Jam will save pears for a long time. The best recipes, in addition to this fruit, include citric acid, orange juice. Perfect tandem of pears paired with peaches, apples, melon.
Pick your recipe
You will need
- For pear jam:
- - 1 kg of pears;
- - 900 g of sugar;
- - 300 g of water;
- - 0.5 g of citric acid.
- For pear and peach jam:
- - 0.5 kg of pears;
- - 0.5 kg of peaches;
- - 1 kg of sugar;
- - juice of half a lemon.
- For pear jam with apples:
- - 1 kg of pears;
- - 1 kg of apples;
- - 1-2 kg of sugar;
- - juice of one lemon.
- For pear jam with melon:
- - 1 kg of pears;
- - 1 pulp of melon;
- - 1.2 kg of sugar;
- - 3 lemons;
- - 3 anise stars.
Instruction manual
1
To make pear jam, take fruits with thick pulp. Peel them, cut into slices. Dip in boiling water, blanch for 10 minutes. Remove the slices with a large slotted spoon. Pour sugar into the water. Boil the syrup for 15 minutes. Add citric acid, strain the liquid and bring to a boil again.
2
Dip the pears in the sugar syrup, cook over low heat for 15 minutes, periodically removing the foam. Turn off the burner, leave the pan for 6 hours, so that the fruits absorb part of the syrup. After this time, turn on the fire again, cook the pears until they become transparent.
3
Transfer the pear jam into sterile glass jars, cover them with plastic lids. Keep the sweets in a cool place.
4
Delicate dessert made from pears and peaches. Last 2 minutes in boiling water. Remove with a slotted spoon, put in cold water. Now the peel can be easily removed.
5
Peel the pears from the skin and seed box. Grind them with peaches in a blender. Put the mashed potatoes in a jam basin or in a pan with a thick bottom. Add sugar. Cook the sweet until thick, periodically stirring it with a wooden spoon, removing the foam. 5 minutes before the end of cooking pour in lemon juice, mix.
6
Put the jam in sterile jars, roll it with iron or screw caps. Store gentle pear and peach jam at room temperature.
7
A successful tandem is obtained in pears with apples. The latter give them the missing acidity and turn the jam liquid into jelly. Peel apples and pears from seeds. Cut into 2x2 cm squares, pour over lemon juice. If desired, you can add its chopped zest. Pour in sugar. Those who follow the figure may be limited to 1 kg, the rest can pour up to 2 kg. In the first case, the taste of the fruit feels better.
8
Put the mass on a small fire and begin to gently stir it from the first minutes. When the fruit gives off juice, do it a little less often. After 40 minutes, drip jam on a saucer, if it does not spread, then it’s ready. Lay out on sterile jars, cover with lids. If you added 2 kg of sugar, store the product at room temperature. If less, then in the refrigerator or in the cellar.
9
Treat yourself to pear jam with melon. Cut the pulp of these fruits into squares, put in a bowl, cover with sugar, pour the juice of two lemons.
10
When the fruits give juice, put them on the fire. Cook on medium or high heat until thickened, stirring occasionally while removing foam. Turn off the hotplate, let the dessert brew for 5 hours, add anise, juice and chopped zest of one lemon, boil the jam for 7 minutes, put it in jars, and cork.