To make pear jam, you can use various recipes. But you need to know the features of cooking and choosing fruits for confiture.
Features of preparing pear jam
When preparing pear confiture, the following features must be taken into account:
- Majority pear varieties - very juicy. Therefore, during the cooking process they will produce a large amount of juice.For a thick consistency, such jam will have to be cooked for 1.5-2 hours.
- Fruits with delicate, loose pulp are best used for making jam of a uniform consistency - to do this, they must be ground.
- It is better to cut hard fruits into pieces - they do not become soft, become transparent towards the end of cooking, and the dessert looks very appetizing.
- It is not recommended to combine pears with raspberries and strawberries. These fruits have a more pronounced aroma, so the taste will be dulled. On the contrary, to emphasize its taste, you can add citrus fruits, plums, apples and currants to the jam.
The finished jam turns out very tender and juicy. It can be used for baking or spread on bread for tea.
Selection and preparation of pears
To make jam, you can use fruits of any variety. The consistency and appearance of the dish will depend on this.
Fruits must be washed well, rot removed, and seeds removed.
It is recommended to peel the peel if the jam will be made from pieces of fruit. And if the fruit is chopped with a meat grinder, the skin will not hurt.
Methods for making pear jam
Preparations for the winter can be done in various ways. You can use only pears or add citrus fruits, plums, cinnamon to enhance the taste.
A simple recipe for the winter
To make jam for the winter, you need:
- 1 kilogram of pears;
- 800 g granulated sugar;
- 250 ml freshly squeezed apple juice.
Cut the juicy fruits into slices and grind with sugar. Leave in the refrigerator for a day to allow the fruit to release its juice. Pour apple juice into pears. Cook over low heat until the liquid volume is reduced by half - this takes about an hour. After this, roll into pasteurized jars.
"Five Minute"
Required:
- 400 g of fruits;
- 100 ml water;
- 400 g sugar.
Cut the main product into large cubes and place in a saucepan. Pour water, boil and cook for a couple of minutes. Remove the fruits and add sugar to the remaining liquid. Simmer over low heat for 5 minutes. Then return the fruits to the sugar syrup and boil for a few more minutes. Pour the jam into a dry jar and close with a tight lid or roll up.
In a slow cooker
To make jam in a slow cooker, you need to use hard varieties.
We use:
- pears - 1 kg;
- boiling water - 100 ml;
- sugar - 1 kg.
Chop the fruit into cubes, place in a bowl, pour in boiled water, add granulated sugar and mix everything thoroughly until it is completely dissolved. Select the “Stew” mode and cook the dish for 2 hours, stirring from time to time. Then pour into pasteurized jars and seal.
In the bread machine
You can also make pear jam in a bread maker.
Need to:
- 1 kg of fruits;
- 500 g sugar.
Cut the fruit into slices and place in a bread machine container, add all the sugar. Select the “Jam” program, which lasts about 80 minutes. There is no need to stir. After the above time, the dish will be ready; the slices should remain intact.
With gelatin
To prepare pear confiture you will need the following ingredients:
- 1 kg of pears;
- 2 tbsp. l. lemon juice;
- 1 lemon;
- 1 kg sugar;
- 650 ml water;
- half a packet of gelatin.
Add gelatin to 50 ml of boiled water and leave until it swells. Cut the pears into slices, add 400 ml of water and lemon juice. Separately, boil 200 ml of water, add sugar, and after it dissolves, add the pears along with the liquid. Cook until the mixture turns reddish. Cut the lemon into small pieces, add to the boiling jam, simmer for a couple of minutes, remove from heat. Add dissolved gelatin to the mixture.
Distribute into jars while hot or eat immediately after cooling.
With yellowfix
To prepare confiture you need to take:
- 1 kg of ripe fruits;
- 500 g sugar;
- sachet of gelfix.
Puree the pear using a meat grinder or blender. Place in a thick-bottomed saucepan and heat. Mix gelfix with 2 tbsp. l. granulated sugar and pour into pear puree. After the mixture boils, add the remaining granulated sugar. Cook for 30 minutes, then pour into jars.
Cinnamon
Cut 1 kg of pears into cubes or slices, add 1 tsp. zest and juice of half a lemon, stir. Melt 500 g of sugar, add a bag of vanillin and 0.5 tsp. cinnamon. Mix the pears with the syrup, put on the fire and boil for 5 minutes. Leave for an hour, and then boil again for 5 minutes. Repeat this manipulation 3 more times. Pour into jars and close with lids.
With lemon
To make jam you need:
- 2 kg of pears;
- 1 kg sugar;
- 1 lemon, zest.
Peel the fruits and cut into large cubes. Sprinkle with granulated sugar, add zest and finely chopped lemon. Leave for several hours to allow the pears to release their juice. Then place on low heat and cook for 1-2 hours until the desired consistency is achieved.
With orange
Cut soft pears (1 kg) into thin slices. Remove the zest from one orange and cut it into strips, and squeeze the juice from the fruit. Place the prepared ingredients in a saucepan and add 500 g of granulated sugar. Boil over medium heat for 15 minutes after boiling, and then pour into pasteurized jars.
With plum
Finely chop 500 g of pears, remove the seeds and chop the same amount of plums. Combine the fruits, add 50 ml of water and simmer over low heat.Bring to a boil and simmer for 5 minutes. Add 1 kg of sugar, bring to a vigorous boil, cook for an hour.
Periodically, the jam must be stirred and the foam removed.
How to store jam
Twisted jam can be stored in jars for 3-4 years. Jam from cubes should be kept for less - 2-3 years. A dark, cool room is suitable for storage.
If the dessert was prepared for quick consumption, it can be kept in the refrigerator for up to two weeks. If mold or a film appears on the surface of the jam, it will need to be thrown away.
