Pears are one of the most common fruits in our country. It is often possible to harvest a large crop of these fruits, and it is simply impossible to eat them all fresh. Thrifty housewives make of them delicious pieces for the winter, among which is pear jam. Delicate and fragrant, almost everyone likes it. It is served as an independent dessert for tea, used as a filling for pies.
Even an inexperienced cook will be able to cook pear jam for the winter if he knows the details of the technological process.
- Jam is best made from ripe or even immature fruits, in which there is more pectin, however, overripe pears can also be put into action, if they only have no visible damage, rot.
- Pears that have a thin delicate skin can not be peeled. Rough peel with pears necessarily removed. It is convenient to make a small knife or vegetable peeler. When preparing pears, seed plots should also be removed by cutting each fruit into 4 pieces.
- Sugar for the preparation of pear jam takes a little more than half the fruit (already peeled) weighs. Sugar usually makes up from 60 to 80% of the amount of pearl puree. Its quantity can vary taking into account the variety of pears from which dessert is made, and the degree of their maturity.
- A pear jam will have a more balanced taste if you add citric acid or lemon juice. Another option is the addition of pears with other fruits that have a more sour taste (plums, apples, quince).
- It is not recommended to boil pear jam in aluminum cookware, as this material is oxidized, forming harmful substances.
- For cooking jam choose a dish with a wide bottom, having a large area of evaporation. In such containers, the fruit mass is reduced faster, acquiring a dense texture.
- The pear jam should be laid out on sterilized jars, closed with tight lids, which are also pre-sterilized by boiling. If the jam turned out a little more than you expected, you can put it in a clean, dry jar and put it in the oven for 20-30 minutes. When jam is covered with a dense crust, it can be closed.
The storage conditions of pear jam depend on the recipe for which it was prepared. Usually, dessert is well worth it at room temperature, without spoiling for at least a year, or even two years.
The classic recipe for pear jam
The composition (1, 5 l):
- pears - 2 kg;
- sugar - 1 kg;
- water - 0, 25 l;
- citric acid - 2 g.
- Wash the pears, pat dry with a napkin.
- Clean, cut into slices, removing parts of the seed box.
- Put the slices of pears into an enamel basin, pour water into it.
- Put the basin on a slow fire, bring the water to a boil. Boil the pears until soft.
- Wipe the pears through a sieve.
- Return the pelvis with pear puree to the fire. Boil it over low heat until its volume is reduced by approximately two times.
- Add sugar and citric acid. Continue cooking the jam, stirring for another 20-30 minutes.
- Sterilize the jars, boil suitable lids.
- Spread hot pear jam over prepared cans, tighten them with boiled metal lids.
The cooled jam can be sent to storage in the pantry - the treat made according to this recipe is well worth it at room temperature.
Aromatic pear jam
Composition (for 0, 75 l):
- pears - 1 kg;
- sugar - 0.5 kg;
- citric acid - 1 g;
- vanillin - 1 g.
- Wash and dry pears. Remove the twigs, seed boxes.
- The pearl pulp, without peeling, cut into slices. Scroll through the meat grinder. You can also use a blender to chop pears.
- Mix pear mashed potatoes with sugar, put on a slow fire.
- Boil down to the desired consistency.
- Add citric acid and vanilla, cook for another 5-10 minutes.
- Spread the jam on sterilized jars, roll them up.
Jam does not require special storage conditions made according to this recipe. Dessert is prepared even easier than the traditional recipe, it turns out delicate and fragrant.
Jam from pears with pieces of fruit
The composition (1, 5 l):
- soft pears - 1 kg;
- hard pears - 0, 5 kg;
- sugar - 1 kg;
- lemon - 1 pc.
- Pears wash, peel, remove seed boxes.
- Hard pears (unripe or appropriate varieties) cut into cubes about 1 cm in size, put in a bowl.
- Squeeze juice out of lemon, pour pears into it, mix.
- Soft pears cut into pieces of arbitrary shape, grind to a state of mashed potatoes using a blender or meat grinder.
- Mix pear mashed potatoes with sugar, put on low heat.
- Bring to a boil and boil for 10-15 minutes, removing the froth protruding on the surface.
- Add pieces of pears along with lemon juice. Boil the pear puree for 45-60 minutes, until it becomes thick enough. Pieces of pears by this time should be soft, but not yet lost integrity.
- Spread pear jam over prepared cans, hermetically seal them.
Pieces of pears that come across in the dessert make it taste unique. Lemon gives it a pleasant acidity. You can store jam cooked according to this recipe at room temperature.
Pear jam - tasty and economical preparation for the winter. It can be served separately for tea, can be used as a filling for pies and other sweet pastries.