Many of us adore ripe, juicy and aromatic pears. However, these fruits cannot be stored for too long, so many housewives prepare them for the winter in the form of compotes, jams and other canned sweets. Today's post will present several interesting recipes amber jam from pears into slices.
To prepare such a delicacy, it is advisable to use ripe, but not overripe fruits of any variety and size. However, experts advise giving preference to juicy and sweet fruits with a light honey aroma. To give the finished product a pleasant sourness, shortly before the end of heat treatment, add a little lemon zest to it.
Before starting the process, the selected fruits are washed, freed from all excess and cut into the required pieces. The duration of preparation of amber jam from pear slices depends on the variety and ripeness of the fruit. But usually this time does not exceed one and a half hours. As a rule, the process is carried out in two stages, in between which the product is completely cooled.
To prepare jam, it is advisable to use a wide aluminum or copper container. Thanks to this, the product will retain all its valuable properties and will not burn to the bottom of the dish.
Classic version
We invite you to pay special attention to one of the simplest recipes clear jam from pears into slices. To prepare this delicacy, it is recommended to use hard fruits. Otherwise, you will get a boiled product that looks more like mush. Before you begin the process, be sure to double-check that you have on hand:
- 2-2.5 kilograms of ripe pears.
- 50-60 milliliters of lemon juice.
- 500 grams of sugar.
- A couple of tablespoons of natural honey.
- A pinch of vanillin.
To prepare amber jam from pears in slices, wash and cut fruits are immersed in a soda solution for a quarter of an hour (a teaspoon per liter of water), and then rinsed and placed in a suitable bowl. Vanilla, sugar and honey are also added to it. All this is poured with lemon juice, covered with food grade polyethylene and left for several hours, or better yet, the whole night.
Immediately after this, the future jam is placed on the stove, brought to a boil and simmered over low heat for five minutes. the hot product is laid out in clean glass jars, sterilized for about a quarter of an hour, rolled up, cooled and sent for further storage.
Almond option
This original recipe amber jam from pears in slices will certainly interest many housewives who are trying to surprise their relatives with unusual homemade preparations. This delicacy has a very pleasant taste and light almond aroma. To prepare it you will need:
- 2 kilograms of pears.
- 1.5 liters of drinking water.
- 1.5 kilos of sugar.
- ½ teaspoon vanilla.
- 100 grams of almonds.
First of all, you need to deal with the syrup. To obtain it, dip washed and peeled pear slices into boiling water and boil them for three minutes. Immediately after this, the liquid is poured into another container, sweetened and boiled until a syrup forms. Then it is again combined with fruit and left for a couple of hours at room temperature.
After this time, bring the future jam to a boil and keep it on the lowest heat for ten minutes, not forgetting to add vanilla and chopped almonds. The finished product is placed in sterilized jars, rolled up and sent for subsequent storage.
Option with lemon
The delicacy obtained using the method described below is distinguished by a beautiful color and a perfectly expressed citrus aroma. And its taste has a pleasant sourness. Therefore, this recipe for pear jam with lemon, with step by step description which you can read a little later, will probably end up on the pages of your personal cookbook. This time you will need:
- A couple of kilograms of pears.
- A whole lemon.
- A couple of kilograms of sugar.
Step 1. The whole unpeeled lemon is poured with boiling water and left for five minutes. It is then cooled and cut into cubes.
Step 2. The washed and peeled pear slices are placed in a suitable bowl and covered with sugar. Add chopped lemon there and leave it all for six hours.
Step 3. After this time, the future jam is sent to the stove and boiled over low heat for at least thirty minutes.
Step 4. After half an hour, the resulting mass is removed from the burner, cooled and boiled again. Hot jam is poured into sterilized jars, rolled up and stored for further storage.
Option in syrup
This dessert is good because it preserves almost all the valuable substances contained in ripe fruits. To prepare pear jam slices with lemon in syrup, you will need a little free time and a little patience. In addition, you should have on hand:
- A kilo of pears.
- 800 grams of sugar.
- 150 milliliters of drinking water.
- A whole lemon.
Washed and peeled pears are cut into neat slices and transferred to a large dry bowl. The fruits prepared by this method are poured with syrup made from water and granulated sugar, and then left for twelve hours.
At the end of this time, the future delicacy is sent to the fire, brought to a boil and after a couple of minutes removed from the burner. Almost finished jam is kept at room temperature for seven hours and again sent to the fire. Ten minutes after the syrup boils, squeeze lemon juice into it. All this is left again for seven hours, boiled, placed in dry, clean jars, sterilized, rolled up and sent for further storage.
