Pears contain from 6 to 10% sugars (fructose, glucose, sucrose), nitrogenous, pectin and tannins, organic acids, phytoncides, a small amount of vitamins C, B1, A, as well as minerals and other substances. You can make delicious jam from pears.
It is necessary
-
- Pear jam:
- pears - 1 kg;
- sugar - 0.8-1 kg;
- apple juice - 1 glass.
- Pear jam with oranges:
- pears - 1 kg;
- sugar - 1.5 kg;
- orange - 1 pc.
- Monastic style pear jam:
- pears - 1.5 kg;
- sugar - 1, 2 kg;
- lemon - 2 pcs;
- orange - 2 pcs.
- Pear jam with quince and wine:
- pears - 1 kg;
- quince - 1kg;
- sugar - 700 g;
- nutmeg wine - 300 ml;
- cloves - 3 pcs.;
- ground cinnamon - 1/2 tsp;
- citric acid - 5 g.
Instructions
Step 1
For a good quality jam, use fairly ripe, fresh fruit and a small amount of acidic, unripe fruit. This combination, due to the sufficient amount of pectin, will allow you to achieve a jelly-like consistency of the product.
Step 2
Peel and cut the pears into small wedges, removing the core. Sprinkle the wedges with granulated sugar. Keep in a cold place for 24 hours. Then add apple juice to the pears for gelling and simmer until tender. Pack the jam hot into sterile dry jars and seal.
Step 3
To make pear jam with oranges, peel the pears and cut them into slices and place them in a saucepan with cold water. Cook until the fruits are tender.
Step 4
Then add sugar to a saucepan, bring to a boil and cook for another half hour. While hot, rub the pears through a sieve, add the juice and orange zest. Divide the jam into jars and cap.
Step 5
To make monastery-style jam, peel any kind of pear from the stem and core. Take two lemons and two oranges, cut into wedges and remove the seeds. Scroll everything through a meat grinder into an enamel bowl. Cover with granulated sugar and leave for 12 hours.
Step 6
Add the raisins and inshell almonds. From the moment it boils, cook for 40 minutes, stirring constantly. Pour into sterile jars.
Step 7
You can also make pear jam with quince and wine. Wash the pears, cut each fruit into quarters and remove the core. Then cut into small slices. Rinse the quince and, after freeing it from the skin and core, cut into small pieces.
Step 8
Put everything in a saucepan, cover with nutmeg wine, put a clove and cook until the fruits are completely softened. Add sugar, citric acid and ground cinnamon to the fruit.
Step 9
Boil the mass over low heat until thickened, stirring continuously. After letting cool slightly, pour the mass into sterile jars and roll up. Wrap and keep in a warm place for 6 hours.
