Jam from pears, simple recipes. Jam from pears, cooking at home
Pear is one of the few fruits thatpractically do not lose useful microelements and vitamins during thermal processing. In addition, from it you can make many different delicacies: delicious jam slices, thick jam, confiture or fruit in syrup. Pear perfectly combines with other fruits and berries, which makes it possible to make jam, which has an unusual taste and aroma. We offer you recipes for an amazing jam from pears, which can be easily prepared at home.
The classic jam of their pears is a step-by-step recipe
Almost every housewife has her owna proven recipe for jam from pears for the winter. But more often than not, this is the classic version described below. This jam has excellent taste and an amazing yellowish-transparent hue. If it is beautiful to cut fruits during cooking, then slices or quarts of pears will look like a piece of amber in a rose for jam. In addition, the classic jam from pears can be used as a filling for any baking: pancakes, pies, rolls. It will be irreplaceable when cooking home compotes and kissels, since it will save sugar consumption, having a rich sweet taste and giving the drink a beautiful shade.
Necessary ingredients:
pears 800 gr.
sugar 1 kg
water 200 ml.
Step-by-step instruction:
Clear pears from all hard and inedible ingredients: peel, seeds, tails.
Cut them into pieces or brusochkami any shape and thickness.
Pile the pieces into a bowl or enamel saucepan.
Cover it with an even layer of sugar. If a large number of pears are processed, sugar needs to be poured into several layers.
Leave for 4 hours to let the fruit juice. If they are not juicy, then you need to top up the water.
On slow fire bring the jam to a boil.
Do not change the degree of heating of the hotplate, boil it for about an hour. Necessarily stirring, as the pieces settling on a bottom can burn down.
Heat the hot mass in cans and cork.
On a note! Instead of the usual method of pasteurizing glass containers with steam, you can ignite the can in the oven for 10 minutes.
Confiture of pears and cranberries - step by step recipe
Confiture has a certain degree of density,because of what not from any fruit it will turn out to make it. Pears will give the necessary degree of viscosity and when they are welded, they form the required consistency. The proposed recipe for jam from pears lobules, has some advantages: the density of confiture, the presence of beautiful lobules and sweet and sour taste.
Necessary ingredients:
pears -1.4 kg
sugar - 1 kg
cranberry - 0,7 kg
lemon - 1 pc.
water - 300 ml.
Step-by-step instruction:
Clear the fruit. Cut the peel and put it in a bowl.
Pears cut into slices and put into a container.
With lemon peel and squeeze juice. Pour lemon juice pears and cover the container with a lid. Lobules should be soaked with juice for 20 minutes. Add the cranberry.
To peel the pears put lemon peel and pour water.
Put the bowl on fire and boil. It is necessary to boil the mixture for 15-20 minutes, not forgetting to stir to avoid burning.
The mass must be cooled. After this, make a homogeneous basis for confiture: wipe everything through a sieve or with a blender.
To pancakes of pears with cranberries pour the broth and add sugar.
On low heat, boil the jam for 30 minutes or a little more, depending on how much thick confiture you like. The foam that appears on the surface must be removed.
The finished product is spread over the banks and rolled up.
Pear jam with grapes and lavender - step by step recipe
This incredible jam will surprisearoma and taste. It combines the astringency and sweetness of a pear with a specific taste of grapes. A twig of lavender will bring in this delicacy fresh aroma of Provence. For the preparation of pear jam, this recipe does not use as much sugar as for classical varieties, because all the ingredients already have great sweetness.
Necessary ingredients:
pears - 1 kg;
sugar - 100-180 g;
grapes - 350 g;
dry wine -150 g;
cinnamon - 10 gr.
lavender - 1 branch
Step-by-step instruction:
Pour the sugar with wine and mix. From this billet transparent syrup will be cooked. Cooking it must be on low heat stirring.
Clear the pears, removing all unnecessary, including the skin. Cut the fruit slices.
In the syrup lay out the pears, grapes and cinnamon.
On low heat, it is necessary to boil the fruit for 10-15 minutes.
Leave the mass to cool and then boil again, adding lavender. Sprig is better wrapped in cheesecloth and bandaged so that it is easier to extract later. This stage lasts about 5 minutes.
After cooling, which will require a minimum of 4hours, you will need to boil the mass again. At this stage, you do not need to cook it, but you need to remove the jam from the fire at the moment of boiling. Get a sprig of lavender from the jam.
Prepack the ready-made fragrant jam by the containers.
Honey jam from pears - step by step recipe
The uniqueness of this recipe is completeabsence of sugar in the composition. Because of this, the product is most in demand among adherents of a healthy diet. A special recipe also affects the calorie content of jam from pears - it is much lower. Mac, used in the recipe, if desired, can be replaced with sesame seeds. In addition, honey jam can be added chopped nuts: walnuts, almonds, hazelnuts. This combination, though unusual, but very tasty and useful. As for honey, it is better to use natural liquid, light color.
Necessary ingredients:
pears - 1 kg
poppy - 30-40 gr.
honey - 100-150 gr.
cardamom seeds
vanilla
Step-by-step instruction:
Prepare the fruit: cleanse of all excess, cut in any way.
Fold the pieces of fruit in a bowl, place the ground seeds of cardamom and honey.
On a low heat boil the jam, not forgetting to stir.
Cooking is required until the juice of the fruitcompletely not evaporated (about 20-30 minutes). You can check the readiness by dropping the jam on a saucer. It is necessary to achieve a dense consistency, so that the drop does not spread.
Add poppy and vanillin, wait a couple of minutes and lay out on jars.
Pear jam from wild fruits - step by step recipe
Many people do not like wild pears, as they possessstiffness, astringency and lack of juiciness. But in fact, wild fruits are ideal for making jam, which turns out refined and fragrant. Even using the classic recipe described above, jam from wild pears will turn out much more fragrant. But keep in mind that the fruits themselves, the pieces of which will be contained in the jam, will have a certain rigidity. Therefore, it is better to use a special recipe for jam from whole pears, choosing a fairly ripe fruit. It is prepared in several stages, so that the wildfowl can boil, and their thick skins missed a sufficient amount of sweetness inside. It is allowed to vary the ingredients using any additives that can make the taste more intense or spicy: cinnamon, cloves, peel, dry wine.
Necessary ingredients:
pears - 1 kg
sugar - 0,8-1,2 kg
lemon - 1 pc.
water -200-250 ml.
Step-by-step instruction:
Pears carefully sort out, culling the affectedor having dark spots. Tails should be left to make it more convenient to eat fruits. But if they are long, it's worthwhile to make them shorter, in order to densify them in banks.
Puncture the wild with a fork and lower it for 5-7 minutes in water, brought to a boil.
Then for a couple of minutes put in chilled water.
From sugar cook syrup and pour it blanched wilds. Cover the container with a film or lid and set aside for impregnation at night.
Repeat the procedure 2-3 times: boil the jam on low heat for 5 minutes, set aside for 6-12 hours.
Prepare lemon juice: squeeze out with hands, knife or hand juicer. Add it to the mass at the last stage of welding.
Expand the wild fruits of harvested banks,pour the boiled syrup, cork. The recipe implies pasteurization for 8-12 hours, so the container should be turned over and wrapped.
Pear jam with ginger - video recipe