Option with spices
This fragrant amber jam made from pear slices has miraculous healing properties. It is recommended to use it to boost immunity and combat colds. To prepare it you will need:
- 6 multi-cups chopped pears.
- A teaspoon of soft butter.
- 3 cups sugar.
- A teaspoon of natural lemon juice.
- ¾ cup brown sugar.
- A teaspoon of nutmeg.
- Star anise.
- 3 tablespoons grated ginger.
- Cinnamon stick.
- 50 grams of pectin.
- A pinch of salt.
Pear slices sprinkle with grated ginger and brown sugar. All this is left for half an hour, and then sent to the stove, combined with spices and boiled for seven minutes. Then add butter, white sugar and a cinnamon stick. All this is cooked for another three minutes, removed from the burner, placed in sterilized jars, rolled up and sent for further storage.
Option with cardamom
This simple recipe for pear jam with lemon for the winter is interesting because it involves the use of a frying pan. To prepare this delicacy you will need:
- 700 grams of ripe and juicy pears.
- ½ lemon.
- 250 grams of sugar.
- Cardamom (2 pcs.).
To make amber jam from pear slices with lemon, you need to select ripe but firm fruits. They are washed, freed from all excess, cut into slices and sent to a heated frying pan, in which lemon juice, sugar and grated zest are already boiling. All this is simmered for five minutes, then cooled and the heating procedure is repeated three times. At the final stage, add cardamom to the almost finished jam and place it all in sterilized jars.
Option with oranges
Using the technology described below, it turns out incredible fragrant jam, characterized by a delicious sweet and sour taste. To prepare it you will need:
- A couple of kilograms of ripe pears.
- 3 oranges.
- A couple of kilograms of sugar.
Pre-sorted, washed and peeled pears are cut into equal slices and placed in a suitable container. Sugar and pieces of oranges are also added to it. All this is left until the fruit begins to release juice, and then placed on the stove and simmered over low heat for about two hours, remembering to stir occasionally. Hot jam is transferred to sterilized glass jars, rolled up, cooled and stored in a cellar or pantry.
In conclusion
All the recipes described above allow you to quickly and profitably process large number fruit. And this is especially important for those who have their own orchard. To diversify the taste of the finished jam, you can add spices, apples, lemons, oranges and other ripe juicy fruits.
So that the delicious aroma of the fruit is not added bad smell burning, during heat treatment you need to constantly stir the contents of the saucepan. To make the jam homogeneous, you should use pears of the same degree of ripeness to prepare it. To prevent the fruits from darkening, they can be briefly immersed in acidified water.
Recipes for pear jam for the winter
When we hear about pear jam, it seems to us that preparing it for the winter is very long and tedious. Today I will dispel all stereotypes. A simple recipe is in front of you!
3 hours
270 kcal
4/5 (4)
I love pears, in any form. I can eat a kilogram of fresh ones or drink a liter of compote. But most of all I love pear jam. Since no one in my family was ever fond of preparing it, as a child I ate it in snatches from relatives and friends. But now I'm an adult and can cook it myself.
There was no one to pass on the recipes to me by inheritance, so I had to scour the entire Internet and learn how to cook this delicacy myself. Now I can call myself a professional in this matter and teach you how to make pear jam. Moreover, it is very easy to do.
Selection of ingredients and utensils for cooking
For jam it is recommended to take varieties with dense pulp. I buy Limonka or Duchess. But if you have another type of pear growing in your garden plot, take it. The main thing is that the fruits are not overripe and the skin is not damaged. There is also an opinion that the most delicious jam is obtained from late varieties of pears. I believe that no matter what type you choose, the jam will turn out delicious.
A copper or aluminum basin is best for cooking. If you were not given one by inheritance, then just take it pan with a thick bottom. This is done to ensure that the jam does not burn to the bottom. It is best to stir the jam with a wooden spatula. Before sealing, jars need to be washed and sterilized.
How to make delicious pear jam in slices
We will need the following products:
| Pear | 2 kg |
| Sugar | 2.5 kg |
| Water | 2 tbsp. |
What to do:
- To begin with, I wash the pears, cut off the rotten parts and the core, I cut it into slices.
- I put the pear in a saucepan and add sugar. I leave it on a couple of hours so that it gives juice (if you took not juicy pears, then at this stage you can add water).
