Simple recipes for pear jam and confiture for the winter, with gelatin and Zhelfix, Five Minute

Amber pear jam can be preserved in a variety of interesting ways: with a whole host of aromatic spices, nuts, citrus, or other fruits. Simple recipes don't require any special skills or know-how, but they can be used to create a favorite treat and a wonderful filling for homemade baked goods.

Peculiarities of making pear jam

Pear jam should be simmered for at least two hours, as the fruit produces quite a lot of juice. Before cooking, the fruit should be pureed, and firm pears can be diced. Raspberries or strawberries are not the best complement to pears. These berries have a strong aroma and will overpower the rich flavor.

Selecting and preparing pears

The variety isn't particularly important—the fruit you choose will only affect the consistency and color of the finished jam. Fruits with loosened flesh are better suited for a smooth, pureed jam.

Firm fruits are typically used to make chunky desserts. Whether or not to peel the skin is a personal choice.

Methods for making jam from ripe pears

Pear preserves offer a whole new dimension of creativity and recipe experimentation. While preparation methods vary, the technique remains simple and quick.

A simple recipe for the winter

Following tradition, you can make a familiar jam using a simple recipe. Ingredients:

• 1.5 kilograms of ripe fruits;
• 600 grams of sugar;
• freshly squeezed lemon or apple juice;

How to prepare: First, prepare the pears: remove the seeds and cut into wedges. Thoroughly mash the prepared pears with granulated sugar. Refrigerate the mixture for 24 hours – this will allow the pears to release their juices. Add lemon or apple juice (optional). Simmer for about an hour – the liquid should be reduced by half. Roll the prepared jam into jars and wrap in something warm.

Five-Minute

For busy people, a quick jam recipe is the best option. Ingredients:

• 500 grams of pears;
• 200 milliliters of water;
• 300 grams of sugar;

Directions: Dice the selected fruit and place in a jam pot of your choice. Pour in water, bring to a boil over low heat, and simmer for 5-7 minutes. Then remove the fruit and add sugar to the pot of water.

Cook over low heat for a few minutes. Place the pears back into the sweet syrup and simmer for a little longer. This will give you enough time to begin jarring the jam.

In a multicooker

Making flavorful jam in a slow cooker means preserving the maximum amount of nutrients and vitamins. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a liter of water;
• lemon juice;

Directions: Cut peeled fruit into slices or cubes, place in the jar, and pour boiling water over it. Add sugar and lemon juice and mix thoroughly. Select the appropriate setting—it could be "Stewing" or "Jam." If you don't have an automatic timer, cook for 2 hours, stirring occasionally. Pour into clean jars and seal.

In a bread maker

Surprisingly, you can even make delicious jam in a bread machine. It won't affect the taste or aroma of the finished product, so you can confidently customize it to your personal preferences. Ingredients:

• 2 kilograms of pears;
• 1.5 kilograms of sugar;
• half a teaspoon of cinnamon;

Directions: Wash and chop the fruit, and compactly place it in the jam jar. Add sugar, citric acid, and cinnamon. Mix the ingredients thoroughly. Set the jam mode to "Jam" for 1.5 hours. No stirring required. After the time has elapsed, roll it up in a clean container.

With gelatin

Thickening agents give jam its unique consistency. Ingredients:

• 1 kilogram of pears;
• half a kilogram of sugar;
• one teaspoon of gelatin;
• lemon juice;

Directions: Dissolve gelatin in 50 grams of water and let sit for 10 minutes. Chop the peeled fruit, mix with sugar, and crush. Add to a saucepan, pour in 500 milliliters of water and lemon juice. Cook over low heat. Finely chop the lemon and add it to the container along with the gelatin. Stir and simmer for a few minutes. Pour into jars.

With Zhelfix

You can use "Zhelfix" as a gelling agent. This will preserve the jam's natural flavor and color. Ingredients:

• 1.5 kilograms of pears;
• 800 grams of sugar;
• Zhelfix package.

Directions: Peel the pears and mash them thoroughly using a meat grinder or blender. Then place them in an aluminum pot and turn the heat to low. Thoroughly mix the Zhelfix thickener with half the sugar and add to the pear puree. Bring to a boil. Add the remaining sugar and simmer for half an hour. Pour into containers.

With cinnamon

Spices enhance the exquisite flavor of ripe fruit. Ingredients:

• 1 kilogram of pears;
• 500 grams of sugar;
• a teaspoon of zest;
• half a teaspoon of cinnamon.

Directions: Place the chopped fruit and lemon zest in a suitable cooking container. Melt the sugar in boiling water and add the cinnamon. Pour the resulting syrup into the container with the fruit. Bring to a boil and simmer for 10 minutes. Let it sit for half an hour, then simmer for another 5 minutes. Repeat this process two more times. Jar.

With lemon

Citrus adds freshness and a pleasant tart aftertaste to the pear jam. Ingredients:

• 1.5 kilograms of fruit;
• 700 grams of sugar;
• one lemon.

Directions: Sprinkle the sliced ​​lemon with sugar. Once it releases juice, place it in a saucepan and add the main fruit. Cook for at least an hour, stirring constantly. Let it sit for 2 hours. Then bring it back to a boil and cook for another half hour. Add to containers and seal.

With orange

A sweet and juicy orange will be an interesting component. Ingredients:

• 600 grams of pears;
• two oranges;
• 700 grams of sugar.

Directions: Zest the orange and squeeze out the juice. Place everything in a saucepan, add the pears and sugar. Cook for 20 minutes after boiling. Let cool and repeat. Then pour into containers.

With plum

Plum adds an incredible flavor to pear jam. Ingredients:

• 1 kilogram of fruit;
• 500 grams of plums;
• 1 kilogram of sugar.

Directions: Peel and chop the pears and plums. Add them to a cooking pot with 100 grams of water. Once boiling, simmer for another 10 minutes. Add sugar and simmer for an hour. Jar.

How to store jam

Pear puree can be stored in the cellar for at least three years. Jam made from hard, coarsely chopped pears lasts only two years.

Store in a cool place. Jam can be kept in the refrigerator for two weeks.

Pear confiture is a fragrant delight for long winter evenings with a warming cup of wine. You can choose the most convenient way to prepare this amber-colored delicacy—by hand or using kitchen utensils.

Pleasant tartness and unique taste are the main characteristics of pear jam, which is why it has become so popular.