Recipe: Apple-pear jam - or jam in a bread machine. Pear

Although some argue that nowadays you can buy everything in stores, real homemade jam you will never find it there. Therefore, every housewife tries to prepare this delicacy from various berries and fruits in the summer. Pear and apple jam can be called economically profitable option because when the season of these fruits begins, we sometimes don’t know what to do with bountiful harvest. Treat the fruits that nature has given with respect, do not let them disappear and rot - dry them, cook compotes, make freshly squeezed juices in the morning and, of course, prepare jam for the winter. We will share with you interesting step by step recipes with photographs, but first we will give some useful tips.

Cooking tips

The jam can turn out completely different, it all depends on the variety of pears and apples, as well as on their degree of ripeness. To cook a transparent delicacy, you need to take slightly unripe fruits. The pear varieties “Klapp’s Favorite” and “Forest Beauty” are ideal; for apples, give preference to “Golden Kitayka”, “Slavyanka” and “Antonovka”. As for the skin, it all depends on your desire. You can cut it, but then the jam will not turn out into beautiful slices; it is the peel that helps maintain the shape of the fruit pieces. But dessert will be delicious anyway. So if you're not too concerned appearance jam, and you don’t like it when there is skin in it, then peel the pears and apples. Also keep in mind that pear is a fruit that is too sweet on its own. But this does not mean that you can use less sugar; it is needed so that the jam is cooked and stored well. Excessive sugariness can be slightly acidified by preparing apple and pear jam with lemon, orange or citric acid. Close for pies. To give the dessert even more flavor, you can add cloves, cinnamon, vanilla sugar or citrus zest, grated on a fine grater. The jam made with the addition of walnuts is very elegant and tasty.

Pear, apple and lemon jam

For this jam, take firm, slightly unripe pears, and sweet and sour apples, preferably also with dense pulp. The indicated amount of ingredients yields about 2.5 liters aromatic dessert for winter tea drinking.

Taste Info Jam and marmalade

Ingredients

firm pears – 1 kg;
sweet and sour apples – 1 kg;
lemon – 2 pcs.;
sugar – 1 kg;
water – 1.5-2 cups.

How to make jam from apples and pears in slices for the winter

Start with preparation sugar syrup. To do this, pour into a bowl required quantity sugar and pour water. Set the pan over moderate heat and let the syrup simmer slowly. Stir occasionally to help the sugar grains dissolve faster.

Peel the fruit. If you don’t want to, you can make jam from unpeeled fruits.

Cut the pears and apples into thin slices and place in a food container, squeeze the juice from the lemons, and stir. If you want the jam to be more aromatic, you can also grate lemon zest onto the fruit.

Send fruit slices into the finished syrup and let this mass cool, then put it back on the stove and simmer over low heat for 10 minutes.

Remove the jam from the stove and let it sit for 4-5 hours (you can do it all night). This is done so that the finished delicacy has a beautiful and transparent appearance.

Boil the mixture again for 10-15 minutes.

Prepare the dishes - sterilize the jars over steam or in the oven, boil the lids.

Pour hot apple and pear jam into jars and roll up the lids.

After cooling, store the workpiece in the cellar or pantry.

Teaser network

Jam from pears, apples and orange juice in a slow cooker

It is very easy to make jam from pears, apples and orange juice in a slow cooker. If you have such an au pair, try this simple recipe.

Ingredients

apples – 1 kg;
pears – 1 kg;
granulated sugar– 2 kg;
Orange juice– 1 l;
aromatic spices - optional.

Preparation

Wash apples and pears thoroughly, dry, remove cores and seeds. In this form, weigh the fruit, it should be 2 kilograms (it won’t be a big deal if the pears are a little larger than the apples or vice versa).
Cut the fruit into small pieces of equal size.
Pour orange juice into the multicooker bowl, add sugar, stir and cook the syrup; to do this, set the “Cooking” mode for 20 minutes. Periodically open the multicooker and stir to better dissolve the sugar grains.
Place the fruit into the prepared syrup, select the “Cooking” or “Stew” mode, and set the time to 40 minutes.
After the signal sounds to indicate the end of the program, allow the contents of the bowl to cool for 2-3 hours. Then repeat the process of making jam, but now set the time to 15 minutes. Cool again.
Boil the jam for the last third time for 15 minutes and immediately place it hot in clean, dry, pre-sterilized jars. Seal with lids, let the workpiece cool and put it in the cellar to wait for its winter time. From the specified amount of ingredients you get 7 cans with a capacity of 0.5 liters.