- I put the pan on the fire and add water. Stirring, bring to a boil. After the mixture has boiled, turn the fire down and I cook for about an hour. How long does it take to cook pear jam? If you want the pear pieces in the jam to be more integral, then it is better to boil it in three sets of 20 minutes than 1 time within one hour.
- I pour the hot jam into sterilized jars and seal them.
Original recipe: simple pear and almond jam
Products, which we will need:
- 2 kg of sugar, 1 teaspoon of vanillin;
- 1.5 liters of water
- 100 g almonds.
What to do:
- I carry out all the same manipulations with the pear as in the basic recipe: wash it, cut out the core and rotten places, cut it into slices.
- I boil water in a saucepan and add pear pieces into it. I cook approximately three minutes.
- I pour the water into another pan and I add sugar there. I put it on the fire and gradually dissolve the sugar. As a result, syrup is obtained in about 15 minutes.
- I pour the prepared syrup over the pear pieces and leave them as is. for 3-4 hours.
- After this, I put the jam on the stove and bring it to a boil over low heat. When it boils, reduce the heat and cook some more 10 minutes. I infuse the jam again for about 4 hours.
- At this time, you can prepare the almonds. It must either be passed through a meat grinder, or crush using a blender.
- I put it on the fire, cook for 10 minutes, and add it to the jam. vanillin and almonds. Mix well. In addition to chopped almonds, I like to add a handful of whole nuts to the jam.
- Let's cook some more 10 minutes, pour into sterilized jars and seal.
How to store pear jam
After seaming, I put the jars upside down, wrap them in a blanket, and leave them like that until they cool down. This usually takes 1 day. After which I put the jars in the pantry, where they are perfectly stored all winter. If you have a basement or cellar, great. There, the probability that the banks will “explode” is minimal.
Cooked in slices without water, it can win the heart of any sweet tooth. Fragrant, tasty, beautiful, sweet dessert- who can resist? Pear jam is ideal not only for tea drinking, but also as a filling in various pies.
The benefits and harms of pears
This fruit is one of the most nutritious, and its calorie content is so low that even after eating a kilogram of these wonderful fruits, you don’t have to worry about how it will affect your figure.
The pear contains vitamins A, C, PP, as well as B vitamins. And the low sugar content and the presence of fructose make the fruit an ideal fruit for the diet of diabetics. Pears are also rich in microelements such as zinc, sulfur, iron, cobalt, potassium and others.
But, with all our positive qualities, eating pears is contraindicated for people with stomach diseases. But they can treat themselves to this fruit in the form of dried fruits, compotes and, of course, jam. Experienced housewives have come up with more than one recipe for pear jam in slices; let’s look at the best and easiest to prepare.
Fruit preparation
To prepare pear jam, varieties with dense flesh, such as duchess or lemon, are usually used. But from any other variety, pear jam in slices, prepared without water, will turn out no less tasty. The main thing is that the fruits are not overripe or underripe.
Due to the fact that the ripening period of this fruit is quite long, you can try different recipes.
Before cooking, the fruits must be thoroughly washed, the stalks and core removed, cut into slices, and any dark spots or rotten areas must be cut off.
- The taste of pear jam can be slightly changed by adding other berries or fruits to the recipe.
- It is better to collect fruits for making dessert during the day, on a hot sunny day. At this time, pears are at their most fragrant.
- Pear jam loves to burn, so you need to watch the cooking process very carefully. It is ideal to use cast iron dishes: the taste will be more intense, and there is much less chance of the sweet mass sticking to the bottom of the container.
- If the skin of the fruit is not tender, but rather rough and dense, then it is better to cut it off, otherwise the jam will not be so tasty.
- To keep the slices intact and not overcooked, follow detailed instructions on preparation.
Classic pear jam
This recipe is probably known to many for experienced housewives. But some people are too lazy to cook delicious treat due to the need for repeated boiling. This option has been simplified; now you can cook the pear dessert in one go.
To prepare you will need two kilograms of pears, two and a half kilograms of granulated sugar.
Preparation:
- Prepare the fruit: wash, peel, cut. Place them in a cooking pot.
- Prick each slice with a toothpick in several places.
- Sprinkle granulated sugar in an even layer on top of the fruit and set the pan aside for a couple of hours in a cool place. During this time, the sugar will melt and the pears will give juice.
- If the pears are not very juicy, then you need to add two glasses of water to the ingredients in the container before cooking.
- Bring the jam to a boil, then reduce the heat and simmer the dessert over low heat for 40 minutes. Remember to stir every five minutes, otherwise the fruit may stick to the bottom.
