It is important to start preparing for winter in advance - to prepare jam from different types of fruits. After all, this product serves not only as a treat, but also saturates the body with vitamins. This article is devoted to pear jam, the features of its preparation and storage.
Product selection and preparation
For harvesting, choose pears of medium ripeness. So, when using unripened fruits, the dish turns out less fragrant, and also has a rough consistency. Selected fruits, washed thoroughly, remove the core and tail.
Important! To make the jam a delicate texture and almost transparent, you need to choose pear varieties with non-granular flesh, for example: Klappa’s favorite or Friendly family.
Step-by-step recipes for pear jam preserves for the winter
Below are the most popular goodies recipes.
Simple pear jam for the winter
2 cans with a volume of 500 ml 1 hour 30 minutes
100 g of the finished product contains:
- Cut fruit into small pieces.
- Place the chopped fruits in a container for subsequent cooking, pour sugar and leave for several hours to let the juice flow.
- Put on fire and add water.
- Bring to a boil and cook for about 1 hour over low heat.
- Hot pour into banks and close.
Important! To get whole jam, without any pieces, it is recommended to cook in three sets for 20 minutes, and not for 1 hour.
Amber jam with slices
2 cans with a volume of 500 ml2 hours
lemon acid
1/3 tsp
100 g of the finished product contains:
Peel the fruit from the peel and cut into small slices.
Boil the syrup. Pour sugar into a wide container, add water and add citric acid. Boil.
Put the pears in the liquid and mix. Boil for 15 minutes. Leave on for 6-8 hours to cool completely.
Bring to a boil again and let stand over medium heat for 20 minutes. Remove from heat and allow to cool completely. Put it on the fire again and boil until the desired density, no more than 40 minutes.
Collect the resulting foam. Arrange on sterilized jars to the top and close.
Peel the fruit from the peel and cut into small slices.
Boil the syrup. Pour sugar into a wide container, add water and add citric acid. Boil.
Put the pears in the liquid and mix. Boil for 15 minutes. Leave on for 6-8 hours to cool completely.
Bring to a boil again and let stand over medium heat for 20 minutes. Remove from heat and allow to cool completely. Put it on the fire again and boil until the desired density, no more than 40 minutes.
Collect the resulting foam. Arrange on sterilized jars to the top and close.Video recipe
With lemon
2 cans with a volume of 500 ml60 minutes
100 g of the finished product contains:
- In a cooking container, preferably enamelled, place sugar and water, put on low heat and simmer, boil.
- Peel the pears and cut into small slices.
- Put the fruit in syrup.
- Dice the lemon and pour into the pan.
- Mix the contents of the container and bring to a boil.
- Pour hot jam into a sterilized jar and roll up.
Did you know? The pear contains a large amount of potassium, which has a beneficial effect on the functioning of the cardiovascular system.
Storage Features
Store workpieces in a cool place at a temperature of +10 ... + 15 ° С. In jammed form, the jam can stand without losing its properties for about 3 years. An open jar must be placed in the refrigerator and stored for no more than 2 weeks. The above are simple step-by-step recipes for pear jam, which contains a lot of nutrients and has a beautiful amber color.