Pear and apple jam “Pyatiminutka”

The name of pear and apple jam “Pyatiminutka” speaks for itself. It is prepared in minimal time and can be stored for six months. With this method of preparation, the jam turns out light. If you want a thicker and amber-colored delicacy, then boil it three times for 5 minutes, cool it after the first two times, and immediately close it after the third.

Ingredients

apples – 1.5 kg;
pears – 1.5 kg;
granulated sugar – 1.5 kg;
lemon – 1-1.5 pcs.

Preparation

Wash apples and pears, remove spoiled areas, seeds and cores, cut into small slices.
Scald the lemons with boiling water, let them cool, cut into thin strips or small cubes.
Place all the fruit slices in a bowl for making jam, sprinkle with sugar and leave in room conditions for 3-4 hours.
During this time, the mass should release juice. Place the bowl over low heat, bring to a boil and simmer for 5 minutes.
Place the hot jam in prepared glass containers, seal with lids and wrap in a warm blanket so that the cooling process occurs slowly.
Place the cooled jars in the cellar for storage.

Pear confiture – incredible tasty treat, which caring housewives prepare for their households for the winter. The recipes for this delicacy are varied, and each of you can choose the one that suits her and her family’s taste.

As you know, pear is a seasonal fruit, and you can hardly find it in markets and supermarkets at certain times of the year. A special “shortage” is observed in winter - at this time pears do not appear in our country even as imports.

A treat for the whole family
Lemon-pear confiture
Confiture in a slow cooker
Reviews and comments

A treat for the whole family

This fruit is rightfully a favorite among most adults and children, because it has a delicate and piquant taste, a breathtaking aroma and a pleasant tartness. Pear confiture is one of the most popular blanks for the winter.

Many women vary classic recipe at your own discretion, supplementing the jam with lemon, ginger, cinnamon and other auxiliary ingredients.

Also, some people prefer to make such dishes in a slow cooker, since it turns out quite quickly and is not so “risky” - the device itself controls the readiness of the syrup and fruit, and does not allow them to boil over or burn on the dishes. Therefore, this option is considered the most suitable for busy women.

There are many recipes for pear confiture, and they all differ slightly, but the technology for preparing this delicacy is, in essence, very simple. If you decide to stock up on tasty and useful workpiece for the cold season, we will be happy to tell you how to prepare it correctly to the delight of you and your household.

Classic pear jam

The simplest, classic recipe for pear confiture for the winter does not involve the use of many components. However, you can enter them at your discretion. Like apples, pears pair well with spices like cinnamon and cloves. Nuts also fit perfectly into jam, so if you like them, feel free to add them.

It should also be added that the consistency of the finished sweet is also at your discretion. Some housewives associate confiture not with simple jam or jam, and with a delicacy in the form whole pieces fruit in syrup. Others prefer to grind the finished confiture to a puree. This is purely a matter of taste, so we recommend that you do not deviate from your own preferences just because certain technologies require it.

So, to prepare traditional pear confiture with gelatin, you will need:

Pears (preferably sweet varieties and ripe) – 1 kg;
Sugar (white or brown) – 1 kg;
Orange zest;
"Zhelfix" - 1 sachet.

Cooking instructions:

First of all, you need to prepare carefully base ingredient. Select pears without scratches or wormholes, wash them thoroughly with running water and laundry soap. You can remove the skin with a knife, but this is not always acceptable, since it will still boil in the syrup and will not be noticeable in the finished jam. Of course, you should remove twigs and leaves from the fruit, if any. It is also better to eliminate cores with seeds, but not everyone does this - many women like fruit confitures in their “pristine form”;
Cut the fruit any way you like. We recommend that you cut the pears into even cubes. At this stage, it is not necessary to crush the fruit too much - if you want a puree-like jam, make it using a food processor at the end of cooking;