- Pour the jam into the prepared container, seal it tightly, cool and store.
If you love citrus fruits, then this recipe is exactly what you need. Instead of lemon, you can also use orange, but then you will need to take 500 grams less sugar.
Prepare the following products: two kilograms of pears, two and a half kilograms of sugar, three lemons.
Preparation:
- Wash the fruits, peel them, cut them into slices and place them in the container in which you will cook.
- Also rinse the lemon, thoroughly rubbing the peel, and trim the ends. Pass through a meat grinder and add to the pears.
- Pour sugar into the fruit mixture, put it in a cool place for three hours to infuse. To allow the pear to release juice during this time, pierce it in several places with a toothpick or fork.
- Gently mix the infused jam, being careful not to crush the fruit slices.
- Simmer over low heat, skimming off any foam occasionally, for about 45 minutes.
- Pour the finished jam hot into a sterile container and cover with a lid.
Pear jam with almonds
What happens if you add almonds and vanilla to classic pear jam? You definitely won’t spoil the taste with these components, but will only give the dessert a touch of something unusual and very interesting. And the aroma that will hover in the apartment during cooking and when opening a jar of ready-made jam will make anyone want to try it as soon as possible.
You will need: two kilograms of pears, the same amount of granulated sugar, two pinches of vanilla, roasted almonds (take the quantity based on your taste, in the original you need to take a glass), one and a half liters of water.
Preparation:
- Prepare the main component of the jam - the pear. Wash, peel, remove the core, if necessary, remove the skin, cut the fruit into slices.
- Boil water in a saucepan for making jam and place the prepared pear slices in it.
- Boil water, then pour it into a separate pan, add sugar to the resulting syrup. Simmer until thickened, about 15 minutes.
- Pour the syrup over the pears and leave to cool for about three hours.
- When the jam has cooled, boil it again, then simmer over low heat for about 10 minutes. Cool.
- IN last time The jam will need to be cooked after boiling for 20 minutes; 10 minutes before the end of cooking, add vanilla and chopped nuts with a blender.
- Pour hot dessert into jars and seal tightly. Once completely cooled, store.
Now you know how to make pear jam in slices. Everything is quite easy and fast. Bon appetit!
Recipes for pear jam for the winter
Boil pear "Five Minute" - amazing and incredibly tasty. It turns out that this is quite simple and takes very little time. Recipe for the winter..
9 hours
190 kcal
5/5 (3)
The fleshy pear fruit with a pleasant taste and smell is common in middle lane. It ripens by autumn, when many housewives are busy preparing for the winter. My grandmother cooks with pears amazing and incredibly tasty jam. It turns out that this is quite simple and takes very little time.
I suggest you prepare “Five-minute pear soup.” To do this you need:
How to choose pears
An important stage - selection of fruits for future jam. Immediately before cooking, fruits must be carefully sorted. Suitable for us:
- Ripe, but not overripe pears of absolutely any size and variety;
- The fruits must be free of damage and wormholes.
When choosing raw materials for jam, it is a good idea to give preference to autumn hard varieties.
The process of making jam
The process of cooking “Five Minutes” from pears can be divided into several stages:
- Wash the fruits, remove the stems and core.
- Cut into slices no larger than 2 cm. The slices should be thin, but not transparent.
- Place the fruit in an enamel bowl, pour in lemon juice, add granulated sugar, honey, vanilla, and then mix.
- To allow the pears to release juice, cover the workpiece with film and leave for 6-8 hours.
- After this time, put the fruit on the fire and cook, stirring, at medium temperature until boiling.
- After boiling, cook for another five minutes.
Pour the finished jam into sterilized jars, which are then sealed.
The treat will taste better if adhere to the following tips:
- You will need much less sugar in the jam when using juicy honey pears.
- A little lemon zest added at the end of cooking will add sourness to the delicacy.
- Amazing jam comes from fruits wild pears, and from garden cultivated varieties.
- Whether to peel pears or not is an amateur question. If the peel of the fruit is pierced in several places with a toothpick before cooking, it will not crack at high temperatures.
- Depending on your taste preferences, you can add not only honey and vanilla to pear jam, but also cinnamon, oranges, bananas and even a mixture of peppers.
- The workpiece will be stored in the refrigerator longer if you place a paper circle soaked in vodka under the lid.
