Fragrant amber jam made from pear slices with lemon has a great taste and is a source of useful substances. It is consumed as an independent dessert or used as a filling in baked goods.
Specifics of preparing amber jam from pears with lemon for the winter
To get a flavorful dessert, choose ripe fruits without signs of rotting or insect damage. Pears can be of any size and variety. The fruits are crushed or preserved whole.
You can add other fruits to the jam - apple, lemon or orange. It is worth considering that the new ingredient affects the taste. So, adding lemon to pear jam will make it sour, but will not allow the product to sugar for a long time.
The cooking time depends on the ripeness of the fruit and is 1-1.5 hours.
Recipe Ingredients
To prepare pear and lemon jam, you should follow the proportions of the fruit. If the fruits are sweet enough, less sugar will be needed.
Ingredients:
- pears – 2 kg;
- half a ripe lemon;
- sugar – 1-1.5 kg;
- water – 200 ml.
The amount of lemon can be increased depending on taste preferences. You can add honey and vanilla sugar to the preparation.
Preparation of raw materials
Fruits for harvesting are chosen to be medium-sized, unripe, and dense. Remove the stalks and wash well. Dark spots and depressions are cut out.
Small pears can be boiled whole, but usually the fruit is divided into slices or cubes. The skin is not removed from the fruit.
Lemons are cut into thin slices and the seeds are removed. Leave the zest of the fruit - it will give the jam a subtle citrus aroma.
Preparing containers
The container for storing amber pear jam must not be damaged, cracked or chipped. Most often, jars of the same size are used, made of clear or light green glass. The containers are first washed using baking soda and rinsed several times with water.
To ensure the safety of the product, the container is sterilized. This can be done in a convenient way: hot steam, in an oven, microwave oven or double boiler. The duration of the procedure is 10-15 minutes.
Lids must also undergo high-quality processing.They are sterilized together with jars in the oven or kept in a container with boiling water.
Cooking process
The method of making pear jam with lemon is not difficult even for a novice housewife.
Process:
- The fruits are washed and cleared of twigs and leaves.
- The core of the pears is cut out, divided into slices, the skin is not removed to preserve the shape.
- Cut the lemon into rings 2-3 mm wide, remove the seeds.
- Pour sugar into an enamel container or pan with a non-stick coating and add water. Cook over low heat until completely dissolved.
- Pour hot syrup over pears and chopped lemon and let it brew for an hour.
- After the fruits give juice, the cooking process begins. The mixture simmers over low heat for 2-3 hours.
When the syrup becomes transparent, thick and viscous, and acquires an amber color, the container with pear jam is removed and packaged in previously prepared containers.
How and for how long is the treat stored?
If the pear jam was placed in jars treated with hot air and sealed with sterilized lids, it can be stored at room temperature.
To extend the shelf life, it is recommended to keep the product in a cool, dark, dry place. The shelf life of canned winter sweets is 3 years.
During storage, it is important to monitor the color of the syrup and the condition of the lids. If, when opening the jar, there is mold, bubbles or an unpleasant odor on the surface, such jam is unsuitable for consumption.
If the syrup has crystallized, this indicates that the fruits were sweet and no “sourness” was added to the fruit mixture. You can correct the situation by placing the jar in hot water for several hours.
After opening the container with pear jam, it is recommended to consume the product within 1-2 weeks.
