Pear blanks are very tasty and fragrant, they are pleasant to use on their own, and also used as a complement to desserts, pastries or even ice cream. With proper preparation, vitamins are also preserved. Therefore, making pear jam for the winter will be a very good decision. Cook it
There are several ways.
Cooking Pear Jam
The recipe allows you to cook both jam and jam. The difference is in sugar - in the first case, the usual one will work, and in the second you need to use jelly. In addition, fruits can be left in slices in jam, and for jam or confiture it is better to wipe them through a sieve. One kilogram of pears will require 0.5 kilograms of granulated sugar and one lemon. If sugar is not jelly, you can take fifty grams of gelatin. Pear jam with lemon is not so sugary and very tasty. Peel the lemon peel, cut the fruit into slices. Cut the pears into cores, cut them into pieces and put in a saucepan with lemon. Add sugar and turn on a small fire. After five minutes, the pears will give juice, you will need to mix everything thoroughly and turn on the fire to the maximum. Once the jam boils, reduce the heat again and simmer another quarter hour. The jam is ready, and the jam needs to be wiped through a sieve. So you get a homogeneous mass without a peel. To keep pear jam well preserved for the winter, use sterilized glass jars with tight lids for storage. Store in a cool dark place.
Peach jam
Pear jam for the winter can be different. The classic version involves the use of only pears and lemon, but you can make a harvest with peaches. The light acidity of peaches and the delicate taste of lemon blend perfectly with the taste of pears. Take half a kilogram of pears and as many peaches, a kilogram of granulated sugar and the juice of half a lemon. Peel the pears from the cores and peels, remove the skin and seeds from peaches. Grind sliced fruit with a food processor or blender. Put in a saucepan, add sugar and simmer, stirring constantly and removing the froth. When the jam thickens, add lemon juice. Pour the finished workpiece into sterilized jars, tightly tighten the iron or plastic lid and put it away for storage.
Pear jam with applesAnother way to unusually cook pear jam for the winter. In addition to apples, you can add an orange, then the dessert will have a bright citrus flavor. For a kilogram of pears, take the juice of one lemon, a kilogram of sweet and sour or sour apples, a kilogram of granulated sugar. If you prefer the natural taste of fruit, take less sugar, and if you like sweeter, its amount can be increased to two kilograms. Peel the fruit from the seeds, cut into small pieces. Pour in lemon juice and cover with sugar, put in a bowl, send to a slow fire. Stir constantly so as not to burn. Cook for about forty minutes, and then lay on previously sterilized jars.