How to store pear preparations
You can store rolled up jars of pear jam as follows: at room temperature and in a cool cellar. The jam will not lose its first-class quality taste qualities for 3-5 years. Opened containers with treats in the best possible way Stored in the refrigerator for 1-3 months.
What products go best with Pyatiminutka pear jam?
Pear jam is such a universal dessert treat that there is you can use it with almost anything: porridge, pancakes, cottage cheese and pancakes, tea and yogurt.
Light syrup and contains transparent amber pieces, moderately sweet in thick syrup- pear jam knows no indifferent. In this article you will find different recipes cooking yourself delicious jam from pears for a long winter, the necessary ingredients and proportions.
Pear is a natural source of energy with a high fructose content, but in winter it is better to enjoy jam from aromatic varieties, because only such pears retain their rich aroma and taste. The pear trail can be made more pronounced by adding a little lemon or lime to the jam.
Pear jam is loved for unusual taste, ease of preparation and low calorie content. This is a great treat for tea time and delicious filling for various desserts and pastries.
1. Whole pear jam
The recipe is simple: ripe yellow pears are washed, pricked in several places with a knitting needle and poured into a wide bowl with sugar syrup, boiled separately.
For 5 kg of pears you will need:
3 kg sugar
A little citric acid.
Boil the pears in syrup for 10 minutes and leave to cool. This procedure is repeated three times, at the end citric acid is added, the jam is put into jars and closed with metal lids for the winter.
2. Pear jam slices
To prevent pieces of pears from boiling over, take the fruits of hard varieties, do not peel the peel, and remove the core; the slices should be thin, but not transparent.
They are kept in a soda solution (about a teaspoon of soda per 2 liters of water) for 15 minutes, then rinsed and boiled. If you do not ignore this method of preparing the fruit, even the trace of a knife will be noticeable on the pieces, and the slices will turn out transparent and amber in appearance.
A kilogram of pears cut into slices is mixed with 700 g of sugar, and slices of lemon or lime are placed on top. This mixture is left for 5-6 hours, during which the pears will release juice, which will not be very much.
Boil pear jam in a spacious saucepan with a thick bottom; do not remove the pieces of citrus fruit, but boil them together.
The first time the jam is placed on low heat for no more than 20 minutes. During this time, the sugar will melt and the pears will become soft. You can add a little water if a little juice is released, then the jam will not burn. Remove the mass from the heat and wait for it to cool.
The second time the jam is boiled for 15 minutes, after which it is cooled again.
The third stage of cooking will be the final one, it also lasts 15 minutes, during which time the pan is not covered with a lid, and the foam that forms on the surface is removed with a dry spoon.
The jam is poured into sterilized jars while boiling and closed with iron or plastic lids for the winter.
The taste of this jam is quite unusual and is similar to the taste of dried fruit. Jars of jam according to this recipe keep well in a cool place for up to two years.
3. Pear jam with lemon
Products:
Pear - 2.5 kg
Sugar - 1.6 kg
Lemon - 1 piece
Vanilla sugar - 2 teaspoons
Apple cider vinegar- 2 tablespoons
Water - 1.5 cups
Since pear is a fruit with low acidity, a pleasant sourness should be added to the jam with the help of additives: sour apples, kiwi, lemon. And since pears do not have a pronounced smell, in our case we will flavor the jam using the same lemon and vanilla.
1. Select ripe but firm pears. Wash thoroughly.
2. Cut the pears into halves, remove the core, and peel them. And immediately put it in water with vinegar. To do this, dilute 2 tablespoons of apple cider vinegar in 2 liters of water.
3. Soak the pear halves in the vinegar solution for 30 minutes.
4. Take out the pear halves and cut them into smaller pieces: each into 4 parts.
5. Bring 1 liter of water to a boil, put pear slices into boiling water and cook after boiling for 10 minutes.
6. Place in a colander and let the water drain.
7. Cook syrup from sugar and water, add vanilla sugar and lemon juice to the syrup (you can also add lemon zest).
8. Place the pear in the boiling syrup, bring to a boil, remove from heat and leave to cool. This will take several hours.
9. Put the jam on the stove again, bring to a boil and cook over medium heat, shaking the pan occasionally, for another 30 minutes.
Pour the finished hot pear jam with lemon into sterilized jars, roll up and turn upside down.
4. Pear and orange jam
Ingredients:
1 kg. pears
1 kg. Sahara
2/3 cup water
1/2 orange
To make pear jam in slices, we need a ripe, but not overripe pear. The fruits should be fairly firm. Autumn varieties of pears are best suited for jam.
