You can even make delicious jam from green pears. This delicacy contains many useful substances: vitamins (A, C, E and several B vitamins) and microelements (potassium, calcium, sodium, magnesium, phosphorus and others), and can be used both as a separate dessert for tea and for preparing drinks and baking fillings. Being a low-allergenic product, jam from unripe pears has no contraindications for use.
Is it possible to make jam from unripe pears?
It happens that the rising wind does not allow the pears to ripen, and the green fruits that have fallen from the tree cannot be eaten raw. But is it possible to make jam from them? Of course you can! It is from unripe pears that the most delicious jam is obtained.
Since green fruits are hard and dense, when cooked they will not turn into a cloudy mass, but will retain their given shape (slices, cubes, pieces), and the delicacy, in addition to taste, will have a nice appearance.
Ingredients needed for the recipe
There are several options for recipes for jam from unripe pears. Main components:
- green pears;
- sugar;
- water.
Lemon or citric acid, walnuts, prunes, cinnamon, vanilla, cloves, vinegar or other additives can also be used.
Features of choosing ingredients
The variety can be any. Even wild pears will do. The jam made from the Limonka variety is especially aromatic. A very tasty delicacy made from the varieties Angoulême, autumn Bergamot, Severyanka, and others can be used. Fruits should not be too bruised, wrinkled, much less rotten. However, it is not necessary that the fruit be whole - if it has spoiled places, they can be cut out.
How to properly prepare the container?
Banks are prepared like this:
- Check if the container has any chips or cracks.
- Wash thoroughly outside and inside with laundry soap or soda.
- Rinse with running water.
- Place it upside down on a clean towel and let the water drain.
- Steam the inside of the jar. To do this: boil water in a saucepan or mug; turn the jar upside down and place it over boiling water using a wire rack or a special limiter; process for 10-20 minutes, depending on the size of the container.
- Wash the lids thoroughly and boil.
- Place sterile containers and lids on a clean towel.
You can sterilize jars in the oven at a temperature of 100-150 degrees. They should stand with their necks up, without touching each other, for about 15 minutes.
You can use a microwave to process small containers:
- We wash and rinse the container as described above.
- Pour a little water into each.
- Place in the microwave for 5 minutes at high power.
How to make pear jam from unripe pears?
First you need to do some preparation. Small immature specimens are taken whole, large ones are cut into slices. Remove the skin and remove the seeds. The jam can then be prepared in different ways:
Method 1
The fruits are filled with water, allowed to boil for 5 minutes (blanched), filtered. Before blanching, you can soak the fruits in a solution of citric acid diluted in a ratio of 1 gram per liter of water.
Sugar syrup is prepared from the decoction (for 1 kg of fruit, 1 liter of water and 0.5-1 kg of sugar).
Place the fruits in an enamel bowl, add syrup and cook over low heat until tender (the slices should become light-colored). Place the jam in jars and roll up. When cooking, you can add vanillin to the syrup.
Method 2
For 1.5 kg of pear slices without skin and seeds: 1 kg of sugar, lemon, cinnamon stick, vanillin. Sprinkle the prepared fruits with sugar and let it brew for 3 hours. Add washed and sliced lemon, put on the stove and boil for 5 minutes, stirring. Cool and let sit for 8 hours.
Then add cinnamon and vanilla, cook for another 5 minutes and let cool and brew again. For the third time, put the dish on low heat, cook for about 15 minutes. Then remove the lemon and put the jam into jars.
Method 3
Prepare the fruit as described above.Add water to just cover the fruits and cook until soft. Put sugar in a basin (1.5 kg per 1 kg of fruit), pour 2 tbsp. broth, stir, let it boil. Place pears in syrup and cook until tender.
Method 4
For 3 kg of pears: 0.65 kg of sugar, 1 lemon, 1 tbsp. walnuts. Place the prepared fruits in a bowl, sprinkling with sugar (0.5 kg). Cover and let steep. Sprinkle the nuts with sugar (150 g), and let it brew.
The next day, mix the pears (their juice will be released) with nuts, add the juice of ½ lemon. Bring to a boil, turn off the heat, leave for 2 hours.
Add the juice of the remaining half of the lemon, stir, and bring to a boil again. Boil for five minutes, pouring the syrup over the slices. Let it sit for two hours, then let it boil again.
Further storage of treats
Store jam in jars in a cool (but not cold!) place.
Shelf life – up to 2-3 years.
