Pear jam: a delicious preparation for the winter - how to make pear jam quickly and easily

We offer you an overview of simple and quick recipes for making pear jam. Why jam? Because this dessert dish will please everyone. Children really love the delicate puree-like consistency of the jam and the pear aroma with notes of honey, while adults are delighted with the jam with translucent delicate pieces of fruit. The cooking process itself does not require special knowledge and skills. After reading the materials in this article, you can easily make jam yourself, regardless of your culinary skills.

Fruit preparation

The variety of pears for making jam matters only in terms of determining the consistency and appearance of the finished dish. From fruits with tender, loose pulp, it is better to prepare a homogeneous jam from grated pears, but hard fruits can be used to prepare a dessert with pieces of fruit.

Before starting work, pears are thoroughly washed, cleaned and freed from seed boxes.Cleaning the skin is an optional step and depends on how the pears will be cut in the future.

If the fruit is chopped with a meat grinder or pureed in a blender in its raw form, then the skin is not a hindrance. If the fruit in the jam comes across in large pieces, then it is better to peel the fruit. Some, on the contrary, prefer pureed jams without pieces of peel interspersed, and a dessert made from hand-cut pears with skin. In general, it is up to you to decide how to process the pears at the preliminary stage.

Cooking recipes

Homogeneous jam: the fastest and easiest recipe

For preparation, take 1 kilogram of pears. The fruits are freed from seeds and twisted through a meat grinder, placing sugar in the meat receiver along with pieces of pears. Be sure to grind the sugar together with the pears - this is the basic rule for making delicious jam. The amount of sugar is taken in a ratio of 1:2 to the net weight of the pears. That is, if there are 800 grams of pears left after peeling, then 400 grams of sweetener will be needed.

The resulting puree is immediately sent to the stove, without waiting for the juice to release. First, the jam is heated over low heat for 20 minutes, and then boiled over medium heat for 20 minutes. The mass should constantly seethe. To prevent the jam from sticking to the bottom of the cooking container, the pear dessert is constantly stirred. A thick foam forms during cooking. It must be removed with a wooden spoon.

The readiness of the dish is determined by dripping a small amount of jam onto a flat plate. A drop holding its shape indicates the dish is ready.

If the plate test shows that cooking can be completed, then proceed to the final stage. Add ½ teaspoon of citric acid to a bowl of jam. The powder can be replaced with natural lemon juice.In this case, you will need at least two tablespoons. The acidified jam is boiled for 2 minutes and packed hot in sterile containers.

Pear jam with pieces of fruit

Pears, with or without skin, are cut into small plates 5-6 millimeters thick. Sprinkle the slices with sugar and set aside for a couple of hours. Products are taken in a 1:1 ratio. If the fruits are very sweet, then the amount of sugar can be reduced.

After the juicy pulp produces juice, continue cooking the jam. If the pears are not very juicy and the juice does not completely cover the pieces, then add 100-150 milliliters of clean water to the main products.

Place the pan with sliced ​​pears in sugar syrup on the fire and cook the preparation for 45 minutes over medium heat. Readiness is determined by the viscousness of the syrup. When it begins to flow from the spoon in a thin continuous stream, rather than dripping in drops, the jam is considered ready.

You can find a detailed description of the process of making pear jam with cloves on the EdaHDTelevision channel.

How can you diversify pear jam?

When cooking, vanilla sugar, cinnamon sticks or ginger root powder are added to the main products. You can also flavor the jam with a few buds of dry cloves. All these spices are added based on your own taste preferences. Citrus notes can be added to a dish not only by adding lemon juice, but also, for example, pieces of orange or lime. Before putting the finished product into jars for storage, the cinnamon and fruit slices used to improve the taste are removed.

Two recipes for pear jam with chocolate and walnuts, presented to your attention by the KULINAR TV channel

How long to store pear jam

The shelf life of the finished dish is 1.5 years.The storage location should be dark and cool. For example, a basement, cellar or the main compartment of a refrigerator is perfect.