Top 6 recipes for making pear jam with citric acid for the winter

Simple pear jam with citric acid is incredibly aromatic and delicious. The sweetness of the fruit is complemented by a slight tartness. Besides enriching the flavor, citric acid helps prevent jars from swelling, and its inclusion allows the finished jam to last longer. Even a novice cook can make this flavorful treat. The key is to follow the recipe carefully and choose the right ingredients.

Specifics of preparing fruit jam with citric acid

There are certain nuances to making pear jam properly. The fruit must be thoroughly washed and peeled. The seeds, stems, and pits must be removed. You can cut the pears any way you like. Some people like the fruit sliced, while others prefer it finely diced. Honey can be used instead of sugar, but only natural honey or any natural substitute.

The cookware for this recipe is made only from stainless steel. The fact is that the acid contained in citric acid reacts with other materials, and this can be dangerous for the human body.

Requirements for the main ingredients

It's best to use fairly firm pears, never overripe or starting to lose their shape. You can use any variety, but it should be sufficiently sweet. Blanch the pears before cooking; simply leave them covered for 15 minutes. Blanching will enhance the flavor of the syrup and help the fruit retain its shape during subsequent cooking.

Before blanching, pears are soaked in a citric acid solution (approximately 1 gram per liter). This will preserve the fruit's bright, sunny appearance.

It's important to learn how to make syrup properly, because without it, there's no jam. Take 1 kilogram of pears and granulated sugar per liter of water. Boil for 15 minutes, then add the remaining citric acid (approximately 2 grams per liter). Then boil the mixture for another half minute and turn off the heat.

Recipes for delicious pear jam with citric acid for the winter

Use one of the simple recipes.

A simple recipe without sterilization

For this jam you will need:

• 1 kilogram of pears;
• a quarter teaspoon of citric acid;
• water;
• vanilla on the tip of a knife.

First, boil the pears until soft but not brittle. Make a syrup from the water the pears were boiled in (you'll need two cups) and one kilogram of granulated sugar. Pour the syrup over the pears and let them steep for four hours.

Place the saucepan with the fruit on the stove and simmer for 15 minutes. Be sure to skim off the thick, light foam. This will ensure the jam remains clear. Then set the mixture aside in a warm place for 4 hours. Return to the stove and simmer for 15 minutes. Only then can you jar it. This flavorful jam will keep for up to a year.

Check the lids periodically. If they become dark, open the jam immediately and eat it quickly.

Transparent jam made from pear slices

To make delicate, transparent and tasty jam in small pieces, you will need:

• 3 kilograms of pears;
• 3 kilograms of granulated sugar;
• a glass of water.

First, make the sugar syrup. Add granulated sugar to boiling water and simmer for five minutes over low heat. Cook until thick, then remove from heat and let cool slightly.

Meanwhile, peel the pears and remove the peeler. Cut them into wedges; it's important to make them attractive. Place the wedges in the boiling syrup and gently shake the contents. Under no circumstances should you stir with a spoon. Boil for exactly five minutes, then leave in a warm place for 5 hours.

Then return the jam to the stove. Cook, shaking, for five minutes. Avoid using a spoon, as this could cause the jam pieces to fall apart. Only at the very end of cooking should you stir the mixture with a wooden spoon, and even then very slowly and carefully.

Recipe with added oranges

To make a sweet and sour, but very orange jam, you will need:

• 2.2 kilograms of pears;
• three large oranges;
• a glass of water;
• 3 kilograms of granulated sugar.

Finely chop the pears and soak them in water for several hours. Then, simmer the syrup in the aromatic liquid according to the classic recipe, but add finely chopped oranges from the start. For added flavor, add a little zest. However, don't add too much, as too much will create an unpleasant bitterness.

Aromatic preparation with ginger

You will need to take:

• 3 kilograms of unripe pears;
• 3.5 kilograms of granulated sugar;
• 40-50 grams of ginger;
• water for cooking syrup.

Making this aromatic pear and ginger preserve is little different from the classic recipe. The only difference is that grated ginger is added at the very end.

Amber pear jam with a hint of lemon

The amber color can be achieved by cooking the jam multiple times. For 3 kg of jam, you'll need:

• 3 kg of sugar;
• 1 packet of citric acid;
• water for cooking syrup.

First, pour boiling water over finely chopped pears, add sugar, and let sit for 4 hours. Boil for 5 minutes, then let sit for 5 hours. Repeat the process again. The third time, add citric acid. For a more flavorful experience, you can add vanilla or cinnamon.

Cooking pear slices in a slow cooker

Taken per kilo of main ingredient:

• 500 grams of granulated sugar;
• 1 glass of water;
• half a teaspoon of citric acid.

This is the simplest recipe. Combine all the ingredients and place them in the bottom of the multicooker. Cook on the "Stewing" setting for 25-30 minutes (depending on the power of the appliance).

Terms and conditions of proper storage

It's important to store pear jam with citric acid in a location away from sunlight. A basement or cellar in a private home is suitable, while in a city apartment, you can keep this delicacy in a pantry. The optimal temperature is no more than 20 degrees Celsius. Under these conditions, the fragrant treat will remain edible for up to three years.

It is better not to keep it open for more than 2 weeks.