9 Best Apple and Pear Jam Recipes for the Winter

Homemade jam made from apples and pears has an unforgettable taste. It's thick, aromatic, and delicate. For many generations, it's the taste of childhood. Classic recipes have endured for decades and remain popular. With a jar of this jam on hand, you can rest assured about your tea time or pie filling. A well-prepared jam won't be outdone even by the most delicious candies.

Pear-apple jam: secrets and subtleties of preparation

When preparing jam, you should take into account that the taste will be affected by:

• varieties;
• degree of fruit ripeness;
• the ratio of apples and pears in the preparation.

Important! Do not peel apples and pears. This is the part of the fruit that contains pectin. When boiled into puree, it makes the resulting product thick, similar to marmalade.

Selecting and preparing fruits

When choosing fruit, choose those that are mid-ripe. As a rule, those with blemishes are used for processing. However, they shouldn't be rotten. Rot, even on one side, spreads to the entire fruit, and microflora can easily spoil the entire preparation.

When preparing fruits, you should do the following:

• wash thoroughly under running water;
• trim off any excess material, if any;
• cut into four pieces;
• remove the seed chamber.

The fruits are ready to be boiled.

Sterilizing containers

Before starting sterilization, the dishes should be washed thoroughly.

There are several ways to prepare the container:

1. The jars are turned upside down onto the spout of a kettle with boiling water and left for 5-6 minutes.
2. The lids are lowered into a pan of boiling water, and the jars are turned upside down.
3. The container is placed in the microwave for 4-5 minutes at maximum heat.
4. The lids are boiled in a saucepan with water, and the jars are kept in the oven at a temperature of 110 ᵒC for 10-12 minutes.

The best fruit jam recipes for the winter

The preparation can be diversified by adding other fruits and berries.

Classic method of preparation

To prepare, proceed as follows:

• apples are placed in a saucepan;
• water is poured into the bottom (100 ml per 1 kg of peeled fruit);
• cover with a lid and bring to a boil until completely softened;
• rub the resulting mass through a sieve;
• sugar is added to the puree (approximately 600 g per 1 liter of puree);
• put on medium heat and cook while stirring constantly until it reaches a thick consistency;
• are rolled into prepared jars.

Assorted with lemon

You can make lemon jam using the classic method. However, you don't need to use a whole lemon; 1-2 wedges are sufficient. Add the citrus to the prepared puree and cook it down while stirring.

Before placing into jars, remove the lemon.

Spiced pear and apple jam

For those who love exotic flavors, when boiling down the puree, you can add:

• cloves;
• cinnamon;
• cardamom.

The quantity depends on taste preferences.

Exotic recipe with mango

When adding mango, the fruit is peeled and added at the initial stage of boiling.

A fragrant treat with bananas

To make banana jam, simply add peeled and softened banana pulp to the puree before boiling.

Cooking in a multicooker

Place the pureed mixture into the multicooker and cook according to the instructions.

Sugar free

To prepare the sugar-free product, very sweet varieties are selected, and the boiling process is carried out longer than the classical technology suggests.

With gelatin

This recipe calls for the addition of gelatin at a rate of 15 g per 1 kg of puree. The gelatin is added during the cooking process.

With pectin

Pectin is pre-mixed with sugar. Then, it's added to the finished, almost-cooked jam and boiled for 1-2 minutes. If you use 1 kg of apples and 500 g of sugar, you'll need 4-5 g of pectin.

Storage terms and conditions

The jam should be stored at low temperatures for no more than 12 months.