Pear is one of the delicious and healthy fruits. They are perfect for preparations for the winter in the form of jam, jelly and marmalade, which can be used for decoration, filling of confectionery and as an independent dessert.
Pear and Orange Jam
- Pears 1 kg;
- Sugar 0.5 kg;
- Orange 1 pc.
Cooking steps:
- Chop the washed fruit together with the peel into pieces.
- Put everything in a non-stick or cast iron pot.
- Sprinkle with sugar and leave until juice appears.
- Put on low heat and cook for 10 minutes.
- Remove from heat, let cool with jam. Then put on fire and cook for another 15 minutes.
- Arrange the hot jam in small jars and roll up hermetically.
- Insulate overturned cans.
- Store in a dark place after cooling.
Pear marmalade
- Pears 1 kg;
- Sugar 350-400;
- Lemon ½ pc.;
- Apples 3-4 pcs. (optional);
- Cloves 4-5 pcs.;
- Allspice 3-4 pcs.
Cooking steps:
- Rinse the pears with running water, peel and seeds, chop into pieces and put in a saucepan.
- Pour 2/3 of water over and cook until softened.
- Wrap the spices in cheesecloth and put them in a saucepan while boiling the pears, then remove.
- Grind the mass with a blender in mashed potatoes.
- Add sugar and grated zest. Put on low heat and boil until thick.
- To make the mass more dense, add 250 g of applesauce at the beginning of cooking.
- Arrange the finished marmalade in jars, close the lids.
- Allow to cool and store in a cool place.
Pear Jelly
- Soft pears 1 kg;
- Sugar 0.5 kg;
- Medium lemon 1 pc.;
- Gelatin 1 tsp
Cooking steps:
- Rinse the fruits with water, remove the peel from the lemon.
- Cut into slices and place in a saucepan.
- Put the saucepan on low heat, add sugar, stir and cook for 20-25 minutes after boiling, remembering to stir.
- Pour gelatin with water and leave for 35-45 minutes
- Wipe the cooked mass through a sieve and add gelatin into it, heat over low heat until the gelatin dissolves, but do not boil.
- Transfer to jars, cover with lids, cover with a towel.
- Place in a cool place the next day.
