Perhaps, these aromatic fruits are the most popular when preserving sweet winter preparations. And, of course, every housewife has her favorite dishes and recipes from apples and pears. Surely in the first place is jam. It can be different in consistency and composition, depending on the proportions of the components taken. This article describes how to make pear and apple jam in two ways. The main difference is in the processing of fruits before cooking.
How to make jam from pears and apples. First recipe
Sweet dessert can be used as a separate dish, served on the table for tea, and in the form of a filling for baking confectionery. To make jam from apples and pears thick, you need enough time, since the work consists of several stages. As dishes, it is best to use a pan with a thick bottom.
Take all ingredients (apples, pears and sugar) in equal proportions. Wash the fruit and cut into slices, freeing from the core. It is not necessary to peel. Then grind the mass into 1x1 cm pieces. Sprinkle the fruit with sugar and mix well. Leave the resulting thick mixture to soak and let the juice out for several hours, maybe at night. Do not use unripe fruits for cooking, as they are dry in structure, which will not give the dish sufficient juiciness. It is also necessary that apples and pears are about the same softness. Otherwise, one component during cooking will cook faster than another. After the fruit is saturated with juice, set them to simmer on low heat. After boiling, remove the foam and stir. When the mass warms up evenly, changing the color, turn off the heat. After the pear and apple jam has completely cooled, repeat the above step two more times. Sometimes it happens that there is not enough liquid in the mass, and the pieces are still damp. In this case, in the last stages you can pour a little water. Arrange the hot jam in jars and cork with lids. No need to wrap.
How to make jam from pears and apples. Second recipe
The proportions of the ingredients may be the same. If desired, if the fruit is acidic, increase the amount of sugar. For example, for 2 kg of pears and 2 kg of apples, about 3-3.5 kg of sweet loose powder will suffice. The main difference between this recipe and the previous one is in the method of processing fresh ingredients. Twist large sliced slices with a meat grinder. The mass from contact with the iron parts of the device can immediately acquire a brown tint. Do not be scared, anyway, in the process of cooking, jam from pears and apples turns out this color. After pouring sugar into the ground mass, you can immediately put the container with it on the fire for boiling. Then you need to wait until the dish has cooled. During the second cooking, bring to the desired density, trying to stir as often as possible. As a result, the treat will look more like jam, as it has a uniform structure.
Arrange the hot mixture in glass containers and roll up. This jam is very convenient to use as a filling for sweet pastries and various cakes.