Prepare a capacious container of any type in advance - it can even be a large plastic container;
Place the pears in it and sprinkle with sugar so that the layer is even. Leave the container in the kitchen overnight (the pears with syrup should sit for about 10-15 hours, depending on their initial softness and juiciness);
You should notice that the fruit has released a lot of juice. If so, continue cooking;
Rub on fine grater orange zest so that it becomes as homogeneous as possible. Try not to touch the white layer under the zest - it can give an unnecessary bitter taste;
Place the pears with sugar in a fireproof container and place on low heat;
The pan must be dense, with a thick bottom, so that your future jam does not burn, but warms up evenly;
Add orange zest to the mixture;
Bring the mixture to a boil;
While boiling, pour Zhelfix into the container and, constantly stirring the hot mass, wait for it to thicken (this will take about 10-15 minutes);
Pour the finished delicacy hot into a sterilized glass container and roll up;
The confiture is ready!

If the rolling process is foreign to you, you can place the finished jam in any container and put it in the refrigerator. However, only if you want to eat confiture in the near future. You can also run the sweet mixture through a food processor or blender before pouring if you like the creamy texture of such preparations.

Lemon-pear confiture

It is known that lemon adds a special piquancy to any dish. Here come the sweet ones winter preparations here is no exception. We advise you to try the aromatic lemon-pear confiture, which will not only become tasty addition for dessert, but will also protect you from colds during epidemiological periods of the year.

To prepare pear and lemon confiture you will need:

Pears (ripe or tart unripe) – 500 g;
Sugar (white and brown) 400-500 g;
Saffron – 10 stamens;
Lemon – 1 large fruit;
White rum – 100 ml.
Wash the lemon thoroughly with soap (no need to cut off the skin). Boil a small amount of water in a saucepan and throw it in. Boil for 30 seconds, then remove and quickly pour over cold water. Repeat all the above steps twice. After this, cut the lemon into thin slices;

Pre-process the pears, but do not peel them. Make sure that their sides are not bruised or rotten;
Cut the pears in half, remove the cores, and chop the pulp into cubes of 1 cm in volume;
Place pieces of fruit and citrus fruits in a container and cover with sugar. Stir, cover and leave for 10-12 hours;
Crush the saffron stamens with a mortar (or chop in any other convenient way);
Mix the resulting saffron powder with barely warmed rum and let it brew for half an hour;
Place the fruit in a heatproof container and place over medium heat. Cook until boiling, then reduce heat to low and simmer for 45 minutes. It should boil very “quietly”, raising small bubbles to the surface. This foam can be removed periodically;
After 45 minutes, turn up the heat and boil the mixture for an additional 4-5 minutes;
Pour rum and saffron into the resulting mixture, mix gently and pour into sterilized jars. Roll up, cool completely and place in the refrigerator, cellar or pantry.

This delicious confiture will warm you in cold weather, and will prevent you from getting viral colds during epidemiological periods. Its consistency is similar to quince jam, and it can be consumed in any form - in particular, by adding it to the filling of sweet homemade baked goods.

Confiture in a slow cooker

It would seem that it could be easier to prepare confiture in principle? Probably just pear confiture cooked in a slow cooker!

To prepare you will need:

Pears – 2 kg;
Sugar – 1 kg;
Natural lemon juice – 3 tbsp.

Prepare confiture in a slow cooker step by step:

Prepare the fruit in a standard way described in the first and second recipes;

Cut them into even small cubes or slices;
Pour sugar over the mixture and let stand for half an hour;
Mix the sugar-fruit mixture thoroughly but carefully and place in the multicooker bowl. Add freshly squeezed lemon juice, mix the mixture with a silicone spoon and set kitchen appliance to the “Quenching” mode. Simmer for 20 minutes;
Turn off the device, open the lid (it must be immediately wiped from condensation), and let the pears soak in the syrup;
After an hour, turn on the “Extinguishing” mode again for another half hour;
Next, open the lid again and clean it, let the fruit brew for 2-3 hours;
At this time, sterilize the container - wash and pour boiling water over it (both jars and lids). Dry the jars;
Stir the jam and turn on the “Stew” mode again for 45 minutes;
After the signal, pour the boiling jam into jars and roll up.

May your efforts bring you wonderful summer memories. cold winter. Bon appetit!

