Making pear jam at home. Perfect pear jam. Pear and apple jam

If you were brought slightly overripe pears, then don’t be upset and use them to create a tasty preparation, for example, aromatic pear confiture. This delicacy can even be sealed for the winter if you add a little more lemon juice or citric acid when cooking it and preserve it in sterilized jars. The confiture can be stored for more than 1 year without losing its taste. You can serve the dessert with pancakes or pancakes, pancakes, or use it as a filling for pies, pies, and croissants. If the pears are juicy, then it is best to add a little pectin or gelfix when cooking, but, in general, these fruits themselves contain enough pectin for the confiture to thicken as it cools.

Ingredients

You will need for 400 g of confiture:

• 700 g pears
• 120 g granulated sugar
• 1.5 tbsp. l. lemon juice

Preparation

1. Wash purchased or collected fruits, peel them with a vegetable peeler or a sharp knife, cut the pulp directly from the fruits into a deep container. We will try to do this as quickly as possible so that it does not darken when it comes into contact with air.

2. Squeeze lemon juice or dilute concentrated lemon juice according to the recipe on its packaging, sprinkle all over the pear slices. Thanks to lemon juice, it will not darken even during cooking, and the confiture will turn out light and juicy.

3. Place the pear slices in a cauldron or saucepan with a non-stick bottom, cover with granulated sugar and place on the stove, turning on medium heat. We will not add water, since the slices will release the juice and cook in it.

4. Bring the contents of the container to a boil and reduce the heat to minimum, simmer for about 15-20 minutes so that the liquid boils away a little and the slices do not have time to turn into puree. If the pears are of juicy varieties, then we will increase the simmering time and vice versa. At this stage, the confiture can be sealed hot for the winter by packaging it in sterilized jars and screwing them with hot threaded or turnkey lids.

To make pear jam for the winter, it is advisable to take ripe, soft, juicy fruits that boil quickly.
It is useful to use pectin for a thick consistency, and citric acid for brightness of taste.

Pear jam recipe

Ingredients

• Pears – 1 Kilogram
• Sugar – 500 grams
• Vanilla – 1 pinch

Preparation
The jam comes out thick, rich, with a subtle vanilla scent.
I use it not only for sweets, but sometimes I experiment and create sauces for different meat and chicken dishes.
During the pear season, I advise you to make this jam as a nice gift for your loved ones. So how to make pear jam?

Wash the pears, remove the stalks and seed pods.
Cut off the peel. Of course, you can leave the peel, but I usually cut it off.
Pass the pears through a meat grinder or chop with a blender until smooth.
Add sugar to the pear mixture and let it brew for an hour.

After an hour, place the pan with the pear-sugar mixture on low heat, add a pinch of vanilla and, stirring, cook until tender.
After boiling, you can increase the heat. The main thing is to remember to stir periodically!
You can check the readiness of the jam like this: drop some jam on a saucer.
If it thickens as it cools, it’s ready!

Pear jam turns out to be quite thick, and is excellent for use as a filling for pies and buns.
Set the finished pear jam aside and let it sit until the foam dissolves.
Then pour the pear jam into sterilized jars and seal.

Pear jam is a very tasty recipe

Fruits and berries

Description

Pear confiture- This is a very tasty and healthy delicacy that is liked by both adults and children. You can prepare it for the winter very simply if you carefully read the recommendations of our recipe with step-by-step photos.

The classic recipe for preparing such a delicacy is familiar to many housewives, who occasionally make their own adjustments to it. In general, this treat differs from ordinary jam only in that it is cooked a little less, and gelling agents are added to make the consistency of the jam more viscous.

Once you have made this treat, you can use it at your discretion. For example, confiture is very good for preparing filling for pies or rolls, as well as for other baked goods. In addition, pear confiture is very tasty to eat with regular bread, washed down with tea.

We invite you to familiarize yourself with our step-by-step recipe, in which you can also find photo recommendations. They will help you properly prepare delicious confiture for the winter. This is very easy to do at home, just don’t forget to stock up on the necessary ingredients.

Pear confiture is a simple and effective way to preserve pears for the winter. A minimum of cooking time and a minimum amount of sugar in the composition allow you to preserve and emphasize the natural aroma and sweetness of pears. Supplemented with fragrant spices, pear confiture is moderately sweet, spicy and very aromatic.

Thick, viscous and glossy, the consistency of it resembles very thick jam or jelly. This preparation is an ideal addition to a cup of hot tea and fresh buns, pastries and desserts. Try it!

