Pear marmalade: simple home-made recipes

Marmalade, which is sold in stores, can only partially be called useful. Preservatives, dyes, flavorings, which manufacturers often use in the manufacturing process, often lead to allergic reactions in children. Delicious pear marmalade at home can be prepared very quickly and from the most affordable products. Such a healthy treat will surely appeal to both adults and children.

Soft pear marmalade: an oven-based recipe

To obtain the desired consistency, gelatin, pectin or agar agar is added to the homemade marmalade as a thickener. However, the usual marmalade structure can also be achieved by drying the pear puree in the oven.

Pear marmalade in the oven is prepared in the following sequence:

1. Pears are washed, cleaned of the core, laid out in a glass form and sent to the oven for baking at 170 degrees for 20 minutes.
2. Ready pears are mashed with a sieve, laid out again in a baking dish and sent to the oven for another half hour. It is important not to forget to periodically stir the mashed potatoes so that it does not burn.
3. Thick pear mashed potatoes from the oven are transferred to a sheet covered with parchment and dried at 60 degrees in the oven for an hour or until the desired consistency is obtained.
4. Ready marmalade is cut into portioned pieces and sprinkled with sugar or powder.

Delicious homemade apple and pear marmalade

Easy to prepare, but very delicious marmalade can be prepared immediately from pears and apples based on pectin.

For marmalade, you will need pre-cooked mashed pears and apples in equal amounts (500 g), which is filled with sugar (0.3 kg) and boiled over low heat until a thick consistency. Then pectin (15 g) mixed with a little sugar is added to the same mass. Cooked marmalade of pears and apples spread on a baking sheet with parchment and left for a day at room temperature. After a day, the layer is turned on the other side on clean parchment and again dried on the table for another 24 hours.

Ready marmalade is cut into pieces and mixed with sugar. Store in a dry glass jar for up to two weeks.

Gelatin Pear Marmalade

Delicious soft marmalade from ripe pears can be prepared on the basis of gelatin. The result is a dessert that looks like very tasty pear mashed jelly, which can even be served on the festive table.

Gelatin-based pear marmalade is prepared as follows:

1. Pears (1 kg) are washed in cold water, cleaned of seeds and stalks, cut into large pieces, transferred to a pan and filled with water.
2. Gelatin (15 g) is poured into a small bowl and filled with cold water (1 tbsp.).
3. Sliced ​​pear slices are cooked until cooked, after which they are transferred to a sieve or to a blender bowl and ground (beat) to a puree state.
4. Cooked pear puree is returned to the pan and swollen gelatin is introduced into it directly on the stove.
5. As soon as the mass begins to thicken, sugar is added to it (0.4 kg or to taste).
6. Thick pear puree is transferred to a rectangular glass shape and left on the table until it cools. If there is no form, you can not jam the jam, but leave it directly in the pan.
7. After cooling at room temperature, marmalade from pears is sent to the refrigerator for a day.
8. After the specified time, marmalade is cut into small pieces directly in the form, sprinkled with sugar and served on the table.

Here is such a delicious marmalade made from natural products can be prepared at home.

Pear Marmalade Recipe with Agar Agar

For the preparation of pear marmalade according to this recipe you will need: ready-made fruit puree (200 g), sugar (1 tablespoon) and agar-agar (2 teaspoons). It is desirable that the basis for marmalade (mashed potatoes) was a sufficiently liquid consistency. Therefore, pears must be juicy. If this is not so, it is better to add 30-50 ml of natural juice (apple, orange) in mashed potatoes.

Agar-agar dissolved in water (1 teaspoon to take 80 ml of water). Mix half the ready mashed potatoes directly in the pan with agar-agar and put on low heat. Boil for 1 minute, stirring constantly, then add the remaining mashed potatoes. Cook for another 1 minute, after which pour the marmalade into the tins and leave it on the table until it hardens.

Pear marmalade for the winter

Pear marmalade prepared according to this recipe, according to the consistency, is very similar to thick jam. It can be served with tea or added as a filling in pastries. But the taste of such a delicacy as the real marmalade is soft, delicate and very fragrant. In addition, its preparation is another way to utilize the overripe fruits, since it is unlikely to save them for a long time.

Pear marmalade at home is prepared in the following sequence:

1. Ripe and juicy fruits of summer varieties of pears are washed, peeled from the stalk and seeds, cut into arbitrary pieces directly into a pan with a thick bottom and poured 2 cm higher than the fruit level with water.
2. Put the pear pan on the stove, bring the pear water to a boil, reduce the heat to a minimum and cook the chopped fruit for about half an hour until they become very soft.
3. The boiled pears are ground through a sieve or colander.
4. Prepared pear puree is returned to the pan with a thick bottom, put on a small fire and boiled to a thick consistency.
5. Sugar is added to the thick puree in a ratio of 2: 1 (for 2 kg of pears you need to take 1 kg of sugar). Then marmalade is mixed, and continue to cook for another 7 minutes, stirring constantly so as not to burn.
6. Ready marmalade is laid out in pre-sterilized jars, covered with lids and rolled up with a can opener.

After cooling, the marmalade acquires a dense consistency and is well cut into pieces.