Fragrant jelly-like thick jams For many, they have become one of their favorite winter treats. They are a complete replacement for sweets; they are added to baked goods, spread on bread and eaten. In addition, homemade jams are a source of vitamins, which are so lacking during the cold season. Let's look at several recipes for apple jam in combination with other fruits - plums, pears and oranges.

Some subtleties of making jam

To make this product jelly, be sure to cook it from fruits rich in pectin. Largest quantity This substance is found in apples. To diversify the taste, you can add other fruits and berries to apples, for example, gooseberries, raspberries, strawberries, pears or oranges.

The process of making jam differs from cooking preserves in that the fruits in it are crushed and boiled until completely dissolved. The ideal jam is a homogeneous sweet jelly mass without pieces of fruit. Another secret proper cooking The trick is to use a wide saucepan - in such a container the liquid evaporates faster and the product thickens.

Apple and plum jam - recipe

This jam has a pleasant sweet and sour taste. It is good for baking and is eaten spread on bread or a bun. It won't be difficult to do it.

Prepare everything you need: juicy apples (preferably White filling) – 1 kg, the same amount of ripe plums, one and a half kilograms of sugar. To add flavor to the jam, take one cinnamon stick - apples go best with it.
Wash the fruits with running water, sorting out the spoiled and wormy ones. After peeling and seeding the apples, cut them into small strips. Remove the pits from the plums. Pass the fruit pulp through a meat grinder, and then place it in a wide bowl or basin in which you are going to cook the jam. Add sugar and cinnamon stick. When the mixture boils, turn the heat to low. Stir the contents constantly to prevent the product from burning.

Usually the jam is cooked for about an hour, but its readiness can be determined in another way. When it starts to thicken, run a spoon through it all the way to the bottom of the bowl. If the fruit mass closes quickly, the jam is not thick enough, it needs to be boiled some more. Another way is to drip a little fruit mass onto a plate and turn it over. If a drop of jam does not slide off, then the product is ready. While the jam is cooking, sterilize the jars over steam.

Remove the bowl of prepared jam from the stove, pour the contents into clean jars, and seal with sterile lids. Never put cooled jam into jars - it will lie unevenly, forming clumps with air pockets between them. Insulate the rolled up cans upside down and leave them like that for a day.

Apple and pear jam - recipe

This apple and pear jam is definitely worth making if you have had a good harvest of these fruits. It will not taste too sweet, since we will add a little lemon juice to it. So, take one kilogram of pears and apples, 6 cups of granulated sugar, a third of a cup of lemon juice, half a teaspoon of ground cinnamon.

We wash and peel the fruit and remove the cores. Cut the pears into strips, grind the apples in a meat grinder. Place the fruit mixture in a wide saucepan, add lemon juice, cinnamon and sugar. Bring to a boil, constantly stirring the contents. After boiling, the heat should be reduced. In this mode, continue cooking the jam until it thickens (an hour and a half).

If you do not have time to cook, then buy in advance liquid pectin. Immediately after the product boils, add 150 ml of pectin to the jam, boil for two minutes and turn off the stove. Apple and pear jam is ready! Now pour it into small jars, sterilize for 5 minutes, and then roll up.

Apple and orange jam - recipe

This jam is distinguished by its aroma and pleasant sourness. Oranges in its composition will give a beautiful orange tint. If you love citrus fruits, then prepare this delicious jam so that on cold days winter evenings enjoy tea with family.

Prepare the products: apples and oranges - 1 kg each, sugar - 1.5 kg, a glass of water. First, wash the oranges and cut off the peel with a knife. Remove the thin film from the orange pulp. Using a grater, grate the orange zest, but try to remove a thin layer of it. Set the zest and peeled orange segments aside.

Wash the apples, remove seeds and skin. Grate them. Place the apple chips in a bowl and pour in a glass of water. Brew apple mass until it turns into puree. After cooling it a little, rub through a sieve. Then send applesauce back into the bowl, add the orange zest along with the segments and granulated sugar. The final stage of making apple and orange jam is cooking until thickened. Check the readiness of the product by dropping a little onto a plate. If the drop does not spread when you turn it over, you can start plugging.

Sterilize 2 half-liter jars over steam in advance and boil the lids. Pour the mixture into a container and seal. Keep the jars upside down and insulated until they cool completely.

