Jam-five-minute pear-shaped slices for winter - photo recipe
Pear - dense fleshy fruit with a delicate taste andaroma, common in the middle band. The yields of this fruit even from a single tree are quite high, but for some reason they are preserved less often than apples or berries for the winter. But compotes and jams of pears are very tasty, and cook them no more difficult than any other "sweet" billet.
How to cook jam from pears for the winter: the classic version (lobules)
You will need pears (1 kg;the fruits are not soft, otherwise they will boil, but still ripe enough - preference should be given to autumn varieties), sugar (1 kg) and water (150 ml). If the variety of pears you want to roll is very sweet, take 200 grams of sugar less.
Prepare the cans - wash them and process them.boiling water or steam. Wash all the pears. Usually, pears for jam are cleaned, so clean them (with blanching (that is, a sharp change in temperature for the fruit - first pour it with boiling water, then immerse it in ice water and peel easily get off the first cross-cut), although the catastrophe does not happen , if they are rolled with a peel, just the jam will not be so soft and melting in the mouth), and then cut each in half, remove the core and stem.
Cut halves into slices - each should benot very thin, 1-2 cm. Cook the syrup: in a saucepan, combine the sugar with water and cook until the sugar dissolves. Periodically remove the foam. In the finished syrup, put the pear slices and cook them until they become transparent. Put the jam in jars and roll them according to the usual rules. This is a quick version of the jam; there is another, where the lobules should be left overnight, covered with sugar; but it is not required when cooking the water syrup - the juice that will give out the pears during this time will be a substitute for it.
Usually for the allocation of juice in berries or applesit takes 3-4 hours, but it's better to leave a pear for at least 10 hours, it's less than a juicy fruit. You can roll these fruits and whole - then choose small and very strong fruits; if you do not want to clean them, then, after washing, puncture the skin with a toothpick. Pears are sometimes rolled with apples or currants, making a mixed jam, and in jam from pears you can add a variety of spices - then the taste and smell will get an unusual shade. Most often add pepper, cinnamon and lemon (zedra).
A recipe for jam-five-minute pears from pears
Spicy, spicy version of pear jam -is more suitable for sauces to meat, but can also become an element of an unusual dessert. For this jam take either pink peppercorns, or a mixture of three peppers, pink, white and black. For 1 kg of pears - a tablespoon of pepper or a mixture of peppers. It is best to grind the pepper yourself, but do not buy already ground, and grind not to powder, but rather coarse.
Jam is brewed as usual, but at that moment,when the lobules have long been in the syrup and soon you need to remove the jam, cook another minute, adding pepper. During this time, the smell will not have time to fade (if the pepper was not in powder) and will remain in the syrup. If you add pectin and chop the pears, the resulting spicy jam will look more like a thick sauce or pâté.
Recipe for jam from pears with lemon
For 1 kg of pears, usually put a peel of 1 lemon. Brewed the same way; To add a peel it is necessary too for a minute before закладывания jam in banks. You can also add a little lemon juice - the jam will be slightly sour, but more intense smell of lemon.
Recipe for jam from pears with cinnamon
Sweet jam with a rich aroma. For 1 kg of fruit - 15 grams of ground cinnamon. Grind is still best in the process of cooking jam; add at the same time as spices in previous versions.
Author: Katerina Sergeenko
