One of the last pieces, which you can close before the onset of cold weather, can be a pear jam. Aromatic jam from the pear fruit is perfectly combined with a variety of spices, apples and berries. The resulting billet will be an excellent addition to your favorite pastry or topping for a sweet sandwich.
Apple-pear jam for the winter
In addition to the refreshing aftertaste, the presence of ginger in pear jam for the winter can be an excellent prevention of colds. In addition to the pear itself, the recipe for this option includes apple and peaches, but only the first couple of fruits can be used outside the season.
Ingredients:
- peaches - 1,3 kg;
- apples - 1.4 kg;
- pears - 1.4 kg;
- granulated sugar - 2.7 kg;
- ginger root - 1 pc.
Preparation
Before you make a pear jam for the winter, bring the water to a boil, and cut the peel peel crosswise. Dip peaches into boiling water and cook for about 30 seconds, then remove them to the surface, cool and clean. Pulp the peaches. Pears and apples free from the core and divide into cubes of medium size. Pieces of fruit pour into a pan with sugar and grated ginger (a piece the size of a thumb). Pour in the peach puree and place the dishes with the future jam over medium heat. First, all your attention will be required so that the fruits do not burn to the bottom of the pan before the fruit starts to emit the juice, but after the appearance of the liquid, the heat can be lowered and leave the jam for 40 minutes, only occasionally mixing. As soon as the workpiece acquires a pleasant caramel color, pour jam over sterile jars and roll them up.
Pear jam with lemon for the winter - recipe
Ingredients:
- pears - 1,8 kg;
- cane sugar - 210 g;
- juice of one (large) lemon;
- Ground cardamom - 2/3 tsp.
- ground cinnamon - 1 tbsp. a spoon.
Preparation
Empty the pears from the core with the seeds, and cut the walls of the fruit into cubes. Pour the fruits into a saucepan and add the sugar. Use cane sugar is not important, but it is he who gives the jam a thin caramel flavor. Put the container on the fire and cook, remembering to stir until the pears soften. Grind the pot contents with a potato press and wait for a second boil. Squeeze out the citrus juice, add spices and continue cooking pear jam a couple of minutes before pouring it over sterile jars and rolling.