TOP 12 simple recipes for making pear jelly for the winter

If you are tired of the usual recipes for preserves and preserves for the winter, you can make delicious pear jelly. Recipes for pear jelly for the winter are quite simple. To prepare them you don’t need a lot of ingredients or cooking time. But in winter, you can treat yourself to an unusual dessert, remembering the summer days.

Features of preparing pear jelly for the winter

Making pear jelly is no more difficult than making regular jam. First you need to prepare all the necessary ingredients and containers for the preparation, and then start cooking.

How to choose the right ingredients

Before you start cooking, you need to choose the ingredients. Ripe or even overripe fruits are suitable for jelly. To obtain a uniform consistency, remove the skin. If you want the jelly to have pieces of fruit, you can leave the peel.

You can diversify the taste of the dessert by adding various ingredients. For example, these could be spices, cinnamon, ginger, vanilla, other fruits and berries, citrus zest.

How to prepare containers

To prepare dessert, it is better to use an enamel pan rather than an aluminum one. If you don’t have an enamel pan at hand and you have to cook it in an aluminum one, immediately after cooking, put the finished jelly into jars. If you leave it in the pan, acid will begin to release, which will have a bad effect on the taste of the dessert.

The finished dish is placed in jars. They are pre-washed with soap or soda. Before transferring the dessert into jars, they are sterilized in the usual way.

How to make pear jelly at home

You can find a large number of recipes for pear jelly. Various spices and other ingredients are added to it to create unusual flavors.

Simple recipe without gelatin

What you need for preparation:

• 2 kg of overripe pears;
• 1 kg sugar;
• 500 ml water;
• citric acid to taste.

How to cook:

1. Peel the fruits, grind through a meat grinder or puree using a blender.
2. Then add sugar and water.Mix the mass thoroughly.
3. Place the container on the fire and bring to a boil. When the jelly boils, reduce the heat to low and simmer for about 30-33 minutes.
4. A few minutes before the end of cooking, add citric acid. Transfer the hot preserves into jars.

With gelatin

Required ingredients:

• 2 kg pears;
• 1 kg sugar;
• 1 liter of water;
• 1 packet of gelatin;
• lemon juice or other spices as desired.

How to make jelly for the winter:

1. Peel the fruits. Cut into slices, remove seeds, add water.
2. Cook over high heat until the fruits become soft.
3. Transfer the prepared pears to cheesecloth. Place a pan under it so that all the juice drains out. This may take several hours.
4. For jelly use clear juice. You can make jam or bake a pie from the pulp.

Pour sugar into the juice, add lemon juice. Put on fire, cook for 20 minutes. At this time, prepare gelatin. Pour the swollen gelatin into the mixture and cook for a few more minutes until the mixture thickens.

With yellowfix

Gelifix is ​​a gelling sugar. You can use this instead of gelatin. The jelly is prepared in the usual way. Jelifix is ​​poured directly into the finished dish, brought to a boil and then put into jars.

With wine

What do you need:

• 2 kg of pears;
• 500 g granulated sugar;
• 3 tsp. agar-agar;
• a glass of white wine;
• vanillin (or essence).

Preparation:

1. Peel and seed the fruits and cut into slices.
2. Pour the wine into a saucepan, add spices and fruits.
3. Cook over low heat for 20 minutes.
4. Then take out the pieces of fruit and place them in jars.
5. Add agar-agar to the wine and cook for another 2 minutes. Pour the prepared syrup over the fruits in the jars.

From whole pears in their own juice

What do you need:

• pears;
• sugar;
• water;
• lemon acid.

How to cook:

1. Peel the fruits from skins and seeds, cut into quarters. Transfer to jars, add sugar and citric acid.
2. Place a towel on the bottom of the pan, place the jars and fill them with water.
3. Sterilize after boiling for 20 minutes. After sterilization, roll them up.

With lemon

What do you need:

• 2 lemons;
• 2 kg of pears;
• 30 ml rum;
• 1 kg granulated sugar.

How to cook:

1. Pour boiling water over the lemon twice. Cut the fruit into cubes, just like lemon.
2. Sprinkle fruit with sugar. Boil for 20 minutes.
3. Then add rum and simmer for the same amount of time.

With cream

This recipe is not suitable for winter preparations. The jelly must be eaten within 4 days.

What do you need:

• pears;
• cream;
• lemon;
• vanilla;
• sugar;
• gelatin.

How to cook:

1. Cut the fruits into cubes, add lemon juice. Add sugar before they release juice.
2. Bring to a boil, then simmer for 23 minutes.
3. Boil the cream, add gelatin. Pour the gelatin mixture over the jelly and give the jelly time to thicken.

Cinnamon

Add cinnamon to your favorite pear jelly recipe for a spicy kick.

With orange

You can prepare preserves with orange according to the same recipe as with the addition of lemon.

With plum

You can add plums to the usual pear jelly recipe. It will give the dessert a pleasant sour taste and a purple tint.

Multicooker recipe

Mix the peeled fruits, sugar, lemon juice and water, place in a slow cooker and set to “stew” for 40 minutes. The mass is stirred every 15 minutes. When the jelly is ready, grind it with a blender.

In the bread machine

For this recipe you need to make the jelly according to the usual recipe. You just need to cook it not on the stove, but put it in a bread machine. Set the “Jam” mode and wait until the dessert is ready.

How to store it correctly and for how long?

If the dessert was prepared correctly, it can be stored for several years (if the jars were sterilized before twisting). Unsterilized jars are stored for up to six months.

Jars of dessert are stored in a cool and well-ventilated place. They should not be exposed to open sunlight.

A cellar, basement or refrigerator is suitable for storage. In an apartment, preserves can be kept in a pantry or on the balcony.