To prepare pear confiture for the winter, prepare the ingredients according to the list.

Prepare lids and canning jars in advance. Wash the cans of soda thoroughly and then sterilize them by steaming, oven or microwave. Boil the lids for 3-5 minutes.

Wash the pears and sort them. Sort half or 2/3 of the total volume of pears, separating larger specimens.

Peel large pears and cut into small pieces. Pears with denser flesh should be cut smaller so that they have time to cook in the short time it takes to prepare the confiture.

Cut the other half of the pears into large pieces, without peeling them, but removing the seed capsule. You can, of course, peel all the pears, but this is extra work, because we will still grind half of them into fruit puree.

Weigh the resulting volume of fruit and measure out the proportional amount of sugar, in accordance with the recommendations of the pectin manufacturer.

Grind half the prepared pears (unpeeled) in a blender.

Place the resulting fruit puree in a saucepan.

Add sliced ​​pears and pectin. Following the instructions on the package, I pre-mixed pectin with 2 tbsp. Sahara.

Zest half a lemon into large strips and add to the pan.

Also add spices: vanilla sugar, 2 cloves, a little ground nutmeg and cinnamon.

Mix everything thoroughly and, stirring, bring to a boil over medium heat.

When the mixture boils, add sugar and 1 tbsp. lemon juice.

Stirring, bring the mixture to a boil again and cook for 3 minutes. Turn off the heat and remove the cloves and lemon zest.

Pour the pear confiture into sterilized jars. Close with prepared lids and roll up. Turn the jars upside down and leave for 5 minutes. Then return to its original position, wrap and leave until completely cool.

Pear confiture is ready for the winter! Bon appetit!

From ordinary fruits you can prepare an exquisite dessert for the winter - pear confiture with lime and cinnamon. Making pear confiture is practically no different from making pear jam. It also needs to be cooked in several stages and allowed to stand for a while so that the pear slices are saturated with aromatic syrup and become soft, almost transparent. Immediately after cooking, the confiture turns out to be medium in thickness, but during storage it will thicken a little. It can be served with tea or pear slices can be used as a layer for pies, and the syrup can be used as an impregnation for biscuits.

It is very advisable to use whole cinnamon sticks for this recipe - it will give a unique aroma to the confiture, and it will remain light cream or yellowish in color. Lime juice is needed to prevent the pear slices from darkening during cooking; without it, the pear confiture will have a brownish tint.

Ingredients to prepare pear jam:

• pears (preferably with dense pulp) – 1 kg
• granulated sugar – 600 g
• lime – 1 pc.
• cinnamon (sticks) – 2 pcs.

Recipe pear confiture for the winter:

We cut firm, ripe pears into quarters, and cut out the seed pod with the remainder of the stalk. Cut off the skin thinly.

Cut the peeled pears into slices and pour into a bowl or pan.

Immediately pour freshly squeezed lime juice over it; if there are any seeds, be sure to pick them out. Lightly shake the bowl of pears and mix the slices so that the lime juice gets on each of them. Otherwise the pears will darken.

Sprinkle the prepared slices with granulated sugar. You can increase the amount of sugar by another 100-150 g, in this case the syrup will be thicker, more viscous, and the confiture will be sweeter. The indicated amount of sugar is given for sweet and sour confiture of not very thick consistency. Shake the bowl, distribute the sugar and leave for several hours. The sugar will quickly melt under the influence of the pear juice, resulting in a clear syrup.

Place the bowl with the pears on low heat and bring the syrup to a boil. We collect the risen white foam with a wooden spoon. Cook the pears for 5-7 minutes, remove from the stove, and leave to cool to room temperature.

Cook the cooled pears again, adding cinnamon sticks. Bring to a boil, after two minutes remove from heat. Let it cool.

For the third time, cook the pear confiture until tender. Stir very carefully, trying not to damage the pear slices. They will become tender, transparent, and soaked in syrup. You need to cook the confiture for three to four minutes from the start of boiling over the lowest heat. Before the end of cooking, remove the cinnamon.

We pack hot pear confiture with lime and cinnamon into heated jars. It is more convenient to pack it in containers with a capacity of no more than 300-350 ml, immediately sealing it with screw caps.

To store jam and other preparations from fruits and berries, select a dark, dry place and transfer the cooled jars of pear jam there.

This pear preparation can be stored for up to two years.

Bon appetit!