder or turn into puree using a blender.
- Then fill the mass with sugar and add water. Mix the mixture thoroughly.
- Put the container on fire, bring to a boil. When the jelly boils, reduce the heat to a minimum and simmer for about 30-33 minutes.
- A few minutes before the end of cooking, add citric acid. Transfer hot preservation to banks.
With gelatin
Required Ingredients:
- 2 kg of pear;
- 1 kg of sugar;
- 1 liter of water;
- 1 bag of gelatin;
- lemon juice or other spices as desired.
How to make jelly for the winter:
- Peel the fruits. Cut into slices, remove seeds, add water.
- Cook over high heat until the fruits become soft.
- Transfer the finished pears to cheesecloth. Place a saucepan under it so that all the juice flows from them. This can take several hours.
- For jelly, clear juice is used. From the pulp, you can boil jam or bake a pie.
Pour sugar into the juice, add lemon juice. Put on fire, cook for 20 minutes. At this time, prepare the gelatin. Pour the swollen gelatin into the mixture and cook for a few more minutes until the mixture thickens.
With zhelix
Gelifix is a gelling sugar. Instead of gelatin, you can use it. The jelly is prepared in the usual way. Zhelifix is immediately poured into the finished dish, brought to a boil and then laid out in jars.
With wine
What do you need:
- 2 kg of pears;
- 500 g granulated sugar;
- 3 tsp agar-agar;
- a glass of white wine;
- vanillin (or essence).
Preparation:
- Peel and seed fruits, cut into slices.
- Pour the wine into a saucepan, add spices and fruits to it.
- Cook over low heat for 20 minutes.
- Then get the pieces of fruit, put them in jars.
- Pour agar-agar into the wine, cook for another 2 minutes. Pour the prepared syrup over the fruit in the jars.
Whole pears in their own juice
What do you need:
- pears;
- sugar;
- water;
- lemon acid.
How to cook:
- Peel and seed the fruits, cut into quarters. Transfer to jars, add sugar and citric acid.
- Put a towel at the bottom of the pan, put the jars and fill them with water.
- Sterilize after boiling for 20 minutes. Roll them up after sterilization.
With lemon
What do you need:
- 2 lemons;
- 2 kg of pears;
- 30 ml rum;
- 1 kg of granulated sugar.
How to cook:
- Pour boiling water over the lemon twice. Cut the fruit into cubes like the lemon.
- Cover the fruit with sugar. Boil for 20 minutes.
- Then add rum and simmer the same amount.
With cream
This recipe is not suitable for winter preparations. The jelly must be eaten within 4 days.
What do you need:
- pears;
- cream;
- lemon;
- vanilla;
- sugar;
- gelatin.
How to cook:
- Cut the fruits into cubes, add lemon juice. Cover with sugar until they let the juice out.
- Bring to a boil, then simmer for 23 minutes.
- Boil the cream, add the gelatin. Pour the gelatinous mixture over the jelly and give the jelly time to thicken.
Cinnamon
Cinnamon is added to the favorite pear jelly recipe for a spicy flavor.
With orange
You can prepare canning with orange according to the same recipe as with the addition of lemon.
With plum
You can add plums to your usual pear jelly recipe. She will give the dessert a pleasant sour taste and purple hue.
Multicooker recipe
Stir the peeled fruits, sugar, lemon juice and water, put in a slow cooker and set the "stewing" mode for 40 minutes. The mass is stirred every 15 minutes. When the jelly is ready, it is ground with a blender.
In a bread maker
For this recipe, you need to make a jelly blank according to the usual recipe. Only you need to cook it not on the stove, but put it in a bread maker. Set the "Jam" mode and wait until the dessert is cooked.
How and how much can you store?
If the dessert was prepared correctly, it can be stored for several years (if the jars were sterilized before spinning). Non-sterilized banks are stored for up to six months.
Store jars with dessert in a cool and well-ventilated place. They should not be exposed to direct sunlight.
A cellar, basement or refrigerator is suitable for storage. In an apartment, conservation can be kept in the closet or on the balcony.