To choose for yourself perfect option jam that the whole family will enjoy requires experimentation. Try preparing it according to all three recipes a little at a time, evaluate the taste, aroma and consistency.

The first step is to prepare the fruit. It's best to choose ripe fruits, not damaged. They need to be washed thoroughly under water. Then the apples and pears are peeled and the seed pods are removed.
Apples need to be cut into small pieces and poured into a bowl for subsequent cooking. Pears are also cut into small pieces and added to the apples.
The fruits are ready for cooking. They need to be mixed.
The apple-pear mixture for jam is covered with sugar.
The bowl with fruit is placed on the stove and cooked over low heat. At the same time, you need to constantly stir the jam so that it does not burn.
The mixture is cooked until the fruit is completely softened and the jam is viscous and thick. This process takes about an hour. If the fruit was initially hard, it will take a little longer to cook. If you need to grind the resulting mixture like jam, you can use a blender. The crushed mass is put back on the stove over low heat and brought to a boil. After which the dishes with pear-apple jam can be removed from the stove. The workpiece is ready. All that remains is to roll it into jars.
Jars and lids must first be prepared. They must undergo a sterilization process. One of the most simple ways Microwave sterilization is considered. To do this, the jars need to be washed, dried and filled with a third of the jars with cold water. After which the jars are placed in the microwave for 3-5 minutes. Fruit jam can be placed in jars and screwed on with lids.
For reliability, it is recommended to turn the workpiece upside down and wrap it. They should be left in this position for a day. After the allotted time has passed, the preservation can be removed to a cool place for further storage.
The resulting jam can be used in finished form, and can be used as a filling for various baked goods. In any case, this delicacy can take pride of place on the table and become one of the most beloved. Bon appetit. Author of the recipe and photo: Alime

Rich taste of fruity or berry jam and jam attracts not only those with a sweet tooth, but also lovers delicious baked goods. But the subtleties of preparing these, at first glance, simple dishes not known to everyone. Pear jam is not as popular as its berry counterparts, but it is also healthy and tasty.

The composition of useful substances contained in the pear is so rich that among the inhabitants of Ancient China the fruit was considered a symbol good health and durability. What a wonderful idea to cook something delicious. fruit preparation Scotswoman Janet Keiler came for the winter. The jelly-like sweet consistency was enjoyed not only by residents of Foggy Albion, so the recipe quickly spread throughout the world. And at least variations on the theme pear jam many, the most popular is the classic recipe. It takes a little over an hour to prepare, but the end result is an excellent delicacy.

Ingredients:

ripe pears- 2 kg;
granulated sugar - 1 kg;
water - 120 ml;
pectin - 10 g;
citric acid (powder) - 0.5 tsp.

Cooking steps:

Wash the pears, peel them and remove the core and seeds. Cut into small cubes.
Place fruit, sugar and water in a saucepan.
Cook over low heat until boiling. After boiling, skim off any foam that has formed and continue cooking over low heat for 40-45 minutes. It is important to constantly stir the mixture so that it does not burn.
After the pear becomes transparent and softens, beat the mixture with a blender, add citric acid and pectin and cook for another 5 minutes, stirring thoroughly.
Place the hot jam into pre-sterilized jars and close.

Video “Pear jam for the winter”

In this video you will learn the recipe delicious jam from pears for the winter.

Pear jam options

Since people have different tastes, there are many variations of the pear jam recipe, which is prepared not only for the winter. Spicy taste sour, spicy oriental notes or without sugar - you can find a recipe for yourself for every taste.

With lemon

Required ingredients:

ripe pears - 2 kg;
sugar - 1.2 kg;
lemon - 1 pc.

Preparation:

Choose ripe pears that are soft and juicy. Cut into medium sized pieces. If the skin is soft and thin, you can leave it, otherwise the pears need to be peeled.
Pour boiling water over the lemon to remove the bitterness from the zest.
Cut the lemon into slices and layer with pear slices and sprinkle with sugar.
Received fruit mixture leave for several hours until enough juice appears for cooking.
Simmer over low heat until the pear pieces begin to soften and the jam thickens.
Place the hot mixture into jars and close tightly. metal lids. You can roll it up.

