Everyone knows that various garden fruits and berries make excellent, tasty preparations, and for cooking, housewives try to choose only ripe, juicy fruits. But jam made from an ordinary, unsightly wild pear, prepared according to the correct recipe, will amaze with its rich, beautiful color, excellent taste and thick fruity aroma.
Is it possible to make jam from wild pears?
Despite the fact that fresh wild pears do not have high taste qualities, the jam they make is simply amazing in taste, aroma and color.
Preparation of products and containers
The pears are sorted, discarding all that are heavily crushed, spoiled, rotten or wormy, and leaving dense, strong fruits with elastic skin. Before preparing jam, jars are well washed and sterilized for safe storage of the preparations. Use steam from a pan of water, frying in the oven, a slow cooker or a microwave oven.
How to make wild pear jam for the winter?
To prepare such a delicacy, first of all, you need to be patient. According to the classic recipe, the cooking process usually alternates with infusion for 24 hours.
Classic recipe
This cooking option will turn tasteless, hard wild pears into an extraordinary delicacy. The jam acquires a beautiful, rich dark red color, excellent taste and thick pear aroma.
Ingredients:
- wild pear fruits – 1 kilogram;
- sugar – 1.5 kilograms;
- water – 1 liter:
- citric acid – 1 gram.
Cooking technology:
- At the beginning of cooking, the fruits must be washed, peeled, cut in half and scraped out the seeds.
- Water is poured into a pan, citric acid is added and the pears are placed in it.
- Then they are cut one by one into thin slices, placed again in a saucepan with water and, bringing to a boil, cook for 10 minutes.
- Afterwards, they are filtered using a colander or sieve, and sugar is poured into the water and the syrup is boiled, stirring constantly, for 3-4 minutes.
- Now place the pears in the syrup and cook over low heat for 15 minutes. Then remove the pan from the stove and let it brew for 24 hours.
- This process of cooking and infusing the jam is repeated 2 more times, cooked for an additional 10 minutes, allowed to cool and poured into sterilized jars.
Whole pear version
This recipe has a second tasty and familiar name from childhood - “duchess”. In addition to its spectacular appearance, it has an exquisite, rich taste and aroma. Interestingly, fruits soaked in syrup become a separate dessert. Based on the preparation, they make compotes, teas, use them in cooking and, of course, simply enjoy the delicacy. You will need 1 kilogram of pears, 700 grams of sugar, 300 milliliters of water and 1/4 teaspoon of citric acid.
First, the fruits are washed, their tails are cut off and pierced to the middle with a toothpick. Water is poured into a saucepan, brought to a boil and the fruit is lowered into it for 6-7 minutes. Then the hot water is drained and the pears are poured with cold water, and the syrup is boiled in a separate saucepan for 15 minutes.
Afterwards, the fruits are placed in boiling syrup and cooked for 20 minutes. Then wait until it cools down and repeat the whole procedure 2 more times. Then the hot jam is poured into jars, rolled up with lids and, after cooling, put away for permanent storage.
Spicy lemon jam
Lemon makes the color of the jam brighter and richer, enhances the taste, giving it a piquant sourness, and extends the shelf life of the product. For preparation you need the following ingredients:
- 3 kilograms of fruit;
- 1 large lemon;
- 2 kilograms of sugar;
- and 0.5 liters of water.
Cooking time – 1.5 hours.
With wine
A delicious, sophisticated and unusual way to make jam. Take 1 kilogram of wild pear fruit, 1 kilogram of sugar, 200 milliliters of wine (you can use both white and red), as well as the juice of a large lemon.
Cook in 2-3 doses, 10 minutes each, followed by infusion for 12-24 hours.
With apples
Jam made with the addition of fresh apples will be healthy, versatile, aromatic and tasty. To do this, take 1 kilogram of all the ingredients (apples, wild pears and sugar), as well as 1/2 teaspoon of vanillin, the juice of half a large lemon and 250 milliliters of clean water.
Some housewives add 1 tablespoon of poppy seeds to the preparation at the final stage of cooking - it turns out very tasty, beautiful and unusual. According to the recipe, they are first lightly fried in a frying pan.
How and for how long can you store it?
Ideal conditions for storing workpieces are in a cool, dry, dark place (freeze-free basements, cellars, and a regular kitchen refrigerator are suitable). Under such conditions, the jam is stored for 1 to 2 years. But you can also use your home pantry, where the jam is at room temperature. Then it does not lose its qualities for up to 1 year.
