Pear Jam

Even over 3 thousand years BC, people cultivated a pear. It is believed that pears came to Europe from the ancient Greek Peninsula Peloponnese, which at that time was called the country of pears.

Pears have long been grown in Ukraine, Belarus, Russia, the Caucasus, in the countries of Central Asia.

The healing properties of pears were used by Sumerian doctors.

Pears contain sugar, citric and malic acids, pectins, tannins, sorbitol. They are rich in vitamins A, B, P, PP, C, A.

Fresh pears improve digestion. Due to the large amount of tannins, a decoction of pears, especially wild ones, is prescribed for diarrhea. This decoction helps with coughing and feverish conditions. He also has a diuretic, analgesic, antiseptic effect.

Pear juice is an excellent means to strengthen the capillaries.

Boiled pears are recommended to be used for bronchitis and tuberculosis, and also include in the diet with dietary nutrition. They can be eaten for people with diabetes.

Pears are good because they ripen when many berries and fruits have moved away. Therefore, the hostesses are happy to do their preparations for the winter: dried, boiled compotes, preserves, jams.

Subtleties

Pears for jam should be ripe, but not soft. From green pears, jam is obtained raw, pale, unattractive and non-aromatic. Overcooked pears during cooking (heat treatment?) Boil soft, turning into porridge.
In order for the pear slices to boil at the same time, the fruits must be of the same degree of maturity and the same variety.
The preparation of pears consists in cutting off the peel from them, carefully cutting out the seed chambers.
To keep the peeled pears dark, they are kept in slightly acidified water before cooking.
Small pears can be cooked whole, the rest cut into 2 cm wide slices.
If pears are sweet, then you can take sugar two times less than for cooking apple jam. In some cases, it is enough to take only 500 grams of sugar for 1 kg of pears.

Pear Jam: First Recipe

Ingredients:

pears - 1 kg;
sugar - 1, 2 kg;
pear decoction - 2 tbsp.

Method of preparation

Peel ripe, but strong pears. Cut in half, remove the core. Cut into slices.
Put the prepared pears in a wide saucepan, cover with water so that it covers them lightly. Cook until soft, but the slices should not be boiled soft. Drain the broth in a separate bowl.
Pour sugar into the cooking basin and add two cups of broth. Stir well, bring to a boil.
Dip the pears into the syrup, bring to the boil again, removing the froth. Cook until slices transparent.
Jam cool. Spread into clean, dry glass jars. Cover with parchment or tracing paper.

Pear Jam: Recipe Two

Ingredients:

pears - 1 kg;
sugar - 1-1, 2 kg.

Method of preparation

For jam, pick ripe, but firm pears. Wash them under running water. Cut the skin off.
Cut the fruit in half, cut the core. Cut the pears into cubes.
Place them in the cooking basin. Pour sugar. Leave on for 6-8 hours. During this time the pear will give juice.
Put the pelvis on the fire and boil for a moderate boil for 35 minutes, removing the foam.
Remove the pelvis from the stove, let the jam cool for 8 hours.
Put it back on fire and cook for another 35 minutes.
Banks wash and dry.
Cool the prepared jam. Spread in jars. Cover with parchment or tracing paper. If you want to close the jam tightly, the jars and lids must first be sterilized. Pre-pack jam hot. Seal the caps. Turn upside down and cool.

Pear Jam: the third recipe

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 3/4 century;
citrus (lemon, orange or tangerine) dried peel - to taste.

Method of preparation

Wash ripe ripe pears. Cut off the peel. Cut in half, remove the seed pods.
Cut the pears into slices and fold them into the cooking basin, pouring sugar into layers. Leave for 12 hours. During this time, the pear will give the juice and dissolve some of the sugar.
Pour water, stir gently. Put on the fire and boil for 1 hour and 20 minutes at moderate boiling. Appearing foam remove skimmer.
At the end of cooking, add citrus dried peels.
Leave the prepared jam in the basin until it cools completely. Then pack in dry clean jars and close with parchment or tracing paper.

Pear jam with lemon

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 1 tbsp .;
lemon - 1 pc.

Method of preparation

Wash ripe, but hard pears. Peel off. Cut into slices, immediately removing the core. Fold in the cooking basin.
Wash lemon, cut into slices. Remove the seeds. Fold in a small saucepan, cover with water and boil for 3 minutes. Strain.
Pour sugar into the pan, add lemon broth. Cook the syrup.
Fill them with pears. Insist 2 hours.
Place the basin on the stove, bring the jam to a boil. Cook over moderate heat until cooked. Sliced pears should become transparent, and the syrup should thicken.
Prepare dry sterile jars with lids. Spread hot jam in them. Seal hermetically. Cool it upside down.

Pear Jam Quick

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 1 tbsp.

Method of preparation

Wash ripe, but hard pears. Cut off the peel from them. Cut in half and remove the core. Cut into slices.
Put the prepared pears into the cooking basin.
Pour sugar into a saucepan, pour water. Cook the syrup. Fill them with pears.
Bring to a boil. Cook over moderate heat until cooked.
When hot, pour jam into sterilized jars and cork tightly with tin lids. Cool, turning upside down.

Pear Jam with Orange

Ingredients:

pears - 1 kg;
sugar - 1 kg;
water - 2/3 v .;
orange - 0, 5 pcs.

Method of preparation

Wash ripe, but hard pears. Cut off the peel. Cut in half, remove the seed pods. Cut into thin slices. Place the prepared pears in the cooking basin.
Put sugar in a saucepan, pour water. Cook the syrup.
Pour hot pear syrup. Over medium heat, bring to a boil and cook for 5-6 minutes, removing the foam.
Remove the jam from the stove and leave for 8-10 hours so that the pears are soaked with syrup.
Put it back on the fire and cook for 5 minutes from the moment of boiling.
Insist again for 8-10 hours. Repeat this process again.
Wash the orange and cut it with the peel. Add in pear jam. Boil it all over moderate heat for 30 minutes. If the jam is well thickened, reduce the boil, otherwise the jam may burn.
Prepare jars and lids. To do this, wash them and steam or calcine in the oven.
In hot sterile jars, lay out the hot jam and immediately seal her cork with clean and dry lids. Turn the cans upside down and cool in this position.

Useful Information

After sorting pears for jam, ripe or crumpled fruits remain. They go to making jam or jam. But if there is no desire to mess with these blanks, then the remaining pears can be used for cosmetic purposes. For example, make a fruit mask. Mature fruits contain a large amount of vitamins, beneficial microelements, biologically active substances.

To prepare a fruit mask, pears are peeled and seed chambers, placed in a jar and carefully ground. This pear puree is applied to the face, neck, chest, hands and hold for 20 minutes. Then rinse with warm water and lubricate the skin with cream.