A great way to prepare pears is to make jam out of them, and with the addition of cinnamon, the treat will become zesty. The sweet fruit remains one of the most beloved. Therefore, every housewife should have a batch of aromatic dessert prepared.
The subtleties of making pear jam with cinnamon for the winter
Experienced housewives share their secrets of making dessert.Following some rules will allow you to get the perfect jam:
- With the addition of different berries, fruits and spices, you can create your own variations of the dessert.
- During cooking, do not leave the container, as the mass may burn to the walls. This will ruin the taste of the jam.
- If pears have thick and rough skin, it must be removed. Otherwise, the taste of the dessert will be spoiled.
When making jam according to the chosen recipe, you need to be careful about the sweetness. The amount of sugar is reduced if the pear variety is very sweet. Moreover, the portion is divided into half.
Features of choosing ingredients
If a person has the opportunity to pick fruits growing in his own garden, this is done on a sunny day. Thanks to this trick, the fruits impart flavor to the dish. Pears for jam should be of the same ripeness. This way the jam will be homogeneous, without hard pieces.
Preparing containers
When making jam, you need to have a standard set of kitchen utensils - a saucepan for cooking, a wooden stick for stirring, lids and jars. The last two are sterilized over hot steam.
How to make pear jam with cinnamon
This spice was chosen for dessert for a reason. Cinnamon combines perfectly with pear, turning ordinary jam into an exquisite dessert. The cooking process does not take much time, and the result is a gorgeous delicacy.
Classic recipe
My grandmothers used to make jam using this recipe. Ingredients:
- pears - 1 kg;
- sugar - 1 kg;
- water - 200 ml;
- cinnamon - to taste.
Preparation:
- The washed fruits are cut into cubes and placed in a pan. A layer of fruit alternates with sugar.
- The container is placed on low heat. The mixture is stirred until the grains are completely dissolved.The foam that forms on the surface is removed.
- The sweet mass is cooked until the pear becomes soft and transparent.
The jam is poured into jars and immediately rolled up.
With lemon
For 1 kg of pears take:
- sugar - 1 kg;
- cinnamon powder - 1 tbsp. l.;
- lemon - 1 pc.
Cooking process:
- Diced pears are sprinkled with sugar. After 12 hours of infusion, they will release enough juice, which indicates the mass is ready for cooking.
- Before turning on the stove, cinnamon is added to the fruits.
- The jam is cooked in three batches.
- Lemon is added at the end to preserve maximum nutrients.
Sour fruit can be used in any form. It can be ground in a meat grinder or cut into small cubes. Acceptable uses of lemon juice.
With vanilla and lemon
The jam is prepared according to this recipe in an unusual way. Pears are cut into pieces. A syrup is made from sugar, water, cinnamon sticks, lemon juice and cognac. The sweet liquid is added to the fruit and sent to the fire.
The jam is boiled in three batches. The mass boils, then cooks for 5 minutes, removes from heat and cools. This is repeated twice more. At the end it is poured into sterile jars. And after complete cooling, the container is taken to the cellar for storage.
With oranges
For dessert, pears and syrup are prepared separately. Fruits are cut into slices or cubes. The peel is removed from the orange. The pulp is cut into slices and added to the pears.
Orange peels are boiled in water. After 5 minutes of cooking, they are removed and granulated sugar is added. The syrup is ready when the crystals have completely dissolved.
The sweet liquid is mixed with chopped fruit, and the mass is boiled. As a result, the jam should boil until the pieces of fruit are transparent.The hot mass is not removed from the heat, but is gradually poured into jars.
With cloves
The recipe is no different from the classic one except for the addition of cloves. The spice is added at the end of cooking so that the aroma is pronounced. Cloves are used whole or chopped. The last fact depends on the taste preferences of the housewife.
How and for how long can the preparations be stored?
The room where the workpieces are located should not be warm or humid. Dry air and darkness are the best storage conditions. If the jam is prepared according to all the rules and poured into sterile jars, it remains suitable for 2-3 years. A treat with additives costs no more than a year.