With apples

The most common version of pear jam with a pleasant note of light sourness that does not give off bitterness.

For preparation you will need:

900 g pears;
700 g apples;
40 ml lemon juice;
800 g granulated sugar;
5 g cardamom.

How to cook:

Peel pears and apples, discard cores and seeds.
Grate the apples on a coarse grater, cut the pears into small cubes.
Add lemon juice and sugar to the resulting fruit mixture and cook over low heat.
After the mixture boils, add the cardamom and cook for another half hour.
Place in sterilized jars, roll up, cover and keep until completely cool.

With orange

Aromatic jam of amazing amber color will attract the most sophisticated sweet tooth. The combination of pear and orange is rightfully considered one of the most successful.

Components:

pears - 1 kg;
orange - 1 pc. (big);
sugar - 1.2 kg;
water - 100 ml.

Cooking steps:

Wash the pears, peel them and grind them in a blender.
Remove the peel from the orange. To remove the zest, you can use a fine grater or a sharp knife. You also need to get rid of the white peel (all the bitterness of the citrus is contained in it). Place in a blender to grind.
Combine both purees. Add sugar and water to the mixture, place on low heat and cook until tender. To make sure the jam is ready, drop a small amount of jam onto the plate. If it does not spread, you can roll it into jars.

Ginger adds not only an oriental spicy note to familiar taste pears, but also necessary for health useful material. This jam will help get rid of colds and strengthen the immune system.

Ingredients:

pear - 1.5 kg;
sugar - 1.5 kg;
ginger - 50 g;
lemon juice - 60 ml;
cinnamon - 2 sticks.

Preparation:

Peel the pears, chop and mix with sugar and lemon juice.
Cook over low heat for about 20 minutes. It is necessary to constantly stir the mixture so that it does not burn.
Add thinly sliced ginger and cinnamon sticks and leave to simmer for another 15 minutes.
Discard the cinnamon sticks and grind the mixture in a blender to a puree consistency.
Cook for another 3 minutes, divide into containers, wrap and keep until completely cool.

Sugarless

This recipe will be a godsend for those who are watching calories or who cannot consume sugar due to health conditions. To prepare, you only need pears (900 g) and water (250 ml):

Remove the peel from the pears, cut into small cubes, add water and cook for 40-45 minutes over low heat.
Make puree in a blender and boil for 5 minutes.
Transfer to sterile containers and roll up.

Amber jam in slices

This winter dessert is a real find for those who do not have time for cooking and canning. For jam you will need pears and sugar in equal proportions and water at the rate of 0.5 liters per 1 kg.

Cooking process:

Wash the pears thoroughly and cut into thin slices.
Prepare the syrup: mix sugar and water and bring to a boil. The foam must be removed from the syrup.
Place the pears in the resulting syrup and cook until the slices become transparent.
Pour the jam into jars and roll up.

In a slow cooker

Modern technology saves time and speeds up the cooking process. Jam prepared in a slow cooker will retain all the beneficial substances contained in the fruit and free you from having to work at the stove.

Components:

pears - 2.5 kg;
sugar - 2.5 kg;
water - 500 ml;
lemon juice - 60 ml.

The jam is very easy to prepare: the pears need to be peeled and cut into slices, mixed with water, sugar and lemon juice, and load into the multicooker bowl. Select the “Stew” mode and leave for 50 minutes.

Cooking secrets

Even if there is simple recipe Not all housewives can make delicious pear jam. To prevent you from being one of the losers, we will tell you a few little secrets preparations:

For jam you need to take only juicy and fully ripe ripe fruits.
If you want to receive whole slices, then there is no need to peel the fruits; in the case of a puree-like consistency, the pears are peeled and crushed.
The jam is prepared using the technology of alternating heating power, so for cooking you need to choose a container with a thick bottom.
You can enrich the taste of jam with cinnamon, ginger, and lemon zest.
The readiness of the jam is determined by its consistency - it should flow from the spoon in a thin stream.

The beauty of pear jam is that it is great for enjoying with tea, with classic English toast and for baking.

And its rich composition (vitamins, microelements, folic acid, fiber, antioxidants) helps improve immunity, get rid of kidney diseases, skin diseases, constipation and colds.