Wash the pears thoroughly. Cut in half, remove the cores. If the peel is too thick, cut off the peel.
Cut the pear into thin slices.
Fill the pear prepared for jam with salted water, then be sure to drain this water.
Based on the amount of pear, cook the syrup (2/3 cup of water + 1 kg of sugar for every kilogram of pear).
Pour the pear slices with hot syrup. Cook for 5-7 minutes over low heat.
We tie the jam with clean gauze and let it stand for 6-10 hours.
The next day, bring the jam to a boil, boil for 5-7 minutes and set aside again for 6-10 hours. We repeat three times.
Wash half an orange thoroughly and then cut into thin slices. Add orange to pear jam.
Cook for 30 minutes over low heat. From time to time, carefully stir the pear jam.
The syrup in the finished jam should be thick and beautiful.
To check if the syrup is ready, take a little syrup with a spoon and drop it onto a chilled plate. If the syrup does not spread over the plate, then our jam is ready. There is another way: drop a drop of pear jam into a glass cold water. If the droplet immediately dissolves, then the jam is not ready yet, but if the droplet safely reaches the bottom, then our jam is cooked.
Pour the finished pear jam into sterile jars and seal. Reusable metal lids are also suitable.
5. Pear and plum jam
This jam is not only tasty and beautiful, it is also healthy. Thanks to the presence of the natural antibiotic arbutin, pear and plum jam is the number one medicine in the treatment of lung diseases, it helps get rid of coughs, and relieves sore throats in case of sore throat. Preparing jam is quite simple.
Ingredients: (yield 2 l)
2 kg. hard pears
1 kg. drain
1kg. 250 gr. sugar (5 cups)
2/3 cup water
We take ripe but firm pears. Wash the fruits thoroughly and let them dry a little.
Cut the pears into slices, then add sugar. At the same time, pour out not all the sugar indicated in the recipe, but 3 heaped glasses of sugar (250 g glasses).
Cover the bowl with pears with gauze or a clean towel and leave overnight.
The next day, drain the juice released by the pears. Set the juice aside for a while.
Break the plums into slices (cut if necessary) and remove the pits.
Mix plums with pear slices.
Now take pear juice, add 2/3 cup of water and the remaining 2 cups of sugar. Stirring, bring the syrup to a boil.
Pour the pears and plums with hot syrup and leave until completely cool.
When the contents of the bowl have cooled, put it on the fire. Cook pear and plum jam for 30-40 minutes. Stir very carefully during cooking. Be sure to remove the foam.
Check the jam for readiness. To do this, drop a drop of syrup onto a chilled plate. If the syrup has spread over the plate, then you should boil it a little more, if the droplet has retained its convex shape, then our pear and plum jam is ready.
Pour the hot jam into sterile jars and seal. In this case, we carry out this procedure in this order: fill one jar to the top, cover it with a sterile lid, roll it up, then move on to the second one, fill it and roll it up, to the third one, etc.
Place the jars of pear jam with the lids down and wrap them in a blanket. Leave until completely cool.
We store very beautiful and aromatic jam from plums and pears in a dark and cool place (no need to put it in the refrigerator).
Cut pears and apples into slices. To prevent the slices from darkening in the air, soak them in salted water.
Meanwhile, prepare syrup from water and sugar. If the fruits are sweet, then one and a half kilograms of sugar is enough; if they are sour, then increase the amount of sugar to 2 kg.
Drain the salt water. Fill the prepared slices with hot syrup. Cook over low heat for 10 minutes. Remove the raised foam.
Let the jam stand for 5-7 hours. During this time, apples and pears have time to be thoroughly soaked in syrup.
Squeeze the juice out of ripe plums or simply grate them. Add juice or plum pulp to the jam. Plum will give our assorted jam a beautiful color.
Place the bowl of jam on the fire and cook over low heat until tender.
Place the hot jam into sterile jars and seal. Turn the jars with assorted jam upside down, wrap them up, and leave to cool.
Store the jam at room temperature.
7. Delicious jam-jelly from pears, plums and bananas
Pear jam, cooked with the addition of plums and bananas, has an original taste and magnificent light plum color.
For half of the total number of pears, take the same amount of plums and bananas and sugar as in classic recipes.
First, plums and sugar are brought to a boil in a small amount of water, then pears are poured in, and the mass is boiled again, after which bananas and the rest of the sugar are laid out.
Cook a little, beat with a blender and, while hot, place in small jars and cover with lids for the winter.