Preparing apples and pears in the form of jam is a universal way to preserve fruit harvest for the winter. Traditionally, it contains slightly bruised fruits that have not yet been affected by rot. This is partly why thrifty housewives pour out liters of this dessert every year. In addition, the range of its use is very wide: jam is consumed as an independent dish and used in baking.
Basic principles of making jam from apples and pears
Jam is fruit that has been ground into a puree. In order to end up with a product that will not spoil for a long time, you need to follow the basic principles of preparation. These include selecting fruits, preparing them and selecting suitable storage containers.
How to select and prepare fruits
Due to the too dense structure for puree, it is not recommended to use unripe fruits. There are no other requirements for apples and pears; they can have any shape, with minor damage.
Damaged areas are simply cut off. The same is done with the core.
There are no uniform requirements regarding skins. On the one hand, it contains a lot of vitamins, but on the other, it can be too tough. In classic recipes it is left in, but if the dessert is intended for small children, it is better to get rid of it to obtain a smoother structure.
Rules for preparing containers
The optimal container that will allow you to preserve apple and pear jam for the winter is considered to be a hermetically sealed glass jar. Both reusable twist lids and regular metal ones for rolling are suitable. The nylon format can only be used for short-term storage (up to a month).
Before transferring the finished jam into a container, it must be sterilized. The most reliable method is when the can is fixed over steam. Sterilization time depends on the size of the container. Just wash the lids with baking soda and pour boiling water over them.
How to prepare apple and pear jam for the winter?
There are many ways to make jam from apples and pears. In the classic version, they are blanched until softened and then ground through a sieve. Combine with sugar and boil until thick.Please note that after cooling the puree will become denser. To change the taste, additional components are introduced - aromatic spices, exotic fruits, pumpkin, citruses.
Kitchen appliances such as an electric meat grinder, blender and multicooker will help save a lot of time on cooking.
Simple recipe
The most simplified cooking technique, including only fruit and sugar. Suitable for those who are making jam for the first time, or when they need to process a lot of harvest.
Ingredients:
- apples – 2 kilograms (plus half as much pears);
- water – ½ cup;
- sugar – 10 glasses.
Cooking technique:
- Boil the peeled fruit pieces with water over low heat for about half an hour.
- Rub the softened slices through a sieve or puree with a blender.
- Add sugar and continue to cook for the same amount of time without covering the pan with a lid.
To get a thicker product, it is boiled longer rather than adding sugar.
Option with lemon
Those who do not like overly sweet dishes will like this recipe for apple and pear jam.
Ingredients:
- apples and pears – 2 kilograms each;
- lemon juice - from 1 fruit (you can scrape the zest from it if desired);
- sugar – 3 kilograms.
Cooking technique:
- Pass the apple and pear slices through a meat grinder and combine with sugar.
- Boil, stirring, over low heat for 50 minutes.
- Add juice and lemon zest and continue cooking for another 10 minutes.
Place the finished puree into sterile jars and roll up.
With spices
Manipulating spices can work wonders with ordinary jam. Most often, cloves, cinnamon and vanilla sticks are added to it. But there are more daring recipes - with chili or ginger.
Ingredients:
- apples and sugar - 1 kilogram each;
- pears – ½ kilogram;
- honey – 1 tablespoon;
- vanillin - a pinch;
- dried cloves – 3 buds;
- cinnamon – 1 stick.
Cooking technique:
- Simmer the fruit in a small amount of water for about 30 minutes.
- Rub through a colander and reduce by a third.
- Add the remaining ingredients and cook, stirring, for another half hour
Before rolling, remove the cloves and sticks (if you used non-powdered spice format).
With mango
Mango will help add a light touch of exoticism to a traditional Russian dessert. But the cost of producing such jam will be much higher.
Ingredients:
- apples, pears, mangoes – 1 kilogram each;
- granulated sugar - 10 glasses;
- lemon and orange - 1 piece each.
Cooking technique:
- Remove the zest from the citrus fruits and squeeze out the juice.
- Pass the peeled fruits through a meat grinder and add sugar.
- Place on low heat and after half an hour of cooking, add juice and zest.
Boil to the desired thickness, pour into sterile jars and seal.
With bananas
Another good addition to dessert is ripe bananas. If you wish, you can add a couple of spoons of cognac to it, but only if you are sure that children will not eat it.
Ingredients:
- apples – 1 kilogram;
- vanillin - a pinch;
- pears and bananas - 0.5 kilograms each;
- sugar – 1.5 kilograms.
Cooking technique:
- Cover peeled and cut fruits with sweetener.
- Place on the stove and simmer over low heat.
- When the jam reaches the desired consistency, add vanillin.
If you want to get a more uniform structure, you can puree the dessert with a blender.
Multicooker recipe
If you don’t have time to constantly stand at the stove to stir the jam, it is better to cook it using a slow cooker.
Ingredients:
- fruits – 1 kilogram;
- granulated sugar - 15 glasses;
- lemon – 1 piece.
Cooking technique:
- Cover sliced apples, pears and lemon with crystals and let sit for half an hour.
- Boil in the “baking” mode for 5-10 minutes.
- Pour the mixture into a blender bowl and grind, then return to the slow cooker and simmer for 1.5 hours.
Pour into jars and seal tightly.
Further storage
If the jam is sufficiently boiled and contains an equal amount of sugar in relation to the fruit, then there are no storage problems. If the recommended conditions are met, the dessert will not spoil for up to 2 years:
- no temperature changes;
- good room ventilation;
- protection from light.
The baking procedure will additionally protect the jam from spoilage. To do this, jars with dessert poured into them are placed in the oven and turned on. When the composition is covered with a protective film on top, the procedure can be completed.
Cover the jam with lids after it has cooled. If you intend to seal the jars using a seaming machine, then this should be done while the puree is hot.
Making jam from apples and pears is the best way to stock up on a tasty and healthy dessert for future use. The preparation made according to the recipes discussed above always turns out thick, aromatic and stores well.
