TOP 6 recipes for making hard pear jam for the winter

TOP 6 recipes for making hard pear jam for the winter



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Often gardeners do not pay attention or simply throw away unripe, prematurely crumbling fruits. But an unusually tasty, aromatic, beautiful amber jam made from dense, hard or still green pears will make you change your attitude towards them once and for all. Moreover, the preparation of a treat does not require any special skills - novice housewives can easily cope with this.

Can you make hard pear jam?

It is not only possible, but also necessary to cook jam from hard or underripe pears! The result is a fragrant, sweet, tasty, transparent delicacy with intact, not boiled slices.

It is used as a filling for all kinds of pastries, pancakes, pies, as a sweet sauce for ice cream, and also as a completely independent dessert. There is nothing difficult to prepare, the main thing is to strictly adhere to the requirements of the recipe.

Required products for the recipe

To make jam, you need: directly hard pears, sugar, clean water, citrus fruits, spices, as well as apples and plums. But for a simple, classic recipe, you only need 3 ingredients: pears, water and sugar.

The specifics of the choice of ingredients

In order for the fruits not to boil over, use slightly underripe fruits, which have already gained taste and sugar. They should not be overripe, soft, because then, when cooked, they will simply turn into porridge. They are sorted - all crumpled, rotten, spoiled fruits are discarded.

Jam is best made from tough, dense pears, but then you need to add more sugar when cooking.

Preparing pears for jam

At the end of sorting, the fruit is washed and dried using cloth or paper towels. After all the tails are cut off, and the fruits are divided in half. Then, depending on the recipe, the halves are cut into slices or cubes. When using small fruits, the whole peel is pierced with a toothpick or fork - then it will not burst during cooking.

Recipes and step-by-step instructions for making jam

High-quality ingredients and compliance with the recipe requirements will allow even novice housewives to prepare tasty, aromatic and beautiful jam.

Simple classic recipe

The simplest, most common, but delicious and aromatic cooking option, consisting of several ingredients. Moreover, even a hostess who does not have high cooking skills can cook it.

Ingredients:

  • pears (medium size) - 1 kilogram;
  • sugar - 1 kilogram;
  • water - 250 milliliters.

Cooking technology:

  1. The fruits are sorted, washed and dried.
  2. Then the fruit is peeled, then cut into thin slices (up to 1 centimeter in thickness).
  3. Pour sugar into a saucepan, add water and place on low heat. The syrup is boiled until the sugar is completely dissolved, stirring constantly and skimming.
  4. Now pears are poured into the syrup, the workpiece is brought to a boil and cooked over low heat for an hour, until transparent. Moreover, in order for the slices to remain intact, you can boil the fruit in several steps.
  5. Then the finished jam is poured hot into sterilized jars, sealed with lids and, after cooling, is stored.

Sliced ​​pears

Beautiful, really tasty and aromatic jam will become both an independent dessert and a filling for baked goods, pancakes and sweet pies. Moreover, it is quite simple to prepare it, you need a minimum number of ingredients:

  • hard pears - 1 kilogram;
  • sugar - 1.2 kilograms;
  • water - 500 milliliters.

The fruit is cut into slices, sprinkled with sugar and left for several hours so that they give juice. Then put on fire, bring to a boil and cook for an hour on low heat. To preserve the integrity of the slices, use 3 boils, 20 minutes each.

Cinnamon

Such jam is a real delicacy with a spicy, thick aroma and a delicate, rich taste. All spices are steamed with boiling water and infused for 30 minutes. After that, sugar is poured and syrup is boiled, in which the fruits themselves are then placed. To make the jam, you will need the following ingredients:

  • sugar - 1 kilogram;
  • pears (hard varieties) - 2 kilograms;
  • cloves - 2-3 buds;
  • cinnamon - 1/3 teaspoon;
  • ginger root - 1 centimeter;
  • vanillin - 1 sachet;
  • zest of 1 orange;
  • water - 500 milliliters.

With the addition of plums

The workpiece has a rich, sweet and sour taste and a beautiful, deep color. First, the fruits are washed and sorted, the plums are broken into halves, and the pears are cut into slices. After that, they fall asleep with sugars and let it brew for a couple of hours so that the fruits let the juice out. Then it is boiled over low heat in 2 doses for 20 minutes, and then poured hot into jars. Required Ingredients:

  • pears (hard) - 1.5 kilograms;
  • plums - 1.5 kilograms;
  • sugar - 2 kilograms;
  • water - 2 glasses.

Jam from apples and pears

For the preparation of this delicious, aromatic and hearty dessert, only whole, strong fruits with dense pulp are chosen. An important point - all fruits are cut into slices without peeling. This technique allows you to keep them intact and give a deeper, more saturated color to the workpiece. To do this, take:

  • apples - 1 kilogram;
  • pears - 1 kilogram;
  • sugar - 1 kilogram;
  • walnuts - 200 grams;
  • vanillin - 1 sachet;
  • lemon - half.

Green Pear Jam Recipe

From unripe, green pears, it is also easy to make a tasty, clear jam with uncooked pieces. First, sugar syrup is prepared, in which pears cut into slices are boiled. Then they allow to cool and cook a second time, until the slices are transparent. Take 1 kilogram of pears and sugar and 200 milliliters of water.

Tips & Tricks

First of all, you need to select the "right" fruit. They should be dense, strong, in no case overripe or spoiled. They are cut into slices, with or without peel, depending on the recipe.

When using small fruits of wild pears, they can be cooked whole by piercing them with a toothpick or fork in several places.

Rules and duration of storage of blanks

Pear jam is stored in cool, dark and dry places. These are home refrigerators, frost-proof cellars and basements. In this case, the blanks do not lose their qualities for up to 2 years. When stored in home pantries with temperatures up to +20 C degrees, the shelf life is 1 year.


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