Along with compotes and confitures, apple-pear jam is popular, which is worthy of a place in your pantry.
Apple-pear jam for the winter
Due to the high content of pectin in fruits, the billets from apples and pears are quite thick even without prolonged digestion, but if you want the jam to come out not only thick but also sticky, then it makes sense to add pectin to the billet.
Ingredients:
- pears and apples - 1.5 kg;
- sugar - 620 g;
- lemon juice - 25 ml;
- pectin - 5 tbsp. spoons (optional).
Preparation
Start by preparing the fruit. After removing the cores from apples and pears, cut them into rather small pieces of different shapes, but approximately the same size. Pour the fruits into enameled dishes, then send the sugar. Place the future jam over medium heat and pour in the lemon juice. The latter may not be needed if the apples used are already sour. Wait until the fruit is allowed to juice, and cook the jam for about 15 minutes. Now pour the pectin and wait for the thickening of the remaining liquid in the dishes. Spread boiling jam over carefully washed jars and cover with clean lids. Leave the cans on sterilization, then immediately roll up.
Apple-pear jam with lemon - recipe
Apples and pears can be well combined with spices. It is especially appropriate to use a vanilla pod in the workpiece. If there is no access directly to the pods, then replace them with vanillin.
Ingredients:
- pears and apples - 1.6 kg;
- sugar - 340 g;
- juice of one lemon;
- a vanilla pod.
Preparation
Peeling off the core and chopping fruit, sprinkle them with sugar, sprinkle with lemon juice and leave to stand to let the juice. Place the bowl of fruit over medium heat and put a cut vanilla pod there. Preparation of the jam is noticeable for no more than 20 minutes, while the workpiece should be stirred periodically to prevent the syrup from sticking to the bottom.
Pear-apple jam slices with orange
Because of the rather fragile pulp, pears and apples are often boiled in mashed potatoes, therefore the resulting consistency of the billet is more like jam. To avoid this, the fruit should be cut into larger pieces, and in the recipe, use pectin, which will help the liquid thicken before the fruits are boiled in the puree.
Ingredients:
- pears and apples - 1.6 kg;
- oranges - 4 pcs .;
- a vanilla pod -1 pc .;
- sugar - 890 g;
- pectin - 4 tbsp. spoons.
Preparation
Large pears of pears and apples put in enameled dishes and fill with orange juice, add the zest. Add sugar and sliced vanilla pod, then leave the contents of the saucepan to simmer over medium heat. When the jam is cooked for about 5 minutes, pour the pectin and wait until the liquid thickens. Remove the vanilla pod and spread the jam in clean jars. After covering, leave the cans for sterilization, then roll up, and after cooling, move it to storage.
Pear-apple jam with cinnamon
Ingredients:
- apples and pears - 1.6 kg;
- juice of one lemon;
- sugar - 310 g;
- cinnamon sticks - 2 pcs .;
- apple juice - 230 ml.
Preparation
Pieces of pears and apples are placed in enameled dishes, pour sugar and pour apple juice in a mixture with lemon juice. Put the base of the jam on the fire, and after its boiling put the cinnamon sticks. Allow the cook to boil until the syrup becomes thicker, and the pieces themselves will not soften. Spread the pear jam with apples on apple juice on cans, cover, send for sterilization, and then roll up.